PUERCO ENCHILADO TACOS
Provided by Marcela Valladolid
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly.
- Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside.
- Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes.
PUERTO RICAN SANCOCHO
This is my mom's Puerto Rican comfort soup. The mix of vegetables and herbs is an influence of the Spanish Canary Island ancestors of some Puerto Rican families. The soup was adjusted to the vegetables available in Puerto Rico by the addition of corn and pumpkin. In the Canary Islands of the 1700s, corn was only fed to farm animals! In Puerto Rico, some cooks now add ginger root, chile pepper, cumin, and other ingredients but I believe it destroys the original rich natural vegetable taste. Similar Spanish sancocho recipes were passed on to other Spanish colonies such as Columbia. Serve hot with bread to soak up the delicious flavor.
Provided by nydiah
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h
Yield 12
Number Of Ingredients 24
Steps:
- Heat olive oil in a large pot over medium-low heat; add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes. Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
- Pour enough water over meat mixture to fill pot 3/4 full; add tomato sauce and beef bouillon.
- Mix green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper (in this order), cooking and stirring after each addition. Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 73.8 g, Cholesterol 30 mg, Fat 7.8 g, Fiber 9.5 g, Protein 19.4 g, SaturatedFat 2 g, Sodium 275.6 mg, Sugar 8.2 g
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
CARNE DE PUERCO EN CHILE VERDE
Make and share this Carne De Puerco En Chile Verde recipe from Food.com.
Provided by Tonkcats
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork or beef into small cubes.
- Saute in oil until well browned.
- Drain off all but 1 tablespoon fat.
- Add chopped chiles, garlic, onion, tomato and water and season to taste with salt and pepper.
- Cover tightly and simmer 1 hour.
Nutrition Facts : Calories 264.6, Fat 10.6, SaturatedFat 3.5, Cholesterol 95.2, Sodium 70.2, Carbohydrate 8.5, Fiber 1.5, Sugar 4.3, Protein 32.8
PATA DE CERDO (CANARY ISLAND STYLE PORK ROAST)
Very popular in the Canary Islands, these roast pork sandwiches are sure to please! The meat is juicy, and tender. Perfect for a picnic!
Provided by canarygirl
Categories Lunch/Snacks
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Using a mortar and pestle, mash garlic cloves and sea salt.
- Once creamy, add paprika, thyme, oregano and olive oil; combine well.
- Rub roast all over with this mixture.
- Place uncovered in a preheated 350 degree Fahrenheit oven.
- Bake 3 to 4 hours or until cooked through.
- Remove from oven and allow to stand 15 minutes before slicing.
- Slice into very thin slices.
- Serve on crusty baguettes, lightly salted.
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