Puerto Rican Pique from The Hispanic Food Network 01/12/2015 0 Comments Times Total:3 Day Preparation:15 Min Servings1 liter FROM ONE OF MY FAVORITE BLOGS QUE RICA VIDA If you love spicy food, then this recipe is just for you. In Puerto Rico, it's very common to see street vendors selling fresh produce and bottles of pique (Puerto Rican hot sauce) hung from a string. It's a beautiful, vivid sight and one of my favorite parts of our long Sunday strolls.The secret of the spicy pique is the amount of ají caballero (Puerto Rican chili pepper) you decide to add. To make it really spicy, make sure to mash them before you put them in the bottle. Find MORE RECIPES ON HFN Ingredients 12 oz. white vinegar 1 cup of distilled water 1 cup ajíes caballeros (Puerto Rican hot peppers) 4 cloves of garlic, peeled 2 bay leaves large or 4 small 1 teaspoon peppercorns 1/4 cup olive oil 1 teaspoon ground oregano 1/2 cup diced fresh pineapple, optional Salt to taste Instructions Pour the vinegar into the glass bottle, along with all other ingredients, cover and let it ferment for several days in a cool place. Add it to your favorite foods in small amounts. You can use habanero peppers, jalapenos or your preferred pepper. You can use apple vinegar instead of white vinegar.

Carnita Taco Recipe

FROM OUR FRIENDS AT QUE RICA VIDA


FIND THIS RECIPE ON THE HISPANIC FOOD NETWORK

• Times
• Total:1 Hr
• Preparation:50 Min

• Servings6 servings

When I was only 15 years old, my parents owned a small taquería. My job on the weekends was to help my dad prepare a big batch of fresh pico de gallo. Carnitas were my absolute favorite of all the tacos that we prepared. This is a quick stovetop version of the tacos I loved so much.


Ingredients

• 2 1/2 lbs boneless country style pork ribs, sliced into 2-inch pieces
• 2 1/2 teaspoons salt
• 1 teaspoon garlic powder
• 1 1/2 teaspoons pepper
• 1 cup water
• 4 tomatillos, diced
• 4 roma tomatoes, diced
• 1 small white onion, diced
• 1 clove garlic, minced
• 2 serrano peppers, minced
• 1/3 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 teaspoon crushed oregano
• Juice of 1 lime
• Juice of 1 large orange
• Juice of 1 lemon
• 1/4 cup pork lard or vegetable shortening
• 1-inch piece of cinnamon stick
• 2 avocados, mashed or diced
• 12 corn tortillas or 24 for double tortilla tacos

Instructions

• In a large heavy pot, add the pork and season with 1 teaspoon of salt, 1 teaspoon of garlic powder and 1 teaspoon of pepper. Add 1 cup of water. Cover the pot, leaving it slightly open on one side. Bring to a rapid boil at heat just above medium for about 20 minutes or until all the water dissolves. Do not disturb the meat while it is steaming.
• In a medium bowl, combine the tomatillos, tomatoes, white onion, garlic, serrano peppers, cilantro, olive oil, oregano, juice of 1 lime, 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir well to combine, taste for salt. Cover and set aside.
• In a cup, combine the fresh orange juice and juice from 1/2 lemon. As soon as the water has evaporated from the carnitas, add the juice mixture in and let that cook down as well.
• As soon as all the juice has evaporated, remove the lid add the lard and cinnamon stick. Cook the pork until nicely browned in most spots, turning as needed. Remove from oil with a slotted spoon onto a plate lined with paper towels. Cool slightly before chopping the meat and transferring to a serving dish with a lid.
• In a small bowl, combine the avocados, juice of remaining lemon and 1/2 teaspoon of salt. Stir well and taste for salt. Heat tortillas on a large griddle or comal and keep warm in tortilla warmer or wrapped in tin foil paper. Serve tacos garnished with fresh salsa and avocado.

 
 

•  Guacamole can be made a few hours before serving. Cover with plastic wrap directly onto the guacamole to keep all the air out. Keep chilled until ready to serve.

Honduran Mango Salad From The Hispanic Food Network

Honduran Mango Avocado SalsaBy Ninja Chef on April 30, 2007

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3 Reviews

• Prep Time: 10 mins
• Total Time: 30 mins
• Serves: 4-6, Yield: 1.0 Bowl

About This Recipe"My grandma came back from Honduras with some amazing snack recipes up her sleeve and I just needed this one in particular. It is great for parties and adds a very festive feel to your surroundings. It is best served alongside some tortilla chips, and I prefer yellow corn tortilla chips and if you have to use a name brand I prefer Tostitos."



Ingredients

• 1 mango, peeled and diced
• 2 avocados, peeled and chopped
• 1 tomato, diced into very small pieces
• 1/8 red onion, diced
• 1 red pepper, diced into very small pieces
Optional
• 1 dash garlic powder (optional)
• 1 dash lime juice (optional)

Directions

1. Cut up the mango avocados, tomato, red onion and red pepper in to the amounts described.
2. For extra flavor, add a dash of garlic powder and/or a dash of lime juice.
3. Then when all the work is done, let it sit in the bowl for about 20 minutes or over night with a plastic wrap over it to keep its flavor.
4. After that, all you have to do is serve it with chips and enjoy!

Puerto Rican Soup By The Hispanic Food Network

• Times
• Total:45 Min
• Preparation:15 Min

• Servings4 to 6 servings

There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao. Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain´s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.


Ingredients

• 1 (3 1/2 lbs) chicken, cut into pieces and without skin
• 1/2 cup of green peppers, chopped
• 1 medium onion, chopped
• 7 fresh cilantro sprigs, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 teaspoon oregano
• 2 ounces of smoked ham, diced
• 3 tablespoons tomato sauce
• 1 cup rice
• 6 to 8 cups water
• Stuffed olives

Instructions

• Season the chicken with salt and pepper. Heat the oil in a pot at medium temperature. Add and combine green peppers, onion, cilantro, garlic, oregano and ham.
• Cook until done, but not browned.
• Add tomato sauce and mix well. Add chicken pieces, cover them with the mixture and cook until brown.
• Add water and cook at medium heat for about 15 minutes.
• Add rice and cook for 25 minutes.
• Serve on a deep dish with stuffed olives, slices of pepper or avocado.