Pork Picadillo Empanadas

 

Ingredients

2 teaspoons canola oil 

1 cup chopped onion 

1 tablespoon minced seeded jalapeño pepper

1 tablespoon cilantro, chopped 

1 tablespoon chili powder 

1 teaspoon dried oregano 

1 teaspoon ground cumin 

1/2 teaspoon ground cinnamon 

Dash of cloves 

3/4 pound pork tenderloin, trimmed, cut into 1/2-inch pieces (small)

1/3 cup raisins 

2 tablespoons tomato paste 

1/2 teaspoon salt 

1  (14.5-ounce) can diced tomatoes, undrained

15 dough circles (Empanada dough see recipe)

DIRECTIONS 

Heat oil in a large nonstick pan over medium-high heat. Add onion and jalapeño; sauté 4 minutes or until tender. Stir in chili powder and next 4 ingredients (through cloves); cook 1 minute. Add pork; sauté 5 minutes or until pork is browned on all sides. Stir in raisins, tomato paste, salt, and tomatoes. Reduce heat, and simmer for 10 minutes or until most of liquid evaporates. Add cilantro and Cool slightly.

Preheat oven to 425°.

Place the Savory Cornmeal-Whole Wheat Dough circles on lightly floured surface. Spoon 1/4 cup pork mixture into center of each circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place empanadas on large baking sheet lined with parchment paper. Pierce the top of each once with a fork. Bake at 425° for 18 minutes or until lightly browned. Serve warm with salsa Fresca. see recipe.

Empanada Dough 

Ingredients

1 cup all-purpose flour (about 4 1/2 ounces) 

1/2 cup whole wheat flour (about 2 1/4 ounces) 

1 cup yellow cornmeal 

1 teaspoon baking powder 

3/4 teaspoon garlic salt 

1/2 cup water 

5 tablespoons chilled butter, cut into small pieces 

1  large egg, lightly beaten 

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour, whole wheat flour, yellow cornmeal, baking powder, and garlic salt in a food processor; pulse 3 times or until combined. Add 1/2 cup water, butter, and egg; pulse 3 times or just until combined (do not form a ball). Place the dough on a lightly floured surface; knead gently 4 to 5 times. Divide the dough into 12 equal portions. Roll each dough portion into a 5 1/2-inch circle on a lightly floured surface. Stack the dough circles between single layers of wax paper or plastic wrap to prevent sticking; chill the dough until ready to use.

Salsa Fresca 

• 2cups seeded, cored and finely diced tomatoes
• 1 1/2 cups finely diced red onion
• 3 Jalapeños small diced
• 1/2cup minced cilantro
• 
  1 lime zest and juice
• 2  clove garlic, minced
  1 avocado diced
• Salt and pepper to taste
  
  Method:
  Combine all ingredients and refrigerate for about an hour.

MOJITO LIME SHRIMP

Ingredient:

• 1 pound  Jumbo Shrimp (16-20 count, peeled and deveined with tails on)
• 1 Jalapeño small diced
• 2 teaspoons  Ginger (peeled and grated)
• 2 Cloves Garlic, minced
• 1/4 cup  Rum
• 1/4 cup  Mint

• 2 Limes (juice and zest, plus more)
• 2 tablespoons  Butter

Method:

• 1. Preheat large sauté pan over medium-high heat. Season the Shrimp with Salt and Pepper.
• 2. Add a drizzle of Olive Oil to the pan along with the seasoned Shrimp and sauté for 2 minutes. Add the Jalapeno, Ginger, and Garlic and sauté for one minute until fragrant.
• 3. Remove from heat and carefully add in the rum. Immediately place back on the heat to flambé. When the flame subsides, add the Lime Zest and Juice to the pan and cook for a few more minutes or until the alcohol has burned off and all of the Shrimp have turned pink.
• 4. Swirl in Butter and add in the Mint Leaves. Remove from heat and serve on to of tostones. Garnish with Cilantro Leaves, a  slices of Lime Wedge.

Mojo Glazed Chicharron with Calabaza Risotto (pork belly)

 Ingredients

1tbsp ground cumin
1tbsp  ground coriander
1tbsp paprika2tsp granulated sugar

1/2tsp pepper

2tbsp salt
9 lbs pork belly

Mojo Glaze:

2tbsp extra-virgin olive oil
1small onion, minced4cloves garlic, minced

1tsp  ground cumin
1tsp ground coriander

1tsp dry oregano

2cups orange juice

1/4cup white distill vinegar

2tbsp brown sugar

Preparation

Stir together cumin, coriander, paprika, sugar, salt and pepper; rub all over pork belly. Place pork belly, fat side up, on rack in roasting pan; pour in 1 cup water. Cover tightly with foil; braise in 325ºF oven for, about 3 hours or until tender.

Mojo Glaze: Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring, until softened, about 4 minutes. Add vinegar, cumin, oregano and coriander; cook, stirring, for 1 minute. Stir in orange juice and bring to boil; cook over medium-high heat until reduced to 1 cup, about 20 minutes. Brush half over pork belly.

Bake pork belly, uncovered until skin it's crispy. Then brushing with remaining glaze halfway through, until internal temperature registers 140ºF, about 1 hour. Wrapped, press and refrigerate until completely cool. Then cut in cubes place on a sheet pan for 15 to 20; let stand for 5min before serving.

Serve with plantain Mash

Plantain Mash

INGREDIENTS

• 4 unripe plantains
• 1½ teaspoons of salt
• 4 tablespoons olive oil
• 2 clove mince garlic
• 1 tablespoon of onion powder 

• 1 cup of water at room temperature

To make pickle onion garnish

• 2 tablespoons of olive oil
• 2 large onions
• 1/3 teaspoon 
• 1 tablespoon vinegar
• 1/2 teaspoon salt 

INSTRUCTIONS

How to make mash

1. Peel the plantains and cut lengthwise, then divide each half into two. Remove the center where the seeds are located (optional, this is just my preference for a smoother plantain mash).
2. Boil the plantains in salted water  until they are very tender.
3. Remove the plantains from the water and mash them with a fork until they are very smooth and there are few to no lumps. Mix in olive oil, minced garlic, onion powder and same cooking water at cool temperature and keep mashing and mixing until it turns into a smooth puree.

How to make the onions

1. Heat a tablespoon of oil in skillet over low heat. Add onions and cook and stir until they become transparent. Pour in vinegar and season with salt to taste. Serve with pork belly