Guacho (or Gallo Pinto ) with Pig Tail

Guacho (or Gallo Pinto ) with Pig Tail

Ingredients:

454 grams of the beans of your choice (pigeon peas, chiricanos, beans, etc.)

water

908 grams of salted pig tail (can replace with smoked pig tail instead or any meat for than matter)

1 medium onion, chopped

1 medium red pepper, chopped

3 cloves of garlic, crushed

5 leaves of cilantro, chopped

2 tablets/sachets chicken broth

2 tablespoons of Soy sauce

2 tablespoons of Worcestershire sauce

454 grams of rice

Refrito* See Refrito o Sofrito Recipe under Sauces and Dressings

Preparation:

1.       Cook the beans in plenty of water until soft.

2.       Place the pig tail in water to remove the salt; changing the water several times. This is better if you do it overnight. If you use smoked pig tail, you can skip this step.

3.       Add the tail to the beans, along with the onion, pepper, garlic, cilantro, chicken broth, Soy sauce and Worcestershire sauce and simmer for 30 minutes.

4.       Add the rice, making sure the liquid covers it, add more water if necessary. Cook covered over low heat for half an hour.

5.       Prepare the Refrito and serve over the Guacho.

6.      You can accompany with fried plantains and cassava chips/fingers.

Stuffed Cabbage Rolls with Ground Beef

Stuffed Cabbage Rolls with Ground Beef

ingredients:

1 large green cabbage (1.1 kg)

2 tablespoons of butter

1 large onion, finely chopped

2 garlic cloves, minced

2 cups of cooked White Rice* Follow White Rice Recipe under Side

454 grams of ground beef or pork

Salt and pepper to taste

1 tablespoon of parsley

1 medium green pepper, grated

3 cups of tomato puree

1 cup of sour cream

Procedure:

1.      In a pot boil 8 cups water with salt.

2.      Clean the cabbage by removing any damaged outer leaves, reserve aside 4 of the largest; with a knife remove the center of the cabbage, carefully remove the remaining leaves trying to keep them whole.

3.       Boil the cabbage leaves for 5 minutes or until they change color and are tender, remove them and place them on a kitchen towel, reserve 1 cup of the water in which the leaves were bleached.

4.       Remove the top of the thick vein of each leaf, to make it easier to roll them.

5.       Line the bottom of a pan with the 4 reserved leaves, this prevents the rolls from drying while cooking.

6.       Heat the butter in a medium skillet over medium heat, add onion and garlic, saute about 8 minutes until soft and lightly browned, remove and set aside.

7.       Mix the ground beef with the rice, onion mixture, salt, pepper, parsley and green pepper.

8.       Place about 1/3 cup of the meat filling in the center of each cabbage leaf, fold the sides toward the center over the filling, roll starting with the side where the thick vein ends, place the rolls in the pan ready, alongside one another in rows, with the edge downward.

9.       Mix the tomato puree with the reserved cup of water, pour the sauce over the rolls to almost cover, cook over medium heat, and let simmer for 1 hour or until cabbage is very tender, if necessary add more sauce during cooking.

10.   Mix 1/2 cup sour cream with some of the hot sauce cooking the rolls, pour over the rolls, if desired, serve with additional sour cream.

Resbaladera (Rice and Barley Drink)

Resbaladera (Rice and Barley Drink)

Ingredients:
4 cups of water
3 tablespoons of cream of rice
2 tablespoons of cream of barley
½ cup of water, to dissolve the creams
½ cup of sugar
1 teaspoon of salt
1 cup of evaporated milk
¼ teaspoon of vanilla

¼ teaspoon of nutmeg

Procedure:
1. On a hot pot, boil 4 cups of water.
2. Dilute the cream of rice and barley in ½ cup water, add to the hot water, stir and cook over medium heat for 10 minutes.
3. Stir in the sugar and salt, and cook for 5 minutes.
4. Remove from heat and add the milk, vanilla and nutmeg, stir and let cool.
5. Serve chilled with crushed ice.

Arroz con Pollo (Rice with Chicken)

Arroz con Pollo (Rice with Chicken)

 
Ingredients:
454 g (2 ¼ cups) of rice
681 grams of chicken (1 ½ pounds)
1 can of green peas with the water
¾ cup of refrito o sofrito * see recipe in Sauces
1 bottle of beer (optional)
1 tablespoon salt
1 can of canned red peppers (pimentos) with the water
3  saffron threads or stigmas or ½ pack of yellow coloring (can add more if you want more intensity)

Procedure:
1. Clean the chicken and chop it into ¾-inch pieces (another option is to shred the chicken) * see recipe Shredded Chicken.
2. Make the refrito o sofrito in the pan, add the chicken and cook well.
3. Wash the rice and add it to cooked chicken
4. Add the saffron, canned green peas with the water, salt, beer (optional, can be replaced by water)
5. Cook over high heat until water is absorbed and then cover it, simmer (about 7 minutes)
6. Add pimentos and mix with the rice or chop for garnish.
7. Could also add olives, capers and chopped carrots

Arroz con guandú (Rice with pigeon peas)

Arroz con guandú (Rice with pigeon peas)

Ingredients:
454 grams of fresh pigeon peas (can be replaced by canned pigeon peas instead)
3 tablespoons of oil
3 cups of water
2 cups of rice
Salt to taste

Procedure:
1. Wash the fresh pigeon peas and drain well.
2. In a pan, heat oil and sauté the pigeon peas for about 5 to 8 minutes.
3. Add water and cook until tender.
4. Stir in rice and salt, and cook over high heat until water is absorbed.
5. Reduce heat, cover and cook an additional 10 to 12 minutes.

If using canned pigeon peas instead

1.       Follow Steps 1 to 3 of the White Rice Recipe. Add the canned pigeon peas without the water.

2.       Cover and simmer for about 7 minutes.