My Cocina, My Kitchen

Carne Guisada

noreply@blogger.com (My Cocina My Kitchen) — Sun, 26 Jul 2026 10:57:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

2 pounds beef top sirloin steak, cut into 1-inch chunks
4 tablespoons all-purpose flour
2 tablespoons vegetable oil
1/2 large white onion, chopped
3 garlic cloves

1/2 teaspoon black peppercorns
2 teaspoons comino (cumin)
1 medium tomato, chopped
1/4 cup chopped cilantro leaves
1 serrano pepper, slightly toasted, peeled, seeded, and chopped
1 1/2 cups beef broth

1/2 teaspoon Mexican oregano (regular is fine)

1/2 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/2 cup water

Directions:

Dredge the cubed meat in flour, coating well.

In a heavy, deep-sided skillet or Dutch oven, add the oil and heat over medium heat. Add the cubed meat and brown thoroughly, stirring often.

While the meat is browning, in a small saute pan, toast the comino seeds and then add them to the molcajete (mortar and pestal). Use the same pan to toast the serrano pepper.

In a molcajete which already has the comino, add the garlic, and black peppercorns. Grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and set aside.

Once the meat is browned, add the garlic, comino and peppercorn paste and liquid from molcajete to the pot. Add the salt, paprika, oregano, chili powder, onion, tomatoes, cilantro, and serrano to the pot and saute for 3 to 4 minutes.

Add beef broth, bring to a boil and then reduce heat to low, cover, and cook for 1 1/2 hours, or until the beef is tender and the mixture has cooked down to a thick sauce. Stir every 20 minutes. Enjoy!

Tip: You can serve this with rice, or beans or make some great tacos! I love breakfast tacos made with some carne guisada, scrambled egg and cheese! Carne Guisada is a Mexican inspired take on beef stew.

Yesterday I had to pick up some things from Dillard's at Barton Creek Mall and found that in their kitchenware department they now sell Molcajetes! They were made of granite and beautiful. Of course they are not made from the original basalt/lava stone. But they are really nice and will surely do the job!

You can buy Mexican molcajetes online nowadays, but beware! The quality can vary enormously. There is a world of difference between the best quality molcajetes, made usually from dark ‘river rock’ basalt with low sand content, and cheap and cheerful ones made from grey, very porous lava-rock. The problem with the latter, to quote the gourmetsleuth.com website, is that ‘They are softer and easier to carve and thus less expensive. Unfortunately they are terribly sandy and no matter how you may try to cure them they will always be sandy. They are also typically very shallow so they don’t have a very usable capacity. These pieces are fine for decoration or serving only but we don’t recommend using them as a preparation or grinding tool.’

Taken from "http://www.mexicolore.co.uk/index.php?one=azt&two=wus&tab=aus&id=21""

Cilantro Lime Ranch Sauce

noreply@blogger.com (My Cocina My Kitchen) — Tue, 21 Jul 2026 19:18:40 +0000

A creamy tangy and zesty variation on the classic ranch. Cilantro Lime Ranch Sauce is a perfect addition to any salad, wrap, shrimp or fish taco, or even Arepas!

Puerto Rican Pique

noreply@blogger.com (My Cocina My Kitchen) — Sat, 27 Jun 2026 03:40:00 +0000

A vinegar based hot sauce. It is a seasoned, spicy liquid crafted by steeping whole or chopped hot peppers, garlic, herbs, and spices in vinegar. Here’s my recipe. There are several recipes out there. Some add, pineapple, and even a dash of rum!

Need some spice on your foods? Make a bottle of instant kick of heat! Puerto Rican Piqué adds an instant kick of heat while cutting through the richness of fried or roasted foods. When you splash it on your plate, its acidic vinegar base refreshes the palate, while garlic brings out the earthy, savory flavors of a meal. Here’s the recipe.

Bacon and Green Onion Cheese Ball

noreply@blogger.com (My Cocina My Kitchen) — Sun, 21 Dec 2025 09:30:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

(For Cheese Ball)

1/4 cup brown sugar ham, finely chopped

1/4 cup green onion, finely chopped

1 (8 ounce) packages cream cheese, softened

1/2 teaspoon Hidden Valley, Garden Green Onion Mix

(For Rolling Cheese Ball)

1/8 cup real bacon Bits, (I use Oscar Mayer)

1/8 cup green onion, finely chopped

1/4 cup Colby Jack or Mild Cheddar cheese, finely shredded/cut

Directions:

(For Preparing Cheese Ball)

In a medium-size mixing bowl, combine green onion, brown sugar Ham, cream cheese and Garden Green Onion Mix. When mixed well, form ball out of the mixture. Cover with plastic wrap and refrigerate 3 to 4 hours, or overnight.

(For Rolling Cheese Ball)

Before serving, in a medium-size mixing bowl, combine the real bacon bits, green onion, and cheddar cheese, and roll the cheese balls in the mixture. Enjoy!

Tip: This cheese ball is great with buttery crackers!

Chinese Sausage (Lap Cheong) Fried Rice

noreply@blogger.com (My Cocina My Kitchen) — Sat, 05 Oct 2024 13:18:00 +0000

Ingredients:

3 Chinese Sausages, sliced diagonally
1 Medium Onion, diced
1 Carrot, diced small
2 Scallions, sliced diagonally
2 cloves, garlic, finely minced
5 cups, White Rice, cooked
¾ teaspoon, Salt
¼ teaspoon, Sugar
2 teaspoons, Hot Water
½ teaspoon, Sesame Oil
2 teaspoons, Soy Sauce
½ teaspoon, Dark Soy Sauce
pinch, White Pepper
1 teaspoon, Shaoxing Wine (optional)
4 tablespoons, Vegetable Oil (divided)
3 large Eggs, beaten
⅔ cup, Green Peas, cooked
1 teaspoon, Shaoxing Wine (optional)

Directions:

Prepare a sauce in a small bowl, by adding salt, sugar, hot water, sesame oil, regular soy sauce, dark soy sauce, Shaoxing wine, and ground white pepper. Stir thoroughly and set aside.
Heat your wok over medium high heat and spread 2 tablespoons of vegetable oil around in the wok.
Add the beaten eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them to a large bowl and set aside.
Add 1 tablespoon oil around your wok. Add the sausage, and stir-fry for 20 seconds. Add the onion, scallions, carrots and garlic to wok and stir fry 1-2 minutes until onion is translucent. Remove and add to large bowl. Set aside.
Add 1 tablespoon oil around wok. Add the rice and using spatula flatten out and break up any clumps. Stir fry the rice to heat it through.
Once the rice is warmed, pour the sauce you prepared, evenly over the rice. Mix using a scooping motion with your spatula for 1-2 minutes, until the rice is evenly coated with sauce.
Add all the ingredients you set aside in large bowl to wok. Add green peas, and fold everything into the rice. Stir fry the for another minute.

Arroz Griego

noreply@blogger.com (My Cocina My Kitchen) — Tue, 24 Sep 2024 14:45:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

1/2 cup bacon

2 cups rice

1 cup beef broth

1 cup onion soup

1 cup onion, chopped

1/2 cup green bell pepper, julienned

1 cup cabbage, chopped

1 garlic glove, finely minced

1/2 stick butter

1 1/2 cups water

Directions:

In a deep heavy bottomed skillet, fry the bacon, then drain the rendered fat, remove bacon and set aside.

To the same skillet, over medium high heat, add butter, garlic, bell pepper and onion and sauté for 4 minutes, until onion is lightly browned.

Add water, beef broth, onion soup, rice, bacon, and cabbage.

Bring to boil, cover, lower heat to low and cook for 25 minutes.

After the first 10 minutes, uncover, turn rice, recover and finish cooking the other 15 minutes. Enjoy!

Mexican Picadillo

noreply@blogger.com (My Cocina My Kitchen) — Sun, 28 Jul 2024 08:30:00 +0000

Tip: Read directions carefully before preparing.

Ingredients:

1lb lean ground beef

2 medium russet potatoes, peeled and diced into 1/2inch cubes

1/2 cup yellow onion, diced fine (1/4 inchor less)

1/4 cup red bell pepper, diced fine (1/4 inch or less)

1 tablespoon fresh garlic, minced fine

2 tablespoon canola oil

1 teaspoon salt

1/4 teaspoon fresh ground coarse ground black pepper

1 teaspoon fresh ground comino (cumin)

1 cup beef stock

1/2 cup cilantro

2 large tomatoes, cored, peeled, and cut into 1/2inch pieces

Directions:

Heat a large skillet and, when hot, add the canola oil. Add the ground beef, crumbling as you put it in the skillet.

When lightly browned, add the onions, red bell pepper, tomatoes, garlic, and all the spices. Cook for 10 minutes, stirring often, and then add the diced potatoes, and then the cilantro.

Add beef stock, bring to a boil, and then reduce the heat to medium low and cook for 25 minutes or until the potatoes are tender, stirring every 5 minutes. Remove from the heat, put into a bowl and serve over Spanish rice or with hot flour tortillas.

Tip: If you would like to spice it up, add a chopped jalapeno. Picadillo, Mexican style ground beef, is a popular lunch meal particularly in Northern Mexico. Picadillo is an easy dish to prepare that’s in every home cook’s repertoire.

Authentic Homemade Flour Tortillas

noreply@blogger.com (My Cocina My Kitchen) — Mon, 12 Feb 2024 12:00:00 +0000

Authentic Homemade Flour Tortillas

Ingredients:
3 cups all-purpose flour
1 teaspoons salt
1 teaspoons baking powder
1/3 cup lard
1 cup hot water

Directions:
Whisk the flour, salt, and baking powder together in a large mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the hot water a little at a time, about 1/4 cup each time, and mix, until the dough comes together; place on a lightly floured surface and knead for 10 minutes until smooth, soft and supple. It may be sticky at first but after kneading continuously it will not be sticky.

Divide the dough into 12 equal pieces, about the size of a golf ball, roll each piece into a ball and then into a shape of a sausage patty. Cover and let dough balls rest for about 10 minutes. See image below.

Tip: keep a bit of flour on your surface and lightly flour your rolling pin and keep your surface very lightly floured. Also keep your hands lightly floured.

Preheat a comal or heavy large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough into a thin, round tortilla. Place into the hot comal or skillet, and cook until bubbly and cooked through. Flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; or place in a kitchen towel. Continue rolling and cooking the remaining dough. Tip: Do NOT worry if the tortillas don't come out perfectly round, practice makes perfect. In time your tortillas will come out round and perfect. My first tortillas looked like the map of Italy!

Tip: A comal is a griddle that has been traditionally used in Mexican cooking. The term comal is believed to come from the Aztec word comalli, which was also used to describe the cooking tool. It is a very versatile cooking tool that can be used to prepare a number of dishes. It can be used to sear meat, cook tortillas, and even cure spices. It can also be used to toast raw coffee and cacao beans so that they are ready for culinary use. It is a great tool in the kitchen!

Irish Shepherd's Beef Pie

noreply@blogger.com (My Cocina My Kitchen) — Fri, 29 Dec 2023 02:30:00 +0000

Tip: Read directions completely before preparing.

3 cups mashed potatoes

1 pound lean ground beef (93/7)

1 medium onion, chopped

2 cloves garlic, chopped

2 tablespoons Kerrygold Softer Butter

2 tablespoons all-purpose flour

2 tablespoons ketchup

2 cups beef broth

2 tablespoons browning and seasoning sauce

1 teaspoon fresh minced thyme

1/4 cup peas

1/4 cup carrots, finely diced

1 cup shredded cheddar cheese

Crumble the ground beef into a large skillet over medium heat, cook meat until no longer pink.

Add onion, garlic, thyme, peas and carrots and cook another 3 minutes, then set aside.

Preheat the oven to 400 degrees F.

Over medium heat, melt the Kerrygold butter in a skillet. Stir in the flour and cook and until light brown in color, about 5 minutes.

Let cool off a bit then gradually stir in the broth, ketchup and browning sauce until smooth. Set over medium heat and simmer until thick.

Stir the sauce into the ground beef and transfer to a casserole dish.

Top with mashed potatoes.

Sprinkle the cheese over the potatoes.

Place dish in oven and bake for 15 to 20 minutes, until potatoes are toasted and cheese is melted. Enjoy!

Tip: Truly traditional Irish Sheppard's Pie uses ground lamb instead of ground beef.

Beef and Broccoli Stir Fry

noreply@blogger.com (My Cocina My Kitchen) — Thu, 23 Feb 2023 22:07:00 +0000

Do you like Stir Fried Beef and Broccoli? Here’s the secret to soft tender beef. Marinate/rest meat for 15 minutes in the following ingredients. It the secret to tenderizing beef. I used very thin sliced Beef Bottom Round Steak. Do not use more than 1/2 a teaspoon of baking soda per pound of beef or it will leave a bad taste. Add onions and stir for about 1 minute. Add meat and stir fry for 2 minutes. Add sauce mix and stir until thickened. Add Broccoli 0and stir until coated with sauce! Blanch your Broccoli before adding. Serve immediately!

For the sauce, mix the following ingredients in a bowl:

tbsp, Soy Sauce
tbsp, Oyster Sauce (Lee Kum Kee’s Premium I find the the best)
tbsp, Hoisin Sauce
tbsp, water
1/2 tsp, corn starch 
tbsp, Minced Garlic 
1/4 tsp, black pepper

Creamy Green Chile Turkey Enchiladas

noreply@blogger.com (My Cocina My Kitchen) — Sat, 22 Feb 2020 11:30:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

The Turkey Stuffing:

1 ¼ pounds, ground turkey

1 (4 oz.) can of mild Hatch’s green chilies, drained

1/2 cup chopped onion (about ½ medium onion)

1/2 teaspoon, salt

1 teaspoon, comino (cumin)

The Green Chile Cream Sauce

½ cup chopped onion (about ½ medium onion)

1 can (15 ounce) Hatch’s Green Chile Enchilada Sauce

½ cup milk

½ cup heavy cream

8 oz. sour cream

2 teaspoons Knorr Chicken Bouillon

Assembly:

8 – 6” corn tortillas

1/3 cup canola oil

8 ounces (about 2 cups) cheddar jack cheese, shredded

¼ cup chopped green onions

Directions:

The Turkey Stuffing:

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium high heat, add about 1 teaspoon canola oil. Add the ground turkey and sauté until cooked through, about 5 minutes. Add onions and chopped green chilies and mix with turkey. Continue cooking about 3 minutes until onion is translucent.

Add minced garlic, mix and sauté another minute.

Remove from pan and set aside.

The Green Chile Cream Sauce:

In the same skillet, over medium heat, add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes.

Add Hatch’s Green Chile Enchilada Sauce. Add the Knorr Chicken bouillon and stir thoroughly.

Slowly whisk in the milk, heavy cream and sour cream. Let continue cooking until the mixture is lightly bubbling and has thickened, about 4-5 minutes. Remove from skillet and set aside.

Assembly:

Softening the Corn Tortillas for Assembly:

In the same skillet, but cleaned, soften the corn tortillas by adding the canola oil and heating over medium high heat. Once the oil is hot, add one corn tortilla at a time, using a pair tongs. Turning tortilla over in about 10 seconds. Once softened bout 5 seconds, remove from pan and set aside. Continue same process until all 8 tortillas have been softened.

Set up all the ingredients to prepare for rolling the enchiladas. In an approximately 9” x 11” baking dish place one tortilla and add ¼ cup of turkey, 2 tablespoons of cooked Green Chile Cream Sauce, 1 tablespoon chopped onions, and 1 tablespoon shredded cheese. Roll up and place at one end of dish. Continue process until all 8 tortillas have been filled, rolled and placed as shown below.

Top with some of the remaining, if any, turkey, and onions. Pour the Green Chile Cream Sauce over the top of the enchiladas. Top with all the remaining cheese as shown below.

Cover dish with aluminum foil and bake for 1 hour, until the enchiladas are bubbling, hot and lightly browned. Serve and Enjoy!!!!

Serves: 8

Indian Flatbread

noreply@blogger.com (My Cocina My Kitchen) — Thu, 29 Aug 2019 02:44:00 +0000

Tip: Read directions completely before preparing.

Ingredients:
1 cup, Full Fat Natural Plain Yogurt
1 cup, Bread Flour, I use King Arthur*
2 teaspoons, Baking Powder

1/2 cup butter
3 Cloves garlic finely minced
parsley roughly chopped
1 pinch salt to taste

Directions:
In a large bowl combine the flour and baking powder. Add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. Use your hands to really bring the dough together.

Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into six balls.

Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.

Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, parsley and salt in the microwave for about 30 seconds.

Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it with the garlic side down into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.

Once the bread is nice and toasty on each side remove from the heat.

Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm.

Tip: You can store at room temperature for 3 days and reheat on a pan.

Asian Stuffed Chicken Leg Quarters

noreply@blogger.com (My Cocina My Kitchen) — Wed, 10 Jul 2019 12:57:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

4 chicken leg quarters

2 tablespoons carrots, minced

2 tablespoons green onions, minced

2 tablespoons bamboo shoots, minced

2 tablespoons water chestnuts, minced

1/4 bean sprouts

1/2 cup cabbage, finely shredded

2 tablespoon sesame oil

2 tablespoons soy sauce

2 garlic cloves, minced

1 bunch of bean thread

1/2 lb ground pork

Directions:

In a bowl place the bean thread and cover with water. Let soak for 10 minutes. Drain water. And place in large mixing bowl. Set aside.

Any brand of bean thread is good.

Soaking Bean Thread

Wash the chicken, begin by deboning it. You may want to ask you grocer butcher if they will debone it. If they do not offer this service, here is a link to a video showing exactly how to debone a leg quarter! Below you can also view how to debone, with a few photos. When you have completed deboning the chicken, set aside.

How to Debone a Chicken Leg Quarter (Click to view video.)

Drain water from the bean thread and chop up into about 1 1/2 inch length. Place in a large mixing bowl. Add carrots, green onions, bamboo shoots, water chestnuts, bean spouts, cabbage, ground pork, 1 tablespoon of sesame oil, 1 tablespoon of soy sauce, garlic and mix.

Take one leg quarter and firmly stuff it, as shown below. Turn over the leg quarter, with skin side up and place in an approximately, 7 x 11 1/2 baking dish.

Preheat oven to 375 degrees F.

Mix the remaining sesame oil and soy sauce and brush over the chicken. Cover dish with foil and seal.

Insert dish in oven and bake for 55 minutes. After 55 minutes are up, remove aluminum and bake another 15 - 20 minutes, or until the skin is nice a brown. Serve and Enjoy!

Servings: 4

Tip: This dish can be served with a salad or any side dish you prefer.

Fajitas (Carne Asada)

noreply@blogger.com (My Cocina My Kitchen) — Sun, 09 Jun 2019 11:39:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

1/2 tablespoon, fresh comino seeds (cumin)

6 black peppercorns

5 cloves, peeled fresh garlic

¼ cup, olive oil

2 tablespoons, white vinegar

2 fresh squeezed, lime juice

1/2 cup, orange juice

1/2 cup, water

½ teaspoons, salt

1 cup cilantro, chopped (no stems)

1 jalapeño, minced

3 lbs, skirt steak (fajitas, skirt steak)

Directions:

In a small sauté pan, over medium high heat, toast the comino seeds and black peppercorns for about 30 seconds. You will smell the hint of oils releasing. Remove from heat, and add them to a molcajete (mortar and pestle).

Add the garlic, and grind into a paste. Add 1/2 cup of water and stir, this is to make sure you remove all the paste from the molcajete and pour into a bowl.

Add all the other ingredients into the bowl and whisk to combine.

Pour in marinade into a gallon size zip-top plastic bag. Add fajitas and seal, removing as much air as possible. Refrigerate for at least 4 hours, but preferably overnight or up to 24 hours.

Remove the fajitas from the marinade, and discard excess marinade. Grill the fajitas, on high heat, somewhere around 500 degrees.

Grill for 7 to 10 minutes per side. Flipping only once. The cooking time is an estimate and is going to depend on the thickness of your meat.

Once done, remove from heat and let rest, covered with a tented piece of foil for 10 minutes. Slice as thinly as possible, against the grain, and serve. Enjoy!

Tip: You can also marinate fajitas in a bowl. Just make sure the meat is covered. Serve on heated flour or corn tortillas! Topped with guacamole, and Pico de Gallo! cooked onions and green peppers Use a small preheated cast-iron skillet to serve and just before taking to the table squeeze fresh lemon juice over the meat. For a healthier alternative serve with whole wheat tortillas, low fat sour cream, reduced fat Mexican shredded cheese, fresh pico de gallo and Guacamole.

Best Ever Homemade Guacamole - Avocado Dip

noreply@blogger.com (My Cocina My Kitchen) — Sun, 23 Dec 2018 10:25:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

8 large, Hass avocados

½ lime, fresh squeezed lime juice

¼ cup, Roma tomato, minced

¼ cup, white onion, minced

¼ cup packed, cilantro, minced

3 large cloves, garlic, finely minced

1 teaspoon, sea salt

¼ teaspoon, fresh ground black pepper

¼ teaspoon, ground comino (cumin)

1/2 jalapeno, slice lengthwise, seeds and veins removed, finely minced

(Leave the seeds and veins if you like it hot and add the whole finely minced jalapeno! For even spicier Guacamole use a Serrano pepper.)

Directions:

Mince the tomato, white onion, cilantro, jalapeno, and garlic. Using a large bowl add the onions, tomato, cilantro, jalapeno, garlic, salt, black pepper, lime juice, and comino (cumin).

To prepare the avocados, pop off the dried stem from all the avocados and discard the stem.

Slice the avocados in half. And carefully remove and discard the pit.

Scoop out of shell with a spoon. Place in the bowl with the other ingredients.

Then using a fork mash avocados and mix to desired chunky consistency.

Tip: Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish. Great on fajita tacos! I take this dish to all my family gatherings! It disappears!

Best Ever Pork Tamales

noreply@blogger.com (My Cocina My Kitchen) — Wed, 05 Dec 2018 10:01:00 +0000

Sausage & Kale Calamarata

noreply@blogger.com (My Cocina My Kitchen) — Thu, 19 Jul 2018 18:52:00 +0000

Tip: Read directions completely before preparing.

Ingredients
1 500g pack Calamarata dried pasta
2 tablespoons, sea salt

For the sauce
3 tablespoons , Extra virgin olive oil
2, garlic cloves sliced
½ teaspoon, chili flakes
1 large, yellow onion, diced
1/4 cup, white wine
4, Sweet Italian Sausages, (Mild or Hot, your preference)
¾ pound, fresh kale
4 tablespoons, Parmigiano Reggiano cheese
Salt to taste

Directions:
Fill a large pot with 1 1/2 gallons of water and bring to a boil.

Heat a pan and add a tablespoon of the olive oil, chili flakes and garlic. When it starts to sizzle add the onions, once they starts browning add the wine and let evaporate.

Slice the sausage links in half lengthwise and peel off the casing, add to the pan, mix and cook for about 10 minutes

Chop the kale into strips and add to the sauce, stir it in, slightly lower the flame and cook for 10 minutes. If in need of moisture add a few tablespoons of hot water from the large pot.

Once pasta water is boiling, add 2 tablespoons of sea salt and pour the pasta in, keep stirring so that it doesn’t stick. Cook for the suggested time on pack, try one noodle before draining, you want to cook it ‘al dente’.

Once pasta is ready, drain but keep about ¼ cup of cooking water. Add pasta and cooking water to the sauce and stir at high flame for a few minutes.

Drizzle with the remaining olive oil and garnish with shaved Parmigiano Reggiano cheese. Enjoy!!

Puerto Rican Arroz con Gandules (Rice with Pigeon Peas)

noreply@blogger.com (My Cocina My Kitchen) — Sat, 16 Dec 2017 03:24:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

2 1/2 cups long grain white rice (washed and rinsed well)
3 1/2 cups water
1 tablespoons olive oil
4 tablespoons Recaito
1/4 cup chopped pork salt

1/4 cup chopped bacon
2 tablespoons Spanish olives

1 tablespoon capers

1/4 cup chopped onions

1 clove garlic, minced
1 (15 oz.) can green pigeon peas, drained
1 envelope sazon with culantro and achiote
1/2 teaspoon ground oregano
1/2 teaspoon ground comino (cumin)
2 bay leaves
1 teaspoon tomato paste
1/8 teaspoon black pepper

2 teaspoons chicken bouillon

Directions:

Start by heating the oil in a pot at high heat, and when the oil is nice and hot, add the salt pork.

When the salt pork is cooked but not crisp, add the bacon.

Once browned, add Recaito, (a unique cilantro-based seasoning base that enhances the flavor) onions and garlic, olives, capers, comino (cumin), oregano, black pepper and envelope of sazon. Stir fry all together for about 1 minute.

Add pigeon peas, tomato paste, then add the water and bring to boil.

Wash rice under cold running water until water is clear and drain. Add rice to pot, chicken boullion and stir.

Once the liquid has began to boil and most of the water has cooked off, lower heat to lowest setting, and stir 1 more time, top with bay leaves, then cover with tight lid.

Let this cook for about 10 minutes on a low heat setting, remove cover and bay leaves, turn rice, and continue to cook at low heat for another 15 minutes until the rice is tender. Enjoy!

Tip: Do not stir, but turn the rice with a large serving spoon. For a variation, add some cubed ham when adding the sofrito. The best part of this rice is the crust which forms on the bottom, called the pegao!

Nuevo Leon Enchiladas

noreply@blogger.com (My Cocina My Kitchen) — Sun, 10 Dec 2017 04:30:00 +0000

Nuevo Leon is a state in Mexico and this is one of their traditional Enchiladas recipes. The Ancho Sauce in this recipe can also be used for other recipes.

Tip: Read instructions completely before cooking.

Ingredients:

16 Corn Tortillas

1/2 cup vegetable oil

2 cups shredded cooked chicken, preferably dark meat, such as thighs

2 cups (10 oz.) Queso Fresco

1 cup white onion, chopped

2 cups of Ancho Tortilla Dipping Sauce (Click for recipe)

Directions:

Heat a 9" or 10" heavy bottomed skillet and add the 1/2 cup oil. Heat on medium high. One by one, using a pair of tongs, dip the tortillas in the hot oil until soft, should only take about 4 seconds, lay on a plate and continue until all the tortillas are dipped. See photo.

Heat the ancho sauce in a pan until warm. One by one, using a pair of tongs, dip the softened tortillas in the ancho sauce and lay on a plate. See photo.

In a large baking dish, I use 2, 2 quart rectangular baking dishes, lay a tortilla and add some shredded chicken, a little onion and some cheese. Then add 1 teaspoon of the ancho sauce, roll up, set aside in pan. Continue until you have eight in each pan. Pour the remaining sauce over the 2 dishes. Sprinkle the remaining cheese and onions on the dishes. See photo.

Heat the oven to 375 degree and bake for 25 minutes.

Serves 8, 2 Enchiladas each. Can be served by themselves or with rice, beans or any side dish you would like.

Tip: Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese. Its name translates as "fresh cheese" and is slightly salty, with a mild, tangy taste similar to farmer's cheese. Like other fresh cheeses, queso fresco is lower in fat and sodium, despite its salty flavor, than aged cheeses. It's easily crumbled to sprinkle on dishes like enchiladas and tamales, as well as soups like black bean and tortilla. It also makes a tasty addition to cold vegetable salads. And although it softens, it does not melt when heated; queso fresco is classically used in the filling for chile relleños and quesadillas. For a snack, heat some on corn tortillas and top with a dollop of salsa.

Pork Stuffed Turkey Breast

noreply@blogger.com (My Cocina My Kitchen) — Wed, 22 Nov 2017 09:30:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

1 lb fresh ground pork

1/2 cup onion, chopped

1/2 cup cilantro, chopped

4 garlic cloves, minced

2 teaspoons capers

1 tablespoon pimento stuffed olives, chopped

1/4 cup Achiote Oil (Click for Recipe)

2 .5 - 3 pound whole turkey breast meat, deboned and butterfly

1/4 cup chicken broth
1 large Reynolds oven bag
1 tablespoon flour

Directions:

See if your grocer butcher will butterfly the turkey breast for you. If not, place the turkey breast meat, skin side down, between 2 sheets of plastic wrap and pound it with a mallet to flatten it to about 1/2 inch thick. If you do not have a mallet, use a heavy bottomed flat skillet. Remove the top sheet of plastic wrap. Season the turkey breast liberally with some of the Achiote oil.

In a large mixing bowl, add pork, onion, cilantro, garlic, capers, olives and 2 tablespoons of the Achiote oil.

Spread the pork meat mixture evenly across the top of the turkey.

Starting at one of the long sides, roll up the turkey, tucking the ends in, to create a rolled roast.

Tie with kitchen twine in several places to secure the filling, then brush with more of the Achiote oil.

Preheat oven to 350 degree. Open the Reynolds large oven bag and add flour. Place bag in a baking pan with opening toward wide side of pan. Use pan at least 2 inches deep. Place the prepared breast in bag and close bag with Nylon tie. Cut 4, about 1/2 inch slits on top of bag for air to escape. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, walls, or racks.

Bake for 2 hours or until internal temperature is 170 degree.

To serve, carefully cut open top of oven bag. Don't cut too far to the end of the bag, or the sauce can run out. Fold back the open pieces of the bag. Lift the breast out and stir any sauce left in the bag until smooth. Always support bag with pan.

Discard the twine and cut the turkey into 1/2- to 3/4-inch slices. To serve, arrange the slices on a platter. Serve hot, warm or cold.

Tip: Achiote seeds, which are also referred to as annatto seeds, from the Annatto tree. A deep brick red in color, it has a intensely rich flavor. Achiote is available at Latin American markets and on the international aisle of some larger grocery stores.

Guacamole Salsa (Taqueria Salsa)

noreply@blogger.com (My Cocina My Kitchen) — Tue, 18 Apr 2017 10:58:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

3 large, tomatillos, husked, rinsed, and coarsely chopped

1 teaspoon, baking soda

1 small bunch, fresh cilantro, bottom of bunch cut off, thoroughly rinsed

2 garlic cloves, peeled

1/2 small, white onion, chopped coarsely

1 fresh Serrano or jalapeño chile, sliced in half, seeds removed

½ freshly squeezed lime juice

1/4 cup, chicken broth

1 teaspoon, sea salt

2 large, ripe Mexican Hass avocado, halved and pitted

Directions:

Put the tomatillos into the small pot filled with about 3 cups of water, add baking soda. Simmer for 5 minutes, until soft.

Drain and remove tomatillos. Set aside and let cool.

Once the tomatillos have cooled add them to blender. Then add the cilantro, garlic, onion, chile, lime juice, chicken broth and salt.

Blend until very smooth. Scoop the avocado flesh with a spoon into the blender jar and blend until smooth. Add if necessary a little more chicken broth to have a pourable consistency.

If necessary, depending on your taste, you can further season with additional line juice, salt and jalapeño chilies for a spicier salsa, then blend once more. Enjoy!

Servings: Approximately 2 cups

Tip: The salsa will taste best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamole. Delicious the next day if you store it in the refrigerator in an air tight container. Let it come to room temperature before you stir then serve it.

Tex-Mex Beef Enchiladas

noreply@blogger.com (My Cocina My Kitchen) — Sun, 09 Apr 2017 10:55:00 +0000

Tip: Please read directions completely before preparing.

Ingredients:

2 lb ground hamburger meat, 80/20

12 corn tortillas

1/4 cup canola oil (vegetable is fine)

1 small yellow onion, finely chopped

4 cups grated cheddar cheese (Monterrey Jack or Colby)

3 tablespoons flour

1 1/2 tablespoons chili powder (see below)

3 cups beef broth

3 large garlic cloves

1/4 teaspoon cumin seeds (comino)

1/4 teaspoon black peppercorns

1/4 Mexican oregano (regular oregano is fine)

2 allspice berries

1 teaspoon salt

Directions:

Heat a small skillet or frying pan over high heat. Once the pan is hot simply add the cumin seeds, no oil, all at once. Shake the pan to keep the cumin seeds moving and cook, shaking pretty much constantly - until they darken slightly and you can smell the earthy aroma of toasted cumin seeds through your kitchen, about 1 minute. As soon as they are toasted, transfer the cumin seeds to a molcajete (or mortar and pestle) so they cool and stop cooking.

To the molecajete (mortar and pestal) add the garlic, peppercorns, allspice, oregano and grind into a paste. Once ground into a paste, Add 1/2 cup beef broth to loosen all the spices from the molcajete and set aside.

To make the enchilada sauce, in a large skillet, over medium heat, lightly brown the hamburger meat, remove with ladle, being sure to drain as much oil as possible back into the skillet when removing, and once all the meat has been removed, set aside.

In the same skillet, make a light roux by adding the flour to the fat in the skillet and stirring with a whisk constantly, cook a few minutes until the flour has browned lightly

Add the chili powder, add the remaining 2 1/2 cups of beef broth, liquid and paste from molcajete and salt, and continue to quickly stir using a whisk and cook until mixture has thickened and smooth. Set aside and keep warm.

For the Enchiladas, you will need a 9x13-inch Pyrex dish, set aside on prepping area. Preheat your oven to 375°F degrees.

Chop the onions, grate the cheese, and set aside.

Heat the oil in a second skillet. Have the corn tortillas ready. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.

Remove the tortilla from the oil, letting the excess oil drip back into the skillet.

Set up your area with all the ingredients you will need to prepare the enchiladas.

Place a tortilla in the 9x13-inch Pyrex dish, add about 1 heaping tablespoon of grated cheese, 2 tablespoons of hamburger meat and sprinkle of onions on the center of the tortilla, add 1 tablespoon of enchilada sauce and roll it up.

Place the rolled tortilla flat-side-down as shown below in Pyrex dish.

Repeat the process with the remaining 11 tortillas. The pan should be full.

Pour the remaining enchilada sauce on top of the enchiladas.

Sprinkle the enchiladas generously with the remaining meat, grated cheese and onion.

Bake for about 20 minutes until the cheese is bubbly. Serve at once. Enjoy!

Servings: Makes four servings of three enchiladas each.

Tip: Garnish with Creama or sour cream, salsa, Pico de Gallo. Ideas for on the side, dishes, serve, chips and hot sauce, Mexican Rice or Refried Beans.

Mofongo (Puerto Rican Garlicky Mashed Plantains)

noreply@blogger.com (My Cocina My Kitchen) — Wed, 22 Feb 2017 13:13:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

4 green plantains

1 cup chicken broth

Oil, for frying

6 – 7 oz bag, pork cracklings/rinds (chicharron)

4 large, cloves garlic, chopped

¼ cup, olive oil

Directions:

Peel plantains and cut into 1-inch chunks.

Pour oil into a deep medium skillet and heat to 350 degrees F.

Once the oil is ready, gently add the plantain chunks to the frying oil by holding them against the side of the skillet and allowing them to slide into the oil. Cook the plantains until golden brown, about 5 – 7 minutes. Carefully, remove from oil and set aside.

Process in two batches, while plantains are still slightly hot, add 1/2 cooked plantains into a food processor with ½ the garlic, 1/2 the chicken broth, ½ the pork rinds, and ½ the olive oil. Process the mixture to the consistency of mashed potatoes or dough. Follow same instructions for second batch.

Quickly shape the mixture into rough balls about the size of meatballs.

Tip: Place the plantains in soup bowls and add some heated broth. Garnish, with lime rinds and pork rinds! Ladle shrimp scampi over the mofongo! Serve as a side dish!

Tacos de Chicharron Guisado (Stewed Pork Rinds/Crackings in Tacos)

noreply@blogger.com (My Cocina My Kitchen) — Sun, 23 Oct 2016 15:21:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound, chicharrones, (fresh pork rinds/cracklings)

2 teaspoons, canola oil

1 small, white onion, chopped

1 large, plum tomato, chopped

1/2 large, jalapeño, chopped (more is preferred hotter)

3 cloves, garlic, minced

1 ½ cups, chicken broth

1 teaspoon, comino (cumin)

1/8 teaspoon, black pepper

Directions:

In a medium pot, add oil and heat over medium-heat, until shimmering. Add onions and cook, until onions are transluscent, about 1 – 1 1/2 minutes.

Add jalapeño and garlic cook, stirring constantly, another minute.

Add, tomatoes, comino, black pepper, chicken broth, and chicharrones. Bring to a boil, then lower heat to simmer for 35 to 40 minutes, until the chicharrones (pork rinds/crackings) are tender. Enjoy!

Tip: Enjoy these tender pork rinds/cracklings by serving on tacos! On corn or flour tortillas! Serve with breakfast, with a side of eggs! Serve with rice and beans!!! And so much more!

Salsa Verde (Tomatillo Salsa)

noreply@blogger.com (My Cocina My Kitchen) — Sat, 09 Apr 2016 15:34:00 +0000

Tip: Read directions completely before preparing.

Ingredients:

1 1/2 pounds, tomatillos

2 large, Jalapeño peppers

3 cloves, garlic, peeled

1 small sweet onion, quartered

1 cup fresh cilantro, chopped

½ cup water

2 teaspoons sea salt

½ teaspoon, toasted fresh ground comino seeds

½ teaspoon, toasted peppercorns

Directions:

Remove the husks from the tomatillos; discard husks. Rinse tomatillos well to remove all the sticky sap. Cut them in half. Peel the garlic. Cut the stemmed tops off the jalapeno peppers then split them in half and, using a spoon, scrape away the seeds and veins. If you like the heat, leave the veins and seeds. Set aside.

Toast the peppercorns and comino seeds in a skillet over medium high heat. Being careful not to burn the comino. About 1 minute, stirring. Remove from pan and let cool. Then ground them in a mortar and pestle. Add to blender with 1/2 cup of water.

Lightly grease a griddle or cast iron skillet, rubbing excess off with a paper towel. Place on medium heat.

When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning them over with tongs to soften and slightly blister as much surface as possible.

The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the blender.

Continue roasting the tomatillos for another 5 to 8 minutes, and the tomatillos are a slightly softened. Then add to blender. Add the cilantro.

Allow to cool a few minutes then place the blender lid on loosely, holding it in place with a kitchen towel and purée until just slightly smooth depending on personal preference.

Place in salsa in an airtight glass jar and store in the refrigerator for up to a one week. Enjoy!

Servings: 4 /12 cups

Tip: Prepare the salsa as described then add a mashed avocado to ½ cup of salsa for a creamy avocado salsa! Or add to a pan with butter and shrimp! There are many ways to use your Salsa Verde in recipes!