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Recipes from Latin America and Spain
ASU at Hispanic Heritage Month
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/empanadas-argentinas/11575
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/
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/139208/feijoada-brazilian-black-bean-stew/
Chile: Pastel de ChocloBeef 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
oreganoCorn 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/
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
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
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/2016/06/27/best-ropa-vieja-the-national-dish-of-cuba/
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/recipes/colombian-chicken-stew-sancocho-recipe.html
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/2006/07/15/ceviche-camaron-shrimp-ceviche/
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/recipes/1017183-cheese-pupusas
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/Recipes/Fishermans-Paella-Paella-a-la-Marinera
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/
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 vinegarStewed 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/
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=4766Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-mole-recipe.html
Nicaragua: Gallo pinto
For the beans• 1 (16-ounce) bag
dried small red or black beans
• Salt• 7 garlic cloves,
peeledFor 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
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
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
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/locro-de-papa-creamy-potato-soup-with-cheese/
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
seasoningImage: 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
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/views/chivito-354712
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