Puerto Rican Tacos Food
PUERTO RICAN TACOS
Categories Beef Fry Cinco de Mayo
Number Of Ingredients 9
Steps:
- Brown chuck steak cubes in small amount of olive oil Add diced potatoes Add Cumin, chili powder, garlic, salt & pepper, tomato sauce Simmer for 1 hour Put in corn tortillas and fry until crispy Add cut lettuce, tomatoes, sour cream, guacamole,salt, pepper,and Tabasco Sauce. Add cheddar cheese cheese
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- Arroz Con Gandules. Let’s start with one of the biggest staples of Puerto Rican cuisine – arroz con gandules. Also known as Puerto Rican rice with pigeon peas.
- Sofrito. Although sofrito isn’t a dish itself, we feel like it deserves a spot on this list because it plays such an important role in many popular Puerto Rican foods.
- Mofongo. Do you like mashed potatoes? How about plantains? If you said yes, then you’ll probably love mofongo. Mofongo is pretty much the American equivalent of mashed potatoes.
- Pernil. If you’re a fan of roasted pork shoulder, then you’ll love pernil. It’s one of the more popular Puerto Rican foods. Pernil is an entire roasted pig, which is slow roasted.
- Pastelon. If you like lasagna, then you’ll absolutely love pastelón. Pastelón is basically Puerto Rico’s take on traditional Italian lasagna. However, instead of using pasta sheets and marinara, the Puerto Rican equivalent uses sweet ripe plantains and ground beef.
- Jibarito. Who doesn’t love a nice, juicy sandwich? Even though Puerto Rico may not be known for its bread, they sure know how to put together a tasty sandwich.
- Empanadilla. Empanadilla is basically a cute way of saying empanada. In fact, the word translates to “little empanada”. An empanadilla is a Puerto Rican meat pie deep fried in olive oil that’s either filled with beef, chicken, or cheese.
- Pasteles. Not to be confused with pastelones, Puerto Rican pasteles are a dough that’s made from grated plantains, green bananas, yuca, and calabaza squash.
- Tostones. Tostones are made of thick slices of fried plantains. (In case you haven’t noticed, Puerto Ricans love cooking with plantain). Puerto Ricans start by frying the green plantains in vegetable oil, then flattening them, and then refrying them again.
- Flan. As you can see, a lot of Puerto Rican dishes are hearty and savory. But, that doesn’t mean they don’t make a great desserts in Puerto Rico. In fact, Puerto Rico is home to one of the most famous desserts in the world- flan.
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- Pernil. Pernil is the Boricua version of lechon, Latin American-style roast pork. According to The Sofrito Project, pernil is a staple on Puerto Rican tables at Christmas, but you can also get it from restaurants and food stalls throughout the year.
- Arroz con gandules. Almost every culture has some kind of rice and beans dish. Whether it's South Asian pilaf, Cajun red beans, or Central American gallo pinto, this comforting combo has won over fans across the globe.
- Mofongo. Puerto Rico is a country that has endured several waves of colonization over the centuries, with each new group of people adding their own ingredients and techniques to the island's cuisine.
- Asopao de pollo. It seems like there is a universal human need for chicken soup. What soothes the soul (or possibly a hangover) better than a steaming bowl of brothy chicken with some rice or noodles floating around in it?
- Arroz con dulce. Literally translated to "rice with sweetness," arroz con dulce is the Boricua answer to rice pudding. It brings a pop of Caribbean flavor to what can often be a bland, starchy mush, adding coconut milk, cloves, canela (Mexican cinnamon), and fresh ginger to the rice as it cooks (via Goya).
- Tembleque. Tembleque is known as Puerto Rican coconut pudding, but it's not very much like the stuff you got in a cup for school lunch (via Simply Recipes).
- Coquito. There's just something about the winter holidays that makes people want a thick, creamy way to drink alcohol. In English-speaking parts of the world, drinkers suddenly develop a taste for eggnog in December.
- Caldo Santo. This is another holiday specialty, but for Good Friday instead of Christmas. Caldo santo, or "holy stew," is made from fish, so it abides by Catholic proscriptions against eating land animals on Good Friday.
- Pasteles. The word "pastel" translates to "pie" in Spanish, but Puerto Rican pasteles aren't very pie-like. Instead, according to Sense and Edibility, they're much more reminiscent of Mexican tamales, although with some key differences.
- Jibarito. It's unclear whether jibaritos existed under their current name until Puerto Rican restaurants in Chicago started selling them, but whether or not they originated on the island, they're a part of the Puerto Rican food canon at this point.
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