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Main Dishes Archives - Hispanic Heritage Microsite (EN)

Hispanic Heritage Microsite (EN)

Image of arroz con pollo (chicken with rice)

Arroz con pollo (chicken with rice) recipe - Hispanic Heritage Microsite (EN)

Chicken

Ingredients

Steps

Nutritional Information

Arroz con Pollo (Chicken with Rice)

Chop onion and bell pepper coarsely. Place flour in shallow pan. Coat chicken with seasoning, then with flour, shaking off excess (wash hands).

Preheat oil in large, deep sauté pan on medium 2–3 minutes. Place chicken in pan (in batches). Cook 6–8 minutes, flipping occasionally, until browned. Remove from pan and repeat with remaining chicken.

Add onions and bell peppers to same pan; cook 2–3 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice; cook 2–3 minutes, stirring occasionally, until rice becomes fragrant.

Stir in tomato paste and stock until blended. Nestle chicken into mixture. Bring to a boil, then reduce heat to low; cover and simmer 20 minutes. Remove pan from heat and let stand covered 5 minutes or until rice is tender and chicken is 165°F.

Chop cilantro coarsely (1/3 cup). Place chicken and rice on serving platter and sprinkle with cilantro. Serve.

Image of grilled tri-tip steak with chimichurri

Grilled tri-tip steak with chimichurri recipe - Hispanic Heritage Microsite (EN)

Beef

Other preparation methods

Nutritional information

Grilled Tri-Tip Steak with Chimichurri

Place in food processor bowl: cilantro, parsley, oil, vinegar, garlic, and 1/2 teaspoon seasoning; process until blended. 

Place 1 tablespoon mixture in bag. Season meat with remaining 1 teaspoon seasoning and place in bag; let stand 30 minutes (or overnight) to marinate, turning occasionally. 

Preheat grill. Place meat on grill and cover (discard marinade); grill 18–20 minutes, turning often, and until meat is 145°F (for medium). 

Red beans with chorizo recipe - Hispanic Heritage Microsite (EN)

Pork

Red Beans with Chorizo

Rinse beans. Place in large bowl and cover with water by 2 inches. Cover and soak overnight; drain.

Halve 1 onion and place in 4-quart stockpot. Add beans, 15 cloves garlic, and salt. Cover with water by 2 inches, bring to a boil, and reduce heat to medium-low. Simmer 1 1/2–2 hours until beans are tender; remove onion halves and discard.

Meanwhile, chop remaining onion and 5 cloves garlic coarsely. Remove seeds from tomato and chop coarsely. Remove casing from chorizo, slice in half lengthwise, and cut into 1/2-inch-thick slices.

Heat oil in large sauté pan on medium 2–3 minutes. Add onions, garlic, and chorizo. Cook 4–5 minutes, stirring occasionally, until onions are tender.

Stir in tomatoes, cumin, and chili powder. Cook 4–5 minutes until tomatoes begin to break down. Stir vegetable mixture into beans. Simmer 15–20 minutes; sprinkle with cilantro, if using, and serve.

Pork sancocho stew recipe - Hispanic Heritage Microsite (EN)

Pork Sancocho Stew

Cut sancocho vegetables into uniform-size pieces.

Preheat stockpot over medium-high 2-3 minutes. Place oil in pan, then add pork; cook 1-2 minutes or until browned.

Add chorizo, onions, and pipian; cook 1-2 minutes or until onions soften. Sprinkle with flour; stir until well blended.

Add broth; bring to a boil. Add tomatoes with chiles and sancocho vegetables. Reduce heat to low; simmer 45-50 minutes or until veggies are tender. Stir in cilantro and lime juice. Serve.

Picadillo recipe - Hispanic Heritage Microsite (EN)

Classic Picadillo

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Chop garlic; juice limes (2 tablespoons). Place oil in pan, then add trinity mix; cook 4–5 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in garlic; cook 1–2 minutes until garlic is fragrant.

Add beef, oregano, paprika, salt, and pepper; cook 6–8 minutes, stirring to crumble, until no pink remains and beef is 160°F. Reduce heat to low; stir in tomato sauce, lime juice, olives, raisins, and capers. Cover and simmer 20–25 minutes until sauce has thickened. Serve.

Pernil Aa Horno recipe - Hispanic Heritage Microsite (EN)

Pernil Al Horno (Dominican-Style Pork Roast)

Juice limes (1/4 cup) and oranges (2/3 cup). Combine juices with oregano, onion powder, pepper, paprika, bouillon powder, salt, and garlic paste. Place pork skin-side up in roasting pan and cover with marinade, turning to coat all sides evenly (wash hands). Cover with foil and refrigerate 3 hours (or overnight) to marinate.

Remove pan from refrigerator 30 minutes before placing in oven. Preheat oven to 350°F. Leave pork covered and bake skin-side up 4–5 hours until 180°F.

Increase oven temperature to 375°F. Remove foil and bake 45–60 more minutes until skin is crispy. Transfer pork to cutting board and let rest 10 minutes before shredding and serving.

Imge of Locro (Argentine-Style Hominy Stew)

Locro (Argentine-style hominy stew) recipe - Hispanic Heritage Microsite (EN)

Veal

Locro (Argentine-Style Hominy Stew)

Rinse lima beans and chickpeas. Place in large bowl and cover with 8 cups water. Soak 8 hours (or overnight); drain.

Chop yellow onion coarsely (2 cups) and chop garlic finely (3 tablespoons). Peel squash, cut in half, and remove seeds; cut into small cubes (3 cups). Cut chorizo into 1/2-inch-thick slices. Cut veal and pork into 1-inch cubes (wash hands).

Preheat large, heavy-bottomed stockpot (or 8-quart Dutch oven) on medium-high 3–4 minutes. Place 1/4 cup oil in pot; season veal and pork with pepper and 1 1/2 teaspoons salt. Place veal and pork (in batches) in even layer in pot; cook 3–4 minutes, turning occasionally, or until browned. Remove meat from pot and set aside; repeat with remaining veal and pork.

Add chorizo to same pot; cook and stir 3 minutes. Add yellow onions and 2 tablespoons garlic; cook and stir 3–4 minutes or until onions are tender. Add tomato paste, cumin, oregano, bay leaf, and remaining 1/2 teaspoon salt; cook and stir 1 minute. Stir in lima beans, chickpeas, veal, and pork. Add remaining 10 cups water; bring to a boil.

Reduce heat to medium-low; simmer 2 hours. Drain and rinse hominy; squeeze lemon for juice (2 tablespoons). Add hominy and squash to pot; cook 25–30 minutes, or until squash and beans are tender and pork and veal are 145°F.

Combine paprika, red pepper flakes, and remaining 1/2 cup oil and 1 tablespoon garlic; whisk to blend. Stir lemon juice into pot. Serve stew topped with green onions and drizzled with pepper flake oil.

Image of Cuban pork with black beans and kale

Cuban pork with black beans and kale recipe - Hispanic Heritage Microsite (EN)

Cuban Pork - Prep

Cuban Pork - Steps

Black Beans and Kale - Prep

 Black Beans and Kale - Steps

Cuban Pork with Black Beans and Kale

Squeeze orange for juice (1/4 cup); squeeze lemons for juice (1/4 cup).

Cuban Sandwich Casserole - Hispanic Heritage Microsite (EN)

Cuban Sandwich Casserole

Cut sausage into bite-size pieces (wash hands).

Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add sausage and ham; cook 2-3 minutes or until lightly browned.

Stir in rice seasoning (from mix), Complete seasoning, and 1/2 cup water; cook and stir 1-2 minutes.

Stir in rice, relish, mustard, 1 tablespoon cilantro, and remaining 2 cups water, then cover; reduce heat to low and simmer 20-22 minutes (without removing cover) or until rice is tender and water is absorbed.

Stir in cheese, then sprinkle with remaining 1 tablespoon cilantro. Serve.