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.

Honduran Mango Salad From The Hispanic Food Network

Honduran Mango Avocado SalsaBy Ninja Chef on April 30, 2007

FIND THIS RECIPE ON OUR WEBSITE




3 Reviews

• Prep Time: 10 mins
• Total Time: 30 mins
• Serves: 4-6, Yield: 1.0 Bowl

About This Recipe"My grandma came back from Honduras with some amazing snack recipes up her sleeve and I just needed this one in particular. It is great for parties and adds a very festive feel to your surroundings. It is best served alongside some tortilla chips, and I prefer yellow corn tortilla chips and if you have to use a name brand I prefer Tostitos."



Ingredients

• 1 mango, peeled and diced
• 2 avocados, peeled and chopped
• 1 tomato, diced into very small pieces
• 1/8 red onion, diced
• 1 red pepper, diced into very small pieces
Optional
• 1 dash garlic powder (optional)
• 1 dash lime juice (optional)

Directions

1. Cut up the mango avocados, tomato, red onion and red pepper in to the amounts described.
2. For extra flavor, add a dash of garlic powder and/or a dash of lime juice.
3. Then when all the work is done, let it sit in the bowl for about 20 minutes or over night with a plastic wrap over it to keep its flavor.
4. After that, all you have to do is serve it with chips and enjoy!

Puerto Rican Soup By The Hispanic Food Network

• Times
• Total:45 Min
• Preparation:15 Min

• Servings4 to 6 servings

There is no doubt that Puerto Ricans love soup. Not even high temperatures make us turn down a hot soup or asopao. Some people say that asopao was created from a paella dish with plenty of water, and I dare to compare it with Spain´s arroz caldoso, which is prepared with meat, vegetables, seafood or chicken. Nevertheless, our island is still a good place to taste many types of shellfish and fish asopaos, served with mofongo or tostones.


Ingredients

• 1 (3 1/2 lbs) chicken, cut into pieces and without skin
• 1/2 cup of green peppers, chopped
• 1 medium onion, chopped
• 7 fresh cilantro sprigs, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/2 teaspoon oregano
• 2 ounces of smoked ham, diced
• 3 tablespoons tomato sauce
• 1 cup rice
• 6 to 8 cups water
• Stuffed olives

Instructions

• Season the chicken with salt and pepper. Heat the oil in a pot at medium temperature. Add and combine green peppers, onion, cilantro, garlic, oregano and ham.
• Cook until done, but not browned.
• Add tomato sauce and mix well. Add chicken pieces, cover them with the mixture and cook until brown.
• Add water and cook at medium heat for about 15 minutes.
• Add rice and cook for 25 minutes.
• Serve on a deep dish with stuffed olives, slices of pepper or avocado.

PUERTO RICAN RESTAURANT IN SMALL TOWN HAS BIG TASTE

TROPICAL CHICKEN PICKEN AUTHENTIC PR FOOD IN THE TRIANGLE!

SEE THE VIDEO! 
When Ilia Scrivano retired to Raleigh from Long Island with her husband Franchesco 5 years ago she thought she’d never see another authentic Puerto Rican restaurant again. “I thought I’d have to travel back to Long Island to get authentic Puerto Rican food again. I couldn’t believe I’d be able to get it here. This is just a blessing”, said Scrivano.

Scrivano was eating Puerto Rican chicken soup when I caught up with her at the Tropical Picken Chicken in Wake Forest, North Carolina. She says what may be better than the food, is the service she gets from owner Randy Hernandez and his entire staff. “It feels like home and the food is so authentic,” said Scrivano, who is a mean cook herself, according to her husband.

Hernandez who also owns Latin Quarters in Raleigh, opened the restaurant 3 years in Wake Forest. A tiny town just outside of the thriving Raleigh metro area. Many people thought the restaurant would not work in such a small town. “In the beginning it was tough because no one new where we were at.  But this is a great location. In the beginning people thought we were in the middle of nowhere. But the Wake Forest Community and the Wakefield Community and Raleigh has really supported us. People come from all over the place to eat here.

Loyal supporters, not only include the Scrivanos but a gentlemen whose first name is Pa. I never caught his last name. Pa has eaten at the restaurant almost everyday for the past year according to Hernandez. I never got a chance to interview Pa. He seemed into his food so I didn’t want to bug him. Man…I wish I would have asked what he thought of the food! Before I knew his story…Pa was gone.

“We are unique, no one else has this kind of food and we’re very personal with our customers. It’s like coming in Abuelita’s (Grandma’s) house. Pa is one of our greatest supporters, he’s always here. He comes to the other restaurant (Latin Quarters). He’s constantly bringing new customers in. It’s good to have that kind of customer and constantly shouting us out,” said Hernandez.

The small restaurant has a big city feel. Perhaps that’s because Hernandez, a Nueva Rican has decorated the restaurant with New York Yankees pictures and a variety of Puerto Rico memorabilia. Hernandez says what makes his restaurant great is the variety of people and the taste of the food.

“What makes this place special is we are the only Puerto Rican Restaurant in Wake Forest and we have a great Mix of Latinos working here, we have Puerto Ricans, Mexicans, Colombians, Cubans and we cook from our hearts,”said Hernandez.

Hernandez showed me what was cooking inside Tropical Picken Chicken kitchen. Today’s special: the Jerk Chicken with 2 sides and a drink for just 6.95. For me, Hernandez cooked up some Pollo Guisada with black beans and rice, a traditional Puerto Rican recipe. Hernandez also showed me why his rotisserie chicken is so good without giving away his secrets. “What happens is we season this chicken in our herbs and spices but I’m telling you what,” said Hernandez with a smile. “After we season it for 3 days we let it marinate then we slowly cook it on the grill for an hour and half. When it’s time to serve, we cut and put it into our seasoning again,” said Hernandez.

If the food wasn’t enough, Hernandez brought out some new deserts on the menu you that are absolutely delicious. “This is a new desert called Flan Cocho, flan on the top with chocolate cake on the bottom. Then this is Flan de Coco.This is Flan de Queso…flan with cheese. This is Coquito…kind of like a Puerto Rican egg nog,” said Hernandez.

Hernandez is planning on opening his third restaurant in Raleigh called El Jefe Latin Street Food in January. The restaurant is just off Wake Forest and Six Forks Road. “We are planning to take the best that we have here and the best that we have from Latin Quarters and create another store but it’s pretty much just street food,” said Hernandez.

As for Ilia Scrivano she says she’ll follow Hernandez to wherever he goes but for now coming to Tropical Picken Chicken is like coming home. “When I was a little girl we would go to my Grandmother’s house every Sunday. There were 9 brothers and sisters and we would all gather at my Grandmother’s house and I remember all my Aunts in the kitchen. I remember who’s cutting what. And everything was prepared. And my Grandmother expected us every Sunday. When I come here it’s like being in that kitchen again,” said Scrivano.

And it’s that feeling of home that keeps loyal customers coming through Tropical Chicken’s doors.

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HOW TO CAN SALSA

16 Homemade Salsa Recipes & Canning Tips 16 Comments  
Here’s a nice mix of recipes for salsa that use garden fresh tomatoes and ingredients while others use canned tomatoes. I also added a few resources at the bottom that are packed with info and safety tips for canning.

*Note: Descriptions below are quotes from the sources

Canning Jar With Freshly Chopped Tomatoes From The Garden

MORE RECIPES ON HFNTV

1. Garden Salsa Recipe: I grow almost all of these ingredients in my garden. This recipe makes a large batch, but it’s always gone in no time. Recipe from Taste Of Home.
2. Canning Recipe: Canning salsa is a lot of work, no question about it. However, the results are excellent, and I love being able to dig into a bowl of summery salsa in the middle of the winter. Recipe from Seasonal Ontario Food.
3. The Best Recipe for Canning: We use this salsa in place of rotel for a cheese dip, also added to mashed avocados with lime juice for guacamole and my hispanic friends like to eat it on rice. And of course, it’s used as a dip for tortilla chips or topping on other Mexican dishes. Recipe found at Belle Adorn.
4. Spicy Version: Let me also tell you that we like things spicy, so this recipe it not for someone that likes things on the mild side. However, the recipe can be adapted by decreasing the amount of spicy ingredients you add. In my opinion this is one of the best salsas I have tasted and reminds of the salsa you get at really great Mexican restaurants…not to mention it is definitely far better than the bottled versions at the grocery store. Recipe found at My Baking Addiction.
5. Homemade Traditional Style (Canning Recipe): You can adjust the “hotness” of it by adding more jalapeno peppers. Recipe found at The Bryant Family News.
6. Bryanna’s Homemade Version: This is the excellent tomato salsa recipe I have made over and over again. Recipe found at Cotton Picker Cooking.
7. My Favorite Salsa Ever: The texture is somewhere between chunky and thin. There are lots of small pieces of veggies suspended in the liquid base. I think what makes this really fantastic is the fresh and spicy flavor, similar to pico de gallo. Now I keep a batch in the fridge at all times. Recipe found at Annie’s Eats.
8. Homemade Salsa and Canning Tips: My dh and I think it tastes a lot like the salsa at Carlos O’ Kelly’s, a popular Mexican restaurant here in the midwest. Found at Home Steeped Hope.
9. Roasted Tomato Salsa: It’s a variation on the salsa that I’ve made a bajillion times: a make-over, if you will. Instead of combining raw tomatoes, garlic and peppers as usual, I’ve roasted them here, which deepens their flavors and, in this case, compensated for the rather sad roma tomatoes I was stuck with. And then, instead of chopping the veggies, I briefly whizzed them in the food processor. Found at The Kitchen Sink Recipes.
10. Homemade Salsa: This recipe came from my Granny C, literally she told me over the phone and I have it scribbled down on a scrap piece of paper, but I haven’t misplaced it because it is the best homemade cooked salsa I have ever eaten. Trust me that’s saying something. I live in Texas and eat Mexican food at least 1 time a week, seriously I know my salsa. Recipe found at Newlyweds!
11. Canning Salsa with Garden Tomatoes: These ingredients will create a mild to medium salsa. It has a sweet beginning, but the more it sits in your mouth, you’ll feel a slight heat. Simply adjust the heat by adjusting the amount and types of chilis. Recipe found at Real Life.
12. Homemade Salsa (Canned & Fresh OK): For those of you who are new to making salsa or blanching tomatoes…you’re in luck! I just made a batch of salsa today, and I took pictures so I can give you the play-by-play. Recipe found at Call Her Blessed.
13. Super Fast Blender Salsa: Buy up cases of tomatoes when they go on sale. If you can’t find cheap tomatoes with jalapenos, buy a jalapeno separately and use plain diced tomatoes. A lemon can swap in for the lime also. Use up some of the tender cilantro stems to save extra money here. Recipe found at Prudence Pennywise.
14. Tomatillo Salsa (Canning): This salsa smells impossibly sour while you’re cooking it down, but fret not… all will be well when the simmering is done. Don’t be tempted to skimp on the acids; they’re necessary for safely preserving this naturally low-acid food. Recipe found at Married…With Dinner.
15. Salsa Roja (roasted red salsa): And people, this salsa. PEOPLE. With a lifetime of tasting, sampling, and gorging research on salsa, I have never in my life had salsa this good. Recipe found at One Particular Kitchen.
16. Roasted Yellow Tomato Salsa Recipe with Cilantro: If you cannot find these tiny heirloom yellow tomatoes, any grape or cherry tomatoes will do. The roasting coaxes fresh tomato salsa from bright and acidic into complex, subtle and sweet. If you don’t care for cilantro, try using basil instead, and serve this salsa as a bruschetta on toasted gluten-free bread rubbed with a clove of fresh garlic. Recipe found at Karina’s Kitchen.

Tips For Canning

Tamale Recipe From The Hispanic Food Network

Click Here For More Tamale Recipes

EASY LATIN HOLIDAY RECIPE BY THE HISPANIC-FOOD-NETWORK

FIND MORE RECIPES ON HFN

This article is going to be very subjective. This is going to be a work in progress over the next few days. But I felt compelled to put together what I consider the best Hispanic/Latin Christmas recipes. They're not going to be in any particular order. When choosing these recipes I considered time of preparation, are families typically involved in its creation and is it something that Hispanic traditions have been built around. 

For me it was always centered my Grandmother's kitchen. My Abuela Petra Prado-Gonzalez is a wonderful cook. Her condo in Miami is always filled with fresh smell of Puerto Rican dishes. Until this day I haven't tasted Arroz con Pollo, rice and beans, Tostones or Pasteles like hers. She gave me a great sense of what Caribbean food should taste like. From now until the day I pass on God's great Earth Puerto Rican food will always be my favorite.

In Hispanic Culture, no matter if we are Puerto Rican, Mexican, Cuban or anything else the glue that binds us all is the recognition that our food defines our respective nations. It gives us distinction, flavor, aroma and a feeling that although our language is the same...there is something very different about all us. With all this pontificating it's making me hungry. So let's get to may favorite Christmas Recipes.



Make the dough one day ahead. It is easier to handle when it's cold and it won't be so hard on the cook. Have a pastel-making get-together with your friends. The time will pass quickly if you are having fun with friends and are listening to Puerto Rican music. We do it all the time and it's great fun.

If you are making a bunch of pasteles order the guineos from your local produce vendor. They sell to grocery stores and can be found in the yellow pages. Tell then that you want them very green and not to "gas" them. You can buy them by the case dirt cheap.

Masa (dough)

1 1/3 lbs. yautía
3 lbs. guineos verdes
1 lbs. potatoes
1 green plantain
2 tbsp. milk
¼ cup achiote oil salt

Relleno (filling)

¾ lb. pork, chopped in small pieces, seasoned with "adobo" - or buy coarsely ground pork.
2 tablespoons "achiote" oil
3 oz. chopped ham
½ chopped onion
2 chopped garlic
4 ajíes dulces - chopped
3 recao leaves chopped (may use cilantro instead)
1 -8 oz. can tomato sauce
½ can garbanzo beans
½ cup cooking olives with pimento, chopped
1 -6 oz. can chopped pimentos
1 tsp. salt
1 tsp. black pepper
1 tbsp. orégano

Other

Banana leaves (or aluminum foil & butcher paper)
If you have just a few plantain leaves you can cut them in small pieces and add a piece to each pastel to improve the flavor.
½ cup achiote to grease the plantain leaves or paper.
string to tie pasteles
A large pot of boiling salt water

Masa (dough)

HINT - Boil the green bananas for a few minutes until the peel begins to turns black. Then you can just pull off the peel and grate the guineitos in the food processor. Make sure you don't leave them in the pot too long.

Peel the rest of the vegetables, rinse them and grate in a food processor. Add milk, oil, and salt. Mix well, cover, and refrigerate for at least one hour.

It is best to do this the day before actually putting the pasteles together. It makes for easier handling masa.

Relleno (meat filling)

Heat the oil in a "caldero" and cook the meat and ham for about 5 minutes over medium heat. Add the rest of the ingredients. Cook on low for approximately 25 minutes until the pork is completely cooked. Cool.

The Wrapper (use either banana leaves or aluminum foil)

Banana leaves. Use 10 bundles of plaintain leaves. Remove the central ridge on each leaf. Divide leaves into pieces, about 10" square. Wash and clean leaves with a damp cloth and blanch them (toast them slightly over gas stove flames).

If you have just a few plantain leaves cut them in small pieces and add a piece to each pastel for more flavor.

Aluminum foil.Use aluminum foil with butcher paper or plastic wrap on top to make a "wrapper." You may add a piece of banana leaf (if available) right on top.

Assembling the pasteles

(Cover the kitchen counter with newspaper for easier cleanup time)
Turn on your Puerto Rican music. . . .

Grease center of the wrapper - using the back of a spoon dipped in achiote oil.

HINT - Use a ½ cup measuring cup to scoop dough (this helps keep the pasteles the same size). In the center of the wrapper place ½ cup of dough and thinly spread it not more than 5" long and about 4" wide. Keep a small ruler handy to determine size until you can "eye-ball it."

HINT - Use a 1/8 cup measuring cup to scoop the meat filling and fill just a bit over the brim. That should measure 2½ tablespoons. Place 2½ tablespoons of meat filling on the masa - a bit off the center.

Fold the wrapper in half to close the pastel. If using foil, fold the edges over until tightly sealed. If using leaves just fold one over the other until completely sealed.

Tie the pastel. (You may skip this part completely if you are using foil paper - simply make sure the folds are pressed securely.) Tie the pastel with string to hold it together. Make one run of string lengthwise and two runs the other way (see picture above). This will hold the banana leaves secure.

Got leftover dough? Make alcapurrias.
Cook the pasteles for 1 hour turning them once half way through cooking. Freshly cooked pasteles taste much better. Freeze them raw.