Recipes from Puerto Rico
Traditional recipes from Puerto Rico are known as cocina criolla and contain influences from the Taíno inhabitants as well as Spain, Africa and America.
The Taíno diet was based on yucca, vegetables, fruit and fish and to this has been added various spices, chicken and beef. Two important elements of many recipes from Puerto Rico are sofrito and adobo.
Sofrito is made from onions, garlic, cilantro (corriander) and peppers. It often includes achiote, which produces a bright yellow color.
Adobo consists of black peppercorns, oregano, salt, garlic, olive oil, and lime juice. While many cooks prepare it to their own recipe, adobo is available in most Puerto Rican food stores.
One of the commonest recipes from Puerto Rico is called arroz con habichuelas - simply rice and beans. Found in virtually all restaurants, it can be served as a side dish with meat or on its own and Puerto Ricans often eat it at home.
Arroz con habichuelas1 medium onion, chopped 1/2 green pepper, chopped 1 small can tomato sauce 1 cup water 1 can kidney beans 2 cloves of garlic Cooked rice Salt and pepper to taste 1. Saute the onion, pepper and garlic. 2. Add the beans, tomato sauce and water to the mixture and boil. 3. Season to taste and simmer for 45 minutes until reduced. 4. Mix with warm rice and serve. |
Another traditional recipe from Puerto Rico is Arroz con pollo - chicken with rice. Like many recipes from Puero Rico, it is cooked in one pot.
Arroz con pollo1 chicken cut into serving pieces 1 tablespoon of adobo 1/2 cup olive oil 1 onion, chopped 1 green pepper, chopped 3 cloves garlic, crushed 1 cup tomato sauce 3 cups rice 3 cups chicken stock Salt and pepper to taste 1 cup white wine
1. Mix chicken with adobo and garlic and marinate overnight. 2. Heat oil and saute chicken pieces for 5 minutes. Remove and saute the onion and pepper. 3. Add tomato sauce, chicken and wine. 4. Add remaining ingredients and bring to a boil. Reduce the heat, stir and cover. Cook for 30-40 minutes. |
And no page on recipes from Puerto Rico would be complete without a recipe for mofongo.
Mofongo3 plantains 4 cups of water 1 teaspoon of salt 3 cloves of garlic, peeled Olive oil 1/2 pound of cooked bacon
1. Peel the plantains and cut them into one inch slices. Boil in the water and salt for 15 minutes. Remove and drain. 2. Fry the plantains in an inch of olive oil until just golden - about 3 minutes on each side - and remove from the pan. 3. Fry the bacon in the olive oil until crispy, then crumble it. 4. Mash the pieces of fried plantain down and refry until crispy in the same olive oil as you used for the bacon - about 2 minutes each side at medium heat. 5. While the plantain is frying, crush the garlic and add to the bacon. 6. Mash the plantain and add the garlic and bacon mix. Season if necessary and shape into balls to serve warm as a side dish.
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