Cocina Latina: An Introduction

Pork, in all its forms, is endemic to Latin America.  But you have to watch the names of dishes carefully, because they change from one country to another. Sometimes even within regions of the same country. 

 A bigger issue is the matter of ingredients.  More than any other category, pork tends to use ingredients that, while common in Latin America, are hard to find in the U.S. Sometimes they’re just not available at all.  The recipes I’ve chosen avoid that issue as much as possible.  Even so, it often takes much searching, on-line and at Latin markets, to find them.  The results are worth the effort.

On a percentage basis, it’s likely that there are more street foods based on pork than any other protein.

CASTILLITAS AL ORO CON MALTA Y MOSTZAO AL ESTILO DE NANDA

(Arg. Nanda’s Malta-Mustard Spareribs)

Malta is a non-alcoholic, malt-based, carbonated beverage popular in parts of Central and South America, and especially in Mexico. Personally, I don’t care for it as a beverage.  But, as a cooking liquid, it brings a truly wonderful  flavor to certain dishes.

For the ribs:

4 lbs meaty spareribs in one piece*

1 tsp salt

2 tsp black pepper

1 cup Dijon style mustard

For the sauce:

6 garlic cloves, mashed to a paste

2 12-oz bottles Malta

2 tbls honey

2 tsp cumin

1 tsp salt

½ tsp pepper

Prepare the ribs:  Wipe them clean and place in a large roasting pan. Rub with the salt and pepper and slather with the mustard, coating them completely. Set aside for 30 minutes.

Prepare the sauce:  In a small bowl, whisk together the Malta, garlic, honey, cumin, salt and pepper. Pour over the ribs and set aside for at least 20 minutes.

Preheat oven to 400F. Place the roasting pan on the middle rack and roast the ribs until tender, about 2 hours. Halfway through roasting, baste the ribs with the pan juices.

*If necessary, divide the ribs into multi-bone sections and lay them out as much in a single layer as possible.  I like doing this anyway, dividing the ribs into 3-bone sections, which make nice servings.

LOMITO ADOBADO

(Guat. Grilled, Marinated Pork Tenderloins)

1 batch adobo (see above)

2 pork tenderloins, about 1 pound each

Prepare the adobo. Marinate the pork in the sauce in a zipper bag overnight or up to three days.

Preheat the grill.

Grill the pork over charcoal to an internal temperature of 135F, 15-20 minutes, turning every 2-3 minutes until evenly brown. Let rest, tented with foil, 10-15 minutes, or until internal temperature is 145.

Slice on the diagonal and serve.

FRIJOLES CON PUERCO ESTIO YUCATECO

(Beans with Pork, Yucatan Style)

1 lb black turtle beans

2 lbs lean, boneless pork cut in 1 ½-inch cubes

2 large onions, finely chopped

1 whole fresh hot pepper

½ teaspoon chopped epazote (opt)

2-3 sprigs cilantro

Salt and pepper to taste

For garnish: 

1 large onion, finely chopped

8 tbls cilantro, chopped

12 small radishes, chopped

6 lemon wedges

For the sauce:

4 medium tomatoes

2 fresh or canned hot peppers

Salt

Thoroughly wash and pick over the beans.  Put the beans into a large saucepan or flameproof casserole with water to cover by about 2 inches. Bring to the boil, cover, reduce the heat, and simmer for 1 hour. Strain the beans, measure the liquid and make it up to 3 pints. Return the beans the beans and liquid to the saucepan  Add the pork, onions, hot pepper, epazote if using, cilantro sprigs, salt and pepper. Simmer until the meat and beans are both tender, about 1 ½ hours.

Meanwhile, make the sauce.  Peel and chop the tomatoes and simmer them for 15 minutes with 2 fresh or canned hot green peppers and salt to taste. Pour the mixture into a blender or food processor and reduce to a puree. Pour back into the saucepan and heat through.

Discard the hot pepper and coriander sprigs. Lift out the pork pieces with a slotted spoon and place them in the center of a warmed platter. Strain the beans and arrange them around the pork. Pour the bean liquid in a soup tureen.

Serve the soup in bowls and the beans and pork on plates at the same time, pouring some of the sauce ovber the meat. Serve the garnishes in bowls at the table.

TACOS WITH PORK CARNITAS

(Mex. And General Latin American)

5 lb pork butt or picnic roast

¼ cup lard

3 cups whole milk

2 oranges, unpeeled and quartered

1 sm. yellow onion, peeled and quartered

8 garlic cloves, peeled but left whole

½ tsp dried thyme

2 bay leaves

1 ½ tsp salt

¼ tsp black pepper

12 corn tortillas

2 cups sliced radishes

1 cup sour cream

1 cup minced cilantro

Lime wedges

Pat pork dry with paper towels.  Melt the lard in a large Dutch oven over medium-high heat. Brown the pork on all sides (3-4 minutes per side). Add the milk, oranges, onion, garlic, thyme, bay leaves, salt and pepper. Bring the liquid to a boil, cover, reduce heat to low, and simmer pork for 2 ½-3 hours or until it is tender enough to be shredded with a fork.

Remove the pork from the pot and cut it into 1-inch cubes, discarding any bones. Strain the liquid into a large bowl through a sieve to remove all of the solids. Discard the solids.

Return the pork and cooking liquid to the pot, bring to a rolling boil over medium-high heat, and cook, uncovered, stirring occasionally until all of the liquid has been absorbed, 10-15 minutes. Remove the pork from the pan and keep warm.

To assemble: Top the tortillas with the carnitas, radishes, sour cream and cilantro and serve with lime wedges.

AREPAS WITH PULLED PORK AND CILANTRO-GARLIC MAYONNAISE

(Venezuela)

6 Arepas

1 cup pulled pork

4 tbls mayonnaise

1 garlic clove, minced

1 tbls cilantro, minced

½ tbls fresh lime juice

The above pork carnitas recipe works very well for this dish. Or merely use your favorite pulled pork, so long as it doesn’t have heavy flavors that will compete with these.

Stir the cilantro, lime juice and garlic into the mayonnaise.

Heat the arepas in a 350F oven, or warm briefly in a skillet.  Heat the pork.

Split the arepas in half, without slicing all the way through, leaving the two halves attached at one end.

Spread the inside of arepas with 2 teaspoons of the garlic mayonnaise. Fill each arepas with 2-3 tablespoons of the pork.

Serve warm.

CHULETAS MIGADAS

(Guat. Breaded Marinated Pork Cutlets)

Juice of 1 orange

1 tbls lemon juice

½ tsp garlic powder

½ tsp cumin

1 lb thin pork loin cutlets

Salt & pepper to taste

¾ cup cornflake crumbs mixed with 1 tsp oregano and ½ tsp red chili flakes

Vegetable oil.

Mix the orange juice, lemon juice, garlic and cumin in a zipper bag. Add the pork and marinate 20-30 minutes, assuring all sides of the meat are coated. Shake off excess juice and season the cutlets on both sides.

Spread the cornflake mixture on a plate. Press each pork chop firmly against the crumbs and repeat to cover the other side.

Add 2 teaspoons oil to a hot, medium skillet, and panfry cutlets until medium brown, 2-3 minutes per side, adding more oil to the pan as needed.

Transfer the pork to a platter lined with paper towels to absorb excess oil, and keep cutlets warm.

SALBUTOS

(Yucatan Miniature Tortillas)

2 tbls vegetable oil

8 oz minced pork

1 med onion, minced

2 medium tomatoes, peeled & chopped

Salt and pepper to taste

10 oz masa harina

4 tbls plain flour

1 ½ cups water (approx.)

Oil for deep frying

Heat the oil and sauté the pork until it is lightly browned. Puree the onion and tomatoes in a blender or food processor and add it to the pork.  Season to taste with salt and pepper, and simmer, uncovered, until the mixture is thick and fairly dry. Set aside.

Mix the masa harina, salt and flour together. Add enough water to make a fairly stiff dough.  Pinch off pieces of the dough about the size of walnuts and roll into balls. Flatten on the tortilla press into miniature tortillas not more than 2 inches across. Do not bake!

Holding one tortilla in the palm of the hand, place a tablespoon of the filling on it. Cover with another tortilla and pinch the edges together. Continue until all the tortillas and the filling are used up.

In a fryer or saucepan, pour enough oil to reach a depth of 2-3 inches.  Heat to 375F. Fry the stuffed tortillas until they are golden brown, about 3 minutes.  Drain on paper towels and eat hot.

It takes a knack to make these without the tortillas cracking.  If it’s too much trouble, just use the filling to top tostados. Although not quite the same, they are delicious either way.

 

 

When it comes to proteins of the sea, Guatemala is twice blessed; it has coasts on two bodies of water---the Pacific Ocean and the Caribbean---both of which team with fish and seafood of all kinds.  In addition there are fresh water fish, such as mojarras; a lake fish similar to yellow perch.

Despite this, the Maya were not fish eaters, a trait they shared with the Apache of Mexico and the American Southwest. Geography no doubt contributed to this. Despite their far-flung empire, the Maya thought of themselves as mountain people.  But, I’m sure, there were other factors as well.

Of all the products available, Guatemalans seem to find shrimp the most appealing.  For every recipe I’ve found using fish or other seafood, there have been three or four using shrimp.  The recipes I’ve chosen to share with you reflect that relationship:

COCTEL DE CAMERONES

(Guat. Shrimp Cocktail)

In the 19^th century golf became all the rage in Guatemala.  At one time there were more than 100 golf clubs in the country, all of who served this cocktail.  One wag described it as “thousand island without the lumps.”  Say, rather, “thousand island without the islands,” and you’d be nearer the mark.

2 lbs large cooked shrimp

¾ cup Golf Sauce

½ cup thinly sliced celery

¼ cup chopped green onions

Salt & pepper to taste

Saltine or similar crackers

I prefer grilling the shrimp to boiling them.  Either way, coarsely chop the shrimp and place in a bowl.  Stir in the Golf sauce, celery and onions. Season with salt and pepper.

Serve well chilled, mounded on crackers.

SALSA GOLF

(Guat. Golf Sauce)

¾ cup mayonnaise.

½ cup ketchup

2 tsp Worcestershire

2 tsp yellow mustard

Salt & pepper to taste

In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire and mustard. Season liberally with salt and pepper. Cover (or transfer to a squeeze bottle) and chill well before using.

MOIODRONES CON CAMARONES

(DR. Okra with Prawns)

This sounds like an unlikely combination of flavors. But give it a try; you’ll be surprised at how good the final product is.  One caveat: slicing okra pods to this size can eat up the minutes. So leave yourself ample prep time.

¼ pt vegetable oil

1 med onion, chopped fine

1 lb small okra pods cut in ¼ inch slices

3 under ripe bananas cut in ½ inch slices

4 tbls lemon juice

2 med tomatoes, peeled and chopped

1 small hot chili, seeded and chopped

1 tbls chopped cilantro

1 lb med shrimp, shelled and deveined

Salt and pepper to taste

Heat the oil in a frying pan and sauté the onion until it is soft. Add the okra and sauté 2-3 minutes longer.  Add the bananas, tomatoes, lemon juice, hot pepper, cilantro, salt and pepper.  Simmer about 5 minutes until the okra is tender.  Add the prawns and cook about 3 minutes longer or until shrimp turn pink.

FRITURAS DE PLATANO VERDE

(Guat. Spicy Shrimp & Green Plantain Fritters)

Don’t be misled by the word “spicy” in this recipe.  When Guatemalans say spicy they mostly mean flavorful, with just enough heat to let you know it’s there.

1 ¼ cups shredded green plantains, about 2

2 tsp minced garlic

2 tsp minced serrano or other chili

2 oz frozen salad shrimp, or larger ones coarsely chopped

1 tsp sea salt

Black pepper to taste

¾ cup oil (approx.) for frying

Chopped red bell pepper and parsley for garnish

Combine all ingredients except oil. Form mixture into 16 equal sized balls. Mold each ball like a meatball, then press gently to flatten into patties.

Heat the oil in a deep, medium skillet until it sizzles and small bubbles begin to form. Cook the fritters in the oil until their edges look medium brown (about 2 minutes per side). Fry the fritters in batches, being sure to not overcrowd the skillet. 

Transfer the crispy fritters to a paper towel lined platter to absorb excess oil.

CAMARONES EMPANISADO

(Guat. Shrimp in White Batter)

This simple dish, which echoes the elegance of tempura, goes particularly well with rice & beans, and Puree (fried plantain mash)

1/2 lb medium or large shrimp

½ tsp salt

½ tsp black pepper

2 egg whites

2 cups flour

¼ cup corn oil

Peel, devein, and butterfly the shrimp. Season them with the salt and pepper; let rest 10 minutes.

Beat the egg whites until frothy but not stiff. Fold in the flour.  Heat the oil in a skillet over moderate heat.

Dip the shrimp in the batter and fry them until lightly brown on both sides.  Drain on paper towels and serve warm.

When it comes to popular seafood dishes, Guatemalans are obsessive about ceviche---the various mixtures of seafood and other ingredients “cooked” in citrus that are ubiquitous to Latin America. They make it at home, order it in restaurants, and patronize cevicheria, which are restaurants devoted to ceviche.  It’s also considered a street food. available, as Amalia Moreno-Damgaard notes, “from the backs of pick-up trucks, shacks, stands, carts, and small mom-an-pop neighborhood stores.”food trucks and (insert name of ceviche shacks). It’s eaten for lunch, dinner, or just as a snack. There are the more-or-less standard proteins, such as finned fish and shrimp.  But there are some surprises, too, such as the use of clams.

CEVICHE DE CAMARONES

(Ecu. Shrimp Ceviche)

Given the Guatemalan obsession with shrimp, I figure it’s a natural place to start. This one actually stems from Ecuador, where the addition of ketchup---which adds a note of sweetness—is traditional.

1 ½-2 lbs medium shrimp (26-30 count)

1 ½ cups fresh lime juice

½ cup ketchup

2 tsp Worcestershire

¾ tsp salt

1 cup red onion sliced very thinly

1/4 cup or less minced seeded and deveined serrano or jalapeno chili

Fill a bowl with iced water. Set aside.  Meanwhile, bring a pot of water to boil; add the shrimp and cook 2-3 minutes or until just pink.  Immediately plunge them into the ice water. Let stand 5-10 minutes. Drain and set aside while making the marinade.

In a large bowl, combine the lime juice, ketchup, Worcestershire and salt, whisking until the ketchup is dissolved.  Stir in the shrimp, onions, and chilies, cover and chill for 20-30 minutes.

Top with avocado salad, if desired, and plantain chips.

CEVICHE DE CONCHAS

(Guat. Black Clams in Mint and Cilantro Citrus Sauce)

Conchas are a clam found on the Pacific coast from Baja California to the tip of Chili.  These exotic shellfish are black, white, and orange on the inside, with black juice.  Obviously, they’re not readily available in North America. But Cherrystone clams will substitute.

1 dozen conchas or cherrystone clams, shucked, juice included, coarsely chopped

½ cup finely diced Roma tomatoes

1 tbls finely diced red onion

½-1 Bird’s Eye (Thai) chili, finely chopped

½-1 tbls mint leaves, finely chopped

3-4 tbls freshly squeezed lime juice

1-2 tsp Worcestershire sauce

Sea salt

Combine the clams with the tomatoes, onion chili, mint and lime juice in a medium bowl.

Gradually add the Worcestershire and salt, tasting and adjusting the seasoning.

Serve with soda crackers.

CEVICHE DE PESCADO

(Guat. Fish with Cucumber in Garlic-Lime Sauce

It’s important, when using finned fish in a ceviche, to use a firm-fleshed fish, rather than a flakey one. Thus, mahi-mahi, sea bass, tuna, and so forth are the best choices

     This recipe is only for a single portion. So increase amounts depending on how many servings you need.

1/3 cup bite-sized pieces of firm white fish

Salted water

1 tbls roughly chopped onion

1 tsp roughly chopped garlic

5 roughly chopped cilantro stems

1 Bird’s Eye (Thai) chili, stem removed

2 tbls freshly squeezed lime juice

1 tbls olive oil

¼ tsp sea salt

Black pepper to taste

1/3 cup, unpeeled, thinly julienned cucumber

1 tbls thinly julienned red or green bell pepper

1 tbls finely chopped cilantro leaves

Blanch the fish in salted water until opaque (about 2 minutes). Remove from the water and chill immediately in the refrigerator to keep it from cooking further.

With a mortar and pestle, gradually pound the onion, garlic, cilantro stems and chili to a fine paste. Add the lime juice, oil and seasonings, and stir with the pestle to form a saucy mixture (or puree in a blender or food processor.)

In a medium, non-reactive bowl, combine the fish, sauce, cucumber, bell pepper and cilantro leaves. Using a soft spatula, mix gently with folding strokes, taking care not to break the fish. Taste and adjust seasonings if needed.

Serve the ceviche garnished with cilantro sprigs.

Fish and seafood goes far beyond ceviche.  If there’s a way to cook fish, and enhance it with tropical flavors, Guatemalans have discovered it, or borrowed it from their neighbors.  What follows is a representative view of how diverse fish prep can be.

TAPADO

(Guat. Seafood Stew)

Seafood stews and chowders abound in Latin America. Many of them, such as the iconic Guatemalan “Tapado” have roots in the better known Bahian Moquecas. See, for instance, http://www.foodsoftheworld.activeboards.net/moqueca-brazilin-fish-stew_topic4448.html.

     What binds them is the use of coconut milk as all or part of the broth.

     There are as many versions of Tapado as there are Guatemalan cooks, from simple to complex.  This is one of the simpler ones. Among other things, it shows the versatility of Tapado.  I had no crab available, but threw in a ½ pound of mussels instead.

½ lb shrimp in the shell

2-3 whole crabs

½ cup boiling water

½ cup sliced tomato

½ cup sliced onion

½ cup sliced sweet green pepper

1 ripe plantain, peeled and cut into 1-inch pieces

1 firm ripe banana, peeled and cut into 1-inch pieces

½ tsp salt or to taste

¼ tsp achiote

½ lb filet of any white fish, such as halibut, sole, or flounder

1 tbls corn oil

1 cup coconut milk

Cook the shrimps and crabs in the boiling water for three minutes. Add the tomato, onion, sweet pepper, plantain, banana, salt and achiote. Cook, gently, about 5 minutes.

Meanwhile, fry the fish in the oil for two minutes on each side. Cut the filet into three-inch pieces and add it to the stew with the coconut milk.

Simmer everything together over moderate heat for 10 minutes, basting frequently.  Do not cover the pan.

Serve warm

MOJARRAS AL AMATITLAN

(Guat. Pan-Roasted Mojarra with Lemon-Lime Parsley Sauce)

Mojarra is a fresh-water fish found in Guatemalan lakes. It’s similar to yellow perch, which can substitute. Or try it with any smaller freshwater fish, such as sauger or even white bass.

4-6 head on mojarras or similar fish, scaled, cleaned, rinsed and patted dry

Sea salt and black pepper

1 cup all-purpose flour

Vegetable oil

1 lime, halved

Lime slices

Flat leaf parsley leaves

Sprinkle plenty of salt and pepper on both sides of the fish.  Dredge the fish in flour, and press the flour gently to make it stick. Set fish aside.

Heat about 3 tablespoons of oil in a medium skillet. Panfry the fish over medium-low heat for about four minutes on one side to develop a nice brown crust and another 2-3 minutes on the other side to fully cook the fish.  Test for doneness; if the fish flakes easily when poked with a fork it is cooked.

Squeeze lime juice over the fish.  Garnish with lime slices and parsley.

TORTITAS DE SALALO

(Guat. Fish Patties)

Fish patties, throughout most of the world, are a way of using up left-over fish.  This Guatemalan version starts with raw fish, which provides a surprisingly different texture.

½ cup raw potato cubes

½ cup carrot slices

¼ cup sliced leek

¼ cup chopped celery

2 tbls chopped tomato

2 tbls chopped onion

½ ts1p salt, or to taste

¼ tsp black pepper

½ cup flour

1 lb firm fish filet, such as swordfish, tuna, chopped coarse

Process the potato, carrot, leek, celery, tomato and onion to a relatively smooth paste. Add the salt, black pepper and flour, and mix well. Add the chopped fish and mix well.

Heat the oil in a skillet over moderate heat. Shape the mixture into patties about 3 inches in diameter and 1/2–inch thick. Brown them in the oil about 4-5 minutes per side. Drain on paper towels.

Serve warm or at room temperature.

PESCADO ENVUELTO EN HUEVO CON SALSA DE TOMATE

(Guat. Egg-Battered Fish with Potatoes in Tomato Sauce)

Originally made with salted & dried fish, in this version it’s adapted to fresh fish for ease of preparation and speed of cooking.  While it specifies tilapia, any white fish works well.  Cod, in particular, lends itself to this dish.

For the sauce:

½ cup roughly chopped yellow onion

1 tsp roughly chopped garlic

1 cup roughly chopped Roma tomatoes

1/3 cup water

2 tbls olive oil

¼ tsp achiote dissolved in a little hot water

1 tsp fresh thyme or dried equivalent

¼ tsp crumbled oregano

1 bay leaf

¾ tsp salt

Black pepper to taste

For the egg batter:

1 large egg, separated

1/8 tsp sea salt

1 tbls all-purpose flour

2 tilapia filets or other white fish

Salt & pepper

2 tbls canola oil

1 ½ cups thinly sliced peeled potatoes, cooked al dente

¼ cup chopped parsley (garnish)

3/4 thinly sliced onion rings (garnish)

Combine the onion, garlic, tomatoes and water in a blender and puree them to a fine consistency. Heat the oil in a medium skillet and add the puree, the achiote liquid, the herbs, and the salt and pepper. Cook until mixture is medium-thick and saucy.

Beat the egg white until soft peaks form. Add the yolk, salt, and flour. Beat 1 minutes to make a soft batter.

Sprinkle both sides of the fish generously with salt and pepper. Press the fish gently on both sides to make the seasonings stick. Heat a medium skillet and add 1 tablespoon of the oil.  Dip the first fish fillet in the batter to coat it well on both sides. Panfry the fish over medium heat to medium brown (2-3 minutes per side). Transfer the fish to a plate lined with paper towels to absorb excess oil. Add the rest of the oil to the pan and repeat the frying procedure with the second filet.

Place the fish in the sauce to cook through for 2-3 minutes. Do not stir or turn the fish. Surround it with the potatoes.

Serve the dish garnished with parsley and onions.

PESCADO FRITO CON ENSALADA PLAYERA

(Ven. Fried Fish with Beachfront Salad)

Whole fried fish are endemic to the coastal areas of Latin America.  Often enough, they are served as street food---or, to put a point on it, beach food.  This one, from Venezuela, is typical of that genre.

4 whole snapper, 1 to 1 ½ lbs each scaled, gutted and cleaned

4 spring onions, finely chopped

1 tbls lime juice oil

Oil for deep frying

Salt & pepper

4 limes, quartered, for garnish

Coconut rice and patacones (twice fried green plantains) for service

For the salad:

½ onion, thinly sliced

1 ½ tsp lime juice

2 tbls oil

4 large lettuce leaves

Salt & pepper to taste

Mix the onion for the salad with the lime juice and oil, and season with salt and pepper. Leave for at least 10-20 minutes.

Make three or four diagonal cuts down both sides of the fish. Season the inside of each fish with salt and place a quarter of the chopped spring onions in each cavity. Rub salt and pepper over the skin of the fish and sprinkle with lime juice.

Heat the oil in a large pan or deep-fat fryer. When it reaches 350F drop in the fish two at a time, and fry for 15-18 minutes, turning once.  Remove from the oil and drain on kitchen paper.  Fry the remaining fish.

Place a lettuce leaf on each serving plate, add a sliced tomato and some seasoned onion, together with a fish. Garnish with lime wedges and serve with coconut rice and patacones.

 

 

Here are some additional salad and side dish recipes:

PAPAS CHORREADAS

(Col. Potatoes with Cheese, Tomato, and Onion Sauce)

6 large potatoes, scrubbed

½ oz lard & ½ oz butter

1 medium onion, chopped fine

2 large tomatoes, peeled & chopped

Salt and pepper to taste

4 oz heavy cream

¼ lb grated cheddar cheese

Boil the potatoes in a large saucepan until they are tender. Drain the potatoes, peel them, and keep them warm.

Heat the lard and butter in a skillet and sauté the onion until softened. Add the tomatoes, salt, and pepper and cook, stirring, for about 5 minutes.  Stir in the cream and cheese and cook, stirring, until the cheese is partially melted.

Pour the sauce over the potatoes and serve.

ZANAHORIA Y GUISQUIL SALTEASDOS CON PICAMAS

(Guat. Carrots and Chayote Sauté)

2 cups julienned carrot

1 tbls vegetable oil

2 cups julienned chayote

3 tbls onion, diced fine

½ tsp garlic, minced

2 tsp vegetable oil

1 tbls green hot sauce (see notes on Picamas above)

Salt and black pepper to taste

½ tbls paprika for garnish

1 tbls parsley, chopped fine, for garnish

In a hot skillet, sauté carrots in ½ tbls oil for 2 minutes, season lightly with salt and pepper, and transfer them to a bowl. In the other ½ tablespoon of oil, sauté the chayote squash for 2 minutes. Season lightly with salt and pepper and transfer to the same bowl.

Sauté the onion and garlic in 2 teaspoons of oil until onion is translucent, about 1 minute. Add the Picamas and mix well. Return the carrots and chayote to the skillet and sauté for 1 minute to combine all ingredients. Taste and adjust seasonings if needed.

Serve the dish warm, garnished with paprika and parsley.

BERENJENSAS CON VAINITAS

(Ven.  Aubergine with Green Beans)

2 lbs aubergines (eggplant)

Salt

6 tbls vegetable oil

1 medium onion, chopped fine

4 medium tomatoes, peeled & chopped

Pinch of sugar

20 small pimiento-stuffed olives (about 2 oz)

1 lb green beans cut in 1-inch pieces

2 tbls butter

2 tbls parsley, chopped fine

Cut the aubergine into ½-inch slices, then cut each slice into fingers crosswise. Put into a colander, sprinkle with salt, and leave for about ½ hour to drain the bitter juice. Rinse in cold water and pat dry with paper towels.

Heat the oil in a skillet, add the onion and aubergine. Sauté, turning the aubergine pieces once or twice, until the onions and aubergine are both soft.  Add the tomatoes, salt to taste, sugar, and pepper.  Stir in the olives and cook about 5 minutes longer or until the mixture is fairly dry.

Cook the beans in boiling salted water until they are tender, 10-15 minutes. Drain thoroughly; return to the saucepan with the butter and toss over moderate heat until the butter is melted.

Arrange the aubergine mixture in the center of a serving dish; surround it with the beans and sprinkle with the parsley.

PUREE

(Guat. Fried Plantain Mash)

2 half-ripe plantains

3 cups water

½ tsp salt

2 tbls butter or corn oil

Peel the plantains and slice them into thick pieces. Cook them in the water with the salt over moderate heat until they are soft but not mushy, about 15 minutes.

Mash the plantain into a thick dough in a food processor and shape it into a log or loaf. Refrigerate for an hour, then cut into ½ inch thick slices.

Heat the butter or oil in a skillet and brown the slices on both sides over moderate to low heat.  Drain on paper towels.

Serve warm or at room temperature.

GUISO DE ELOTE CON CAYOTE

(CR. Sauté of Corn and Chayote)

4 ears of corn*

¼ cup onion, chopped

3 garlic cloves, crushed

2 tbls butter

3 chayote, peeled and cut in ¼ inch cubes

½ tsp salt

1 tsp sugar

1 cup milk

1 tbls chopped cilantro

Scrape the kernels off the cobs to make about 2 cups. 

In a skillet, over moderate heat, fry the onion and garlic in butter for 2 minutes.  Add the corn kernels and chayote, stir-fry for 1 minute, cover the skillet and cook for 5 minutes to soften the vegetables.

Add the salt, sugar, milk and cilantro.  Simmer over low heat for about 8 minutes to ensure that the flavors have blended and the chayote is tender.

*If fresh corn isn’t available, substitute either 2 cups of frozen kernels or a 12-oz can of kernels.

CALABACITAS EN CALDILLO DE JITOMTE CON SALSA

(Mex. Summer Squash in Tomato Broth and Sauce)

For the squash:

1 large onion, finely chopped (about 2 cups)

8 plum tomatoes, seeded and chopped

3 garlic cloves

¼ cup corn oil

2 tbls butter

1-2 jalapenos, halved lengthwise

2 ½ lbs small to medium summer squash, peeled, seeded, cut in ¼ inch slices

6 cilantro sprigs

For the sauce:

4-6 chili de arbol

¼ cup sesame seeds

1 cup blanched almonds

1 small, unpeeled onion

3 garlic cloves, peeled

1 ½ cups chicken broth

Salt to taste

Cook the squash: Combine half the onion, the tomatoes and the garlic in a blender or food processor and process to a fine puree. Set aside.

Heat the oil and butter in a 12-inch skillet over medium heat.  Add the rest of the onion and sauté until soft, about 5 minutes.  Add the squash and cook, stirring, 1 minute. Pour in the onion & tomatoes mixture, add the jalapenos and cilantro, and bring to a simmer.  Add salt to taste.  Cook until the liquid is reduced and thickened a bit, about 8 minutes.

Make the sauce:  Heat a griddle over medium-high heat.  Add the chilies and roast, turning once or twice, until fragrant and lightly toasted, about 40 seconds. Set aside.  Add sesame seeds and toast lightly. Transfer to a small bowl.

Add the almonds to the pan and toast, stirring, about 2 minutes, until lightly golden. Transfer to the bowl with the sesame seeds.  Toast the onion and garlic, turning occasionally, until lightly blistered and soft, about 8 minutes. Let cool slightly, then peel. Combine the onion, garlic, toasted chilies, almonds, sesame seeds and warm broth in a blender or food processor and process to a smooth puree. Season with salt.

Serve squash with a dollop of the sauce.

ENJOTES EN IGUAXTE

(Guat. Green Beans in Squash Seed Sauce)

½ lb whole green beans

2 cups water

½ tsp salt

1 cup shelled squash seeds

¼ cup chopped tomato

½ cup chopped onion

2 tsp corn oil

1 cup beef broth

Cook the green beans in the water with the salt until tender-crisp. Drain well, set aside, and keep warm.

Toast the squash seeds in a dry skillet over low heat until lightly browned, about 10 minutes. Grind the seeds into a powder and sift them through a metal sieve.

In a deep skillet, fry the tomato and onion in the oil over moderate heat for 5 minutes. Add the beef broth and ground seeds. Stir well and simmer over low heat for 5 minutes.  Add ¼ cup more broth if the sauce becomes too thick.

Pour the sauce over the beans, and serve immediately with meat and poultry dishes.

 

 

Some really great looking recipes in this thread Brook. I need to get off my butt and try a couple of them. Thanks for taking the time to do these deep-dive reviews of different cultures and their foods.