Look out for more sabor latino tomorrow!
Carne Bif (Corned Beef)Olive oil½ cup sofrito
¼ cup alcaparrado
1 can tomato sauce
¼ cup water
1 can corned beef
1 large potato, cooked and diced
Salt and pepper to taste.
PREPARATION
Cook sofrito in olive oil. Add alcaparrado, tomato sauce, water, & potato. Simmer for about five minutes. Add beef, salt and pepper. This should be watery - may add more water is needed. This is usually served with tostones, white rice, and a salad.
Cook sofrito in olive oil. Add alcaparrado, tomato sauce, water, & potato. Simmer for about five minutes. Add beef, salt and pepper. This should be watery - may add more water is needed. This is usually served with tostones, white rice, and a salad.
Arroz Con Gandules
Yum!
Yum!
2 cups short grain rice (rinsed) - long grain will work too
4-5 cups of hot water -
appx.½ cup ready made sofrito
16 ounce can of gandules (cooked green pigeon peas) 2 tablespoons of alcaparrado (cappers and olives mixed together)1 packet of Sazon with achiote
1 can tomato sauce
3 tablespoons of oil
Salt & pepper to taste
PREPARATION
In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
In a medium size caldero add the oil, tomato sauce, alcaparrado, sofrito and sazon. Cook over medium heat for 4 minutes. Add all other ingredients, and enough water to cover the rice 1" above the rice line. Start with 1 teaspoon of salt stir and keep adding and mixing well until you are satisfied with the taste. Bring to a boil and cook over high heat until most of the water is absorbed. Once the water has been absorbed, stir gently from bottom to top - once or twice only, cover and turn the heat down to low.
Cook for 30 minutes or until the rice is tender.
Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."
Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil.
Stirring the rice after it has begun cooking may cause it go get sticky or "amogollao."
Any rice that sticks to the bottom of the pot is called "pegao" and is crispy and tasty and a favorite of all true Puerto Ricans. However, not everyone is skilled is making pegao - it is an art. To make great pegao make sure to use plenty of oil.
Cook for about 10 minutes longer so the pegao gets crispy and keep your eye on it. Each time you cook rice - check to see how long it takes to make pegao just the way your family likes it. Finally - if you want a lot of pegao - use a bigger caldero which, of course, will have a larger bottom surface.
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