Hispanic Thanksgiving Meal??

Question

This question goes out to the Hispanic/Latin community! I want to make a Hispanic/Latin Thanksgiving meal. What side dishes do you make and how do you make your turkey and stuffing???

Answer 1

The turkey is seasoned well with a garlic/vinegar mix or with sazon or adobo seasoning. Side dish can include traditional potato salad (similar to american). Also, Arroz con Candules.
Everything is very flavorful without being spicy-hot as is typically assumed of hispanic foods. Stuffing can be made with cornbread but adding sliced sausage like Chorizo and sage seasoning which will give the stuffing a great flavor.

Answer 2

Rice with gandules
Instead of mashed we make potatoe salad.
In addition, or in place of the turkey we have roast pork or a ham
tossed salad
sweet plantains
usually a pasta dish
candied yams
Its basically the same on Christmas too.

Answer 3

We use to have the usual mashed potatoe with salad and of course turkey, but this year we are making a true hispanic dinner. Mole with rice and beans on the side YUMMMM!

Answer 4

I don't know - but it would be interesting to find out; hopefully somebody will give you an answer if there is in fact a difference; I plan to put your question on my watch list to see what you get.

Answer 5

chicken rice bean dressing

Answer 6

we do the traditional American trimmings, but then we also do black beans and rice, platanos, and flan....it's a mix of both cultures.

Answer 7

lots of seasoning

Answer 8

put enchiladas jk is almost the same

Answer 9

Mexican-Style Ground Beef and Noodle Casserole
INGREDIENTS: *1 lb. ground beef *1 C. salsa *1/2 C. water
*1 green bell pepper, chopped *1 bunch green onions, chopped
*1 (8 ounce) package wide egg noodles *1/2 C. sour cream
*1/2 C. shredded Cheddar cheese *1 tomato, chopped
PREPARATION: In a large nonstick skillet, cook and stir ground beef until browned. Drain off excess fat. Stir in salsa and water. Simmer for 10 minutes.
Meanwhile, cook pasta in boiling water until al dente. Drain.
Stir in green pepper and onions, and continue simmering until veggies are crisp/tender. Stir in noodles and sour cream. Sprinkle grated cheese on top, and cover pan until the cheese melts.
Sprinkle chopped tomatoes on the top, and serve.
Serves 4.

Chicken and Green Chile Casserole
INGREDIENTS: *1 can cream of chicken or cream of mushroom soup *1 soup can of milk *1 medium onion, chopped *1 (4-ounce) can diced green chiles *1 t. salt *1/2 t. pepper *12 corn tortillas, torn into pieces *2 C. cooked chopped chicken *2 C. grated cheddar cheese
PREPARATION:
Preheat oven to 375°F. Lightly spray a 2-quart baking dish with vegetable oil. Heat soup, milk, onion, chiles, salt and pepper in saucepan until hot and bubbly. Add corn tortillas and stir until all tortillas are well coated.

Place half the mixture in prepared baking dish and cover with half the cheese. Repeat layers. May be frozen at this point (defrost before baking and bake an extra 5-10 minutes). Bake 20 minutes. Dish may also be baked, cooled, wrapped well and frozen. To reheat, defrost and then reheat, covered, in 350°F. oven 15-20 minutes or until bubbly.

Chipotle Pot Roast
INGREDIENTS: *3 to 6 chipotle chilies, stemmed and dried *3 large garlic cloves *5 medium tomatillos husked *1/2 t. salt *1/4 t. sugar *3 lb. boneless pot roast *1 T. vegetable oil
PREPARATION:
To make the Chipotle Sauce:
Roast the chipotle chilies in a dry pan for about 30 seconds. Cover with hot water and let sit for 30 minutes. Roast the garlic cloves under the broiler until they start to color. Then roast the tomatillos under the broiler on a baking sheet about 5 minutes on one side then the other side until blackened.
Add the garlic cloves, tomatillos, salt and sugar in a blender and process to a fine puree. Add 3 to 4 T. water to give the sauce a medium consistency.
Put the roast in a shallow pan and cover with the salsa. Cover and refrigerate for several hours. Scrape the salsa from the roast and pat dry. Reserve sauce. Saute roast in a 5 qt. pan until brown on both sides. Add 1 C. of water to the pan and add the reserved sauce. Cover tightly and bake at 325°F. for 2 hours.
Sprinkle the roast with cilantro and serve.

Quick-fried Shrimp with Sweet Toasty Garlic
INGREDIENTS: *3/4 C. peeled whole garlic cloves (about 2 large heads) *1 C. good-quality oil, preferably extra-virgin olive oil *salt
*3 limes *2 canned chipotle chiles in adobo sauce, seeded and cut into thin strips *2 pounds (about 48) medium-large shrimp, peeled *3 T. chopped fresh cilantro (optional)
PREPARATION:
-Chop garlic with a sharp knife into 1/8-inch bits, or drop the cloves through the feed tube of a running food processor and process until the pieces are roughly 1/8 inch. You should have about 1/2 cup chopped garlic.
-Scoop into a 1-quart sauce-pan, add oil (you need it all for even cooking) and 1/2 teaspoon salt, and set over medium-low heat. Stir occasionally as mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust heat to the lowest possible setting to keep the mixture at that gentle simmer (bubbles will rise in the pot like mineral water). Cook, stirring occasionally, until garlic is soft and pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
-Squeeze the juice of 1 of the limes into the pan; simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in chiles. Add a little more salt if necessary. Keep the pan over low heat so that the garlic will be warm when the shrimp are ready. Cut remaining 2 limes into wedges, scoop into a serving bowl and set on the table.
-Devein shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal track. Set a 12 inch nonstick skillet over medium-high heat; spoon in 1 1/2 tablespoons of the flavored oil (but not the garlic) from the saucepan. Add half of the shrimp, sprinkle generously with salt, then stir gently and continuously until the shrimp are just cooked through, 3 or 4 minutes. Stir in cilantro. Scoop shrimp onto a deep serving platter. Repeat with the remaining shrimp and another 11/2 tablespoons of the garlicky oil.
-When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the pan, and scatter them over the shrimp. Serve warm or at room temperature with lime wedges.
Yield: 6 generous servings.
Note: You may have as much as 1/3 cup of the oil left over, for which you'll be grateful -- it's wonderful for sauteing practically anything. Refrigerate up to 2 weeks.

DESSERT: Crepes with Caramel Sauce and Toasted Pecans
INGREDIENTS:
Crepes: *2 1/2 cups whole milk *5 large eggs *1 cup all purpose flour *6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly *2 tablespoons sugar *3/4 teaspoon salt *Additional melted butter (for frying)

Sauce: *3 cups cajeta *3/4 cup whole milk *3 tablespoons unsalted butter *3 tablespoons Cognac or brandy
*2 cups pecans, toasted, chopped

PREPARATION: For crepes:
Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.

For sauce: Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.

Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)

Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve. Makes 12 servings.

Mexican Chocolate Cake
INGREDIENTS: *2 cups granulated sugar *2 cups all-purpose flour *1 teaspoon baking soda *1 teaspoon cinnamon *1 cup water *1/2 cup (1 stick) margarine *1/2 cup vegetable oil *4 tablespoons cocoa powder *1/2 cup buttermilk *2 eggs, slightly beaten *1 teaspoon vanilla extract
PREPARATION: Sift together the sugar, flour, salt, baking soda and cinnamon. Set aside.
-In a saucepan, place water, margarine, oil and cocoa powder. -Bring to a boil and pour over dry ingredients. Mix well.
-Combine buttermilk, eggs, and vanilla extract. Add to the chocolate batter. Mix well. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees F for 20 minutes.
-Start frosting 5 minutes before cake is done.

Chocolate Fudge Frosting: *1/2 cup (1 stick) butter *4 tablespoons cocoa powder *6 tablespoons milk *1 (16 ounce) box confectioners' sugar *1 teaspoon vanilla extract *1 cup chopped pecans
Directions: Place butter, cocoa powder and milk in a saucepan and bring to a boil. Be careful not to burn. Add confectioners' sugar, vanilla and pecans. Mix well.
Poke holes in hot cake as soon as it comes out of the oven. Spread frosting on hot cake and serve from pan.
The frosting recipe can be made into delicious fudge by reducing milk to 4 tablespoons.
HAVE WONDERFUL HOLIDAYS! BYE.