south america

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Chorizo, pork belly & chickpea casserole

olive oil

skinless, boneless pork belly, cut into large bite-sized chunks

cooking chorizo,

onion,

carrot,

fennel seed

dried chilli flakes

garlic

bay leaves, fresh are best

thyme

golden caster sugar

tomato purée

milliliters sherry vinegar vinegar

tin chopped tomato

tin chickpea,

parsley

1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.

Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Arepas are corn pockets, like pitas, that have origins in the indigenous tribes of South America. A popular street food or snack in Venezuela and Colombia, they can be eaten plain but are usually split and stuffed with savory fillings. This filling is a classic combination of black beans and queso fresco, but you can fill these with anything you like. Other suggested fillings include shredded cooked chicken or pork, corn salad with onion and fresh herbs, tomatoes, and avocado. Note that this calls for arepa flour, which is precooked yellow or white cornmeal. Sometimes sold as masarepa or harina precocida, it can be found in Latin American markets and some supermarkets, and is not the same as masa harina. This recipe is gluten-free and, if the cheese is left out, vegan.&nbsp;-Linda Shiue&nbsp;Excerpted from&nbsp;SPICEBOX KITCHEN: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes&nbsp;by Linda Shiue, MD. Copyright © 2021. Available from Hachette Go, an imprint of Hachette Book Group, Inc.

Arepas "El Diablo"

onion

garlic cloves,

black beans (drained but not rinsed)

water

salt

red pepper flakes

oregano leaves

arepa flour

vegetable oil

queso fresco (available from latin american markets)

lime wedges and cilantro sprigs (for garnishing)

Step 1: Heat 2 tablespoons olive oil in a small saucepan over medium-high heat and add 3 tablespoons minced onion and 2 cloves minced garlic. Cook until softened, 1 to 2 minutes. Add 2 cans beans, 1/2 cup water, 1/2 teaspoon salt, 1/4 - 1/2 teaspoon red pepper flakes, and 1/2 teaspoon oregano, cook for 3 to 5 minutes, then remove from heat and set aside, covered.

Step 1: Combine 2 cups arepa flour and 2 teaspoons salt in a medium-size bowl. Make a well in center and add 2 1/2 cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest for 5 minutes to hydrate.

Step 2: Knead dough a few times in bowl, then divide into eight equal pieces. Roll each piece into a ball on a work surface, then gently flatten to about ½ inch thick.

Step 3: Heat 1 tablespoon of oil in a large, nonstick skillet with a lid over medium heat. Add four arepas, cover, and cook until bottoms are golden brown, 6 to 8 minutes. Uncover, flip, and cook (keep uncovered) until other sides are golden brown, 6 to 8 minutes. (When they’re done, you’ll get a hollow sound when you tap on the arepa.) Transfer arepas to a wire rack. Repeat with remaining 1 tablespoon oil and remaining dough.

Step 4: When ready to serve, split arepas by slicing horizontally almost all the way through, as you would a pita, and stuff with prepared bean filling and 4 ounces queso fresco; serve with a squeeze of lime juice and some cilantro.

Colombian Coconut Natilla

evaporated milk, divided (32 oz)

(4 oz) can sweetened condensed milk

brown sugar, packed

cloves

nutmeg

cinnamon

cornstarch

coconut

Combine 3 cups evaporated milk with sweetened condensed milk in a small saucepan with brown sugar, cloves, nutmeg, and cinnamon sticks. Heat over medium low until just beginning to boil, stirring all the while. Reduce to low and remove cinnamon sticks from pan.

In a small jar combine remaining 1/2 cup (4 oz) milk with cornstarch and shake vigorously. Whisk mixture into saucepan and then fold in coconut. Cook over medium low until thickened, about 4-5 minutes.

Remove from heat and pour into 8"x8" square deep-sided baking dish. Allow to cool for at least 1 hour before sprinkling with ground cinnamon. Refrigerate for another 1-2 hours to set completely. Cut into 25 squares to serve.

A recipe for Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce). This thick, creamy sauce is packed with sliced mushrooms, ham, and Parmesan cheese and perfect for pairing with your favorite pasta.

Pasta con Salsa Caruso (Uruguayan Pasta with Caruso Sauce)

unsalted butter

button mushrooms (thinly sliced)

all purpose flour

milk

heavy cream

beef bouillon

Parmesan cheese

smoked ham

Salt, black pepper, and freshly grated nutmeg (to taste)

pasta (cooked until al dente according to package directions)

parsley (for garnish)

In a wide pot, melt butter over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and most of the water has evaporated.

Stir in the flour until incorporated and it begins to turn golden. Slowly whisk in the milk, then the cream and beef bouillon. Continue to whisk until the sauce begins to thicken.

Remove from heat and stir in the Parmesan cheese and ham. Season to taste with salt, pepper, and nutmeg. Serve immediately with cooked pasta and freshly chopped parsley for garnish.

I'm from Uruguay too. Try these modifications:
1. More authentic: add about 1-2 teaspoons of tomato paste (or even tomato Ketchup!) to the cream sauce and make sure it's mixed really well. This gives it a slightly pink colour but also increases its depth.

2. Many local versions use cream rather than a roux (flour etc.). The most important factor (secret from my mother), regardless of the source of creaminess, is to make sure all the sauce ingredients are mixed together when they are COLD - they blend a lot better.

3. Also more authentic - italian raw ham (Prosciutto crudo) rather than smoked ham. But any ham works.

Not so authentic, but I think great improvements keeping the original character:

1. instead of "mushrooms" just add a handful of dried porcini (ceps) mushrooms that have been soaked in warm water for 30 min or so. You can also cook them in water for a bit and evaporate most of it, then let them cool down in the remaining liquid. When cool mix with cream (or white sauce), grated cheese, tomato paste, and chopped ham.

2. Toast some pine nuts (or walnuts, or hazelnuts) in a dry pan stirring frequently until golden. Toss onto the pasta at the end, along with more grated cheese.

3. A touch of freshness with a little chopped parsley at the very end, mixed in the sauce.

Ola, sou Uruguaia, e realmente este prato é maravilhoso, prático, e deixa qualquer jantar com um ar sofisticado, no ha como no impressionar com esta receita.   Feliz em saber que tem agradado e conquistado o paladar de todos vcs, bjks

This Pasta is a super Happy Meal. All the delicious combinations of meats and mushrooms takes this dish to another level. My family to love it for Dinner.

I just made this pasta, and it was a huge success! Thank you for sharing!

This is my family's new favorite dinner!  Even my 1 year old loved it, and he's known to be picky :).

Our family is a pasta lover, but we have never tried any Uruguayan dish. This internationally recognized pasta meal is what I am going to cook next. I am excited. :)

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Chorizo, pork belly & chickpea cass...

Arepas "El Diablo"

Colombian Coconut Natilla

Pasta con Salsa Caruso (Uruguayan P...

Top 4 south america recipes from across the web

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

Top Tags

Chorizo, pork belly & chickpea cass...

Arepas "El Diablo"

Colombian Coconut Natilla

Pasta con Salsa Caruso (Uruguayan P...

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