Cocina Corner

Skipped the Tuna is a very easy dish to prepare

Ingredients

• 2 cans of tuna
• 1 large red onion
• 2 small tomatoes
• 1 green pepper
• parsley
• Lemon
• 2 lb. diced potatoes
• salt pepper to taste

Preparation

are fried diced potatoes.
In a pan fry the onion, tomato, pepper and cut into cuadritos.se perjil salt pepper tuna was added and mixed fries and add the lemon juice. Served with white rice and sprinkle with chopped parsley is.

Servings: 6

Preparation time:  10 min

Cooking time:  20 min

Ready in:  30 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Do not like mussels can substitute with shrimp or white fish. If you manage to get the Peruvian yellow pepper add it. Join this recipe with baked tomatoes stuffed with egg and fresh tomato preserves salty cheese.

Ingredients

• 3 pounds mussels, brushed and no beard
• 1 cup fresh corn kernels or frozen
• 2 large tomatoes (about one pound.), Cored and cut into small dice (3 cups approx.)
• 1 small red onion, cut into small dice (1/2 cup approx.)
• ½ yellow pepper, cored, seeded and cut into small dice (1/2 cup approx.)
• ¼ cup chopped fresh cilantro
• 2 large cloves garlic, minced
• ½ serrano chile, finely chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Kosher or sea salt and ground pepper

Preparation

Place the mussels, corn and ½ cup water in a saucepan or deep and wide in a large pot. Cover and boil. Cook until the mussels open, 3 to 5 minutes. Meanwhile, combine tomatoes, red onion, yellow pepper, cilantro, garlic, chile, olive oil and lemon juice in a bowl. Season with salt and pepper to taste. Remove mussels and ears and pour into a large bowl with a wire skimmer or conventional. Stir the tomato mixture to the broth. Heat over low heat, stirring until vegetables are hot. Serve over the mussels and stir gently to mix. Serve warm or at room temperature.

Servings: 8

Cooking time:  10 min

Ready in:  10 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Quick and easy dish

Ingredients

• 1 Kilo of medium potatoes
• 2 medium onions diced little ones
• 2 tablespoons crushed red pepper or yellow mirasol
• 1/4 kilo of cottage cheese (can substitute with fresh cheese)
• 4 loaves of bread soaked in milk
• salt, pepper to taste
• to decorate:
• chopped parsley
• boiled egg

Preparation

• the onion is fried as this transparent add the yellow pepper and stick. 
• Lower the heat and then add the soaked bread and shredded by hand, when cooked, add the cottage cheese or shredded cheese. be Serve with white rice on the cooked potato slices and sprinkle the perjil and place the egg on top.

Servings: 8

Preparation time:  10 min

Cooking time:  20 min

Ready in:  30 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Not specified

It is considered one of the best foods for your health. The quinoa is also known as the "mother grain" because of its excellent nutritional properties superior to those of rice so it can be an excellent substitute. Join her with Salmon "Papillote" with orange and fennel mixed vegetables and mixed berries with orange cream.

Ingredients

• 1 ½ cups quinoa
• 2 ½ cups water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¾ teaspoon chili paste Peruvian Yellow
• 2 tablespoons marinade full
• 3 tablespoons chopped Italian parsley large
• 1 green pepper, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• Salt to taste

Preparation

• Rinse quinoa well and strain the mixture into a colander. 
• In a medium saucepan, add the quinoa and water and cook for 20 minutes, like you're cooking pasta. Strain the mixture. 

• In a large skillet aside, put oil and butter. Add onion, garlic and green pepper and cook until onion is translucent, about 5 to 7 minutes. Add Aji Amarillo paste the full marinade, parsley (saving a little for garnish) and salt to taste. Add the quinoa mixing completely drained. Serve hot sprinkled with remaining parsley.

Servings: 4

Cooking time:  20 min

Ready in:  20 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Vegetables

Looking encourage you to try something different, easy, cheap and tasty while raising awareness of the dishes typical of my country "Peru"

Ingredients

• 800 gr. Steak (beef)
• 1kg Potatoes
• 1 red pepper
• 1 large onion
• 1 large tomato
• 1 bunch of cilantro
• 2 cloves of garlic.
• Aji Panca ground (look at Hispanic food stores)
• 1 pickled pickle whole or ground.
• Oil, salt, pepper, paprika powder (paprika) is optional and cumin to taste
• 1 pinch of ginger if desired.

Note:

• You can change the beef to pork and can also increase or dismunir the amount of ingredients but all the same tiempo.Si you can delete the paprika and cumin.

• While the chili pepper and are based marinade to give it that rich flavor to this dish if you can not get do not worry it does not take his delight to your recipe, plus the idea that it's easy marinade is true preparar.Por a spicy chile pepper or be careful but this used to!

Preparation

• First to enroll all the ingredients; 
• Cut the meat into medium cubes. 
• Chop style pen or along the onion, peppers and tomatoes. 
• Chop the cilantro. 
• Crush or chop the garlic into small little pieces. 
• Peel the potatoes and chop them along for frying. 
• Have on hand all the ingredients. 
• Then in a medium skillet heat oil and start frying necessary potatoes at the same time place the meat seasoned with salt, garlic pepper and cumin in another skillet or saucepan place the meat and add a small portion of water cover and bring to a boil a few minutes just to ensure cooking and get juice to taste, then remove the juice and save.
• Sauté the meat to taste with pepper marinade and ground stover in the same pot or pan, add onion, pepper, tomato, paprika and saute for a few minutes to taste simmer recommend not cook much vegetables to preserve nutrients and this preparation sabor.Agrege chips, cilantro and ginger if desired, finally Add the gravy to keep, pruela salt, stir and cover the pan for 3 minutos.Apague fire and ready to serve. Serve alone or served with white rice.

Servings: 5

Preparation time:  20 min

Cooking time:  15 min

Ready in:  35 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Red Meat

A good finishing touch to any dinner

Ingredients

• 2 cans of evaporated milk
• 1 cup water
• 1 1/2 cups white sugar
• 8 eggs
• 1 teaspoon vanilla
• 1 cup sugar for the preparation of caramel

Preparation

Place in a bowl or bowl, evaporated milk, water, vanilla and sugar, mix well until sugar is completely dissolved, add eggs slightly premixed, no shakes, incorporate all ingredients. Pour this dressing over caramelized pan and bake, in a water bath for 45 minutes to 1 hour. 175 ° C oven (preheated). Prepare a caramel by putting sugar in a pan until they begin to brown, pour over the mold, do you turn to coat.

Tips: maria bath would be good to use warm water to cover only q the crown mold half

Servings: 10

Preparation time:  10 min

Cooking time:  45 min

Ready in:  55 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Dairy

to accompany botanitas in an informal meeting

Ingredients

• Green peppers 10
• 1/2 cup water
• 1 teaspoon sugar
• 4 tablespoons oil
• salt to taste

Preparation

Rinse peppers, remove veins and seeds and cut into pieces. Blanch in boiling water with sugar for 5 minutes. Strain. Heat oil in a pan and fry the peppers for 5 minutes. Season. Place the pepper with the oil in a blender until a smooth puree. Season. If you want you can add 1/4 jar of evaporated milk and cheese to turn down the hot yuquitas Serve with a fried balls cause, cocktail cooked potato, corn or corn, etc..

Servings: 1

Preparation time:  3 min

Cooking time:  5 min

Ready in:  8 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Vegetables

Very easy and can be as small snacks

Ingredients

• 7 buds
• 2 tablespoons butter or margarine, melted
• 1 tablespoon brandy or pisco
• 1 tablespoon white vinegar
• 1 teaspoon baking powder
• 1 cup all purpose flour
• Caramel, dulce de leche, caramel, etc..
• Icing sugar
• Optional:
• Pineapple Jam

Preparation

Preparation: Place in a bowl or bowl, the flour and baking powder, make a hole in the center and add the yolks, melted butter, warm, pisco and vinegar. Add all ingredients gently with hands until form a mass, and it appears from the hands. Let stand covered mass, and then put a little flour on dough and stretch it work with the help of a roll, cut 4 thin cir *** s and large 20 to 22 cms. in diameter. cir *** s Place on a plate and bring to a preheated 180 ° to 200 ° C for 10 to 15 minutes until they are puffed. Remove from oven, let cool and fill with caramel and sprinkle powdered sugar or powdered sugar if desired you can toggle the layers with pineapple jam.

Servings: 4

Preparation time:  10 min

Cooking time:  15 min

Ready in:  25 min

Country:  Peru

Season / Occasion: All year

Main ingredients:  Flour

Another very popular delicacy in Peru

Ingredients:

• 1/2 k bofe beef (lung)
• 1 Kilo potato, peeled and cut into squares
• 1 onion, diced
• 2 sprigs of mint
• 2 tablespoons crushed red pepper sauce
• Mirasol pepper 1 tablespoon ground
• 2 tablespoons minced garlic
• 1/2 cup oil
• 3 cups beef broth
• Salt
• Pepper
• Cumin

TO SERVE:

• Chopped parsley
• Mote cooked
• White Rice

Preparation

Preparation: Cook the lights into a pot with water and a sprig of mint. When ready, drain and chop into cubes. In another separate pot, heat oil and fry the onion, along with garlic, pepper sunflower, the red pepper sauce, salt, pepper and cumin. Bofe Incorporate the chopped mint and fry for a few minutes. Add the broth along with the potatoes, cover and let simmer until the potatoes cook. The stew should be juicy, served with white rice, cooked mote and sprinkle chopped parsley.

Servings: 6

Preparation time:  15 min

Cooking time:  10 min

Ready in:  25 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Not specified

A dish of Italian Peruvian fusion

Ingredients

- 1/2 kilo of tripe cooked and cut into thin strips
- 1/2 kilo of potatoes fried in strips
- 1/2 cup cooked peas
- 2 carrots cut into thin strips
- 2 celery sticks cut into thin strips
- 50 g. of grated Parmesan cheese
- A quarter cup of oil
- A finely chopped onion
- A large tomato, peeled and chopped
- Two tablespoons of tomato paste
- Mushrooms, bay leaf and salt

Preparation

- First fry the onion, tomatoes and tomato paste.
- when cooked add 1/2 cup water tasting salt
, add the tripe and boil until soft q check that this does not dry completely, add the carrot, celery, and bay leaf fungus arverjitas, simmer until the vegetables cooked q.
- wait for it to dry a little and add the chips and put out the fire. Serve with white rice and sprinkle with grated Parmesan cheese

Servings: 6

Preparation time:  15 min

Cooking time:  20 min

Ready in:  35 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Not specified

Flag Peruvian drink whose base is the Pisco is a brandy made ​​from grapes breaks Ica Valley between the rivers Ica and Pisco.

Ingredients

• 3 parts Pisco (brandy)
• 2 measures syrup
• 1 part lemon juice
• 1 egg white
• crushed ice
• A few drops of Angostura bitters or ground cinnamon

Preparation


Shake in a shaker or blender. When serving add 1 or 2 drops of Angostura bitters by the glass. But you can put Angostura bitters ground cinnamon

Servings: 8

Preparation time:  5 min

Ready in:  5 min


Country:  Peru

Season / Occasion: All year


Main ingredient:  Not specified

Delicious dish for Easter, In a variation of Arequipeño Limeña...

Ingredients

• 1 Lb. cleaner shrimp (tails)
• 1 LB. of shrimps
• 1/2 cup oil
• 1 cup chopped red onion
• 2 cloves garlic, minced
• 2 liters is water or fish stock
• 1/2 cup rice
• 1/2 kilo of white potato peeled and cut in half
• 1 sliced ​​corn (corn)
• 1 cup green beans
• 1/2 cup green arverjitas
• 1/2 cup diced carrot
• 3 C of ground red pepper (aji Panca)
• 1 cup pumpkin into cubes of 2 cm (squash)
• 6 eggs
• Evaporated milk 1 Jar
• 1/2 LB of fresh cheese into cubes
• Salt and pepper to taste
• Oregano to taste
• A Sprig of Huacatay (and hopefully can get)

Preparation

• Prepare a dressing with onion, red pepper, garlic and pepper. 
• Pass the hot water shrimps until a boil, drain them and use that water for prepararcion. 
• Add seasoning the broth or water shrimp , potatoes, corn, beans, peas, carrots and salt zapallo.probar 
• Bring to a boil add the rice. when cooked rice, add the shrimp tails, diced cheese, the branch of marigold and eggs without integers are trying to beat. when the shrimp are pink taken off the heat and add milk, rubbing his hands oregano and serve hot. Place an egg, a potato, a slice of corn and whole shrimp per plate

Servings: 6

Preparation time:  15 min

Cooking time:  25 min

Ready in:  40 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Fish and Seafood

It is a foot frioo made basic ingredients you can have in your home effortlessly! Serious Fun!

Ingredients

• Betty Crocker Cookie Mold (vanilla)
• Melted chocolate (a little)
• 6 cherrys
• 1 banana
• Toping Whip (half)
• Whip cream
• Sugar (a little)
• Cow's milk (1 cup)
• 1 teaspoon vanilla white

Preparation

Mix all ingredients and beat until it has consistency. Then made in the mold wafer. It is decorated with more bananas, cherry and whip cream to taste. He goes to the freezer until ready to serve and this quite hard to cut into pieces.

Servings: 6

Preparation time:  15 min

Cooking time:  1 hr 20 min

Ready in:  1 hr 35 min

Country:  Puerto Rico

Season / Occasion: All year


Main ingredient:  Fruit

Delicious pickled anchovies Betis

Ingredients

• 4 anchovies
• 0,125 liters of sherry vinegar Betis
• 1 dl of olive oil 0.4 ° Betis
• Garlic
• Parsley
• Salt

Preparation


Clean the anchovies by removing the head, guts and the backbone and open them in book form. Season and enter for 30 minutes in the mixture a pint of water and other means of vinegar. After the time, drain well and let them stand in the oil. Serve with chopped garlic and parsley sprinkled on top.

Servings: 1

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Fish and Seafood

Creamy rice with mussels and clams sailor

Ingredients

• Pump 180 g rice
• 1 small onion
• 2 cloves garlic, minced
• 1 green pepper
• 200 g of mussels (open, blanched in salted water)
• 100 g of clams
• 1 dl of white wine
• 0.75 l of fish broth
• 2 dl Betis Olive oil
• 1 dl extra virgin olive oil Betis
• Chopped parsley
• Salt
• Pepper

Preparation

Put olive oil in a pan fire. When hot add the onion, garlic and green pepper, all finely chopped. Let fry on low heat, stirring occasionally. Then add the rice and continue stirring for a couple of minutes. Add wine and cook until it evaporates completely. Add beef and chopped mussels and go slowly pouring the broth. The rice should always be covered by a little broth. At 25 minutes of cooking incorporates clams steamed open previously, with its stock to the rice. Add the oil too slowly and stir with a wooden spoon. To finish, put a pinch of salt and pepper and sprinkle with a pinch of chopped parsley


Servings: 4

Country:  Puerto Rico


Season / Occasion: All year

Main ingredient:  Beans and rice

Ami Bnoo I love cooking and this is my favorite dish I hope you can do like cnd ..

Ingredients

• 1/2 onion tza
• 1/2 green pepper tza
• 1/2 lettuce
• 1 lta of jamonilla
• 5 bacon pdzo
• 4 egg
• 1 small bag or shrimp
• 1/3 of white rice
• soy sauce
• 2 garlic cht

Preparation

Prepare white rice first. In a skillet made 4 eggs scrambled horn is made sofries bacon and then you have these ingredients made sofries shrimp with garlic 2 tablespoons and then spades in small pieces or jamonilla like onions, peppers and lettuce. In a pot ingredients mescla pole to grab a soft lettuce, and peppers cabolla haigas mesclado after all ingredient made white rice mix these ingredients and after 2 mint soy sauce made it and put it Afuego slow and ready now to serve with any seafood or meat.

Servings: 4

Preparation time:  40 min

Cooking time:  30 min

Ready in:  1 hr 10 min

Country:  Puerto Rico

Season / Occasion: All year

Main ingredient:  Vegetables

A cocktail to enjoy as large.

Ingredients

• 2 ½ cans (12 oz) evaporated milk
• 1 ½ cans (14 oz) sweetened condensed milk
• 2 cans (15 oz) coconut cream
• 1 can (13.5 oz) coconut milk
• 3 eggs
• ½ bottle of white rum (¾ of a liter, better if of Puerto Rico)
• Cinnamon to taste (at least 2 TBSP) cinnamon sticks
• Grated coconut for garnish
• Send ingredients to my mobile

Preparation

1. Mix the eggs while adding the milk and continue beating until you get a homogeneous mixture (I like to use blender or electric mixer, I prefer to use a whisk).

2. Add the rum and cinnamon powder.

3. Transfer the mixture to glass bottles and store in the refrigerator.

4. Just before serving (without ice chilled), decorate each glass with grated coconut and clove cinnamon. Serves 8 in small vessels.

Country:  Puerto Rico

Season / Occasion: All year

Main Ingredient:  Eggs

Nutsedge is a typical Caribbean punch and geographical reasons unlike other Mexican strikeouts taken cold.

This recipe makes five servings.

Ingredients

• 1 cup water
• 12 cloves
• 2 cinnamon sticks
• 1 piece fresh ginger 1 inch, peeled
• 1 can cream of coconut
• 1 can evaporated milk
• 1 cup of rum Captain Morgan
• 1 cinnamon powder (optional)

Preparation

• Boil the cloves, cinnamon and ginger in the water over medium heat 3 to 5 minutes. 
• Let cool for 15 minutes covered. 
• Strain the water and add the coconut cream, evaporated milk, rum. 
• Blend for 30 seconds or until well incorporated. 
• Refrigerate in a glass jar or bottle for 2 hours or until chilled. 
• Serve in cocktail glasses or martini glasses. 
• if desired Sprinkle with cinnamon.

Servings: 5

Preparation time:  2 hr

Cooking time:  5 hr

Ready in:  7 hr

Country:  Puerto Rico

Season / Occasion: Winter

Main ingredient:  Not specified

The post is a meat dish of the Caribbean coast of Colombia.

Ingredients

• 2 tbsp. olive oil
• 4 lbs. picanha or triangular tip (tri tip)
• 10 cloves garlic
• 1 Tbsp. salt
• 2 medium red onions, sliced
• 4 tomatoes, sliced
• 1/3 cup soy sauce
• salt and pepper to gust

Preparation

Preheat oven to 375 ° F. Put the peeled garlic on cutting board, add the salt and the tip of a knife crushed garlic and salt to a paste, spread the paste on the meat on both sides. Let marinate 5 minutes. Heat oil in large skillet over medium high heat. Add the meat and cooking it fat side down 2-3 minutes per side to seal. Put the pan in the oven and cook for 45 to 50 minutes or until the internal meat temperature dial 140 F. Remove meat from skillet and let stand 10 minutes. Remove the fat from the pan leaving a tablespoon. Return the pan with the remaining tablespoon of oil to heat and add the onions and tomatoes, sauté over medium heat 8 to 10 minutes to soften. Transfer the vegetables to a blender and blend for 10 seconds or until a thick sauce consistency. Add soy sauce and season with salt and pepper if necessary. Cut the meat into slices against the grain and serve with the sauce.

Servings: 8

Country:  Colombia

Season / Occasion: Father's Day

Main ingredient:  Red Meat

A widely used grain in the Caribbean and Central American cuisine. With high levels of protein and diuretic qualities.

Ingredients

• 2 tbsp. olive oil
• 1 green pepper, finely chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup cilantro, chopped
• 1/4 cup sweet red pepper, chopped
• 1 cup pumpkin (butternut squash), peeled and diced 1/2 inch
• 1 roma tomato, chopped
• 1/2 tsp. delicious marinade (recipe follows)
• 2 cups frozen peas
• 3/4 cup chicken broth
• 1/2 cup cooking liquid from peas
• 1/2 tsp. salt
• pepper to taste

Preparation

Boil a large pot of salted water. Add the peas along with the pumpkin and cook 15 minutes over medium heat until cooked al dente. Drain the peas, reserving 1/2 cup liquid. In a medium skillet heat oil over medium high heat. Add onion and green pepper and saute 2-3 minutes. Add the garlic, cilantro, tomato, pickle delicious, sweet pepper and cook 3 minutes more. Add the peas and squash. Stir in the broth along with the reserved cooking liquid. Season with salt, pepper and simmer 8 minutes. Serve hot over white rice.


Servings: 8

Country:  Colombia

Season / Occasion: Father's Day

Main ingredient:  Beans and rice

A typical Mexican dish to eat at any time of day.

Ingredients

• Chicken breast, 20 tomatillos, 1 cup cilantro, ½ onion, 3 cloves garlic, serrano or jalapeno peppers 8, 1cda. chicken broth, pepper, salt, 1cda. cumin and a package of tortillas.

Preparation

For the sauce: Put the washed and peeled tomatillos 20 to boil with ½ onion, three cloves of garlic and chilies 8 elected. Boiled and put in a blender and add a handful of cilantro, and 1 tablespoon cumin, 1 chicken broth and a touch of salt and pepper. Crumble previously boiled chicken. Cut tortillas into triangle and fry in oil . I get fried tortillas in a skillet with oil, add the sauce, boiled chicken and some cheese for grilling. I served in the dish you add more cheese and cream.

Servings: 4

Preparation time:  35 min

Cooking time:  15 min

Ready in:  50 min

Country:  Mexico

Season / Occasion: All year

Main Ingredient:  Poultry

Why wait to eat ravioli at a restaurant if we can prepare at home? We show a simple and delicious recipe to share with family.

Ingredients

• 2 packages (9 ounces each) of ravioli stuffed with cheese, chilled
• 1 package (8 oz) sliced ​​fresh mushrooms (3 cups)
• 1 large onion, coarsely chopped (1 cup)
• 1 jar (24 to 28 oz) tomato sauce for pasta
• ½ cup half and half cream or cream substitute
• ¼ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley

Preparation

1. Cook and drain ravioli according to directions on the package. Keep them warm.

2. Apply cooking spray to the pan where cociste ravioli, and preheat over medium heat. Saute mushrooms in it and the onion for 5 minutes, stirring frequently until onion is acitrone.

3. Pour into the pot the pasta sauce and half milk and half cream, and mix well. Heat to a boil, reduce heat to "low". While stirring, add to the mix the ravioli, cheese and parsley.


Servings: 6

Preparation time:  10 min

Cooking time:  10 min

Ready in:  20 min

Country:  International

Season / Occasion: All year

Main ingredients:  Flour

Converts an impressive frozen ravioli flavorful stew Italian and Swiss-style cheese much. Hands on ...

Ingredients

• 1 bag (25 oz) Italian-style ravioli stuffed with sausage or meat, frozen, thawed
• 1 jar (4.5 oz) Green Giant ® sliced ​​mushrooms, drained
• 1 medium zucchini, cut into slices 1/8 inch (about 1 cup)
• 1/2 cup sliced ​​pepperoni (2 1/2 oz)
• 1 jar (26 oz) tomato pasta sauce (tomato) and roasted garlic paste (roasted garlic paste and tomato sauce)
• 1 cup Swiss-style cheese, grated (4 oz)
• 1/8 teaspoon Italian seasoning, optional

Preparation

1. Preheat oven to 350 ° F. In a large bowl, mix all ingredients except cheese and Italian seasoning. Place the mixture on a plate glass square baking dish, 8-inch (2 quarts). Sprinkle with cheese and Italian seasoning

2. Bake 40 to 50 minutes or until hot and bubbly.

Servings: 6

Preparation time:  10 min

Cooking time:  50 min

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Not specified

Join them with Roasted Tomato Soup, Shredded Chicken to the Delia and Tanning Fennel and Col.

Ingredients

For the Mass

• 2 cups masa harina
• ½ tsp. salt
• 1 ½ cup water
• Shredded Chicken to the Delia (separate recipe)

Preparation

• In a large bowl, mix the flour with the salt and water. 
• Knead by hand, mix all ingredients thoroughly. If dough is too hard or grainy, add a little warm water gradually to make a soft dough but firm . Take a little dough in hand and a ball fórmala. With your finger, poke a hole in the middle of the ball. Put about a tablespoon of shredded chicken and close the dough over the chicken. Place the ball between 2 pieces of wax paper and press it with your hands (be careful that the filling does not come out) to make the shape of a circle of ½ inch thick and about 3 to 4 inches in diameter. Heat a skillet over medium-high heat, pour the oil and cook pupusas two minutes on each side until golden brown. If you prefer, you can fry at 350 degrees F in vegetable oil or corn. To serve, place some tanning on the pupusa and serve with more chicken aside.

Servings: 8

Preparation time:  25 min

Ready in:  25 min

Country:  El Salvador

Season / Occasion: Winter

Main ingredients:  Flour

There's nothing more comforting than a delicious stew to calm the cold. Enjoy this simple recipe and rendidora, and ideal for those who want to eat tasty and meatless.

Ingredients

• 3 tablespoons olive or vegetable oil
• 2 cups eggplant, diced
• 1 can (14 1/2 oz) tomatoes (tomatoes) Italian style stewed, undrained
• 1 1/2 teaspoons fresh basil leaves or 1/2 teaspoon dried basil leaves, chopped
• 1 cup water
• 1 medium zucchini, cut lengthwise in half and then cut crosswise into ½ inch slices (2 cups)
• 1 package (9 oz) of cheese ravioli, refrigerated
• 1 cup Parmesan cheese, freshly grated

Preparation

1. Heat oil in a 12-inch skillet, over medium high heat. Fry eggplant in oil for 5 minutes, stirring occasionally. Add tomatoes (tomatoes) and basil. Heat to boiling, lower the flame. Cover and simmer about 15 minutes, stirring once or twice, until eggplant is tender.

2. Add water, zucchini and ravioli. Heat to boiling, lower the flame. Cover and simmer 10 minutes, stirring once or twice, until ravioli are tender.

3. Sprinkle with cheese. Cover and heat about 5 minutes or until cheese is melted. Substitution: You can use any flavor of refrigerated ravioli. Try the ravioli stuffed with mushrooms or chicken for a change.

Tip: If you cut the eggplant in advance, grease it with a little lemon juice or submerge it in a quarter of cold water mixed with 3 tablespoons of lemon juice to prevent discolor the pulp

Servings: 4

Preparation time:  5 min

Cooking time:  35 min

Ready in:  40 min

Country:  International

Season / Occasion: Winter

Main ingredient:  Vegetables