Terms of Use

Privacy Policy

Celebrations

All Celebrations

Cherished Traditions

Gathering Customs

Hispanic Heritage Month

Recipes

All Recipes

Soups & Salads

Main Dishes

Side Dishes

Desserts

Savings

Shop

Facebook

Instagram

Pinterest

Twitter

YouTube

Appetizers & Snacks

Appetizers & Snacks Archives - Hispanic Heritage Microsite (EN)

Hispanic Heritage Microsite (EN)

tray holding 7 sliders with golden-brown buns

celebrations-sliders-1660x900 - Hispanic Heritage Microsite (EN)

Vegetarian

Ingredients

Steps

Nutritional information

Jackfruit Barbecue Sliders

Halve dinner rolls; chop cilantro finely (1/4 cup). Combine in bowl: cabbage, cilantro, lime juice, oil, salt, and pepper. Heat jackfruit following package instructions.

Build sliders by topping bottom halves of buns evenly with jackfruit, slaw, and top buns. Serve.

Pork Carnitas Tamales with Red Chile Crema Recipe

Pork Carnitas Tamales with Red Chile Crema Recipe from Publix - Hispanic Heritage Microsite (EN)

Pork

Pork Carnitas Tamales with Red Chile Crema

Tamale Dough

Prepare pork. Submerge corn husks in hot water and soak 30 minutes. Chop onion and garlic. Cut pork into 1-inch cubes (wash hands).

Preheat large stockpot on medium-high 2–3 minutes. Place oil in pot; add onions and garlic. Cook 2–3 minutes, stirring often, until onions are tender. Reduce heat to low; add pork, salt, pepper, stock, cumin, red pepper, and allspice.

Cover pot with lid and simmer 2 hours, stirring occasionally, until pork is 190°F (for shreddable). Meanwhile, combine crema and hot sauce until blended; chill until ready to serve.

Prepare tamales. Drain corn husks. Place 1/3 cup tamale dough in center of smooth side of each corn husk (or nonstick side of foil). Spread dough evenly, leaving a 1-inch border around edges.

Shred pork in pot and mix well. Place 1/4 cup shredded pork in center of tamale, then roll up like a burrito. (Use strips of corn husk or butchers twine to tie tamales if desired.)

Fill steamer (or saucepan fitted with strainer or vegetable basket) with 3–4 inches of water and bring to a simmer. Place tamales in steamer, seam-side down, and cover steamer tightly.

Steam 30–35 minutes (adding more water as needed) or until tamales release easily from husks. Remove from steamer and let stand 5 minutes to cool. Remove husks from tamales; top with red chile crema and garnish with cilantro. Serve.

Platanos maduros recipe - Hispanic Heritage Microsite (EN)

Instructions

Other preparation methods

Platanos Maduros (Fried Sweet Plantains)

Peel plantains and cut into quarters. Preheat oil in medium saucepan on medium 2–3 minutes. 

Add 4 plantain quarters at a time; fry 4–5 minutes on each side or until golden. Remove and drain on paper towels; season with salt. 

Colombian-style chicharrones recipe - Hispanic Heritage Microsite (EN)

Colombian-Style Chicharrónes

Preheat oven to 350°F. Cut pork belly into 1 1/2 inch slices, then score each slice's meat side with 3 evenly-spaced cuts, being careful not to go through the skin. Rub the pork with baking soda and salt (wash hands). Place in baking dish and toss with olive oil. Cover tightly with foil and bake 1 1/2–2 hours or until tender and 145°F. Refrigerate until chilled. 

Heat canola oil to 350°F in large, heavy saucepan. Fry pork belly (in batches) 5–7 minutes or until golden brown and crisp. Cut limes into wedges; serve fried pork with lime wedges. 

Columbian-style arepas recipe - Hispanic Heritage Microsite (EN)

Colombian-Style Arepas

 Melt butter. Combine in large bowl: corn meal, salt, hot water, and 2 tablespoons melted butter; mix well. Let dough sit 2 minutes to hydrate. Form dough into 20 equal balls, then flatten each ball into a disc. 

Heat large, nonstick sauté pan on medium 2–3 minutes. Add 1 tablespoon each butter and oil to pan. Place 6–8 arepas in pan; cook 4–5 minutes on each side until lightly golden and cooked through. Repeat with remaining butter, oil, and arepa dough; serve warm. 

Hogao recipe - Hispanic Heritage Microsite (EN)

Hogao (Colombian-Style Salsa)

Slice onions thinly; chop tomatoes and garlic coarsely.

Heat oil in large sauté pan on medium 2–3 minutes. Add remaining ingredients and cook 8–10 minutes, stirring occasionally, until thickened. Chill until ready to serve.

Guava Pastelitos recipe - Hispanic Heritage Microsite (EN)

Guava Pastelitos (Guava Pastries)

Preheat oven to 400°F. Place puff pastry sheets out to soften. Cut guava into pieces and place in a medium saucepan with lemon juice and water; heat on medium. Cook 4–5 minutes, stirring occasionally, or until melted and combined. Remove from heat; set aside.

Line baking sheet with parchment. Unroll pastry sheets and cut each into 9 equal squares (18 squares total). Place 9 pastry squares on baking sheet and brush edges with egg substitute (about 1/4 cup). 

Spoon about 2 tablespoons guava mixture in center of 9 pastry squares, then top with remaining 9 pastry squares, pressing edges to crimp. Brush tops of pastries with remaining 1/4 cup egg substitute, then cut 3 slits on top of each pastry to vent.

Bake pastries 10 minutes, then reduce heat to 350°F. Bake 18–20 minutes or until golden. Cool 5 minutes before serving.

Tostones (fried green plantains) recipe - Hispanic Heritage Microsite (EN)

Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Tostones (Fried Plantains)

Peel plantains and cut into 1-inch-thick slices.

Preheat oil in heavy frying pan over medium heat 3–5 minutes. Fry plantain slices (in batches) 4–5 minutes until light golden. Flatten plantains to about 1/4-inch thickness using a rolling pin (or mallet). Fry flattened slices 4–5 minutes until golden yellow on both sides. Sprinkle with salt and cilantro (if using) and serve immediately, with mojo sauce on the side (if using).

Quesadilla fundido dip recipe - Hispanic Heritage Microsite (EN)

Quesadilla Fundido Dip

Preheat large, cast iron skillet on medium 2–3 minutes. Chop onion and bell pepper. Add oil, garlic, and crushed red pepper to skillet; cook and stir 1–2 minutes or until garlic is golden and fragrant.

Stir in onions, bell peppers, cinnamon, and salt; cook 12–15 minutes, stirring occasionally, or until onions have browned. Meanwhile, preheat broiler on HIGH.

Stir chutney into vegetable mixture until combined. Place cheese carefully in center of skillet, then place skillet on middle oven rack; broil 8–10 minutes or until cheese has melted. Serve hot, with tortilla chips if desired. (Makes 8 servings.)