PUERTO RICAN PORK CHOPS RECIPES

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PUERTO RICAN STYLE BEANS - SKINNYTASTE



Puerto Rican Style Beans - Skinnytaste image

This is my quick version of Puerto Rican style beans, which I make with either pink or red canned beans and diced potatoes, perfect when you need a quick side.

Provided by Gina

Categories     Side Dish

Total Time 25 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 13

1/2 small onion
1/2 cubanelle (or banana pepper)
3 cloves garlic
1/4 cup chopped cilantro
1 tsp olive oil
15.5 oz can pink or red kidney beans (I like Goya)
1/2 cup canned tomato sauce
1 medium potato (peeled and diced 1/4-inch (4 1/2 oz))
1 1/2 tbsp Sazon seasoning
1 bay leaf
1/8 tsp oregano
kosher salt (to taste)
black pepper (to taste)

Steps:

  • In a mini food processor, chop onions, garlic, pepper and cilantro.
  • Add oil to a medium saucepan and sauté the chopped ingredients, cook on medium heat until soft,  about 2 minutes.
  • Add the beans (not drained) to the saucepan along with 3/4 cup of water.
  • Add tomato sauce, potato, sazon, bay leaf, oregano, salt if needed and pinch of black pepper.
  • Bring to a boil, then cover and simmer on low for about 20 minutes, or until potatoes are soft.
  • Discard bay leaf and serve over rice if you wish.

Nutrition Facts : ServingSize 3 /4 cup beans and sauce, Calories 134 kcal, CarbohydrateContent 26 g, ProteinContent 7.5 g, FatContent 2 g, SodiumContent 641.5 mg, FiberContent 7.5 g, SugarContent 4 g

PUERTO RICAN FOOD: 24 OF THE BEST PUERTO RICAN DISHES ...



Puerto Rican Food: 24 of the Best Puerto Rican Dishes ... image

Puerto Rico is a beautiful territory of the United States, which is a hugely popular travel destination. It is often referred to as “La Isla del Encanto”, which translates to The Island of Enchantment, and Puerto Rico is indeed enchanting in many aspects, one of them being its food. Puerto Rico has a rich mixture

Provided by Cassie Marshall

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  • "Masa Peel Green bananas cut and place into food processor. Do the same with Malanga, potatoes, Plantain, Milk, Oil, and Salt. Mix well. Cover and refrigerate over night or for at least one hour. (HINT: If you plan on making Pasteles on your own it would be a good idea to take the masa and refrigerate it over night. If not have a pasteles making party and cool for one hour before making pasteles so that the masa is easier to manipulate.) Relleno In food processor combine Onion, Garlic, Ajies Pepper, and Pimiento. Mince well. Heat Oil in a large pan and cook pork and ham for 5 Minutes over medium heat. (HINT: You can use boneless pork chops to make life a bit easier for yourself. Some may ask why I have listed ham and pork. Although both pig product they are cut from different areas of the pig thus yielding different flavors. You can also use a ham steak with the bone for the ham chunks freezing leftovers for later.) Combine food processor ingredients with Recao Leaves, tomato sauce, Garbanzo beans, olives, salt, pepper, and oregano and cook on low for 25-30 Minutes. Let cool. Wrapper Cut Banana leaves into 10 Inch squares. Wash, clean and blanch them if desired. (HINT: You do not have to use the banana leaves if you can not find them. You can use wax paper instead.) Grease the wrapper with the back of a spoon covered in Achiote Oil. Place a small amount of masa in the center of the wrapper then spread out not to thinly. (The idea is for the Pastel to be a rectangle shape so if you spread it out to far when wrapping the contents it will seep out and the size wont be uniform.) Place relleno in the center of masa and add a bit more masa on top. Fold wrapper so that the contents are completely wrapped into a small rectangle similar to a small brick shape. Use the cooking string to tie the pastel so that it does not fall apart. Wrap the pastel in aluminum foil and freeze.(Always freeze raw!) When ready to enjoy boil a large pot of water and place pasteles in the water for 1 hour (30 Minutes on each side). Achiote Oil : 4 Tbsp Annatto Seeds 1 Cup Cooking Oil Combine both in saucepan and cook on low until oil turns reddish orange. Remove from heat and strain. You can toss the seeds away."
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PASTELES (PUERTO RICAN HOLIDAY DISH) - BIGOVEN.COM
"Pasteles are a household dish in the Puerto Rican culture. Though they can be made many different ways this is my recipe that I love. This process takes up to 2 days to complete so if you plan on making Pasteles you should invite people over to create and assembly line. "
From bigoven.com
Reviews 5
Total Time 3 hours
Cuisine Latin
Calories 214 calories per serving
  • "Masa Peel Green bananas cut and place into food processor. Do the same with Malanga, potatoes, Plantain, Milk, Oil, and Salt. Mix well. Cover and refrigerate over night or for at least one hour. (HINT: If you plan on making Pasteles on your own it would be a good idea to take the masa and refrigerate it over night. If not have a pasteles making party and cool for one hour before making pasteles so that the masa is easier to manipulate.) Relleno In food processor combine Onion, Garlic, Ajies Pepper, and Pimiento. Mince well. Heat Oil in a large pan and cook pork and ham for 5 Minutes over medium heat. (HINT: You can use boneless pork chops to make life a bit easier for yourself. Some may ask why I have listed ham and pork. Although both pig product they are cut from different areas of the pig thus yielding different flavors. You can also use a ham steak with the bone for the ham chunks freezing leftovers for later.) Combine food processor ingredients with Recao Leaves, tomato sauce, Garbanzo beans, olives, salt, pepper, and oregano and cook on low for 25-30 Minutes. Let cool. Wrapper Cut Banana leaves into 10 Inch squares. Wash, clean and blanch them if desired. (HINT: You do not have to use the banana leaves if you can not find them. You can use wax paper instead.) Grease the wrapper with the back of a spoon covered in Achiote Oil. Place a small amount of masa in the center of the wrapper then spread out not to thinly. (The idea is for the Pastel to be a rectangle shape so if you spread it out to far when wrapping the contents it will seep out and the size wont be uniform.) Place relleno in the center of masa and add a bit more masa on top. Fold wrapper so that the contents are completely wrapped into a small rectangle similar to a small brick shape. Use the cooking string to tie the pastel so that it does not fall apart. Wrap the pastel in aluminum foil and freeze.(Always freeze raw!) When ready to enjoy boil a large pot of water and place pasteles in the water for 1 hour (30 Minutes on each side). Achiote Oil : 4 Tbsp Annatto Seeds 1 Cup Cooking Oil Combine both in saucepan and cook on low until oil turns reddish orange. Remove from heat and strain. You can toss the seeds away."
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