Category Archives: recipes

5 Meatless Salvadoran Meals

Vegetarian Salvadoran recipes for Lent

Carlos reminded me that yesterday was Ash Wednesday. Lent (“Cuaresma” in Spanish) is not something I grew up celebrating, but I know that many people do observe various traditions this time of year, such as eating meatless meals. I checked my recipe index and there are several options to choose from that fit this criteria, but I’ve chosen 5 of my favorites to recommend to you. Whether you’re celebrating La Cuaresma or just want to explore some vegetarian Salvadoran cuisine, these are some tasty meals to consider making and enjoying with your familia!

5 Meatless Salvadoran Recipes

casamiento1-302 Casamiento is a delicious marriage of beans and rice, best served with fried plantains and rich Salvadoran cream. Get the recipe here.











desayunouni1-302 Desayuno Universitario isn’t just for hungry university students on a budget. Beans spread on toasted french bread, topped with melted cheese and fresh salsa, make a satisfying and well-balanced meal for anyone. Get the recipe here.









latinaish_pupusas1-302 Pupusas are the national food of El Salvador and many varieties are completely vegetarian-friendly. Try pupusas de queso (cheese), pupusas de queso con frijoles (bean and cheese), or pupusas stuffed with cheese and shredded zucchini. Served with curtido, (the traditional pickled cabbage slaw), and a fresh salsa, even meat lovers will be begging for more. Get the recipe here.






platotipico-302 Plato típico is a traditional breakfast in El Salvador, but breakfast for dinner can be just as delicious. Fried sweet plantains, refried beans, scrambled eggs, Salvadoran cream, and warm, thick, corn tortillas fresh off the comal are perfect washed down with a cup of coffee. Get the recipe here.








rellenosdeejotes_latinaish3-302 Rellenos de Ejotes are a must for cheese lovers. Green beans are encased in slightly salty mozzarella, then dipped in a batter and fried to a golden brown. Serve with fresh salsa and rice and you’ve got yourself a complete meal, my friend. Get the recipe here.



Do you eat vegetarian meals once in awhile? What are your favorite meatless meals?

Taco Bell Mexican Pizza (Copycat Recipe)

Taco Bell Mexican Pizza Copycat - Latinaish.com

I have a confession to make… I love Taco Bell’s Mexican Pizzas – they’re probably my favorite thing on the menu. Sometimes when I need my fix, I just make my own version at home since they’re so easy to recreate, (and it also saves Carlos from frustration at the drive thru! See the image I created below if you’re not sure what I mean.)

spanishspeakerproblem

Okay, enough funny business! Here’s the recipe, and some step-by-step photos!

Taco Bell Mexican Pizza (Copycat Recipe)

You need:

medium-sized thin flour tortillas
refried beans (canned or fresh, regular or fat free)
Mexican-style shredded cheese
taco sauce (Taco Bell brand, or other brand – your choice!)
green onions, diced
Roma tomatoes, diced

Optional: salt to taste

Method:

1. Toast the tortillas on both sides on a comal/griddle to the point that they are slightly crunchy. You will need two tortillas per Mexican pizza.

2. Place one tortilla on a baking sheet. Use the back of a spoon to spread refried beans on the top, almost to the edges.

3. Place the second tortilla on top of the beans. Use the back of a spoon to spread taco sauce on top, almost to the edges.

4. Sprinkle the taco sauce with cheese. Top with diced tomato and green onions. (Repeat steps 1 through 4 for each Mexican pizza you want to make.)

5. Place Mexican pizza(s) under a broiler for a couple minutes until cheese is melted. Optional: Add salt to taste. Serve!

Taco Bell Mexican Pizza Copycat Recipe step-by-step, from Latinaish.com

Té de Miel y Limón

honey-lemon-tea

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Últimamente parece que cada día una amiga diferente me dice que está enferma. Creo que es un buen momento para compartir mi secreto para combatir el virus del resfriado. Hace muchos años Carlos insistió que tomará un “té” de miel y limón cuando tuviera un dolor de garganta; mucha gente en El Salvador beben esto cuando están enfermos. Yo era escéptica, pero con los años descubrí que ayuda y ahora, cada vez que siento los primeros síntomas de un resfriado, empiezo a beber este té varias veces al día hasta sentirme mejor. El limón proporciona Vitamina C y la miel es un antibiótico natural, además de que sabe bien y se siente bien beberlo. Salud!

Té de Miel y Limón

Necesitas:

una rodaja de limón
una taza de agua muy caliente
miel

Instrucciones:

Exprimir el limón en el agua caliente. Añadir una o dos cucharadas de miel y revuelva. Servir.

Opcional: Últimamente también he ido añadiendo una pizca de jengibre molido que añade sabor y también tiene beneficios médicos.

[ENGLISH TRANSLATION]

Lately it seems that each day a different friend tells me she’s sick. I think it’s a good time to share my secret for combating the cold virus. Many years ago Carlos insisted I drink a “tea” made ​​from honey and lemon when I had a sore throat; many people in El Salvador drink this when they’re sick. I was skeptical, but over the years I found that it helps and now, whenever I feel the first symptoms of a cold, I start drinking this tea several times a day until I feel better. The lemon provides Vitamin C and honey is a natural antibiotic, plus it tastes good and feels good drink. To your health!

Honey Lemon Tea

You need:

a slice of lemon
a cup of very hot water
honey

Directions:

Squeeze the lemon into the hot water. Add one or two tablespoons of honey and stir. Serve.

Optional: Lately I’ve also been adding a pinch of ground ginger which adds flavor and also has medical benefits.

Arroz con Leche

arroz con leche - latinaish.com

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

A pesar de nuestras diferentes crianzas, Carlos y yo tenemos algunas cosas sorprendentes en común – arroz con leche (o “rice pudding” en inglés) es uno de ellos. Al crecer casi nunca comimos arroz en mi casa para cenar, pero de vez en cuando mi madre calentaba arroz blanco en un recipiente con leche, luego añadió la canela y el azúcar para un deleite especial. Esta es una receta antigua de mi familia, pero es algo que Carlos comió en su casa en El Salvador, también.

Arroz con Leche

1 taza de arroz cocido
3/4 taza de leche (1%)
2 1/2 cucharaditas de azúcar
canela molida
una pizca de sal

En una olla mediana, combine el arroz y la leche. Revuelva hasta que esté caliente. Agregue la sal y el azúcar. Retire del fuego. Sazone con canela al gusto y servir. Rinde 2 porciones.

[ENGLISH TRANSLATION]

Despite our different upbringings, Carlos and I have some surprising things in common – rice pudding (arroz con leche) is one of them. Growing up we almost never ate rice at my house for dinner, but occasionally my mother warmed white rice in a bowl with milk, then added cinnamon and sugar for a special treat. This is an old recipe from my family, but it’s something that Carlos ate at his home in El Salvador, too.

Arroz con Leche

(Rice Pudding)

1 cup cooked rice
3/4 cup milk (1%)
2 1/2 teaspoons sugar
ground cinnamon
a pinch of salt

In a medium pot, combine rice and milk. Stir until warm. Add salt and sugar. Remove from heat. Season with a sprinkling of cinnamon and serve. Makes 2 servings.

arroz con leche - latinaish.com

Biscochitos

biscochitos

Today we’re getting ready for the annual “galletada” with my mother, sisters and all the kids (my sons, my nephew and my niece.) We always make decorated sugar cookies but sometimes we each bring already prepared cookies of other varieties to share. This morning I decided to make biscochitos.

Biscochitos (often misspelled “bizcochitos”) are a holiday tradition passed generation to generation for many families in New Mexico where my older sister lived for a few years. One of the souvenirs she sent me back while living there were these anise seed cookies with a unique licorice-like flavor I really liked, so I looked up recipes and made them myself many times over the years even though Carlos isn’t that fond of them. (He says that anise is used as a home remedy in El Salvador so they taste medicinal to him.)

Anyway, if you want to give them a try, my recipe is below. Unlike traditional biscochitos, I use butter, even though New Mexicans will insist that to be authentic, you must use lard. My older sister is vegetarian which is why I usually use butter, but please feel free to sub lard for butter in the recipe. It will give it a slightly different texture, (which many much prefer!)

biscochitos3

Biscochitos (New Mexican Anise Seed Cookies

You need:

1 cup unsalted butter, softened (you can use lard)
1 cup sugar
2 eggs
1 1/2 teaspoons anise seed
2 tablespoons vanilla extract (you can use rum)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

For topping:

1/2 cup sugar
1 teaspoon ground cinnamon

Method:

1. Cream together the butter and 1 cup sugar in a large bowl. Next beat in the egg, anise seed and vanilla extract.

2. In a separate medium-sized bowl, combine the flour, baking powder and salt. Mix the dry mixture into the wet mixture little by little until combined. Do not over mix.

3. Chill the dough in the refrigerator for about 30 minutes. Once chilled, roll out on a floured surface. The thinner you make them, the crunchier they’ll be, so if you’d like them to be a little softer, roll them out thicker. Use a drinking glass dusted with flour or a cookie cutter to cut the dough into circles or desired shape. Carefully move the cookies to a foil-lined greased cookie sheet.

4. In a small bowl, mix the remaining ½ cup sugar with 1 teaspoon ground cinnamon. Set aside.

5. Bake the cookies at 350 F until they’re starting to brown at the edges. Sprinkle the cookies with the cinnamon sugar mixture while still hot. Allow to cool and serve.

Makes about 3 dozen cookies.

biscochitos2

Salvadoran Tamales de Gallina

tamales salvadoreños de gallina / Salvadoran chicken tamales - Latinaish.com

My first attempt at tamales salvadoreños de gallina (pollo) was a delicious success! (For that I am very thankful, because it would have been a huge disappointment after all that work to have them not turn out.) I kept detailed notes during the entire process and documented everything I did so that I could share it here with you. I hope this recipe and the instructions below help you make perfect tamales this holiday season. You’ll need an entire day to make these from start to finish, so plan accordingly. Buena suerte!

Salvadoran Tamales de Gallina

The filling

5 lbs. chicken pieces (I used 12 chicken thighs)
2 small tomatoes, quartered
1 small onion, quartered
1/2 small green pepper
1 large carrot, peeled
1 stalk celery
1 handful cilantro
4 cloves garlic, slightly crushed
3 bay leaves
1 tablespoon salt, plus salt to taste
1 tablespoon achiote (ground annatto)
1 tablespoon dry oregano
1/4 teaspoon turmeric

3 large Russet potatoes, cut into sticks, raw
2 cups garbanzo beans, already cooked

1. Simmer the chicken with all ingredients listed (besides the potatoes and garbanzo beans) with enough water to cover well. All of these vegetables and herbs are to flavor the broth which you’ll later use in the recaudo and the masa. This broth/chicken stock needs to be really flavorful. Some people use chicken bouillon to achieve this, and you can feel free to add some, but I avoid using bouillon.

2. Simmer the chicken until it is cooked through. Remove the chicken to a large dish to cool.

3. Remove the vegetables from the chicken stock and discard them. When cool enough, taste the chicken stock and determine whether you’d like to add a little additional salt. (I added a little more at this point.) Set this aside. You will be using it soon for the racaudo and masa!

4. When the chicken is cool, discard the skin and bone. Shred the meat into large pieces by hand and season with a little more salt if needed. (I added a little salt at this point.) Set aside.

5. If you haven’t already, wash and peel 3 large potatoes. Cut each potato into french fry-sized “sticks.”

6. If cooking your own garbanzo beans, you should have done this a day before. If using canned, just have them ready to open and drain when you assemble the tamales. I like the tamales with minimal filling ingredients but other people may put any of the following in their tamales: slices of hard-boiled egg, capers, green olives, green beans, sliced green and red bell pepper. Use any of these if you wish!

7. Set all these ingredients aside. These will be used, along with the recaudo, as the filling for your tamales. Next, we make the racaudo.

The recaudo (sauce)

8 small tomatoes
1 small green pepper
1/2 medium white onion
3 cloves garlic
1 dried guajillo chile, stem removed

1/8 cup pumpkin seeds, roasted
4 bay leaves
1/4 cup sesame seeds, roasted
1 teaspoon whole cloves
1/2 teaspoon whole cumin seeds
1/2 teaspoon black peppercorns
1 tablespoon dry oregano
1 teaspoon achiote (ground annatto)

2 pieces French bread, each about the size of a small fist
1 cup chicken stock
1 teaspoon salt

1. Roast the tomatoes, green pepper, onion, garlic and guajillo chile on a comal/griddle (or large frying pan) over medium heat. (Be careful not to burn the guajillo chile – it doesn’t need much time on there.) Once slightly roasted on each side, put everything into a blender. You can use a large wooden spoon to smash the tomatoes inside the blender to make room if it gets too full. Don’t run the blender just yet.

2. Some use a pre-made “relajo” spice packet for the recaudo, but I wanted to create my own homemade “relajo” spice mixture with measurements of each spice for those who don’t have these packets locally available. (This also gives you greater control over the flavor and gives the recipe better accuracy since relajo spice mixtures vary by brand.) The spices you need to make your own relajo are: pumpkin seeds, bay leaves, sesame seeds, whole cloves, whole cumin seeds, black peppercorns, dry oregano and achoite (ground annatto.) If your pumpkin seeds and sesame seeds aren’t already roasted, slightly dry roast them (no oil) in a small pan or on the comal, stirring and being careful not to burn them.

relajo salvadoreño - Latinaish.com

3. Add all the “relajo” spices on top of the vegetables in the blender. Add the chicken stock, french bread and salt. If your blender is a standard size, it’s a very tight fit! Be careful and make sure your lid is secure! Blend until smooth. (Your blender might not blend all the spices perfectly smooth – that’s okay!)

4. Pour the recaudo into a medium pot and heat to simmering, stirring occasionally for 5 to 10 minutes. Remove from heat and set aside.

recaudo - Latinaish.com

The masa

8 cups instant corn masa flour (I used MASECA. There’s no need to buy the one that is especially for tamales.)
9 cups chicken stock
8 cups warm water
1 lb. lard
1 cup recaudo

1. In a very large bowl or large stock pot, mix the chicken stock little by little into the corn masa flour by hand. (If you run out of the homemade chicken stock, you can use store bought in its place, but I had enough.) Make sure there isn’t any dry flour in the bowl and that it’s all been worked in.

2. Add the lard and work into the masa by hand. Make sure it’s completely distributed throughout – this will take a few minutes and you will notice the masa get fluffier.

3. Add the recaudo and work in by hand.

4. If you’re working with the masa in a bowl, transfer it now to the stock pot. Add the water, little by little, and work it in by hand. Make sure there are no lumps.

5. This is the most difficult part of this process. Make sure you have at least one other person with you in the kitchen who is willing to switch off with you. You’re going to cook the masa in the pot over medium heat, but YOU MUST STIR CONTINUOUSLY! Do not stop stirring for more than a second or two or the masa will stick/cook to the bottom of the pot and it will be ruined. Before you start, make sure you’re using a very strong, sturdy wooden spoon. Make sure you have oven mitts (especially if the handles of your pot are metal and get hot.) Make sure you have a timer you can set to keep track of the time. You will need to cook and stir the masa for at least 25 minutes. After 25 minutes, remove from heat and stir for another minute before allowing to cool.

One thing to note: I prefer my tamales on the firmer side so I’m really happy with how they turned out, but Salvadoran tamales are famously gelatinous. I think that if you wanted to achieve that “squishier” texture, you could add more chicken stock before cooking the masa, and possibly sub cooking oil for lard.

The wrapping

2 packs plantain/banana leaves
Aluminum foil (1 roll of 75 feet is plenty)

1. Plantain/banana leaves come frozen in the United States. About 1 hour before you’re ready to assemble tamales, disinfect your kitchen sink then fill it with warm water. Submerge the packets of plantain/banana leaves in the water, (placing a pot on top if they float too much.) This will defrost them and make them more pliable. Some people later warm the plantain/banana leaves over heat but I didn’t find it necessary at all.

2. After 1 hour, remove the packets from the water, cut open and drain. Rinse the leaves in warm, clean running water and shake dry before transferring to a large clean counter surface.

3. Cut the plantain leaves to about 12 inches x 7 inches, (rectangles.) They won’t be exactly the same measurements – that’s okay. Set aside any pieces that are too small or ripped or oddly shaped, (don’t discard them – you will use them later.)

4. Cut pieces of aluminum foil to about 18 inches x 12 inches.

5. Put down a piece of foil, and on top, a plantain/banana leaf, (lighter side of the leaf facing up.) Repeat the process so you have an alternating stack of foil and plantain/banana leaves. (This makes the tamal-making process easier later.)

6. Assemble all your ingredients. You’re ready to start making the tamales!

7. Place a large spoonful of the masa as shown in the video, in the middle of the plantain/banana leaf. In the middle of the massa place a spoonful of the racuado. Add chicken, a few pieces of potato, a few garbanzos and/or whichever other fillings you prefer.

8. Fold closed as shown in the video, rolling and folding tightly to seal. Repeat process for each tamal.

9. Put the tamales in a steamer pot with slightly salted water in the bottom. (Some people cover the tamales with water but I always make sure the water doesn’t touch the tamales so they can properly steam.)

10. Cover the tamales with the leftover plantain/banana leaf scraps and then the lid. Simmer on low heat, adding salted water if necessary to the bottom of the pot until cooked through, making sure you don’t allow the pot to cook dry/burn.

11. It can be difficult to tell when the tamal is ready because while hot, the masa will be very soft. You must remove a tamal and allow it to cool a little while the other tamales continue to cook. Once it’s cooled, you can open it and check for doneness. It’s a good sign if the potato inside is cooked. Mine took about 2 hours.

12. Allow tamales to cool before refrigerating. They will taste better re-heated the next day. Whatever isn’t eaten within a few days should be frozen.

Makes 30 to 40 large tamales.

tamal salvadoreño de gallina - Latinaish.com

Quesadilla Salvadoreña

Salvadoran Quesadilla / Latinaish.com

Ask an American what a “quesadilla” is and most likely they’ll tell you it’s thin flour tortillas with cheese melted in between – but that’s a Mexican quesadilla, and not the one I’m talking about today. Salvadoran quesadilla is a rich cheese-flavored pound-cake-like sweet bread which is perfect with a cup of coffee. You can buy them at some bakeries and Latino markets in the United States but often times, you’ll find they aren’t fresh and have gotten a bit dry. The good news is, you can make your own “quesadilla salvadoreña” at home, and believe me, it’s even more amazing than the store bought ones.

I’ve actually been meaning to share a quesadilla recipe here for years, but the first one I tried was given to me by a friend who generously emailed me her family’s recipe, and thus it wasn’t mine to give away. Over the years I tried other quesadilla recipes, and eventually, tweaking here and there as I do, I ended up with a recipe all my own, but it still wasn’t perfect. I continued baking and changing things, and the quesadillas were usually good, but I definitely had some complete failures along the way, too. Last week I decided to make another attempt and, (bendito sea!) success! Finally! Delicious success!

We ate every last crumb of the one in the photos, and days later, I made another just to double check my recipe, (and because we wanted more quesadilla!)

So here it is, just in time for making as a holiday gift for family, friends and neighbors, (if you can stand the idea of parting with it.)

quesadilla-salvadorena-1

Salvadoran Quesadilla

Ingredients:

1 stick (8 tbs.) unsalted butter, softened
1 1/2 cups Parmesan cheese, grated
3 eggs, separated
1 (slightly rounded) cup sugar
1 cup all purpose flour
3/4 cup 1% milk, room temperature
1 tsp. baking powder
sesame seeds

Directions:

1. Combine sugar, flour and baking powder in a medium bowl. Set aside. Note: The cup of sugar should be rounded, so it’s slightly more than 1 cup.

2. In a medium bowl mix the cheese and butter and then add the milk. Set aside. Note: The cheese can be cheap non-brand name Parmesan. Grated “queso duro blando” or “queso duro viejo” can probably be substituted for Parmesan but I haven’t tried it yet. You could also use 2% or whole milk in place of the 1% milk, but I do not advise skim milk.

3. In a large bowl, beat egg whites until soft peaks form. Beat in the yolks, then add the cheese mixture. Beat at medium speed, slowly adding in the bowl of dry ingredients, mixing just until combined.

4. Pour into a greased 9 inch springform pan or round pie pan. You can also use a 7×11 rectangular pan, which is what I used the second time. Sprinkle lightly with sesame seeds. Note: Springform pans tend to leak a little until the batter has set up, so put a baking sheet on the lowest rack of the oven to catch any drips.

5. Bake on the middle rack of your oven at 300 to 325 F for 30 to 35 minutes or until golden brown. (Actual cooking time will vary slightly depending on the size and type of pan. My oven runs a little hot, so I baked mine at 300 F.) Keep an eye on it starting at 30 minutes as it continues to bake to make sure you remove it before it begins to burn. It goes from yellow/unbaked to golden brown to burnt pretty quickly.

6. Allow to cool slightly before removing from pan. (It tastes better the next day, actually.) Cut into slices and serve with coffee.

Pasteles Salvadoreños

pasteles-salvadorenos-2

“Pasteles” or “pastelitos” in El Salvador, may be different than what you’re expecting.

In middle school Spanish class I learned that “pasteles” are “pastries”, as in dessert – So years ago when my suegra told me she was making pasteles and then served meat-filled turnovers, I was perplexed.

As many of you know, (and as I found out), in El Salvador, pasteles can refer to savory empanada-like main dishes like the turnovers my suegra served, but it differs from country to country.

Served with curtido, Salvadoran pasteles easily became one of my favorite meals. Here’s my recipe so you can make them, too!

pasteles-salvadorenos-1

Pasteles Salvadoreños

The filling:

1 lb. ground beef
2 cups potatoes, cooked and diced
1 cup green beans, cooked and chopped (optional)
1/4 cup onion, chopped fine
1 cup carrots, chopped
1 tablespoon fresh garlic, chopped
1-2 tablespoons canola oil
1/2 tsp. dried oregano
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. achiote molido (ground annatto)
reduced sodium Worcestershire sauce, to taste

1. Heat oil in a large pot over medium-high heat. Add garlic, onion and raw carrot, stirring for about 2 minutes.

2. Season ground beef with oregano, salt, pepper and achiote and then add it to the pot, stirring occasionally until brown.

3. Drain the grease once the beef is cooked, and then return to heat. Add in potatoes (and green beans if using.) Stir to combine and remove from heat. Season with a few shakes of Worcestershire sauce and additional salt to taste. Set aside and allow to cool.

The Masa/Dough:

3 cups MASECA masa harina
1 tsp. salt
1 tablespoon achiote molido/ground annatto
3 cups water

1. Mix the dry ingredients and then add the water a cup at a time, mixing by hand until combined. Set aside. Keep a bowl of fresh water nearby for wetting your hands as you form the pasteles.

Forming the Pasteles:

1. With moist hands, take a handful of masa, slightly larger than a golf ball, and shape it into a tortilla.

2. Put a large spoonful of filling in the middle and then bring the sides of the tortilla together like a taco and seal by closing your hand gently to form the pastel into a half-moon shape as shown below.

pastel-salvadoreno-masa

3. Fry pasteles in a large, deep pan with plenty of canola oil over medium-high heat, flipping to slightly brown on each side. Remove to paper towel-lined pyrex or plate.

4. Serve pasteles with curtido and salsa. Makes approximately 18 with leftover filling (which is great the next day over rice as picadillo!)

salsacurtido

Notes on Curtido and Salsa:

While I already have two curtido recipes (here and here) – as well as salsa recipes (here and here) – I’m always experimenting and I’d like to share new versions I have for each since both turned out great. The salsa recipe, while using canned tomatoes (which I know some are opposed to) actually tastes more authentically Salvadoran in flavor than previous salsas I’ve made – much closer to what you typically get with pupusas and other dishes at Salvadoran restaurants. The new curtido recipe is great because it minimizes chopping vegetables by hand if you’re in a hurry, comes together quickly, and has a nice texture similar to coleslaw thanks to a little help from the food processor.

Salsa Roja Salvadoreña

14.5 ounce can diced tomatoes (and the liquid)
1/8 cup diced onion
1/8 cup diced green pepper
1/2 teaspoon apple cider vinegar
salt, pepper and oregano to taste

1. In a food processor set to mince, add tomatoes and liquid, onion and green pepper. Process until completely combined.

2. Pour tomato sauce into a pot on medium-high heat. Bring to a boil and then simmer one minute. Remove from heat. Add 1/2 teaspoon apple cider vinegar. Add salt, pepper and oregano to taste. Cool and serve or store in the refrigerator in an airtight container.

Quick Curtido Salvadoreño

1/2 a small cabbage, washed and chopped in large pieces
2 large carrots, washed, peeled and chopped in large pieces
1/2 small onion, chopped
apple cider vinegar
warm water
oregano, salt and pepper

1. In a food processor set to chop, add cabbage, carrots and onion all at once. Process just until chopped. (The texture will resemble coleslaw for this curtido.)

2. Put cabbage mixture into a large bowl, add apple cider vinegar and a little warm water to taste. Season with oregano, salt and pepper. Serve or keep covered in the refrigerator.

Easy Picadillo

picadillo

The first time I made picadillo, I had no idea I was making picadillo. I remember that I threw some ground beef into a pan and started cooking it up without knowing what I was making for dinner. I looked around the kitchen to see what else I had on hand. Diced potatoes and green beans went into the pan, along with some salt and pepper but it was missing something to tie it together and add some more flavor. I found a jar of salsa and dumped some in.

As I mixed everything around in the sizzling pan, Carlos came up behind me. Now, when Carlos is hungry, he isn’t fond of what he calls my “inventions” – so I was ready for him to complain, but to my surprise he said, “Oh! You’re making picadillo. I love picadillo. Are you going to make rice, too?”

“Yes, of course,” I said, grabbing the rice from the cabinet.

And that’s how I found out the dish that I “invented” that night, had already been invented, (and that thankfully, Carlos likes it.) So, here’s my recipe which I have changed here and there over the years for an easy and affordable mid-week picadillo that will fill you up and satisfy even picky eaters.

Picadillo, (Carne Molida con Verduras Picadas)

Ingredients:

1 lb. ground beef
Worcestershire sauce
2 to 3 cups potatoes, cooked and diced
1 cup green beans, cooked
1 cup carrots, peeled and diced
1/2 small onion, diced
1/4 green bell pepper, diced
1 tbs. minced garlic
1/4 cup tomato paste
1 tsp. oregano
2 bay leaves
1 cup hot water
salt and pepper to taste

Method:

1. In a large pan, brown the ground beef. If using very lean ground beef, you may need to add a little oil to the pan. Add garlic and onion when the meat is almost finished browning. Season with a few shakes of Worcestershire sauce, salt and pepper.

2. Add potatoes, green beans, carrot, and green pepper to the pan. Stir to combine. (Remove temporarily from heat if you haven’t already prepared the tomato sauce.)

Note: We like the carrot to be a little crunchy, but if you prefer it tender, you may want to pre-cook the carrot before adding in.

3. In a bowl, combine tomato paste with hot water, oregano, and bay leaves. Taste and correct with salt as needed (I used about 1/4 tsp. of salt) then add to the pan with meat and vegetables over medium-high heat.

4. Simmer on high for 1 to 2 minutes, allowing some of the liquid to cook away, then cover and remove from heat. Allow to sit a minute or two then taste and correct with salt and pepper if needed. Serve with white rice.

Maní con Chile y Limón

carlos_snack1

Today is Spanish Friday so this post is in Spanish. If you participated in Spanish Friday on your own blog, leave your link in comments. Scroll down for English translation!

Carlos y yo somos opuestos en muchas maneras. Yo prefiero los bocadillos dulces, pero Carlos le gusta bocadillos salados. Muchas veces Carlos hace cosas a sus bocadillos por hacerlos más sabrosos que los niños y yo encontramos un poco extraño. Por ejemplo, Carlos le gusta comer su maní con una cuchara después de poner jugo de limón y chile Tajín.

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(Me sorprendí al descubrir que en realidad sabe bien así.)

¿Cuál es tu bocadillo favorito?

[ENGLISH TRANSLATION]

Carlos and I are opposites in a lot of ways. Me, I prefer sweet snacks, but Carlos likes salty and savory snacks. A lot of times Carlos does things to his snacks to make them tastier that the boys and I find a little strange. For example, Carlos likes to eat his peanuts with a spoon after he squeezes lime juice on them and seasons them with Tajín chili seasoning.

(I was surprised to discover it’s actually good like that.)

What is your favorite snack?

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