Latin Food

Chicken A La King
October 15, 2019

Ingredients

Chicken A La King
4 ounces butter, divided 
½ cup diced red or yellow bell pepper 
½ cup all-purpose flour 
½ teaspoon garlic powder 
⅓ tablespoon of crushed red pepper 
½ teaspoon salt, plus more to taste 
¼ teaspoon pepper, plus more to taste 
1 cup whole milk 
1 cups chicken stock, plus extra as needed 
3-4 cups pieces of cooked chicken 
½ cup frozen mixed vegetables 
¼ cup (2 ounces) jarred diced pimientos 1 package of Elbow noodles 

Directions

add all of the following ingredients then add the Elbow noodles after 5 minutes of letting the other ingredients simmer. Lastly, enjoy your Chicken A La King!

Flan With Chocolate cake
October 15, 2019

For the Flan
14 ounces sweetened condensed milk
12 ounces evaporated milk
4 ounces cream cheese, softened
3 large eggs
1 tablespoon vanilla extract

For Pan
Softened butter, to coat pan
1/4 cup cajeta or caramel sauce

For Chocolate Cake
10 tablespoons butter, room temperature
1 cup of sugar
1 egg, room temperature
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup cocoa powder
1 1/4 cups buttermilk

Directions

Put an oven rack in the middle of the oven and preheat to 350 degrees F. 
Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.) 
Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan. 
Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When the cake is done, remove from the water bath and cool completely to room temperature, about 1 hour. 
Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
 

Puerto Rican Pasteles
By Dallas Salas
Nov. 17, 2019

What you need to make Puerto Rican Pasteles
For the Meat Filling:
2 pounds of meat substitute (diced)
4 ajíces dulces (small sweet peppers, chopped)
1 small onion (chopped)
A jar of recaito (Puerto Rican sofrito sauce)
4 cloves garlic (minced)
1 tablespoon adobo
1 tablespoon ground oregano
1 cilantro 
For the Masa Dough:
2 pounds Yuca (peeled)
1 planes (peeled) 
1 mango (peeled)
1 tablespoon salt
1 teaspoon achiote oil (or enough to reach desired consistency)
2 tablespoons recaito
1 garlic clove (minced)
For Wrapping:
40 (10-by-5-inch) banana leaves
20 (18-inch) pieces kitchen string

Steps to Make It


Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking.
Make the meat filling
Gather the ingredients.


Brown the diced meat substitute in a large nonstick skillet.


Add the ajíces ​dulces, onion, recaito, garlic, adobo, oregano, and cilantro, and mix ingredients together. Cook until the meat substitute is well done.

Make the Masa Dough
Gather the ingredients.


In a large bowl, grate the mango and the green planes, and yuca.


Blend them in a food processor until creamy.


Drain the masa over cheesecloth or a fine-mesh sieve for at least 3 hours.


Stir in the salt, recaito, and enough of the achiote oil to moisten the dough and add a little color. You are now ready to assemble and wrap the pasteles.


Wrap the Pasteles
Prepare a work surface to assemble and wrap the pasteles. If you have friends helping you, set up an assembly line.
For each pastel, lay out a piece of parchment paper, topped with one piece of banana leaf. Brush achiote oil in a rectangle shape on the center of the banana leaf.


Spread 1 1/2 to 2 spoonfuls of masa into the center of the leaf.


Add one spoonful of meat substitute filling and top with another spoonful of masa.


Bring the edges of the banana leaf over the top of the meat substitute filling. Then repeat with the other side of the banana leaf so that the masa completely covers the top of the filling.


Bring the edges of the banana leaf together and fold down over the top.


Fold the edges of the banana leaf underneath the package.


Bring the top and bottom edges of the parchment paper over the top, fold or roll down the edges to make a horizontal seam. Tuck the ends under.


Tie with a string in both directions. At this point, you can freeze any pasteles you are not going to cook and eat right away. Place them in zip-top bags, date, label, and freeze.


Cook the Pasteles
Bring a stockpot of salted water to a boil. Place the pasteles in the water, making sure they are submerged. Reduce the heat and simmer for 1 hour.


Using tongs, remove the pasteles from the boiling water and place it on a plate. Cut the string with kitchen scissors and very carefully (so the steam doesn't burn you) open the banana leaves and place it on a serving plate.


They can be served with pique criollo (Puerto Rican hot sauce), rice and (Arroz con gandules), escabeche (seared and marinated cold meats or fish) and other holiday foods.

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