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Caribbean BBQ Sauce
Caribbean

Caribbean BBQ Sauce

3.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
  2. 2 Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.

By SMTUNE

West Indies Guava Barbecue Sauce
Caribbean

West Indies Guava Barbecue Sauce

3.8

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large saucepan over low heat, stir together the guava, tomato sauce, tomato paste, water, and brown sugar until well blended. Stir in liquid smoke, fresh lemon juice, Worcestershire sauce, habanero sauce, and molasses. Season with garlic powder, onion powder, salt, and black pepper. Cover, and cook 30 minutes, stirring occasionally, until thickened.

By Sue Lau

Carne Guisada
Dinner Caribbean

Carne Guisada

4.6

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Combine tomato sauce, sofrito sauce, adobo seasoning, Sazón seasoning, oregano, and salt in a large pot; simmer over medium low heat for 5 minutes.
  2. 2 Add beef to the pot; cook until evenly browned. Stir in just enough water to cover beef; cover pot and simmer for about 1 hour. Add potatoes; cook until potatoes are tender, about 30 minutes more.

By FIVEBRIGS

Habichuelas Guisadas
Dinner Caribbean

Habichuelas Guisadas

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Sweet Plantain Pie
Caribbean

Sweet Plantain Pie

4.7

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Butter a baking dish.
  2. 2 Heat the canola oil in a large skillet over medium-high heat. Cook the ground pork and cooked ham in the hot oil until the pork is completely cooked and no longer pink, 7 to 10 minutes. Remove from the skillet and set aside, reserving 2 tablespoons of the drippings in the skillet.
  3. 3 Reduce the heat to medium-low. Place the skillet over the heat and add the sofrito; cook and stir the sofrito for 5 minutes. Add the olives, capers, salt, garlic powder, oregano, and tomato sauce to the sofrito; cook and stir another 5 minutes. Return the ground pork and ham to the skillet and stir; simmer for 15 minutes, stirring a few times while it cooks.
  4. 4 Bring a pot of lightly salted water to a boil. Rinse the plantains and cut off their tips, leaving the skin on; cut each plantain into 2 to 3 segments each about 3 inches long. Cook the plantains in the boiling water until tender, about 15 minutes; drain and peel. Put the peeled plantains in a mixing bowl and mash with a potato masher. Add the softened butter and sugar; mix.
  5. 5 Spread about half of the plantain mixture into the bottom of the prepared baking dish. Layer the meat mixture over the plantains. Top with the remaining plantain mixture.
  6. 6 Bake in the preheated oven for 15 minutes. Brush the top with the melted butter and continue baking until the top is browned, about 10 minutes more. Remove from oven and allow to rest 10 to 15 minutes before slicing to serve.

By nancyzalani

Vegan Mofongo (Fried Mashed Plantains)
Dinner Caribbean

Vegan Mofongo (Fried Mashed Plantains)

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
  2. 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
  3. 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

By Healthy Delights by Libelula

Gourmet Pastelillos (Meat Pies)
Dinner Caribbean

Gourmet Pastelillos (Meat Pies)

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
  2. 2 Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half-moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
  3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.

By Joanna

Corn and Rice
Dinner Caribbean

Corn and Rice

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
  2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
  3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Pastelon (Puerto Rican Layered Casserole)
Dinner Caribbean

Pastelon (Puerto Rican Layered Casserole)

4.7

Prep
25 min
Cook
56 min
Total
81 min

Instructions

  1. 1 Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
  2. 2 Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
  3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square baking pan with cooking spray.
  4. 4 Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
  5. 5 Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
  6. 6 Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
  7. 7 Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

By Jenna M

Pastelon de Platano Maduro (Dominican-Style Yellow Plantain Pie)
Dinner Caribbean

Pastelon de Platano Maduro (Dominican-Style Yellow Plantain Pie)

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray.
  2. 2 Place plantains and salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. Drain.
  3. 3 Mash plantains, milk, and butter together in the pot until smooth.
  4. 4 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
  5. 5 Spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. Pour meat mixture over the plantains and top with Cheddar cheese. Spread remaining mashed plantains over the cheese.
  6. 6 Bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

By Mirelly

Puerto Rican Canned Corned Beef Stew
Dinner Caribbean

Puerto Rican Canned Corned Beef Stew

4.8

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
  3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
  4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
  5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Quick Vegetarian Picadillo Empanadas
Dinner Caribbean

Quick Vegetarian Picadillo Empanadas

4.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
  2. 2 Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
  3. 3 Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
  4. 4 Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
  5. 5 Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
  6. 6 Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

By fabeveryday

Instant Pot® Puerto Rican Arroz con Pollo
Dinner Caribbean

Instant Pot® Puerto Rican Arroz con Pollo

3.5

Prep
10 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
  2. 2 Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
  3. 3 Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
  4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

By fabeveryday

Puerto Rican Mondongo
Dinner Caribbean

Puerto Rican Mondongo

4.7

Prep
40 min
Cook
160 min
Total
210 min

Instructions

  1. 1 Combine tripe and lemon juice in a large bowl. Let sit, about 10 minutes.
  2. 2 Transfer tripe and lemon juice to a large pot. Cover with 2 inches of water. Bring to a boil; reduce heat to low and cook, stirring occasionally, until slightly softened, about 10 minutes. Drain and rinse tripe.
  3. 3 Return tripe to the pot. Cover with 2 quarts beef broth, adding water as needed. Bring to a boil; reduce heat and cook until tender, about 2 hours.
  4. 4 Stir remaining beef stock, cassava, potatoes, yams, pumpkin, sweet potatoes, tomato sauce, sofrito, and corn into the pot. Cook until tender, about 20 minutes more. Season with salt and pepper.

By Amy

Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Dinner Caribbean

Bacalao a la Vizcaina (Basque-Style Codfish Stew)

4.6

Prep
30 min
Cook
35 min
Total
545 min

Instructions

  1. 1 Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
  2. 2 Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
  3. 3 Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.

By Milly Suazo-Martinez

Puerto Rican Beef Stew
Dinner Caribbean

Puerto Rican Beef Stew

4.9

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix together flour, salt, and pepper in a resealable plastic bag; add beef. Seal the bag and shake to coat beef evenly.
  2. 2 Heat enough olive oil to cover the bottom of a large skillet over medium-low heat. Stir in sugar and cook until it turns golden, about 5 minutes. Add coated beef and cook until browned on all sides, 5 to 7 minutes. Transfer browned beef to a slow cooker.
  3. 3 Stir carrots, potatoes, water, tomato sauce, wine, olives, sofrito, sazón, adobo seasoning, soy sauce, and Worcestershire sauce into the slow cooker.
  4. 4 Cook on Low for 8 to 10 hours or High for 4 to 6 hours until meat is no longer pink and vegetables are tender.

By Michelle Molina

Abuela's Picadillo
Dinner Caribbean

Abuela's Picadillo

4.8

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Cook and stir ground beef in a large stockpot over medium-high heat until crumbly and browned, 5 to 10 minutes. Drain grease.
  2. 2 Heat olive oil in a small skillet over medium heat. Add onion, bell pepper, and garlic to hot oil; cook and stir until fragrant, 2 to 3 minutes. Add to beef in the stockpot.
  3. 3 Pour tomato sauce, water, wine, and hot sauce into the stockpot. Stir in sazón seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil; reduce heat to low and simmer picadillo, uncovered, until slightly thickened, about 10 minutes.
  4. 4 Split olives in half with your fingers and stir into picadillo. Add squash. Simmer until squash is tender and liquid reduces but picadillo is not dry, 45 to 60 minutes. Season with salt.

By MarieSoler

Puerto Rican Arroz con Pollo
Dinner Caribbean

Puerto Rican Arroz con Pollo

4.6

Prep
30 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
  2. 2 Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
  3. 3 Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as needed to simmer but not boil.
  4. 4 Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.

By Cheri Raxter

Pasteles with Yuca and Plantains
Dinner Caribbean

Pasteles with Yuca and Plantains

4.7

Prep
55 min
Cook
85 min
Total
140 min

Instructions

  1. 1 Combine yuca, green plantains, yautia, and milk in a blender; purée into a thick paste the consistency of oatmeal. Transfer to a large bowl.
  2. 2 Combine lard and achiote seeds in a large saucepan over medium-low heat; heat until lard is melted and reddish in color, about 5 minutes. Strain out achiote seeds. Mix 1/2 of the lard into yuca paste in the bowl.
  3. 3 Heat olive oil in a large pot over medium heat. Add onion and green bell pepper; cook and stir until tender, about 5 minutes. Add pork, ham, garbanzo beans, tomato sauce, olives, capers, orange juice, cilantro, oregano, salt, and garlic; cook and stir until pork is no longer pink in the center, 8 to 10 minutes. Remove from heat.
  4. 4 Mix 2/3 of the remaining lard into pork mixture in the pot.
  5. 5 Smear each plantain leaf with a small amount of remaining lard. Place a large spoonful of yuca paste in the center of each one; top with a scoop of pork mixture. Fold up the sides of each leaf to enclose filling and create a rectangular pastel.
  6. 6 Stack 2 pasteles and tie together with kitchen string. Repeat with remaining pasteles.
  7. 7 Bring a large pot of water to a boil. Add pasteles. Cook until filling is tender, about 1 hour. Unwrap pasteles before serving.

By Mfact

Puerto Rican Sancocho
Dinner Caribbean

Puerto Rican Sancocho

4.7

Prep
40 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat olive oil in a large pot over medium-low heat. Add onion, garlic, cilantro, white pepper, oregano, and salt. Cook and stir until onion is browned and very tender, about 20 minutes.
  3. 3 Add stew meat; cook and stir until meat is browned on all sides, 5 to 7 minutes.
  4. 4 Pour enough water over meat mixture to fill the pot 3/4 full. Add tomato sauce and beef bouillon.
  5. 5 Stir in the remaining ingredients, one at a time, cooking slightly after each addition in the following order: green beans, carrots, celery, chayote squash, white beans, cabbage, green banana, yellow plantain, llautias, potatoes, pumpkin, corn, and green bell pepper.
  6. 6 Cook until all the vegetables are tender and stew has formed a rich broth, 2 to 3 hours. Add more water or salt if needed.

By nydiah

Tomutter Pasta
Dinner

Tomutter Pasta

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 2 Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
  3. 3 Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

By Isabel Anderson

Joyce's Simple Pizza Sauce

Joyce's Simple Pizza Sauce

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Stir tomato sauce, sugar, basil, Italian seasoning, and minced onion together in a saucepan over medium heat; bring to a simmer, reduce heat to low, and cook for 10 minutes.

By AdoptK9

Harissa-Spiced Tomato Sauce

Harissa-Spiced Tomato Sauce

3.0

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine tomato sauce, harissa, olive oil, garlic paste, caraway seeds, and coriander in a saucepan. Bring to a simmer over medium-low heat.
  2. 2 Simmer until sauce has started to thicken, 5 to 10 minutes. Remove from heat and let sit for 15 minutes for flavors to develop.

By YOLANDA

Deconstructed Stuffed Pepper Casserole
Dinner

Deconstructed Stuffed Pepper Casserole

4.7

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  4. 4 Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

By txtinbuddies

Elbows and Ground Beef
Dinner

Elbows and Ground Beef

4.2

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Cook pasta according to package directions. Drain.
  2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  3. 3 Serve sauce over pasta.

By Luann Charity