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Recipes from latin america and spain
- 1. Recipes from Latin America and Spain ASU at Hispanic Heritage Month
- 2. Argentina: Empanadas • 1 tbsp caul fat or any other type of fat • 1 pound bottom round or sirloin, hand- chopped or ground • 5 to 6 scallions, thinly sliced, white and green parts separated • 1/2 cup seedless raisins • 2 tbsp dry oregano • 1 tbsp crushed red pepper • 1 tbsp ground cumin • 2 tbsp Spanish sweet paprika • Salt and pepper • 2 roasted peppers, diced • Empanada dough discs* • 10 green olives, pitted • 3 eggs, hard boiled and sliced Image/Recipe:http://www.recipeshubs.com/empa nadas-argentinas/11575
- 3. Bolivia: Picante de pollo • 1 chicken • 250g green peas, fresh, peeled or frozen • 4 potatoes • 250g rice • 4 cayenne peppers, fresh or dehydrated • 3 onions • 4 garlic cloves • 150g parsley, finely chopped • 3 tbsp vegetable oil • Salt and pepper • ground cumin • Chuño phuti • 250g potato starch • Water • 3 tsp salt • 50ml oil • 1 small onion • ½ tomato • 3 eggs • Shredded cheese Image/Recipe:http://blog.ingredientmatcher.com/ national-dish-bolivia-picante-de-pollo/
- 4. Brasil: Feijoada • 12oz dry black beans, soaked over night • 1 ½ cups chopped onion • ½ cups chopped green onions • 1 clove chopped garlic • 2 smoked ham hocks • 8oz diced ham • ½ pound thickly sliced bacon, diced • 1 tbsp olive oil • 2 bay leaves crushed • 1/8 tsp ground coriander • Salt and pepper • ½ cup chopped fresh cilantro • ¼ chopped fresh parsley Image/Recipe:http://allrecipes.com/recipe/13920 8/feijoada-brazilian-black-bean-stew/
- 5. Chile: Pastel de Choclo Beef Filling: • 1 pound ground beef • 2 onions, chopped • 2 tsp olive oil • 2 garlic cloves, chopped • 1 tbsp beef bouillon powder • 1/2 tsp garlic salt • 1 1/2 tsp paprika • 1/2 tsp cumin • 1/2 tsp dried oregano Corn topping: • 40oz corn kernels (thawed, if frozen) • 1 (14.75 ounce) can creamed corn • 3/4 tsp dried basil • 3 tsp vegetable shortening • 1 1/2 tsp beef bouillon powder • 1/2 tsp fine grain sea salt • 2 tsp raisins, soaked in warm water • 2 large hardboiled eggs, cut into thin slices • 3 ounces black olives, sliced Image/Recipe:http://www.lafujimama.com/2013/ 06/pastel-de-choclo/
- 6. Colombia: Bandeja paisa • 4 cups red beans, or kidney beans • 1 tablespoon salt • 2 diced green plantains • 1 small carrot, grated or shredded • 1 pork trotter • 2 tablespoons oil • 2 tablespoons tomato paste Image/Recipe:http://www.colombia.com/gastronomia /asi-sabe-colombia/plato- fuerte/sdi140/16606/bandeja-paisa
- 7. Costa Rica: Gallo pinto • 2 tbsp canola oil • 1 medium onion, finely chopped • 2 garlic cloves, minced • 3 cups cooked white rice • 2 cups cooked black beans, drained and rinsed • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp ground ginger • 2-3 tbsp vegetarian Worcestershire sauce Image/Recipe:http://www.food.com/recipe/gallo- pinto-costa-rican-rice-and-beans-78747
- 8. Cuba: Ropa Vieja • 2 lbs chuck steak • 1 onion • 1 green, red and yellow bell pepper, sliced • 4 cloves garlic, minced • 2 tsp dried oregano • 2 tsp cumin • 2 tsp sweet paprika • 1 tsp smoked paprika • ⅛ tsp ground allspice • ⅛ tsp ground cloves • Salt and pepper • ½ cup dry white wine • 1 cup chicken broth • 16oz crushed tomatoes • 6oz tomato paste • 2 bay leaves • 1 large carrot • 1 large stalk celery • 1 cup olives • ½ cup red peppers • ¼ cup Lindsay Pimientos, drained • 2 tablespoons Lindsay Capers, rinsed and drained • ⅓ cup chopped parsley Image/Recipe:http://www.daringgourmet.com/20 16/06/27/best-ropa-vieja-the-national-dish-of- cuba/
- 9. Republica Dominicana: Sancocho • 7 cloves garlic • 3 medium carrots, chopped • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1 small Spanish onion, chopped • 1 habenero chile, chopped • 2 cup chopped fresh cilantro leaves • 1 gallon water • 3 chicken bouillon cubes • 1 tbsp ground cumin • Salt and pepper • 1 (3 to 4-pound) chicken, cut into 8 pieces • 1 small yucca, peeled and cut into 2-inch pieces • 1 green plantain, peeled and cut into 2-inch pieces • 5 all-purpose potatoes, halved • 2 ripe plantains, peeled and cut into 3-inch pieces • 4 ears corn, cut in 3 pieces Image/Recipe:http://www.foodnetwork.com/reci pes/colombian-chicken-stew-sancocho-recipe.html
- 10. Ecuador: Ceviche • 2 pounds, about 1 kilo, of cooked shrimp • 2 red onions sliced very thinly • 4 tomatoes sliced very thinly or diced • 1 bell pepper (red or green), diced - optional • The juice of 10-15 limes • The juice of 1 orange • ½ cup of ketchup or ½ cup of freshly blended tomato juice • 1 bunch of cilantro chopped very finely • Salt, pepper and oil (sunflower or light olive oil) Image/Recipe:http://laylita.com/recipes/2006/0 7/15/ceviche-camaron-shrimp-ceviche/
- 11. El Salvador: Pupusas • 1 teaspoon kosher salt • 2 cups masa harina (9 ounces by weight) • 1 ½ cups water • 12 ounces industrial mozzarella, grated (preferably Polly-O whole milk) • Vegetable oil, as needed Curtido: • 1 pound cabbage, finely shredded (green or red or both) • 2 ½ cups water • ½ of a medium onion, thinly sliced • ½ cup white vinegar • 2 tablespoons kosher salt • ½ to 1 teaspoon dried oregano, crumbled • Black pepper, to taste • Ground cumin, to taste Image/Recipe:http://cooking.nytimes.com/recipe s/1017183-cheese-pupusas
- 12. España: Paella • 25 threads saffron, crushed • 1 lb. boneless monkfish filets, • Salt and pepper • 1⁄2 cup extra-virgin olive oil • 8 langoustines • 10 oz. cuttlefish or small squid, cleaned and cut into 1" pieces • 1 tbsp. smoked paprika • 4 medium tomatoes, minced • 3 cloves garlic, minced • 1 green bell pepper, chopped • 1 small onion, minced • 7 cups fish broth • 2 1⁄2 cups short-grain rice, preferably Valencia or bomba • 1⁄2 lb. small clams, cleaned Image/Recipe:http://www.saveur.com/article/Re cipes/Fishermans-Paella-Paella-a-la-Marinera
- 13. Guatemala: Papian de pollo • 2 pounds roma romatoes • 1oz tomatillos • 1 red chile pepper • 1 pasilla chile pepper • 1 chile guaque • ½ oz pepitas • ½ oz sesame seeds • 2 lbs potatoes • 2 guisquiles • 1 lbs green beans • 1 tortilla • 1 French bread • 4 lbs chicken breast • ¼ bunch cilantro Image/Recipe:http://www.lemonadeinternational.org/eat-like-a- guatemalan-mirnas-recipe-for-traditional-pepian-de-pollo/
- 14. Honduras: Plato tipico Grilled Meat: • 450 g beef sirloin • 450 g pork sirloin • 4 chorizo sausages • 2 cloves garlic • 2 tbsp olive oil • 3 tbsp vinegar Stewed Beans • 2 cans kidney beans • 1 red onion • 3 bell peppers • 2 cloves garlic • 2 tbsp olive oil • 1 tsp oregano • ¼ salt • ¼ white pepper • 1 pinch cayenne pepper • ¼ tsp thyme • ¼ tsp paprika • 250 ml ketchup • 250 ml water • Chismol • Fried Plantain • Rice Image/Recipe: http://blog.ingredientmatcher.com/recipe- the-national-dish-of-honduras-plato-tipico/
- 15. Mexico: Mole • 1 chicken , cut into 6 pieces • Salt and pepper • ½ cup sesame seeds • 5 whole cloves • 1 cinnamon stick • ½ tsp anise seeds • ¼ tsp coriander seeds • 6 dried guajillo chile peppers • 4 dried ancho chile peppers • 6 tbsp canola oil • ¼ cup raisins • ¼ cup whole blanched almonds • ¼ cup hulled pumpkin seeds • 2 6-inch corn tortillas, torn into pieces • 1 2 .7-ounce disk Mexican chocolate, broken into pieces • Pinch of sugar Image: http://www.metricasocial.mx/?p=4766 Recipe: http://www.foodnetwork.com/recipes/food- network-kitchens/chicken-mole-recipe.html
- 16. Nicaragua: Gallo pinto For the beans • 1 (16-ounce) bag dried small red or black beans • Salt • 7 garlic cloves, peeled For the rice • ¼ cup vegetable oil, divided • 1 medium yellow onion, finely chopped (about 1 cup), divided • 1 ½ cups long-grain white rice • 3 cups water or low- sodium chicken broth • ½ green bell pepper, cored and seeded Image/Recipe:http://www.seriouseats.com/recipes/2012/ 05/gallopinto-nicaraguan-rice-and-beans-recipe.html
- 17. Panama: Sancocho • 1 roasting chicken, cut into pieces • 3 tsp salt • 1 tbsp cilantro, minced • 1 tsp dried oregano • 3 garlic cloves, minced • 2 tsp olive oil • 1 large onion, chopped into bite- sized pieces • 3 lbs yucca root, peeled and chopped • 4 cups chicken stock • Salt and pepper Image/Recipe:http://www.food.com/recipe/panamanian- sancocho-215671
- 18. Paraguay: Sopa Paraguaya • 1 tbsp butter • 1 tbsp corn or vegetable oil • 1 cup diced onion • ¼ cup diced red bell pepper • ¼ cup diced green bell pepper • 1 ½ cups cormeal • 1 cup milk • 2 tbsp sugar • ½ cup cottage cheese • 2 large eggs • Salt and pepper • 2 tsp baking powder • 1 ½ cups fresh or frozen corn kernels • 1 cup grated Monterey Jack or pepperjack cheese Image/Recipe:http://www.kingarthurflour.com/recipes/sopa- paraguaya-recipe
- 19. Peru: Locro • 10 medium sized potatoes, peeled and chopped into small and large pieces • 2 tablespoons oil • 1 white onion, diced • 2 garlic cloves, minced • 2 tsp cumin • 1 tsp achiote powder • 7 cups of water • 1 cup of milk or more • 1 cup grated or crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack) • 1 bunch of cilantro, leaves only, minced Image/Recipe:http://laylita.com/recipes/2008/01/08/locr o-de-papa-creamy-potato-soup-with-cheese/
- 20. Puerto Rico: Arroz con gandules • 2 cups white rice (short grain) • 1 can pigeon peas • 1 packet sazon goya • 4oz tomato sauce • 1 tsp chicken bouillon • 2 tbsp sofrito sauce • 2 cups water • 2 tbsp olive oil • 2 tsp adobo seasoning Image: http://www.cookitgirl.com/uncategorized/arroz- con-gandules-rice-with-green-pigeon-peas/ Recipe: http://www.food.com/recipe/arroz-con-gandules- rice-and-pigeon-peas-a-puerto-rican-fav-379283
- 21. Uruguay: Chivito • 1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks • Coarse salt • 4 sandwich rolls • 1/2 cup aioli • Four 1/8-inch-thick slices pancetta • 2 tbsp olive oil • 4 large eggs • 4 slices boiled ham (about 4 ounces) • 4oz queso blanco or Monterey Jack, sliced 1/4 inch thick • 4 Boston lettuce leaves • 2 tomatoes, sliced • 2 Roasted Peppers Image/Recipe:http://www.epicurious.com/recipes/food/v iews/chivito-354712
- 22. Venezuela: Pabellon Criollo • 7 tbsp extra-virgin olive oil • 2 carrots, chopped • 2 stalks celery, chopped • 2 onions, chopped • 1 (1 1/2 pound) flank steak • 1 bay leaf • 2 red bell peppers, chopped • 4 cloves garlic, chopped • 1 (28-ounce can) whole tomatoes • Salt and pepper • Cooked black beans • Cilantro leaves, for garnish • Served with rice Image/Recipe:http://www.foodnetwork.com/recipes/tyler -florence/pulled-beef-pabellon-criollo-recipe.html