Wednesday, March 18, 2009

Puerto Rican Cooking

The Honolulu Star Bulletin had two articles regarding Puerto Rican cuisine. If you haven't tried any of these tasty Latin American dishes, you don't know what you are missing. Just reading the articles was making my mouth water especially for mofongo and even though they didn't mention it in the article, for ensalada de pulpo (octopus salad).

Beyond Pasteles

Savor the Rich Hearty Stews of the Puerto Rican Kitchen

The following recipe was shared in that article:
Carne Mechada

2 or 3 pounds beef roast
1/4 pound ham, diced
1 onion, diced
1 red pepper, diced
1/4 cup cilantro
2 cloves garlic, crushed
6 stuffed green olives, chopped
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons achiote oil (see note)
1 cup water
1 cup tomato sauce
6 potatoes, peeled and cut in chunks
6 carrots, peeled and cubed

With a sharp knife, make deep holes in roast.

Combine ham, onion, pepper, cilantro, garlic, olives and capers. Stuff mixture into holes in roast. Season with salt and pepper.

Heat achiote oil in deep pot; brown meat. Add water and tomato sauce. Cover and cook on low for 1 hour to 90 minutes, until tender.

Add potatoes and carrots and continue cooking until potatoes are done and sauce is thick.

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