puerto rican

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

sugar

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.

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

garlic

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

This is one of the ways my mother-in-law cooks rice. She is from Puerto Rico, her father is from Spain. She lives in Los Angeles now, and every time she visits she shares more of her cooking styles with me. When I visit her, we end up eating out! That's because there is a little home-run Puerto Rican restaurant around the corner...

Abuelita's Spanish Rice

pkg safron yellow rice mix (10 ounces total)

c chopped bacon or salt pork

oregano

garlic,

tsp salt

tsp black pepper

Tbsp cider vinegar

tomatoes

chicken stock

c sliced pimento-stuffed olives (optional)

Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. This Puerto Rican-inspired pernil recipe is almost always served with arroz con gandules (rice with pigeon peas), and the chicharrón (crispy skin) is heartily fought over. If you can’t find Sazón, you can use any other seasoning salt, preferably one with a Latin American flavor profile. And if on the off-chance you have any pork left over, use it to make the best sandwiches you’ve ever tasted.

Pernil (Slow-Roasted Pork)

plum tomatoes, cored, coarsely chopped (about 1½ cups)

medium onion, coarsely chopped (about 1 cup)

Cubanelle peppers, seeds removed,

red bell pepper,

Tbsp. black peppercorns

1.4-oz. packets Sazón con Culantro y Achiote (such as Goya)

Tbsp. white wine vinegar

extra-virgin olive oil,

pork shoulder

Arroz con Gandules (for serving)

spice mill

Nearly every family in Puerto Rico, the Dominican Republic, and Cuba has their own way of roasting pork for the holidays. This Puerto Rican version is almost always served with arroz con gandules (rice with pigeon peas), and the chicharrón (crispy skin) is heartily fought over. If you can’t find Sazón, you can use any other seasoning salt, preferably one with a Latin American flavor profile. And if on the off-chance you have any pork left over, use it to make the best sandwiches you’ve ever tasted.

Bon Appétit

Purée tomatoes, onion, Cubanelle peppers, bell pepper, cilantro, and garlic in a food processor until smooth. Scoop out ½ cup soffritto and set aside. Reserve remaining soffritto for another use (you can use it for the arroz con gandules).

Do Ahead: Soffritto can be made 3 days ahead. Transfer to an airtight container, cover, and chill, or freeze up to 3 months.

Finely grind peppercorns in spice mill or with mortar and pestle. Transfer to a food processor. Add garlic, Sazón, salt, oregano, vinegar, 2 Tbsp. oil, and reserved ½ cup soffritto and purée until smooth.

Push a small paring knife (about 3½" long) into pork through the skin, working the blade all the way in; twist knife to make a small hole in the meat. Repeat, making holes spaced about 1½" apart on all sides of pork.

Rub pork all over with adobo mixture, pushing into holes and covering any exposed meat and skin. Try to get as much adobo mixture into meat and not just on the surface, where it may burn when roasting. Be sure to use all of it! Wrap pork tightly and chill at least 3 hours and up to 3 days.

Place a rack in lower third of oven; preheat to 300°. Line a large roasting pan with 2 layers of heavy-duty foil. Place a roasting rack on top. Set pork, skin side up, on rack. Scrape any adobo mixture off skin and thoroughly pat dry with paper towels. Liberally brush cleaned skin with oil. Transfer pan to oven and carefully pour 2 cups water into pan. Roast pork until an instant-read thermometer inserted into thickest part of shoulder registers 180°, meat is pulling away from bone, and skin is crisp, 5–6 hours.

Let pork sit, uncovered, at room temperature at least 30 minutes and up to 5 hours.

Before serving, preheat oven to 500° and reheat roast until skin crisps (don’t let it take on any more color), 5–10 minutes.

Remove chicharrón (crispy skin) and cut or break into smaller pieces. Slice pork and transfer to a platter. Serve with chicharrón and arroz y gandules alongside.

Habichuelas Guisadas Recipe (Stewed Red Beans): part of La Bandera Dominicana (dominican traditional lunch), it lies between stew and sauce for rice.

[Recipe + Video] Dominican Beans (Habichuelas Guisadas)

dry beans (pinto, cranberry, or red kidney)

olive oil

dry oregano

bell pepper (, chopped)

onion

garlic (, crushed)

auyama ((West Indies pumpkin))

tomato sauce

celery

thyme

cilantro

salt ((or more, to taste))

Soak the beans overnight.

Remove the beans from the soaking water and boil in fresh water until they are very soft (may take up to an hour, or about 20 minutes in a pressure cooker.

If you are using dry beans

Separate the beans from the boiling water. Set both aside.

In a pot heat the oil over medium heat. Add oregano, bell pepper, onion, garlic, auyama, tomato sauce, celery, thyme and cilantro. Cook and stir for half a minute. Add the beans and simmer for two minutes.

Pour in 4 cups of the water in which the beans boiled (complete with fresh water if necessary). Once it reaches a rolling boil, lightly mashed the beans with a potato masher to break them out of the skin and making creamier habichuelas. Cook until it reaches a creamy consistency.

Remove the chunks of onion, as well as any stray twigs or large bits of herbs if you used fresh herbs. Season with salt to taste.

Serve with the other components of La Bandera Dominicana.

How to make habichuelas guisadas

https://content.jwplatform.com/videos/XT1uZWzG.mp4

Habichuelas Guisadas is one of the dishes that appear almost daily at the lunch table and is one of the tests of the competent Dominican home cook.

Habichuelas Guisadas (Stewed Beans)

This is a traditional dish all Puerto Ricans could relate to, it's very good and flavorful and could be eaten with pork chops or fried chicken or any other meat.

Puerto Rican Rice and Beans

PUERTO RICAN RICE AND BEANS

cup(s) long grain rice, uncooked

tomato sauce 8 oz

corn oil

cup(s) boneless smoked ham

cup(s) pimento olives

- bouillon cubes chicken flavor

water

package(s) spanish seasoning w/ culantro and achiote ,annato

green pepper

red bell peppers

clove(s) garlic

cilantro leaves

tablespoon(s) adobo powdergoya w pepper

can(s) sweet pimento copped

My Fellow is From Puerto Rico and this is the way his Mother fixed
this every Holiday. So I am going to fix this for him New Years Day. Pernil is how you say pork in Spanish. Enjoy everyone!

Pork Shoulder Pernil Spanish Style

pound(s) pork shoulder roast

clove(s) garlic, minced

teaspoon(s) oregano,dried

teaspoon(s) adobo seasoning

pinch(es) salt and pepper

Sandwich de Mezcla is the perfect party food! Filled with a tangy spread made with ham, cheese and pimiento. These Puerto Rican sandwiches are a tasty snack!

Sandwich de Mezcla Recipe

cheese dip, (1/2 jar)

cream cheese,

pimientos, (4 ounces)

can luncheon meat, cubed

white sandwich bread

Puerto Rican Rice and Beans is a dish with bold flavors, it&#039;s easy to prepare, and it&#039;s budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Puerto Rican Style Red Beans and Rice

Tbsp cooking oil, divided (0.16)

sazón (0.17)

salt pork, small dice (1.83)

onion, diced (0.42)

Tbsp garlic, minced (about 3 cloves) (0.14)

tomato sauce (0.59)

Tbsp sofrito (0.72)

tsp Better Than Bouillon, Roasted Chicken Base* (0.12)

Tbsp distilled white vinegar (0.07)

sweet potato, large dice (0.74)

green bell pepper, diced (0.79)

kidney beans, drained (1.68)

white medium grain rice, rinsed (0.76)

water (0.00)

tsp salt, plus more to taste (0.05)

Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.

Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the green bell pepper and the sweet potato. Cook for five minutes.

Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.

Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

Baked mojo pork empanadas combine the fresh flavors and protein you love in a handy pastry pocket.

Mojo Pork Empanadas

lbs Pork tenderloin (Pork Roast and Pork Butt also work)

oranges (juiced)

limes (juiced)

½ tbsp cumin

salt (or

½ tsp black pepper

orange pepper

¼ tsp salt and pepper

Rinse the pork in cool water.

Pat dry with a paper towel.

Transfer to a Tuperware container of zip-top bag.

Make small, shallow slices into the pork tenderloin,...

Make small, shallow slices into the pork tenderloin, just along the surface.

Combine orange juice, lime juice, garlic, onion, cumin,...

Combine orange juice, lime juice, garlic, onion, cumin, salt and pepper in a food processor to make the mojo sauce

Pour the mojo sauce over your pork in...

Pour the mojo sauce over your pork in a Tupperware or zip-top bag to marinate overnight.

Cook pork with mojo sauce in a slow...

Cook pork with mojo sauce in a slow cooker (crock pot) on low for 6 hours (or an Instapot for about 20 minutes)

Shred pork after it is finished slow cooking

Strain pork juices into a sauce pan

Heat juices on medium high, allowing juices to...

Heat juices on medium high, allowing juices to reduce by about half.

Set juices aside until assembling your empanadas

Combine all ingredients in a food processor.

Pulse a few times for a rough chop...

Pulse a few times for a rough chop until pepper and cilantro is chopped up, but not a paste.

Top 12 puerto rican recipes from across the web

The most viewed puerto rican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Bake Flan Recipe

Mexican Red Pork Tamales As Made By...

Abuelita's Spanish Rice

Pernil (Slow-Roasted Pork)

[Recipe + Video] Dominican Beans (H...

Puerto Rican Rice and Beans

Pork Shoulder Pernil Spanish Style

Sandwich de Mezcla Recipe

Puerto Rican Style Red Beans and Ri...

Mojo Pork Empanadas

Homemade Sazón Spice Mix

Sofrito Recipe Card

Top 12 puerto rican recipes from across the web

The most viewed puerto rican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Bake Flan Recipe

Mexican Red Pork Tamales As Made By...

Abuelita's Spanish Rice

Pernil (Slow-Roasted Pork)

[Recipe + Video] Dominican Beans (H...

Puerto Rican Rice and Beans

Pork Shoulder Pernil Spanish Style

Sandwich de Mezcla Recipe

Puerto Rican Style Red Beans and Ri...

Mojo Pork Empanadas

Homemade Sazón Spice Mix

Sofrito Recipe Card

The most viewed puerto rican recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine