PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)
This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.
Provided by cervantesbrandi
Categories Whole Chicken
Time 1h20m
Yield 8 Sandwiches
Number Of Ingredients 20
Steps:
- Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
- Pull the chickens out of the liquid. Cover and set aside to cool.
- Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
- While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
- Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
- Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
- Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
- You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
- Enjoy!
SALVADOREAN TURKEY(PAVO SALVADORENO)
This is a unique but delicious way to eat turkey. tought to me by my husband, its very good and extremely tender. IT FALLS OFF THE BONE, GOOD! ill also post soon the cabbage salad and ground beef side dish in photo.
Provided by yoanna francia
Categories Gravies
Number Of Ingredients 19
Steps:
- 1. mix worcestershire sauce mustard and cubitos and rub all over the turkey in and outside the turkey.
- 2. cook all the veggies in a microwave safe bowl and cook for 5min. if using whole garlic cloves use 3-4 and also put them in microwave(chopped ones too).then toss in blender with water,cubitos,maseca,and sazon.
- 3. put the relajo in a small pan and toast the relajo on low heat no oils or butters, till aromatic. then toss into blender and blend all. and pour over turkey. put 1c water into blender and blend it to clean it then pour into a corner of the pan where you are going to cook the turkey.
- 4. cook breast down and covered for 4hrs -6hrs at 350 degrees fareinheit.
PAVO SALVADOREñO (SALVADORAN ROAST TURKEY WITH SAUCE)
Found online; posting for ZWT 7-Central America (El Salvador). Recipe states: Pavo, or turkey, is a popular Christmas meal in El Salvador. The Salvadoran version of roast turkey has a variety of vegetables and spices that are roasted along with the turkey in the roasting pan. This tasty mixture is then pureed and served as a rich sauce to accompany the turkey. **Overnight marinating not included in prep/cooking time.**
Provided by AZPARZYCH
Categories < 4 Hours
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- The day before roasting the turkey, remove and reserve the giblets and wash the turkey well with cold water. Pat it dry with paper towels and tuck the wings under the body to keep them from burning. Season the inside and outside of the bird with salt and pepper.
- Mix the mustard and Worcestershire sauce together in a bowl, and spread the mixture liberally all over the outside of the turkey. Refrigerate uncovered overnight.
- Remove the turkey from the refrigerator about 45 minutes before you put it in the oven to let it come to room temperature.
- Preheat oven to 350°F.
- Set the turkey, breast side down, on a rack in a roasting pan.
- Place the roasting pan in the lowest rack of the oven and roast the turkey for about 1 hour.
- Remove the roasting pan from the oven. Carefully turn the turkey over so it is breast side up.
- Add the tomatoes, onions, peppers, carrots, prunes, olives, capers, garlic, and the wine or water to the roasting pan around the turkey.
- Return the pan to the oven and roast for another 1 1/2 to 2 hours, basting the turkey periodically with any juices that form in the pan.
- The turkey is done when the temperature in the thickest part of the thigh measures between 165°F and 175°F (use a meat thermometer). If the breast begins to brown too much, cover it loosely with foil.
- Remove the turkey to a cutting board or baking sheet. Tent with foil and let it rest while you finish the sauce.
- Sauce:
- Remove any excess fat from the roasting pan. Add the turkey giblets (except for the liver) and the ingredients and juices from the roasting pan to a blender or food processor and puree.
- Add the puree to a large saucepan along with the 3 cups of water or stock Bring to a boil, then reduce heat to low and simmer until lightly thickened Strain through a sieve, discarding any solids.
- Return the strained sauce to the saucepan, reheat and adjust seasoning with salt and pepper.
- Once the turkey has cooled somewhat, slice and serve with the warm sauce.
- *Variations.
- Relajo Spice Mixture: Many Salvadoran cooks add a mixture of spices, peppers and seeds called a relajo to their sauce. If you use a relajo, you can omit the giblets from the sauce.
- â-¦1/3 cup sesame seeds.
- â-¦1/4 cup unsalted peanuts.
- â-¦1/4 cup roasted pumpkin seeds (pepitas).
- â-¦1 chile guaque or other dried chile, destemmed and deseeded.
- â-¦10 bay leaves.
- â-¦2 teaspoons dred thyme, or 1 sprig fresh.
- Add the spice mixture when you add the vegetables to the roasting pan. Puree and strain the sauce as directed above.
Nutrition Facts : Calories 940.3, Fat 39.3, SaturatedFat 10.7, Cholesterol 310.4, Sodium 939.9, Carbohydrate 41.4, Fiber 8.2, Sugar 21.7, Protein 98.1
SALVADORIAN ROASTED TURKEY
My Salvadorian mother-in-law taught me this recipe, and it's become our family's favorite. I want everyone to enjoy it like we do!
Provided by JENNF45
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 3h45m
Yield 12
Number Of Ingredients 11
Steps:
- Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
- Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
- Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
- Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
- Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
- Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.
Nutrition Facts : Calories 662 calories, Carbohydrate 7.9 g, Cholesterol 223.5 mg, Fat 33.3 g, Fiber 2.3 g, Protein 79.3 g, SaturatedFat 8.8 g, Sodium 471.5 mg, Sugar 3.6 g
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