Terms of Use & Privacy Policy

Healthcare Nondiscrimination

Accessibility

Consumer Privacy

All Celebrations

Hispanic Heritage Month

Celebrations

All Recipes

Appetizers & Snacks

Soups & Salads

Main Dishes

Side Dishes

Desserts & Drinks

Recipes

Savings

Shop

Facebook

Instagram

Pinterest

YouTube

Ingredients

Steps

Nutritional information

Salsa Criolla

Remove seeds from tomatoes. Chop tomatoes, onion, both bell peppers, garlic, parsley, and jalapeño finely, discarding seeds and membranes if desired.

Whisk vinegar, adobo seasoning, oil, and oregano in medium bowl. Stir in chopped vegetables. Chill salsa 30 minutes. Stir again and serve.

Shrimp

Tostones with Shrimp and Mango

Thaw shrimp, if needed. Place canola oil in 6-quart Dutch oven and heat to 375°F; preheat large, nonstick sauté pan on medium 2–3 minutes. Chop cilantro coarsely and jalapeño finely, if using. Coat shrimp with seasoning and olive oil (wash hands).

Place shrimp in pan and cook 2–3 minutes, stirring occasionally, until pink and opaque. Remove shrimp from pan; let cool, then chop into bite-size pieces and chill.

Combine in small bowl: mango, tri-pepper mix, onions, lime juice, jalapeños, salt, pepper, and 1 tablespoon cilantro; stir to blend.

Fry tostones in canola oil 4–5 minutes on each side until crisp. Drain on paper towels. Season with additional salt, if using, and let cool slightly.

Arrange tostones on serving platter. Top evenly with guacamole, shrimp, and mango salsa; sprinkle with remaining 1 tablespoon cilantro. Serve.

Vegetables

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

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.

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.