Any great Puerto Rican Recipes?

Question

Are there any good websites or cookbooks that have recipes?

Answer 1

here my dear

Borinquen Jibarito Sandwich

2 servings 2 sandwiches 30 min 10 min prep
Change to: sandwiches US Metric
1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
oil (for deep frying)
1 tablespoon butter
2 teaspoons olive oil
1 cup thinly sliced onions
2 cloves garlic, smashed and minced
1/4 teaspoon cumin
1-2 pinch cayenne or dried chipotle powder, to taste
6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
salt & freshly ground black pepper, to taste
4 slices American cheese
1 tablespoon mayonnaise
romaine lettuce
thinly sliced tomatoes or roasted red peppers
1 teaspoon melted butter
1/4 teaspoon roasted minced garlic


(Also, you will need 2 heavy cutting boards - rectangular ones work better with the shape of the plantain).
Heat oil, then fry the peeled and sliced plantain for 1 minute.
Remove plantain from oil, place on a heavy cutting board (if wooden, wrap board in plastic first, which will assist in the spreading of the softened plantain), top with another cutting board, and flatten the plantain between them.
Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.
Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.
Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.
Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.
Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.
Repeat steps to make another sandwich.
Serve completed sandwiches with Arroz Con Gandules (Yellow Rice With Pigeon Peas).
Jibaritos can also made with other combinations of roast pork, white or dark chicken meat, vegetables or ham - don't be afraid to experiment.

ARROZ JUNTO
Rice and Beans casserole. In a caldero cook ½ pound of bacon until crispy. Remove the cooked bacon and chop into small pieces. In the bacon fat stir-fry ½ cup of sofrito for a couple of minutes or so. Add the cooked bacon. Add 1 can tomato sauce, 1can pinto beans, 1 can measure of raw rice, and 1 can beef or chicken broth. Stir well. Add enough water to cover rice 1½ inches above rice line. Let it boil on high until water evaporates. Cover and cook over low heat for about 35 minutes

Carne Guisada III
INGREDIENTS
1 (8 ounce) can canned tomato sauce
1/4 cup sofrito sauce
1 (.18 ounce) packet sazon seasoning
1 tablespoon adobo seasoning
1/2 teaspoon dried oregano
1/2 teaspoon salt to taste
2 pounds beef stew meat
2 cups peeled, cubed potatoes
1 cup water
DIRECTIONS
In a large pot, combine tomato sauce, sofrito sauce, sazon seasoning, adobo seasoning, oregano, and salt. Simmer over medium low heat for 5 minutes. Add meat, and cook until evenly browned. Stir in just enough water to cover meat. Cover, and simmer for about 1 hour. Add potatoes, and cook for about 30 minutes or until potatoes are tender

Habichuelas Guisadas(side dish)

INGREDIENTS
1 tablespoon olive oil
1/4 cup tomato sauce
2 tablespoons sofrito sauce
1 (.18 ounce) packet sazon seasoning
1/4 teaspoon black pepper
2 cups cooked pinto beans, drained
1 1/2 cups water
1/8 teaspoon salt to taste
DIRECTIONS
Heat oil in a saucepan over low heat. Add tomato sauce, sofrito, sazon, and pepper. Cook, stirring for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium, and cook for 15 minutes, or until sauce has thickened

and Green Bean 'N' Pea Salad
INGREDIENTS
1 (16 ounce) package frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt
DIRECTIONS
In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon

Answer 2

1

Answer 3

I'll give you two that I've never seen made in any other country. Pasteles, or one might say "Puerto Rican tamales", and alcapurrias (green banana fritters).

There are lots of different ways that people make pasteles. Everybody has their secret recipe. A little more yautía root, and half a plantain. Or maybe one person uses veggie oil instead of animal grease. Honestly, it's still pasteles, you can adjust however you like. I'll give you my recipe.

Ingredients:

Paste:

12 green bananas (not partially ripe)
3 pounds yautía root (malanga/taro)
1 cup oil (I use bacon grease)
1 half cup achiote seeds
2 table spoons salt

Filling:

5 pounds pork [or] chicken
1 hand full garbanzo beans
3 table spoons (pitted) green olives
1 table spoon salt
4 table spoons *sofrito

Other:

Banana leaf (as needed)
cooking thread or strong theads of palm leave (this is the traditional method)

Instructions: (Step 1):Peel bananas and roots. Grind both into paste. Heat grease or oil in a pan, turn off heat and add achiote, allow to sit for 10 to 15 minutes, then strain out seeds. Combine salt and oil to paste and mix thoroughly.

(Step 2): Cook meat and debone. Shred meat and refry with remaining (meat) ingredients.

(Step 3): Lay out one piece of banana leaf about 9 inches across. Scoop about one large searving spoon into the leaf and shape into a rectangular form leaving a dip or opening in the center. Place an appropriate amount of meat into the opening and cover with paste. Wrap carefully in banana leaf and tie it closed. Repeat process until all meat or paste is gone. (paste can be frozen and used later)

(Step 4): boil or steam pasteles 45 minutes or more


Alcapurria is a fried treat often enjoyed on family outtings and road trips as it is more easily prepared with commercial deep fryers. I will skip the instructions on the paste as it is identical to pasteles' paste (except in the case of alcapurrias de yúca).

place one searving spoon of paste filled with [cooked] *picadillo (seasoned ground beef). Place in fryer with temperature on low to medium. Wait until paste has turned dark and remove.




*Recipes may vary

Answer 4

I have used this websites before and they are very helpful, you can even order puertorican "food" from elcolmadito.com (it's kind of expensive though). But the key to a delicious puertorican dish is SOFRITO. Try to make your own or have someone ship one to you. Bon apetite!
http://www.topuertorico.org/cocina/
http://www.elboricua.com/recipes.html
http://www.elcolmadito.com/USRecipesenglish.asp

Answer 5

BEANS AND RICE
1 CH-- ONION
1# GR--SAUSAGE
1 CH GREEN BELL PEPPER
1 1CH JALIPINIO PEPPER
1 TBS GARLIC POWDER
I CAN TOMATO SAUCE
1 SM BAG PINTO BEANS
SALT AND PEPPER TO TASTE

COOK FIRST 4 INGREDIANTS TILL JUST DONE AND SET ASIDE--------WASH PINTO BEANS --- PUT IN LARGER POT , COVER & COOK TILL TENDER ---- ADD ALL OTHER INGREDIANTS TO BEANS & COOK TILL BEANS ARE WELL DONE ---SERVE OVER WHITE RICE ---

Answer 6

daisy cooks.com great pr recipes

Answer 7

sooooooooo amny recipes for you
Puero Rican


Arroz Con Jueyes from Recipes From La Isla - Rosado Pollo En Melao De Tamarindo from Ingredients from MasterCook II
Arroz Con Maiz from Recipes From La Isla - Rosado Pollo En Salsa De Naranja Y Rum from Recipes From La Isla - Rosado
Arroz Con Pollo (Puerto Rico) from unknown Pollo Limonada from Recipes From La Isla - Rosado
Arroz Con Puerco from Puerto Rican Cooking Puerto Rican Black Bean Soup from bean banquet
Asopao De Gandules from Puerto Rican Cooking Puerto Rican Chicken Soup from island cooking
Asopao De Pollo from Recipes From La Isla - Rosado Puerto Rican Lasagne from Recipes From La Isla - Rosado
Bevenjena Con Queso De Cabra Y Jamon Serrano from Recipes From La Isla - Rosado Rum Fudge from The Complete Caribbean Cookbook
Black Bean Soup With Madeira And Lime from Versatile Grain and Elegant Bean Salmon Criollo from Recipes From La Isla - Rosado
Carne Guisada (Puerto Rican Style) from Puerto Rican Cooking Salsa Islena Picante from Recipes From La Isla - Rosado
Chicharrones De Pollo (Chicken Cracklin's) (Puerto Rico) from Puerto Rican Cookbook Sopa De Ajo from Recipes From La Isla - Rosado
Chuletas Neo-Boricua from Recipes From La Isla - Rosado Sopa De Calabaza from Recipes From La Isla - Rosado
Frijoles Con Cilantro from West Indies Cookbook Sopa De Habichuelas Blancas from Recipes From La Isla - Rosado
Habichuelas Blancas Con Calibaza Y Menta from Recipes From La Isla - Rosado Tino Pollo Picante from Recipes From La Isla - Rosado
Habichuelas Rojas Guisadas En Vino Tinto from Recipes From La Isla - Rosado Tortilla De Arroz from Puerto Rican Cooking
Habichuelas Rositas from Recipes From La Isla - Rosado Tortilla De Chorizo from Puerto Rican Cooking
Honey Rum Mousse (Puerto Rico) from Puerto Rican Cooking Tortilla De Papas from Puerto Rican Cooking
Jueyes Tortillas from Recipes From La Isla - Rosado White Beans With Calabaza And Aji (Puerto Rico) from Versatile Grain and Elegant Bean
Matrimony from West Indies Cookbook Yellow Rice (Puerto Rico) from unknown


at this site
http://recipes.wuzzle.org/index.php/78