puerto rican recipes

Pigeon Peas and Rice

olive oil

applewood-smoked bacon, finely chopped

onion

green bell pepper

red bell pepper

white rice

salt

tomato paste

oregano

cumin

pigeon peas, drained and rinsed

tomatoes

chicken stock

cilantro

scallions,

Pernil pork with pigeon peas and rice, plantain chips, and sweet chili dipping sauce.

Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.

Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

Pretty good.  I'm sure I'll make it again, but next time I'll add some heat and more tomatoes.

Made this on vacation in Freeport Bahamas, the locals loved it. Can't find pigeon peas in my local grocery store so I've used black beans or pinto beans as a substitute. Not as good as pigeon peas but it works. Awesome recipe. 

This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!

Coquito Recipe

oz raisins

dark rum

cinnamon

(14 oz) can sweetened condensed milk

(15 oz) can cream of coconut (Coco Lopez)

(13.5 coconut milk

oz evaporated milk

nutmeg

vanilla extract

coconut,

In a large pitcher with a lid (or...

In a large pitcher with a lid (or two large jars with lids - this will make about 56 oz of liquid) add raisins, dark rum and cinnamon sticks. Let sit for 1 hour. 

In a blender, puree all the other ingredients.  Pour...

In a blender, puree all the other ingredients.  Pour into the bottle and shake well to combine with rum/raisins mixture. 

Chill for at least 4 hours and store...

Chill for at least 4 hours and store in airtight container in refrigerator for up a month.. 

You have to shake vigorously before pouring. 

https://mediavine-res.cloudinary.com/video/upload/wximwfo6p0tkefiwni62.mp4

<p>This thick and creamy Coquito recipe is a Puerto Rican tradition that is loaded with coconut, rum and cinnamon for an extra thick and creamy coconut eggnog!</p>

Coquito

Bacalao Guisado (Codfish Stew)

codfish

water

green bell pepper, chopped

onion,

tomatoes,

culantro* leaves, chopped

bay leaves

red bell peppers, chopped

capers

peeled,

cilantro, leaves chopped,

In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.

In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes. 

Garnish with cilantro. Serve with rice or cooked plantains, if desired.

Serving suggestion: white rice or cooked plantains.

Used fresh bacalao instead of dried. I noticed it was missing the garlic in the traditional sofrito but went ahead with recipe as is, except for adding salt since I used fresh cod. Oh, and some white wine. Very good! Served over quinoa instead of the usual white rice and did not miss it. La Casita Blanca is minutes from my mom's house, worth a visit, or two, if you go to PR! 

This dish was really OK but didn't blow my mind.  I had to adjust the flavor by adding a few more non perils that called for in the recipe which made  all of the difference in the world.

Delicious recipe, came out exactly the way I was expecting ( like my grandmas used to cook the codfish) the only thing I change is that I don't like boil the codfish I just put the codfish in water and then do my codfish salad or cook the codfish stew. Just simple and delicious!!!

IM SO EMBRASSED U GUYS HAVE THESE RECIPES IN HERE THAT NOT HOW U MAKE IT WHAT HAPPEN TO THE SOFRITO U HAVE TO DO IT THE PUERTO RICAN TRADITIONAL WAY !!!!! PLZ PEOPLE GET IT RIGHT 

This is very simple to do. I come to Puerto Rico at least 3 times a year. I stay in the heart of Puerto Rico about 10 minutes to where the resturant that makes this is meal Resturant Aquaviva must visit. ( location where I stay/w/h oceanview 890 Ashford Ave San Juan, PR) If interested in staying here call so I can send info.I pay about $85 a day. Compare to near by hotels $240 a day. Beach is about 2 min away.(410)637-9330.<br />

First of all, recao IS culantro NOT cilantro! This recipe is ok but I personally don't like all that stuff in my bacalao. I Prefer to do away with the capers and substitute the tomato paste with tomato sauce. that's just me. Other than that, boricua all the way! 

GREAT RECIPE. FOOD NET WORK SHOULD DO MORE RECIPES OF PUERTO RICO THEY HAVE LOTS OF DIFFERENT AND DELICIOUS FOOD. ALSO ITS A GREAT PLACE TO GO FOR A VACATION, I CANT WAIT TO GO BACK

By far my favorite flavor of limber growing up was frambuesa or raspberry. Though it was traditionally made with store-bought raspberry syrup, here I make it from scratch for a fresher taste and a bit less sweetness. 

Limber de Frambuesa

raspberries

Place seven 8-ounce plastic cups on a tray small enough to fit into your freezer.

Combine the raspberries and 3 cups water in a medium saucepan. Bring to boil and immediately reduce to a simmer. Let the raspberries cook until they've lost their color, about 20 minutes. Strain the mixture through a fine-mesh sieve and discard the solids.

Pour the hot liquid back into the saucepan, add the sugar and stir until the sugar is dissolved. Add 2 cups room-temperature water and stir to incorporate. Taste for sweetness, adding a bit more sugar if you’d like. Set aside to cool.

Once cooled, pour the mixture into the prepared plastic cups, filling them to about 1/4 inch from the brim. Freeze until fully frozen, at least 8 hours. The limbers will keep in the freezer for up to a month.

Awesome recipes!  Thank you!!!  Iris M Perez, Orange City, Florida

Sofrito is a fantastic Puerto Rican aromatic flavor base of pureed onions, peppers, garlic, and herbs to bring all of your Hispanic dishes to life!

Sofrito

white onions

green bell peppers

cubanelle peppers ((seeds and ribs removed, roughly chopped))

ajies dulces peppers

garlic

culantro/recao leaves

cilantro leaves

Make sure all your peppers are rinsed and dried before seeding and chopping them.

Place onion, green and red bell peppers, cubanelle pepper, ajies dulces peppers, and garlic in the bowl of a food processor. Process until blended, but still has texture and not watery. Work in batches, if necessary.NOTE: Sofrito should have a similar consistency of pesto, like a thick paste. If it needs a little liquid, you can add a bit of water or olive oil, while blending. But use as little as possible, so the mixture doesn’t end up loose and runny.

Once blended, your sofrito is ready for immediate use. Typically 1 to 2 tablespoons is used per recipe. We love it in our sofrito chicken or mixed into rice, beans, or soup.For information about all the ingredients, where to find them, and possible substitutions, please refer to the article.

The classic Puerto Rican and Caribbean dish pastelón has been around for at least a century. Rumor has it that the modern version, a casserole that closely resembles lasagna, emerged in New York City, where Puerto Rican and Italian cultures collided. Mid-20th century Puerto Rican recipes for pastelón call for dried prunes, raisins, hard-boiled eggs and green beans. I prefer the most modern and Italian influenced version of pastelón: A casserole consisting of layers of sweetly caramelized fried plantains enveloped in melted mozzarella and a briny tomato-based meat sauce. Although, it is not uncommon to eat pastelón with Puerto Rican-style white rice, I suggest serving it with some nice salad greens seasoned with a squeeze of lemon juice for a crunchy and light contrast to this rich and savory dish. Feel free to substitute ground turkey or plant-based meat in place of beef for a lighter version.

Description: Food Network Kitchen's Pastelon de Amarillos.

Pastelón de Amarillos

beef

salt and black pepper

green bell pepper, diced

garlic, minced

tomato

stuffed Spanish olives, chopped, olive brine

cilantro,

vegetable oil

yellow plantains, peeled and cut into long strips (see Cook's Note)

eggs, whisked

mozzarella

Preheat the oven to 350 degrees F. Rub the inside of a 9-inch square baking dish with 1 tablespoon of the olive oil. Set aside.

Heat a large heavy-bottomed skillet over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ground beef and sprinkle with 1 teaspoon salt and a few cracks of pepper. Cook, stirring often, until starting to brown, 3 to 5 minutes. Add the onion and bell pepper and cook, stirring often, until the onions are translucent and the peppers are softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the diced tomatoes, tomato paste, capers, olives and brine, oregano, if using, and almost all of the cilantro (reserve 1 tablespoon for garnish). Bring to a simmer, reduce the heat to low and simmer until the sauce is thickened and reduced slightly, about 10 minutes.

Meanwhile, to fry the plantain strips, heat a large heavy-bottomed skillet over medium-high heat and add the vegetable oil. Heat until the oil until it reaches 325 degrees F on a deep-fry thermometer or it bubbles when it comes in contact with a wooden spoon.

Fry the plantain strips in batches until golden brown, about 2 minutes on each side. Drain the plantain strips on paper towels and add a pinch of salt while they are still warm. Set aside.

To assemble the pastelón, first add half of the egg mixture to the bottom of the prepared baking dish. Next, layer a third of the plantain strips to cover the bottom. Evenly spread half of the meat sauce over the layer of plantains. Sprinkle 1 cup of the shredded mozzarella over the meat sauce. Next, add a second layer of fried plantain strips, followed by the remaining meat sauce spread evenly. Finally, top the meat sauce with the remaining plantains strips and pour the remaining egg mixture over the whole dish, using a pastry brush or spoon to spread along evenly. Sprinkle the rest of the shredded mozzarella evenly on top. Top with the reserved 1 tablespoon chopped cilantro plus a few cracks of pepper for garnish.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake until the cheese is completely melted and beginning to brown, another 10 to 15 minutes. Let cool for 10 minutes before serving.

Top 6 puerto rican recipes recipes from across the web

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

Top Tags

Pigeon Peas and Rice

Coquito Recipe

Bacalao Guisado (Codfish Stew)

Limber de Frambuesa

Sofrito

Pastelón de Amarillos

Top 6 puerto rican recipes recipes from across the web

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

Top Tags

Pigeon Peas and Rice

Coquito Recipe

Bacalao Guisado (Codfish Stew)

Limber de Frambuesa

Sofrito

Pastelón de Amarillos

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