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Lemon Pisco Sour
Drink Latin American

Lemon Pisco Sour

4.3

Prep
2 min
Cook
Total
2 min

Instructions

  1. 1 In a small cup, dissolve the sugar in the lemon juice. Pour the lemon juice and sugar and Pisco into a cocktail shaker. Add ice, cover and shake until the outside is frosty, about 30 seconds. Strain into a cocktail glass and serve.

By Rupert B

Churrascaria-Style Picanha
Dinner Latin American

Churrascaria-Style Picanha

4.9

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Mix crushed garlic and salt together in a bowl until it makes a paste.
  2. 2 Rub garlic paste all over meat. Place in a bowl; cover with lemon juice. Marinate 30 minutes to 4 hours. Remove meat from lemon juice. Baste with olive oil.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook meat on the preheated grill, turning frequently until outer edges are charred, but center is still raw, about 5 minutes. Remove from heat; slice off charred edges, cutting against grain.
  5. 5 Return raw meat to the grill. Cook until meat is firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Allrecipes Member

Cuban-Style Yuca
Dinner Latin American

Cuban-Style Yuca

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain; place yuca on a serving plate.
  2. 2 Meanwhile, place olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat for about 5 minutes.
  3. 3 Pour the hot olive oil mixture over the yuca; serve immediately.

By Cocina JNOTS

Quinoa Breakfast Pudding
Breakfast Latin American

Quinoa Breakfast Pudding

4.0

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
  2. 2 Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

By Allrecipes Member

Fish Taquitos
Dinner Latin American

Fish Taquitos

4.4

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Cut shark into strips 3/4 inch thick and 3 inches long. Mix canola oil, lemon juice, garlic, oregano, and Cajun style spice mix in a plastic container. Place shark strips in container, and marinate for 1 hour.
  2. 2 Warm tortillas in a microwave to make them pliable.
  3. 3 Drain marinade, and pat shark dry with paper towels. Place a strip of shark at one end of a tortilla, roll tightly, and secure with a toothpick.
  4. 4 Heat oil in a deep fryer. Submerge taquitos in hot oil. Fry until golden brown, no more than 3 or 4 minutes each. Drain on paper towels.
  5. 5 Place taquitos in a baking dish large enough to accommodate all twelve. Sprinkle with shredded cheese.
  6. 6 Bake at 350 degrees F (175 degrees C) for 5 minutes, or until cheese melts.

By Diana Garra

Argentinean Chimichurri
Side Dish Latin American

Argentinean Chimichurri

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Brazilian Sweet Banana and Rice Dish
Dinner Latin American

Brazilian Sweet Banana and Rice Dish

3.0

Prep
20 min
Cook
110 min
Total
130 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Combine lemon juice, sugar, butter, and rum in a saucepan. Bring to a simmer over low heat, stirring occasionally, until sugar is dissolved and sauce thickens slightly, about 10 minutes.
  3. 3 Arrange bananas cut-side down in the baking dish. Pour enough sauce over bananas to cover, reserving any extra sauce for serving.
  4. 4 Bake in the preheated oven until bananas are soft and sticky, about 30 minutes.
  5. 5 Bring water and brown rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  6. 6 Combine black beans and diced tomatoes in a skillet over low heat; heat until warmed through, about 10 minutes.
  7. 7 Heat oil in a large skillet over medium heat. Add sausage links; cook, flipping often, until no longer pink in the center, about 10 minutes. Slice sausage into small pieces.
  8. 8 Scoop rice into a large bowl. Pour black beans on top. Sprinkle dill and basil on top. Add sausage; mix gently to combine. Serve bananas alongside.

By Xtreme Love

Argentinean Potato Salad
Lunch Latin American

Argentinean Potato Salad

4.5

Prep
20 min
Cook
25 min
Total
105 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook potatoes in boiling water until tender yet firm, about 15 minutes. Drain and place in a large serving bowl.
  2. 2 Place eggs in a saucepan and cover with cold water. Bring to a boil, then immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop eggs. Add to potatoes in the serving bowl. Stir in mixed vegetables until combined.
  3. 3 Make dressing: Combine mayonnaise, olives, lemon juice, pepper, mustard, dill, and salt in a separate bowl; stir until blended.
  4. 4 Pour dressing over potato mixture. Season with salt and pepper; toss to coat. Cover and refrigerate until chilled, at least 1 hour to overnight.

By Saul

Slow Cooker Cuban Pork
Dinner Latin American

Slow Cooker Cuban Pork

4.5

Prep
30 min
Cook
540 min
Total
630 min

Instructions

  1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
  2. 2 Cut pork loin into 3 equal pieces.
  3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
  4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Citrus Ceviche
Dinner Latin American

Citrus Ceviche

4.1

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Cuban Pork Roast I
Dinner Latin American

Cuban Pork Roast I

4.6

Prep
Cook
Total

Instructions

  1. 1 Heat a small, heavy skillet over medium heat. Add the cumin seeds and peppercorns to the pan; stir constantly until fragrant and beginning to brown, about 2 minutes. Cool.
  2. 2 Using a mortar and pestle, crush toasted spices with garlic, salt, and oregano to make a paste. You can also do this in the small bowl of a food processor. Transfer to a small bowl, and stir in orange juice, lime juice, lemon juice, sherry, and olive oil.
  3. 3 Place the pork in a large resealable plastic bag. Pour citrus marinade over meat, and seal. Refrigerate for 12 to 24 hours, turning the bag over occasionally.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C).
  5. 5 Transfer pork and marinade to a roasting pan, and place in the oven. Roast for about 2 1/2 hours, basting with pan juices occasionally, or until an instant read thermometer inserted in the center reads 145 degrees F (63 degrees C). Add small amounts of water to the pan if it dries out. Transfer the pork to a carving board, cover loosely with foil, and let rest for 15 minutes. Carve, and serve.

By Christine L

Easy Cuban Salad
Dinner Latin American

Easy Cuban Salad

3.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
  2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
  3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

Seviche
Dinner Latin American

Seviche

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
  2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
  3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
  4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Vegetable Quinoa Pilaf
Dinner Latin American

Vegetable Quinoa Pilaf

4.2

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender.
  2. 2 Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
  3. 3 Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

By Laura Jull

Chimichurri Chicken
Dinner Latin American

Chimichurri Chicken

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
  2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
  3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
  4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Lisa's Favorite Carne Asada Marinade
Dinner Latin American

Lisa's Favorite Carne Asada Marinade

4.8

Prep
20 min
Cook
10 min
Total
1480 min

Instructions

  1. 1 Combine orange juice, lemon juice, and lime juice for marinade in a large glass or ceramic bowl. Add cilantro, soy sauce, garlic, chili powder, cumin, paprika, black pepper, chipotle pepper, and oregano; stir to combine.
  2. 2 Slowly whisk in olive oil until well combined. Remove 1 cup of the marinade and place in a small bowl; cover with plastic wrap and refrigerate for use after the steak is cooked.
  3. 3 Place steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound steak with the smooth side of a meat mallet to a thickness of 1/4 inch.
  4. 4 After pounding, poke steak all over with a fork. Place steak in the marinade in the large bowl, cover, and marinate in the refrigerator for 24 hours.
  5. 5 When ready to cook, preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  6. 6 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
  7. 7 Cook steak on the preheated grill to desired doneness, about 5 minutes per side for medium-rare.
  8. 8 Remove steak from grill and slice across the grain.
  9. 9 Place on a serving platter and pour the reserved, unused marinade over top. Serve immediately.

By Lisa Arlotti

Cuban-Style Slow Cooker Mojo Chicken
Dinner Latin American

Cuban-Style Slow Cooker Mojo Chicken

5.0

Prep
10 min
Cook
165 min
Total
175 min

Instructions

  1. 1 Combine fruit juices, vinegar, olive oil, garlic, cumin, pepper flakes, coriander, salt, and pepper in a blender or food processor. Pulse several times until mixture is well blended and smooth.
  2. 2 Place chicken breasts in the bottom of a slow cooker. Pour juice mixture over all, cover, and cook on High setting until no longer pink in the center and juices run clear, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Shred cooked chicken with two forks, adding a little liquid from the slow cooker, if desired. If serving as a main dish, remove chicken to a plate, cover, and keep warm.
  4. 4 Strain liquid into a 1-quart saucepan and bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 cup, about 10 minutes. Combine cornstarch and water in a small bowl and stir until there are no lumps. Add cornstarch mixture to the saucepan, stirring continuously. Allow mixture to boil about 2 minutes, stirring continuously.
  5. 5 Remove from heat when the sauce is thickened. Adjust seasonings, if necessary. Serve whole chicken breasts with sauce, if desired.

By Bibi

Cuban-Style Mojo Shrimp
Dinner Latin American

Cuban-Style Mojo Shrimp

4.5

Prep
25 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine lime juice, orange juice, grapefruit juice, and lemon juice in a blender or the bowl of a food processor; add vinegar, oil, garlic, Mexican oregano, pepper flakes, and cumin. Pulse several times, then blend until garlic puréed, about 1 minute. Season with salt and black pepper; pulse once more.
  2. 2 Pour marinade into a 1-gallon resealable plastic bag. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Refrigerate for 15 minutes, making sure shrimp are in a single layer. Remove shrimp from marinade and shake off excess. Reserve marinade.
  3. 3 Heat a nonstick skillet over medium heat. Add shrimp in a single layer; cook 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Transfer shrimp to a plate; set aside.
  4. 4 Pour reserved marinade into the same skillet; bring to a boil and boil until reduced to about 2/3 cup, about 6 minutes.
  5. 5 Serve shrimp with sauce on the side for dipping, or toss shrimp with sauce; garnish with cilantro.

By Bibi

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes
Dinner Latin American

Mamita's Mojito Scallop Kabobs with Stuffed Tomatoes

4.3

Prep
20 min
Cook
35 min
Total
535 min

Instructions

  1. 1 Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat.
  2. 2 Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers.
  5. 5 Carefully remove tomato insides with a spoon; discard tomato insides.
  6. 6 Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes.
  7. 7 Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern.
  8. 8 Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm.
  9. 9 Reduce oven heat to 350 degrees F (175 degrees C).
  10. 10 Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.

By Jules Fernan

Boliche (Cuban Pot Roast)
Dinner Latin American

Boliche (Cuban Pot Roast)

4.6

Prep
30 min
Cook
180 min
Total
400 min

Instructions

  1. 1 Lay roast flat on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in roast by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating a cross shape that extends through the roast. Stuff chorizo pieces into pocket. Pierce roast all over using the same knife; transfer to a glass or ceramic bowl.
  2. 2 Mash garlic and oregano with a mortar and pestle until a paste forms; rub all over roast, then season with paprika, salt, and pepper. Pour orange juice, lime juice, and lemon juice over roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove roast from marinade; shake off excess. Reserve marinade.
  3. 3 Heat oil in a large Dutch oven over medium heat. Brown roast on all sides, about 10 minutes; transfer to a platter, and set aside. Add onions; cook and stir until softened and translucent, about 5 minutes. Return roast to the Dutch oven. Add beef broth, sherry, reserved marinade, and bay leaves. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.
  4. 4 Add potatoes to the Dutch oven, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.
  5. 5 Transfer roast to a platter; cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch-thick slices; arrange potatoes on the platter. Pour sauce over roast and potatoes to serve.

By Viper725

Rabbit Fricassee Cuban-Style
Dinner Latin American

Rabbit Fricassee Cuban-Style

4.2

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Bill's Peruvian Chicken and Rice
Dinner Latin American

Bill's Peruvian Chicken and Rice

4.5

Prep
20 min
Cook
78 min
Total
98 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
  3. 3 Transfer chicken mixture to a casserole dish.
  4. 4 Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
  6. 6 Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

By Bill Jol

Easy Lemonade
Drink

Easy Lemonade

4.3

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.

By Heather Fantasia

Baked Banana Chips
Appetizer American

Baked Banana Chips

2.9

Prep
10 min
Cook
120 min
Total
135 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Spread banana slices out onto the prepared baking sheet, making sure slices are not touching. Brush with lemon juice.
  3. 3 Bake in the preheated oven for 90 minutes. Check bananas, lifting slices up to separate from the paper once or twice. Continue baking until bananas are dried out, 30 to 90 minutes more.
  4. 4 Let bananas cool until crispy, at least 5 minutes.

By moonwitchkitty

Homemade Buttermilk
Pantry American

Homemade Buttermilk

5.0

Prep
5 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pour milk into a bowl and add lemon juice.
  3. 3 Stir to combine. Let sit for 5 minutes. Use immediately.

By noubeh