Recipes to Celebrate Hispanic Heritage Month
Chicken, chorizo, olive and chickpea stew (Main Course)
Submitted by Trystan Rodriguez, SBHC Social Worker
“I am Colombian, and one of our favorite things to eat are homemade stews! It's definitely a comfort meal and has lots of flavor, perfect for a cold day!”
Ingredients
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4 tbsp olive oil
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100 g | 3 1/2 oz chorizo sausage
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8 chicken thighs skin on, bone in
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1 large onion peeled and roughly chopped
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2 garlic cloves minced
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splash sherry white wine or water to deglaze the pan
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1 tsp dried thyme
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1 tsp dried oregano
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1 tsp onion granules
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1 tsp sweet paprika
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1/2 tsp ground cumin
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1/4 chilli powder
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400 g | 14oz tinned chickpeas drained and rinsed
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400 g | 14oz tin chopped tomatoes
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water see recipe
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1 vegetable or chicken stock cube crumbled
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1-2 tbsp honey
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20 green pitted olives
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salt and freshly ground pepper
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1/4 tsp dried chilli flakes
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fresh thyme to garnish
Instructions
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1. Mix all the spices and dried herbs together in a small bowl.
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2. Peel the casing off the chorizo and cut into small cubes.
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3. Heat a large lidded casserole dish and add 2 tbsp olive oi. Throw in the chorizo and cook over medium heat until it starts releasing some of its spicy oil.
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4. Add the chicken thighs, skin side down, and cook until nicely browned on one side, about 2-3 minutes. Use tongs to flip over and cook the other side. Remove from the pan and set aside.
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5. Add a splash of sherry (or white wine or just water) to deglaze the pan and scrape any browned bits of chicken.
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6. Add the remaining olive oil and fry the onion and garlic over medium-low heat for 2 minutes.
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7. Sprinkle half the spice mix and cook for a further 2 minutes.
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8. Stir in the chickpeas and tomatoes. Fill the empty tomato tin with water and add to the pan.
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9. Add the crumbled stock cube and honey, stir everything together and bring to a simmer.
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10. Return the chicken and chorizo to the pan, cover and simmer for about 30 minutes.
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11. Stir in the olives and sprinkle remaining spice mix over the chicken. Cook, uncovered, for a further 10 minutes or until the chicken is fully cooked and liquid is reduced.
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12. Taste and season with salt and pepper.
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13. Sprinkle with the dried chilli flakes and fresh thyme and serve with steamed brown rice or couscous
Chilean Empanadas de Pino (Main Course)
Submitted by Francheska Jara, Interim Administrative Assistant
“Empanadas are eaten all around Chile; however, they are especially present at holidays and celebrations! They can be a little bit of work, but they are worth it!”
Ingredients
For the Empanada Dough:
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4 cups flour
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1 1/2 teaspoons salt
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3 tablespoons sugar
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12 tablespoons Cisco
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2 tablespoons chilled unsalted butter
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2 eggs yok
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1 cup water
For the Beef Filling:
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2 tablespoons vegetable oil
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2 tablespoons unsalted butter
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3 large onions, finely chopped
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2 cloves garlic, minced
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1 pound ground beef
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2 teaspoons cumin
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1 teaspoon chili powder
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1 tablespoon paprika
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1 cube beef bouillon
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1/4 cup hot water
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Salt, to taste
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Freshly ground black pepper, to taste
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2 tablespoons flour
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2 hard-boiled eggs, sliced
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1 egg yolk
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2 tablespoons milk
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1/2 cup raisins
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2 cup black olives
Instructions
Make the dough - its best to gather and separate all the ingredients.
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1. Sift the flour into a bowl and then stir in 1 teaspoon of the salt and all the sugar.
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2. Mix the butter and shortening (or lard) into the flour mixture with a pastry cutter, or with two knives, until well incorporated.
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3. Whisk the egg yolks with 1 cup of water.
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4. Stir in 1/2 cup of the water-egg mixture, a little bit at a time, until the dough starts to come together smoothly.
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5. Keep kneading the dough, adding more of the water-egg mixture as needed. A few tablespoons of extra water may be needed. The dough will become smooth, although somewhat soggy until it has thoroughly chilled.
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6. Cover the dough with plastic wrap and refrigerate for about 1 hour. The dough can also be kept in the fridge for up to two days. When ready to use, the dough should be soft and smooth, not elastic. When poking a hole in the dough with a finger, the indentation should remain. Reserve.
Prepare the Beef Filling
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7. Heat the vegetable oil and butter in a skillet over medium-low heat.
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8. Add the chopped onions and cook, stirring frequently, until the onions are softened and fragrant.
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9. Add the garlic and cook for 1 minute more.
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10. Add the ground beef, cumin, chili powder, paprika, beef bouillon (dissolved in the hot water), and salt and pepper to taste.
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11. Cook the beef, stirring and crumbling the meat with a spatula, until well-browned.
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12. Add the flour and continue to cook for 2 to 3 minutes.
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13. Let the filling cool completely. The filling will keep up for up to two days in the refrigerator.
Assemble the Empanadas
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14. Preheat the oven to 350°F and grab a baking sheet.
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15. Separate the empanada dough into golf-ball-size pieces and roll into smooth balls.
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16. Let the dough balls rest for 5 minutes.
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17. Roll each ball of dough on a floured surface into a 6-inch circle of about 1/4-inch in thickness.
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18. Add 1 tablespoon of the beef filling and one slice of hardboiled egg into the middle of the circle with olives and raisins.
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19. Brush the edges with water and fold the pastry in half over the filling to make a semi-circle. Seal the edges by pressing down with fingers.
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20. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with fingers to seal.
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21. Mix the egg yolk with 2 tablespoons of milk and brush the empanadas with the mixture.
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22. Bake for 25 to 30 minutes or until golden brown.
Mexican Flan (Dessert)
Submitted by Tania Recinos, Parents as Co-Educators Outreach Worker
“Flan is a Latino favorite during gatherings or parties.”
Ingredients
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1 ½ cups 300g of sugar
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4 large eggs
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2 cups 480ml milk (full fat)
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2 teaspoons 10ml vanilla extract
Instructions
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1. Preheat the oven to 300°F (150°C).
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2. Start by preparing the ramekins (you could also use one larger mold if you prefer): put six of them (3/4 cup volume) on a 13-inch baking dish. Fill the dish with hot water (use a kettle or the hottest water from the tap). The warmth is important here since it will keep the ramekin warm when the sugar syrup goes in and stop it from hardening.
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3. Cook 1 cup of the sugar over medium-low heat for about 10 minutes until it liquefies and turns a light golden-brown color. You'll need to keep a watchful eye on the sugar here, to stop it from burning.
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4. Take it off the heat and quickly pour it into the ramekins. If it starts to harden midway through, put it back on the heat and stir until it’s smooth again. Set aside while you make the rest of the flan.
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5. In a large mixing bowl, gently mix together the eggs with the remaining 1/2 cup of sugar until creamy.
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6. Add the milk and vanilla and stir until well-combined.
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7. Divide the flan mixture evenly among the six ramekins, pouring right on top of the caramel. Cover each ramekin with aluminum foil and tightly seal. Bake in the oven for 40 minutes to one hour, or until it wobbles and jiggles when you lightly shake the ramekin. If making small ramekins you will likely only need 40 minutes. If making a large mold you may need the full hour. Quickly check and jiggle when unsure.
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8. Take the ramekins out of the water-filled baking dish and set aside to cool to room temperature. Then place in the fridge covered with foil and chill for at least 6 hours (preferably overnight).
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9. To serve, take a butter knife and run it around the inside of the ramekin. Quickly (and gently!) flip the ramekin over the plate
Dominican Flan (Dessert)
Submitted by Patricia Sanchez, Clinician
“I love it’s creamy taste and it’s a dessert that is never missing on special holidays or celebrations. Many other Latin American countries have this dish in common.”
Ingredients
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¾ cup sugar
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¼ cup water
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8 ounces cream cheese softened
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5 large eggs
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1 14 ounce can sweetened condensed milk
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1 12 ounce can evaporated milk
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2 teaspoons vanilla extract
Instructions (Use Instant Pot)
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1. Add the sugar and water to a medium heavy bottomed saucepan. Cook the sugar mixture over medium heat until golden, brushing the sides of the pan with water to dissolve sugar crystals if needed. Watch carefully so the sugar does not burn.
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2. Immediately pour the sugar mixture into a deep-dish pie pan or 2 quart round baking dish, tilting to coat the bottom of the dish with the sugar. Let stand for 10 minutes.
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3. In a kitchen blender mixer, Add the eggs, the sweetened condensed milk, evaporated milk, and vanilla, and mix until smooth.
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4. Place the mix content into a medium baking dish. Place medium baking dish inside a larger pan with boiling water until the water comes up one inch on the sides of the baking dish. Boil until 60 minute or 1 hr 30 minutes, until the center of the flan is set and only jiggles slightly when shaken gently.
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5. Cool on a wire rack for one hour, then cover the baking dish with aluminum foil and refrigerate overnight. To serve, run a knife gently around the sides of the baking dish, then invert the flan onto a rimmed serving dish.
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