EspañolSalvadoran Sweet Empanadas
Ingredients For the filling: 1 cup whole milk 1 cup cold water 1/3 cup Maizena, corn starch 1/3 cup white sugar Cinnamon powder Prep. Heat the milk sugar and cinnamon in a saucepan over medium heat until boiling. In a small bowl mix corn starch and water well until dissolved. Slowly add corn starch mixture into saucepan while continually stirring. Cook for an additional 4-5 minutes until mixture stiffens into a cream like substance. Remove from heat and let cool. Cooling will allow cream to thicken further. For the dough: 4 Ripe plantains 1 cup sugar Corn or vegetable oil for frying...
Read MoreSalvadorean Fish Cake Soup
Ingredients: 1 1/2 lb of dried fish 5 ripe roma tomoatoes, diced 1 green pepper 6 eggs 4 cups water 4 cupse of Maseca flour 2 red onions 1 tbsp of coriander 1 ½ cup corn or vegetable bill 1/2 tsp. achiote 1/2 tsp black pepper 1 dried chilli pepper ½ tsp oregano powder ½ stick butter or margerine 2 whole garlic cloves ½ head of cabbage, shredded Fish or shrimp boullion powder Preparing fish Soak fish in bowl of cold water for at least 4 hours prior to cooking to desalinate. Fish can be soaked overnight. After soaking sufficiently cut fish into 3-4 inch sections being sure to debone the...
Read MoreHearty Vegetable Beef Stew
Ingredients 6 Servings 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes (3.49 Lb) 12 ounces tiny new potatoes, quartered 4 medium carrots, cut into ½ inch pieces 1 medium onion, cut into wedges Yellow Onions 3 Lb 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup 1 cup reduced-sodium beef broth Beef Broth 100% natural, nothing artificial, just rich beef flavor 1 teaspoon dried marjoram or dried thyme, crushed 2 cups frozen cut green beans Prep 30 m Coat a large skillet with cooking spray; heat over medium-high heat. Trim any fat from beef cubes. Add...
Read MoreBest Basic Tamales Recipe
Best Basic Tamales Recipe Prep Time: 35 minutes Cook Time: 1 hour Level of Difficulty: Easy Serving Size: 30 tamales Ingredients 30 dried corn husks, preferably with rounded bases 1 cup (8 ounces) pork lard, (see note) 3 cups tamal flour 2 cups barely hot water (about 110°F), (see note) 1 teaspoon fine salt, or 2 teaspoons kosher salt 2/3 cup vegetable oil 5 cups filling, such as pork or shredded chicken in any of the mole or adobo sauces, or Sautéed Spinach and Mushrooms Directions Soak the corn husks in cold water for 30 minutes. Meanwhile, using a standing mixer with the whisk...
Read MoreHonduran Tamales
The Tamal is a pre-Hispanic food and ritual, which has endured throughout history in South and Central America despite the various influences and incursions from other cuisines. This dish is made of masa, which is steamed or boiled in a leaf wrapper, which is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamales are generally wrapped in corn husks or plantain leaves; recently aluminum foil also made its way to the Honduran cuisine (as seen...
Read MoreHorchata
Horchata a drink made from nutritious tiger nuts or chufa originated in Africa and spread to Spain following early conquests. Records show it was consumed in the early 1300s in parts of Spain like Valencia. The recipe was brought to the New World but was altered to use rice and peanuts instead of tiger nuts which were not readily available. In the New World, Horchata in Mexico in Latin America evolved into a lightly sweet, cinnamon infused, rice drink which my kids absolutely love. When we find a restaurant or a relative that that gets it right it quickly becomes a go-to place as it is not...
Read MoreCuban Espresso
You will need: -Stovetop espresso maker -Glass Measuring Cup -Espresso Grounds (Pilon brand coffee or Bustelo work well) -Water 1-1 1/2 tbsp of sugar per serving (depending on desired sweetness) Recipe: Using a stovetop “cafetera” or espresso maker fill the bottom of the percolator with water up to the midpoint on the valve loosely fill the Bustelo or Pilon espresso into the metal filter forming a slight mound place top of cafetera on and screw on tightly so no moisture escapes while brewing Place cafetera on stove over med-high heat keeping the lid open to visualize the coffee starting...
Read MoreSlow Cooker Pernil
In Puerto Rico pork is king. In fact, there is a whole area in the mountains of Cayey called Guavate where the street is lined with pork vendors. Small restaurants with whole roast pigs in the windows line Carr. 184 in Cayey. It’s a roast pork oasis. If there is ever a time of year when pernil is most popular it’s Christmas! Every Puerto Rican Christmas Eve dinner requires three things arroz con gandules, pasteles and, of course, pernil! But, this doesn’t mean that pernil can’t be enjoyed year round. Traditional Puerto Rican pernil is slow roasted in the oven. Unfortunately in this busy...
Read MoreFlan
This is the traditional Cuban Flan recipe, a delicious, very sweet and rich dessert, made with caramel, eggs and milk (you can use condensed and evaporated milk). There are variations; may add coconut, dulce de leche, guava, cream cheese, and other toppings. It is very easy to make so follow the recipe you will not want to buy one of those sold in the market anymore! INGREDIENTS. • ½ cup sugar • Squeeze of lemon juice • 1 (14 oz.) can sweetened condensed milk • 1 can of water • 1 tablespoon Vanilla extract • 1 whole egg, lightly beaten • 4 egg yolks, lightly beaten • Cinnamon PREPARATION....
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