Displayed below is our students whom have submitted their own family recipe or video of them making some Hispanic dishes.
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Above is Genesis Marroquin making pupusas!
PUPUSA RECIPE
Prep Time:15 minutes Cook Time:30 minutes Assembly:30 minutes Total Time:1 hour 15 minutes Serving Size:14
CURTIDO: (the topping) ▢1/2 head of cabbage, (2 cups of shredded cabbage)▢1 medium carrot, grated
▢1 tablespoon dried Mexican oregano, (if you can't find Mexican oregano, use Italian!)▢1 cup hot water ▢1 cup apple cider vinegar ▢1 teaspoon kosher salt▢1 teaspoon granulated sugar
PUPUSA DOUGH: ▢3 cups (11.8 ounces/334g) masa harina , (such as maseca) ▢2 teaspoons kosher salt ▢2 3/4 cup cold water, (from the faucet is fine)
FILLING: ▢2 cups (7.5 ounces) shredded mozzarella, (or Oaxacan cheese or any other melty cheese)
▢1/2 cup pickled jalapeño peppers, diced ▢1/2 cup diced roasted butternut squash
FOR HANDS: ▢1 cup water ▢2 tablespoons olive oil or neutral oil
TO ASSEMBE THE PUPUSAS: 1. Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands. 2. Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven.3. Working one at a time, flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.4. Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.
TO SERVE THE PUPUSAS: Serve the pupusas with the curtido, wedges of lime and salsa
PUPUSA RECIPE
Prep Time:15 minutes Cook Time:30 minutes Assembly:30 minutes Total Time:1 hour 15 minutes Serving Size:14
CURTIDO: (the topping) ▢1/2 head of cabbage, (2 cups of shredded cabbage)▢1 medium carrot, grated
▢1 tablespoon dried Mexican oregano, (if you can't find Mexican oregano, use Italian!)▢1 cup hot water ▢1 cup apple cider vinegar ▢1 teaspoon kosher salt▢1 teaspoon granulated sugar
PUPUSA DOUGH: ▢3 cups (11.8 ounces/334g) masa harina , (such as maseca) ▢2 teaspoons kosher salt ▢2 3/4 cup cold water, (from the faucet is fine)
FILLING: ▢2 cups (7.5 ounces) shredded mozzarella, (or Oaxacan cheese or any other melty cheese)
▢1/2 cup pickled jalapeño peppers, diced ▢1/2 cup diced roasted butternut squash
FOR HANDS: ▢1 cup water ▢2 tablespoons olive oil or neutral oil
TO ASSEMBE THE PUPUSAS: 1. Add the water to a measuring cup and pour in the oil (you can eyeball this). Lightly dip your hands in the water/oil mixture, making sure your palm are evenly coated. This will make it so the masa doesn’t stick to your hands. 2. Preheat your oven to 200 degrees F. I like to place the pupusas in the oven while I make the rest of the pupusas so they can stay warm and melty. I placed a cooling rack atop a baking sheet and placed it in the oven.3. Working one at a time, flatten the balls gently until they're about 1/2-inch thick discs. Place a tablespoon or two of mozzarella cheese, a small bit of diced jalapeño and squash into the center and wrap the dough around the filling creating a half moon shape. Pinch the edges to seal it completely. And then pat the dough gently, flattening it and alternating hands until it reaches about 1/4-inch thick and about 4-inches in diameter. Feel free to re-grease your hands as needed. Repeat with the remaining balls of dough.4. Meanwhile, preheat a cast iron skillet over medium heat. Add a teaspoon of neutral oil and brush the surface with a silicon brush. Add the pupusas to the pan, fitting two to three at time. Don’t be shy to break out another cast iron skillet (if you own it). Cook each pupusa for 4 to 6 minutes per side and then transfer to the baking sheet in the oven. Repeat this process until you’ve worked your way through all of the pupusas.
TO SERVE THE PUPUSAS: Serve the pupusas with the curtido, wedges of lime and salsa
A Recipe from Ms. Steven's Student:
We are Puerto Rican, Cuban and Jamaican. In all three cultures RICE is a big thing. Here is the recipe for Arroz con Gandules, which our Puerto Rican and Cuban side eat almost daily. https://www.delishdlites.com/recipe-index/holiday-recipes/arroz-con-gandules-puerto-rican-rice-with-pigeon-peas-recipe/?jwsource=cl |
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Here is a simple Peruvian Cerviche Recipe:
- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
- 8 -10 garlic cloves, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons fresh cilantro, chopped
- 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
- 8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion, thinly sliced and rinsed
- DIRECTIONS
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.