SUMMER SUCCOTASH
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a grill pan over medium-high heat. Grill the corn until lightly charred on all sides, about 10 minutes. Set aside to cool slightly, then cut off the kernels and reserve.
- Heat the oil in a large saute pan over medium heat. Add the onion and sweat until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the lima beans and tomatoes and cook until tender, about 5 minutes.
- Add the reserved corn to the saute pan. In a small bowl, mix together the butter and mayonnaise. Add the mixture to the succotash along with the lime juice. Season with salt and pepper. Transfer to serving bowl.
- Sprinkle with the basil, Pecorino-Romano, cilantro, mint and smoked paprika.
SANCOCHO
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in a medium pot. Add the chicken, garlic powder, oregano and some salt and pepper, and brown for about 10 minutes.
- Add the corn, carrots, plantains and sweet potatoes to the pot and cook for 10 minutes.
- Add the chicken broth and culantro base, and bring to a boil. Lower the heat and simmer for 45 minutes.
- Add the cilantro, green onions and yucca, and simmer for another 10 minutes.
- Serve with a side of coconut rice.
SALTY PAPUSAS
Pupusas (Salvadoran stuffed masa flatbread) Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. Pupusas are traditionally made by slapping the dough back and forth between greased palms. A tortilla press is quicker and easier for beginners.
Provided by ChelseaW
Categories South American
Time 1h
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- You will also need 1 cup of your filling of choice (see variations).
- 1. In a large bowl, mix together the masa harina and water and knead well.
- 2. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.).
- 3. Cover and set aside to rest for 5 to 10 minutes.
- 4. Roll the dough into a log and cut it into 8 equal portions.
- 5. Roll each portion into a ball.
- 6. Press an indentation in each ball with your thumb.
- 7. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it.
- 8. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out.
- 9. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin.
- 10. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done.
- 11. Serve with curtido and salsa roja.
- 12. VARIATIONS.
- 13. This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size.
- 14. Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like.
- 15. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor.
- 16. Pupusas de Frijoles Refritos: With a refried bean filling.
- 17. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans.
- 18. Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets.
- 19. Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa.
- 20. Other Fillings: Cooked potatoes or finely minced, sautéed jalapeño peppers are also tasty fillings. Try a mixture of different fillings.
- 21. Note: The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day.".
Nutrition Facts : Calories 104, Fat 1.1, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 21.7, Fiber 1.8, Protein 2.6
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
SALVADORAN PUPUSAS AS MADE BY CURLY AND HIS ABUELITA RECIPE BY TASTY
Here's what you need: green cabbage, small white onion, medium carrots, boiling water, distilled white vinegar, dried oregano, kosher salt, vegetable oil, boneless pork shoulder, salt, medium tomato, green bell pepper, small white onion, masa harina, salt, cold water, grated mozzarella cheese, refried bean, vegetable oil
Provided by Katie Aubin
Categories Sides
Yield 18 pupusas
Number Of Ingredients 19
Steps:
- Make the curtido: In a large bowl, combine the cabbage, onion, and carrots. Pour the boiling water over the vegetables and toss. Let sit for 10 minutes, then drain.
- In a liquid measuring cup or small bowl, combine the vinegar, oregano, and salt. Pour over the slaw and toss to coat. Once thoroughly mixed, transfer the curtido any any leftover liquid in the bowl to an airtight jar or container.
- Chill for at least 20 minutes in the refrigerator, or chill overnight for best results.
- Make the chicharrón: Heat the vegetable oil in a large pan over medium-high heat. Add the pork shoulder and salt. Cook for 15 minutes without disturbing. If the pork is browning too quickly, reduce the heat to medium. Turn the pork over and let cook on the other side for 10 minutes more, or until crispy and golden brown.
- Transfer the pork to a food processor and add the tomato, green bell pepper, and onion. Pulse until a thick paste forms. The mixture should not be watery. Set aside.
- Make the pupusa dough: In a large bowl, whisk together the masa harina and salt, then add the water. Use your hands to mix until the dough comes together with a clay-like texture.
- Fill a small bowl with water and a bit of oil and set near your work station. You'll wet your fingers with the mixture as you work to keep the dough from sticking to your hands.
- Take a golf ball-sized portion of dough and roll into a ball, then flatten into an even round.
- Fill the dough round with ½ tablespoon chicharrón paste, 1 teaspoon refried beans, and 1 teaspoon mozzarella cheese. Fold the dough over the filling until it's completely sealed. Then, pat out the ball between your hands until flat. If the pupusa cracks, patch it with a bit of dough and a little oil. Repeat with the remaining ingredients.
- Heat a large pan or griddle over medium heat. Brush with vegetable oil, then place 2-3 pupusas on the pan and cook for 2-4 minutes, or until the bottoms are golden brown. Flip and cook on the other side for 2-4 minutes more, until golden brown and warmed through. Repeat with the remaining pupusas.
- Serve the pupusas with curtido.
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 3 grams, Protein 9 grams, Sugar 3 grams
PUPUSAS
This is a fairly authentic version of the popular Salvadorean dish. It does take some time, however it is well worth the effort! You can purchase pre-made chicharron at specialty markets, however this recipe tastes just like it. I also make the salsa roja and curtido ahead of time (the salsa freezes very well, and the curtido can stay in the fridge at least a week).
Provided by ZZ
Categories Meat and Poultry Recipes Pork
Time 2h54m
Yield 15
Number Of Ingredients 23
Steps:
- Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
- Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
- Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
- Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
- Heat 1/2 cup oil a large skillet over medium-high heat.
- Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
- Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 33.8 g, Cholesterol 15 mg, Fat 7.7 g, Fiber 7.7 g, Protein 9.9 g, SaturatedFat 2.8 g, Sodium 676 mg, Sugar 5.9 g
AUTHENTIC SALVADOREAN PUPUSAS
I was a little leary about posting this mainly because the recipe takes some effort, but I promise it's well worth the time! This recipe is always served with, Recipe #271297 and Recipe #292499.
Provided by cervantesbrandi
Categories Beans
Time 40m
Yield 20 pupusas
Number Of Ingredients 10
Steps:
- The Beans:.
- Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
- While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
- Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
- Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
- Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquefy for a minute. Add the beans to the rest of the mixture that is already cooking.
- Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
- The Cheese:.
- Place the shredded mozzarella, lorocco, and bell pepper in a food processor and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
- Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
- Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
- Set the cheese aside and get ready for the masa.
- The Masa:.
- Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
- Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
- Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
- The pupusa should be a little less than 1/2 inch thick.
- Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
- Enjoy!
SOUTHWESTERN SPUDS
I came up with this attractive side dish when my best friend unexpectedly stayed for dinner. While my husband grilled pork chops, I perked up potatoes with tasty taco fixings. The results received rave reviews. This recipe is even quicker to fix with leftover baked potatoes. -Penny Dykstra Porterville, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Pierce potatoes; place on a microwave-safe plate. Microwave on high for 6-8 minutes or until almost tender. Cool slightly; peel and cut into 1/8-in. slices., Arrange half of the potatoes in a greased microwave-safe 9-in. pie plate. Season with salt and pepper. Sprinkle with half of the cheeses. Repeat layers. Top with onions and olives., Microwave, uncovered, for 7-8 minutes or until cheese is melted and potatoes are tender. Serve with sour cream and salsa if desired.
Nutrition Facts : Calories 245 calories, Fat 13g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 11g protein.
MEXICAN HAT DANCE SPUDS
Five easy ingredients are all you need for these out-of-the-ordinary stuffed potatoes. Best of all, these tangy taters will be on the table in about 20 minutes. -Nancee Melin, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in sloppy joe sauce; heat through. , Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon meat mixture into potatoes; sprinkle with cheese and green onions.
Nutrition Facts : Calories 627 calories, Fat 15g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 1370mg sodium, Carbohydrate 90g carbohydrate (23g sugars, Fiber 8g fiber), Protein 33g protein.
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