Ideas for a Puerto Rican birthday dinner?

Question

I am trying to expose my boyfriend to my Puerto Rican culture by making him dinner on his birthday.

The problem is he thinks Puerto Rican food is like Mexican food [it's totally not] but he doesnt believe me and keeps asking me to make him enchiladas and tortillas

What can I make for him that won't scare the crap out of him while eating?

So far, I have Sancocho [stew with beef, corn and potatos], habichuelas [beans], and tostones [green banana "chips"]

My mom refuses to give me her rice recipe until i get married so anybody have a good Puerto Rican rice recipe?

i love mondongo pero i dont think he wants to eat tripas! i love my gringo bf!

Answer 1

I was in the same boat a few months ago when my BF and I moved in together. He is white and I'm Puerto Rican and he figured all Spanish food was the same lol. I have made him Rice and pastelon & now he is hooked and totally impressed by the way! Here is a recipe for rice and for empandas (the perfect hand held snack! Enjoy ;-)

Don't forget to check out the links below too...these sites are awesome!


Arroz Con Gandules

Ingredients

1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water

Directions
Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.

Thoroughly wash rice and add to the other ingredients.

Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).

Boil on medium high until all the water is absorbed.

Reduce heat to low and cover the pot with aluminum foil* and lid.

Cook for 35-40 minutes, depending on your stove.

Serve with pasteles or tostones.

If you don't like olives or capers then don't add them...I don't and it still tastes great!

Tips
If you use onion soup, it will give your rice a better flavor and there is no need to use salt.

Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.

Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
(Another one of my secrets).


Pastelillos de Carne
Picadillo recipe


1/2 lb. ground beef
1 tbsp. olive oil
2 tbsp. sofrito
1 packet Sazón with Coriander and Annatto
1/4 cup tomato sauce
1 tsp. minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 tsp. black pepper
1/2 tsp. oregano
6 large stuffed olives, diced
1 pkg Goya Discos (frozen turnover dough) Yellow or White
oil for frying 1

In a skillet, heat oil on medium.
Stir in beef and cook until browned.
Stir in remaining ingredients, except discos and frying oil. Lower heat and simmer for 15 minutes or until mixture thickens.

Spoon about 1 tbsp. meat mixture into middle, fold over; moisten edges and seal with a fork.

Heat 2½ inches of oil in a deep saucepan on medium. Cook empanadas in batches, turning to brown on both sides. Drain on paper towels.

Goya Brand "discos" are frozen turnover dough circles ready to use in making pastelillos or empanadas de carne. They come in white or yellow dough. They are relatively inexpensive. Other brands are now popping up.The discos come in two sizes and in packages of 10 or so circles which you just have to stuff and seal. Handle these after being at room temperature for at least 20 minutes so they are soft. Or cut open one side of the package and put in the microwave on defrost for 10 - 20 seconds. You don't want to defrost them too long because they will stick together. Defrost them for 10 seconds at a time until you can separate the circles. Then let them sit at room temperature for 10 minutes or so and they are ready to handle.

Pastelillos or Empanadas, are as much fun to make as they are to eat. Flaky pastry, packed with your favorite filling, from meat to cheese to fruit paste. Enjoy as an appetizer, main dishes or even dessert.

I use the frozen white ones but here is a recipe on how to make them at home;

3 1/3 cups all purpose flour
1 tablespoon salt
1 teaspoon baking powder
3 1/2 tablespoon shortening, chilled
1 egg - well beaten
3/4 cup cold water
oil for frying


These may be stuffed with shredded cheese, guava paste, or carne guisada (ground beef - seasoned)


Procedure:
Mix flour, salt, and baking powder. Cut shortening into the flour mixture. Using a blender mix egg and water well. Add liquid mixture to flour and mix well using a fork. Divide the dough into 10 pieces.

Work each piece at a time with a rolling pin until it is the size of a small plate. Add about a tablespoon of stuffing in the middle, fold in half. Secure edges by pressing with a fork. Make sure to use plenty of oil to fry them in so that they expand.

Place on paper towels to absorb extra oil. Serve hot. Makes 10 pastelillos.

Good Luck and Enjoy! ;-)

You can message me if you need anything... I love cooking new things for my gringo BF! lol

Answer 2

I'm usually the last person to just offer up a link, but I hit a goldmine of Puerto Rican recipes I think you should check out.

Answer 3

try papas rellenas, anything fried... CHICHARRON/masas de puerco.. yuuuummm.. sopa de mondongo... you do that there, right? something like tripe... cola champagne and some kind of like... anything with rice and beans - don't forget the maduros

OH and yuca con mojito

and my favourite puerto rican dish - a nice big slice of residente calle 13. yummmmmmmm

Answer 4

1 i think you will like this site this lady is fun! hope it works for you
2 rican recipies
3 rice
have fun im sure he will love it all just make what you love and know how to make best and he will love it too good luck

Answer 5

i don't have a rice recipe, but my friend bought a roasted pig for one of her parties. the kind that's sprawled out with an apple in it's mouth. i think they even ate the tounge.

Answer 6

Arroz con gandules, tostones, pastillios, papa rellenas..or if he likes fish do some bacalaitos yummy!