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Main Dishes Archives - Hispanic Heritage Microsite (EN)

Hispanic Heritage Microsite (EN)

Watermelon_Poke_1280x720 - Hispanic Heritage Microsite (EN)

Ingredients - Watermelon

Ingredients - Rice

Steps

Nutritional Information

Watermelon Poke-Style Bowl

Prepare watermelon. Cut watermelon into 1/2-inch cubes and place in bag. Whisk remaining watermelon ingredients until combined. Pour dressing over watermelon, seal bag, and knead gently to coat. Chill 1 hour.

Prepare rice. Rinse rice until water runs clear, then drain well. Place rice and 1 1/4 cups water in medium, heavy-bottomed saucepan and bring to a boil on high. Cover, reduce heat to low, and cook 20 minutes. Remove from heat and let stand covered 10 minutes. Uncover and stir in vinegar, sugar, and salt until absorbed. Spread rice in single layer on baking sheet and let stand at room temperature 30 minutes.

Chop cilantro coarsely (1 cup); drain watermelon (reserving dressing). Divide rice among serving bowls, top with watermelon, and drizzle with reserved dressing. Sprinkle cilantro, onions, and sesame seeds (if using) over each bowl; serve

Pabellon Criollo - Hispanic Heritage Microsite (EN)

Beef

Ingredients

Black Beans (Caraotas Negras)

Venezuelan-Style White Rice

Carne Mechada

Nutritional information

Pabellon Criollo

Rinse beans and soak overnight in enough water to cover by an inch; drain.

Chop onions and garlic. Set pressure cooker to sauté and pour in oil. Add ham and onions; cook 5 minutes, stirring often, or until onions are translucent and ham is lightly browned.

Stir in garlic and bay leaf; cook 1 more minute. Add beans, salt, and pepper, and stir; pour in enough water to cover by 2 inches without filling cooker past halfway. Close lid and bring to high pressure. Cook at high pressure 25–30 minutes (or per manufacturer's instructions).

Release steam; let stand for 5 minutes before serving. NOTE: If beans are not quite cooked, simmer uncovered until they are tender.

image of Lomo Saltado (Peruvian-Style Stir-Fry) recipe

Lomo Saltado (Peruvian-Style Stir-Fry) - Hispanic Heritage Microsite (EN)

Lomo Saltado (Peruvian-Style Stir-Fry)

Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice steak into thin strips across the grain and place in bag (wash hands).

Combine vinegar, soy sauce, cumin, and coriander and add to bag with steak. Seal tightly and let stand 15 minutes to marinate. Meanwhile, cook fries following package instructions.

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.

Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter and top with cooked fries. Serve.

Image of bandeja paisa (Colombian-style platter)

Bandeja paisa (Colombian-style platter) recipe - Hispanic Heritage Microsite (EN)

Pork

Bandeja Paisa (Colombian-Style Platter)

Prepare <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-powdered-beef/" target="_blank" rel="noreferrer noopener">Colombian-Style Powdered Beef</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-red-beans/" target="_blank" rel="noreferrer noopener">Colombian-Style Red Beans</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/hogao/" target="_blank" rel="noreferrer noopener">Hogao (Colombian-Style Salsa)</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-arepas/" target="_blank" rel="noreferrer noopener">Colombian-Style Arepas</a>, <a href="https://wpvip.publix.com/spanish-en/recipe/colombian-style-chicharrones/" target="_blank" rel="noreferrer noopener">Colombian-Style Chicharrónes</a>, and <a href="https://wpvip.publix.com/spanish-en/recipe/platanos-maduros/" target="_blank" rel="noreferrer noopener">Platanos Maduros</a> following recipe instructions.

Cook rice and chorizo following package instructions. Fry eggs, cut limes into 4 wedges each, and quarter avocados. Assemble each platter with equal portions of each recipe, 1 link chorizo, 1 fried egg, 1 lime wedge, and 1/4 avocado; serve.

Pork Carnitas Tamales with Red Chile Crema Recipe

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

Appetizers & Snacks

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.

Image of Latin steak and onions with bacon tostones

Latin steak and onions with bacon tostones recipe - Hispanic Heritage Microsite (EN)

Cooking sequence

Latin Steak and Onions - Prep

Bacon Tostones - Prep

Latin Steak and Onions - Steps

Bacon Tostones - Steps

Apron's advice

Latin Steak and Onions with Bacon Tostones

Prepare steaks and begin to marinate (5 minutes)

Let steaks marinate; cut onions and bacon for tostone recipe (30 minutes)

Complete steaks and tostones; serve (25 minutes)

Colombian-style red beans recipe - Hispanic Heritage Microsite (EN)

Colombian-Style Red Beans

Chop tomato, onions, garlic, and cilantro coarsely; slice bacon (wash hands). Preheat large saucepan on medium 2–3 minutes. Add oil and bacon to pan; cook 7–9 minutes until bacon is crisp. Add onions, tomatoes, garlic, cumin, and sazon to pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. 

Drain and rinse beans. Add beans, sugar, stock, and bouillon cube to pan and bring to a simmer. Cook 18–20 minutes, stirring occasionally, until mixture thickens. Stir in cilantro and serve. 

image of Colombian-Style Powdered Beef recipe

Colombian-Style Powdered Beef - Hispanic Heritage Microsite (EN)

Colombian-Style Powdered Beef

Slice green onions thinly. Place steak, green onions, cumin, garlic, 1 tablespoon oil, and salt in zip-top bag (wash hands); seal and massage to coat. Chill 2 hours (or overnight).

Place steak and marinade in medium saucepan and cover with water. Bring to a simmer and cook 85–95 minutes until meat is fork-tender and 145°F; set aside to cool. Meanwhile, chop tomatoes, yellow onion, bell pepper, and cilantro finely and juice limes (2 tablespoons).

Cut beef into 1-inch pieces, place in bowl of food processor, and pulse until finely chopped. Preheat large sauté pan on medium high 2–3 minutes; place remaining 1 tablespoon oil, tomatoes, yellow onions, bell peppers, and seasoning in pan. Cook 5–7 minutes, stirring occasionally, until vegetables soften. Stir in beef and cook 2–3 minutes until heated through. Stir in cilantro and lime juice; serve.

image of Pozole (Mexican-Style Stew) recipe

Pozole (Mexican-Style Stew) - Hispanic Heritage Microsite (EN)

Pozole (Mexican-Style Stew)

Prepare broth. Cut onion in half and place in 4-quart stockpot. Add remaining broth ingredients and pour in enough water to cover; bring to a boil, then reduce heat to medium-low. Skim off any foam that forms on top. Cover and simmer 45 minutes or until pork is 145°F.

Remove pork from pot carefully. Let stand until cool enough to handle, then cut into 1-inch cubes. Strain and reserve broth (discarding solids).

Prepare soup. Drain and rinse hominy. Chop jalapeños, onion, and garlic coarsely, removing membranes and seeds from jalapeños, if desired.

Preheat same stockpot on medium 2–3 minutes. Place oil in pot, then add jalapeños, onions, and garlic. Cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in chili powder, salt, oregano, and red pepper. Cook and stir 1 minute.

Stir pork, hominy, and green chilies into pan. Pour in enough reserved broth to cover (about 4 cups). Bring to a boil, then reduce heat to low. Cover and simmer 45–60 minutes until pork is tender, skimming off any fat that forms on top, if desired.

Meanwhile, cut limes into 4 wedges each, slice radishes thinly, and chop cilantro coarsely. Divide pozole among serving bowls. Top with cabbage, radishes, and cilantro; serve with lime wedges.