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 Puerto Rico Cuisine

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chef joe

  • Total Posts: 57
  • Joined: 8/30/2004
  • Location: bradenton, FL
Puerto Rico Cuisine Fri, 05/6/05 10:13 AM (permalink)
Does anyone have any info on how to make Puerto Rican specialties. I am especially interested in the wrapped meat bundles, sort of like a Tamale except that I think they use banana leaves and they are steamed. I think they are called something like Pastillos. Also any info on anytype of interesting and different Puerto Rican foods is appreciated. Thank You.

    • Total Posts: 5055
    • Joined: 5/20/2003
    • Location: Tallahassee, FL
    RE: Puerto Rico Cuisine Fri, 05/6/05 11:20 AM (permalink)
    YES, YES, YES!!!!!!!!!
    Send me an email with your mailing address. I'll copy said recipes out of my circa early '60's PR cookbook. What you refer to is "Pasteles". It is a Plantain leaf (same family), vs. a Banana leaf that they are wrapped in.

    OR.... Look here:


      • Total Posts: 3589
      • Joined: 7/3/2004
      • Location: San Francisco, CA
      RE: Puerto Rico Cuisine Sat, 05/7/05 2:15 AM (permalink)
      Well I make a mean arroz con pollo (chicken and rice) which is a standard pretty much everywhere in Latin America though the versions differ subtly. This version has definite Cuban overtones, but a Puerto Rican wouldn't reject it:

      2 lg. cloves garlic, crushed
      1 tsp. salt
      Juice of 1 lime
      4 lb. chicken parts (your choice)
      2 tbsp. olive oil
      1 med. Spanish onion, chopped
      1 med. green pepper, seeded and chopped
      1 bay leaf
      1 tsp. ground cumin
      1 tbsp. sweet paprika
      1/2 tsp. oregano
      1/2 tsp. white pepper
      1 c. tomato sauce
      1 c. beer
      2 c. rice
      2 c. chicken stock
      1 c. cooked green peas
      2 red bell peppers, roasted and cut into strips (or substitute canned pimentos)
      1/3 c. pitted, coarsely chopped green olives

      Make marinade: mash the garlic and salt to a paste. Stir in lime juice.

      Rub chicken pieces with this mixture, marinating for at least 2 hours.

      Heat 1 tablespoon olive oil in a large skillet with a lid, and saute chicken pieces, skin side first, until golden brown, about 6 minutes on each side, and transfer to a plate.

      Saute the onion until translucent, about 3 minutes, adding oil, if needed. Add green pepper and seasonings, and saute for 2 minutes. Stir in tomato sauce and beer.

      Add the chicken pieces, and simmer over medium heat for 5 minutes. Stir in the rice and half of the stock. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook until rice is tender, about 25 minutes, adding more liquid as required.

      Carefully mix in green peas, adjust seasoning, and arrange on a large platter. Garnish with roasted red peppers and green olives. Serves 4.
        mr chips

        • Total Posts: 4715
        • Joined: 2/19/2003
        • Location: portland, OR
        RE: Puerto Rico Cuisine Tue, 05/17/05 11:15 PM (permalink)
        My wife fell in love with Mafongo. I could never find out how to make it. Also my wife insisits that Emeril learned how to cook in Puerto Rico. Could this be true?
          Tengo Hambre

          • Total Posts: 6
          • Joined: 6/14/2005
          • Location: Jersey City, NJ
          RE: Puerto Rico Cuisine Wed, 06/15/05 2:53 PM (permalink)
          Hello,Chef Joe
          I have two books on Puerto Rico cooking.
          1) A Taste Of Puerto Rico by Yvonne Ortiz
          2) Puerto Rican Cookery by Carmen Aboy Valldejuli
          Many great recipes in each book,hope this helps.
          Time for some rice & beans
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