Puerto rican Food....?

Question

I have to say that Puerto Rican people can COOOOOK! Anyone want to share some good recipes. Meat recipes preferred but any will do. Let me know what spices and seasonings, marinades, how long to cook....etc. Thanks guys!!

Answer 1

Thank you , Thank you at least some one has good tast in food . I am of mixed culture but my Puerto Rican side from sisters to aunts to mom grndma cusin and friend have all gotten together to cook and we all turn out some dellllllllllicious foods but we don't ever tell how we make our dishes all Queens in our kitchens and the taste is what is handed down not the recipes. Sorry.

Answer 2

Puerto Rican turkey

Ingredients
1 12 Lb. turkey
Adobo
½ tsp. of pepper
3-4 cloves of garlic “a pilonazo (crushed in a pilón)
1 tsp. of oregano (Leaf)
vegetable oil

* Rule of Thumb- For every pound of Turkey, use 1 teaspoon of Adobo
* You can substitute Chicken for Turkey for this recipe. See my instructions below.
*Do not stuff the turkey until you are ready to cook it.


Directions
The Day Before Cooking:

Sprinkle your turkey with Adobo, inside and out and all around.

Mix together the crushed garlic, pepper, and oregano and rub a dub dub, all over the turkey, so it will acquire a really good taste. Place the turkey in the refrigerator until cooking. DO NOT stuff the turkey yet.

The day you are going to cook the turkey:

Start by turning the oven on to 325º.

Stuff the turkey (not the mouth) with my “Basic Turkey Stuffing” recipe.

Place the turkey on a foil lined baking dish.

Coat the turkey with vegetable oil or if you prefer, it can be butter.

Cover the whole turkey with aluminum foil and put it in the heated oven.

Cook the turkey as follows:

If your turkey is 4 to 6 pounds, cook for about 3 to 3 ¾ hours.

If your turkey is 6 to 8 pounds, cook for about 3 ¾ to 4 ½ hours.

If your turkey is 8 to 12 pounds, cook for about 4 to 5 hours.

http://www.elboricua.com/Pavochon.html

Answer 3

Puerto rican chicken

1 package of chicken(I like thighs)
Adobo,sazone,garlic powder, and a little salt. Sorry, I don't measure..I season to taste. Season your chicken, and bake or deepfry. This goes good with yellow rice and gandules(pigeon peas)

easy recipe for rice.

tomatoe sauce
oil
sofrito(the frozen kind, but jar will do.)
adobo
sazon
rice.
pigeon peas

in big pot, put 3 tablespoons of oil and half a can of tomatoe sauce. Bring to boil and add sofrito, a few tablespoons will do.. cook for a few minuted. then add adobo and sazone.cook for another minute. Then water and rice according to the directions.Add the pigeon peas and cover until rice is done. Enjoy!.You can also add cut up vienna sausages if you'd like.

Answer 4

Arroz con Gandules.

You make Yellow Rice and Look For Puerto Rican Beans at the market and there you go its the best. I like to add chuleta a.k.a. pork chops. Enjoy!

Answer 5

Pastelles

INGREDIENTS:
Ingredients for pastelles:

2 cups cornmeal
1 oz butter
2 tablespoon cooking oil
1 teaspoon salt
2 teaspoon granulated sugar
4 cups boiling water
Ingredients for beef fillings:

2 lb lean meat, finely cut or minced
6 red and green cooking peppers cut into small pieces
1 clove garlic
2 teaspoon Worcestershire sauce
tomato ketchup to your taste
1 lb capers
2 lb. raisins plus 2 tablespoon for chopping
3 onions chopped finely
Spanish thyme
French thyme
basil
8 olives
banana leaves/aluminum foil
Ingredients for vegetarian fillings:

1.5 - 2 lbs lentils
1 cup breadcrumbs
2 tablespoon raisins
12 olives
2 carrots
3 pimentos
1 sprig celery
METHOD / DIRECTIONS:
Put cornmeal into mixing bowl, add chopped butter, oil and seasonings. Pour in boiling water, and quickly blend using a round-edged knife. (test between fingers; when pressed together, it must be smooth not sticky.)

Heat oil, add garlic. When pale brown, remove garlic. Add meat and saute until light brown. .Add chopped onions, tomato ketchup and Worcestershire sauce. Simmer on low heat for about five minutes. Add herbs, chopped olives, capers, raisins, cooking peppers and simmer on low heat, until meat is tender and flavour is developed. Stock may be used at this stage and cooking continued at low heat. Filling should be tender and moist. Prepare banana leaves. Wilt in boiling water, or over a flame. Wipe leaves dry and cut in squares. Rub the leaves/foil with oil. Make sure leaves are well oiled before putting on corn. Spread a small ball of corn on the leaf. Pat down. Place a square of wet muslin over the corn mixture and roll out thinly, using a rolling pin or pastelle press. Put about a tablespoon of meat filling in the center adding some raisins, a bit of olives and capers. Fold half of leaf over, bringing with it the flattered corn mixture. Fold over the other half to cover. Now fold leaf to make a parcel. Place into another leaf of opposite grain or if using foil, omit the second leaf covering. Tightly fold over the ends, if foil is used. If leaves are used, tie and put into boiling water, with a little salt and sugar to taste. Cook for one and a half hours. Drain immediately and place pastelles on a flat surface. When pastelles are cold, they remain in whatever shape they were put.