Chiles en Nogada

As we approach September 16, Independence Day in Mexico, lots of restaurants are offering the special dish of "Chiles en Nogada". This delicious meal is served in Mexico during the months of August and September.  Some say it is because the pomegranates are in season, others say it is a way to celebrate Independence Day, and others claim it is a combination of both.

The ingredients include poblano chiles filled with picadillo – filling of meat, spices, & fruit. A walnut-based cream sauce covers the chili, and pomegranate seeds are sprinkled on top. It is also very patriotic displaying the nation’s bandera – flag with green (chili), white (sauce), and red (pomegranate). The way it is served varies from region to region.

If you'd like to try making this delicious meal, click here for the recipe.

Plato Paceño

This a typical meal in La Paz, Bolivia.  It is usually served with soup and a light dessert like jello or fruit.

Ingredients

• Corn on the cob
• Horse beans (broad or fava beans)
• Potatoes
• “Kollana” cheese
• Steak -- thinly sliced

Directions

1. Fry steak in oil or butter
2. Boil corn, beans, & potatoes (with skin left on)
3. Fry cheese slices in oil
4. Serve with locoto sauce (see below)

Locoto Sauce

Instructions

• 2 locotos (hot peppers)
• 1 large tomato
• 1 t onion -- minced
• Salt -- to taste
• 1 t oil

Directions

1. Halve the locotos
2. Remove seeds 
3. Wash thoroughly several times to reduce their hotness 
4. Cut locoto and tomato into small pieces
5. Grind very fine with a mortar
6. Add salt, onion, & oil
7. Mix well

 

Sancocho (Dominican Style)

This traditional hearty stew type dish is usually made with 5-7 different meats (or whatever is on-hand in the kitchen).  It is a special meal usually served for Christmas or New Years. There are many versions.

Ingredients

• 3 lbs chicken
• 2 lbs pork chops or ham -include bones
• 2 lbs beef -- include bones
• 1 lb  goat meat
• 2 lbs of assorted sausages
• 4 large unripe platanos -- cut into large pieces
• 1 lb potatoes
• 2 lbs yucca -- cut in pieces
• 2 lbs  malanga -- cut in pieces
• 2 lbs  auyama
• 5 ears of corn on the cob -- cut in chunks
• 1 lb yams -- cut into pieces
• 6 liters water
• 4 TBSP oil
• 1 1/2 TBSP oregano
• 5 tsp salt
• 2  sour oranges or 4 lemons
• 2 TBSP celery
• 2 green bell pepper -- cut in large pieces
• 3 onions -- medium size
• 1 TBSP garlic -- smashed
• Thyme -- to taste
• Cilantro -- to taste
• 2 cubes of chicken or beef bouillon
• 2 tsp vinegar
• 2 TBSP Worcestershire sauce or soy sauce

Directions

1. Cut chicken into pieces
2. Wash meat (except the sausages) & rub with sour oranges (lemons)
3. Cut into small pieces
4. Brown beef in the oil with oregano, cilantro, thyme, onions, garlic, pepper, Worcestershire sauce (Soy), & salt for 20 minutes
5. Add pork & simmer 15 minutes
6. Add water as necessary to avoid sticking to pan
7. Add chicken with stock & simmer another 10 minutes
8. Bring the water to a boil & add veggies
9. Simmer for about 10 minutes
10. Add meat & simmer until the veggies are soft
11. Mash some of these veggies & place back into pot to thicken broth
12. Serve with white rice and avocado on the side & add some hot sauce (optional) 

Serves a large gathering of family and friends.

 

 

If you are up to the challenge, try cooking up a smaller batch.  I have made this recipe with my English students and congregation members in the Dominican Republic. Each time the ingredients and directions were different, according to the chef, but every time it was absolutely delicious. 

Pana

 

Pana (Puerto Rico) = panpan (Nigerian pidgen English) = breadfruit (English) 

Off the patio of our room here in Puerto Rico there is a Pana tree. While I have eaten it here and in Africa, I didn’t know how to prepare it. It tastes somewhat like a potato. Larry’s student, Elijio, helped me prepare it. Here are the steps:

Directions:

1. Cut pana in 8 wedges
2. Peel and core  
3. Drop it immediately into water (or it will turn brown quickly)
4. Add salt
5. Boil until it is tender to a fork
6. Drain excess water
7. Pour the prepared Recao Dressing (see below) over the warm pana
8. Serve

Recao Dressing:

• 1/3 cup oil
• 1/4 medium onion chopped
• 8 green olives
• 1 Tbsp ground garlic
• Handful of recao chopped (can substitute standard cilantro)
• 2 Tbsp Sofrito
• Salt to taste
• Adobo to taste

Rosca de Reyes

Ingredients:

• 1/3 cup warm water
• 1 packet yeast
• 4 cups flour
• 1 cup sugar
• 4 large eggs -- beaten
• 3/4 cup butter --room temperature
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 teaspoon anise seed
• 4 teaspoons vanilla 
• A small figurine or toy (optional)
• Candied Fruit -- 2 cups of assorted fruit cut into strips (figs, orange, lemon, mango or cherries)

   Topping

• 1 egg beaten (egg wash)
• 1/3 cup sugar (topping)

Directions:

1. Sprinkle yeast on surface of  water (in cup) & let it sit for 10 min
2. Combine yeast water, flour, sugar, eggs, butter, salt, cinnamon, anise seed & vanilla in  large mixing bowl 
3. Mix until a dough forms
4. Knead dough for 5 min
5. Cover & let rise in a warm area until dough is doubled in size (est. 2 hours)
6. Punch dough down and shape into ring 
1. Roll dough into a log shape & bend the ends around to form a circle or you can make three thinner strips and braid them, putting ends together
2. Ring should be 12-14 inches diameter
3. Lift up one area & insert toy by pushing it up through the bottom
4. Smooth out any lumps or tears
7. Add the dried fruit by laying it across the top and pressing it in slightly
8. Let it rise until doubled
9. Brush top with egg wash & sprinkle with sugar 
10. Bake for 45 minutes at 350 degrees

This holiday bread shaped in a ring is common in many Latin American countries to celebrate Día de Reyes - Kings' Day (January 6) with a small Jesus figurine baked inside.  The tradition follows that whoever finds the figurine must host tamales on February 2nd, Día de la Candelaria - Day of the Candles.  Go to http://withlovefromlatinamerica.wordpress.com/?s=balloons+and+bread for more details.

Happy Epiphany!

Maté Doce

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Ingredients:

• 5 T Sugar
• 3 T Chocolate Power 
• 3 T Water
• 1 Liter Milk
• 1 1/2 Cup Coconut
• Bomba (Portuguese) / Bombilla (Spanish)
• A tube or drinking straw with a strainer at one end, especially for drinking maté (tea) and is a custom to share with others

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 Directions:

1. Mix sugar, chocolate powder, & water together
2. Add milk when sugar, chocolate, & water form a paste
3. Boil for 10 minutes & stir occasionally
4. Pour coconut into a thick cup
5. Insert bomba into coconut
6. Pour hot mixture into a tall cup
7. Cool for 5-10 minutes
8. Drink & share

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Recipe provided by Geiciely & Karla, members of Star of Bethlehem in Dourados, MS, Brazil. A hot drink on a cool winter day.

Moros de Habichuela Negra - Black Beans & Rice

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Ingredients

• 3 cups rice
• 2 1/2 cups of black beans -- soaked overnight & boiled until really soft or canned 
• 3 cups hot water
• 2 garlic cloves -- minced
• 1 Tbsp cilantro
• 1/2 cup celery
• 3 Tbsp oregano
• 1 chicken bouillon cube
• 1/2 large onion
• Green peppers -- optional 
  
• 3 Tbsp Adobe (multi purpose Caribbean seasoning)
• Black pepper -- to taste
• Salt -- a few pinches to taste
• Canola oil -- to coat bottom of pan
• Olive oil -- to drizzle over rice once ready

Directions

1. Add canola oil to bottom of a heavy pan & heat oil on medium high heat
2. Add garlic, onions, chicken bouillon cube, salt, pepper, cilantro, celery & green peppers & saute until garlic & onion are tender (after oil is heated)
3. Add black beans (soft) and saute all together for about 5-6 minutes until the mixture begins to bubble (after garlic & onion are tender)
4. Taste the black bean mixture to adjust seasoning  -- add more salt or adobo if needed
5. Add rice & combine with the bean mixture (after seasoning is adjusted)
6. Stir together until rice & beans are well incorporated
7. Add hot water to rice & beans and stir (water should be about 1 inch above the rice mixture)
8. Bring to a simmer until the water meets the level of rice
9. Stir whole mixture once & then cover the pot
10. Lower heat to low and DO NOT OPEN THE POT OR STIR for 20 minutes
11. Uncover & drizzle some olive oil over rice mixture

 Recipe provided by congregation member in the Dominican Republic.

Tortillas

Ingredients:

• 3 cups masa harina (special corn flour)
• 1/2 tsp salt
• 2 cups warm water

Directions:

1. Mix all ingredients in a large bowl -- adding the water slowly, until dough is tender
2. Knead about 5 min (until dough can form balls)
3. Cover with cloth & let stand for 1 hour
4. Divide the dough into balls -- the size of a small lemon
5. Roll out each ball using the rolling pin on a floured surface until very thin
6. Grill tortilla in a heavy-bottomed skillet or on griddle over high heat 
7. Turn with spatula and cook the other side when edges begin to dry 
8. Cook other side until it begins to fluff up -- 4 to 5 min for each tortilla
9. Wrap in cloth or tortilla warmer to keep tortilla fresh and warm
10. Serve immediately

Recipe provided by an English student in México. 

Bolinho de Chuva

 Ingredients:

• 2 cups of flour
• 1 large egg
• 2 tablespoons of sugar
• 1 teaspoon of baking powder
• ½ cup of milk
• Ground cinnamon

Directions:

1. Mix baking powder, egg, flour and milk in a bowl
2. Form into round balls and fry in oil (completely covered in the oil)  
3. Roll in cinnamon and sugar after frying

Notes: They taste a little like cinnamon and sugar donut holes. For more variety small pieces of apple can be added to the mix.

Recipe is from Brazil.

Quesillo (Flan)

Ingredients:

• 1/2 cup white sugar
• 6 eggs
• 1 can sweetened condensed milk (14 oz)
• 14 oz milk

Directions

• Stir sugar in a heavy saucepan over medium heat until melted and caramel-colored (it is easy to burn, so stir constantly)
• Pour the sugar mixture into a double boiler pan
• Whisk together eggs, sweetened condensed milk, & regular milk

Double Boiler Option:

1. Pour milk mixture over sugar mixture in double boiler pan after blended well
2. Add water to the double boiler & cook at medium heat for 1 hour (it is done when a knife comes out clean) 
3. Remove from the double boiler and cool for 15 min before turning out onto a plate

Oven Option: 

1. Pour sugar mixture into a round pan (glass) or loaf pan (glass)
2. Pour milk mixture into the pan over sugar mixture
3. Place pan (glass) into a larger pan (glass) & put into a 350 degree pre-heated oven
4. Pour boiling water into outer pan to a height of about 1 inch
5. Bake for about an hour or until knife comes out clean
6. Turn the quesillo out onto a plate or serve from pan

This recipe is from the Dominican Republic, but is common throughout Latin America.

Café de Olla

Ingredients:

• 1 liter of water
• 2 sticks of cinnamon (15 cm long)
• 1/3 cup of  piloncillo or brown sugar
• 1/2 cup of freshly ground coffee (ground medium)

Directions:

1) Pour water into a pot (preferably earthenware) & bring to boil

2) Add cinnamon & brown sugar or sugar

3) Boil for 20 minutes

4) Add coffee

5) Stir 

6) Remove from heat when it starts to boil & cover

7) Allow 5 minutes to release the flavor and strain

Recipe from Mexico.

Helado de Canela (Cinnamon Sorbet)

Ingredients:

• 5 cups water
• 1 1/4 cups granulated sugar
• 1 cinnamon stick (or more for topping)
• 2 tsp cold water
• 1 tsp corn starch
• 1 tsp lemon juice
• Ground cinnamon (optional)

Directions:

1. Boil 5 cups water with cinnamon until it has color, flavor & diminishes to 4 cups
2. Add sugar & let it boil for 5 minutes
3. Dissolve tsp corn starch in 2 tsp cold water & add to above mix
4. Cook for 5 minutes
5. Remove from heat & cool down a bit
6. Add tsp lemon juice & strain mixture
7. Put the mixture in the freezer after it is cold
8. Stir  sorbet so that it does not get very hard (before it gets completely frozen)
9. Repeat this 2 or 3 times, until the sorbet is ready
10. Top with ground cinnamon and cinnamon stick & serve

Serves 8.

Mangú - Mashed Plantains

Ingredients:

• 4 unripe plantains
• 4 Tbsp butter
• 2 Tbsp oil
• 2 large onions
• 1 Tbsp vinegar
• 1 cup cold water
• Salt - to taste

Directions:

1. Peel plantains & cut into 8 pieces
2. Boil plantains & add 2 tsp salt to water
3. Turn off the heat when plantains are tender
4. Heat a Tbsp of oil in a shallow pan while plantains are boiling
5. Saute onions, add salt & vinegar, set aside
6. Take plantains out of the water & mash them with a fork
7. Add the butter & cold water 
8. Mash until smooth
9. Garnish with the onions
10. Serve with scrambled eggs or deep-fried slices of salami (optional, yet traditional)

This is a common dish served in the Dominican Republic.

Serves: 4 people

Arroz con Coco - Coconut Rice

Ingredients:

• 1 cup rice (Arroz Sella Jojo-PR)
• 5 1/2 cups water
• 8 oz coconut milk (Coco Lopez-PR)
• 6 sticks cinnamon
• 1 small piece crushed ginger
• 1/2 cup white sugar
• 2 small snack size boxes raisins
• Ground cinnamon (optional)

Directions:

1. Soak rice for one hour
2. Boil water mixed with coconut milk, cinnamon, & ginger for 30 min
3. Remove cinnamon & ginger
4. Add rice & cook on low for 40 min
5. Add sugar & raisins & cook on low
6. Turn rice occasionally & scape bottom
7. Spoon rice onto serving platter
8. Sprinkle with cinnamon
9. Allow to cool at room temperature

Makes 12 servings.

This recipe is from Puerto Rico (PR).

Brigadeiro - A Candy in Brazil

Ingredients:

• 1 can condensed milk
• 1 Tbs margarine (without salt)
• 4 Tbs baking cocoa

• Chocolate sprinkles
• Mini cupcake liners (optional)

Directions:

1. Place condensed milk, margarine, & baking cocoa in pan
2. Cook on medium heat
3. Stir constantly with a wooden spoon
4. Cook the mixture until it separates from the side of the pan
5. After it cools, grease your hands with margarine & make small balls with the mixture
6. Roll them in chocolate sprinkles
7. Put in mini cupcake liners (optional) 

Note:  This treat is very popular at birthday parties and special events.

Recipe is from Brazil.

Antioquian Empanadas

Masa - Dough (Step 1) 
Ingredients:

• 2 cups of areparina
• 2 Tbs of cornstarch
• 1 Tbs brown sugar
• 1 tsp salt
• 2 cups water

Directions:

1. Mix dry ingredients
2. Add water & mix
3. Let sit for 3 minutes
4. Knead dough for a few minutes

Relleno - Filling (Step 2)

Ingredients:

• 1 lb ground pork
• 4 Tbs oil
• 1 c hogao *see recipe below
• 2 Tbs vinegar
•  Salt - to taste
• Cumin - to taste
• 1 lb of potatoes - peeled, boiled & chopped

Directions:

1. Brown ground pork in oil
2. Add hogao
3. Add  vinegar
4. Add salt & cumin to taste
5. Simmer for 5 minutes
6. Add potatoes
7. Let cool

*Hogao (used in filling, save what is left for eating on the finished empanadas)

• 1 lb tomato - chopped
• 1/2 lb onion - chopped
• 4 green onions with stalk - chopped
• salt, cumin & pepper to taste
• Mix in a sauce pan and simmer a few minutes

Empanadas (Step 3)

1. Make a small ball of dough
2. Place ball between 2 pieces of plastic (plastic bag cut to size) 
3. Flatten it into a empanada mold or press between 2 plates into a small circle approx. 3"  in diameter  
4. Place a tablespoon of the filling in the middle
5. Seal and flute the edges
6. Deep fat fry until golden
7. Remove from fat and drain on absorbent paper 
8. Serve with remaining hogao, key lime and/or hot sauce

Note: Photos are of recipe being made with seminary student Henry's wife Iliana showing me (I had forgotten how to do it after 27 years).  - Marlene 

(Recipe from Colombia)

 

Arroz Rojo

Arroz Rojo (Red Rice) from Mexico

Ingredients:

• Rice - 1 bag
• Water - 6 liters
• Garlic Cloves - 4
• Onion (Medium Size) -1
• Tomatoes (Liquified & Strained) - 3/4 cup
• Corn kernels - 3/4 cup 
• Parsley Sprigs - 6 to 8 
• Whole Peppers - 4
• Lemon Juice - ½ lemon
• Iodized Salt -3 Tbsp
• Hot Water (or Chicken Broth) - 6 cups  
• Serrano Chiles (Washed) - 2
• Oil - 2/3 cup

Directions: 
  Tomato Sauce

1. Remove ends of tomatoes & liquify
2. Add ½ onion and 2 cloves of garlic & tsp salt 
3. Blend well

  Rice

1. Chop 2 cloves of garlic & ½ onion finely
2. Heat oil in a large pot with 6 liters of water, remove lid when hot 
3. Add the rice, stir until cool & mixture is transparent
4. Add corn, parsley, whole Serrano chiles, 1/2 chopped onion, & garlic 
5. Stir until cooked well without browning
6. Add tomato sauce when rice is fried
7. Stir well to mix tomato sauce with rice
8. Add pepper & salt
9. Allow the tomato sauce & rice to cook together
10. Add hot water (or broth) & lemon juice
11. Reduce the heat & cover
12. Stir with a fork, without agitating the middle, until 1/4 cup of liquid remains
13. Allow to stand for 10 min before serving

Provides up to 20 servings
Serve with tortillas, re-fried beans, and/or mole

Arroz Amarillo

Arroz Amarillo (Yellow Rice) in the Dominican Republic

Ingredients:

• Olive Oil - 2 Tbsp
• Rice - 1 cup
• Water - 3 cups 
• Yellow onion, finely chopped - 1/2
• Green pepper, finely chopped - 1/4 
• Tomatoes, finely chopped - 1 1/2
• Chicken Bouillon Cubes - 1 packet or more (as you like)
• Parsley - Optional

Directions:

1. Bring 3 cups water to a boil 
2. Turn off heat and let stand
3. Heat oil in a medium saucepan over medium heat
4. Add onions and peppers
5. Cook 5 to 8 minutes or until soft and translucent 
6. Mix tomatoes, chicken broth, and seasoning and cook until hot
7. Pour the rice into the pot and stir
8. Cook the rice for 1 minute
9. Pour hot water and stir
10. Bring rice mixture to a boil. 
11. Reduce heat to medium low, cover, and simmer for 25 minutes or until rice is tender an water is completely absorbed
12. Fluff rice with a fork
13. Cover, let stand for 5 minutes before serving
14. Top with parsley if desired