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Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]
Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.
The plantains-dumplings that are popular with asopao de pollo and asopao de gandules are made from root vegetables, breadfruit, green banana, plantains, milk, eggs and rice flour or cornmeal. The dumplings are made into golf size balls and often seasoned with spices and herbs. They can be prepared a day in advance and fried.
Sopa de mondongo (also known as Chas) is a soup that originally came from the Dominican Republic. It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. The dish is generally prepared in former Spanish ...
Boston. Colombia. Cookbook: Mofongo. Media: Mofongo. Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient. [1] Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and ...
Roast the pork bones until golden brown. Heat up the oil in a stock pot over medium heat. Add the carrot, celery, and onion and sauté. Once the vegetables start to brown add the garlic and the chili.
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).
Cuchifritos. Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork [1] in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot.