1 cup All purpose flower
1 cup water
1/4 tsp. garlic powder
1/4 tsp. Adobo
Pinch ground black pepper
Pinch Sazon
2 Vienna sausages (smashed)
Canola oil
Instructions:
1. Add all purpose flour in to a bowl.
2. Add garlic powder, adobo, pepper, sazon and stir well.
3. Gradually add water and stir.
4. Add smashed vienna sausages and stir.
5. Add canola oil into a pan and allow oil to get hot.
6. Add large spoon fulls of the batter into the pan and fry until golden brown.
7. Transfer to rest on paper towels to absorb some of the oil.
Ingredients:
1 1/2 cups short or medium grain rice
4 cups water
2 anise
7 cloves
1 large cinnamon stick or 2-3 average size sticks
1 tsp. salt
2 cans coconut milk
1 cups raisins
1 cup sugar
2 tbl. sp. butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
Instructions:
1. In a bowl add rice and fill with water so it covers the rice. Allow it to sit for 2 hours to soften the rice.
2. In a large pot add 3 cups of water, anise, cloves, cinnamon stick and salt. On medium low heat bring to a simmer for 15-20 minutes.
3.Discard the spices and keep the liquid in the pot.
4. Add remaining cup of water, 1 can of coconut milk and stir.
5. Discard the water the rice was in.
6. Add rice, vanilla extract, butter, sugar, raisins, cinnamon, and stir.
7. Allow to simmer on medium high heat for 20 minutes stirring the rice every 5 minutes.
6. Add coconut milk and allow to simmer on low heat for 15-20 minutes stirring every 5 minutes.
7. Serve in a pie plate or individual ramekins and allow to chill in refrigerator for at least two hours.
4 Boneless skinless chicken breasts, cubed
5 1/2 oz. Chorizo
1 15.5 oz. can of black beans, drained
3 Tb. Sp. Cilantro, chopped
1/2 medium onion, chopped
3 Garlic cloves, minced
1 Tb. Sp. taco seasoning
1 Tb. Sp. Olive oil
Juice of 1/2 of a lime
Large tortillas
Instructions:
1. In a large skillet on medium heat add olive oil allow it to warm up for a few seconds.
2. Add chicken.
3. Add taco seasoning and stir to combine.
4. Add onions and cilantro and stir to combine.
5. Squeeze lime juice and stir.
6. Add garlic and stir.
7. Add Chorizo and break it up using with a wooden spoon.
8. Add black beans and stir.
9. Add mixture onto large tortilla and top with your favorite fixings and fold sides and roll into burrito.
Enjoy!
Tip: I added two Mexican cheeses one was Queso Fresco and the other was Queso Chihuahua and I also layered some guacamole and sour cream. The flavors were delicious!
1. In a pan cook turkey bacon and hard salami. Once cooked. Roughly chop and set aside.
2. Peel, wash, and dice potatoes.
3. Add olive oil to hot pan and add potatoes. Cook until fork tender.
4. Add garlic powder, salt, pepper,adobo,sazon to potatoes.
5. In a separate pan scramble eggs and lightly sprinkle with garlic powder, salt, pepper, adobo and sazon.
6.Add turkey bacon, hard salami, scrambled eggs to pan with potatoes. Stir.
7. Spoon mixture in to bowl and sprinkle cheddar cheese and repeat a second layer. Enjoy!
1 13.5 oz. can coconut milk
1 14 oz. can sweetened condensed milk
1 15 oz. cream of coconut
1 12 oz. evaporated milk
1 1/2 cups Rum
3 egg yolks
1/4 tsp. cinnamon
Instructions:
1. Fill half of a pot with water on medium high heat bring to a boil.
2. Place can of cream of coconut to melt down the coconut (the whole can).
3. In a blender add evaporated milk, sweetened condensed milk, coconut milk, egg yolks, cream of coconut, egg yolks, and cinnamon and blend.
4. Add Rum and blend.
Tip: While the coquito will taste delicious as soon as it's made I would recommend that you allow it to sit in your refrigerator for at least 1 daysas it'll allow the flavors to develop and make for a much better coquito. Also add 1/4 cup of water if you'd like to thin it out a bit. Store in a glass bottle. Serve over ice and enjoy!
