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Steak

Ingredients

Steps

Nutritional information

Grilled Bottom Sirloin Flap Steak with Chimichurri

Chop parsley and cilantro coarsely (1 cup each). Chop yellow onion and garlic finely. Season beef with salt and set aside (wash hands).

Preheat grill (or grill pan) on medium. Rub green onions with 1 tablespoon oil. Place on grill and cook 5–7 minutes until charred; chop green onions coarsely.

Combine in small bowl: parsley, cilantro, yellow onions, garlic, green onions, vinegar, oregano, adobo seasoning, and remaining ½ cup olive oil; whisk until chimichurri is blended. (Makes about 3 cups chimichurri.)

Place steak on hottest part of grill; cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Slice beef against the grain; serve with Salsa Criolla and 1 ½ cups chimichurri.

Mexican-Style Grilled Chipotle-Lime Chicken and Chorizo Bowls

Chicken

Juice 4 limes (¼ cup); cut remaining lime into wedges. Combine 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon salt, 2 tablespoons chipotles, and 2 tablespoons oil. Coat chicken with mixture (wash hands); cover and let stand 30 minutes (or chill overnight) to marinate.

Chop 1 onion coarsely (1 cup); cut remaining 2 onions into ½-inch-thick slices. Halve poblanos lengthwise; remove and discard membranes and seeds. Drain beans.

Preheat medium saucepan on medium 2–3 minutes. Place 1 tablespoon oil in pan, then stir in chopped onions, ½ teaspoon salt, and remaining 1 teaspoon cumin. Cook and stir 3–4 minutes until onions begin to soften. Stir in beans, water, and remaining 1 tablespoon chipotles. Bring to a simmer and cook 30 minutes, stirring occasionally, or until liquid is reduced by about three-fourths. Reduce heat to low and keep warm.

Meanwhile, cook rice following package instructions. Chop cilantro (½ cup). Halve avocados and discard pits; scoop out flesh and place in medium bowl. Add ¼ cup cilantro, ½ teaspoon salt, and remaining 2 tablespoons lime juice; mash until guacamole is desired consistency.

Preheat grill on medium-high. Coat poblanos and sliced onions with remaining 1 tablespoon oil and ½ teaspoon salt. Place chicken, chorizo, poblanos, and sliced onions on grill. Cook 8–10 minutes, flipping often, until chicken and chorizo are 165°F and poblanos and onions are crisp-tender. Remove from grill; let chicken and chorizo rest 5 minutes.

Microwave corn following package instructions. Cut chicken and chorizo into ½-inch pieces. Chop poblanos and grilled onions; stir together until combined.

Divide rice among serving bowls. Top with bean mixture, chicken, chorizo, guacamole, pico de gallo, corn, and grilled poblanos and onions in piles around rice. Top with remaining ¼ cup cilantro. Serve with lime wedges and warm tortillas, if using.

Arroz Mamposteao con Pescado (Puerto Rican–Style Fried Rice with Fish)

Fish

Rice

Thaw fish if needed. Juice orange (½ cup). Chop garlic (4 teaspoons) and cilantro (½ cup) coarsely. Combine salt, pepper, cumin, turmeric, and oregano in small bowl; set aside. Cut fish into 2-inch cubes and place in large bowl (wash hands). Add orange juice, achiote seasoning, and 2 tablespoons oil; stir to coat. Set aside to marinate.

Preheat large saucepan on medium-high 2–3 minutes. Add 2 tablespoons oil, 4 oz ham, ¼ cup yellow onions, and 2 teaspoons garlic. Cook and stir 2–3 minutes until onions begin to soften. Stir in tomato paste, ¼ cup tri-pepper mix, and 2 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in beans (do not drain) and water. Bring to a boil, then reduce heat to low and cover.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place remaining 2 tablespoons oil, 4 oz ham, and ¾ cup yellow onions in pan. Cook and stir 2–3 minutes until onions begin to soften. Stir in remaining ¾ cup tri-pepper mix, 2 teaspoons garlic, and 3 teaspoons seasoning mixture. Cook and stir 2–3 minutes until vegetables have softened. Stir in rice; cook and stir 3–4 minutes until rice is hot and well coated. Stir bean mixture into rice mixture.

Remove fish from marinade (discard marinade). Stir (fold) fish into rice mixture. Cover and reduce heat to medium-low. Cook 6–8 minutes until fish flakes easily and is 145°F. Top with cilantro and green onions, if using; serve with maduros, if using.

Pollo Guisado (Puerto Rican–Style Stewed Chicken)

Preheat oven to 350°F. Cut onion, peppers, and carrots into 1-inch pieces; quarter potatoes. Chop garlic and culantro coarsely. Drain olives. Coat chicken with 2 teaspoons adobo seasoning (wash hands).

Preheat large Dutch oven (or heavy-bottomed saucepan) on medium-high 2–3 minutes. Place oil and chicken in Dutch oven. Cook chicken 3–4 minutes on each side until browned, then remove and cover to keep warm. Stir in onions, peppers, garlic, carrots, culantro, cumin, oregano, and remaining 1 teaspoon adobo. Cook and stir 4–6 minutes until vegetables begin to soften. Stir in wine, water, tomato sauce, and bay leaf; nestle chicken into liquid.

Bring to a boil, then cover and place in oven. Bake 60 minutes, then remove lid and bake 30–35 more minutes until chicken is fall-apart tender and sauce has reduced by one-half. Let rest 10 minutes. Cut limes into wedges. Skim fat from surface of liquid. Serve chicken and vegetables with lime wedges, cilantro sprigs, and rice, if using.

Pork

Tampa-Style Cuban Sandwich

Set butter out to soften. Drain pickle chips, reserving 1 tablespoon brine. Slice onion thinly. Cut pork into 1-inch pieces. Combine mayonnaise, mustard, and pickle brine; set aside.

Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 4–6 minutes, stirring occasionally, until onions begin to soften. Add pork, cumin, oregano, and complete seasoning; cook 1 more minute, stirring continuously. Add mojo marinade and cook 2–3 minutes, stirring occasionally, until liquid has been reduced almost completely and pork is 165°F. Remove pan from heat and set aside. 

Preheat large griddle (or large, nonstick sauté pan) on medium-low. Halve bread lengthwise. Spread butter on outside of loaf top and bottom, then spread 3 tablespoons mayonnaise mixture on inside of each bread half. Arrange pickle chips on bottom half of bread. Cut cheese slices in half; shingle one-half cheese over pickles.

Spread pork mixture over cheese. Drizzle remaining 2 tablespoons mayonnaise mixture over pork, then top evenly with ham, salami, and remaining half cheese; place top half of loaf cut-side-down on sandwich.

Cut sandwich if necessary to fit griddle, then place sandwich on griddle. Lay piece of foil over sandwich and press (weigh down) with cast-iron skillet. Cook sandwich 4–6 minutes on each side until bread is crisp and toasted and cheese is melted. Cut sandwich into portions; serve.

Mofongo Relleno de Churrasco (Puerto Rican–Style Mashed Plantains with Skirt Steak)

Green plantains

Steps: Mofongo

Steps: Garlic-Cilantro Sauce

Nutritional information: Mofongo

Nutritional information: Garlic-Cilantro Sauce

Prepare churrasco. Juice lime (1 tablespoon). Combine lime juice, cumin, adobo seasoning, and oil until blended. Place steak in shallow dish and coat with marinade (wash hands); let stand 30 minutes (or chill overnight) to marinate. 

Prepare mofongo. Smash garlic cloves. Combine olive oil and garlic in small saucepan on medium. Cook 4–6 minutes until garlic is slightly softened. Juice lime (1 tablespoon); chop cilantro (1/4 cup).  

Heat vegetable oil to 300°F. Peel plantains and cut into 1-inch-thick rounds. Fry plantains 8–10 minutes until softened, but not browned. Remove from oil and mash with potato masher (or large mortar and pestle). Stir in garlic-oil mixture, adobo seasoning, lime juice, and cilantro. Form mixture into 6 (1/2-cup) balls.

Preheat grill (or grill pan) on medium-high. Pat steak dry. Place steak on grill and cook 2–3 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. 

Top mofongo with sliced steak and drizzle with Garlic-Cilantro Sauce; serve.       

Chorizo

Boliche (Cuban-Style Chorizo-Stuffed Pot Roast)

Slice onions thinly; crush garlic. Chop ½ cup olives coarsely and place in medium bowl. Remove chorizos from casings; add to bowl with olives and mix until blended. Cut 3-inch-deep incision lengthwise along side of roast, forming a pocket. Stuff with chorizo mixture; tie roast closed with twine. 

Coat roast with oregano, cumin, and adobo seasoning, then place in zip-top bag (wash hands). Add mojo marinade, seal bag, and chill 2 hours (or overnight). 

Preheat oven to 325°F. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in Dutch oven, then add roast; cook 8 minutes, turning occasionally, or until browned. Stir in onions and garlic. Cook 2–3 minutes until onions begin to soften. Add wine, water, tomato sauce, bouillon base, bay leaf, and remaining ½ cup olives. Bring to a simmer, then cover and bake 2–2 ½ hours until fork-tender and 210°F.

Remove from oven and let stand covered 30 minutes, then uncover, skim fat from surface of liquid, and remove bay leaf. Cut roast into 1-inch-thick slices; serve with braising liquid, white rice, black beans, and maduros, if using. 

Pastelón (Puerto Rican–Style Plantain Lasagna)

Sweet plantains

Chop onion, cubanelle peppers, and olives coarsely. Remove and discard casings from chorizo (wash hands).

Preheat large sauté pan on medium-high 2–3 minutes. Place 2 tablespoons vegetable oil in pan; add ground chuck and chorizo. Brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 165°F. Stir onions, peppers, tomato paste, and sazón into pan. Cook 3–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in wine and bring to a boil.

Add olives, garlic powder, oregano, tomato sauce, recaito, stock, Worcestershire sauce, and hot sauce to pan; stir until blended. Bring to a simmer, then reduce heat to medium-low and cook 18–20 minutes, stirring occasionally, until liquid has reduced by three-fourths. Remove pan from heat and let stand to cool.

Preheat oven to 350°F. Place remaining 2 cups vegetable oil in large, heavy-bottom stockpot (or Dutch oven) and heat to 350°F. Peel plantains and cut in half widthwise. Slice each half lengthwise into 3 (¼-inch-thick) planks. Fry plantains (in batches) 3–4 minutes until browned. Season with salt.

Grate cheese (3 cups), chop culantro, and beat eggs. Coat 13- x 9-inch baking dish with spray. Arrange one-half plantains in bottom of dish. Top with one-half each meat mixture (about 3 ½ cups), cheese, and culantro. Repeat with remaining half each plantains, meat mixture, and culantro. Pour eggs over mixture and tilt pan to distribute evenly; top with remaining half cheese.

Bake 30–35 minutes until edges are bubbling and top is golden. Let stand to cool 20 minutes. Cut into 12 squares.

Shrimp

Mojo Shrimp

Juice grapefruit and limes (1/4 cup each). Slice green onions thinly; chop cilantro finely (1/4 cup). Combine in large bowl: grapefruit juice, lime juice, olive oil, cumin, oregano, garlic paste, and adobo seasoning until blended; reserve ¾ cup mojo. Place shrimp in medium bowl; add remaining ¼ cup mojo and stir to combine. Let stand to marinate 30 minutes.

Melt butter in large, nonstick sauté pan on medium 2–3 minutes. Add shrimp and cook 3–4 minutes, flipping occasionally, until shrimp are pink and opaque. Serve over Garlic-Onion Yuca; top with green onions, cilantro, and reserved mojo.