Puerto Rican Rabbit Stew Food

PUERTO RICAN BEEF STEW

Steps:

• Mix flour, salt, and pepper together in a freezer-size plastic bag. Add beef and shake, coating evenly.
• Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add meat and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to the bottom of a slow cooker.
• Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazon, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
• Cover and cook until meat is no longer pink and vegetables are tender, on High 4 to 6 hours, or Low for 8 to 10 hours.

PUERTO RICAN STEW

Steps:

• In a large pot place all ingredients except tomato sauce.
• Bring to a boil.
• Cook until potatoes are soft, then add tomato sauce and more salt if necessary to taste.
• Notes:
• Achiote is a small red seed found in the latin section of the grocery store. If unavailable just make the stew without it.
• To make achiote oil over low heat place 2 tbsp achiote seeds plus 3 tbsp olive oil and simmer until the oil turns red, this may take a while so if you plan to use this oil often make a larger batch to keep on hand. Then let oil cool completely before straining out the achiote seeds. This oil adds great flavor to any of your foods.
• The seasoning salt I use is called Adobo. It is a spice Puerto Ricans use in place of salt. My favorite is the brand called Goya. It is basically salt, pepper, and oregano - but it tastes entirely different than the sum of these ingredients.
• If possible use your own homemade chicken broth or buy organic free range chicken broth from the store.

SANCOCHO

Steps:

• In a large mixing bowl, stir together the white wine vinegar, sofrito, adobo, sazón, dried oregano leaves, and pepper until smooth.Add the meats (except the ham) to the marinade in the bowl and toss them well to coat completely.
• If you mixed the marinade in a metal bowl, pour the marinated meat into a non-reactive (ceramic or glass bowl or into a food storage bag).Cover or seal the container and place it into the refrigerator. Marinate the meat overnight (or 12 hours) or for at least 1 hour. You can also marinate the meat for up to 24 hours. .
• Thirty minutes before starting the sancocho, remove the marinating meat from the fridge. Allow the meat to sit out a room temperature while you gather and prep the rest of the ingredients for the sancocho.
• First, add the achiote oil (or olive oil) to a 16-quart (or larger) stockpot or caldero.Bring the oil up to medium-high heat.
• Add the marinated meat to the pot and brown it for 10 minutes. The meat will not be cooked all the way through in this step. After 10 minutes, add the sofrito, onion, garlic, adobo, sazón, oregano, and bay leaves to the pot. Stir these in with the meat to sauté them. Sauté the contents of the pot for 4 minutes, still on medium-high heat. Stir the ingredients frequently to keep them from burning. If you find they are starting to darken too much, reduce the heat further to medium.
• After 4 minutes of sauteing, pour the beef stock and tomato sauce into the pot. Once you stir them into the meat and vegetables, add the cured ham, guineos, calabaza, yuca, malanga coco, ñame, Russet potato, batata, and yautía.
• Bring the liquid in the pot up to a boil, then reduce the heat to medium-low and give it a stir. Cover the pot and simmer the ingredients in the pot for 30-35 minutes.
• After simmering for 30 minutes, add the corn to the pot.Allow the mixture to come back up to a simmer, then cover the pot. Simmer the sancocho for another 20 minutes.
• After 20 minutes, give the broth a taste and add black pepper and more adobo as needed.Once the cooking time is up, ladle the hot sancocho into individual bowls and serve it with steamed Arroz Blanco, Tostones, and slices of avocado.

MONDONGO: PUERTO RICAN TRIPE STEW

Steps:

• Wash tripe tripe and calf's feet thoroughly under running water.
• drain and dry.
• Reserve calf's feet.
• Rub tripe with limes and place in a pot.
• Squeeze the rest of juice from limes over tripe.
• Add water to cover tripe by 2 inches and bring rapidly to a boil.
• Reduce heat to moderate and boil, uncovered, for 10 minutes.
• Drain and rinse well in cold running water.
• Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
• Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
• Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
• Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
• Taste and adjust seasoning.
• Boil, uncovered, over moderate heat, until thickened to taste.

EASY BACALAO - PUERTO RICAN FISH STEW

Steps:

• Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
• Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
• Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.