Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Virginia Consumer Privacy

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

Main Dishes Archives - Hispanic Heritage Microsite (EN)

Hispanic Heritage Microsite (EN)

24465_Aji-Verde-Pork-Skewers-with-Grilled-Corn_1920x1080 - Hispanic Heritage Microsite (EN)

Ingredients

Steps

Nutritional Information

Aji Verde Pork Skewers with Grilled Corn

Peel and grate ginger and garlic (2 tablespoons each). Cut pork into bite-size cubes; place in bag (wash hands). Add to bag: 1 tablespoon ginger, 1 tablespoon garlic, 2 tablespoons oil, smoked paprika, and 1 teaspoon salt; seal bag and turn to coat pork. Let stand to marinate.

Preheat grill (or grill pan) on medium. Remove husks and silks from corn. Place corn in microwave-safe bowl; cover and microwave on HIGH 8 minutes. Meanwhile, crumble queso fresco (8 tablespoons), juice limes (2 tablespoons), and chop jalapeños, removing seeds and membranes if desired.

Thread pork onto skewers (wash hands). Coat corn with 1 tablespoon oil and ½ teaspoon salt. Grill pork and corn 6–8 minutes, turning occasionally, until corn is tender and pork is 145°F.

Place basil; cilantro; jalapeños; 2 tablespoons queso fresco; mayonnaise; lime juice; water; and remaining ½ teaspoon salt, 4 tablespoons oil, and 1 tablespoon each ginger and garlic in blender (or food processor). Blend until smooth.

Remove pork from skewers. Drizzle ½ cup aji verde evenly over corn; top with remaining 6 tablespoons queso fresco. Serve pork with corn and remaining aji verde.

21360_2022_May_Recipe_Co-op_Chilaquiles-Style_Breakfast_Casserole_1000x1000 - Hispanic Heritage Microsite (EN)

Vegetarian

Chilaquiles-Style Breakfast Casserole

Preheat oven to 425°F. Coat 13- x 9-inch baking dish with spray. Drain beans and tomatoes and green chilies. Place chips in large bowl; drizzle 1 cup enchilada sauce over chips and toss to coat evenly.

Spread chips in even layer in dish. Bake 10 minutes, rotating dish halfway through baking time. Spoon beans, tomatoes and green chilies, and remaining ⅓ cup enchilada sauce evenly over chips. Top evenly with cheese.

Make 6 shallow wells in casserole; crack 1 egg into each well. Bake 25–30 minutes until cheese is melted and eggs are 160°F. Remove from oven and let stand 5 minutes.

Meanwhile, chop cilantro coarsely (¼ cup). Sprinkle casserole with cilantro and green onions. Drizzle with taco and cheese sauces. Serve.

South American–Style Steak Sandwiches (Churrasco)

SteakSandwich-Churrasco_970x545 - Hispanic Heritage Microsite (EN)

Juice limes (2 tablespoons). Halve avocados; scoop out flesh and smash, then stir in 1 tablespoon lime juice. Chop garlic and parsley finely; slice tomato.

Preheat large cast-iron skillet on medium-high 2–3 minutes. Season steak with salt and pepper (wash hands). Place oil in pan and add steak. Cook 3–4 minutes on each side until browned and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Meanwhile, combine mayonnaise, parsley, garlic, and remaining 1 tablespoon lime juice. Place bottom buns on work surface. Spread mayonnaise mixture evenly on bottom buns. Top evenly with steak slices, tomatoes, avocado mixture, and top buns. Serve.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

Puerto Rican–Style Plantain Steak Sandwiches (Jibarito)

PlantainSteakSandwiches_970x545 - Hispanic Heritage Microsite (EN)

Prepare steak. Pound steak with meat mallet until 3/4-inch thick. Coat with sazón, adobo, garlic powder, and pepper. Place in bag (wash hands) and pour in beer; seal and knead to coat. Let stand to marinate 20 minutes (or chill overnight). Preheat grill (or grill pan) on medium-high.

Remove steak from bag (discard marinade) and coat with spray. Grill 2–3 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.

Prepare plantain. Heat oil in Dutch oven to 350°F. Cut ends off plantain, cut into quarters, and peel. Fry plantains 6–7 minutes until fork-tender. Remove from oil; place between 2 pieces parchment paper and use heavy pan to smash carefully until 1/4-inch thick, leaving intact. Fry 2–3 more minutes until crisp and golden. Drain on paper towel–lined plate; sprinkle with salt.

Assemble sandwiches. Slice tomato thinly. Arrange 2 plantains on work surface. Top evenly with steak slices, cheese, tomatoes, lettuce, mayo-ketchup, and remaining 2 plantain slices. Serve.

Note: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before slicing.

ShrimpPlatterStraight_970x545 - Hispanic Heritage Microsite (EN)

Pan-Fried Garlic-Chili Shrimp

Thaw shrimp, if needed. Slice garlic (1/4 cup) and chili thinly. Chop cilantro finely (1/2 cup). Juice 2 limes (2 tablespoons); cut remaining 1 lime into wedges.

Melt butter in large sauté pan on medium-high 4–5 minutes. Add garlic and chilies; cook 30–60 seconds, stirring often, until garlic is golden. Add shrimp and cook 2–3 minutes, stirring occasionally, until pink and opaque.

Stir in cilantro, lime juice, salt, and pepper. Serve over rice, if using, with lime wedges on the side.

Whole Roasted Chicken with Adobo, Lime, and Cilantro & Vegetable Yellow Rice

Celebrations_recipe-1_WRChickenwYellowRice - Hispanic Heritage Microsite (EN)

Chicken

Whole Roasted Chicken with Adobo, Lime, and Cilantro

Vegetable Yellow Rice

Line baking sheet (or roasting pan) with foil. Cut onion into large pieces. Cut 1 lime in half, then cut other lime into wedges. Melt butter. Combine butter, salt, pepper, and chipotles.

Pat chicken dry. Stuff onion and halved lime into chicken cavity. Place chicken on baking sheet and coat evenly in adobo mixture (wash hands). Let stand at room temperature 30 minutes.

Preheat oven to 350°F. Roast chicken 1 1/4–1 1/2 hours until 165°F. Remove from oven, tent with foil, and let stand 15 minutes before slicing; chop cilantro coarsely (1/2 cup). Serve chicken with lime wedges and cilantro.

Carne Asada Steak & Cilantro-Lime Romaine Salad

Celebrations_recipe-3_CarneAsadaSteak - Hispanic Heritage Microsite (EN)

Beef

Carne Asada Steak

Cilantro-Lime Romaine Salad

Nutritional information

Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.

Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and 1/2 teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).

Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining 1/2 teaspoon salt, and garnish with additional cilantro, if using. Serve.

NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

thin sliced steak garnished with cilantro on a carving board

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

Whole Roasted Chicken with cilantro and lime garnish