Cafe Gratitude Magazine - Best Cooking Channel

Cheese and Zucchini Pupusas

Cheese pupusas have been one of my favorites ever since I was a child. When cooking the pupusas, the cheese melts and mixes wonderfully with the soft tortilla dough that surrounds it and which becomes one of the traditional favorite foods in El Salvador and other Central American countries. The corn used to make the pupusas is nixtamalized, which gives it its characteristic flavor and texture. This time combine the cheese with grated zucchini to make different but equally tasty pupusas.

Ingredients:

  • one zucchini
  • 1/2 pound of grated cheese Salt
  • 3 cups tortilla dough
    Tanning

Instructions:

1. Grate the zucchini and combine it with the grated cheese and salt. Knead well and let it rest for a few minutes.

2. Using 1/2 cup portions of dough, make tortillas.

3. Place portions of the filling in the center, about 1 tablespoon.

4. Close and pat, moistening hands, if necessary, to make pupusas.

5. Cook in a hot skillet and serve with tanning.

Yummy Garlic Shrimp Tacos recipe

Shrimp tacos are one of my favorite dishes when meeting with friends. They are easy to prepare and you don’t need to spend a lot of time in the kitchen. You can use the tortillas that come toasted or the soft ones, cut them to give them the desired size, and make them a perfect snack. Prepare them for your next meeting and enjoy these culinary delights!

Ingredients:

  • 8 large wheat tortillas
  • one butter spoon
  • one small onion, chopped
  • two garlic cloves, minced
  • one tablespoon chili powder
  • two lb small shrimp, raw
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
    one teaspoon fresh parsley, chopped

Instructions:

1. Cut tortillas with a 2 1/2 in. Cookie cutter, and set aside.

2. Melt the butter in a large skillet, add the onion and garlic. Stir fry for 2 minutes over low heat.

3. Season shrimp with chili powder, salt, and pepper. Incorporate them into the sofrito, cook for 5 minutes, stirring constantly. Remove them and sprinkle the parsley on the preparation.

4. Serve over tortillas.

Family Flavors: Essential Ingredients in the Latin Kitchen

When the worst part of winter has passed but spring has not just arrived, everything becomes a little easier and is the perfect time to simplify and organize. A good starting point is in the pantry or kitchen cabinets, where things accumulate so fast that it never reaches the time to use all the things we have; Or worse, we buy new ingredients, and there they remain untouched. Cleaning and getting rid of things means you have to start with the basics. These are some of the basic and most versatile products of Latin cuisine and some tips to keep them:

Spices

Although not all Latin American recipes are spicy, the truth is that we almost always use many spices. We do not make much differentiation between sweet spices and salads, so that oregano, cumin, and bay leaf can be combined with jamaica pepper, cinnamon, or clove. For a well-made mole, we could use all the spices within our reach. Since we never know what we are going to need, what we can do is buy the spices that are not grounded so that they last longer, and grind them as we need them.

Dry wine

Most professionals say that we should not cook with a wine that we would not take. You’re probably right, but it’s always good to have a cheap cooking wine on hand, just in case. We all grew up in houses where there was always some kind of dry wine bottle, whether red, white, or gold, as they were used for many recipes that still remind us of home.

Oil

Spanish olive oil is always present in sofrito but it is also a good idea to have some vegetable oil of canola or sunflower, to fry and brown the meals. Stir achiote in oil to give a touch of color and flavor to stews or rice.

Dry beans

Whether chickpeas or pigeon peas, black or red, dry beans are the heart of Latin cuisine so we always have them in the pantry. But remember that over time they get harder and take longer to cook. It is not worth spending money on large quantities of beans if you are not going to cook them for a long time as they will take too long to soften. To last longer, store the beans in tightly sealed plastic containers, and do not forget to note the expiration date.

Dried chilies

Whether the chiles pasillas, trees, or wide, the complexity that contributes chiles to any recipe is unparalleled. Most recipes only require the use of 1 or 2 chilies at a time, so be sure to buy chilies that have a strong, even color, and do not have mold. Dried chilies can be stored in covered containers in a cool, dry place.

Never miss these ingredients in the kitchen to make the best Latino dishes!

The Health Benefits of Cheese at Your Mexican Grill

Cheese is a food item that is much delicious and it can make you feel much delightful. The Mexican grill at your locality can be visited to find the employees grating piles of cotija cheese that is much nutritious, delicious, and fresh. The employees grate the cheese for making it much delicious that anyone can feel it really a great taste. Cotija cheese is a kind of cheese that is the greatest kind among the types of cheese available.

The cotija cheese is considered as superior among other types available in the market due to various reasons. This is the kind of cheese that is salty and crumbly in nature. It is made out of much tasty cow milk. This cheese is popular due to its unique texture and tangy zip. This cheese also has the name mountain cheese because the makers of this cheese dwell over the mountains.

The color and the flavor that this cheese gets are due to the pure milk that is taken from the cows that graze the fresh grass on the mountain. This is the cheese that is strongly flavored and is much good for grating and is included in almost all the dishes of the Mexican grill.

Recipe for cooking Rice with Puerto Rican Chicken

10 Ingredients
3 1/2 Lbs of chicken, sliced
3 Cups long grain rice
3 1/2 cups of water
1/2 Of a cup of basic sofrito (1/4 of onion, green pepper, chopped and 3 cloves of crushed garlic)
1/2 Teaspoon ground cumin
2 Tablespoons of olives with capers
1 Teaspoon seasoning containing cilantro and achiote
2 Oz of tomato ketchup
2 Tablespoons of oil (to soften the chicken)
Salt And black pepper to taste

1
Preheat the chicken with salt and pepper, leave in the refrigerator until the time of cooking.

2
Heat the oil in a saucepan or pot over medium heat. Add the chicken dams and cover each side for about 5 minutes, remove them, keep them covered.

3
Add the sofrito, olives with capers, seasoning, tomato sauce, cumin, and salt like for 4 minutes on low heat.

4
Add the rice. Mix well with the sofrito, add the water, and boil.

5
When the rice is drying, lower the heat to a minimum and cover. Continue cooking for 20 to 25 minutes more, until the rice is well cooked.

6
When the rice is cooked move it and add the chicken prey. Cover and cook for another 20 minutes.

Rice with chicken is a typical dish of Latin American cuisine, with some regional variations depending on the country. It must be understood that even though they are the same ingredients it is prepared in different ways; In Puerto Rico, for example, we prepare it by combining rice and chicken in a cauldron and season it with our famous sofrito (onion, green pepper, and garlic, among other spices). This simple – but delicious – the typical dish is the favorite of all Puerto Ricans and the most prepared in the homes. It is popular for its easy processing and why there is no need to use ingredients that take us out of the budget. Although the title says Puerto Rican style, I must clarify that each family has its own version of this recipe.