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Colombian Ahuyama Soup
Latin American

Colombian Ahuyama Soup

3.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Stir in the onion, garlic, curry powder, and red pepper flakes. Cook until the onion has turned translucent, 5 to 8 minutes.
  2. 2 Stir the chicken stock and squash into the onion mixture. Simmer the soup over medium heat until the squash is tender when pierced with a fork, about 20 minutes. Turn off the heat, and stir in the nutmeg, Worcestershire sauce, and peanut butter. Transfer the mixture in batches to a blender or food processor; blend until smooth, slowly pouring in the cream. Reheat soup if necessary, but do not boil. Serve garnished with parsley.

By Marian

Cuban Pork
Dinner Latin American

Cuban Pork

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
  2. 2 Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

By rainyk

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

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

Argentine Meat Empanadas
Dinner Latin American

Argentine Meat Empanadas

4.2

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Spread ground beef into a large sieve. Slowly pour boiling water over top for partial cooking. Let drain and cool.
  2. 2 Meanwhile, melt shortening in a skillet over medium heat. Add onions; cook and stir until just before they begin to turn golden, 12 to 15 minutes. Remove from the heat and stir in sweet paprika, hot paprika, and red pepper flakes; season with salt.
  3. 3 Transfer cooled beef to a bowl. Mix in vinegar and cumin and season with salt. Mix in onions until well combined. Transfer to a large plate to cool and harden, about 10 minutes.
  4. 4 Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
  5. 5 Cut puff pastry dough into 10 circles. Place a spoonful meat mixture onto each round, making sure at least 1/2 inch of the outer pastry edge stays clean and dry. Add olives, raisins, and hard-cooked eggs to each round. Slightly wet the edges of pastry rounds, fold in half into half-moons, and press the edges together. Seal empanadas by twisting and curling dough together between your thumb and index finger, adding pressure before releasing each pinch and moving on to the next one.
  6. 6 Place empanadas onto the prepared baking sheet. Prick each empanada with a fork near the curled edge to allow steam to escape during baking. Brush empanadas with beaten egg.
  7. 7 Bake in the preheated oven until golden, 20 to 30 minutes.

By Liliana

Moros y Cristianos (Cuban Black Beans and Rice)
Dinner Latin American

Moros y Cristianos (Cuban Black Beans and Rice)

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook and stir until onion is translucent, about 5 minutes. Stir in crushed tomatoes and vinegar. Add cumin, salt, thyme, pepper flakes, and bay leaf. Cook for 3 minutes more.
  2. 2 Add black beans, rice, and stock. Bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and all liquid has been absorbed, about 25 minutes; do not lift the cover during cooking.

By jean

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

Basic Cheese Pupusas
Dinner Latin American

Basic Cheese Pupusas

4.7

Prep
40 min
Cook
12 min
Total
537 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add cabbage and cook uncovered until slightly softened, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  2. 2 Mix cabbage, apple cider vinegar, water, onion, carrot, oregano, red pepper flakes, and 1 pinch salt together in a large bowl. Refrigerate until flavors combine, 8 hours to overnight.
  3. 3 Combine masa harina, water, and 1/2 teaspoon salt together in a large bowl; knead until a smooth, moist dough forms. Add water if dough cracks when you press down on it. Let dough rest, 5 to 10 minutes.
  4. 4 Stir ricotta cheese, mozzarella cheese, heavy cream, and scallion together in a bowl to make a paste.
  5. 5 Divide dough into 8 balls. Press your thumb into the center of each ball to form an indentation. Fill indentations with ricotta cheese paste. Pinch edges together around the filling; flatten and smooth into round 1/4 inch-thick patties between your palms.
  6. 6 Grease a skillet with cooking spray; preheat over medium heat. Cook pupusas in batches until browned, 2 to 3 minutes per side.
  7. 7 Drain cabbage mixture and serve alongside pupusas.

By peep

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Pupusas
Dinner Latin American

Pupusas

4.3

Prep
60 min
Cook
39 min
Total
174 min

Instructions

  1. 1 Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
  2. 2 Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
  3. 3 Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
  4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
  5. 5 Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
  6. 6 Heat 1/2 cup oil a large skillet over medium-high heat.
  7. 7 Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
  8. 8 Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

By ZZ

Firecracker Crackers
Appetizer

Firecracker Crackers

4.7

Prep
10 min
Cook
Total
550 min

Instructions

  1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
  2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
  3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE

Spicy Brussels Sprout Chips
Appetizer

Spicy Brussels Sprout Chips

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
  2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
  3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
  4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Pasta e Olio
Dinner

Pasta e Olio

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
  2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
  3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Spinach Ziti
Dinner

Spinach Ziti

4.2

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
  2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
  3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

Pan-Fried Broccoli
Dinner American

Pan-Fried Broccoli

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Rinse thawed broccoli and pat dry.
  2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Kid-Friendly Grilled Pork Tenderloin
Dinner

Kid-Friendly Grilled Pork Tenderloin

5.0

Prep
5 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
  2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
  3. 3 Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
  4. 4 Remove pork from grill and let sit an additional 5 minutes.

By picky_eaters_mom

Simple Arrabbiata Sauce

Simple Arrabbiata Sauce

4.4

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Combine tomatoes, olive oil, and red pepper flakes in a large saucepan. Simmer until sauce is thickened, 30 to 40 minutes.
  2. 2 Stir in garlic and simmer for 10 minutes. Remove from heat and stir in basil, salt, and pepper.

By Rick Ogg

Honey-Soy Grilled Pork Chops
Dinner

Honey-Soy Grilled Pork Chops

5.0

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

By George P Cooper

Sweet and Spicy Fig Compote

Sweet and Spicy Fig Compote

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie

Slow-Cooked Garlic Confit
Pantry French

Slow-Cooked Garlic Confit

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
  3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
  4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Thyme Roasted Sweet Potatoes
Dinner

Thyme Roasted Sweet Potatoes

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
  3. 3 Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

By hhsandy

Balsamic-Tomato Dipping Oil
Dinner

Balsamic-Tomato Dipping Oil

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
  2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT