This is a great recipe that makes about 18 tacos, serving 6 to 8
Here's another one from our Amigos at Food Network.
Here's a little history of The Ba
Friday, July 31, 2015
Wednesday, July 22, 2015
Tuesday, July 21, 2015
Thursday, July 16, 2015
How To Make A Carne Asada Burrito
http://hispanicfoodnetwork.com/33/post/2015/07/carne-asada-burrito-recipe.html
Monday, July 13, 2015
Thursday, July 9, 2015
Cuban Meatloaf Recipe From Nathan's Blog
Visit HFNTV for more recipes like this one!
I first heard of Salpicón which is another variety of Cuban Meat loaf at one of my favorite Cuban blogs called "Cuban in the Midwest" it was 2 small meat loafs, simmered in a typical cuban style tomato based sauce (you the know the drill the sofrito of onion, garlic, bell peppers, lots of olive oil, tomato, etc.) Growing up my Tata/ grandma NEVER made "Cuban" style meat loaf, so it has always been something unknown to me until I started reading other Cuban blogs.
My first introduction to Cuban-style meat loaf was Marta Darby from the blog "My Big Fat Cuban Family" she posted a large fried meat loaf, that was simmered in another variation of the cuban tomato based sauces, except it wasn't called "Salpicon" it was called "Pulpeta" it seems Salpicon and "Pulpeta" are cousins ha ha both seem to be loafs of meat that fried and simmered in those cuban creole sauces on stove top.
The main difference is that "Salpicon" are little loafs, and the Pulpeta are huge meat loafs usually with hard boiled eggs in the center. (Btw I've already cooked my own version of Pulpeta if anyone cares to see the post here's the link: http://nathanscomida.blogspot.com/2009/11/pulpeta-cuban-meatloaf.html) my Pulpeta is awesome ;)
Anyways back to the Salpicon, these small fried loafs, reminded me of a large sausage in a savory creole sauce (don't thing wrong perverts ha ha) and so the recipe I came up with was inspired by the recipe I saw in the blog "Cuban in the Midwest" but this is my version/ variation. The way I made it was I wanted these fried meat loafs to taste like a spicy version smokey Spanish chorizo (like the Spanish chorizo's from La Rioja region of Spain) who's main elements are hot smoked spanish paprika and lots of garlic, thus I seasoned my ground meat mixture like that, and the ground ham in the meat mixture I used gives it that cured salty taste in addition the sauce I wanted it to accent the flavors of the loaf so I added to the sauce oregano because oregano and smoked spanish paprika really get along well together, not to mention I've noticed ground meat goes very well with oregano (of course this is just my opinion from messing around in the kitchen)
So here's my recipe hope you guys enjoy it :)
Main Ingredients:
-1 lbs. ground beef
-1 lbs. ground pork
-1/2 lbs. ground sweet ham
-5 eggs
-1 1/2 cups bread crumbs or cracker meal
-1/2 head garlic (peeled, through a garlic pressed or mashed to a paste in a mortar)
-1 tablespoon 1/2 hot or sweet smoked spanish paprika
-salt to taste (I used 2 teaspoons depends how salty your ham or bread or cracker meal is)
Ingredients for Sauce:
-1/4- 1/3 cup extra virgin olive oil
-2 large onion julienned
-2 large green or red bell pepper julienned
-1/2 head of garlic finely minced, or through a garlic press or mortar
-2 can 8 oz. tomato sauce
-2 cup of water
-1 cup dry white wine or red wine
-1 tablespoon ground oregano
-salt to taste (about 1 1/2 teaspoon)
Directions for loafs:
(1) Mix all the main ingredients together, but do not over mix the mixture or it will be tough.
My first introduction to Cuban-style meat loaf was Marta Darby from the blog "My Big Fat Cuban Family" she posted a large fried meat loaf, that was simmered in another variation of the cuban tomato based sauces, except it wasn't called "Salpicon" it was called "Pulpeta" it seems Salpicon and "Pulpeta" are cousins ha ha both seem to be loafs of meat that fried and simmered in those cuban creole sauces on stove top.
The main difference is that "Salpicon" are little loafs, and the Pulpeta are huge meat loafs usually with hard boiled eggs in the center. (Btw I've already cooked my own version of Pulpeta if anyone cares to see the post here's the link: http://nathanscomida.blogspot.com/2009/11/pulpeta-cuban-meatloaf.html) my Pulpeta is awesome ;)
Anyways back to the Salpicon, these small fried loafs, reminded me of a large sausage in a savory creole sauce (don't thing wrong perverts ha ha) and so the recipe I came up with was inspired by the recipe I saw in the blog "Cuban in the Midwest" but this is my version/ variation. The way I made it was I wanted these fried meat loafs to taste like a spicy version smokey Spanish chorizo (like the Spanish chorizo's from La Rioja region of Spain) who's main elements are hot smoked spanish paprika and lots of garlic, thus I seasoned my ground meat mixture like that, and the ground ham in the meat mixture I used gives it that cured salty taste in addition the sauce I wanted it to accent the flavors of the loaf so I added to the sauce oregano because oregano and smoked spanish paprika really get along well together, not to mention I've noticed ground meat goes very well with oregano (of course this is just my opinion from messing around in the kitchen)
So here's my recipe hope you guys enjoy it :)
Main Ingredients:
-1 lbs. ground beef
-1 lbs. ground pork
-1/2 lbs. ground sweet ham
-5 eggs
-1 1/2 cups bread crumbs or cracker meal
-1/2 head garlic (peeled, through a garlic pressed or mashed to a paste in a mortar)
-1 tablespoon 1/2 hot or sweet smoked spanish paprika
-salt to taste (I used 2 teaspoons depends how salty your ham or bread or cracker meal is)
Ingredients for Sauce:
-1/4- 1/3 cup extra virgin olive oil
-2 large onion julienned
-2 large green or red bell pepper julienned
-1/2 head of garlic finely minced, or through a garlic press or mortar
-2 can 8 oz. tomato sauce
-2 cup of water
-1 cup dry white wine or red wine
-1 tablespoon ground oregano
-salt to taste (about 1 1/2 teaspoon)
Directions for loafs:
(1) Mix all the main ingredients together, but do not over mix the mixture or it will be tough.
Sunday, July 5, 2015
Ah one of my favorite things in the world! Black Beans. Check out Hispanic Food Network for the history and the amazing recipe.
Black beans have long been a protein-rich staple food of many Latin cultures. Today, black beans are enjoyed by most cultures around the world. Learn about black beans, and get some cooking tips before delving into the black bean recipes.
Serves: makes a bit over 5 cups cooked beans, plus cooking liquid.
CLICK HERE FOR THE HISTORY OF BLACK BEANS.
INGREDIENTS
1 pound dried black beans, rinsed
1/2 white onion
A few sprigs cilantro or epazote, optional
Kosher or coarse sea salt, to taste
TO PREPARE
Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
Serves: makes a bit over 5 cups cooked beans, plus cooking liquid.
CLICK HERE FOR THE HISTORY OF BLACK BEANS.
INGREDIENTS
1 pound dried black beans, rinsed
1/2 white onion
A few sprigs cilantro or epazote, optional
Kosher or coarse sea salt, to taste
TO PREPARE
Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
Thursday, July 2, 2015
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