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Recipes


Chicken Flautas

Tamales de Pollo/Chicken tamales

Salsa Chimichurri/Chimichurri Sauce

Salsa Picante

Gazpacho

Pico de Gallo
 


Arroz con Gandules (Rice with Pigeon Peas)

Chicken "Dominican Style"
Margaritas

Sangria

Receta de Flan Casero/Homemade Flan

Tres Leches Cake

 

   

Chicken Flautas

Recipe courtesy Carol Garcia; Garcia's Kitchen

Prep Time: 1 hr 0 min

Inactive Prep Time: 1 min

Cook Time: 1 hr 40 min

Level: Intermediate

Serves: 6 servings
 

Ingredients

  • 2 1/2 pounds chicken

  • 1/2 onion, chopped

  • 1 1/2 jalapenos

  • 1 tablespoon salt

  • 1 to 2 cups vegetable oil

  • 36 corn tortillas

 

Directions

In a pot, cover chicken with water. Add onion, jalapenos, and one teaspoon of salt and bring to a boil and simmer until tender, about 1 hour. Remove meat from pot and cool. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or until tortilla is soft. Lay the shredded chicken in the middle of the corn tortillas. Add enough meat to make sure you taste the flavor of the meat and the corn tortilla. Roll the tortilla up and put toothpick through the middle of the flauta to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown or to your preference. Allow cooling off time. Remove toothpicks and serve 6 flautas on a plate with salsa or guacamole.

Arroz con Gandules (Rice with Pigeon Peas)


Ingredients:

1/2 cup sofrito

tablespoon olive oil1

1/2 cup chopped ham

4 cups water

2 cups rice

1 packet sazón

1 15-ounce can Pigeon Peas/Gandules

 

Preparation:

Heat olive oil in a 6-quart pot. Saute the sofrito and chopped ham. Add the water ,rice, sazón and gandules. Bring to a boil. Let boil for 2 to 3 minutes. Cover, reduce heat to medium low, and cook for 35 to 40 minutes.

 

 

 

   

Tres Leches Cake

Ingredients

For the cake:

  • 6 3/4 ounces cake flour, plus extra for pan

  • 1 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 4 ounces unsalted butter, room temperature

  • 8 ounces sugar

  • 5 whole eggs

  • 1 1/2 teaspoons vanilla extract

For the glaze:

  • 1 (12-ounce) can evaporated milk

  • 1 (14-ounce) can sweetened condensed milk

  • 1 cup half-and-half

For the topping:

  • 2 cups heavy cream

  • 8 ounces sugar

  • 1 teaspoon vanilla extract

 

Tres Leches Cake Directions

For the cake:

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl and beat until fluffy, gradually add the sugar and continue mixing. Add the eggs, 1 at a time, and the vanilla extract, and mix.  Add the flour mixture to the batter in batches and mix until combined. Transfer the batter to the pan and spread evenly. Bake for 20 to 25 minutes or insert a toothpick into the center of the cake; when it comes out clean, the cake is done

Remove and allow cooling for 30 minutes. Poke the top of the cake all over with a skewer or fork. Cake needs to cool completely before incorporating the glaze

For the glaze:
Whisk together the sweetened condensed milk, evaporated milk, and the half-and-half. Pour the glaze over the cake. Refrigerate overnight.

Topping:
Prepare the heavy cream with sugar and vanilla, whisk until stiff peaks are formed. Spread over the cake and allow it to chill in the refrigerator until ready to serve.   

   
   
   

Sangria Recipe

 

Ingredients

1 bottle of red wine

¼ cup of orange juice

4 peaches cut in pieces

5 tbs. sugar

lemon peels

2 oranges cut in slices for decoration

 

Combine all the ingredients in a glass pitcher. Chill for at least 1 hour before serving.

 

This is a very tasty and refreshing drink for summer!

 

As always, drink responsible.

Pico de Gallo

 

1 medium onion

1 green pepper

2 medium tomatoes

1 jalapeño

¼ cup fresh cilantro

1 lime

Kosher salt

 

Dice the first three ingredients in little squares. Chop the jalapeño in very small pieces (to bring a subtle hot flavor to your palate) and the cilantro. Mix all ingredients in a bowl, add the juice of the lime and salt to taste.

Enjoy!

 
   
   
   

Chicken "Dominican Style"
(Pollo Guisado Dominicano)


Ingredients:

6 pieces of chicken

1/2 cup white vinegar

1 1/4 teaspoon salt

1/4 teaspoon dried oregano

1/4 teaspoon adobo seasoning

Ground pepper to taste

1 cup chopped green pepper

1 cup chopped red pepper

2 big garlic cloves

1 cup minced white onions

1/2 cup chopped cilantro

10 stuffed olives cut into slices (optional)

2 cups water

2 tablespoons tomato sauce

2 tablespoons olive oil

 

Directions:

In a bowl put the pieces of chicken, cover with the vinegar and water. Let the pieces soaked for at least 30 minutes. Remove chicken, pat dried and season with salt and oregano.

Add to the chicken 1/2 of the green pepper, red peppers and onions, 1garlic, half of the olives and the cilantro. Mix well and marinate for 20 to 25 minutes (up to 24 hours)

(The remaining vegetables are used for the sofrito*)

Preheat a large nonstick saucepan on medium high heat. Pour 2 tablespoons of olive oil. Sauté until lightly cooked the vegetables that were not used. Add the tomato sauce. Cook for 5 minutes, and then add the pieces of chicken one by one and the vegetables

Cook half covered, stirring frequently. Incorporate the 2 cups of water.

The cooking time is approximately 45 minutes.  

This dish is usually served with white rice.

* Spanish word referring to a culinary combination of aromatic ingredients which have been cut in very small pieces, and slowly sautéed or braised in cooking oil.

GAZPACHO


Ingredientes
para 4 personas
Tiempo de preparación 20 minutos

2 pimientos verdes
1 pimiento rojo

6 tomates maduros grandes

1 pepino
1 cebolla grande
2 trozos de pan sin los bordes

sal

aceite de oliva

vinagre de vino

 

Preparación
Humedecer las rebanadas de pan (con un poquito de agua) agregar un poco de sal y aceite.  Cortar los tomates en trozo, los pimientos, el pepino y la cebolla. Quitarle las semillas a los pimientos. Mezclar todos los ingredientes.

En la batidora eléctrica o procesadora de alimentos, colocar la todos los ingredientes, dependiendo del tamaño, quizas deba hacerse en varias tandas. Agregar un poco de agua y triturar hasta conseguir una crema. Añadir el pan con el agua, el vinagre y se pulsar nuevamente hasta que todo esté bien triturado. Añadir agua fría y mezclar bien. Probar de sal y vinagre ( a gusto)

Pasarlo por un colador, para desechar la piel del pimiento.

Si fuera necesario, agregar mas agua, debe tener la textura de una crema liquida. Enfriar.

¡Buen provecho!

   
   
   

Salsa Picante

 

Ingredientes

 

1 cebolla mediana

1taza de cilantro

1 ajo

1 jalapeño

1 cucharada de aceite

1 lata de tomates picados, sin colar

3 cucharadas de jugo de lima

Sal

 

Pique la cebolla, cilantro, y ajo. En una sartén, se fríe el jalapeño, cuando está dorado, se lo pica. En un recipiente se mezclan los primeros tres ingredientes, el jalapeño, los tomates picados, el jugo de lima y sal a gusto. ¡Que lo disfruten!

Esta receta fue compartida por la Sra. Dolores Peña.

Salsa Picante

 

Ingredients

 

1 medium onion

1 cup cilantro sprigs

1 garlic clove, coarsely chopped

1 jalapeño pepper, coarsely chopped

1 tablespoon oil

1 (14.5-ounce) can diced tomatoes, undrained

3 tablespoons fresh lime juice

salt

 

Chop onion, cilantro, and garlic. In a pan, fry the jalapeño, when the peppers are done, chop them and in a bowl add the first three ingredients, the diced tomatoes, the lime juice and salt to taste. Enjoy.

This recipe was provided by Dolores Peña.

   
   
   

Tamales de Pollo

 

Los tamales son una parte muy importante de las tradiciones navideñas mexicanas. Los tamales tienen un espíritu familiar y en muchos hogares, se reúnen en familia para la elaboración de este plato. La forma de preparación varia según las diferentes regiones del país.

Aquí, la receta de la Sra. Rita, procedente de la zona norte de México.

 

Las hojas de mazorca de maíz, que se utilizarán para envolver los tamales deben ser remojados por 2 a 3 horas, o hasta que estén suaves y flexibles.

 

Ingredientes - Masa

4 cucharadas de manteca

200 gr. de harina de maíz para amasar

½ cucharadita de polvo de hornear

1 vaso de caldo

1 pizca de comino molido

1 pizca de azúcar

Sal

 

Preparación - Masa

Batir la manteca hasta que tenga consistencia esponjosa. Añadir la sal, el azúcar, el comino, la harina y el polvo de hornear hasta que tenga consistencia de masa.

 

Ingredientes – Relleno de pollo

¾ de pollo, sin grasa

1 cebolla blanca mediana, cortada en pedazos

1 diente de ajo, hecho puré

1 hoja de laurel

Orégano en polvo

Sal

 

Preparación – relleno

Cocinar todos los ingredientes juntos en una hoya, agregando un poquito de agua. Cuando esté totalmente cocido, desmenuzar el pollo y tenerlo listo para colocar en los tamales.

 

Preparación del tamal

En la hoja de mazorca se unta con una cuchara la masa que se ha preparado. En el centro se le hace un espacio y se coloca una cucharada del relleno de pollo.

A continuación, se cierra la hoja sobre la masa y el relleno, como formando un paquetito rectangular. Una vez que se tienen todos los tamales preparados, se cuecen al vapor. Aproximadamente de 30 a 40 minutos.

 

Los tamales se comen calientes y hay quienes los acompañan con salsa mexicanas a gusto.

 

¡Buen Provecho!

 

 

Chicken tamales

 

Tamales are an important Mexican tradition, especially for Christmas and New Years. The tamales have a strong family spirit and in many homes, families get together to prepare this dish. Tamales vary in taste according to the region of the country. 

Here, Mrs. Rita Rivera’s recipe, who is from northern Mexico.

 

Corn husks, which will be used to wrap the tamales, need to be placed for 2 to 3 hours in water, until they are soft and flexible

 

Ingredients – Masa

4 tablespoons lard or vegetable shortening

1 cup corn masa mix for tamales (cornmeal flour)

1/2 tablespoons baking powder

1 cup chicken broth

½ teaspoon Cumin

½ teaspoon sugar

Sal

 

Masa preparation

In a mixing bowl, beat the lard or vegetable shortening until smooth. Add the salt, sugar, cumin, flour and baking powder. To check if it is ready, drop a small ball of masa in a glass filled with water; if it floats, it is ready.

 

Ingredients – Chicken filling

¾ of whole chicken

1 medium onion cut in pieces

1 garlic

1 bay leave

Oregano

Salt

 

Filling preparation

Sauté chopped chicken in a little oil with all the ingredients. Add a little bit of water if needed.

When chicken is thoroughly cooked, chopped and set aside.

 

Tamales preparation

Spread the masa mixture thinly and evenly on inside of corn husk. In the center, place a tablespoon of chicken filling. Then fold the corn husk like a little square package and steam to cook. Approximately 30 to 40 minutes.

 

Enjoy!

 

   


Salsa Chimichurri

Para aquellos que saben que nací en Argentina, cuando nos juntamos a comer un asado (o barbacoa para algunos) enseguida me preguntan por la receta del “chimichurri”. Aunque la temporada de cocinar en la parrilla del jardín se está pasando, esta sabrosa salsa fría se puede utilizar con cualquier tipo de carne y en todas épocas del año. Esta receta que comparto con Ustedes es especial para mí porque es la forma en que lo prepara mi padre, quien es un “típico asador y también, tanguero argentino” ¡Que lo disfruten!

 

Ingredientes

4 cucharadas de perejil picados

4 cucharadas de ajo

1 cucharadita colmada de ají molido

1 cucharadita de orégano

Sal y pimienta

Agua hirviendo

Aceite

Vinagre

 

Preparación

Mezclar los primeros 6 ingredientes, agregar un poquito de agua y esperar hasta que los ingredientes secos absorban el agua. Luego agregar vinagre y aceite hasta que tenga la consistencia deseada, (se aconseja semi-liquida). Se puede preparar el día anterior para que tome más gusto.

 


Chimichurri Sauce

Every time we get together to grill, those who know I am from Argentina ask me the right way to make “chimichurri”. Even though the warm weather for cooking outdoors is passing, this cold delicious sauce can be used with any type of meat and during every time of the year.  This recipe is very special to me because this is the way that my father prepares it, he is an expert when it comes to “argentine grilling and tango”. Enjoy! 

 

 

 

Ingredients

4 tablespoons chopped Italian parsley

4 tablespoons chopped garlic

1 teaspoon crushed Red Pepper

1 teaspoon oregano

Salt and pepper

Hot water

Olive oil

Vinegar

 

 

Mix the first six ingredients, add a little bit of water and let the dry ingredients to absorb the water. Add the olive oil and the vinegar until the desire consistency is obtained. It can be prepared the day before.

   


Margaritas

Featured by Claudia Annoni of La Prensa La Revista

 

Llegó el verano y todos nos estamos preparando para disfrutar del calorcito, los asados y los encuentros con los amigos. En una de tantas reuniones, mi amiga Mónica tuvo la idea de experimentar con el  preparado de unas deliciosas margaritas. Decididas a perfeccionarnos con el cocktail, le pedí opinión a Señor Jesús Angel dueño de El Camino Real, quien aprobó la receta y aquí la comparto con Ustedes.

 

 

Receta básica

1 1/2 oz  Tequila
1/2 oz
triple sec (Cointreau)
1 oz
jugo de lima

 

Colocar los ingredientes en una coctelera  con hielo y agitar bien. Si desean pueden poner sal (mediana/gruesa) en el borde de la copa, debe ser previamente mojado con el jugo de la lima. Adornar con trozos de lima.

Hay una extensa variedad de sabores, tales como fresas, mango, kiwi, naranja, etc. Que se le pueden agregar de acuerdo al gusto de cada uno. También las margaritas pueden ser simples, a las rocas (hielo) o congeladas. ¡Qué lo disfruten! Como siempre, beban en forma responsable.

 


Margaritas

Featured by Claudia Annoni of La Prensa La Revista


Well, summer is here and we are ready to enjoy warm days, barbecues and get together with friends. At one of so many parties, my friend Monica had the idea to prepare these delicious margaritas. Then, we decided to perfect ourselves to the fullest with the cocktail, so I asked the opinion of Jesús Angel, El Camino Real’s co-owner who approved the recipe and now I share this one with you.

 

Basic recipe

1 1/2 oz  Tequila
1/2 oz triple sec (Cointreau)
1 oz lime juice

 

Pour the ingredients into a cocktail shaker with ice cubes. Shake well. Salt the rim of a glass. Serve. Garnish with the lime wedges.

There are an extensive variety of margaritas, such as strawberry, mango, kiwi, oranges, etc. that can be added according to taste. This cocktail can be served: neat, on the rocks or frozen. Enjoy! As always, drink responsible.

 

 

   


Receta de Flan Casero

Preparación: 10 minutos

Cocción: 45 minutos

 

Huevos                        7

Leche evaporada         1 lata

Leche condensada      1 lata

Vainilla                        1 cucharadita

Azúcar                         3 cucharadas

 

Precalentar el horno a 350 grados F.
 

Derretir el azúcar en un recipiente sobre fuego lento hasta que se haga caramelo. Cuando esta liquido, antes que se solidifique pasar al molde donde se cocinara el flan. Dejar enfriar.
 

En una licuadora mezclar el resto de los ingredientes. Verter la mezcla en el molde con el caramelo.

Se tapa el molde con papel aluminio y se cuece a baño Maria por 45minutos. Para comprobar si esta cocido se mueve suavemente, la consistencia debe ser de gelatina, pero no dura.
 

Cuando se retira del fuego debe dejarse enfriar antes de desmoldar.
 

Puede acompañarse con crema batida, dulce de leche o simplemente solo.

¡Que lo disfruten!

 


Homemade Flan

Prep time: 10 minutes

Cook time: 45 minutes

 

Eggs                                        7

Evaporated milk                      1 can

Sweetened condensed milk    1 can

Vanilla                                     1 teaspoon

Sugar                                       3 tablespoons

 

Preheat oven to 350 degrees F.
 

Place sugar in a medium saucepan over low heat until sugar is melted and turn into liquid. Pour this into the baking dish that will be use for cooking the flan. Let cool completely. It will harden.
 

In a food processor mix the rest of the ingredients. Pour egg mixture in the baking dish with sugar. Place baking dish with the mixture in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Cover with aluminum foil. Bake in preheated oven for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.  Let it cool before invert. Enjoy!

 

Easy to prepare! Flan is a sweet, rich and delicious dessert from the Latino cuisine. From Mexico to Central and South America as well as Spain, flan is presented at any occasion.

 




 

 

  

 

 

 

 

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