All-time popular former Hispanic Recipes

Hispanic Food covers the culinary traditions of Puerto Rico, Mexico, Cuba, South and Central America. These countries have Spanish cultures and origins. Hispanic Food varies from each town, family and region.

All-time popular former Hispanic Recipes

All-time popular former Hispanic Recipes

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All-time popular former Hispanic Recipes

All-time popular former Hispanic Recipes

Hispanic groups usually like to eat their Food with rice. Other Hispanics like to mix their meals with beans, potatoes, quinoa and wheat or cassava. These Foods are not similar to your basic nachos, tacos, tamales and enchiladas. They have their individual mainstreams of Menu items, from the main dishes, desserts and appetizers up to the beverages.

Listed below are different types of customary Hispanic Recipes:
1. Picadillo Tacos
Ingredients:
o 1 large chopped onion
o 1 teaspoon vegetable oil
o 2 cloves garlic minced
o 2 pounds lean ground Pork
o ¾ cup Sun-Maid Natural Raisins
o 1 can or 15 ounce tomato sauce
o ½ cup piMento-stuffed green olives sliced
o Salt and pepper
o 1 teaspoon ground cinnamon
o 12 purchased taco or tostada shells
o 3 cups shredded lettuce
o 1 ½ cups shredded Monterey Jack cheese
o 1 ½ cups coarsely grated radish
o Lime wedges

Directions:

Heat oil in a large skillet over medium heat.

Add garlic and onion, cook for about 3 minutes.

Cook until it becomes soft.

Add some Pork.

Increase the heat and stir, breaking up the large pieces (cook until the Pork is no longer pinkish in color).

Add tomato sauce, raisins, cinnamon, olives, pepper and salt to taste.

Simmer, stirring occasionally for about 10 minutes or until the sauce has thickened.

Divide warm picadillos in the middle of its shells.

Serve this topped with radish, cheese, lettuce and a squeeze of lime.

2. Sweet Raisin Tamales
Ingredients:
o 35 pcs cork husks
o 1 ½ c butter
o 3 pounds corn masa (prepared, for tamales)
o 1 cup granulated sugar
o 2 teaspoons of baking powder
o 1 ½ cup of Sun-Maid Natural Raisins

Directions:

Soak the corn husks in hot water for about 30 minutes or until the corn husks are soft.

Combine the ready masa with baking powder, sugar and butter using a large deep bowl.

Mix until it becomes smooth, using a heavy spoon or electric mixer.

Spoon about two teaspoons of raisin-masa combination in a mound of about 1 x 3 inches, particularly on the length and center of corn husks.

Roll the long side of husks over some filling.

Fold the narrow the end of the husks up and tie it with a strip of corn husk, leaving the top end open or twisting both ends and tying it.

Steam the tamales for about 45 minutes.

The corn husks should pull away from the masa when it's done.

Serve warm.

3. Raisin Salsa
Ingredients:
o 1 medium tomato
o 1 medium red onion
o ½ bunch of cilantro
o 1/3 cup sweet pickle relish
o 1/3 cup ketchup
o 2 cloves garlic
o 2 jalapeno peppers stem and seeds removed
o Juice of 1 lime
o ¾ cup of Sun-Maid Natural Raisins
o Salt

Directions:

Beat all the ingredients, except for the raisins, inside the food processor for about 10 minutes or until it becomes coarsely chopped.

Transfer the combination onto a large bowl.

Stir in the raisins.

Salt to taste.

Let this stand for about 15 minutes so that the flavor blends.

All-time popular former Hispanic Recipes

A Good Gumbo Recipe!

I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and surely knew how to cook. Most of the time, you could not get them to write down their recipes because they used a "pinch" of this and "just sufficient of that" and "two fingers of water" and so on. This method is a mixture of both of their recipes which I have added to over the years. My brother cooks his gumbo a puny dissimilar than mine and like all good cooks; he will tell you his is better.

A Good Gumbo Recipe!

A Good Gumbo Recipe!

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A Good Gumbo Recipe!

A Good Gumbo Recipe!

You need a large pot. I like to use Magnalite brand pots which are what my mother always used for everything. I have cooked gumbo in other types of pots and it still tastes good. The magic of any good Creole dish is the "roux". This is flour which is browned to a rich mahogany color. A lot of population try manufacture the roux while they are Cooking the vegetables in the bacon grease. My mother taught me to brown the flour first and then you can add it as you cook your gumbo. The advanTAGe is you don't have to worry about burning all your seasonings and you don't have to Watch all things as closely.

She would take a five pound bag of flour and brown it in a flat pan in the oven. This is only good for population who do a lot of Cooking and even I don't cook that much. I take a large Teflon frying pan and put in a cup or two of flour and under a medium to high heat gradually brown the flour. I permanently stir the four with a spoon or spatula and it will brown quite nicely in a matter of ten minutes or less. You can get it as brown as you want and if it burns, you have not wasted all your seasoning. surely there are a lot of gravy and roux mixes on the shop now and they work quite well as a roux so you can substitute that if you like. A brand named Tony Chacherie's is a good choice. I buy a large package of gravy mix at Sam's when I am feeling lazy. This would not meet with my mother or grandmother's approval however.

Here is the method and Bon Apetit. Creole Gumbo

Recipe shared by Edgar M. Dapremont Jr.

1c. Chopped celery 1 large onion, chopped 1 large green bell pepper, chopped 4 tsp. File (if you can't get this, it will still be a very good gumbo) 2 toes minced or chopped garlic 1 cup of all purpose flour 3/4 cup bacon grease 1 lb. Andouille sausage (a Cajun sausage) - if you can't get this use a good smoked sausage 1 tbsp. Sugar 1/8 cc Tabasco 1/2 teaspoon Tony Chachere's seasoning 3 Qt. Water 6 beef bouillon cubes 4 bay leaves 1/2 tsp. Dried leaf thyme 1(14 1/2-oz.) can stewed tomatoes 1 small can tomato sauce 2 (10oz.) icy cut okra, thawed 2 tblsp. White vinegar 1 or 2 lbs. Of lump crabmeat 3 lbs. Shrimp 2 Tbsp. Worcestershire sauce

Roux: Add flour to 3/4 cup melted bacon grease in large heavy skillet and stir well to blend. Cook this over low medium heat stirring permanently until it becomes a dark mahogany rich brown color. This will take 20 to 30 minutes and it must be Watched continuously and you must continue to stir until terminated or flour will burn.

Alternate method of making ready Roux: I take the flour and brown it on a high fire while stirring permanently until it is a rich brown. I make the roux by then adding the brown flour to the bacon grease and then I just add the processed vegetables. I use brown flour a lot in gravies and soups so I have a big package of brown flour always available. (My mother browns 5 lbs. Of flour in enlarge in her oven and then keeps it in the freezer for whenever she needs it. Both methods of manufacture a roux work well but you just have to make sure it is good and rich brown.

Vegetables: Process the onion, celery, bell pepper, and garlic in a Food processor. Add sausage and the processed ingredients to the roux and cook for 10 to 15 minutes, stirring permanently to saute the vegetables. Set this aside.

Boil Water: While making ready the roux and vegetables start the 3 quarts water to boiling in a large Dutch oven or Gumbo pot at least 6 Qt. Size. Add beef bouillon to boiling water to originate a beef broth. Consolidate roux mixture to boiling broth and stir. Sacrifice heat and add bay leaves, thyme, tomatoes, tomato sauce, sugar, salt, Tony's seasoning, and Tabasco to boiling mixture. Simmer on low heat for 1 hour. At the 45 puny mark, add 2 teaspoons file to gumbo and stir.

Okra: While the gumbo is Cooking, cook the okra in a large frying pan with the 2-tablespoon of vinegar for about 15 or 20 minutes. Drain the fat off the okra and set aside.

Crabmeat, Shrimp, Okra: After the gumbo has been cooking for about 1 hour, add crabmeat, shrimp, okra, and Worcestershire sauce. Cook for about 45 minutes more after adding these last ingredients. At the end add 2 more teaspoons of file.

Serve over rice.

ComMents from Edgar: The gumbo can be icy or refrigerated and many population like it best the next day. Bon Apetit!

A Good Gumbo Recipe!

What is the Key to making Good Hamburger Patties?

In a nutshell, if there is a formula in manufacture good hamburger patties, it is choice of the right type of meat, forming the patty itself, and then Cooking it right.

What is the Key to making Good Hamburger Patties?

What is the Key to making Good Hamburger Patties?

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What is the Key to making Good Hamburger Patties?

What is the Key to making Good Hamburger Patties?

When buying hamburger, most folks buy prepackaged ground beef and have no idea what is of course in that package. Did the ground beef come from one cow, or many cows?

Then, did you open up a package of meat that is red on the surface and brown in the center? Now, some say this is just a natural occurrence. When red meats are exposed to oxygen, and when combined with something call myoglobin, you get this natural condition. And, not to worry, the meat is fresh and edible. Are we being jerked around?

Have you bought prepackaged hamburger and received kind of a funny smell from it? Or, have you noticed it while you were Cooking it? Like it's not of course fresh smelling?

This may lead you to selecting your own meat and either having the butcher grind it for you, or you can grind it yourself.

Grinding it yourself is not a real hassle. You can use a Food processor in the pulsating mode, purchase a hand meat grinder, or a mechanical one.

What are the cuts of meat that you can use for hamburger patties?

o Beef Sirloin
o Ground Chuck
o Brisket
o Chicken
o Lamb
o Turkey
o Buffalo

You can incorporate dissimilar meats, like ground chuck and sirloin. Ground chuck has a small more fat in it and if you incorporate it with sirloin, it will cut down on the fat content. Or, you could use sirloin by itself. However, it may ensue in a real dry burger.

Mix beef with turkey, but your patties will be a bit softer and harder to cook. But, you can add bread crumbs to make them firmer, especially if barbecuing.

You can also add all kinds of spices, dry rubs, eggs, peppers, onions, garlic, and cheeses to patties. However, you should get a real feel for the natural flavor of the meat first, and then experiMent.

The last time I formed up hamburger patties, I used brisket. It was a small fatty, so I trimmed some of it off. Cut the meat into small chunks, about one inch square.

Place it all in a plastic package and put it in the freezer for about one half hour. It will grind up a lot easier.

I coarsely ground the brisket and I formed it into about the size of a tennis ball. Put a small olive oil on your hands before you do this.

Gently flatten each ball to about a half inch thick. You want your patty to be loosely packed. Work nearby the edges a bit to get it symmetrical.

Put a thumbprint in the middle of each patty. This keeps the patty from rising in the middle. Don't go berserk, a tiny indent with your thumb will suffice.

You can do something when you know what kind of beef you have, that you can't do when you buy a package of pre-ground hamburger. And, that is: you can cook it rare, medium rare, or how ever you want it.

When the barbecue or skillet is hot, cook the patties four to five minutes on each side. Try up to seven minutes for medium done hamburger.

o Buy brisket, beef sirloin, ground chuck, turkey, chicken breasts, lamb, buffalo
o Grind it up using Food processor, meat polisher ( Courser the better)
o Roll the brisket into the size of tennis balls (put a small olive oil on your hands)
o Gently flatten each ball to about a half inch
o Poke a small indent in the center
o Sprinkle lightly with salt and pepper
o Grill on the Bbq, or cook on stove top 5 to seven minutes on each side depending on doneness preferences
o Chicken, turkey and lamb (Make sure you use a meat thermoMeter)

Now that you have gone straight through the process, you can experiMent by adding dissimilar things to the meat. I don't do this, but try it.

For example, you can add onions directly to the patties, but I prefer either uncooked onion rings on my burgers, or cooked separately and caramelized. I also like to add a slice of cheese to the top of the hamburger in the final sTAGes of cooking to make it real good.

What is the Key to making Good Hamburger Patties?