Puerto Rican Picadillo

Puerto Rican Picadillo is an awesome dish filled with a multitude of ingredients that will tickle your taste buds. We found this easy recipe from our Amigos over at RicanRecipes.com. Click here to check it out.

Pineapple Taco Recipe

INGREDIENTS

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1.  1 pound skirt steak, cut into 3 pieces
2.  kosher salt and black pepper
3.  1 tablespoon olive oil
4. 2 cups chopped pineapple
5. 1/2 red chili, sliced
6. 86-inch corn tortillas, warmed
7. cilantro and lime wedges, for serving

DIRECTIONS

1. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat and cook the steak to the desired doneness, 2 to 3 minutes per side for medium-rare; slice.
2. Add the pineapple and chili to the skillet and cook, tossing frequently, until tender, 6 to 8 minutes.
3. Dividing evenly, top the tortillas with the steak and pineapple. Serve with the cilantro and lime wedges.

Pico De Gallo Recipe

This is a great Mexican Recipe with Chips. Your friends will be really impressed when you bring out this Pico De Gallo Recipe to the table. Tell them The Hispanic Food Network sent it:).

Total Time:
10 min
Prep:
10 min
Yield:4 to 6 servings
Level:Easy
Ingredients

3 yellow or red onions
12 Roma tomatoes (slightly under ripe is fine)
2 cups fresh cilantro leaves
2 to 3 jalapenos
1 lime
Salt
Directions

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed

Courtesy our Amigos at The Food Network

Chile Relleno Recipe

This Chile Relleno Recipe is one that will warm the soul. This Mexican Recipe is one that is very popular in Mexico and abroad. It has made its way into kitchen across the United States. Enjoy!!!

Chile Relleno
Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:4 servings
Level:Intermediate
Ingredients

4 pasilla chiles
1 pound queso fresco cheese
Toothpicks
3 eggs
1 tablespoon all-purpose flour
1 cup oil
Tomato sauce:
4 medium Roma tomatoes, halved
1 cup water
2 garlic cloves, peeled and chopped
1 tablespoon chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves
Directions

Rice and beans, for serving, if desired

Heat grill to medium.

Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.

Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.

Tomato sauce:

Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.

Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.

Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.

If desired, serve with rice and beans.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Carla Rodriguez, owner of Mom's Tamales in Los Angeles, CA.