Authentic Puerto Rican dishes

Recipes for delicious and authentic Puerto Rican dishes:

RECAITO or SOFRITO -- This is a base for many Puerto Rican dishes - a necessity in any pantry. The raw version is known as "recaito". Once cooked the name changes to the better known "sofrito."

Prep time: 10-15 minutes
Procedure time: 5 minutes
Easy of preparation: Easy

Ingredients:

  • 1 large, peeled yellow onion
  • 1 large, cored and seeded green bell pepper
  • 2 bunches fresh cilantro or recao(saw leaf) - including stems
  • 8 fresh, peeled garlic cloves
Procedure:
  1. Roughly chop all ingredients.

  2. Using a food processor or heavy duty blender, add garlic and pulse until finely chopped.

  3. Add all onion and bell pepper. Process until finely chopped.

  4. Add a handful of cilantro or recao. Process until finely chopped. Repeat this process until all of cilantro or recao is used.

  5. The end result should look something like pesto. If the mixture looks very watery you can add more cilantro or recao.
This mixture can be made ahead of time and kept in a sealed container in the refrigerator or poured into an ice cube tray and frozen for future use.

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CAMARONES CRIOLLOS -- Shrimp sauteéd in red sauce

Prep time: 10-15 minutes
Procedure time: 7-10 minutes
Easy of preparation: easy

Ingredients:

  • 2 tbsp light olive oil
  • 7 large shrimp - remove shell and devein
  • 1/4 yellow onion thinly sliced
  • 1 tbsp sofrito(see previous recipe)
  • 1/3 cup tomato sauce
  • 1 tbsp smashed garlic
  • 1/4 water
  • salt to taste
Procedure:
  1. Heat oil in sauteé pan to medium high.

  2. Add shrimp.

  3. Cook for 2 minutes on high heat then add onion.

  4. Cook for 3 minutes then add sofrito, tomato sauce, water, salt and garlic.

  5. Reduce heat and simmer for 3-4 minutes or until shrimp are cooked through
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MOFONGO - mashed green plantain

Prep time: 10-15 minutes
Procedure time: 5-7 minutes
Easy of preparation: medium

Ingredients:

  • 2 tbsp olive oil
  • 1 cup vegetable oil for frying
  • 2 medium green plantains - peeled and cut into 1 1/2 inch pieces
  • 2 tbsp olive oil
  • 1 tbsp smashed garlic
  • salt o taste
  • (optional & traditional) a couple of crushed, fried pork rinds
Procedure:
  1. Heat vegetable oil in sauteé pan to medium high.

  2. Add plantains.

  3. Cook for about 10-15 minutes until golden and cooked through.

  4. Remove plantains and drain on paper bag or paper towels.

  5. Place cooked plantain pieces in a large mixing bowl. (You can also use a large mortar and pestle for this step.)

  6. Use a heavy mug or heavy glass bottle to mash plantain pieces.

  7. Add olive oil, garlic and salt. Continue mashing until all ingredients are mixed together well.

  8. Form finished product into a small bowl or ramekin and turn out onto a plate.
Traditionally this dish is served with a side of plain chicken broth or saucy seafood entrees. "Camarones Criollos" are delicious served over the mofongo - also called "Mofongo Relleno de Camarones"

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JÍBARO - plantain and steak sandwich(wheat free)

Prep time: 10-15 minutes
Procedure time: 7-10 minutes
Easy of preparation: medium

Ingredients:
  • 1 cup vegetable oil for frying
  • 1 medium green plantain - peeled and cut into 2 inch pieces
  • 1/2 tbsp light olive oil or vegetable oil
  • 1 piece thinly slices top sirloin (1/8 inch)
  • 1/4 yellow onion thinly sliced
  • salt to taste
  • 1 piece iceberg lettuce
  • garlic mayo
Procedure:
  1. Heat vegetable oil in sauteé pan to medium high.

  2. Add plantains.

  3. Cook for about 10 minutes until golden and cooked through.

  4. Remove plantains and drain on paper bag or paper towels.

  5. Place one piece of plantain on a plastic cutting board and use a paper plate to smash plantain flat to about 1/8 inch. Smash both pieces this way.

  6. Once plantains are flat, fry a second time until golden using the same frying oil.

  7. In a different sauteé pan heat remaining oil to medium.

  8. Add onions and cook for 2-3 minutes.

  9. Add steak and salt. Cook to desired doneness.

  10. Place cooked plantains on a plate or cutting board.

  11. Assemble sandwich - add steak, onion, lettuce and mayo.

  12. Cut in half.
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About Taste of Success:

Like good wine, food and helping children?

Then you'll want to join me at the 12th annual "Taste of Success" a Benefit for Junior Achievement, Saturday, March 20, 2010 at the Golden Gate Club in the Presidio from 3:00pm to 6:00 p.m.

At Taste of Success, you can sip on a selection of fine wines from over 20 local wineries, sample delicious foods from local restaurants & artisans. Don't miss some of the exciting and unique live and silent Auction items!

Proceeds fund entrepreneurial, financial literacy, and workforce readiness programs for Northern California youth.

Your attendance at this event will provide our K-12 children with the skills they need to excel and contribute to our collective economy! JA of Northern California will provide 100,000 students with real, tangible, financial life skills this year.

For tickets or event information, go to jatasteofsuccess.eventbrite.com or contract Alex Quintana at Junior Achievement at 925-465-1081.

For more information about Sol Food Restaurant, visit www.solfoodrestaurant.com/
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