Potato Pinchos Recipes
POTATO PINCHOS
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Spanish tapas bars typically serve pinchos, bite-size snacks held together with toothpicks (pincho means "spike" in Spanish). Try these potatoes: Mix mayonnaise with capers, fennel seeds, salt and pepper. Spread on rounds of boiled potato and add your choice of toppings, such as chorizo, manchego and olives. Skewer with toothpicks.
PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
PINCHOS PATATAS (POTATO SKEWERS)
Make and share this Pinchos Patatas (Potato Skewers) recipe from Food.com.
Provided by threeovens
Categories Pork
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare a caper mayonnaise by combining mayonnaise, capers and fennel seeds; season with salt and pepper and set aside.
- Cook potatoes in salt water until just tender, about 10 minutes (do not overcook or they will fall apart); cut in half and let cool.
- Cut the chorizo into 12 pieces or you can use thicker slices and use 2 chorizos; pan fry until cooked through.
- To assemple skewers, spread cut side of potato with a little caper mayonnaise, thread onto skewer; follow with chorizo slice, cheese, and an olive.
Nutrition Facts : Calories 107.6, Fat 3.6, SaturatedFat 1, Cholesterol 5.7, Sodium 108.7, Carbohydrate 16.2, Fiber 1.9, Sugar 1, Protein 3
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