Traditional recipes

Puerto Maria Recipe

Puerto Maria Recipe

Fondly known in our ‘test bar’ as a Bloody Pirate, this rum-based Mary starts with Bacardi Gold and gets progressively more tropical from there: Puerto Rican-style sofrito lends body and heat to the tomato juice, while sweet-and-salty garnishes of fried plantain and chicharrones add crunch and heft to what is truly ‘a breakfast in a glass’.

Ingredients

  • 1 1/2 Ounce Bacardi Gold rum
  • 5 Ounces Bloody Mary Mix
  • fried plantains
  • chicharrones

Bloody Mary Mix

  • 1 Gallon tomato juice
  • 4 Cups cooked Puerto Rican style sofrito
  • 1 Cup lemon juice
  • 1/3 Cup hot sauce
  • salt and black pepper to taste

Puerto Rican-Style Sofrito

  • 2 large Spanish onion
  • 2 medium green bell pepper or cubanelle
  • 1 head garlic
  • 1 bunch cilantro
  • 1 bunch culantro
  • 6 6 ajies dulces

Sorullitos (Puerto Rican Corn Fritters)

Sorullitos, or sorullos, are Puerto Rican cornmeal fritters traditionally served with a dipping sauce. They can be savory or sweet and have a crispy outer shell with a soft and buttery inside. Sorullo is Spanish for a cigar, a nod to the shape of the fried dough. The recipe is usually a simple mixture of water, cornmeal, and salt. Still, you can make it with several other ingredients, such as coconut milk, cheese, corn kernels, sugar and vanilla. On the island, sorullitos are served for breakfast, as a side for lunch and dinner, or as an appetizer.

Make Ahead: Transfer the formed sorullitos to a baking sheet, making sure they are not touching, and freeze them. Once frozen, place them in an airtight container, with sheets of parchment in between each layer, and freeze for up to 1 month. Defrost overnight in the refrigerator before frying. The sauce can be made two days ahead. Stir thoroughly before serving.

Storage Notes: Leftovers can be stored in an airtight container for up to a week. To reheat, warm sorullos on a rimmed sheet pan on the middle rack in a 350-degree oven.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 servings makes about 20

Ingredients
Directions

Combine the water and salt in a heavy-bottomed 2-quart saucepan over high heat and bring to a boil. Reduce the heat to medium and add the cornmeal, stirring rapidly until the mixture turns into a dough and starts to peel away from the bottom and sides of the pan, about 2 minutes. Remove from the heat and add half the grated cheese, folding it gently into the dough. Repeat with the remaining cheese. Transfer the dough to a cutting board.

While the cornmeal dough cools, add enough oil to come 4 inches up the side of a 4-quart heavy-bottomed saucepan. Set the pot over medium heat and warm the oil until it registers 350 degrees on an instant-read thermometer. Line a large plate with paper towels or a clean tea towel.

While the oil comes to temperature, divide the dough in half and roll into two long cylinders, about 2 inches in diameter. Slice the dough into 1/2-inch thick medallions.

Roll the medallions into balls and then into a cigar shape, about 3 inches long.You should have about 20 sorullitos.

Fry the sorullitos in small batches, 6 or 7 at a time, until light golden and crispy, stirring occasionally so they don’t stick to the bottom of the pot or to each other, 4 to 6 minutes. Transfer to drain on the prepared plate.

While the fritters are frying, in a small bowl, whisk together the mayonnaise, ketchup and peppers.

Cool the sorullitos for about 2 minutes then serve them with the sauce on the side.


Our 10 Best Puerto Rican Recipes For Your Next Latin-American Feast

Penny De Los Santos

Puerto Rico: The land of plantains, pork, and sofrito. While the island is United States territory, its food pulls influences from Europe, Africa, and the Caribbean to create a cuisine that is uniquely its own. From fried cheese to french toast, find out how Puerto Ricans put their own spin on these familiar dishes. From twists on holiday favorites like eggnog, to mallorcas, a ham and egg sandwich topped with powdered sugar, our best Puerto Rican recipes bring the flavors and aromas of Puerto Rico right to the comfort of your kitchen.

Puerto Rican Spicy Vinegar (Pique)

Puerto Rican pique is a seasoned vinegar, a simple blend of chilies, garlic, and spices (with pineapple usually added for sweetness) that gets better the longer it sits. Get the recipe for Puerto Rican Spicy Vinegar (Pique)

Escalivada Catalana

Akin to Puerto Rican escabeche, roasted, tender vegetables are marinated in a simple sherry vinegar dressing for an easy side dish to grilled fish, roast pork, or tender rib eye steak. Get the recipe for Escalivada Catalana »

Puerto Rican Ham and Egg Sandwiches (Mallorcas)

Fluffy, eggy, buttery, sweet, coiled like a snail’s shell and generously dusted with powdered sugar, Pan de Mallorca is named for its land of origin, in Spain. Get the recipe for Puerto Rican Ham and Egg Sandwiches (Mallorcas) »

Chicken and Root Vegetable Soup (Sancocho)

This Puerto Rican chicken soup is hearty with starchy vegetables. Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »

Jose Enrique’s Ramp Escabeche

Jose Enrique’s Ramp Escabeche

Coquito French Toast

Rich with coconut flavor and spiked with rum, this recipe falls somewhere between a decadent French toast and bread pudding.

Puerto Rican Rice with Pigeon Peas (Arroz con Gandules)

This satisfying rice dish is great served alongside roast pork or pasteles.

You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!

Heat oven to 325°F. In small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to boil, stirring until sugar dissolves. Using wet pastry brush, wipe off any sugar that sticks to sides of pan. Cook, without stirring, swirling pan, until syrup turns deep golden brown, about 12 minutes. Carefully divide hot caramel among eight 4-oz. ramekins set inside shallow baking dish set aside to cool.

In a medium bowl using whisk, beat eggs until well blended. Whisk in condensed milk, evaporated milk and vanilla extract until completely combined. Divide milk mixture evenly among ramekins.

Carefully add enough hot (not boiling) water to baking dish, to come halfway up sides of ramekins cover baking dish tightly with foil. Bake until flan is set but still wiggly in center, 22-25 minutes. Using tongs, carefully remove ramekins from water bath. Transfer to refrigerator to cool completely.

To serve, gently run butter knife around edges of flan invert onto serving plates. Garnish with raspberries and mint leaves, if desired.


Can you freeze homemade sofrito?

Yes, you can store sofrito in the freezer, or you can use it immediately. I always have a few portions in my freezer at any given time. After pureeing, I separate the homemade sofrito into usable portions. I find that most recipes I make call for 1/2 cup or one cup of sofrito as a base, so I usually freeze them in 1/2 cup portions. Sofrito will last a few months in the freezer.

Trust me on this… there’s not much that smells better than sofrito sautéing in some olive oil with salt pork and achiote when you start cooking a Puerto Rican recipe!

Stay tuned for more Puerto Rican recipes using my dad’s sofrito as a base, but for now, have fun making this versatile sauce! Here is the recipe for homemade sofrito:


This vegan butter bean pasta with a creamy sauce made from butter beans, jalapeno peppers and coconut milk is ideal for a warming weeknight.

Welcome! Hi, I’m Maria!

Hey there! I'm Maria, and I help you cook flavourful vegan meals from scratch! Here, you will find vegan comfort food for busy people, simple desserts, and lots of fun cooking tips. Find out more about me.

My Cookbook Earthy Vegan Eats

60+ Gluten-free Vegan Recipes

Vegan Earthy Eats contains over 60 flavourful vegan comfort food recipes that are creative, fun and suitable for all cooking skill levels.


Garbanzos Guisados (Puerto Rican Stewed Chickpeas)

Known for being the main ingredient in hummus, chickpeas are larger than beans most Puerto Rican recipes call for, such as pink beans or pigeon peas. I grew up eating chickpeas in salads, but my dad always tells me about eating garbanzos guisados in Puerto Rico, usually with pig feet, aka patitas. I&rsquove tried the pigs feet, and can&rsquot say I&rsquom a fan. But stewed chickpeas are definitely a new favorite of mine.

What are garbanzos beans?

Garbanazos are part of the legumes family. Garbanzos, also known as chickpeas is versatile. A cheap pantry staple, you can purchase chickpeas dry in a bag, or cooked in a can. I prefer canned chickepeas for this recipe since they are already cooked.

Chickpeas are tender, yet firm for the perfect chew! Grind it for a paste, buy it in flour form, or puree it to make a sauce or hummus! I love eating them straight out of the can, with some olive oil, vinegar and salt. They&rsquore also great as a crunchy snack if you roast them in the oven. Thankfully, garbanzos takes on the flavor profile of whatever your making, so it makes it the perfect hearty ingredient for stew!

How do you thicken garbanzo guisados?

To thicken garbanzo guisados, take the back of a large cooking spoon and smash some of the cooked beans into the side of the pot to create a &ldquopaste&rdquo. Repeat the process a few times and gently mix that paste into the stew to thicken the garbanzo guisados.

How long can I store garbanzo guisados?

Store cooked beans in an airtight container in the fridge for up to 3-5 days. To reheat, place in a pan with a tablespoon of water and heat over medium heat for 10-15 minutes, or until warmed through.

If you want to freeze any leftover garbanzo guisados, store in a freezer safe container or freezer Ziploc bag for up to 8 months. To reheat, place container or bag on the counter to defrost and then pour defrosted beans into a pot and reheat over medium heat for about 20 minutes, or until beans have warmed through.

What To Serve with Garbanzos Guisados?

I love to make this and serve with avocado slices and tostones. It&rsquos a delicious plant-based meal that&rsquos easy to meal prep for the week, or serve to a crowd. I hope you love this recipe as much as we do!


Puerto Rican Breakfast – Puerto Rican Oatmeal & Café Bustelo

This post was sponsored by Café Bustelo® as part of an Influence Central campaign, and all opinions expressed in my post are my own.

Let&rsquos celebrate Hispanic Heritage month yummy breakfast recipe and café, shall we?

During these hard times, there nothing that comforts me like a good Puerto Rican breakfast, a nice cup of coffee to keep me going, and a to-do list.

How can a busy mom of 4 kids get motivated every morning and gets her day started?

With a great Puerto Rican breakfast and a nice cup of Café Bustelo coffee. That&rsquos how I do it.

Breakfast is an important part of my day, and as a mom, I need to make sure that I have the energy and my brain is functioning.

One of my favorite Puerto Rican breakfast is Avena. Avena is a recipe my grandmother would make for me as a child when I would sneak up through my home back gate and walk to her house.

She only lived a few feet away from us, and she always expected me. She would get her old pot out and make me her famous Avena served with coffee.

Yes, we drank coffee at a very young age as this was culture norm!

As an adult when every time I make this Puerto Rican style oatmeal, Avena, it simply reminds me of good times and grandma.

Every morning I grab my to-do list and start breakfast early and enjoy a cup of coffee. Of course, I have always said that I am a Café Bustelo coffee drinker. I seriously stock up on this coffee because I am an avid coffee drinker.

Why do I enjoy drinking Café Bustelo?

Café Bustelo has this bold and rich flavor that stands up to milk and sugar that I love. It&rsquos a high-quality Hispanic coffee that reminds me of home!

The good news for all of us who love café is that you can find Café Bustelo in a variety of forms at Target. You can find it ground, whole bean, brick, K-Cup® Pods, and even instant.

So wake up tomorrow morning create this yummy Avena and enjoy it with a cup of Café Bustelo and print this to-do list printable and get your day going on the right foot!

Your turn: Share with us what is your favorite Puerto Rican breakfast recipe you enjoy with coffee?

For this Puerto Rican breakfast favorite, we used evaporated milk as this was what my grandma used to add! You can use whole milk as well and add as much sugar and cinnamon as you would like!

You have to continue to stir to make sure that the oatmeal doesn&rsquot become lumpy. Also, if the texture is not the same as Puerto Rican you can grind the oats in a blender or small food processor, and this will do the trick!


Recipe Summary

  • 3 tablespoons Puerto Rican Annatto Oil
  • 8 ounces cubed cooked pork or ham
  • 4 cups of day-old cooked white rice
  • 1/4 cup sliced green olives
  • 1 15 1/2-ounce can of pigeon peas, drained and rinsed
  • 1/4 cup roasted red bell pepper, diced
  • 1 tablespoon adobo seasoning
  • Kosher salt
  • Black pepper
  • Cilantro, for garnish (optional)

In a large wok or nonstick skillet, heat the oil over moderately high heat. Sauté the pork until browned, about five minutes. Add the rice and sauté for two minutes. Add the olives, peas, bell pepper and adobo seasoning. Cook, stirring frequently, for three minutes. Season with salt and pepper, garnish with cilantro and serve.


  • 2 medium Spanish onions, cut into large chunks (about 2 cups)
  • 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)
  • 18 medium cloves garlic, peeled
  • 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)
  • 8 ajices dulces (see note)
  • 4 leaves of culantro (see note)
  • 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)
  • 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)
  • Kosher salt (optional)

Place onions and cubanelle peppers in workbowl of a food processor fitted with a steel blade. Pulse until coarsely chopped.

With the motor running, add the remaining ingredients one at a time through the feed tube and process until smooth. Season to taste with salt. Transfer to container and store in refrigerator for up to three days, or freeze.


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