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Sour Cream Chicken Enchiladas
Dinner Latin American

Sour Cream Chicken Enchiladas

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
  2. 2 To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
  5. 5 Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

By Brenda

Easy Chimichurri Sauce
Latin American

Easy Chimichurri Sauce

5.0

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 Combine water, oregano, and salt in a small bowl and set aside until oregano has softened, about 15 minutes.
  2. 2 Combine parsley, cilantro, garlic, shallot, and jalapeno in the bowl of a food processor; pulse until chopped. Add water-oregano mixture and red wine vinegar and pulse until finely chopped. Transfer to a bowl and whisk in olive oil until emulsified.
  3. 3 Cover chimichurri sauce and let sit at room temperature until flavors have melded, about 1 hour.

By Chef Nate

Mojo Grilling Marinade
Latin American

Mojo Grilling Marinade

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse garlic and onion in a blender until very finely chopped.
  2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
  3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Chilean Pebre Sauce
Appetizer Latin American

Chilean Pebre Sauce

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

Oat Soup
Lunch Latin American

Oat Soup

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
  2. 2 In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

By AlejandraGomez

Chef John's Chimichurri Sauce
Side Dish Latin American

Chef John's Chimichurri Sauce

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Basic Ceviche
Lunch Latin American

Basic Ceviche

4.7

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Place fish into a flat dish; cover with lime juice. Chill fish in refrigerator until tender and opaque, at least 3 hours. Drain lime juice.
  2. 2 Mix tomato, cilantro, green bell pepper, green onion, jalapeño pepper, garlic, salt, and pepper in a bowl; add fish and stir. Chill in refrigerator until flavors blend, about 1 hour.

By Spencer Serena

Tequila Lime Shrimp
Dinner Latin American

Tequila Lime Shrimp

3.3

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Combine the olive oil, tequila, cilantro, lime juice, pineapple juice, vinegar, garlic salt, pepper, oregano, and seasoned salt in a blender; blend until smooth.
  2. 2 Place the shrimp in a bowl and pour the olive oil mixture over the shrimp; toss to combine. Cover and allow to marinate in the refrigerator 2 hours.
  3. 3 Place a skillet over medium heat. Cook and stir the shrimp in the skillet until cooked through, about 15 minutes.

By Teri_loves_to_cook

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)
Lunch Latin American

Avocado-Lime Shrimp Salad (Ensalada de Camarones con Aguacate y Limon)

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Cut shrimp into 2 or 3 pieces and place in a large bowl. Add avocados, red and yellow tomatoes, bell pepper, green onion, cilantro, and lime juice; mix until well combined. Season with salt and pepper. Refrigerate for at least 15 minutes before serving.

By La AfroCubana

Panamanian Sancocho
Dinner Latin American

Panamanian Sancocho

4.9

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  2. 2 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
  3. 3 Discard chicken skin and bones. Place meat back into the soup; stir to combine.

By IheartCilantro

Mexican Beef Supreme
Dinner Latin American

Mexican Beef Supreme

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
  2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ecuadorian Seco de Pollo
Dinner Latin American

Ecuadorian Seco de Pollo

4.3

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
  2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
  3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Cuban Picadillo
Dinner Latin American

Cuban Picadillo

4.5

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Cook and stir ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease.
  2. 2 Stir onion and garlic into beef; cook for 2 minutes. Add bell peppers, raisins, olives, tomato paste, water, and cilantro; bring to a boil. Reduce heat to medium-low, cover, and simmer until peppers have cooked to your liking, about 10 minutes.

By booghierbaby

Cuban Inspired Millet
Dinner Latin American

Cuban Inspired Millet

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Blend carrot and garlic in a food processor until finely chopped.
  2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
  3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Peruvian Cilantro Rice
Dinner Latin American

Peruvian Cilantro Rice

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
  2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
  3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Pollo Mechado (Shredded Chicken)
Dinner Latin American

Pollo Mechado (Shredded Chicken)

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
  3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Sea Bass Cuban Style
Dinner Latin American

Sea Bass Cuban Style

4.6

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
  2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
  3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Peruvian Pickled Onions (Salsa Criolla)
Side Dish Latin American

Peruvian Pickled Onions (Salsa Criolla)

4.5

Prep
30 min
Cook
Total
70 min

Instructions

  1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
  2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Avocado Shrimp Ceviche
Appetizer Latin American

Avocado Shrimp Ceviche

4.8

Prep
90 min
Cook
Total
90 min

Instructions

  1. 1 Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cure them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
  2. 2 Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
  3. 3 Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

By Andre Racine

Pebre
Dinner Latin American

Pebre

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Cover aji pepper with hot water. Allow to soak for 15 minutes; drain.
  2. 2 Combine tomato, onion, and cilantro in a food processor fitted with a blade. Add garlic and pulse a few times. Add drained pepper, lime juice, red wine vinegar, and olive oil. Blend until desired consistency has been achieved. Season with salt and pepper.
  3. 3 Stir pebre to combine. Top with sliced jalapeno before serving.

By Buckwheat Queen

Homemade Albondigas Soup
Lunch Latin American

Homemade Albondigas Soup

4.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ground beef, 1/2 of the cilantro, 1/2 of the onion, garlic, garlic salt, and onion powder in a bowl. Sprinkle with salt and black pepper; mix gently until combined. Form meat mixture into golf ball-sized meatballs.
  3. 3 Coat a large skillet with nonstick cooking spray; warm over medium-high heat. Cook meatballs in the hot skillet until browned all over. Transfer meatballs to a plate and set aside. (Meatballs do not need to be fully cooked since they will finish cooking in the soup.)
  4. 4 Cook and stir remaining onion in the same skillet over medium-low heat until translucent, 8 to 10 minutes. Transfer onions to a large pot.
  5. 5 Pour chicken broth into the pot with onions. Stir in carrots, celery, and potatoes. Bring to a boil over high heat; reduce heat and simmer until potatoes are nearly tender, about 15 minutes.
  6. 6 Add meatballs and remaining cilantro; simmer for 30 minutes. Season with salt and black pepper.

By Melissa Washington