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Brazilian Collards
Dinner Latin American

Brazilian Collards

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
  2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
  3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

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

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

Chimichurri Marinade
Dinner Latin American

Chimichurri Marinade

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Wash parsley and remove the larger stems.
  2. 2 Combine parsley, garlic cloves, shallot, red wine vinegar, anchovy fillets, salt, and pepper in a blender. With blender on high speed, slowly pour in 1/2 cup of olive oil. Scrape down to sides as necessary and add slowly add remaining olive oil, with the processor running, until a thick paste forms.

By phillyguy26

Chimichurri Roasted Potatoes
Dinner Latin American

Chimichurri Roasted Potatoes

5.0

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
  3. 3 Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
  4. 4 Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
  5. 5 Meanwhile, prepare the chimichurri; combine parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch salt in a bowl. Stir together and let sit while potatoes finish baking.
  6. 6 Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.

By JennCrippen

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Easy Chimichurri
Pantry Latin American

Easy Chimichurri

5.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
  2. 2 Refrigerate until flavors have blended, about 2 hours.

By mariap430

Havana Slow Cooker Pork Tenderloin
Dinner Latin American

Havana Slow Cooker Pork Tenderloin

4.4

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
  2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

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

Cuban Chicken
Dinner Latin American

Cuban Chicken

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
  2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH

Lime Chicken Soft Tacos
Dinner Latin American

Lime Chicken Soft Tacos

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Sauté chicken in a medium saucepan over medium high heat until tender, about 15 to 20 minutes. Add green onions, vinegar, lime juice, garlic, oregano, sugar, salt, and pepper. Simmer over low heat for 10 minutes.
  2. 2 Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

By Marissa Wright

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

Chicken Escabeche
Dinner Latin American

Chicken Escabeche

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
  2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Cuban Black Bean Soup in the Slow Cooker
Dinner Latin American

Cuban Black Bean Soup in the Slow Cooker

4.6

Prep
10 min
Cook
255 min
Total
265 min

Instructions

  1. 1 Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
  2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
  3. 3 Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
  4. 4 Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.

By WorkingCookingMom

Chef John's Picadillo
Dinner Latin American

Chef John's Picadillo

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
  2. 2 Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
  3. 3 Gently stir in olives; cover and cook 10 to 15 minutes more.

By John Mitzewich

Instant Pot® Cuban-Style Black Beans
Dinner Latin American

Instant Pot® Cuban-Style Black Beans

4.4

Prep
10 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds.
  2. 2 Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste.
  4. 4 Serve beans with a wedge of fresh lime and garnish with cilantro.

By lutzflcat

Cuban Beef Stew
Dinner Latin American

Cuban Beef Stew

4.6

Prep
10 min
Cook
120 min
Total
130 min

Instructions

  1. 1 In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  2. 2 Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  3. 3 Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

By Maryellen

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

Argentinian Steak with Red Chimichurri
Dinner Latin American

Argentinian Steak with Red Chimichurri

4.3

Prep
30 min
Cook
15 min
Total
465 min

Instructions

  1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
  2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
  3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
  4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
  5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
  6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
  7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian

European Fry Sauce
European

European Fry Sauce

4.5

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Simple Marinated Broccoli
Lunch

Simple Marinated Broccoli

4.3

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
  2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

The Perfect Rib Eye Marinade

The Perfect Rib Eye Marinade

3.6

Prep
10 min
Cook
14 min
Total
85 min

Instructions

  1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
  3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T