Type what you have

Ingredients

• ✓ water
• masa harina
• queso fresco

Instructions

1. 1 Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. 2 Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. 3 Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

By Jenny

Ingredients

• ✓ water
• salt
• cornmeal
• vegetable oil

Instructions

1. 1 Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.
2. 2 Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.
3. 3 Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
4. 4 Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.
5. 5 Enjoy!

By John Mitzewich

Ingredients

• ✓ water
• ✓ water
• tapioca starch
• vegetable oil
• salt
• mexican cheese blend
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Pour tapioca starch into a wide bowl.
3. 3 Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
4. 4 Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
5. 5 Drop spoonfuls of dough 1 inch apart on the baking sheets.
6. 6 Bake in the preheated oven until lightly golden, about 25 minutes.

By Moira

Ingredients

• ✓ water
• lard
• pinto bean
• salt

Instructions

1. 1 Measure water and lard into a large pot. Bring to a boil and add beans. Cook over medium heat for 2 to 2 1/2 hours. Season with salt and continue cooking until tender, about 30 more minutes.

By JOEBOB22

Ingredients

• ✓ water
• sugar
• lime
• cream of coconut

Instructions

1. 1 Combine cold water and sugar in a bowl until sugar dissolves; chill in the refrigerator.
2. 2 Cut ends off each lime; cut each lime into 8 segments.
3. 3 Place chilled sugar-water mixture and lime segments, in batches, in a blender; pulse several times. Pour lime mixture through a strainer into a pitcher.
4. 4 Stir cream of coconut into lime mixture until well combined. Serve immediately.

By kndritter

Ingredients

• ✓ water
• milk
• oil
• salt
• tapioca starch
• egg
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Bring water, milk, oil, and salt to boil in a large saucepan. Remove from heat; add tapioca starch and mix well. Let cool, 10 to 15 minutes.
3. 3 Transfer tapioca mixture to a large bowl. Add egg and mix well to combine. Fold in Parmesan cheese and knead until dough is smooth but still sticky.
4. 4 Scoop out 1 tablespoon of the dough and roll into a small ball; place on baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until golden brown, about 20 minutes.

By Megan Hunter

Ingredients

• ✓ water
• pinto bean
• garlic
• salt
• canola oil

Instructions

1. 1 Combine water, pinto beans, and garlic in a large pot and cover. Cook over low heat for 5 1/2 hours. Stir in salt and continue cooking until beans are very soft, about 30 minutes more, adding more water if needed during the cook time to ensure the beans remain covered.
2. 2 Heat canola oil in a skillet over high heat. Spoon the beans into the skillet without draining excess water; mash beans using a potato masher until they begin to lose their shape, about 3 minutes.

By Fred Guevara

Ingredients

• ✓ water
• ✓ water
• green cabbage
• carrot
• green onion
• white vinegar
• oregano

Instructions

1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Ingredients

• ✓ water
• mozzarella cheese
• cornmeal
• kosher salt
• canola oil

Instructions

1. 1 Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl.
2. 2 Add cornmeal, 1 teaspoon salt, and warm water to the shredded cheese and mix to combine. Set aside for 10 minutes to allow cornmeal to absorb liquid. The mixture should resemble soft Play-Doh.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 With damp palms and fingers, place 1/4 cup arepa mixture into your palm and flatten into a 2 1/2-inch disk. Place 3 to 4 cubes of the mozzarella into the center. Gently fold edges of dough over to cover mozzarella cubes completely, patting to form a cake. Repeat until all dough and cheese has been used.
5. 5 Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 3 or 4 arepas and cook until both sides are golden brown and charred in spots, 4 to 5 minutes per side. Remove to a parchment-lined baking sheet and season with a pinch of the remaining salt. Place in the preheated oven to keep warm. Repeat with remaining oil, arepas, and salt.

By Marianne Williams

Ingredients

• ✓ water
• ✓ water
• active dry yeast
• sugar
• salt
• all-purpose flour
• cornmeal
• sesame seed

Instructions

1. 1 In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour.
2. 2 On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled.
3. 3 Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled.
4. 4 Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
5. 5 Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

By Sandy

Ingredients

• ✓ water
• white rice
• cinnamon stick
• soy milk
• sugar
• vanilla extract

Instructions

1. 1 Place 2 cups water and 1 ⅓ cups rice in a blender; pulse until rice is roughly ground. Add 3 cups water and cinnamon sticks to the blender; blend until cinnamon sticks are broken into pieces. Pour rice mixture into a large pitcher.
2. 2 Place remaining 5 cups water and remaining 1 ⅓ cups rice in the blender; blend until rice is roughly ground. Add to the pitcher.
3. 3 Cover the pitcher; refrigerate, 4 hours to overnight.
4. 4 Strain mixture through a sieve into another pitcher or bowl; discard solids.
5. 5 Stir soy milk, sugar, and vanilla extract into mixture; chill until ready to serve.

By Vanessa Megan

Ingredients

• ✓ water
• lime
• sweetened condensed milk
• ice cube
• sugar

Instructions

1. 1 Combine water and limes in a blender; blend until smooth. Strain mixture through a strainer into a bowl; discard solids. Pour lime mixture into blender. Add condensed milk, ice, and sugar; blend until combined.

By Zainab Pervaiz

Ingredients

• ✓ water
• jalapeno pepper
• green onion
• cilantro
• white vinegar
• lemon juice
• salt

Instructions

1. 1 Combine jalapeños, green onions, cilantro, water, vinegar, lemon juice, and salt in a blender; process until smooth. Store in the refrigerator until ready to serve.

By Marian

Ingredients

• ✓ water
• oregano
• salt
• parsley
• cilantro
• garlic
• shallot
• jalapeno pepper
• red wine vinegar
• olive oil

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

Ingredients

• ✓ water
• all-purpose flour
• butter
• egg
• salt

Instructions

1. 1 Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined.
2. 2 Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Place dough ball into a bowl and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into rounds; use right away for your favorite sweet or savory empanadas, or freeze for later.

By Fioa

Ingredients

• ✓ water
• cornmeal
• mozzarella cheese
• butter
• salt
• cooking spray

Instructions

1. 1 Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until well combined and a soft dough forms. Form dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and flatten with a rolling pin to the desired thickness.
2. 2 Leaving plastic wrap in place, press the top edge of a cereal bowl or drinking glass into the surface of the dough to cut circles. Remove the plastic wrap and remove any excess dough scraps.
3. 3 Spray a griddle with cooking spray and set over medium-high heat. Working in batches, cook arepas on the hot griddle until golden brown, about 5 minutes per side. Serve immediately.

By Sweet y Salado

Ingredients

• ✓ water
• dark red bean
• long-grain white rice
• salt
• black pepper

Instructions

1. 1 Combine water and beans in a large pan; bring to a boil. Add rice. Cover and cook until rice is completely soft, about 15 minutes. Season with salt and pepper.

By avargas88

Ingredients

• ✓ water
• white rice
• milk
• white sugar
• cinnamon stick
• salt

Instructions

1. 1 Combine water and rice in a bowl; soak at least 30 minutes.
2. 2 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.
3. 3 Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

By CookieJar

Ingredients

• ✓ water
• lime
• white sugar
• sweetened condensed milk
• ice cube

Instructions

1. 1 Wash limes thoroughly. Cut ends off and discard, then slice into about 8 pieces.
2. 2 Place limes, water, sugar, and sweetened condensed milk in a blender. Pulse 5 times. Strain mixture through a sieve into a large pitcher. Serve over ice.

By Ashley Bluth

Ingredients

• ✓ water
• lime
• sugar
• sweetened condensed milk
• ice cube

Instructions

1. 1 Wash limes thoroughly. Cut off the ends and slice into eight wedges.
2. 2 Place limes in a blender with water, sugar, sweetened condensed milk, and ice; pulse 5 times, or until smooth. Strain through a fine mesh strainer to remove rinds. Serve over ice.

By Jumala

Ingredients

• ✓ water
• tapioca flour
• oil
• salt
• egg
• yogurt
• parmesan cheese

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Pour tapioca flour into a medium sized bowl.
2. 2 Combine water, oil, and salt in a saucepan and bring to boil. Pour oil mixture into flour mixture; stir with a wooden spoon until batter is combined. Let cool slightly. Fold in egg, yogurt, Parmesan cheese into batter.
3. 3 Grease hands with oil and form the batter into 12 balls; arrange on a nonstick baking sheet.
4. 4 Reduce oven heat to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until toothpick inserted in the center comes out clean, 25 to 30 minutes.

By KJCarroll

Ingredients

• ✓ water
• purple corn
• cinnamon stick
• clove
• lemon
• brown sugar
• pineapple
• apple

Instructions

1. 1 Bring the water to a boil with the corn, cinnamon sticks, and cloves in a large pot. Reduce heat to medium-low; simmer 40 minutes. Remove from the heat and strain through a mesh strainer to remove the corn and spices. Stir the lemon juice and sugar into the chicha until the sugar has dissolved. Refrigerate until cold.
2. 2 Stir in the chopped pineapple and apple before serving over ice.

By Kat Negrete

Ingredients

• ✓ water
• sugar
• ginger root
• lime
• cinnamon stick
• cachaca

Instructions

1. 1 Pour sugar into a 3-quart saucepan and place over medium-high heat. Cook while stirring gently until the sugar melts and turns golden brown, about 10 minutes.
2. 2 Carefully and slowly pour in the water, stirring to dissolve the caramel. Add the ginger, lime, and cinnamon; bring to a boil, then reduce heat to medium, and simmer for 10 to 15 minutes. Pour in the cachaca, and cook until hot, about 5 minutes more. Strain before serving.

By JESSYSCHREIER

Ingredients

• ✓ water
• onion
• red bell pepper
• green bell pepper
• cilantro
• garlic

Instructions

1. 1 Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste. If paste appears very thick, thin with a little water.

By Lisa Torres

Ingredients

• ✓ water
• cornmeal
• salt
• white sugar
• vegetable oil
• egg

Instructions

1. 1 Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
2. 2 Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
3. 3 Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
4. 4 Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
5. 5 Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

By rmsabo

Ingredients

• ✓ water
• white sugar
• milk
• sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make caramel: Combine sugar and water in a heavy saucepan over medium heat. Cook, stirring constantly, until golden brown, 5 to 10 minutes. Pour into a 9x5-inch glass baking dish, completely coating the bottom.
3. 3 Make custard: Combine milk, sugar, beaten eggs, and vanilla in a large bowl; beat with an electric mixer until well mixed. Pour into a fine mesh strainer over caramelized sugar in the dish.
4. 4 Bake in the preheated oven until custard is set but still slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Place in the refrigerator until completely chilled and set, 6 hours to overnight.
5. 5 To serve, slide a knife along the edges of the baking dish to loosen custard. Place a plate or platter on top of the dish and carefully and quickly invert. Remove the baking dish and serve.

By Yoly

Ingredients

• ✓ water
• white sugar
• anise seed
• egg yolk
• rum
• sweetened condensed milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Bring water, sugar, and anise seeds to a boil in a saucepan; lower heat to medium-low. Simmer until thick and syrupy, about 10 more minutes. Remove from heat and pour through a strainer to separate the seeds out; set syrup aside to cool slightly.
2. 2 Beat eggs yolks in a large bowl until light yellow; add rum, condensed milk, evaporated milk, and vanilla extract. Stir in syrup mixture until mixture is smooth. Pour into decorative bottles and seal tightly. Refrigerate for at least 6 hours before drinking, the longer the better.

By celestrin

Ingredients

• ✓ water
• onion
• tomato
• lentil
• vegetable oil
• cumin
• salt
• yellow potato

Instructions

1. 1 Combine water, onion, tomato, lentils, oil, cumin, and salt in a large pot over medium heat; bring to a boil. Boil, stirring occasionally, until lentils are soft, about 30 minutes.
2. 2 Add potatoes; cook until tender, about 15 minutes.

By caro0888

Ingredients

• ✓ water
• ✓ water
• short grain rice
• lime peel
• cinnamon stick
• anise seed
• evaporated milk
• condensed milk
• vanilla extract
• salt
• raisin

Instructions

1. 1 Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
2. 2 While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
3. 3 After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
4. 4 If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

By gator10

Ingredients

• ✓ water
• long-grain white rice
• onion
• garlic
• vegetable oil
• salt

Instructions

1. 1 Place the rice in a colander and rinse thoroughly with cold water; set aside.
2. 2 Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

By Nandabear