PUERTO RICAN STORE RECIPES
PUERTO RICAN TOSTONES (FRIED PLANTAINS) RECIPE | ALLRECIPES
Crispy fried plantains. A plantain is a very firm banana. Serve as side dish with your meal or as appetizers.
Provided by Lymari
Categories Vegetarian Side Dishes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Peel the plantain and cut it into 1-inch chunks.
- Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
- Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
- Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.
Nutrition Facts : Calories 135.7 calories, CarbohydrateContent 28.5 g, FatContent 3.3 g, FiberContent 2.1 g, ProteinContent 1.2 g, SaturatedFatContent 0.5 g, SodiumContent 14.2 mg, SugarContent 13.4 g
PUERTO RICAN COCONUT MILK-RUM CHRISTMAS DRINK: COQUITO ...
Provided by Food Network
Categories beverage
Total Time 10 minutes
Prep Time 10 minutes
Yield 6 cups
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender and process for 3 minutes at high speed until frothy. Store in a glass container in the refrigerator and serve chilled, dusted with a little cinnamon.
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Calories 134 kcal per serving
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The Christmas season in Puerto Rico is blessed with balmy weather and clear skies. There is nothing like dining under the shade of a gourd tree on Christmas Eve, savoring every morsel of the earthy tamales called _pasteles_ and _adobo_-flavored pork while looking at the sea.
Puerto Rican women get together with their families to prepare _pasteles_ by the hundred, freezing them until needed for Christmas Eve, Christmas Day, family reunions, the Fiesta de Reyes, and the religious season called _octavas_ that follows the Feast of the Epiphany.
It is the blend of the tiny pepper _ají dulce_ and broad-leaf _culantro_ in the fragrant _sofrito_ (cooking sauce) that gives an unmistakable Puerto Rican identity to these earthy tamales. A dash of vinegar lends the _sofrito_ just the right amount of tang against the mild dough of _malanga_ and plantain tinted orange-yellow with achiote-infused lard.
I learned to make these in the traditional kitchen of the Puerto Rican side of my family. While one person took care of trimming the plantain leaves, others were busy grating the vegetables and making the _sofrito_. There the vegetables are grated by hand, though you can find machines designed specially for this purpose in any market or use a food processor. Puerto Ricans are extremely fussy about the wrapping—it has to be perfect and watertight because _pasteles_ are normally boiled. But I prefer to steam them.
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