Cozumel Shells Food
COZUMEL SHELLS
This recipe combines spices and flavors from the Mexican roasted pork dish, Cochinita Pibil, with Italian stuffed shells. Seasoned pork, cilantro, and queso fresco give the stuffed shells a Latin-American flair that deliciously mixes things up.
Provided by Bryan Tario
Categories Trusted Brands: Recipes and Tips Barilla
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
- Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
- Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
- Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 476.5 calories, Carbohydrate 45.9 g, Cholesterol 67.3 mg, Fat 21 g, Fiber 4.1 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 751 mg, Sugar 1.4 g
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- Cozumel Harvest Mouse. The Reithrodontomys spectabilis is a rodent species belonging to the Cricetidae family. It is a nocturnal and semiarboreal animal that prefers to inhabit the dense secondary forests and forest edges of the Cozumel Island.
- Splendid Toadfish. The Sanopus splendidus is a marine endemic species found on the Cozumel Island. It is a toadfish species that is found below the coral outcroppings.
- Cozumel Island Raccoon. The Procyon pygmaeus is an endemic species living in Cozumel Island. It is a critically endangered species. These animals are smaller in size than the common raccoon and has a broad black band at the throat and a golden yellow tail.
- Cozumel Wren. The Troglodytes (aedon) beani is subspecies of house wren found only in the Cozumel Island. It continues to have stable populations on the island and hence is considered to be a Least Concern species.
- Cozumel Emerald. The Chlorostilbon forficatus or Cozumel Emerald is a hummingbird species belonging to the Trochilidae family. It inhabits dry forests, moist lowland forests, and moist shrubland (both tropical and subtropical in all three cases).
- Cozumel Vireo. A near-threatened species, the Vireo bairdi belongs to the Vireonidae family. It is found in the tropical and subtropical dry forests and also in heavily degraded former forests.
- Cozumel Fox. The Cozumel fox is a species of fox that is yet to be scientifically described due to lack of data. The fox has been living on Cozumel Island isolated from other closely related species for at least 5000 years and hence believed to be a separate species.
- Cozumel Thrasher. The Toxostoma guttatum belongs to the mockingbird family and is found only in Cozumel. It is an extremely rare bird and has been designated as Critically Endangered.
- Cozumel Island Coati. The Nasua narica nelsoni is a subspecies of coati that is found only in the Cozumel. It belongs to the Procyonidae family. It is also treated as a species by some publications but most consider it to be a subspecies of the white-nosed coati.
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- Huarache. A popular Mexican dish consisting of masa dough and smashed pinto beans placed in the center before it’s given the oblong shape. Filled with a variety of toppings including salsa, onions, potato, cilantro and other protein such as pastor or chorizo, and then finished with queso fresco.
- Ceviche. A very popular dish in tropical areas. It looks like a fish salad cooked in lime juice, but it can be prepared with many different ingredients.
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- Empanadas. Baked or fried turnovers that are made with pastry dough and stuffed with endless combinations of meat and/or vegetables or fruit. Empanadas are usually shaped like half-moons and range in size from bite-sized to family-sized.
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