Colombian Pork Chops

FROM OUR AMIGA RICA DINHO  MYCOLOMBIANRECIPES.COM

This is an amazing Colombian Recipe we found on one of my favorite websites...enjoy!

We ate pork chops regularly at home when I was living in Colombia, but here in the United States, I don’t make them nearly enough, and that’s a shame! They’re not very expensive and yet when cooked properly, can be as succulent and satisfying as an expensive steak.

While a good pork chop doesn’t need much more than salt and pepper to be delicious, sometimes I like to play around adding different spices. This time I made a dry rub that makes for tender, spicy, deeply flavorful pork chops with just a hint of sweetness. I really love that the coffee doesn’t take over and goes wonderfully with the other spices and the pork. While I share this rub recipe using pork chops, know that the rub is also terrific with pork ribs, pork loin and steak. No matter how you use it, you will love the flavors.



It’s really useful to have a few recipes in your repertoire for those nights when you don’t feel like cooking an elaborate dinner, but you’re craving a good home-cooked meal. One of the easiest and quickest meats to cook are pork chops. Just sear for a few minutes on each side of the pork chop and then finish it off in the oven for 15 minutes. The gentle heat of the oven helps to control the rate of cooking a little better and also prevents the outside from getting burned and dry, before the middle has finished cooking. You can also make this whole process of cooking pork chops easier by using just one pan. The result is a perfectly cooked pork chop, that’s golden and crusted on the outside and perfectly tender and juicy in the middle.


You could also sear these an hour or two ahead of time if you have guests coming over, and then finish them off as soon as you are ready to serve. 

Buen provecho!




Ingredients

• 4 bone-in, thick-cut pork chops (6 to 8 ounces each)
• kosher salt, to taste
• Fresh ground black pepper, to taste
• 4 tablespoons freshly ground coffee
• 1 teaspoons brown sugar
• 2 tablespoons paprika
• 1 tablespoon chile powder
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

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Directions

1. In a small bowl mix the coffee, brown sugar, paprika, chile powder, garlic powder and onion powder.
2. Season the pork chops with salt & pepper, then cover with ground coffee mixture.
3. Preheat oven to 450°. Heat oil over medium-high heat in a large oven-proof skillet. Cook pork chops until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.
4. Transfer skillet to oven and roast chops, about 15 minutes, turning every 2 minutes to prevent them from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°. The pork chop will continue to cook when it’s resting.

Puerto Rican Bistec Recipe

This is a wonderful Puerto Rican Recipe we know you'll love!

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 4 Hours 55 Minutes
Servings: 6
"Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired."
INGREDIENTS:
2 pounds beef sirloin steak, sliced thinly
across the grain
1/2 cup olive oil
2 tablespoons minced garlic
1 pinch dried oregano
1 (.18 ounce) packet sazon seasoning
2 large white onions, sliced into rings
1/4 cup distilled white vinegar
1 cup beef stock
1 teaspoon salt
DIRECTIONS:
1.In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.2.When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

From Our Good Amigos At ALL Recipes

Sofrito Recipe

Sofrito is the secret ingredient in many Latin Caribbean dishes and it's so easy to make. It's a versatile, aromatic puree of tomatoes, peppers, cilantro, onions, and garlic. You may use a food processor or blender for desired reults. This recipe makes about 1 quart of sofrito.
Ingredients

• 2 medium green peppers, seeds removed
• 1 red sweet pepper, seeds removed
• 2 large tomatoes
• 2 medium onions, peeled
• 1 head of garlic, peeled
• 1 bunch cilantro leaves
• 1/2 bunch parsley leaves

Arroz Con Gandules Recipe

Any special occasion meal in Puerto Rico would not be complete without Arroz con Gandules. Afterall, Rice with Pigeon Peas is Puerto Rico's national dish. This recipe is a rice and pea dish seasoned with sofrito and diced ham


See Also: Yellow Rice and Corn- Arroz Amarillo y Maiz- Yellow Rice and Pink Beans
Moros y Cristianos Recipe - Black Beans & White Rice
INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup sofrito
• 1/2 cup chopped ham (or cooked pork pieces)
• 2 cups rice
• 4 cups water
• 1 packet sazón
• 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed)

• Prep Time: 10 minutes
• Cook Time: 45 minutes

• Total Time: 55 minutes

PREPARATION1. Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham for 1 minute.2. Add the rice, water, sazón and gandules.

3. Bring to a boil. Let boil for 2 to 3 minutes.

4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

Tip: Do not use a lid with a vent that allows the steam to escape. Never lift the lid while cooking.

5. When finished cooking, stir the rice before serving. It should be light and fluffy.

Servings: 4 to 6 people.

Cuban Restaurant In Cary, NC Bringing the Flavor

There's some pretty Cuban restaurants in the Triangle area the first one is The Havana Grill.

Here's how they describe themselves. Here at Havana Grill we offer our guest authentic high quality Cuban food with fast and friendly service. Winner of several awards such as The Triangle's “Best Sandwiches Award” as well as voted “Best Desserts” award from CitySearch.

Our Cuban restaurant only uses the freshest ingredients.  You’ll love the varied selection we have to offer in our menu. We cover everything from soups, beans, salads and sandwiches, to chicken, beef, pork and seafood. Not only are we known for cooking up delicious food, our Cuban restaurant is known for our Sangrias and Mojitos which are made from scratch! In addition to serving the best Cuban food in the city, we also offer catering services for all occasions including parties, business events, luncheons and more! 

Best part of all is you don't have to break the bank to have great authentic cuban and delicious caribbean home cooking! 
For the best spanish food in the carolinas please visit us!   
We are Family Friendly and our menu specials change daily. 



We proudly cater to Raleigh, Durham, Garner, RTP, Morrisville, Clayton, Cary, Downtown Raleigh, and others.  Give us a call to see if we cater in your area.

This is another easy Mexican Recipe we know you'll love!

Makes 6 to 8 servings
ingredients

• 8 poblano chiles
• 2 bunches green onions (about 12), dark green tops trimmed
• 2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
• 4 garlic cloves, minced
• Coarse kosher salt
• Corn or flour tortillas
• 2 avocados, peeled, pitted, sliced
• Lime wedges
• Salsa

preparationPrepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

Easy Chimichanga Mexican Recipe

This is an easy Mexican recipe that we know you'll love. Mexican Chimichangas are made across the US.
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Ready In: 45 Minutes
Servings: 6
"Tortillas filled with a chicken, rice, beans and olive mixture - rolled, fried and topped with a piquant avocado mix, sour cream and cheese, all served on a bed of lettuce. Being raised 12 miles from the border of Mexico, I was brought up on Mexican food and learned how to make many of the dishes."
INGREDIENTS:
1 1/2 cups chicken broth
1 cup uncooked long-grain rice
1/2 cup red enchilada sauce
1 1/2 onion, diced, divided
6 (12 inch) flour tortillas
4 cups diced cooked chicken breast,
divided
1 pound Monterey Jack cheese,
shredded, divided
1 (6 ounce) can sliced black olives
4 cups refried beans, divided
1/4 cup vegetable oil
TOPPING
3 avocados, peeled and pitted
1/2 cup finely chopped cilantro
2 tablespoons lemon juice
3 green onions, diced
1/4 cup finely chopped jalapeno chile
peppers
1 tomato, diced
2 cups shredded lettuce
1 cup sour cream
2 cups shredded Cheddar cheese
DIRECTIONS:
1.In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.2.Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).3.When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.4.Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.5.To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Salsa Orizaba Recipe

Our Salsa de Orizaba recipe is featured on the Hispanic Food Network. by Chef Lynne - CookWithUs.com

Salsa de Orizaba
This is our rendition of the peanut salsa we enjoyed in Orizaba. It took quite a few tries to duplicate the taste and flavor, we hope you like the results.



• 8-10 roma tomatoes, cut in half, seeds removed
• 3 – 4 dried guajillo chiles
• 3 – 4 chipotle chiles
• 1 med. white onion, quartered
• 6 cloves garlic, unpeeled
• 1/2 c. Spanish peanuts, roasted
• 1 t. oregano, dried Mexican
• 1 Tbl. coriander, ground
• ½ t. freshly ground black pepper
• 1 t. sea salt, or to taste

Roast the tomatoes, onion and garlic on a hot comal or cast iron skillet. Turn occasionally so they blister evenly. As each ingredient softens and blackens in spots, remove from heat. Allow to cool. Remove papery skins from garlic.

While vegetables roast, submerge guajillo chiles and chipotle chiles in a bowl of very hot water for approx.15 min. Remove softened chiles from liquid, reserve one cup.

Bring 1 cup fresh water to a boil in a medium saucepan. Add roasted vegetables,(tomato,onion,garlic) salt, oregano, coriander and black pepper. Simmer uncovered for 15 minutes until most of the liquid evaporates. Cool.

While the tomato mixture cooks, chop or crush the roasted peanuts in a molcajete or with a mortar and pestle. (set aside)

In a blender puree the guajillo and chipotle chiles and crushed peanuts in one cup of reserved liquid. Blend until smooth and creamy. Add the tomato mixture to blender and pulse just until blended. Serve salsa at room temperature or refrigerate for up to one week.

Makes 3 cups

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.

Learn To Make Sofriot

Learn To Make This Easy Sofrito Recipe. More Latin recipes on The Hispanic Food Network. Puerto Rican food uses a wide variety of flavors including garlic, onions, red and green chile peppers.

Sofrito 1 large yellow onion 1 pimiento (Cubanelle) or substitute with green bell pepper 1 red bell pepper or 1sm jar roasted red peppers 1 medium head of garlic (2 tbsp. minced garlic) 1 bunch of cilantro 12 ajíes dulces (hard to find and may skip) 6 leaves of recao - (Eryngium) (hard to find/skip) ¼ cup Spanish olives, pitted 1 tbsp capers 2 tsps salt 1 tbsp black pepper 1 tbsp crushed orégano ½ cup olive oil Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family. Once you've made this easy recipe you will never go back to store bough sofrito. The aroma is simply intoxicating. . . . Cubanelle peppers are the typical pepper used in the island - it is a sweet Italian pepper and not easily found everywhere. The word sofrito comes from Italian immigrants to Puerto Rico - it means the same thing except their sofrito uses a few different ingredients and they don't use it as often as we do.

Cuban Stuffed Chicken Recipe

Cuban Achiote Marinated Chickens Stuffed with Chorizo and Mustard Greens recipe

courtesy Aaron Sanchez and the Hispanic Food Network, a great Cuban recipe perfect for the Holidays!

1 package achiote paste
1/2 cup olive oil
1 teaspoon toasted cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano
2 Poussins or baby chickens
4 large links of hard dried Spanish chorizo
1 Spanish onion, diced
5 tablespoons garlic, chopped
1 bunch mustard greens, cleaned, trimmed and roughly chopped
1/2 cup chicken stock
1 Idaho potato, peeled, diced and blanched
2 tablespoons green olives, sliced
Salt and pepper 

Combine in a food processor achiote paste, olive oil, cumin, coriander, oregano and the 1 tablespoon of garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the chicken cavities, underneath the skin, as well as, outside. Allow the chickens to marinade overnight, refrigerated. 

Next day, heat up a large saute pan. Add chorizo and cook for 5 minutes, until crispy, then add onion and 4 tablespoons of garlic and cook for another 2 minutes. Add mustard greens and deglaze with chicken stock. Cook for 2 minutes until greens have wilted, then add potato, green olives and season to taste with salt and pepper. Once the stuffing has cooled distribute it equally into the chickens and place them on a sheet with a rack. Place in a preheated 375 degree oven for 1 hour. 

Yield: 4 servings


Cooking Time: 1 hours 15 minutes.

Puerto Rican Bistec Recipe

This is a tradition Caribbean recipe with authentic Puerto Rican flavor. In Puerto Rico Bistec is one of the staples in the kitchen. Enjoy this Awesome recipe brought to you by the Hispanic Food Network. Enjoy!

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic 
dash dried oregano leaves 
2 large white onions, sliced in rings 
¼ cup distilled white vinegar 
1½ cups water
1 tsp. salt



1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones.

"Tandoor" Tortilla Encroute

Serves    2
Prep Time  35
Cooking Time  30
Ingredients 1 each 12" Heat Pressed Flour Tortilla (10430) 
3 oz. wt. Skirt Steaks 
1 tsp. Garam Masala 
1 tsp. Ghee or Liquid Butter 
For Curry Sauce: 
8 oz. vol. Yellow Onions , chopped 
1 1/2 Tbsp. Fresh Ginger , minced 
1/2 tsp. Fresh Garlic , minced 
1 1/2 Tbsp. Golden Curry Powder 
8 oz. vol. Coconut Milk 
6 oz. vol. Heavy Cream 
6 oz. vol. Punjabi Cabbage , see related recipe 
3 oz. vol. Basmati Rice , (MARS Foodservice) , prepared 
Egg Wash to brush tortilla 



Directions
1 Whisk liquid butter and garam masala together in a small bowl.2Rub steak with seasonings and marinate up to 8 hours in advance.3Grill steak and cook until desired doneness. Remove from grill and set aside on cutting board. Slice against the grain into thin strips.4For curry sauce. Heat 1 Tbsp of vegetable oil in saucepot over medium heat. Add onions, garlic and ginger and sweat until onions are soft and translucent. Add curry powder and stir to evenly coat onions.5Add coconut milk and bring to a simmer. Add heavy cream and simmer until thickened.6Hold sauce warm for service.7Steam flour tortilla and place on a clean cutting board.8Place Punjabi cabbage in the center of tortilla. Top with Basmati rice and sliced skirt steak.9Brush 2” of outside of tortilla with egg wash.10Gather tortilla towards the center and pinch tortilla together and form a “tandoor” shape or small hole at the top of tortilla.11Place “tandoor” tortilla on a lightly oiled hot plate.12Lightly brush all sides of the tortilla with oil and place in 450F deck oven for approximately 4-6 minutes or until top just begins to get charred and bottom is toasted.13Ladle curry sauce in the center of the plate and top with “tandoor tortilla”14Garnish with green chiles and serve hot.

Find more recipes like this on The Hipanic Food Network