Tag: Latin American
Angel Hair Rice (Arroz con Fideos)
Angel Hair Rice (Arroz con Fideos)
This treat isn’t from San Francisco, but Colombia. This rice has little broken pieces of angel hair pasta that adds a nice texture that you wouldn’t have with plain rice. For the price of a box of rice a roni, you can make 4 times the amount in the same amount of time.
Ingredients
- 3 tbsp olive oil
- 2/3 cup broken angel hair pasta
- 1 cup basmati rice washed
- 2 cups chicken stock
- 1 tsp salt
- 2 tbsp parsley chopped
Instructions
- Heat up the olive oil in a pot over medium heat. Sauté for 3 minutes.
- Stir in the rice and sauté for a minute.
- Pour in the stock. Season with salt and parsley. Bring to a boil. Cover. Reduce the heat to low and cook for 20 minutes.
Pescadillas
Pescadillas
Pescadillas are fish tacos in corn tortillas that are fried until crispy. The filling consists of cod stewed in tomatoes and onions. The filling is put in the center of corn tortillas. The tortillas are held closed by toothpicks while they fry. The tacos are topped with cabbage, radishes, pickled onions, and arbol chilies salsa.
Equipment
- food processor
- toothpicks
Ingredients
Filling
- 2 tbsp olive oil
- 1/2 cup white onion finely chopped
- 2 garlic cloves minced
- 2 roma tomatoes diced
- 1 tsp Mexican oregano
- 1 bay leaves
- 1 lb cod
- salt and pepper to taste
Arbol Chiles Salsa
- 2 roma tomatoes
- 24 arbol chilies
- 3 garlic cloves
- 4 cups water
- 2 tbsp vinegar
- 1/2 tsp salt
Tacos and Toppings
- vegetable oil for frying
- corn tortillas
- cabbage shredded
- radishes thinly sliced
- pickled red onion
Instructions
- Simmer the tomatoes and arbol chilies in 4 cups of water for 15 minutes.
- Add the tomatoes, chilies, garlic, and 1/4 cup of the simmering water to a food processor.
- Purée until smooth. Stir in the vinegar and salt. Refrigerate until ready for use.
- Heat up olive oil in a sauté pan over medium high heat. Sauté the onions and garlic for 2 minutes.
- Add in the tomatoes, oregano, and bay leaf. Simmer for 3 minutes.
- Add the cod to the pan. Cover and simmer for 6 minutes.
- Break up the cod. Season with salt and pepper. Cook for 5 more minutes until the majority of the liquid has evaporated. Let cool.
- Heat up a tbsp of oil in a sauté pan. Cook the tortillas for a minute a side to make them pliable.
- Take a scoop of the cod mixture and place it in the center of the tortillas.
- Seal up the tacos with 3 toothpicks per taco.
- Heat up 1/2” deep of vegetable oil in a sauté pan over medium high heat. Add the tacos into the oil.
- Fry for 3-4 minutes a side until crispy. Drain grease on a wire rack.
Powdered Beef (Carne en Polvo)
Powdered Beef (Carne en Polvo)
Powdered beef is commonly eaten in Colombia as part of a bandeja paisa platter. Flank steak gets marinated, boiled, then pulverized in a food processor until it resembles a powdered form. Carne en polvo is great for little kids who might have a problem chewing pieces of steak. Not me. I was consuming meat at 6 months old like a champion.
Equipment
- food processor
Ingredients
- 1 lb flank steak
- 5 cups watet
- 3 garlic cloves minced
- 2 green onions chopped
- 1/2 cup white onion chopped
- 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
- Place the flank steak in a storage bag with the garlic, green onions, white onions, cumin, salt, and pepper. Marinate for 24 hours.
- Put the flank steak in a pot of water.
- Bring to a boil, then reduce the heat to medium low. Simmer for an hour.
- Strain the meat. Let cool.
- Cut up the flank into chunks and place in a food processor.
- Process until it is finely shredded.
