Recipes
Use our products to make these delicious recipes:
ARROZ CON FRIJOLES
Ingredients
• 3 tablespoons vegetable oil
• 1 small red onion, diced
• half a green and/or red bell pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon cilantro, minced
• 2 tablespoons tomato sauce
• 2 cubes caldo de pollo (chicken broth)• 1 packet of seasoning (cilantro and achiote)
• 1 teaspoon oregano
• 1/2 teaspoon adobo
• 1/2 teaspoon ground black pepper
• 1 can red or pinto beans with liquid
• 2 1/ 2 cups water
• 3 cups rice
Step by Step Instructions
In a large cast iron pot, heat the oil over medium heat. Sauté the onion, bell pepper, garlic, cilantro, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, and black pepper for about 2-3 minutes until the vegetables begin to release aroma. Add the beans with their liquid and water. When the water begins to boil, add the rice, stirring occasionally to prevent it from sticking to the bottom of the pot.
ARROZ CON LONGANIZA
Ingredients
• 3 tablespoons vegetable oil
• 1 lb sausage, cut into 1-inch pieces
• 2 chicken bouillon cubes
• 1/2 teaspoon adobo
• 1 teaspoon oregano
• 1 packet seasoning, cilantro and achiote
• 1/2 teaspoon ground black pepper
• 3 tablespoons homemade stir-fry
• ¼ cup tomato sauce
• ¼ cup olives and/or capers
• 4 cups water
• 3 cups rice, washed
Step by Step Instructions
In a cauldron, heat the oil over medium heat. Fry the sausage until it is cooked and it is a little crunchy. Remove from the cauldron and set aside. Remove excess oil from the cauldron. Add the chicken bouillon cubes, adobo, oregano, seasoning, ground black pepper and cook for 30 seconds then add the sofrito, tomato sauce and olives and stir. Cook for 2 to 3 minutes. Add the water. When the water begins to boil add the rice and stir occasionally so it doesn't stick to the bottom of the cauldron. When the water has evaporated, add the sausage and mix until combined. Cover and cook over low heat for 25 minutes. Then mix everything very carefully and cover for an additional 5 minutes.
Churrasco a la Parrilla
Ingredients
• 1 cup of parsley
• 2 garlic cloves, peeled and crushed with the blade of a knife
• 1/4 cup of extra virgin olive oil
• 3 tablespoons of white vinegar
• 1/2 teaspoon of salt
• 1/4 of teaspoon red pepper flakes
• Coarse sea salt
Step by Step Instructions
Light the grill over charcoal. In a food processor, process the parsley with the garlic, pulsing several times until finely chopped. Put the parsley with the garlic in a bowl, add the olive oil, vinegar, salt and red pepper flakes and mix well. Booking. Grill the steak over indirect heat, until it reaches the desired cooking point. Season the meat with coarse sea salt. Serve hot with the chimichurri.
Pollo al Horno
Ingredients
• 1 3-pound whole chicken (no giblets)
• 1/2 cup Mama's Sofrito
• to taste Salt and ground black pepper
• 1 tablespoon onion powder, or to taste
• 1/2 cup margarine
• 1 stick celery without leaves
Steph by Step Instructions
Combine chicken and remaining ingredients in a large bowl, toss gently to coat chicken with seasonings. Allow the chicken to marinate for 2 to 24 hours. Preheat oven to 350 degrees Fahrenheit. Place the chicken on a baking sheet and bake for 30 minutes, flip the chicken, bake another 20 minutes before turning the heat up to 400 degrees for the last 5-10 minutes. Serve.