Spanish food

723K views · 28K reactions | Relleno de Papa… Another staple for you to try #easymeals #cookingconomi #mecawoenna, #loquetedigatucorazon, #caribbeanfood #caribbean, #quickrecipes,... | By Cooking Con Omi | Hola mi gente. Another Puerto Rican staple for the win. Relleno the Papa. To be fair, almost every country in Latin America has its own version of this delicious dish but let's start off by browning our ground sirloin. That's the meat I have here. I like to chop mine up first till it's nice and tender and now we're going to add our seasonings. Garlic paste paja. Miso frito frequesito paja. I like chop up onions and some olives. Season with some adobo, some saison, oregano, and a little bit of cumin. Incorporate that really well and then go ahead and add your tomato Now fortaleced take a ver chicken we you to are willing water and your potailes you feed up cant tome fours of this way day are Donald of the faster wen there nice and ready Yeah. Start smashing maja que temaja and add a little bit of the same water where you boil the potatoes so you create almost like a Play Doh consistency add two tablespoons of cornstarch paya incorporate really well and this is where the magic happens grab your potato form it in your hand create a little well and add your meat try to close it up and if you need some more potatoes to cover up top there you go that's all you gotta do now make it into a nice size ball Now that your reggaeno the papas are ready, you're going to create the coating for them. Two more tablespoons of cornstarch, about a half a teaspoon of baking powder to make them nice and crunchy and I always like to give them a little bit of color with saison, no salt, bata que bata, and we're going to be rolling our reggaeno the papa and coating it all around, removing the excess like so. You're going to fry them up for about eight to 9 minutes on look nice and golden like this. That crunch on the outside and goodness on the inside.

761K views · 20K reactions | White Rice Step by Step, FDA says don't wash your chicken, as Caribbean islanders we wash our chicken! So wash your rice! Rice is dirty from dirt,... | By BeatrizCookin NVibez | Every time I try to cook some rice it's some **** because what is this? Why? Alright my loves. So first thing first we're going to start washing our rice. We're going to make sure we're going to wash our rice until like the water turns clear. Because if you don't if you skip that step that's going to happen. You're going to have some really wet rice and all that crazy amount of starch that you do not want. So you want to completely remove that. So right now I'm removing the starch. Look at that. I'm just shaking up the rice. Look at all that starch. And then you want to strain it just like this. This is my wig it's easier this way and repeat the same step until like the water is like almost clear. Look at that. Nice, clean, fresh white rice. Now, I'm going to drizzle a good amount of oil in the bottom of the pot and for me, I love to infuse salt. Believe it or not, it makes a huge difference. We're going to let this infuse about 30 seconds before we add the rice. Alright. Toast your rice. So I'm working with three cups of medium grain rice. So you want to add three cups and one fourth of water. That was three cups of water. Now I'm going to add the one fourth. Bring to boil. Do not overstir. Look how it looks without touching it and you could see there's not a lot of starch in there. Now we could stir. We're going to stir one more time before we cover. After like 30 seconds I stir one more time. Perfect. Mountain like a mountain. Cover for a whole 30 minutes and we're going to bring this heat to low. Just like this right here. Once like 80 to 90percent of the water evaporate. You want to close it. Let the steam work its magic. Don't open it. Don't open it. Just do something. Go work out for 30 minutes or something then you come back and check on it. I could guarantee it's going to be perfect. It's been exact 35 minutes. There it is. Now give it a nice flap and look at that. Not sticky at all. Alright my loves. So I hope this video was helpful. And remember always cook with love and enjoy.

147K views · 2.4K reactions | Bistec Encebollado (Steak & Onions) 🧅🇵🇷 | BeatrizCookin NVibez

TikTok · LalaRoseNYC

TikTok · LalaRoseNYC

TikTok · LalaRoseNYC

32K views · 4.7K reactions | Bistec encebollado a.k.a cubed steak that isnt drier than your phone INGREDIENTS: 3lbs cubed steak 1 white onion sliced 2 tbsp sofrito 1 tbsp olive oil 3-4 cloves minced garlic ½ tbsp Adobo ½ tbsp Sazon 1 tsp Oregano 1 tsp cumin 1 tbsp white vinegar 2 tsp Worcestershire 2 tbsp tomato paste ½ cup - 1 cup of water as needed HABICHUELAS GUISADAS: 1 can of red beans 1 tbsp Sofrito ½ green bell pepper diced ¼ onion diced ½ tbsp adobo ½ tsp sazon 1 tsp oregano ½ tsp salt 1/s tsp black pepper 1 tsp onion powder 1 ½ tsp cumin 1 lemon juiced ¼ cup chopped cilantro #dominican #latinos #latinfood #easyrecipe #dominicanfood #bistec | Henna Sharee

TikTok · Julie

Puerto Rican Dishes & Recipes | Sofrito for the holidays | Facebook

25K views · 3.4K reactions | Restaurant Level 🌮 Hard Shell Tacos Recipe - 1.5lbs Ranchera or Diesmillo - 1/2 tbsp garlic powder - 1 tsp pepper - 2 tsp salt - 1 tbsp neutral oil - 1/2 an onion sliced - 1/4 c cilantro chopped - 1 tsp cumin - juice of a lime - Tortillas Toppings: - Monterey Jack - Sour cream - Lettuce - Tomatoes - Onions - Cilantro Directions: 1. Add your meat to a large bowl along with the garlic powder, pepper, salt, oil, lime juice, cumin, cilantro, and onions. 2. Let it marinade for at least an hour. 3. Right before your meat is ready start prepping your taco shells. 4. You’re going to shallow fry them in a large skillet over medium heat. 5. Drop the tortilla in and use tongs to fold it into the taco shell shape. Hold one side up & the other in the oil for 10-15 seconds. 6. Now flip it over and do the same for the other side. Once it’s holding it’s shape you can use the tongs to open them up wider. 7. Now just cook till both sides are golden brown. About 1-2 mins total. Make sure the oil is also getting into the inside so it cooks evenly. 8. Remove onto paper towel lined plate. 9. Prep your toppings: chop some lettuce, tomatoes, onions, and cilantro. 10. Now cook your meat in a cast iron over med heat for 2 mins per side. 11. Then dice it up. 12. Fill your tacos w your meat. Top with desired toppings. Serve & enjoy babe! #hardshelltacos | Hrna Eatz

173K views · 18K reactions | Recipe ⬇️ Chipotle Steak at Home 🥩🌶️ Ingredients: - 2 lbs of top sirloin - 2 limes - 1/2 can chipotle peppers - 1 tsp oregano - 1 tsp cumin - 1 tsp garlic powder - 1 tsp onion powder - 1/2 tbsp salt - 1/2 tsp pepper - 1/4 c olive oil - Handful cilantro Directions: 1. Add your chipotle peppers, lime juice, oil , and all your spices to a food processor. Blend until smooth. 2. Add your sirloin to a large ziplock or container. Pour in your marinade. Mix it in well. Make sure the meat is completely covered. 3. Add in your cilantro and marinate for min 2hrs. 4. Bring meat to room temp before cooking. 5. Heat oil in a cast iron over high heat. Once it’s smoking add in your steak. Press it down. Cook it for 5-6 mins per side (Or until internal temp is 145F you can cook longer i like mine med rare). When you flip it over add a bit more oil. 6. Once it reaches your desired temp remove from heat and cover for 5 mins. 7. Dice it into 1 in cubes. 8. Serve w desired sides & enjoy babe! #chipotle #chipotlesteak #steakrecipe #dinnerideas Which chipotle protein is better?? | Hrna Eatz

39K views · 5.8K reactions | Recipe ⤵️ The Perfect Chiles Rellenos 🫑🧀🤍 Ingredients: Chiles - 4 egg yolks - 8 egg whites - 1/2 c flour - 1 tsp salt - 7-8 poblano peppers - 8 oz Monterey Jack (sliced into strips) - 8 oz queso quesadilla (sliced in strips) Salsa: - 5-6 tomatoes - 1-2 jalapeños - 3-4 garlic cloves - 1/2 tsp cumin - 1/4 onion - 1/2 tsp oregano - 1/2 tbsp chicken bouillon - 1 tsp salt - 1 tbsp neutral oil Directions: 1. start the salsa: boil your tomatoes & jalapeños until soft. 2. add them to a blender with onion, garlic, chicken bouillon, salt, cumin, and 1 1/2 c of the water you boiled the tomatoes in. blend until smooth. set aside. 3. start on your peppers: preheat your air fryer. air fry them at 400F for 13-15mins. let them chill in air fryer for 3-4 mins once done. 4. carefully peel them. cut a slit down the side & remove the seeds. 5. fill them with your cheese. try not to overfill them. 6. make batter: add your egg whites to a metal bowl. whip on med low speed until stiff peaks. 7. beat in your egg yolks just until everything is combined. 8. on a plate add your flour and a bit of salt. roll your peppers in the flour. 9. dip into your batter, and then open side down into hot oil. 10. cook over med hi heat for 3-5 mins per side until golden brown. make sure to baste w hot oil while cooking. 11. Remove onto paper towel lined paper. 12. Fry your salsa in some oil. Add 1/2 c water to blender & pour into pan. Don’t waste any flavor! add oregano & adjust seasonings to your liking. let simmer for 5-10 mins. 13. Serve your chiles drizzled in salsa HOT, and with rice & beans. Enjoy babe! #mexicanrecipes #dinnerideas #comfortfood #mexicancomfortfood #chilesrellenos #chilerelleno #fallrecipes | Hrna Eatz

121K views · 13K reactions | 20min Mexican Red Rice Recipe🇲🇽 #redrice #arrozrojo #recetas #recetasfaciles #recipe #recetasmexicanas #comidamexicana #mexicanfood #quickrecipes #arroz #ricerecipes #receta | Jesus Zambrano

13K views · 2.6K reactions | Full Recipe for my Puerto Rican Bistec Encebollado 🇵🇷 Ingredients : - 2 lb cubed steak - 1/4 cup oil/olive oil - 2 1/4 cup vinegar - 1 tablespoons adobo - 1 tablespoons dry sofrito or wet - 2 tablespoons garlic powder - 1 teaspoons dried oregano - 1 teaspoons black pepper - 1 teaspoons salt or to your preference - 3 yellow onions Instructions : Wash your cubed steak properly and than season with oil, vinegar, adobo, sofrito, garlic powder, oregano, black pepper, salt, onions mix well all together and refrigerate for 1 hour. Next over a medium high heat get you a deep pan or a large frying pan. ( none stick preferably ) Add your bistec mixture, cover and cook for 20 minutes. After the 20 minutes are done uncover and add 2 cups of water and the rest of the onions mix a bit and start your timer for 60 minutes and once boiling cover for the remaining time. ( stir occasionally ) Served with white rice, tostones, platano maduros. I didn’t have avocado available 😭😮‍💨 [ Puerto Rico, bistec, cubed steak, let’s cook, follow for more recipes, Puerto Rican food, Latino America, encebollado, bistec encebollado, delicious recipes, recipe website link in bio ] #bistec #bistecencebollado #encebollado #steakandonions #puertoricancuisine | Edgardo Jose Verdejo

PERNIL ASADO/ ROASTED PORK