31 Best Puerto Rican Recipes That are Yum

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Flan

Easy Spanish Caramel Flan Dessert is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT60M · Total: PT385M · Yield: [‘8’, ‘8 Servings’]

Spanish Flan or Caramel Flan is a rich, creamy and sweet baked custard dessert covered with the most amazing and flavorful golden caramel sauce.

Ingredients

• 1 cup granulated sugar
• 4 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 1/4 cup whole milk
• 1 tablespoon vanilla extract

Instructions Important – Before You Start:

1. It’s best to make this recipe one day before you are planning on serving it as the flan needs time to cool and set (about 5 hours minimum).
2. Make sure you have a 7-inch round pan ready or a flan mold with lid aka flanera.
3. Preheat the oven to 350 degrees Fahrenheit.

Make the Caramel:

1. In a small heavy saucepan stir together the sugar and 1/4 cup water. The sugar will look moist. Bring to a boil over medium heat and cook, without stirring, until the mixture begins to turn golden.
2. Gently swirl the pan and continue to cook until sugar is a golden brown like the color of honey. Don’t allow it to get too dark as sugar can quickly burn. Remove the pan from the heat as soon as the desired color is achieved.
3. Carefully pour the caramel into the round pan (or flan pan) and gently swirl the pan so the caramel coats the bottom evenly. This should be done quickly as the caramel can harden pretty fast. If the caramel hardens before you have the chance to coat the bottom of the pan, warm up the pan over low heat.
4. Set aside and allow the caramel to cool and harden.

Make the Custard:

1. In a large mixing bowl, combine the eggs, sweetened condensed milk, whole milk and vanilla extract. Don’t whisk too vigorously to prevent too many air bubbles from forming.

Create a Bain Marie (hot water bath):

1. Pour the custard into the caramel coated pan and cover it tightly with aluminum foil or with the lid if using a flan pan. Place the custard/caramel pan into a larger baking pan (I use a large roasting pan) and pour enough warm water to reach about halfway up the pan. This creates a bain-Marie or water bath that will help cook the custard gently.

Bake:

1. Carefully place the baking dish in the oven and bake for 1 hour and 15 minutes.
2. Remove the baking pan from the oven and using a kitchen towel or oven mitt carefully lift the flan pan. Remove the aluminum foil or lid and allow to cool at room temperature. At this point the flan will be a bit jiggly but will continue to set with the remaining heat.
3. After the flan is cool, cover the pan and refrigerate for 4 hours or overnight.

Unmold:

1. To unmold, slide a paring knife around the edges of the pan to loosen up the flan. Invert a serving platter on top of the flan pan and turn the pan and platter over. When the flan is released, carefully lift off the flan pan. The caramel should be at the bottom of the platter.

2. Sancocho Soup

Sancocho Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound bone-in chicken pieces (thighs and/or drumsticks)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 medium potatoes, peeled and cubed
• 1 plantain, peeled and cut into 2-inch chunks
• 1 cup corn kernels (fresh or frozen)
• 1 cup cassava (yuca), peeled and cut into chunks
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 1 carrot, sliced; 1 stalk celery, sliced

Instructions

1. 1. In a large pot, heat oil and brown the chicken pieces; remove and set aside.
2. 2. Sauté onion and garlic in the pot until translucent.
3. 3. Return chicken to the pot with broth, bay leaf, cumin, and oregano; bring to a boil.
4. 4. Add potatoes, plantain, cassava; reduce heat and simmer 25-30 minutes until vegetables are tender and chicken is cooked through.
5. 5. Add corn in the last 5 minutes of cooking.
6. 6. Season with salt and pepper; discard bay leaf.
7. 7. Garnish with cilantro and serve hot.

3. Coconut Nog

Coquito | Puerto Rican Coconut Nog is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1M · Total: PT1H50M · Yield: 6

Christmas means it’s time for coquito! Coquito is a rich creamy coconut and rum drink that is served in Puerto Rico for Christmas.

Ingredients

• 1 (12 oz) can evaporated milk
• 1 (14 oz) can sweetened condensed milk
• 2 cups (1 15 oz can) cream of coconut (like Coco Lopez)
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tsp vanilla
• 1 1/2 cup white rum
• cinnamon sticks for garnish

Instructions

1. Mix all ingredients in a blender at high speed.
2. Refrigerate for a minimum of 1 hour.
3. Shake well before serving.
4. Serve cold in a small glass. Garnish with cinnamon stick.

4. Creamy Rigatoni with Sofrito Avocado Sauce

Creamy Rigatoni With Sofrito Avocado Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Quick and easy, creamy rigatoni pasta gently tossed in avocado and fragrant sofrito sauce. Made with a Puerto Rican twist, using adobo. A delicious dinner recipe that’s perfect for a busy weekday summer night.

Ingredients

• 8 ounces rigatoni pasta
• 1 large ripe avocado (halved, deseeded, scooped out)
• 1 tablespoon olive oil
• 4 tablespoons sofrito
• 1/2 teaspoon adobo
• 2 tablespoons water
• 1 teaspoon nutritional yeast (optional)

Instructions Pasta

1. Bring a pot of salted water to a boil. Once at a boil, add the rigatoni noodles and cook until al dente, about 10-15 minutes. Alternatively, cook according to package instructions.

Avocado Pasta Sauce

1. While the pasta cooks, place the avocado, olive oil, sofrito, adobo, water, and nutritional yeast (optional) into a blender. Blend well until creamy.
2. Toss to combine the cooked rigatoni pasta with the avocado sauce. Best served and enjoyed right away. Or, chill for at least an hour.

5. Pernil Asado

Puerto Rican Roast Pork Shoulder (Pernil) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT300M · Total: PT3215M · Yield: [’18’, ’18 Servings’]

Marinated pork shoulder in a special Puerto Rican spicy/garlic paste for three days will give you the moistest and tenderest roast pork you have ever eaten! And that thick pig skin cap (chicharrón) is crisp and crunchy.Make sure you purchase a pork shoulder with a thick skin cap. If you can’t find one, ask the butcher to leave the skin on.

Ingredients

• 10 pound pork shoulder (skin-on, bone-in (picnic shoulder))
• ½ cup white vinegar
• 2 whole garlic head (peeled and grated or crushed)
• ⅓ cup Sofrito (red or green)
• 2 tablespoons Adobo seasoning
• 2 tablespoons dried oregano
• 2 tablespoons onion powder
• 1 ½ tablespoons Sazón (3 packets)
• 2 tablespoons ground cumin
• ½ tablespoons Kosher salt
• 1 teaspoon ground black pepper

Instructions Prep the Pork Shoulder:

1. Use a sharp knife to carefully cut across the front where the fat and skin join.  Cut only a couple of inches on each side and gently pull and lift the skin loose to create a pocket between the skin and the flesh.
2. Pull the skin back a little and make shallow cuts into the pork flesh.  Do not cut into the skin.
3. Turn the pork over and make a few cuts into the bottom of the pork.
4. Place the pork in a large basin and pour the vinegar all over the pork shoulder. Make sure you get under the skin and rub it all over the meat. Do not rinse the vinegar off with water.
5. Set the pork on a large plate and reserve while preparing the paste.
6. In a small bowl, add the grated garlic, sofrito, adobo seasoning, oregano leaves, onion powder, Sazón, cumin, salt, and black pepper.  Stir to make a thick paste.
7. Spoon 1/3 of the paste into the pocket between the skin and the flesh.  Rub it into the cuts and the flesh.
8. Turn the pork over and rub another 1/3 of the paste on the bottom of the pork and into the cuts.
9. Turn the pork over, skin side up and use the remaining 1/3 of the paste to rub into the sides of the pork.
10. Wrap the pork completely in plastic wrap, pulling the wrap tightly around the pork.  Then wrap the entire package with aluminum foil and place it on a plate. Place in the refrigerator to marinate for up to 3 days.

Roast the Pork Shoulder:

1. Remove the pork shoulder from the refrigerator. Discard the foil and plastic and wipe off the paste from the top of the pork skin.  Dry the skin with a paper towel and allow the pork to rest for 30 minutes.
2. Preheat the oven to 350°F Adjust the oven rack to the lower 1/3 position.
3. Place a roasting rack inside a large roasting pan and spray with non-stick oil. Spray a large sheet of foil with non-stick oil. Set the pork in the roasting rack and cover the pan with the oiled foil.
4. Roast the pork shoulder for 5 hours or until the internal temperature is between 175°F and 205°F. Cook to 175°F to 180°F if you want to slice the pork or cook to 200°F to 205°F for shredded pork.
5. Remove the pan from the oven and remove the foil.  Increase the oven temperature to 425°F and return the roast to the oven to crisp and blister the skin.  Watch closely, turning every few minutes to get the skin browned, crisped, and blistered evenly.
6. Remove the roast and let it rest for 30 minutes.
7. When ready to serve, remove the crisp pork skin from the flesh, break or cut it into sections and serve separately.  Transfer the pork shoulder to a platter and either shred or pull chunks off and serve.

6. Instant Pot Chicken Fricassee

Instant Pot Chicken Fricassee is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

This Cuban / Puerto Rican inspired Instant Pot Chicken Fricassee is the ultimate comfort stew.

Ingredients

• 1½ cup mojo sauce (to marinate chicken, optional)
• 1 cup white rice (pre-cooked)
• 1 tbsp olive oil
• 1 yellow onion (diced)
• 4 chicken thighs (bone-in, skin removed)
• 4 carrots (chopped)
• 3 Yukon gold potatoes (quartered)
• ¾ cup manzanilla olives (with ¼ cup olive juice )
• ¾ cup tomato sauce
• 2 tbsp Adobo seasoning
• 1 cup chicken broth
• 1 bay leaf

Instructions Prep

1. Pre-cook 1 cup of white rice (in pressure cooker, that’s 1 c. water to 1 c. rice at high pressure for 3 minutes, then natural release for 10 minutes).
2. Marinate chicken in mojo sauce for at least 2 hours.

Instant Pot Chicken Fricassee

1. On sauté setting, add olive oil and onion and sauté until translucent.
2. Add chicken thighs (without mojo), carrots, olives, potatoes, seasonings, tomato sauce, bay leaf and broth. Veggies and chicken should be submerged.
3. Pressure cook on high for 18 minutes with 10 minutes natural release, then vent.

7. Air Fryer Tostones

Air Fryer Tostones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

Air Fryer Tostones are the healthiest way to serve up the classic twice-fried green plantains! Made without oil, these air-fried tostones are extra crispy on the outside, but soft on the inside! Starchy green plantains, air fried, smashed, then air fried again. This naturally gluten-free, vegan, and paleo Latin American and Caribbean salty side dish or appetizer is ready in 15 minutes!

Ingredients

• 2 Large Green Plantains
• Water
• 1 Lime
• Salt (to taste)

Instructions

1. Peel your plantains by slicing the tips off, then making a slit, lengthwise, down the thick peel. Use your fingers to slowly peel off the entire plantain peel.
2. Slice the peeled plantains into thick 1-inch chunks.
3. In a large bowl, mix together a few cups of water, the juice of 1 lime, and 1-2 teaspoons of salt.
4. Add the plantain chunks to the bowl of water and let them soak for about 5-10 minutes.
5. Remove the plantains and pat them dry using a paper towel.
6. Add the patted dry plantain chunks to your air fryer basket (spray them lightly with cooking spray if desired). Air fry the plantains at 350°F for 3-5 minutes on each side.
7. Carefully remove the plantains and place them on a lined, hard flat surface and place another sheet of parchment paper over top.
8. Use a heavy mug or flat-bottomed bowl* to smash the plantains flat (about 1/4-inch to 1/8-inch thick). Optionally, once flattened, dip the tostones back in the citrus soak and let the excess water drip off.
9. Place the flattened tostones back in the air fryer to air fry at 400°F for an additional 3 minutes (no need to flip them), until crisp and golden. You may need to do 2-3 batches depending on the size of your air fryer basket.
10. Season the hot tostones with extra salt and serve them right away with your favorite dips and sauces.

8. Yuca Fries

Yuca Fries (Aipim Frito) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Yield: [‘4’]

Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delicious!

Ingredients

• 2 fresh yuca/cassava (or 6 frozen yuca sections)
• 2 tbsp olive oil ((or more if desired))
• salt and pepper to taste (a pinch of each)
• dried cilantro (a pinch (or your favorite dried herb))
• 1 lime

Instructions

1. CUT & PEEL: If you are using fresh yuca/cassava: Cut off both ends of the yuca root. Depending on the length of the yucca, cut the root into 3 to 4-inch rounds. Using a large vegetable peeler or sharp knife, place the root upright and peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin.  SEE PIC. 1 I find it easier to peel it after soaking the root for about 10 minutes.
2. Skip this process If you are using frozen yuca/cassava since it is already peeled and divided into sections.
3. BOIL: Place fresh or frozen rounds in a pot with enough tap water to cover and a good pinch of salt, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit. SEE PIC. 2 Depending on the thickness of the rounds, it may take extra 5-10 minutes to get fork tender!
4. Remove from water using a slotted spoon and drain well with a paper towel. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle. SEE PIC. 3
5. BAKE OR FRY: Then, cut them into sticks (about ½ to ¾-inch thick).
6. To Bake: Preheat oven to 425º F (about 218º C). Toss them with olive oil, salt, pepper, and dried cilantro (optional), and distribute them in a single layer onto a baking sheet.  SEE PIC. 4 Bake for about 20 minutes, turning once.  Yuca Fries are done when they are lightly golden brown and also crispy on the outside and still soft on the inside.  Season with more salt & pepper, if desired. Squeeze fresh lime juice on top and serve with ketchup, Jalapeño-Lime Aioli, chimichurri, or your favorite dipping sauce.
7. To Deep-Fry: heat enough oil to cover the yuca sticks in a heavy-bottom pot (over medium-high heat) or a deep-fryer (to reach 375 degrees F or 190 degrees C). Then fry them in batches, turning once, until golden brown. Remove with a slotted spoon and drain over paper towels.
8. To Air Fry: Spray both the air fryer basket and the yucca fries with cooking spray. Then cook them at 375 degrees F or 190 degrees C for 13-16 minutes or more depending on their thickness, flipping yuca halfway through. Leave enough space between them to cook evenly.  If cooking frozen yuca fries in the air fryer, add them to the basket and let them cook for about 8-10 minutes, and shake the basket. Then spray them with the cooking spray and follow the directions above.

9. Vegan Coquito

Vegan Coquito is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Learn how to make this delicious Puerto Rican Christmas beverage called Coquito. This Caribbean beverage that’s completely vegan and free from alcohol making it suitable for children, drivers or anyone who doesn’t drink alcohol and yet still foolproof.

Ingredients

• 14 oz can of coconut milk ((400ml) full fat)
• 14 oz can of cream of coconut ((400ml))
• ⅓ cup of almond milk ((80ml))
• ½ tsp of cinnamon ((1g))
• ½ tsp of nutmeg ((1g))
• ¼ tsp of cloves ((0.25g))
• 1 tsp of vanilla ((4g))
• alcohol free rum essence/flavoring (optional, to taste)
• vegan condensed milk (optional, to taste)

Instructions

1. Pour and combine all of the ingredients into a blender.
2. Proceed to blitz at high speed until smooth and creamy in texture
3. Stir in the rum flavouring (if you are using to your desired taste)
4. Pour into a pitcher jug or funnel into a bottle
5. Refrigerate prior to serving
6. Garnish with nutmeg or cinnamon and enjoy!

10. Tripleta Sandwich

Puerto Rican Tripleta Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT140M · Yield: [‘2’]

Piled high with meat, cheese, and fresh vegetables, the tripleta sandwich is a Puerto Rican standard that puts a new twist on the classic Cuban sandwich.

Ingredients

• 1 chicken breast (boneless & skinless)
• 1 boneless pork chop
• 1 teaspoon cumin powder
• 1 tablespoon fresh parsley (chopped)
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce (+ more to taste)
• 1 French baguette or sub bun (10″ to 12”)
• 3 slices smoked ham
• 3 slices Gouda cheese
• 1 tomato (sliced)
• lettuce
• condiments (mayo, mustard, ketchup)
• salt and pepper
• chips (optional (to serve on the side))

Instructions

1. Season the raw chicken and pork with salt, pepper, cumin, parsley, olive oil and Worcestershire sauce. Cover and chill in the fridge for 2 hours.
2. Remove the chicken and pork from the marinade. Cook in a frying pan over medium heat, until fully cooked (350ºF in an electric skillet). It should take around 10 to 15 minutes, flipping halfway through (the internal temperature should be 165°F for chicken and 145°F for pork).
3. Cut the chicken and pork into small pieces. Place in a bowl and add a little more Worcestershire sauce, to taste.
4. Slice the baguette open and add some mayo, mustard and ketchup.
5. Assemble sandwiches with the smoked ham slices, Gouda cheese, chicken and pork, lettuce and tomato. Cut in half to make 2 sandwiches.
6. Serve with chips on the side!

11. Baked Sweet Plantains

Amazing and Easy Sweet Plantains (Platanos Maduros) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: 4

Crispy and Sweet, these Baked Sweet Plantains are so incredibly tasty and a healthier version of the typically fried version. The plantains caramelize in the oven with just the right amount of crunch around the edges and tenderness in the middle … you won’t even know they are baked!

Ingredients

• 3 ripe plantains (yellow skin with black spots, see picture)
• 2 tablespoons olive oil
• salt to taste

Instructions

1. Preheat oven to 450 degrees F. Line a cookie sheet with foil. Spray foil with cooking spray to insure easy removal.
2. Cut the ends off of the plantains and peel. Cut each plantain in half. Cut each half into 3-4 slices length-wise.
3. Arrange in a single layer on the cookie sheet and brush the tops with olive oil. Bake for 7-10 minutes, when edges start to brown, flip them over and coat the other side of plantains with remainder of olive oil. Bake until plantains are golden brown and very tender. I bake these for a total of 15 minutes.
4. Season with salt to taste.

12. Instant Pot Carne Guisada

Instant Pot Carne Guisada (Mexican Beef Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT80M · Yield: [‘4’]

This easy Carne Guisida is made in the instant pot for a quick dinner idea!

Ingredients

• 2 pounds beef stew meat (trimmed of excess fat)
• 1-2 tablespoons oil (olive canola, etc, divided)
• Kosher salt and freshly cracked black pepper (to season beef)
• 1 cup onion (chopped)
• 3 Roma tomatoes (coarsely chopped)
• 3 garlic cloves (chopped)
• 1 jalapeno (chopped or serrano pepper)
• 1 tablespoon chili powder (ancho or chipotle chile powder)
• 1 teaspoon cumin
• 1 teaspoon dried oregano leaves
• 2 ½ cups beef broth
• 1 8 ounce can tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 ½ pound potatoes (peeled and cut into 2 inch pieces)
• 1 bay leaf
• 4 tbsp broth or water
• 2 tbsp cornstarch (tapioca starch, flour)

Instructions

1. Season stew meat generously with kosher salt and pepper.
2. Hit the SAUTE function on the pressure cooker. You’ll need about 15 minutes. Once hot, add some oil and sear meat until browned. Do this in batches, adding more oil if needed. Set meat aside on a plate.
3. Add chopped onions, tomatoes, garlic, and jalapenos, chili powder, cumin, and dried oregano to the pot. Continue to saute until vegetables are tender, about 5 minutes.
4. Press CANCEL. Add browned stew meat back into pot. Add broth, tomato sauce, Worcestershire sauce, potatoes, and bay leaf, and give it a stir to combine.
5. Close and lock lid. Pressure cook on HIGH for 35 minutes. (It will take about 15 minutes for the instant pot to come to pressure).
6. When the cooking cycle ends, let pressure release naturally for 15 minutes, then use the steam release valve to release remaining pressure. Remove the lid.
7. Mix water and cornstarch to create the slurry. Be sure there aren’t any lumps.
8. Set pressure cooker to SAUTE and let stew come to a simmer. Slowly add slurry to stew, stirring constantly with a whisk. Let simmer until thickened, one or two minutes.
9. Remove bay leaf before serving.

13. Pinchos De Pollo

Puerto Rican Pinchos de Pollo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT150M · Cook: PT10M · Total: PT160M · Yield: [‘4’, ‘4 people’]

Puerto Rico Pinchos are traditional street food in Puerto Rico and can be made from pork or chicken that has been marinated in a tangy sauce and then grilled to perfection. 

Ingredients

• 1 tbsp minced garlic
• ½ tsp salt (fine Himalayan )
• ½ tsp freshly ground black pepper
• 2 tsp minced fresh oregano (or 1 tsp (2 g) dried)
• 1 tbsp extra virgin olive oil
• 1 tbsp freshly squeezed lime juice
• 1½ lb boneless, skinless chicken breasts

Instructions

1. Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
2. In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.
3. Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid. Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
4. Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]). Depending on the type of grill this may take 15 to 20 minutes. Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
5. Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not overcook.
6. Remove from the grill and serve immediately.

14. Pastelon

Plantain Lasagna (Pastelon) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘4’, ‘4 -6 servings’]

Bring a taste of Puerto Rico to your dining table with this delicious Pastelon dish

Ingredients

• 4 large plantains (ripen)
• 1 lb of ground beef
• 2 tsp of adobo seasoning (heaping)
• 1 tbsp of sazon (heaping (see post for recipe))
• 1 onion (minced)
• 3 garlic cloves (minced)
• 1 green bell pepper (minced)
• ¼ cup of fresh cilantro (coriander, chopped)
• ⅓ cup of olives/capers
• 1 cup of tomato sauce
• 2 cups of dairy free cheese
• 3 large eggs (beaten)
• Coconut oil

Instructions

1. Preheat the oven 356f/180C/gas mark 4.
2. Grease or lightly spray a casserole dish and set aside
3. In a large bowl, add the ground beef and season with the sazon and adobo and set aside.
4. Meanwhile, melt 2 tbsp of coconut oil in a large skillet on medium heat then proceed to saute the onion, garlic, and minced bell pepper – this is the sofrito!! along with the cilantro until soft and translucent.
5. Once softened add the ground beef, stir and sear the meat. This should take a few minutes to brown, just keep folding and stirring the meat.
6. Add the tomato and olives/capers, stir then reduce the heat to low, cover and simmer for 5-10 minutes.
7. Prepare the plantain by cutting the ends of each one, then scoring lengthways across each plantain (becareful, not to slice too deep, just deep each to remove the skin). Take off the skin and cut the plantain in lengthways strips about 1″ for each one. You should get 4 slices per plantain.
8. Melt some coconut oil on medium heat, just enough to lightly fry the plantain strips. Work in batches of needed and fry both sides until golden brown.
9. Blot off any excess oil before covering the bottom of the roasting dish with strips of plantain. Grab the egg mixture and brush it over the first layer.
10. Then spoon the ground beef about 1” thickness and spread evenly across and then sprinkle some of the cheese onto
11. Repeat this step of layer the plantain, brush the on egg wash, spooning and spreading out beef and sprinkling the cheese again until you have 2-3 layers.
12. The final layer should be a layer of plantain then brushing the remaining part of egg wash before topping off with the cheese.
13. Bake in the oven for 20 minutes until golden brown
14. Serve accordingly.

15. Sofrito

Sofrito is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’72’, ’72 tablespoons (or 4 1/2 cups total)’]

Sofrito is a fantastic Puerto Rican aromatic flavor base of pureed onions, peppers, garlic, and herbs to bring all of your Hispanic dishes to life!

Ingredients

• 2 medium white onions ( (peeled, roots trimmed, roughly chopped))
• 2 green bell peppers ( (seeds and ribs removed, roughly chopped))
• 1 red bell pepper ( (seeds and ribs removed, roughly chopped))
• 2 cubanelle peppers ((seeds and ribs removed, roughly chopped))
• 10 ajies dulces peppers ( (stems and seeds removed, chopped))
• 12 cloves garlic ( (peeled and chopped))
• 1 bunch culantro/recao leaves ( (stems removed – about 25 leaves) roughly chopped)
• 1 bunch cilantro leaves ( (stems removed – about 25 leaves) roughly chopped)

Instructions

1. Make sure all your peppers are rinsed and dried before seeding and chopping them.
2. Place onion, green and red bell peppers, cubanelle pepper, ajies dulces peppers, and garlic in the bowl of a food processor. Process until blended, but still has texture and not watery. Work in batches, if necessary.NOTE: Sofrito should have a similar consistency of pesto, like a thick paste. If it needs a little liquid, you can add a bit of water or olive oil, while blending. But use as little as possible, so the mixture doesn’t end up loose and runny.
3. Once blended, your sofrito is ready for immediate use. Typically 1 to 2 tablespoons is used per recipe. We love it in our sofrito chicken or mixed into rice, beans, or soup.For information about all the ingredients, where to find them, and possible substitutions, please refer to the article.

16. Pollo Guisado

Pollo Guisado (Chicken Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘4’]

The best pollo guisado recipe with bone-in chicken, potatoes, spices, and olives, cooked until tender. A Puerto Rican chicken stew that is packed with flavor and super easy to make.

Ingredients

• 2 lbs chicken (bone-in)
• 1 cup chicken stock
• 2 cups water
• 2 potatoes (peeled and chopped)
• 1/2 onion (finely diced)
• 1/2 red bell pepper (finely diced)
• 3 garlic cloves (finely minced)
• 1/4 cup sofrito (optional)
• 8 ounces tomato sauce
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tbsp adobo
• 1 tsp sazon
• 1/2 cup olives
• salt and pepper to taste
• oil

Instructions

1. Begin by seasoning the chicken with adobo, sazon, salt, and pepper. Heat some oil in a large pot over medium-high heat. Add the chicken, skin side down, and cook for 3-4 minutes on each side. Make sure to work in batches so you don’t overcrowd the pan.
2. Remove the chicken from the pot and set it aside. Add the onions and peppers and cook for 2-3 minutes or until translucent. Season with a pinch of salt. Stir in the fresh garlic and tomato paste and cook for 40 seconds. Add the sofrito, tomato sauce, and bay leaf.
3. Add the chicken back to the pot and cover with 2 cups of water and 1 cup of chicken stock. Cover and cook for 20 minutes. Once the 20 minutes are up, add the potatoes and olives. Cover and cook for 20 minutes or until the chicken is fully cooked through and the potatoes are fork-tender.
4. Cook uncovered for 5-10 minutes and let the sauce thicken a bit. Check for seasoning and enjoy!

17. Arroz Con Pollo

Arroz Con Pollo is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 chicken thighs (bone-in or boneless)
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup peas
• 1/2 cup diced tomatoes
• 1/2 teaspoon paprika
• 1/4 teaspoon turmeric or saffron for color (optional)
• Salt and pepper to taste
• Optional: 1/4 cup sliced olives, chopped cilantro for garnish

Instructions

1. 1. Season chicken and brown in olive oil in a heavy pot; remove and set aside.
2. 2. In the same pot, sauté onion, pepper, and garlic until softened.
3. 3. Add rice and toast for 1-2 minutes.
4. 4. Stir in broth, tomatoes, paprika, and turmeric; return chicken to the pot.
5. 5. Cover and simmer 20-25 minutes until rice is tender and chicken is cooked through.
6. 6. Stir in peas and cook 1-2 minutes more; season with salt and pepper.
7. 7. Remove from heat and let rest 5 minutes; garnish with olives and cilantro if desired.

18. Flan De Queso

Flan de Queso is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [’10’, ’10 servings’]

Cream cheese flan topped with simple homemade caramel sauce

Ingredients

• 1 cup granulated sugar
• 8 ounces cream cheese (softened)
• 14 ounce can sweetened condensed milk
• 12 ounce can evaporated milk
• 5 large eggs (room temperature)
• 1 tablespoon vanilla extract

Instructions

1. Preheat to oven 350F. Put a pot of water on to boil. 
2. Set a 9-inch round cake pan into a larger baking pan. The larger baking pan needs to have sides at least 2 inches high.³ 
3. Add the sugar to a small heavy saucepan. 
4. Heat the sugar over medium-low heat until the sugar melts and completely dissolves, stirring as needed.
5. Remove the pan from the heat when the sugar is amber colored. Keep an eye on it so that it doesn’t burn. 
6. Pour the melted sugar into the bottom of the cake pan and carefully swirl the sugar up the sides. The sugar will begin harden right away, so work quickly. 
7. Add the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla to a blender or food processer. 
8. Blend until smooth and well-combined. 
9. Pour the blended custard into the cake pan over the sugar. 
10. Carefully pour the boiling water around the cake pan in the larger pan to create a water bath. The water should come up one inch on the outside of the cake pan.
11. Bake for about 60 minutes, or until the middle is slightly jiggly but the edges are set. 
12. Remove the pans from oven, but let the flan remain in its pan in the water bath for 1 hour. 
13. Remove the pan of flan from the water bath, and chill for at least 2 hours. 
14. To serve, run a thin knife around the edge of the pan. 
15. Place a plate over the pan of flan and flip upside-down to invert. 
16. Slice into wedges, and serve topped with any remaining caramel in pan, if desired. 

19. Air Fryer Sweet Plantain

Air Fryer Sweet Plantains (Plátanos Maduros) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 Servings’]

You’ll love these air fryer sweet plantains (plátanos maduros). This easy recipe is made with much less fat and calories!

Ingredients

• 2 medium ripe plantains
• 2 teaspoons avocado oil
• 1/8 teaspoon coarse salt

Instructions

1. Peel plantains. Then slice into 1/2-inch thick pieces.
2. Place plantain pieces in a medium size bowl. Add oil and salt. Mix well so every side of each plantain is covered with oil.
3. Add plantain to air fryer basket. Be careful not to overcrowd basket. You will likely need to cook in batches.
4. Turn on air fryer to 400°F. Cook plantain for 10 minutes, flipping over half way through.
5. Remove plantain pieces carefully from air fryer basket and set on plate. Sprinkle with additional salt if desired. Repeat until all the plantain is cooked.

20. Bistec Encebollado

Bistec Encebollado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb flank steak, thinly sliced
• 2 large yellow onions, sliced
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup lime juice
• 1/4 cup orange juice (optional)
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Cooked white rice or tostones, for serving

Instructions

1. 1. In a shallow bowl, whisk lime juice, orange juice, cumin, oregano, salt, and pepper; add steak and toss to coat; marinate 15–20 minutes.
2. 2. Slice the onions and mince the garlic.
3. 3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the steak in batches until browned, about 2–3 minutes per side; transfer to a plate.
4. 4. In the same skillet, add remaining oil and sauté onions until softened and lightly caramelized, about 8–10 minutes; add garlic in the last minute.
5. 5. Return steak to the skillet; pour in any remaining marinade; cook 3–5 minutes more, until beef is cooked through and onions are tender.
6. 6. Taste and adjust salt/pepper. Garnish with cilantro and serve over rice or with tostones.

21. 20-Minute Habichuelas Guisadas

20-Minute Habichuelas Guisadas (Puerto Rican Bean Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

Puerto Rican bean stew (habichuelas guisadas) packed with Latin flavors and ingredients. This dish is 100% vegan, healthy, and a great addition to other Puerto Rican sides.

Ingredients

• 2 tablespoons oil
• 1/3 cup sofrito (see recipe notes)
• 8 ounces tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon sazon
• 1/2 teaspoon adobo
• 1 teaspoon chili powder
• 2 bay leaves
• 30 ounces canned kidney beans (or two 15.5-ounce cans, drained)
• 2 medium russet potatoes (chopped)
• 1/2 cup Spanish pimento-stuffed green olives (optional)
• 2 cups water

Instructions

1. Add oil to a pot or dutch oven over medium heat. Once the oil is hot, add the sofrito. Stir and cook for 1 minute.
2. Next, add the tomato sauce, tomato paste, sazon, adobo, chili powder, and bay leaves. Stir to combine. Cook for another minute.
3. Add the beans, potatoes, olives, water and stir everything together. Cover the pot and bring the stew to a boil. Once at a boil, reduce to a simmer, cover, and stir occasionally. Simmer until the potatoes are fork-tender, about 10 minutes

22. Churrasco with Chimichurri Sauce

Churrasco Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT8M · Total: PT48M · Yield: [‘4’, ‘4 Servings’]

This Portuguese-inspired grilled skirt steak is marinated in a flavorful citrus garlic mojo criollo sauce and then grilled for one juicy and tender cut of meat. Churrasco is extremely easy to prepare at home and can be made in under 30 minutes and served with Chimichurri Sauce made using fresh ingredients.

Ingredients

• 1/3 cup Oil
• 1/3 cup Garlic Cloves
• 1/2 cup Minced Onion
• 2 teaspoons Dried Oregano
• 1 cup Orange Juice
• 2 teaspoons Orange Zest
• 1/2 teaspoon Ground Cumin
• 2 lbs Skirt Steak
• 3 Garlic Cloves (minced)
• 1 Shallot (diced small)
• 1½ cups Fresh Cilantro
• 1 cup Parsley
• 1/3 cup Fresh Oregano
• 1/3 cup Red Wine Vinegar
• 3 Limes (zest and juice)
• 1/3 cup Olive Oil
• 1/2 teaspoon Coriander
• 1/2 teaspoon Cumin
• 2 tablespoons Rock Salt (or Maldon Salt or coarse salt)
• 2 teaspoons Freshly Ground Black Pepper

Instructions Marinade

1. To marinate the steak, use a gallon-size resealable bag or a baking dish. Combine the marinade ingredients and pour over the meat. Seal or cover and place in the fridge to marinate for a minimum of 30 minutes and up to 24 hours.

Chimichurri Sauce

1. While the steak is marinating prepare the chimichurris sauce. Place all the chimichurri ingredients into a food processor and pulse until well chopped. Pour it into a container to allow the flavors to marinate together. I recommend 30 minutes up to overnight if you have the time.

Steak

1. Drain the marinade and remove the steak. Pat it dry and then season it with rock salt (or coarse salt or Maldon Sea Salt) and pepper (freshly ground if possible) on both sides.
2. Heat your grill to 350º F or heat a grill pan over medium-high heat. Grill the steak for 3 to 4 minutes per side until it reached 155º F for a rare steak to 165º F for well done.
3. Allow the steak to sit for 5 minutes before slicing and serving it.
4. To serve slice the meat against the grain and spoon chimichurri sauce on top.

23. Habichuelas Guisadas

Vegetarian Puerto Rican Habichuelas Guisadas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 to 8 servings’]

This Puerto Rican Habichuelas Guisadas recipe is one of our favorite frugal meals that is packed full of flavor! {WW 2 Purple, 3 Blue, 6 Green, Vegan, Vegetarian, Gluten Free}

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 Sweet Onion (roughly chopped)
• 2 Green Peppers (roughly chopped)
• 2 Russet Potatoes (peeled and roughly chopped)
• 1 tbsp Minced Garlic
• 2 Cans Kidney Beans, (undrained, 15 oz )
• 1 Can Tomato Sauce (8 oz )
• 2 Cans of water, measured from empty tomato sauce can
• ½ tbsp Adobo (start with ½ tbsp. Taste, and add more if desired)
• ½ teaspoon Truvia
• Salt and Pepper (to taste, use sparingly, because there’s salt and pepper in the adobo)

Instructions

1. Add olive oil to a hot pan over medium heat. Add onion, green peppers and potatoes. Lightly sprinkle with salt. Cook for eight minutes, stirring frequently.
2. Add in minced garlic. Sauté for another two minutes.
3. Add kidney beans (with liquid) and tomato sauce. After you’ve poured in the tomato sauce, fill the empty can with water twice and add the water to the pot.
4. Stir in the adobo and truvia. Start with ½ tbsp of Adobo, and add a bit more if desired (up to one⅔ tbsp). It’s really up to personal preference, but work up to the tablespoon so you don’t over-season. Season with salt and pepper if desired.
5. Turn heat onto medium low, cover, and simmer for 30 minutes.

24. Puerto Rican Style Beans

Vegetarian Puerto Rican Habichuelas Guisadas Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 to 8 servings’]

This Puerto Rican Habichuelas Guisadas recipe is one of our favorite frugal meals that is packed full of flavor! {WW 2 Purple, 3 Blue, 6 Green, Vegan, Vegetarian, Gluten Free}

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 Sweet Onion (roughly chopped)
• 2 Green Peppers (roughly chopped)
• 2 Russet Potatoes (peeled and roughly chopped)
• 1 tbsp Minced Garlic
• 2 Cans Kidney Beans, (undrained, 15 oz )
• 1 Can Tomato Sauce (8 oz )
• 2 Cans of water, measured from empty tomato sauce can
• ½ tbsp Adobo (start with ½ tbsp. Taste, and add more if desired)
• ½ teaspoon Truvia
• Salt and Pepper (to taste, use sparingly, because there’s salt and pepper in the adobo)

Instructions

1. Add olive oil to a hot pan over medium heat. Add onion, green peppers and potatoes. Lightly sprinkle with salt. Cook for eight minutes, stirring frequently.
2. Add in minced garlic. Sauté for another two minutes.
3. Add kidney beans (with liquid) and tomato sauce. After you’ve poured in the tomato sauce, fill the empty can with water twice and add the water to the pot.
4. Stir in the adobo and truvia. Start with ½ tbsp of Adobo, and add a bit more if desired (up to one⅔ tbsp). It’s really up to personal preference, but work up to the tablespoon so you don’t over-season. Season with salt and pepper if desired.
5. Turn heat onto medium low, cover, and simmer for 30 minutes.

25. Instant Pot Picadillo

Instant Pot Cuban Picadillo Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT18M · Cook: PT22M · Yield: [‘5’, ‘5 servings’]

Inspired by classic Cuban Picadillo, this quick and easy Instant Pot spin on the traditional recipe includes sweet raisins, salty pimento-stuffed olives, and dry white wine.

Ingredients

• 3 tablespoons olive oil
• 1 large yellow onion (diced)
• 6 medium-large cloves garlic (crushed)
• 1 pound lean ground beef (I use 90% lean)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 3/4 cup dry white wine (such as Sauvignon Blanc)
• 1 1/2 cups chopped potato (see Note)
• 8 ounces tomato sauce
• 1/2 cup beef stock (or water)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Adobo seasoning (optional)
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 3 tablespoons tomato paste
• 1/4 cup raisins
• 1/2 cup pimento-stuffed olives
• 2 tablespoons chopped fresh cilantro (for garnish (optional))
• Prepared rice (for serving (optional))

Instructions

1. Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the oil and onion. Cook until the onion is starting to caramelize, about 10 minutes, stirring occasionally.
2. Add the garlic and cook 1 minute, stirring frequently.
3. Add the beef and use a wooden spoon to break it apart and spread it out evenly. Stir in the green and red bell pepper, and cook for 5 minutes, stirring occasionally (it’s ok if the meat isn’t fully browned at this point).
4. Stir in the wine and cook 5 minutes, stirring occasionally.
5. Add the potato, tomato sauce, beef stock, dried oregano, ground cumin, Adobo seasoning, salt, black pepper, tomato paste, raisins, and olives, and stir to combine.
6. Press “Cancel” to stop the “Sauté” function. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 1 minute.
7. Once it’s done cooking, let the pot naturally release its pressure for 10 minutes, and then carefully release the remaining pressure and open the pot. Stir.
8. If you want a thicker sauce, turn on the “Sauté” function and cook until the sauce is thickened, stirring frequently. (This shouldn’t take more than 5 minutes; it will also thicken more as it cools.)
9. Serve garnished with fresh cilantro along with prepared rice.

26. Vegan Carne Guisada

Vegan Carne Guisada (Meatless “Beef” Stew) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 people’]

A Puerto Rican classic, turned vegan! A plant-based, vegan beef stew, also known as “carne guisada.” Made with mushrooms caps, carrots, olives, and spices.

Ingredients

• 3 tablespoons oil
• 8 ounces mushroom caps (or mushroom variety of choice) (chopped)
• 1 teaspoon reduced-sodium soy sauce
• 3 tablespoons sofrito
• 1 teaspoon sazon seasoning
• 1/2 teaspoon adobo
• 1/2 cup tomato sauce
• 1/4 cup green Spanish olives
• 2 bay leaves
• 2 large carrots (chopped, bite-sized )
• 1 large russet potato (chopped, bite-sized )
• 2 1/4 cups water

Instructions

1. In a dutch oven or deep saucepan over medium-high heat, add 1 tablespoon of oil. Once oil is hot, toss in the chopped mushrooms.
2. Next, evenly pour and toss reduced-sodium soy sauce to the mushrooms. Stir occasionally and cook until liquid has been cooked off and there are golden bits to the mushrooms.
3. In the same dutch oven or saucepan, move the mushrooms to the sides in the pot. Add the last 2 tablespoons of oil. Add the sofrito, sazon, adobo seasoning, tomato sauce, Spanish olives, and bay leaves. Stir and cook for 1-2 minutes.
4. Then, add the carrots, potatoes, and water to the dutch oven/pot. Set heat to high to a boil. Once at a boil, lower temperature to a simmer. Cover with a lid.
5. Simmer for 15-20 minutes until carrots and potatoes are tender. To thicken stew, add 1/4 cup flour-and-water slurry (optional). Serve.

27. Ropa Vieja

Ropa Vieja is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT210M · Total: PT240M · Yield: [‘6’]

This ropa vieja recipe is a traditional dish of beef roast that’s simmered with tomatoes and seasonings until tender, then shredded and served with olives. A classic dinner that always gets rave reviews!

Ingredients

• 1 tablespoon olive oil
• 3 pounds chuck roast (can also use flank steak)
• 2 teaspoons kosher salt (or more to taste)
• 1 teaspoon black pepper
• 3/4 cup onion (thinly sliced)
• 1 1/2 cups red bell pepper (cored, seeded and sliced)
• 1 tablespoon garlic (minced)
• 1/2 cup white wine
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 28 ounce can crushed tomatoes (do not drain)
• 1/2 cup beef broth
• 2 bay leaves
• 3/4 cup green pimiento stuffed olives (whole or sliced)
• 2 tablespoons cilantro (chopped)

Instructions

1. Preheat the oven to 300 degrees F. Heat the oil in a large deep pot over medium heat.
2. Season the meat all over with the salt and pepper.
3. Add the meat to the pot, then cook for 4-5 minutes per side or until golden brown.
4. Remove the meat from the pot.
5. Place the onions and bell pepper in the pot. Cook for 6-8 minutes or until vegetables are tender.
6. Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half.
7. Add the two types of paprika, cumin, oregano, tomatoes, beef broth and bay leaves to the pot. Stir to combine.
8. Place the meat back into the pot. Cover and put the pot in the oven.
9. Bake for 3 hours or until meat is tender.
10. Uncover the pot, then skim off any excess grease. Shred the meat into long pieces using two forks.
11. Stir in the olives. Season with additional salt if desired. Sprinkle with cilantro, then serve.

28. Pina Colada

Pina Colada Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup white rum (optional)
• 2 cups pineapple juice
• 1 cup coconut cream
• 2 cups fresh pineapple chunks
• 2 cups ice
• Pineapple wedges and maraschino cherries, for garnish

Instructions

1. 1. In a blender, combine the rum (if using), pineapple juice, coconut cream, pineapple chunks, and ice.
2. 2. Blend on high until smooth and frothy.
3. 3. Pour into chilled glasses and garnish with a wedge of pineapple and a cherry.

29. Arroz Con Dulce

Arroz con Dulce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [’12’]

This arroz con dulce recipe is creamy, thick, and perfectly sweet. A classic Puerto Rican coconut rice pudding with raisins that can be enjoyed cold or warm.

Ingredients

• 2 cups short-grain rice
• 8 cups water
• 2 cans unsweetened coconut milk
• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 can cream of coconut
• 1/2 cup brown sugar
• 3/4 cups brandy (optional )
• 1 cup raisins
• 4 tbsp salted butter
• 3 cinnamon sticks
• 3 star anise
• 12 cloves
• 2 tsp ginger
• 1/2 tsp salt (or to taste )
• 1 tsp vanilla extract

Instructions

1. Place the raisins and brandy in a bowl and set it aside.
2. Rinse the rice until the water runs clear. Add the rice and 6 cups of water to a large pot and cook for 20 minutes or until tender over medium heat. Stir frequently.
3. While the rice cooks, prepare the spice-infused tea. Add 2 cups of water, ginger, star anise, cinnamon sticks, and cloves to a pot and cook for 20 minutes over medium heat. Once the 20 minutes are up, strain it and discard the spices except for the cinnamon sticks.
4. Once the rice is tender, add the spice-infused tea, cinnamon sticks, cream of coconut, coconut milk, evaporated milk, and sweetened condensed milk. Mix until well combined. Cook for 30 minutes, while stirring frequently. If you don’t stir frequently, the arroz con dulce may burn and stick to the bottom of the pot.
5. Once the 30 minutes are up, the arroz con dulce should be nice and creamy. Turn off the heat. Finally, stir in the butter, brown sugar, salt, vanilla extract, ground cinnamon, and raisins. Mix well. The arroz con dulce will thicken alot more as it cools.
6. Taste the arroz con dulce and add more salt if needed. Garnish with ground cinnamon, if desired. Allow it to cool for at least 20 minutes before serving and enjoy.

30. Sazon Burgers

Sazón Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT9M · Total: PT19M · Yield: 6

Juicy Sazón Burgers made with ketchup, pimiento stuffed olives, sazón and topped with melty Borden Cheese.

Ingredients

• 2 lbs Ground chuck (80/20)
• 10 Finely chopped green olives w/ pimiento
• 3 Tbsp ketchup
• 1/2 Tsp salt
• 1/4 Tsp black pepper
• 1 Tbsp + 1 Tsp Sazón with coriander and annatto
• 2 Tsp Adobo
• 6 Borden® American Melt Slices

Instructions

1. Add all ingredients to a large bowl. Gently combine all ingredients by hand until incorporated. Divide into 6 equal parts. Roughly make a ball with each divided beef portion. Flatten to about 1 inch using your fist or a hamburger press. Use your thumb to gently press a small circle in the center top of each burger. This will help keep them flat patties. In a frying pan or skillet, cook burgers on medium high for about 4 minutes on each side. Add Borden Cheese slice to each burger for the last minute of cooking and place a cover on top of the pan to melt perfectly. Serve on buns with green lettuce, sliced tomatoes and red onion slices.

31. Puerto Rican Yellow Rice

Arroz Con Gandules (Puerto Rican Yellow Rice) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT30M · Total: PT30M · Yield: [‘6’]

Arroz con gandules or Puerto Rican yellow rice with gandules is a Puerto Rican staple made with pigeon peas, long-grain rice, sofrito, sazon, adobo, tomato sauce, and sometimes Spanish green olives. It’s a Puerto Rican dinner staple that is served with most meals.

Ingredients

• 1/4 cup vegetable oil
• 2 cups long-grain white rice
• 1/2 cup sofrito
• 4 ounces tomato sauce
• 2 teaspoons sazon
• 1 teaspoon adobo
• 15 ounces canned gandules/pigeon peas
• 1/2 cup Spanish olives (optional)
• 2 cups water

Instructions

1. Rinse the rice multiple times until it’s no longer cloudy. Then, drain the water from the rice.
2. Heat vegetable oil in a caldero or dutch oven over medium-high heat. Once the oil is hot, add the rice and toast for 2-3 minutes.
3. In a bowl, whisk together the sofrito, tomato sauce, sazon, and adobo. Pour and mix into the rice.
4. Add the gandules with its liquid, olives (optional) and water. Mix and coat the rice well. Bring to a boil without a lid at medium-high heat until water has mostly evaporated.
5. Next, mix the rice from edge to center a few times. Cover with a lid and reduce heat to low.
6. Cook for about 20 minutes until tender. Taste and add additional salt/adobo if need be. If It’s a bit mushy or wet, allow the rice steam out without a lid for 10 minutes. If it’s undercooked, add ¼ cup of water and cook with a lid on low for another 10 minutes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.