Barbaco Taco Recipe

Barbacoa Taco Recipe 07/13/2015 0 Comments   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 1 medium red onion, thickly sliced 1 pouch Red Chile Barbacoa Sauce   Warm tortillas Chopped fresh cilantro Heat: Preheat oven to 325 degrees. 2 lbs boneless beef chuck roast or beef brisket, cut into large chunks Slow cook: Heat 2 Tbs. oil over high heat in 4-quart Dutch oven. Add beef; cook until browned on all sides. Stir in onion, Sauce and 1 ½ cups water. Cover tightly; put into oven. Bake until meat is fork-tender, usually 2 to 2 ½ hours. Serve: Skim fat from pan juices. Use a fork to pull meat into large shreds. Mix meat with pan juices. Season to taste with salt. Serve in warm tortillas with chopped cilantro.

Cuban Meatloaf Recipe From Nathan's Blog

Cuban Meatloaf Recipe From Nathan's Blog

07/09/2015

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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.

Ah one of my favorite things in the world! Black Beans. Check out Hispanic Food Network for the history and the amazing recipe.

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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.

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Puerto Rican Mofongo Recipe

Puerto Rican Mofongo Recipe 

01/07/2015

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• Times
• Total:20 Min
• Preparation:10 Min

• Servings4 to 5 servings

When we think about Puerto Rico, we generally remember the beautiful beaches, the amazing sunsets, the piña colada and Caribbean cuisine. In this last category, mofongo is often considered the most popular Puerto Rican dish.Mofongo is one of the Puerto Rican delights made with fried mashed green (not ripe) plantains, mashed garlic and small pieces of crunchy chicharrón. It is mashed to get a consistency that is neither too soft nor too hard so that it can form a half-sphere or molded into the shape of a bowl to stuff it with pork meat, seafood or chicken chicharrón. My favorite mofongo is served with carne frita or shrimp mojo.


Ingredients

• 4 green plantains
• 1 lb of chicharrón (crunchy pork skin)
• 3 garlic cloves, mashed
• 4 teaspoons of olive oil
• 2 cups frying oil

Instructions

• Peel the plantains, cut them into 1 1/2-inch slices, soak them in salty water for 15 minutes, drain them and dry them before putting them on the hot skillet with oil.
• Fry them for about 12 minutes at medium-low heat or until they turn light brown. Make sure to turn them. Do not brown them too much, so they are easy to mash. Stick a fork in them to check if they are done.
• Remove them and mash them on a mortar. Add some mashed garlic and pieces of chicharrón.
• Once you have mashed all the plantains, mold them into the shape of half sphere using your hands or a container. Serve hot with chicken broth or your favorite meat.

 

•  You can use crunchy smoked bacon instead of chicharrón, and you can also stuff the mofongo with shrimp and other seafood.

Chicken Fajitas From Hispanic Food Network

06/29/2015

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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.

Enchiladas By The Hispanic Food Network

Fast and Tasty Enchiladas

06/26/2015

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Ingredients
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Salsa:
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
Pinch salt
Enchiladas:
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
Directions

To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.

Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.

To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.

Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.

Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.