Anyone know some Puerto Rican recipes?

Question

My b/f is Puerto Rican and Id love to make something for him or dinner one night from there, but with simple ingredents.

Answer 1

Pasteles
(pa-ste-les)


Filling:

A-2 pounds lean pork meat, without bone
6 tablespoons jugo de naranja agria (sour orange juice)

B-Crush and mix in a mortar:
4 sweet chili peppers, seeded
4 fresh culantro leaves
2 large cloves garlic, peeled
2 tablespoons whole dried oregano
1 tablespoon salt

C-Cube finely:
1 pound lean cured ham
1 green pepper, seeded
1 onion peeled

D-1 1/2 cups seeded raisins

E-1 can (1 pound) garbanzos (Chick-peas), liquid included
1 cup water

F-24 olives, stuffed with pimientos, finely chopped
1 1/2 tablespoons capers
6 tablespoons Achiote Coloring (cook anais seed in 1 cup vegetable oil)

Wash and dry pork meat rapidly and cut into very small cubes. Mix meat cubes with the sour orange juice.

Add ingredients included in B to meat.

Add ingredients included in C and the seeded raisins. Mix together well.

In a saucepan, bring to boil ingredients included in E. Drain the liquid over the meat mixture. Remove skins from chick-peas and add chick-peas to the meat mixture.

Add olives and capers.

Add ingredients included in F, mix well, cover, and set in regrigerator until the masa is ready.
Masa (Paste)

A-4 pounds white yautia, peeled
4 pounds yellow yautia, peeled
15 green bananas, peeled and rinsed in salted water
2 cups lukewarm milk

B-1 1/4 cups (10 ounces) Achiote Coloring
2 1/2 tablespoons salt

Wash, drain and grate the yautias and bananas. Crush gradually in a mortar yautias and bananas. Mix in a bowl with lukewarm milk to make a smooth paste. (If using an electric blender, crush gradually yautias and bananas with lukewarm milk. Set in a bowl.)

Add the Achiote Coloring and salt, mix well, cover, and set aside to make the pasteles.
To Shape and Cook the Pasteles

Use 20 bundles of plaintain leaves. They should be long and wide.

With a knife, remove the central ridge to give greater flexibility to the leaves. Divide leaves into pieces, about 12 inches square. Wash and cleen leaves with a damp cloth.

Place 3 tablespoons of the masa on a leaf and spread it out so thinly, that it is almost transparent.

Place 3 tablespoons of the filling in the center of the masa.

Fold the leaf one half over the other to make a top and bottom layer of plaintain leaf and enclose the contents in it. Fold it over once more.

Fold the right and left ends of the leaf toward the center.

Wrap in a second leaf placed on the diagonal.

Tie the pasteles together, in pairs, with a string, placing folded edges facing each other.

In a large vessel, bring to a boil 5 quarts water with 3 1/2 tablespoons salt. Add 12 pasteles and boil, covered, for 1 hour. Halfway, turn over pasteles. When cooking period is finished, remove pasteles from the water at once. Repeat process with rest of pasteles
Note: Parchment cooking paper may be used in place of plaintain leaves.

Answer 2

You can "cheat" a little at making empanadas.. Basically, dough stuffed with meat/cheese etc.. I like to use pillsbury grands biscuits for my dough instead of making the dough from scratch.. You can make a shredded chicken (rotisserie already cooked) just find a sauce that's puerto rican and make that.. roll the bisquits into larger circles put 1 tablespoon of filling into the dough circles, seal with a fork and egg wash bake until golden or fry... Rice and beans is very good.. The GOYA ones will help with the prep.. You can always add cooked chicken. Good luck

Answer 3

One of my good friends in high school was Puerto Rican, and a project we worked on in social studies had us cooking up some stuff. If we could handle it in a small town highschool in the midwest, you should have no problem, lol. Of course, each of us was only making one dish each... Check the mexican aisle in Wal-Mart for the adobo.

1 chicken, split
goya adobo seasoning, with pepper
Season-All salt

1. Put chicken in a large baking dish.Use a knife and stab the chicken on both sides about 50 times piercing the skin.
2. Sprinkle Adobo all over both sides very heavily.
3. Take Season-All and sprinkle medium amount on both sides.
4. Rub gently into skin then lay skin side up and sprinkle a little more Adobo all over top.
5. Cover with plastic wrap and leave over night in refrigerator.
6. COOKING METHOD.
7. Cover chicken and bake at 325 for 1 1/2 hrs or until nearly done.
8. Uncover and brown top as desired.
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Green Rice

6 large tomatillos (about 3/4 lb)
2 tablespoons water
1/3 cup minced fresh cilantro
4 teaspoons minced seeded jalapeno peppers
1/2 teaspoon salt
1 clove garlic, minced
1 1/4 cups uncooked long grain rice

1. Discard husks and stems from the tomatillos.
2. Cook the tomatillos in boiling water in a medium saucepan for 4 minutes or until soft; drain.
3. Combine the tomatillos and 2 teaspoons water in a blender and process until smooth.
4. Pour the tomatillo mixture into a 4 cup glass measure, and add enough water to mixture to measure 2& 1/2 cups.
5. Combine the tomatillo mixture, cilantro, jalapeno, salt and garlic in a saucepan, and bring to a boil.
6. Add rice; cover mixture, reduce heat, and simmer 20 minutes or until liquid is absorbed.
7. Remove from heat, and fluff with fork.
===============

Flan

1 cup sugar
6 large eggs
1 (14 ounce) can condensed milk
1 (12 ounce) can evaporated milk
1 teaspoon vanilla extract
1 ounce cream cheese

1. Preheat Oven to 350 degrees.
2. Select 2 oven safe containers, one that can easily fit inside the other.
3. The large one will be used for a water bath and the smaller one will actually house the flan.
4. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
5. In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
6. While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then Set Aside.
7. In a blender add the remaining ingredients and blend until smooth.
8. Open up the oven where you have placed the waterbath and then place the small pan with the caramel inside the large water bath pan.
9. Pour the custard into the pan being careful not to splash it.
10. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
11. Remove from oven and allow to cool on rack.
12. You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.

Answer 4

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

Just Google the words "Puerto Rican recipes" and it gives you a list of websites with recipes.

Answer 5

Here are some recipes.