Tapado Recipes

TAPADO

Tapado image

The Caribbean coast of Guatemala has a wealth of fresh fish and coconuts. This dish, which frequently contains a wide variety of seafood, including squid, crab, shrimp, red snapper, sea bass, or mako shark, is an expression of this natural bounty. Achiote, also known as annatto, is a red-orange vegetable dye used to color dishes throughout Latin America.

Provided by Steve P.

Categories Stew

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 cups coconut milk (fresh)
1 small onion
1 medium red bell pepper
2 lbs red snapper fillets (or bass, or tilefish)
1 lb medium shrimp
1 tablespoon corn oil
1 teaspoon dried oregano
1/4 teaspoon achiote (also called annatto) (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper (fresh ground )
1 medium banana
1 medium tomatoes
3 tablespoons cilantro leaves (minced)
2 cups water
4 cups grated fresh coconut

Steps:

Make the Coconut Milk : In a 2- to 2 1/2-quart saucepan bring water to a boil and add coconut. Cook coconut over moderately high heat 2 minutes and remove pan from heat. Let mixture stand, covered, 10 minutes. In a food processor or blender blend coconut mixture until very thick. In a fine sieve set over a bowl strain coconut mixture, pressing hard on solids. Working over bowl, squeeze small handfuls of solids to extract as much milk as possible. Coconut milk keeps, covered and chilled, 3 days or frozen in an airtight container 6 months.
Peel and thinly slice the onion (1/2 cup).
Core, seed, and cut the bell pepper into 1/4-inch strips.
Cut the fish fillets into 2-inch pieces. Peel, rinse, and devein the shrimp.
Heat the corn oil in a large skillet. Add the onion and red pepper and.
sauté over medium heat until softened, about 1 minute.
Add the Coconut Milk, oregano, achiote, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring liquid to a boil and then simmer over low heat until slightly thickened, about 5 minutes.
Stir in the fish and the shrimp and simmer until seafood is just cooked through, about 10 minutes.
Peel and cut the banana into 1-inch slices. Cut the tomato into 1-inch dice.
(3/4 cup) and add it to the soup along with the banana. Simmer the soup.
until the banana and tomato are just cooked, 5 minutes. (You can cover and refrigerate up to 4 hours.).
To serve reheat the soup if made in advance. Stir in the cilantro.

Nutrition Facts : Calories 1035.9, Fat 60.3, SaturatedFat 48.4, Cholesterol 279.3, Sodium 683.8, Carbohydrate 37.4, Fiber 12.6, Sugar 20.5, Protein 90.4

ARROZ TAPADO (RICE-ON-TOP)

Arroz Tapado (Rice-On-Top) image

A fun Peruvian dish that looks cool and is always a hit with the kids! Seasoned meat is the surprise center to the rice on top. Makes great leftovers!

Provided by Katie

Categories Appetizers and Snacks Tapas

Time 1h30m

Yield 6

Number Of Ingredients 21

Ingredients

2 cups uncooked white rice
4 cups water
1 egg
1 potato, peeled and cubed
1 cup vegetable oil for frying
3 small tomatoes, coarsely chopped
½ cup water
1 tablespoon vegetable oil
½ large onion, finely chopped
3 cloves garlic, chopped
1 teaspoon ground dried aji chile
½ teaspoon ground cumin
¼ teaspoon ground black pepper
2 teaspoons chopped fresh oregano
1 pound lean ground beef
2 large carrots, peeled and cubed
¼ cup frozen peas
1 tablespoon peanut butter
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh tomato
1 teaspoon ketchup

Steps:

Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 63.1 g, Cholesterol 80.6 mg, Fat 18 g, Fiber 3.5 g, Protein 22.5 g, SaturatedFat 5.1 g, Sodium 116.4 mg, Sugar 4.1 g

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