Step 1: Make the ground-beef Puerto Rican picadillo filling. Step 2: Place 1 Tbsp of picadillo in the center of each empanada dough disc. Step 3: Fold over each filled round disc into a half-moon. Step 4: Use the tines of a fork to press or use our thumb and forefinger to crimp the entire outside edge of your empanada.
Directions. Season ground beef with adobo, black pepper, and meat tenderizer. Heat a large pan to low-medium heat and add seasoned ground beef. Add olive oil, sazón, tomato paste, tomato sauce, sofrito, green olives, cubed potatoes, and chopped carrots. Cover pan and cook on low-medium heat until ground beef is browned, stirring occasionally.
Gather together your ingredients: fluff the rice, warm the black beans, season and scramble the eggs, slice the avocado, potion out salsa, and fry the plantains. Divide the rice between two shallow bowls or plates. Top each portion of rice with black beans. Season with salt, pepper, and smoky paprika.
While the beef tail is cooking, combine tomato, onion, cilantro, garlic, ketchup, soy sauce, Lizano, and sugar into the blender. Add 2 cups of beef broth from the cooked oxtail. Blend until smooth. Meanwhile, remove the oxtail from the pressure cooker and cut into 1-inch thick slices. Cover the meat in the sauce and heat thoroughly.
Step 4: Make the mofongo mix. Using a mortar & pestle of large bowl + potato masher - mash plantains then add minced garlic, spices, and cilantro. Next add in the bacon, onions, peppers, and pan grease. Knead the plantain mash mix until well mixed but not overmixed.
Preparation. Step 1. Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high.
In a medium saucepan, heat the oil over medium heat. Add the onion and sauté until softened and translucent, 3 to 5 minutes. The Spruce Eats / Diana Chistruga. Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice turns golden brown. Do not let the rice burn.
Transfer mixture to a slow cooker. Cover and cook on low heat setting six to eight hours or on high setting three to four hours, until hot and bubbling. Stir in fish and lemon juice. Cover and cook on high heat setting 20 minutes or until fish is cooked through. Stir in capers and pour mixture onto a deep platter.
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rica rica sauce recipe
