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.

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

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.