Puerto Rican Cuisine

Puerto Rican RecipesPuerto Rican Fried Meat Pies (Empanadas)IngredientsDough:3 cups all purpose flour1 teaspoon salt½ teaspoon baking powder½ teaspoon baking soda¼ cups vegetable oil1 cup warm waterFilling:1 pound browned ground beef or cooked shredded chicken½ medium onion, diced½ green bell pepper, diced3 garlic cloves, crushed1/8 cups chopped fresh cilantro1/8 cups sliced green olivesSalt and pepper to taste1 tablespoon tomato paste1 packaged Goya Sazon with annatoFor cooking:1 cup vegetable oil for fryingMethodDough: Combine all the dry ingredients in electric mixer, add all the wet ingredients. Mix for about 3 minutes until well combined. Dough will form.Take it out and knead for about 3 minutes, let sit wrapped in plastic-wrap for another 15 minutes.Divide into 12 pieces and then roll into 4 inch circles.Filling: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoon of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.Cooking: Pre-heat the oil in a frying pan at about a medium temperature. Place about 2 tablespoon of the filling in the dough and seal the edges with a fork.Fry for about 5 minutes on each side, then place on dish lined with paper-towels.Arroz Con GandulesIngredients2 ½ cups long grain white rice5 cups water3 tablespoons olive oil4 tablespoons sofrito (jarred or make your own by dicing onion, bell pepper (any kind), garlic, cilantro and tomato)¼ cup chopped bacon¼ cup chopped ham or sausage2 tablespoons Spanish olives1 can green or dry pigeon peas, drained1 envelope sazon with annato½ teaspoon ground oregano½ teaspoon ground cumin2 bay leaves½ teaspoon tomato pasteSalt and black pepper to tasteMethodStart by heating the oil in a pot at high heat, and when the oil is hot, add the bacon. When the bacon is cooked but not crisp, add the ham/sausage. Once that has browned, add the Sofrito. This must stir fry all together for about 1 minute.After that has been done add the water, then the peas, the olives, the tomato paste, and all the spices, including the envelope of sazon.At this point, add salt and pepper to taste. Bring this up to a boil then stir in rice.Once it has begun to boil again, lower heat and stir 1 more time, then cover.Let this cook for about 30 - 40 minutes on a low heat setting, stirring occasionally (every 10 minutes) until the rice is tender. Serve.Puerto Rican Rum CakeIngredients½ cup chopped pecans1 packet yellow cake mix1 packet instant vanilla pudding4 eggs½ cup cold water½ cup vegetable oil½ cup Gold Puerto Rican RumFor Glaze:¼ pound butter¼ cup water¾ cup granulated sugar½ cup Gold Puerto Rican RumMethodPreheat oven to 325oF. Grease and flour 10-inch tube pan. Sprinkle pecans over bottom of pan.Mix all cake ingredients together.Pour batter over pecans in pan. Bake for one hour. Set on rack to cool.Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top.For Glaze:Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Stir in Rum.Avocado Shrimp BoatIngredients2 large ripe avocadosLemon juice2 medium tomatoes1 teaspoon sugar½ teaspoon saltPepper to taste1/8 teaspoon ground turmeric1 teaspoon chopped parsley2 green onions, minced1 sprig of fresh mint, chopped fine½ teaspoon cider vinegar½ teaspoon waterDash of cayenne pepper2 tablespoon French dressing1 cup cooked shrimpsWatercressMethodHalve the avocados and remove seeds. Scoop out pulp and dice.Put shell with lemon juice and set aside. Peel and chop tomatoes.Mix all remaining ingredients except shrimp and watercress. Pour over tomato and avocado pieces, mix carefully.Fold in shrimp. Pile mixture in avocado shells, top with watercress, sprigs and chill. Makes 4 servings.Puerto Rican FlanIngredients1 cup sugar (to caramelize pan)8 eggs2 (14 ounces) cans condensed milk, undiluted3 ½ cups water¼ teaspoon salt1 teaspoon vanilla extractMethodPreheat oven to 350oF. Caramelize a pan by melting 1 cup of sugar slowly, melt to a light gold and swirl so that the sides are coated. Set on wire rack.In large bowl, mix ingredients and strain. Pour strained mixture into caramelized pan.Set pan in a large shallow baking pan containing 1 inch of hot water. Bake for 1 hour, or until set and golden. (Check center with toothpick, must come up clean.)Remove pan from water bath. Allow to cool on wire rack. Cover, and set in refrigerator. When ready to serve, turn Flan onto a platter.low carb recipeFeel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

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