latin american

Homemade Sweet-and-Sour Mix for Margaritas recipe | Epicurious.com

water

sugar

lemon juice

lime juice

The first time I cooked a Cuban-style pork shoulder, what came out of the oven had a glistening, charred, crisp crust, but as soon as I started carving, I realized that the stuff was rubber. It wasn't until several years later that I tasted Cuban mojo-marinated roast pork as it should be: juicy, succulent, intensely porky, and melt-in-your-mouth tender. That's when I decided to work on my own recipe.

Cuban-Style Roast Pork Shoulder With Mojo Recipe

For the Mojo:

garlic, minced

(8 grams) ground cumin

(8 grams) black pepper

(about 1 small handful) minced fresh oregano leaves

(120 milliliters) fresh juice from 1 to 2 oranges (see note)

(60 milliliters) fresh juice from 3 to 4 limes (see note)

(60 milliliters) extra-virgin olive oil

Kosher salt

For the Pork and to Finish:

(about 1 small handful) finely chopped fresh mint leaves

oregano leaves

Lime wedges,

rice, black beans, and maduros,

For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in the refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.

For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest for 10 to 15 minutes.

Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.

Serve pork by slicing or shredding, passing mint mojo and lime wedges on the side. Serve rice and plantains on the side. Reserve any leftovers for sandwiches.

Pan de Muerto recipe | Epicurious.com

all-purpose flour

active dry yeast

sea salt

eggs

(2 sticks) unsalted butter, softened

orange,

egg yolks, beaten

unsalted butter, melted

Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.

Elote (Grilled Mexican Street Corn) Recipe

(60 milliliters) mayonnaise

(60 milliliters) sour cream

(110 grams) finely crumbled Cotija or feta cheese,

cilantro leaves and tender stems

corn

lime,

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. 

While coals heat, combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro in a large bowl. Stir until homogeneous and set aside.

When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.

A rich and refreshing custard which is a favorite dessert throughout Spain and Latin America. rich and creamy with a melted caramel sauce.

No-Bake Flan Recipe

evaporated milk

sweetened condensed milk

tsp nutmeg

cinnamon

Take a large pot and fill 1/2 of the way up with water and bring to a slow boil ( on medium heat)

In a blender place all of the ingredients except the sugar and blend well for about 3 minutes.

In a skillet (not Teflon) on medium place the sugar and stir constantly until it begins to turn a light brown (caramel).

Remove from heat.

Pour caramel into the flan pan tilting so the caramel can coat the entire bottom of the pan. Allow to harden.

Put the egg mixture into the flan pan and place on top of pot of boiling water. Cover with tin foil, and poke 8-10 holes all over the foil to avoid condensation to form.

Cook for approximately 45 minutes. Check after 30 minutes by slightly lifting the aluminum foil and inserting a cake tester.

To make sure it is completely done, give it the jiggle test. If the flan jiggles slightly then it is done. You can also insert cake tester or skewer to test for doneness. The tester should come out clean.

Cool on a wire rack for about 1 hour before inverting onto serving platter.

To serve, run a sharp knife all around the edge of the flan mold. Place a large plate on top and invert carefully.

Cool completely in refrigerator before serving.

Empanada Dough Recipe | Epicurious.Com

salt

(1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

white vinegar

These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.

Tamales De Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen Recipe

Dough

ripe ears choclo or other corn

(50 g) butter

Amarillo Chili Paste

garlic, crushed

Tamales

banana leaf, each

cream cheese

Julienned Salsa Criolla

red onion

cored and seeded medium tomatoes

seeded and deveined rocoto chilies (or mix of bell pepper

olive oil

cilantro sprigs

Salt and pepper

Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen Recipe

First, make the dough. Cut the choclo or other corn kernels from the cob. Put them in a food processor or blender and add a couple tablespoons water. Blitz until smooth.

Melt the butter in a shallow, wide saucepan set over medium heat. Add the chili paste and garlic and sauté for 1 minute. Add the blended choclo, season with the salt and sugar, and then cook the mixture for about 10 minutes, stirring constantly. After this time, the mixture should be dry, smooth, and any floury taste from the corn should be cooked out.

Remove the choclo mixture from the saucepan and leave it to cool a little. Add the egg yolks and mix thoroughly. Divide the dough into 4 equal portions.

To assemble, take a piece of dough and flatten it to about 1/4 inch (5 mm) thick in the center of a banana leaf. Put a tablespoon of cheese in the center of the dough. Lift up the two long sides of the leaf to help enclose the cheese in the dough and fold the edges over together. Then fold the remaining two sides over the top to create a roughly square parcel. Tie securely with string and place in a steamer. Repeat for all tamales.

Meanwhile, make the salsa criolla: For a julienned salsa, thinly slice red onion, tomatoes, and rocoto chilies into fine julienne. Soak the onion in iced water for 10 minutes. Drain and mix with the tomatoes, chilies, lime juice, olive oil, and chopped cilantro sprigs. Season with salt and pepper.

After tamales have finished steaming, unwrap and serve with the salsa criolla.

Rompope is an eggnog-like combination of milk, egg, spice, and liquor, served during the holidays in Mexico.

Rompope (Mexican Eggnog) Recipe

almonds

milk

lemon (see notes)

vanilla extract

baking soda

Pulse almonds with 2 tablespoons sugar until ground to a fine paste.

Bring milk, cinnamon sticks, lemon rind, vanilla, and baking soda to boil over medium-high heat in large heavy-bottomed saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.

In large bowl, whisk egg yolks, remaining 1 1/2 cups sugar, and almonds until thick and pale. Remove and discard cinnamon stick and lemon rind from milk. Constantly whisking, slowly add the milk to the yolk mixture.

Return mixture to pan and cook over low heat, stirring and scraping the bottom and sides of the pan constantly until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours (see notes).

There's no one right way to make refried beans, and this master recipe understands that. It shows you how to make perfect refried beans in any style: chunky or smooth; with black beans or pintos; and offering your choice of cooking fat to suit any taste.

Perfect Refried Beans (Frijoles Refritos) Recipe

dried pinto or black beans

Water

epazote

onion,

garlic

lard, bacon drippings, vegetable oil, or butter (see note)

In a large pot, cover the beans with cold water by at least 2 inches. Add herb sprigs, the whole onion half, and garlic cloves and bring to a boil over high heat. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups of cooked beans; if you have more, measure out 3 cups of beans and reserve the rest for another use. Discard herb sprigs, onion, and garlic.

In a large skillet, heat lard, bacon drippings, or oil until shimmering, or butter until foaming, over medium-high heat. Add minced onion and cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1/4 cup of reserved bean-cooking liquid. Using bean masher, potato masher, or back of a wooden spoon, smash the beans to form a chunky purée; alternatively, use a stick blender to make a smoother purée. Thin with more bean cooking water until desired consistency is reached. If refried beans become too wet, simmer, stirring, until thickened; if they become too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt and serve.

Peruvian-style grilled chicken—spice- and vinegar-rubbed, then slow-grilled—is great on its own, but add some of that addictively creamy jalapeño sauce, and you've got a meal that's hard to top. This recipe starts with those classic components, simplifies them for quicker cooking, and puts them between two pieces of bread. Meet the Peruvian grilled-chicken sandwich—you're gonna want to get to know it well.

Peruvian-Style Grilled-Chicken Sandwiches With Spicy Green Sauce Recipe

For the Chicken:

garlic,

(15 grams) kosher salt

cumin

paprika

black pepper

(30 milliliters) white vinegar

(30 milliliters) vegetable or canola oil

boneless, skinless chicken breasts

For the Sauce:

jalapeño chilies, roughly chopped (see note)

(15 milliliters) ají amarillo pepper paste (optional; see note)

(1 ounce) fresh cilantro leaves

(120 milliliters) mayonnaise

lime

(5 milliliters) distilled white vinegar

salt and black pepper

To Serve:

Four sturdy buns,

avocados, halved, pitted, and flesh scooped

Crisp lettuce leaves,

For the Chicken: In a large mortar and pestle, pound garlic and salt until a smooth, sticky paste forms. Add cumin, paprika, black pepper, and vinegar and grind them together to form a paste. Drizzle in vegetable oil while grinding (see note). Transfer chicken and marinade to a large bowl and massage with your hands until all the chicken is coated in the marinade. Set aside at room temperature while you make the sauce, or cover and place in the fridge up to overnight.

For the Sauce: Combine jalapeños, ají amarillo (if using), cilantro, garlic, mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend on high speed, scraping down as necessary, until smooth. With blender running, slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will be quite loose at this point, but will thicken as it sits. Transfer to a sealed container and refrigerate until ready to use. 

To Cook: Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a large plate.

To Assemble: Place buns cut side down over the hot side of the grill and cook, moving and rotating them occasionally, until well toasted and starting to char, about 1 minute. Transfer to a large cutting board. Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little salt. Top with red onions, lettuce, and 2 pieces of chicken each. Spread top buns with sauce and close sandwiches. Serve immediately, with any extra green sauce on the side.

Our version of Cuban ropa vieja eliminates the two-pot approach, for better beefy flavor and more efficient prep.

Ropa Vieja Recipe

(1.1kg) beef flank steak (see note)

(45 milliliters) vegetable oil, plus more if needed

yellow onion (about 15 ounces; 415 grams), sliced

bell peppers

garlic (3/4 ounce; 25 grams), minced

(15 milliliters) tomato paste

oregano

allspice

(120 milliliters) dry white wine

(14-ounce; 396 grams) can peeled whole tomatoes

bay leaves

carrot,

celery rib, halved crosswise

cilantro leaves

rice and pinto or black beans,

Preheat oven to 350°F (180°C). Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.

Add onion and bell peppers to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion and peppers are tender, about 8 minutes. Add garlic and cook for 1 minute longer; lower heat and/or add more oil at any point if ingredients threaten to burn.

Stir in tomato paste, cumin, oregano, and allspice and cook, stirring and scraping, for 1 minute.

Add white wine and bring to a simmer, scraping up any browned bits from bottom of pot. Boil until raw alcohol smell has cooked off from wine, about 2 minutes, then add canned tomatoes and stock. Return beef to pot, nestling it under the liquid among onions and peppers, along with any of its accumulated juices. Nestle bay leaves, carrot, and celery into pot. Add more stock, just enough to cover all the ingredients, if necessary.

Cover Dutch oven and transfer to oven, then let cook until beef is very tender, about 1 1/2 hours.

Remove bay leaves, carrot, and celery from pot and discard. Remove beef from pot and, using 2 forks, pull apart into very thin, long shreds. Return beef to pot, stirring to combine with vegetables and cooking liquid.

Stir in olives, return Dutch oven to medium heat, and simmer until juices have reduced just enough to coat the beef in a rich, saucy glaze. Season with salt and pepper. Stir in cilantro, then serve with rice and beans.

This humble dish of ground beef and vegetables — also called giniling or menudo in the Philippines — comes together in a single skillet and is endlessly customizable. 

Picadillo

onion

potatoes

vegetable oil

lean ground beef, ground pork, or

kosher salt, divided, plus more as needed

tomato paste

tomatoes

black pepper, plus more as needed

Soy sauce or coconut aminos (optional)

frozen peas and carrots

raisins

white rice,

Prep the vegetables. Finely chop 1 medium yellow onion. Mince 4 garlic cloves. Peel and dice 8 ounces russet or Yukon Gold potatoes.

Brown the meat. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef or ground pork and 1/2 teaspoon of the kosher salt. Cook, breaking it up with a spatula into small pieces, until just browned all over, about 4 minutes.

Add the aromatics. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. 

Add the tomato and potatoes. Add 1 tablespoon tomato paste and stir until it coats the meat mixture, about 1 minute. Add the potato, 1 can diced tomatoes and their juices, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Bring to a boil.

Simmer and season. Reduce the heat to maintain a simmer. Cover and simmer, stirring occasionally, until the potatoes are cooked through, 15 to 18 minutes. Taste and season with more black pepper, kosher salt, soy sauce, or coconut aminos as needed. 

Add the peas, carrots, and raisins. Add 1 cup frozen peas and carrots and 2/3 cup raisins. Cook uncovered until the peas and carrots are cooked through and the sauce has thickened slightly, about 4 minutes. Serve with cooked white rice.

Like its kissing cousin, the Mexican gordita, Salvadoran pupusas are a stellar corn flour pancake stuffed with fillings such as shredded cheese and braised meats, then griddled. Pupusas have the advantage of being stuffed before they're cooked, ensuring an irresistible gooey layer of cheese inside. Our recipe features a simple refried bean filling in addition to melted Oaxacan cheese, and gets topped with curtido, a simple cabbage, carrot and onion slaw.

Cheese and Bean Pupusas (Salvadoran Stuffed, Griddled Tortillas) with Cabbage Slaw Recipe

masa dough

recipe Perfect Refried Beans, cooled

queso Oaxaca

Vegetable oil,

recipe quick curtido

Hot sauce and lime wedges,

Using wet hands, roll masa dough into 15 golf-ball-sized balls. Place balls on a baking sheet and cover with a moist towel. Working with one ball at a time, use your thumb to press a deep indent into the ball, then use your hands to work it into a small "bowl" with a 1/4-inch-thick edge.

Place about 1 heaping tablespoon refried beans into the bottom of the "bowl," then top with about 1 heaping tablespoon shredded cheese. Using moist fingers, carefully bring dough edge together, enclosing the filling within, and press to seal. Roll the ball in your hands to return it to a uniform ball shape. Carefully pat pupusa down into a flat round about 4 inches wide and about 3/4 inch thick; if edges crack, run a wet finger around them to smooth them. Place pupusas on a baking sheet and keep covered with a towel as you work. Repeat with remaining masa balls and fillings.

Lightly coat a large cast iron skillet with oil and heat over medium heat until shimmering. Working in batches, add pupusas and fry, turning once, until well-browned and crisp, about 4 minutes per side. Drain pupusas on a paper towel-lined plate, than transfer them to plates and top with curtido. Serve with hot sauce and lime wedges, if desired.

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

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