Puerto Rican Meat Patties Food

PUERTO RICAN FRIED MEAT PIES: EMPANADAS

Steps:

• DOUGH: 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, then roll into 4 inch circles.
• FILLING: Brown ground beef (drain excess grease), or sauté shredded chicken in 2 tablespoons of vegetable oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
• COOKING: Preheat the oil in a frying pan at about a medium temperature. Place about 2 tablespoons 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.

PUERTO RICAN TOSTONES (FRIED PLANTAINS)

Steps:

• Peel the plantain and cut it into 1-inch chunks.
• Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
• Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
• Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

GOURMET PASTELILLOS (MEAT PIES)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes.
• Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos.
• Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

PUERTO RICAN POT ROAST

Steps:

• Make a deep cut with a sharp knife across the meat.
• Combine salt pork, capers, oregano and vinegar with half the peppers, chilies and onions.
• Add 1 T oil.
• Pound into a smooth mixture and stuff this mixture into the cut in the roast.
• Melt lard in large saucepan and brown meat on all sides over high heat for 10 minutes.
• Add water, salt and remaining peppers, chilies and onions.
• Bring to a boil and simmer over moderate heat for 2 to 2 and 1/4 hours.
• Add potatoes, tomato and tomato puree, mixed with the rest of the olive oil.
• Stir into pot.
• Bring back into boil and cook, uncovered, for 30 minutes or until potatoes are soft and the sauce thickens.