Type what you have

Ingredients

• ✓ olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Combine olive oil, garlic, salt, and black pepper in a blender or the bowl of a food processor; process for 3 to 5 minutes.

By FIVEBRIGS

Ingredients

• ✓ olive oil
• canola oil
• garlic
• fried pork skin
• green plantain
• salt

Instructions

1. 1 Heat canola oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Mash garlic with olive oil in a mortar and pestle. Combine garlic mixture with pork rinds in a large bowl; set aside.
2. 2 Fry plantain chunks until golden and crispy, but not brown, about 15 minutes. Transfer fried plantains into the bowl with garlic mixture; toss to coat and mash with the pestle until smooth. Season with salt.
3. 3 Roll plantain mixture into two large balls or several small balls before serving.

By LatinaCook

Ingredients

• ✓ olive oil
• green plantain
• water
• onion
• salt
• anaheim pepper

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ olive oil
• green bell pepper
• chicken breast
• jerk sauce
• garlic
• portobello mushroom
• pizza crust
• pizza sauce
• salami
• mozzarella cheese

Instructions

1. 1 Preheat the oven broiler. Brush the green pepper with 1 teaspoon olive oil, and place on a baking sheet. Broil about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp, and skin, and dice.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Heat the remaining olive oil in a skillet over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk sauce, garlic, and portobello mushroom. Cook and stir 5 minutes, until heated through.
4. 4 Place the pizza crust on a pizza pan, and spread with pizza sauce. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
5. 5 Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly.

By AMIEEWILSON

Ingredients

• ✓ olive oil
• garlic
• salt
• oregano
• black pepper
• pork shoulder
• red wine

Instructions

1. 1 Gather all ingredients.
2. 2 Crush garlic into small pieces in a mortar and pestle. Add olive oil, salt, oregano, and black pepper; mash into a paste.
3. 3 Make 12 deep incisions a few inches apart in roast using a sharp knife. Pack seasoned garlic paste evenly into incisions and over roast.
4. 4 Transfer roast to a large bowl. Pour in red wine, covering roast completely. Cover with plastic wrap and let marinate in the refrigerator for 24 hours.
5. 5 Discard red wine. Place roast fat-side up in a roasting pan; cover with aluminum foil. Let sit at room temperature for about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Place roast in the preheated oven; reduce temperature to 300 degrees F (150 degrees C). Bake until slightly pink in the center, about 4 hours.
7. 7 Increase temperature to 400 degrees F (200 degrees C). Uncover roast and continue baking until fat is crispy and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 1 hour more.
8. 8 Remove from the oven and let rest before carving, 20 to 30 minutes.

By Dinica

Ingredients

• ✓ olive oil
• garlic
• white vinegar
• oregano
• salt
• black pepper
• pork shoulder

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
3. 3 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
4. 4 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
5. 5 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.
8. 8 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

By Daddy Eddie

Ingredients

• ✓ olive oil
• tomato sauce
• sofrito sauce
• sazon seasoning
• black pepper
• pinto bean
• water
• salt

Instructions

1. 1 Heat olive oil in a saucepan over low heat. Add tomato sauce, sofrito sauce, Sázon seasoning, and black pepper; cook and stir for about 3 minutes. Stir in beans, water, and salt. Increase heat to medium; cook until sauce is thickened, about 15 minutes.

By FIVEBRIGS

Ingredients

• ✓ olive oil
• beef cheek
• salt
• cumin
• black pepper
• water
• yellow onion
• garlic

Instructions

1. 1 Coat beef cheek meat with olive oil. Rub salt, cumin, and pepper into meat. Wrap meat in aluminum foil and refrigerate, 4 hours to overnight.
2. 2 Pour water into a slow cooker.
3. 3 Arrange onion and garlic around beef cheek meat in the aluminum foil. Wrap foil tightly around meat and vegetables. Add a second sheet of aluminum foil around meat mixture, sealing tightly; place in the slow cooker.
4. 4 Cook on Low, adding more water if it has evaporated, until meat is very tender, 7 to 8 hours. Remove foil packet from slow cooker and shred meat using 2 forks.

By streetgang

Ingredients

• ✓ olive oil
• water
• rice
• onion
• turmeric
• garlic powder
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Ingredients

• ✓ olive oil
• mango
• pineapple
• papaya
• red onion
• jalapeno pepper
• lime juice
• salt
• mint

Instructions

1. 1 Toss mango, pineapple, papaya, red onion, and jalapeño together in a large bowl until well combined; stir in lime juice and olive oil. Season with salt; stir to combine. Sprinkle with mint before serving.

By sweethunibabi

Ingredients

• ✓ olive oil
• chicken breast
• orange juice
• lime juice
• mango chutney
• ginger
• hot pepper sauce
• oregano
• garlic

Instructions

1. 1 In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. 2 Preheat grill to medium high heat or set oven to broil
3. 3 Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.

By Eileen Mintz

Ingredients

• ✓ olive oil
• turkey leg
• green bell pepper
• onion
• salt
• black pepper
• oregano
• white vinegar
• bacon
• teriyaki sauce

Instructions

1. 1 Make numerous vertical slits in the turkey legs.
2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
4. 4 Fill each slit with one piece of pepper, onion, and bacon.
5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Ingredients

• ✓ olive oil
• beef sirloin steak
• onion
• beef stock
• white vinegar
• garlic
• sazon seasoning
• salt
• oregano

Instructions

1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Ingredients

• ✓ olive oil
• shrimp
• pineapple slice
• red bell pepper
• red onion
• jalapeno pepper
• jerk seasoning
• cilantro
• brown rice
• lime

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
2. 2 Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
3. 3 Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeño, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
4. 4 Roast in the preheated oven until shrimp are opaque, about 15 minutes.
5. 5 Sprinkle with cilantro and serve with brown rice and lime wedges.

By Jamie

Ingredients

• ✓ olive oil
• sofrito
• garlic
• sazon seasoning
• achiote
• adobo seasoning
• medium-grain white rice
• chicken broth
• water
• pigeon pea
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a medium-sized caldero or nonstick pan. Stir in sofrito, garlic, sazon, and adobo; cook for 4 minutes, making sure not to burn garlic. Stir in rice until coated well; pour in chicken broth and water and stir once more.
2. 2 Bring mixture to a boil and cook over medium-high heat until all liquid has been absorbed and rice looks like it has little holes throughout, 20 to 25 minutes. Reduce heat to low. Stir in peas and cilantro gently from bottom to top, once or twice only. Cover and let sit for 10 minutes.
3. 3 Turn off heat and let rice sit, uncovered, for 10 minutes more.

By The Messy Cook

Ingredients

• ✓ olive oil
• ground beef
• onion
• tomato sauce
• pimento-stuffed olive
• sofrito
• sazon seasoning
• garlic
• oregano
• empanada dough
• vegetable oil

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 7 minutes. Stir in onion, tomato sauce, olives, sofrito, sazòn, garlic, and oregano. Bring to a simmer and cook until mixture is thickened, about 15 minutes.
2. 2 Spoon 1 heaping tablespoon meat mixture into the middle of a disco. Moisten the edges, fold dough to form a half-moon, and press with a fork to seal. Repeat with remaining meat mixture and discos.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Working in batches, fry pastelillos in hot oil until golden brown and bubbly, about 3 minutes. Drain on paper towels before serving.

By Joanna

Ingredients

• ✓ olive oil
• cabbage
• onion
• green bell pepper
• green onion
• scotch bonnet pepper
• thyme
• salt
• carrot
• white vinegar
• white sugar

Instructions

1. 1 Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
3. 3 Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
4. 4 Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.

By NewBerry

Ingredients

• ✓ olive oil
• chicken breast
• pineapple tidbit
• pineapple juice
• coconut
• brown sugar
• jerk seasoning mix
• cinnamon
• chili powder
• red pepper flakes
• salt
• black pepper
• fettuccini noodle

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

By Sarah S

Ingredients

• ✓ olive oil
• green plantain
• tomato sauce
• cilantro
• sofrito
• garlic
• sazon seasoning
• vegetable broth
• salt
• black pepper

Instructions

1. 1 Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
2. 2 Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
3. 3 Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

By Healthy Delights by Libelula

Ingredients

• ✓ olive oil
• lentil
• sofrito
• garlic
• oregano
• salt
• black pepper
• potato
• tomato sauce
• green olive
• vegetable oil
• empanada pastry

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Add lentils, sofrito, garlic, oregano, salt, and pepper; cook for 4 minutes.
2. 2 Reduce heat to medium-low and stir in potatoes, tomato sauce, and olives. Simmer until mixture is warmed through, 3 to 4 minutes. Remove from heat and allow to cool.
3. 3 Fill a deep skillet or frying pan with 2 inches vegetable oil and place over medium heat while you assemble the empanadas.
4. 4 Set empanada discs on a clean work surface. Add 1/4 cup of lentil-potato mixture to the center of one half of an empanada disc in a half moon shape (so it follows the curve of the wrapper). Wet your fingers in a bowl of water and run them around the entire edge of the wrapper to moisten. Fold the wrapper in half to cover the filling and pinch the edges of the dough together to seal, then use a fork to crimp the edges to secure the wrapper further. Repeat with the remaining discs and filling.
5. 5 Once oil has reached 350 degrees F (175 degrees C), add empanadas in a single layer; do not overlap. You will need to cook in batches.
6. 6 Fry until empanadas are golden brown and crispy, flipping once or twice so they brown evenly while frying, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat to cook remaining empanadas.

By fabeveryday

Ingredients

• ✓ olive oil
• onion
• garlic
• ginger root
• ketchup
• brown sugar
• molasses
• rum
• hoisin sauce
• tomato paste
• sherry vinegar
• chili powder
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Ingredients

• ✓ olive oil
• garlic
• onion
• oregano
• cumin
• ancho chile pepper
• salt
• black pepper
• white wine vinegar
• pork loin roast
• lime

Instructions

1. 1 Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
2. 2 Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

By Country Cook

Ingredients

• ✓ olive oil
• salt pork
• chicken breast
• sazon seasoning
• achiote
• sofrito
• tomato sauce
• green olive
• caper
• white rice
• gandules
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Add salt pork pieces and stir until edges start to brown, about 2 minutes. Add chicken and sazon seasoning. Cook, stirring occasionally, until chicken is white on all sides, about 5 minutes.
2. 2 Add sofrito and cook, stirring occasionally, for 5 more minutes. Pour in tomato sauce, olives, and capers. Stir to combine and cook until bubbly and all flavors are incorporated, 1 to 2 minutes. Add rice and mix well. Turn off Saute function.
3. 3 Drain liquid from the can of gandules into a large measuring cup. Add enough water to make 2 1/2 cups of liquid. Add gandules and liquid to the pot and stir well. Season with salt and pepper.
4. 4 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork and serve.

By fabeveryday

Ingredients

• ✓ olive oil
• white vinegar
• lime juice
• sugar
• thyme
• allspice
• cinnamon
• salt
• cayenne pepper
• scotch bonnet pepper
• green onion
• garlic
• chicken breast

Instructions

1. 1 In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

By BETHMCAFEE

Ingredients

• ✓ olive oil
• potato
• sweet corn kernel
• sofrito
• garlic
• tomato sauce
• oregano
• bay leaf
• water
• corned beef
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
3. 3 Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes.
4. 4 Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
5. 5 Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.

By Guangui

Ingredients

• ✓ olive oil
• banana
• green bell pepper
• shrimp
• crabmeat
• onion
• salt
• pepper
• sugar
• red wine vinegar
• bacon
• egg

Instructions

1. 1 Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
2. 2 Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
3. 3 Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

By Joy

Ingredients

• ✓ olive oil
• chicken
• adobo seasoning
• yellow onion
• green bell pepper
• garlic
• long grain rice
• chicken bouillon
• sazon goya with azafran
• water
• alcaparrado
• pimiento
• pea

Instructions

1. 1 Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
2. 2 Stir onion, peppers, and garlic into the pot; cook until soft, about 5 minutes. Add rice, bouillon, and Sazón to pot. Cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
3. 3 Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to the pot. Cover pot, reduce heat to low, and simmer until water is absorbed, rice is tender, and chicken is cooked through, about 25 minutes.
4. 4 Fluff rice using a fork and garnish with pimiento strips and peas to serve.

By Allrecipes Member

Ingredients

• ✓ olive oil
• ✓ olive oil
• green bell pepper
• red bell pepper
• sweet chile pepper
• yellow onion
• scallion
• tomato
• garlic
• cilantro
• culantro
• green olive
• oregano
• caper
• water

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Ingredients

• ✓ olive oil
• kidney bean
• shallot
• garlic
• long grain white rice
• bay leaf
• adobo seasoning
• salt
• black pepper
• clove
• parsley
• thyme
• scotch bonnet pepper

Instructions

1. 1 Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
2. 2 Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.

By La La

Ingredients

• ✓ olive oil
• onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• ham
• red bean
• potato
• pumpkin
• water
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana