Hispanic Dishes (6)

Peruvian Lomo Saltado

Peruvian Lomo Saltado

Ingredients:

  • 1 Tbsp vegetable oil, divided 1 lb. sirloin steak, cut into strips Salt and pepper, to taste
  • ½ red onion, sliced
  • 1 medium tomato, sliced 2 cloves garlic, minced
  • 1 Tbsp. aji Amarillo paste 2 Tbsp. soy sauce
  • 1 Tbsp. white vinegar
  • 1 Tbsp. fresh cilantro, chopped
  • 1 lb. French fries, cooked, hot
  • White rice, cooked, optional

Directions:

  • Heat 1 of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned (5-6 minutes). Remove from the pan.
  • Heat the remaining of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji Amarillo paste and cook for another 5-7 minutes, until the tomatoes have released some of their juices but are still intact.
  • Add the soy sauce and vinegar and stir to Let cook for 1 minute.
  • Add the steak, fries, and cilantro. Toss gently to coat the fries in the
  • Serve with white rice, if desired

Nutrition Facts:

Makes 4 Servings

Calories

552

Fat

25.4g

   Sat Fat

6 g

Carb

39.9 g

   Fiber

4.8 g

Protein

39.4 g

Sodium

864 mg

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Chicken Empanada

Chicken Empanada

Ingredients:

Dough

  • 3 cups all purpose flour
  • 1 teaspoon salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup vegetable oil
  • 1 cup warm water

Filling

  • 1 lb. browned ground beef or cooked shredded chicken
  • ½ medium onion, diced
  • 2 Tbsp. olive oil
  • 3 garlic cloves, crushed
  • 1/8 cup chopped fresh cilantro
  • Salt and pepper to taste
  • ¼ -1/2 jalapeno, minced (optional)
  • 1 Tbsp. tomato paste
  • 1 pkg goya sazon with annatto

Cooking

  • 1 cup vegetable oil for frying

Directions:

  • Dough: Combine all the dry ingredients in the bowl of an electric mixer; add all wet ingredients. Mix for about 3 minutes until well combined. Dough will form. Remove dough and knead for about 3 minutes. Let sit in plastic wrap for another 15 minutes. Divide into 12 pieces, then roll into 4 inch
  • Filling: Brown ground beef, drain excess grease or sauté shredded chicken in 2 Tbsp. of olive oil. Add all the ingredients and cook for an additional 10 minutes stirring occasionally. Let cool.
  • Cooking: Preheat the vegetable oil in a frying pan at about medium heat. Place about 2 Tbsp. of the filling in the dough and seal the edges with a fork. Deep fry for about 5 minutes on each side, then place on a dish lined with paper towels. Press another layer of paper towels over the top and

Nutrition Facts:

Makes 12 Empanadas

Calories

395

Fat

26.5 g

   Sat Fat

3.9 g

Carb

24.7 g

   Fiber

1 g

Protein

14.3 g

Sodium

271 mg

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Cheese Pupusas

Cheese Pupusas

Ingredients:

Curtido

  • 2 cups shredded green cabbage
  • ½ cup apple cider vinegar
  • ½ cup water, more/less as needed
  • ½ onion, thinly sliced
  • 1 carrot, grated
  • ¼ tsp. ground oregano
  • ¼ tsp. red pepper flakes
  • 1 pinch of salt, to taste

Pupusa Dough

  • 3 cups masa harina flour
  • 1½ cups water, more/less as needed
  • ½ tsp. salt

Pupusa Filling

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp. heavy whipping cream, more/less to taste
  • 1 scallion, finely chopped
  • Cooking spray

Directions:

  • Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened (about 3 minutes). Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process.
  • Mix cabbage, apple cider vinegar, water, onions, carrot, oregano, red pepper flakes, and 1 pinch of salt together in a large bowl. Refrigerate until flavors combine, 8 hours to
  • Combine masa harina, water, and ½ tsp. salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5-10 minutes.
  • Stir ricotta cheese, mozzarella cheese, heavy cream, and scallions together in a bowl to make a paste.
  • Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round ¼ inch thick patties between your
  • Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2-3 minutes per
  • Drain cabbage mixture and serve alongside pupusas.

Nutrition Facts:

Makes 8 Servings

Calories

236

Fat

6.1 g

   Sat Fat

3 g

Carb

37.2 g

   Fiber

5 g

Protein

9 g

Sodium

93 mg

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Tacos

Tacos

Ingredients:

  • 6 taco shells
  • Ground beef taco meat
    • 1lb lean ground beef
    • 1 Tbsp. ground chile powder
    • ½ tsp. ground cumin
    • 1 tsp. paprika
    • ½ tsp. granulated garlic
    • ½ tsp. granulated onion
    • ½ tsp. dried oregano
    • ½ tsp. salt
    • ½ tsp. pepper
    • 2 Tbsp. tomato paste
    • ½ cup beef broth Optional Toppings
    • 2 cups chopped lettuce
    • 1 medium avocado, sliced
    • ½ cup salsa
    • ½ cup sour cream
    • ½ cup shredded cheese
    • ¼ cup purple onion, minced
    • ¼ cup cilantro, chopped

Directions:

  • Crumble the ground beef into a cold pan and turn the heat to Working continuously, break up the ground beef with a spatula or a wedge shaped wooden scraper/spoon, until it is very fine in texture.
  • Stir the taco seasoning into the ground beef and cook until fragrant. Add the tomato paste and stir. Add the beef broth and simmer until almost absorbed. Aim for a moist but not wet mixture. Adjust seasoning with salt and
  • Wash and chop lettuce and cilantro. Slice avocado. Mince onion. Have salsa, sour cream, and shredded cheese
  • Divide the seasoned taco meat evenly between the taco shells. Top the shells with your favorite toppings. Enjoy!

Nutrition Facts:

Makes 6 Servings

Calories

310

Fat

18.8 g

   Sat Fat

7.7 g

Carb

8.1 g

   Fiber

3.4 g

Protein

27.8 g

Sodium

516 mg

 

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Yucca Chips

Yucca Chips

Ingredients:

  • 2 cassava root (fresh)
  • 1 quart water, iced (more or less as needed)
  • Salt to taste

Directions:

  • Slice off about a half inch from each end of the cassava (yucca)
  • Peel the brown bark-like skin from the
  • With a vegetable slicer or mandolin, slice the root into thin rounds (about 1/8 inch or less). You can use a straight blade or crinkle-cut blade.
  • Put the slices into the ice water right away and allow them to steep for 45
  • Remove the slices from the
  • Drain and dry on paper towels (you don’t want them to be wet when you put them in hot oil).
  • Fry in hot oil at 370F until lightly brown and crisp. Don’t crowd the fryer. Fry in batches if necessary.
  • Drain the chips on paper towels, sprinkle with salt.
  • Serve immediately or allow to cool and store them sealed in plastic bags or airtight container.

Nutrition Facts:

Makes 2-4 servings

Calories

326

Fat

0.6 g

   Sat Fat

0.2 g

Carb

77.6 g

   Fiber

3.7 g

Protein

2.8 g

Sodium

68 mg

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Cuban-style Yucca

Cuban-Style Yucca

Ingredients:

  • 2 lb yucca, peeled & sliced lengthwise
  • ½ Tsp. salt
  • ¼ cup olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ½ tsp fresh lemon juice

Directions:

  • Place the yucca into a pan and fill with enough water to Stir in salt.
  • Bring to a boil over medium-high heat, cover, and cook until tender (about 15 minutes).
  • Drain and place yucca on a serving
  • Place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat (about 5 minutes).
  • Pour the hot olive oil mixture over the yucca and serve

Nutrition Facts:

Makes 6 Servings

Calories

321

Fat

8.8 g

   Sat Fat

1.3 g

Carb

59.1 g

   Fiber

3 g

Protein

2.3 g

Sodium

216 mg

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