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.

10 of the best Mexican Grilled Recipes

The smell of meat cooking over charcoal is one of the pleasures of an evening stroll through a town in Mexico. Here are 10 ways we’ve tried to capture that experience in a range of recipes, from a pretty classic carne asada to sangría made with grilled fruit. Buen provecho!

Click Here For Recipes

Chicken Fajitas From Hispanic Food Network

06/29/2015

0 Comments

 

TOTAL TIME: Prep: 20 min. + marinating Cook: 5 min.YIELD:6 servings

Ingredients

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

• 1. In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.
• 2. In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
• 3. Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.
• 4. Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Nutritional Facts1 serving (1 each) equals 369 calories, 15 g fat (2 g saturated fat), 63 mg cholesterol, 689 mg sodium, 30 g carbohydrate, 1 g fiber, 28 g protein.

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.

Mango Salsa Recipe

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it's a dinner party, friends over for the football game or a way to keep the kids full before dinner...Mango Salsa with blacks beans is a delicious way to infuse flavor and taste.





FROM OUR AMIGOS AT KRAFT


time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
 mango, chopped
1
cup  drained canned corn
1
 each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it


COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.


TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving 

Favorite Hispanic Food Blogs

These are some of my favorite Hispanic food blogs. Through extensive research I've compiled the best blogs on the web. Here you'll find everything from Cuban, Mexican, Puerto Rican and Spanish Recipes...to everything in between. If there's a food blog that you like please let us know in the comment box. Click here to find you next favorite Hispanic blog.

Smothered Burrito Recipe

This is an excellent burrito recipe.

[embed]https://www.youtube.com/watch?v=wvHL2bGGWtQ[/embed]

Ropa Vieja Recipes on www.hispanicfoodnetwork.com

Cuban Ropa Vieja recipe - How to Make Cuban Shredded Beef

Ropa vieja is Cuban national dish. Named "old clothes" from its look, the exact origin of this meal is a mystery. A few sites suggest it was brought to Cuba from the Canary Islands, although no historical references to that exists.

• Prep Time: 10 minutes
  
• Cook Time: 1 hour 30 minutes
  
• Total Time: 1 hours 40 minutes
  

FROM OUR AMIGOS AT TASTE OF CUBA
Ingredients:

2 1/2 lbs flank steak, cut in strips
5 tablespoons oil
2 1/2 teaspoons minced garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
1/4 teaspoon black pepper
1 (8 ounce) can tomato sauce
1 cup water
6 ounces sofrito sauce

Instructions:


Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Serve on top of rice.

This recipe serves 6. 

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

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

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.