Hispanic Heritage Month Associate Family Recipes
Mofongo with Fried Pork and Onions by Henry Valcarcel
“The dish has African influences in combination with Caribbean spices. It's a blank canvas, perfect to serve with seafood, poultry, pork or beef. The possibilities are endless.”
Ingredients
For the Mofongo
- 3 cups vegetable oil
- 3 green plantains
- 4 –5 garlic cloves chopped
- salt to taste
- 6 oz butter
For the Fried Pork
- 3 lbs pork butt or shoulder
- Salt and pepper to taste
- 4 –5 garlic cloves chopped
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- Juice of 2 limes
- 1 packet Sazón
- 2 oz red wine vinegar
- 1 red onion thinly sliced
- 1 bunch cilantro for garnish
Instructions
- Peel the plantains and cut into chunks. (Tip: Microwaving the plantains for 30 seconds makes peeling easier)
- Heat the vegetable oil in a deep pan or fryer to 325°F.
- Fry the plantain chunks in the hot oil until completely soft inside, about 8 minutes.
- Remove the fried plantains and drain on paper towels.
- In a large mortar and pestle (pilon), mash the fried plantains with the butter, chopped garlic, and salt until well combined.
- Cut the pork butt or shoulder into chunks.
- In a bowl, combine salt, pepper, chopped garlic, oregano, rosemary, lime juice, and Sazón. Mix well.
- Rub the pork chunks with the seasoning mixture and let it marinate for at least 2 hours.
- Preheat the oven to 350°F.
- Place the marinated pork chunks in a deep roasting pan and cover with foil.
- Bake in the preheated oven for 45 minutes to 1 hour, until the pork is tender. The longer it bakes, the more tender it will be.
- After baking, heat a bit of oil in a pan and fry the pork chunks for a couple of minutes to crisp them up.
- In a pan, melt some butter over medium heat. Add the sliced red onions, chopped garlic, salt, pepper, and red wine vinegar. Cook until the onions are fully cooked but not caramelized, stirring occasionally.
- Serve the mofongo alongside the fried pork Garnish with fresh cilantro.
- Top the mofongo with the sautéed onions.
Arroz Con Leche by Gabriel Ochoa
"The thing that makes me most proud to be Mexican is our ability to survive and thrive in almost any environment without losing our connection to the culture of Mexico. My love of cooking started with sitting on a barstool at the kitchen counter watching my grandmother cook. The way this dish makes the kitchen smell takes me right back to my grandmother’s kitchen."
Ingredients
- 1 cup medium or long grain white rice
- 2 cinnamon sticks
- 1/3 cup piloncillo grated (or Demerara sugar)
- 3 cups water
- 3 cups whole milk
- 1 can 14 oz sweetened condensed milk
- Pinch of salt
- 1/2 teaspoon vanilla extract
- Ground cinnamon for dusting
Instructions
- Rinse the rice in a fine mesh strainer under cold water for about 5 minutes, or until the water runs clear.
- In a medium pot, combine the rinsed rice, water, cinnamon sticks, and a pinch of salt. Bring to a boil.
- Once boiling, reduce the heat to low and simmer until the rice is tender, about 15-20 minutes.
- Add the whole milk, sweetened condensed milk, piloncillo or Demerara sugar, and vanilla extract to the pot with the cooked rice.
- Stir occasionally to prevent the mixture from sticking to the bottom of the pot. The rice and milk can scorch easily, so frequent stirring is important.
- Continue to cook the mixture on low heat for about 10-15 minutes, or until the rice pudding reaches a creamy consistency. The pudding will thicken further as it cools.
- Turn off the heat and let it cool slightly.
- Serve the arroz con leche in small bowls or glasses.
- Sprinkle ground cinnamon on top for garnish.
- Enjoy warm or chilled, according to your preference.
Green Chicken Enchiladas by Oscar Aponte
“This is a family recipe that has been passed down through generations. It means a lot to our
family and heritage. When make this dish it brings back so many fond memories of growing up in
El Paso where Mexican food is authentic.”
Ingredients
For the Chicken
- 5 lbs boneless chicken thighs
- 1/4 stick 2 tablespoons unsalted butter
- 1 jalapeño diced
- 1 yellow onion diced
- 1 Roma tomato diced
- 7 cups chicken stock
- 2 tablespoons salt
- 2 tablespoons white pepper
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 4 whole garlic cloves minced
For the Sauce
- 5 roasted poblanos
- 2 roasted jalapeños add more for extra spice, if desired
- 1/2 roasted yellow onion
- 6 cups heavy cream
- 1 tablespoon cumin
- 3 cups chicken broth
- 2 cups sour cream
- 1 cup reserved chicken stock
- 1/4 cup slurry 1/4 cup water mixed with 1 tablespoon cornstarch
- Salt and white pepper to taste
For the Enchiladas
- 40 corn tortillas yellow or white
- 10 cups shredded asadero cheese or cheddar jack
- Heated frying oil for flash frying the tortillas
Instructions
- In a large stock pot, combine the chicken thighs, unsalted butter, diced jalapeño, diced yellow onion, diced Roma tomato, chicken stock, salt, white pepper, cumin, onion powder, garlic powder, and minced garlic.
- Bring to a boil, then reduce heat to medium and simmer for 1 hour.
- Shred the chicken with a fork and set aside.
- In a blender, combine the roasted poblanos, roasted jalapeños, and 1 cup of reserved chicken stock. Blend until you achieve a salsa-like consistency.
- In a pot, bring the heavy cream to a simmer. Whisk in the cumin, then add the blended roasted vegetables.
- Season with salt and white pepper to taste.
- Thicken the sauce with the slurry (water and cornstarch mixture) as needed.
- Remove from heat and stir in the sour cream.
- Flash fry the tortillas in heated oil until just crisp. Drain excess oil by dampening with a towel or napkins.
- In a bowl, mix together 2.5 lbs of shredded cheese and all 5 lbs of shredded chicken. Optionally, add 1 teaspoon of cumin.
- Lay the flash-fried tortillas flat on a work surface.
- For each tortilla, add 2 oz of the chicken and cheese mixture and 1 oz of the poblano cream sauce.
- Roll the tortilla tightly and place in a baking dish. Repeat until all the mixture is used.
- Ladle some of the sauce on the bottom of the baking dish to prevent sticking. Pour the remaining sauce over the rolled enchiladas and top with additional shredded cheese.
- Bake at 350°F for 30 minutes.
- Remove from the oven and let stand for 5 minutes before serving.
Notes
Yields 40 individual rolled enchiladas
Pepián de Pollo by Juan Melgar
"This is one of my favorite chicken recipes. It's the perfect comfort food for when I miss my family and my country. Despite the long ingredient list, this traditional dish is much easier than it seems. Pepián refers to stew with tomato sauce, and the name most likely comes from the word "pepitoria" (dried pumpkin or pumpkin seeds)."
Ingredients
- 4 lbs chicken breast
- 1 cinnamon stick
- 1/2 cup sesame seeds
- 1/2 cup pepitas pumpkin seeds
- 1 guaque guajillo pepper
- 2 pasilla or poblano peppers
- 2 lbs tomatoes coarsely chopped
- 1/2 cup green tomatoes or tomatillos mil tomates, coarsely chopped
- 2 red bell peppers coarsely chopped
- 2 garlic cloves
- 1 onion coarsely chopped
- 1 bunch cilantro divided
- 3 carrots cut into cubes
- 1 güisquil chayote, cut into cubes
- 3 potatoes cut into larger cubes
- 2 cups green beans cut into pieces
- Salt to taste
- Corn tortillas for serving
- White rice optional, for serving
- Avocado slices optional, for garnish
Instructions
- In a small pot or metal skillet, combine the cinnamon stick, sesame seeds, pepitas, guaque (guajillo) pepper, and pasilla or poblano peppers.
- Toast the mixture over medium heat until fragrant, then let it cool.
- Once cooled, blend the toasted mixture with 8 oz of water in a blender. Strain the blended mixture to remove any solids.
- Preheat your oven to 350°F (175°C). Roast the tomatoes, tomatillos, red bell peppers, garlic, and onion in the oven for 15 minutes.
- Allow the roasted vegetables to cool, then blend them with a bunch of cilantro to taste. Strain the sauce for a smoother texture.
- Cut the chicken breasts into pieces and cook them in a large pot with approximately 12 cups of water and salt to taste.
- Once the chicken is fully cooked, remove it from the pot and set it aside. Reserve the broth for thinning the sauce, if needed.
- In a separate pot, combine the cooked chicken, carrots, güisquil (chayote), potatoes, and green beans. Cook for 2 minutes without adding liquid.
- Add the previously blended sauces and the remaining cilantro to the pot.
- Continue cooking over low to medium heat until all the vegetables are tender. If the sauce is too thick, thin it out with the reserved chicken broth.
- Toast the corn tortillas on a grill or stovetop. Heat each side for 30 seconds, or until slightly crispy.
- Serve the Pepián de Pollo in bowls, optionally accompanied by white rice and toasted corn tortillas. Garnish with sliced avocado if desired.
Picante de Camarones by Chef Claudia Saldana-Rose
Ingredients
- 4 tablespoons vegetable oil
- 2 red onions finely chopped
- 12 cloves garlic finely chopped
- 8 tablespoons Peruvian Aji Amarillo paste
- 1/2 cup 4 fl oz evaporated milk
- 1/2 ciabatta bread or equivalent bread
- 1 cup 8 fl oz vegetable broth
- 24 crawfish prawns, cleaned and peeled
- 4 white potatoes boiled and diced
- 1/2 cup peas
- 1/2 cup diced carrots
- Salt and pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- Heat the vegetable oil in a large pan over low heat. Add the finely chopped onions and garlic. Sauté for about 10 minutes, stirring occasionally, until softened. Season with salt and pepper.
- Stir in the Peruvian Aji Amarillo paste and continue to cook over low heat for an additional 8 minutes, until fragrant.
- While the onions and garlic are cooking, blend the evaporated milk and ciabatta bread together until smooth.
- Add this mixture to the pan with the onions and garlic. Cook over medium heat, gradually adding the vegetable broth. Stir continuously for about 4 minutes, until the sauce has thickened and become creamy.
- Add the cleaned and peeled crawfish to the pan. Cook for 3 minutes, or until the crawfish are cooked through. Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
- Boil or steam the peas and diced carrots until tender.
- Add the boiled and diced potatoes, peas, and carrots to the sauce. Stir to combine and heat through.
- Garnish with Parmesan cheese, if desired, before serving.
Empanadas de Pino by Christopher Dupre
“A favorite memory growing up is traveling hours to go watch the Chilean national soccer team, most likely losing in a qualifying round. And that was a time when I saw other Chileans outside of my own family, growing up in New York. It wasn’t until I really started working in a kitchen did I embrace my heritage and start to understand it. I have endless pride in my culture and who I am.”
Ingredients
For the Dough
- 3 cups all-purpose flour
- 2 egg yolks
- 2/3 cup cold whole milk
- 1/2 cup butter room temperature
- 1.5 teaspoons salt
For the Beef Filling
- 1/2 cup small diced yellow onions
- 1/2 cup small diced peeled carrots
- 2 tablespoons garlic minced
- 1/4 cup small diced red bell pepper
- 2.5 pounds ground beef 80/20 or 85/15
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup frozen green peas
- 1/2 cup diced hard-boiled eggs
- 1/4 cup raisins
- 2 teaspoons all-purpose flour
- 1/4 cup canola oil
- 1-2 eggs gently beaten
- 2 tablespoons water
Instructions
- In a food processor, combine 1/3 of the flour, half the butter, and salt. Pulse until the mixture becomes crumbly.
- Add another 1/3 of the flour and the remaining butter. Process until the mixture 2. is very fine.
- Transfer the mixture to a large bowl and mix in the remaining 1/3 of the flour.
- Slightly whip the egg yolks with a fork and add them to the flour mixture.
- Gradually add the milk, mixing gently each time, until the dough holds together in a ball when squeezed.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Divide the chilled dough into 10 equal-sized pieces and roll each piece into a ball.
- On a floured surface, roll each dough ball into a ¼-inch thick round. Use just enough flour to keep the dough from sticking to the surface and rolling pin.
- Heat 1/4 cup canola oil in a shallow pot over medium heat. Add the onions, red bell pepper, and carrots. Stir until the onions are translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another 1-2 minutes.
- Add the ground beef and cook until fully browned. Stir in the salt, cumin, cayenne pepper, paprika and flour. Cook and stir for another 3 minutes.
- Remove from heat and fold in the peas, hard-boiled eggs and raisins. Allow the filling to cool.
- Whisk the beaten eggs with 2 tablespoons of water to make an egg wash.
- Place the dough rounds on a work surface. Spoon 1/2 cup of the cooled filling into the center of each round.
- Brush the edges of the dough with the egg wash, fold the dough in half, and pinch the edges together, folding upwards with your thumb, repeating all the way around to the top.
- Place the filled empanadas on a sheet pan and cut 3 small vent holes on top of each.
- Bake at 350°F for 18-22 minutes, rotating the pan halfway through (after 9 minutes) for even baking. Remove from the oven and let the empanadas cool slightly before serving.
Pernil Dominicano by Willian Rondon
"I'm proud of my heritage as it represents the unity and sharing in our community. Pernil is a traditional dish during Christmas time. Making this recipe reminds me of times I used to spend with my family in the holidays.”
Ingredients
- 5-7 lbs boneless pork shoulder
- 2 heads fresh garlic
- 1 tablespoon dried oregano Dominican oregano preferred
- 3 1/2 tablespoons salt
- 1 teaspoon black pepper
- 2 teaspoons fresh thyme
- 1/2 teaspoon cumin
- 1 chicken bouillon cube Sopita
- Juice from 1 orange
- Juice from 2 limes
- 1/2 cup olive oil
- 3 cups water
- 1/2 cup white vinegar
Instructions
- In a bowl, combine the oregano, black pepper, fresh thyme, cumin, crumbled chicken bouillon cube, orange juice, lime juice, olive oil, and white vinegar. Stir well to create a marinade.
- Peel and crush or finely chop the garlic cloves. Stir the garlic into the marinade.
- Place the pork shoulder, skin side up, in a roasting pan. Rub the marinade all over the pork, making sure to coat all sides evenly.
- Cover the pan with foil and refrigerate. Marinate for at least 3 hours, or overnight for best results.
- Remove the marinated pork from the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat your oven to 350°F and bake the covered pork, skin side up, in the preheated oven for 4 to 5 hours, or until tender.
- To crisp the skin, increase the oven temperature to 375°F. Remove the foil and continue to bake for an additional 45 to 60 minutes, or until the skin is crisp and golden brown.
- Transfer the cooked pork to a cutting board and let it rest for 10 minutes before slicing.