Recipes from Latin America and Spain

ASU at Hispanic Heritage Month

Argentina: Empanadas

• 1 tbsp caul fat or any other type of fat

• 1 pound bottom round or sirloin, hand-chopped or ground

• 5 to 6 scallions, thinly sliced, white and green parts separated

• 1/2 cup seedless raisins

• 2 tbsp dry oregano

• 1 tbsp crushed red pepper

• 1 tbsp ground cumin

• 2 tbsp Spanish sweet paprika

• Salt and pepper• 2 roasted

peppers, diced• Empanada dough

discs*• 10 green olives,

pitted• 3 eggs, hard

boiled and sliced

Image/Recipe:http://www.recipeshubs.com/empanadas-argentinas/11575

Bolivia: Picante de

pollo• 1 chicken

• 250g green peas, fresh, peeled or frozen

• 4 potatoes

• 250g rice

• 4 cayenne peppers, fresh or dehydrated

• 3 onions

• 4 garlic

cloves

• 150g parsley, finely chopped

• 3 tbsp vegetable oil

• Salt and pepper

• ground cumin

• Chuño phuti

• 250g potato starch

• Water

• 3 tsp salt

• 50ml oil

• 1 small onion

• ½ tomato

• 3 eggs

• Shredded cheese Image/Recipe:http

://blog.ingredientmatcher.com/national-dish-bolivia-picante-de-pollo/

Brasil: Feijoada

• 12oz dry black beans, soaked over night

• 1 ½ cups chopped onion

• ½ cups chopped green onions

• 1 clove chopped garlic

• 2 smoked ham hocks

• 8oz diced ham

• ½ pound thickly sliced bacon, diced

• 1 tbsp olive oil

• 2 bay leaves crushed

• 1/8 tsp ground coriander

• Salt and pepper

• ½ cup chopped fresh cilantro

• ¼ chopped fresh parsley Image/Recipe:http

://allrecipes.com/recipe/139208/feijoada-brazilian-black-bean-stew/

Chile: Pastel de ChocloBeef Filling:

• 1 pound ground beef

• 2 onions, chopped

• 2 tsp olive oil• 2 garlic

cloves, chopped

• 1 tbsp beef bouillon powder

• 1/2 tsp garlic salt

• 1 1/2 tsp paprika

• 1/2 tsp cumin• 1/2 tsp dried

oreganoCorn topping:• 40oz corn

kernels (thawed, if frozen)

• 1 (14.75 ounce) can creamed corn

• 3/4 tsp dried basil

• 3 tsp vegetable shortening

• 1 1/2 tsp beef bouillon powder

• 1/2 tsp fine grain sea salt

• 2 tsp raisins, soaked in warm water

• 2 large hardboiled eggs, cut into thin slices

• 3 ounces black olives, sliced

Image/Recipe:http://www.lafujimama.com/2013/06/pastel-de-choclo/

Colombia: Bandeja

paisa• 4 cups red beans, or kidney

beans• 1 tablespoon salt• 2 diced green plantains• 1 small carrot, grated or

shredded• 1 pork trotter• 2 tablespoons oil• 2 tablespoons tomato paste

Image/Recipe:http://www.colombia.com/gastronomia/asi-sabe-colombia/plato-fuerte/sdi140/16606/bandeja-paisa

Costa Rica: Gallo pinto

• 2 tbsp canola oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 3 cups cooked white rice

• 2 cups cooked black beans, drained and

rinsed• 1 tsp ground

cumin• 1 tsp ground

coriander• ½ tsp ground

ginger• 2-3 tbsp

vegetarian Worcestershire sauce

Image/Recipe:http://www.food.com/recipe/gallo-pinto-costa-rican-rice-and-beans-78747

Cuba: Ropa Vieja

• 2 lbs chuck steak

• 1 onion

• 1 green, red and yellow bell pepper, sliced

• 4 cloves garlic, minced

• 2 tsp dried oregano

• 2 tsp cumin

• 2 tsp sweet paprika

• 1 tsp smoked paprika

• ⅛ tsp ground allspice

• ⅛ tsp ground cloves

• Salt and pepper

• ½ cup dry white wine

• 1 cup chicken broth

• 16oz crushed tomatoes

• 6oz tomato paste

• 2 bay leaves

• 1 large carrot

• 1 large stalk celery

• 1 cup olives

• ½ cup red peppers

• ¼ cup Lindsay Pimientos, drained

• 2 tablespoons Lindsay Capers, rinsed and drained

• ⅓ cup chopped parsley

Image/Recipe:http://www.daringgourmet.com/2016/06/27/best-ropa-vieja-the-national-dish-of-cuba/

Republica Dominicana:

Sancocho• 7 cloves garlic

• 3 medium carrots, chopped

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 small Spanish onion, chopped

• 1 habenero chile, chopped

• 2 cup chopped fresh cilantro leaves

• 1 gallon water

• 3 chicken bouillon cubes

• 1 tbsp ground cumin

• Salt and pepper

• 1 (3 to 4-pound) chicken, cut into 8 pieces

• 1 small yucca, peeled and cut into 2-inch pieces

• 1 green plantain, peeled and cut into 2-inch pieces

• 5 all-purpose potatoes, halved

• 2 ripe plantains, peeled and cut into 3-inch pieces

• 4 ears corn, cut in 3 pieces

Image/Recipe:http://www.foodnetwork.com/recipes/colombian-chicken-stew-sancocho-recipe.html

Ecuador: Ceviche

• 2 pounds, about 1 kilo, of cooked shrimp

• 2 red onions sliced very thinly• 4 tomatoes sliced very thinly or diced• 1 bell pepper (red or green), diced -

optional• The juice of 10-15 limes• The juice of 1 orange• ½ cup of ketchup or ½ cup of freshly

blended tomato juice • 1 bunch of cilantro chopped very

finely• Salt, pepper and oil (sunflower or

light olive oil)

Image/Recipe:http://laylita.com/recipes/2006/07/15/ceviche-camaron-shrimp-ceviche/

El Salvador: Pupusas

• 1 teaspoon kosher salt

• 2 cups masa harina (9 ounces by weight)

• 1 ½ cups water• 12 ounces

industrial mozzarella, grated (preferably Polly-O whole milk)

• Vegetable oil, as needed

Curtido:• 1 pound cabbage,

finely shredded

(green or red or both)

• 2 ½ cups water• ½ of a medium

onion, thinly sliced• ½ cup white

vinegar• 2 tablespoons

kosher salt• ½ to 1 teaspoon

dried oregano, crumbled

• Black pepper, to taste

• Ground cumin, to taste

Image/Recipe:http://cooking.nytimes.com/recipes/1017183-cheese-pupusas

España: Paella

• 25 threads saffron, crushed

• 1 lb. boneless monkfish filets,

• Salt and pepper

• 1⁄2 cup extra-virgin olive oil

• 8 langoustines• 10 oz. cuttlefish or

small squid, cleaned and cut into 1" pieces

• 1 tbsp. smoked paprika

• 4 medium tomatoes, minced

• 3 cloves garlic, minced

• 1 green bell pepper, chopped

• 1 small onion, minced

• 7 cups fish broth

• 2 1⁄2 cups short-grain rice, preferably Valencia or bomba

• 1⁄2 lb. small clams, cleaned

Image/Recipe:http://www.saveur.com/article/Recipes/Fishermans-Paella-Paella-a-la-Marinera

Guatemala: Papian de

pollo• 2 pounds

roma romatoes

• 1oz tomatillos• 1 red chile

pepper• 1 pasilla chile

pepper• 1 chile

guaque• ½ oz pepitas• ½ oz sesame

seeds

• 2 lbs potatoes• 2 guisquiles• 1 lbs green

beans• 1 tortilla• 1 French

bread• 4 lbs chicken

breast• ¼ bunch

cilantro

Image/Recipe:http://www.lemonadeinternational.org/eat-like-a-guatemalan-mirnas-recipe-for-traditional-pepian-de-pollo/

Honduras: Plato tipico

Grilled Meat:• 450 g beef

sirloin• 450 g pork

sirloin• 4 chorizo

sausages• 2 cloves garlic• 2 tbsp olive oil• 3 tbsp vinegarStewed Beans

• 2 cans kidney beans

• 1 red onion• 3 bell peppers• 2 cloves garlic• 2 tbsp olive oil• 1 tsp oregano• ¼ salt• ¼ white

pepper• 1 pinch

cayenne pepper

• ¼ tsp thyme• ¼ tsp paprika• 250 ml

ketchup• 250 ml water• Chismol• Fried

Plantain• Rice

Image/Recipe: http://blog.ingredientmatcher.com/recipe-the-national-dish-of-honduras-plato-tipico/

Mexico: Mole

• 1 chicken , cut into 6 pieces

• Salt and pepper• ½ cup sesame seeds• 5 whole cloves• 1 cinnamon stick• ½ tsp anise seeds• ¼ tsp coriander

seeds• 6 dried guajillo chile

peppers• 4 dried ancho chile

peppers

• 6 tbsp canola oil• ¼ cup raisins• ¼ cup whole

blanched almonds• ¼ cup hulled

pumpkin seeds• 2 6-inch corn

tortillas, torn into pieces

• 1 2 .7-ounce disk Mexican chocolate, broken into pieces

• Pinch of sugar

Image: http://www.metricasocial.mx/?p=4766Recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-mole-recipe.html

Nicaragua: Gallo pinto

For the beans• 1 (16-ounce) bag

dried small red or black beans

• Salt• 7 garlic cloves,

peeledFor the rice• ¼ cup vegetable

oil, divided

• 1 medium yellow onion, finely chopped (about 1 cup), divided

• 1 ½ cups long-grain white rice

• 3 cups water or low-sodium chicken broth

• ½ green bell pepper, cored and seeded

Image/Recipe:http://www.seriouseats.com/recipes/2012/05/gallopinto-nicaraguan-rice-and-beans-recipe.html

Panama: Sancocho

• 1 roasting chicken, cut into pieces

• 3 tsp salt• 1 tbsp cilantro,

minced• 1 tsp dried

oregano• 3 garlic cloves,

minced

• 2 tsp olive oil• 1 large onion,

chopped into bite-sized pieces

• 3 lbs yucca root, peeled and chopped

• 4 cups chicken stock

• Salt and pepper

Image/Recipe:http://www.food.com/recipe/panamanian-sancocho-215671

Paraguay: Sopa

Paraguaya• 1 tbsp butter• 1 tbsp corn or

vegetable oil• 1 cup diced onion• ¼ cup diced red

bell pepper• ¼ cup diced

green bell pepper• 1 ½ cups cormeal• 1 cup milk

• 2 tbsp sugar

• ½ cup cottage cheese

• 2 large eggs• Salt and pepper• 2 tsp baking

powder• 1 ½ cups fresh or

frozen corn kernels

• 1 cup grated Monterey Jack or pepperjack cheese

Image/Recipe:http://www.kingarthurflour.com/recipes/sopa-paraguaya-recipe

Peru: Locro

• 10 medium sized potatoes, peeled and chopped into small and large pieces

• 2 tablespoons oil

• 1 white onion, diced

• 2 garlic cloves, minced

• 2 tsp cumin

• 1 tsp achiote powder

• 7 cups of water• 1 cup of milk or

more• 1 cup grated or

crumbled cheese (quesillo, queso fresco, mozzarella or monterey jack)

• 1 bunch of cilantro, leaves only, minced

Image/Recipe:http://laylita.com/recipes/2008/01/08/locro-de-papa-creamy-potato-soup-with-cheese/

Puerto Rico: Arroz con gandules

• 2 cups white rice (short grain)

• 1 can pigeon peas

• 1 packet sazon goya

• 4oz tomato sauce

• 1 tsp chicken

bouillon• 2 tbsp sofrito

sauce

• 2 cups water• 2 tbsp olive oil• 2 tsp adobo

seasoningImage: http://www.cookitgirl.com/uncategorized/arroz-con-gandules-rice-with-green-pigeon-peas/Recipe: http://www.food.com/recipe/arroz-con-gandules-rice-and-pigeon-peas-a-puerto-rican-fav-379283

Uruguay: Chivito

• 1 boneless rib steak, 1 pound, sliced horizontally into 4 thin steaks

• Coarse salt• 4 sandwich rolls• 1/2 cup aioli• Four 1/8-inch-

thick slices pancetta

• 2 tbsp olive oil• 4 large eggs

• 4 slices boiled ham (about 4 ounces)

• 4oz queso blanco or Monterey Jack, sliced 1/4 inch thick

• 4 Boston lettuce leaves

• 2 tomatoes, sliced

• 2 Roasted Peppers

Image/Recipe:http://www.epicurious.com/recipes/food/views/chivito-354712

Venezuela: Pabellon Criollo

• 7 tbsp extra-virgin olive oil

• 2 carrots, chopped

• 2 stalks celery, chopped

• 2 onions, chopped

• 1 (1 1/2 pound) flank steak

• 1 bay leaf• 2 red bell

peppers, chopped

• 4 cloves garlic, chopped

• 1 (28-ounce can) whole tomatoes

• Salt and pepper• Cooked black

beans• Cilantro leaves,

for garnish• Served with rice

Image/Recipe:http://www.foodnetwork.com/recipes/tyler-florence/pulled-beef-pabellon-criollo-recipe.html

United States: Apple Pie

• Filling:• 6 cups thinly

sliced, peeled apples (6 medium)

• ¾ cup sugar• 2 tbsp all-

purpose flour• ¾ tsp ground

cinnamon• ¼ teaspoon salt

• 1/8 tsp ground nutmeg

• 1 tbsp lemon juice

Crust:• 1 Pillsbury™

refrigerated pie crusts

Image/Recipe:https://www.pillsbury.com/recipes/perfect-apple-pie/1fc2b60f-0a4f-441e-ad93-8bbd00fe5334