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Vegetables

Ingredients

Steps

Nutritional Information

Chimol

Remove and discard seeds and pulp from tomatoes; chop tomatoes finely (about 3 cups) and place in medium bowl.

Chop bell pepper and onion; add to bowl with tomatoes.

Squeeze lime juice over tomato mixture and season with salt; toss to coat. Serve with tortilla chips, if using.

Beef

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.

Appetizers & Snacks

Vegetarian

Colombian-Style Arepas

 Melt butter. Combine in large bowl: corn meal, salt, hot water, and 2 tablespoons melted butter; mix well. Let dough sit 2 minutes to hydrate. Form dough into 20 equal balls, then flatten each ball into a disc. 

Heat large, nonstick sauté pan on medium 2–3 minutes. Add 1 tablespoon each butter and oil to pan. Place 6–8 arepas in pan; cook 4–5 minutes on each side until lightly golden and cooked through. Repeat with remaining butter, oil, and arepa dough; serve warm. 

Green plantains

Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

Tostones (Fried Plantains)

Peel plantains and cut into 1-inch-thick slices.

Preheat oil in heavy frying pan over medium heat 3–5 minutes. Fry plantain slices (in batches) 4–5 minutes until light golden. Flatten plantains to about 1/4-inch thickness using a rolling pin (or mallet). Fry flattened slices 4–5 minutes until golden yellow on both sides. Sprinkle with salt and cilantro (if using) and serve immediately, with mojo sauce on the side (if using).

Corn

Mexican-Style Grilled Corn

Preheat grill (or grill pan) on medium. Remove husks and silk from corn. Combine in large microwave-safe bowl: oil, 1 teaspoon chili powder, 1/2 teaspoon salt, and pepper. Add corn, turning to coat evenly; cover and microwave on HIGH 7–8 minutes or until tender.

Squeeze lime for juice (1 tablespoon). Combine in medium bowl: lime juice, mayonnaise, sour cream, cilantro, remaining 1 teaspoon chili powder, and remaining 1/2 teaspoon salt.

Place corn on grill; grill 3–5 minutes, turning often, until slightly browned and toasted. Coat corn with mayonnaise mixture and serve.

image of Argentinean Steaks and Yellow Rice With Plantains recipe

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

Image of arepas with carnitas and sweet potato

Corn meal 

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.

Celebrate the flavors of tradition with these delectable empanadas.

Festive Empanadas

Place empanada dough on counter to thaw. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add ground beef; cook 4–5 minutes, stirring to crumble, until no pink remains and beef is 160°F.

Add to pan: oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened. Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes. Remove from heat and set aside 15 minutes to cool to room temperature.

Preheat oven to 425°F. Using a decorative mini cookie cutter, cut pieces from 2 empanada dough circles and set aside. Whisk egg and water until well blended.

Line 2 baking sheets with foil; place 4 empanada dough circles on each baking sheet. Top each with 1/2 cup meat mixture; brush edges with egg wash and top with remaining 8 empanada dough circles. Crimp edges with a fork to seal.

Brush with egg wash, then top with decorative cutouts; brush with egg wash again. Bake 12–15 minutes or until golden brown. Serve.

Rice

Arroz con Gandules (Rice and Pigeon Peas)

Chop garlic, white onion (1 cup), cilantro (1/2 cup), bell pepper (1/2 cup), and tomato. Slice green onions. Drain peas.

Preheat 4-quart stockpot on medium-high 2–3 minutes; place oil in pot. Stir in white onions, cilantro, bell peppers, and garlic; cook and stir 5 minutes. Stir in tomatoes and salt; cook 1 more minute.

Stir in peas, green onions, rice, water, bouillon, and sazón until blended. Reduce heat to medium-low and bring to a boil. Boil 5 minutes.

Reduce heat to low and cover; cook 18–20 minutes until rice is tender and liquid has been absorbed. Remove from heat and let stand 5 minutes; uncover, fluff with fork, and serve.