Even with Hispanic Heritage Month coming to a close, the celebration of the accomplishments, history, and culture brought over by Spanish-speaking ancestors is still in full swing. What better way is there to celebrate than with food? Here are three flavorful recipes to whet your palate all day long.

Breakfast or Lunch

If breakfast is the most important meal of the day, huevos montuleños is critical to getting out of bed; although, this heightened huevos rancheros meal might fill you up and then send you back to bed for a nap. This dish is a savory breakfast with a sweet side. If you’re not a fan of early rising, this dish also makes a tasty lunch, so pull out those tortillas from the fridge and get to cracking — eggs.

Ingredients
2 tablespoons oil
1 tablespoon water
4 tortillas
2 ripe plantains, peeled and sliced
1 cup of black beans
4 eggs
1 cup salsa ranchera
½ cup diced ham
½ cup peas
½ cup queso fresco (or crumbled feta)

Directions
Bring the oil to a warm heat in a pan. Cook the tortillas one at a time, lightly browning one side before flipping to the other. Set aside to drain on paper towels.
Begin frying the plantains in the oil until lightly browned and set them aside to drain on paper towels.
Add water to warm pan, dropping in the black beans. Add onion salt, cumin, and paprika as desired.
Place the warmed beans on each tortilla.
Fry the eggs sunny side up and position it on top of the beans.
Spoon salsa ranchera over the eggs and top by sprinkling ham, peas, and cheese over each plate.
Serve with plantains on the side.

Evening Dinner

A light dinner doesn’t mean light flavor. This puertorriqueño mofongo recipe is brimming with heart and hints of citrus. The many layers of this dish are a treat to the tongue and stomach the entire way down. This is sure to make you shout, “Que rico!”

Ingredients
(For the Plantain Mash)
4 semi-ripe plantains, peeled and chopped
¼ cup diced spanish onion
½ cup smoked bacon, diced
1 teaspoon chopped garlic
1 teaspoon white pepper
1 tablespoon salt
¼ pound butter

(For the Roasted Pork)
3-5 pound pork shoulder (or Boston Butt)
2 limes, juiced
2 oranges, juiced
2 tablespoons salt
1 packet sazón seasoning

(Mojo de Ajo)
1 tablespoon fresh garlic
1 cup red wine vinegar
3 limes, juiced
3 oranges, juiced
1 teaspoon orange zest
1 packet sazón
1 tablespoon salt
1 cup olive oil

Directions
(For the Plantain Mash) Boil plantains in a pot of water until softened, not mushy. In a pan, sauté onion and bacon until bacon is cooked through. Drain the plantains and add to bacon-onion mixture.
(For the Roasted Pork) Roast the pork on 400°F for 45 minutes-1 hour. After the roast is browned, lower oven to 225°F and cover the pork tightly in foil. Cook for 4 more hours until pork is tender.

(For Mojo de Ajo) Combine all ingredients except oil in a blender. After about 10 minutes, begin to slowly add oil. Allow to chill in the fridge for at least 10 minutes.

Scoop the bacon plantain mash into a bowl, top with the roasted pork and drizzle the Mojo de Ajo. Feel free to top this off with a little crunch from some chicharrones.

Dessert

Guilt is a thing of the past when buñuelos is for dessert. Que es una dieta? These Mexican fritters will send you to heaven. While the original recipe calls for homemade tortillas, if your late night cravings can’t wait, store bought tortillas work fine. Just skip ahead to the frying section to save 30 minutes.

Ingredients
3 cups of flour
1 cup and 1 tablespoon sugar
1 tablespoon cinnamon, ground
2 tablespoons baking powder
½ teaspoon salt
¾ cup milk
1 egg
2 tablespoons lard (or vegetable shortening)
2 teaspoons vanilla extract
Vegetable oil to fry

Directions
Mix flour, 1 tablespoon of sugar, baking powder and salt in a medium bowl. In a separate bowl mix milk, egg, lard and vanilla until well blended. Increasingly add flour mixture, constantly stirring to create a sticky dough. Place dough on lightly floured surface and additional flour 1 tablespoon at a time as needed until dough is no longer sticky. Split into 16 equal portions and roll into balls. Placing balls into a bowl, cover with plastic wrap and allow dough to rest for 30 minutes.
Mix 1 cup of sugar and 1 tablespoon of cinnamon in a small bowl.
After dough has set, roll each ball into a 6-inch circle and begin stacking them, one on another with plastic wrap separating them. Allow them to rest for 10 minutes.
Pour oil into a large skillet at least 1 inch deep on high heat. Fry each round one at a time for about 2 minutes or until they have puffed, flip once. Transfer fritters to paper towels to drain and sprinkle with the cinnamon sugar mixture.

Ready to pop on some bachata or salsa and get going in the kitchen? Share with your friends on Facebook!

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