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.

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!

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FUN AND EASY MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

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Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy. 

Fried Mexican Empanadas

Empanadas are a tradition in Mexico and across Latin America. These fried dough hot pockets can be filled with everything from Carne, Chicken to Pork. It's easy to make and you'll ove the flavor. Enjoy!

Prep Time: 1 Hour
Cook Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 24
"These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!"
INGREDIENTS:
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed
 
2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
DIRECTIONS:
1.In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.2.Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.3.Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.4.Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

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. 

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.