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Imge of Locro (Argentine-Style Hominy Stew)

Mixed meats

Pork

Veal

Ingredients

Steps

Nutritional information

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 - 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).

Preparation

Cuban Sandwich Casserole

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

image of Argentinean Steaks and Yellow Rice With Plantains recipe

Beef

Steak

Cooking sequence

 Steps- Argentinean Steaks

Steps - Yellow Rice With Plantains

Apron's advice

 Nutritional information

Argentinean Steaks and Yellow Rice With Plantains

Prepare steaks through step 1 and rice through step 1 - 10 minutes

Cook steaks, complete rice and plantains; serve - 10 minutes

Peruvian-Style Steak

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

Combine vinegar, soy sauce, cumin, and coriander; add to bag, seal, and let stand 15 minutes to marinate.

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.

Remove beef from bag (discard marinade); add beef, jalapeños, and cilantro to pan. Cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter. Serve with <a href="/en/recipe/yuca-fries-with-cilantro-avocado-ranch-dip/">Yuca Fries with Cilantro-Avocado Ranch Dip</a>.

Image of red wine and guava-braised short ribs

Red Wine and Guava-Braised Short Ribs

Chop onion, carrots, and celery into bite-sized pieces. Preheat large Dutch oven on medium-high 2–3 minutes. Season ribs with salt. Place oil in pan; cook ribs 4–5 minutes on all sides or until browned.

Stir in remaining ingredients. Reduce heat to medium-low; cover. Simmer 1 1/2–2 hours or until ribs are tender. Serve with your favorite rice dish.

Chicken

Crunchy Plantain Chicken

Crush plantains. Place in shallow dish and combine with garlic powder, onion powder, paprika, and 1 1/2 teaspoons salt. Beat egg with remaining 1/2 teaspoon salt in second shallow dish.

Cut chicken in half and place between 2 sheets of plastic wrap (wash hands). Pound with meat mallet until each piece is about 3/4-inch thick. Dip chicken into egg (letting excess drip off). Coat chicken with plantain mixture, pressing with fingertips to adhere (wash hands).

Heat butter and oil in large, nonstick sauté pan on medium 2–3 minutes until butter is melted. Add chicken to pan (in batches, if needed); cook 3–4 minutes on each side until coating is golden and chicken is 165°F. Serve.

Seafood

Shrimp

No matter what your menu looks like, this classic Spanish dish is sure to keep everyone at the table talking.

Seafood Paella

Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).

Chop cilantro finely (1/3 cup). Scrub/wash clams and mussels.

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo; cook 2–3 minutes, stirring constantly, or until lightly browned, then transfer chorizo to a plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque, then transfer shrimp to plate.

Add to pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.

Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.

Image of arepas with carnitas and sweet potato

Appetizers & Snacks

Corn meal 

Vegetarian

Bring the flavors of your traditions straight to your kitchen with this delicious staple.

Arepas with Carnitas and Sweet Potato

Cut onion in half, then slice (about 1 cup). Place in bowl with vinegar. Let stand 15 minutes, stirring occasionally. Place water in microwave-safe dish; microwave on HIGH 1 minute or until warm. Combine cornmeal and 3 teaspoons salt; add to water and whisk until smooth. Let stand 10 minutes or until water is absorbed.

Divide cornmeal mixture into 16 equal pieces. Roll each piece into a ball and flatten gently to create 1-inch-thick discs. Heat 3/4 cup oil in large, heavy sauté pan on medium 3–4 minutes. Add arepas to pan (in batches, if needed); fry 6–7 minutes on each side until golden. Transfer arepas to paper towel–lined baking sheet; let stand 5 minutes to cool.

Peel sweet potato and cut into 1/2-inch cubes (about 2 cups). Preheat large sauté pan on medium-high 2–3 minutes. Place remaining 3 tablespoons oil in pan; add potatoes, pepper, and remaining 1/2 teaspoon salt. Cook 4–5 minutes, stirring occasionally, until lightly browned and tender. Remove potatoes and cover to keep warm.

Meanwhile, drain beans and place in microwave-safe bowl. Microwave on HIGH 30–60 seconds. Chop cilantro (1/4 cup); juice limes (2 tablespoons). Combine in small bowl: crema, salsa, lime juice, and cilantro until blended. Shred pork (about 2 cups) and crumble queso fresco (about 1 1/2 cups).

Cut arepas, creating pockets; fill evenly with pork, potatoes, and beans. Drizzle with sauce and top with queso fresco and pickled onions. Serve.