Adobo
Adobo
This sauce is basic to many Puerto Rican recipes. It appears on just about everything, either as a marinade or added as a seasoning. Try a little bit when cooking meat.
5 cloves garlic
1 teaspoon dried oregano
2 tablespoons olive oil
1/2 cup wine vinegar
Peel and mince garlic. Mix garlic, oregano, olive oil and wine vinegar together in a small jar. To use the adobo as a marinade for steak or other meats, allow the meat to marinate in it for 24 hours or so in the refrigerator.
Tembleque
Tembleque
2 cups coconut milk
1/2 cup cornstarch
1/4 cup granulated sugar or honey
1/2 tsp salt
1 tsp cinnamon
In a saucepan mix the cold coconut milk with the cornstarch
Season with sugar & salt
Mix remaining ingredients in & cook over low heat stirring constantly until it boils & thickens
Serve in small dishes, sprinkled with cinnamon
Breakfast Burritos
Breakfast Burritos
1/2 lb bulk chorizo
1 green pepper, chopped
1/2 cup onion, chopped
2 large potatoes, grated or very finely diced
8 beaten eggs
8 (8-inch) flour tortillas
Melted butter
Grated cheese, if desired
Brown & drain chorizo
Reserve the drippings in the skillet
Add to the skillet green pepper, onion & potatoes
Cook until the potatoes are browned
Add eggs
Cook & stir until the eggs are firm, but moist
Wrap tortillas tightly in foil & bake at 350 deg F for 15 min
Spoon egg mixture into the center of each tortilla & roll up
Place in a greased 13 x 9-inch pan
Brush with melted butter
Cover with foil
Bake at 375 deg F for 10 min
Sprinkle with cheese, if desired
Cover again & bake until the cheese melts
Serve with warm salsa