Ingredients 

2 kg Salted corvina drum (sea bass or codfish can be used) 

2 large coconuts 

3 cups of lukewarm water 

1 onion 

1 branch of chives. 

6 red and yellow sweet peppers (3 and 3) 

½ red bell pepper 

6 cloves of garlic 

¼ cup of oil 

salt & pepper  

3 tbsp. drained capers and raisins (optional)

½ cup of stuffed olives 

Preparation 

The day before, wash the salty fish pieces very well and leave them soaking in water. You must change the water at least 4 times. 

Grate the pulp of the coconuts, place in a container with hot water, stir and pass through a cloth bag, or a strainer, to obtain the coconut milk that you are going to reserve separately. 

Bring water to a boil in a pot and when it is about to boil, place the whole fish. Remove them immediately and let them rest. Shred the fish, removing the bones and skin. 

Diced all the vegetables  and fry them in a large frying pan with oil,  add the coconut milk, the pepper and boil for a few more minutes. Add the shredded fish and diced capers and olives. Mix well until all the flavors are integrated and it is juicy (15min. aprox medium/low heat).

 The pepito Sandwich it's a hot dog like sandwich with lot of ingredients and a variety of way of preparation...  Is the street food king.  Have meat, chicken, ham, lot of sauces and all you can imagine.

Sorry but i didn't found a video with english subs.

Recipe of stuffed Cornmeal Buns with tomato sauce.

 

stuffing stew Ingredients:

1 Kg ground beef or half kg of ground pork and ground beef
4 tblsp. cooking oil
4 garlic cloves.
1 onion.
1 spring onion.
1 red bell pepper.
1 green bell pepper.
5 sweet chili.
coreander leaves
½ tblsp de cumin.
2 poached egg.
salt and pepper.


Sauce Ingredients:
8 tblsp cooking oil.
4 garlic cloves.
1 onion (julienne cut)
6 sweet chili.
6 Tomatoes.

1/2 cup of water,

1 tblsp annatto.
salt and pepper.

Dough Ingredientes:
1 Kg precoocked cornmeal
7 cup of water
salt

Preparation:

Cut all the stew vegetables (finely diced) and put the oil in a pan, heat an put on garlic, beef and cook around 10 minutes. then add the rest of the stew ingredients and cook for another 10 to 15 minutes over medium-low  heat.

dice the poached eggs and mix it with the cooked meat. Reserve this in a bowl.

Sauce:

Warm softly the oil and put the annatto, mix, filter and reserve. 

In a pot with boiling water, put tomatoes 5 minutes, after that let chill. Peel tomatoes, diced,  and reserve.

Put the half  of annatto oil in a pan with garlic chopped, onion and chili. Let's cook it by 5 minutes and add the diced tomatoes.  cook around  5 minutes more, add water, salt, pepper, and let cook low heat by 10 minutes more.

Dough:

Stuffing dough

Put the water, salt, and rest of annatto oil in a bowl, put softly the cornmeal while mix together with hand , when the dough became firm, smooth, homogeneous mixture without lumps. let rest 5 minutes. Then divide dough in hand size balls. 

With help of your finger do a hole in the middle of the dough ball and move it around until dough look like some kind of bowl, put the a spoon of stew in and softly start closing the hole.

In huge pot with lot of boiling water, put  the stuffed dough balls, let cook until start to float. Then Remove and drain with a slotted spoon or strainer and put al the balls in the sauce pot. 

Let cooke together 5 or 8 minutes more in very low heat and serve....

 Rice with Chicken

Ingredients

– 2 Chicken Breasts
– 2 Medium Potatoes
– 2 Carrot Sticks
– 1 Bell Pepper
– 1 Large Onion
– 2 Chorizos
– 3 Chicken Bouillon Cubes
– 2 Cups of Yellow Rice
– 1 Teaspoon Olive Oil
– ½ Tablespoon Garlic Powder
– ½ Tablespoon Adobo
– Salt to taste
– Pepper to taste
– 1 Small Can of Sweet Peas
– 1 Small Can of Whole Kernel Corn
– Parmesan Cheese to taste
– Limes (Lime Juice) to taste
– Olive Oil to taste

Preparation

In a large enough pot (like a 3 Qt. Saucepan), bring about 1.5 to 2 Qt. water to a boil, on high temperature. Add the 2 chicken breasts to the boiling water, and lower the temperature to medium.

Peel, wash, and cut the potatoes and carrots. Then add to the pot.

Chop diced the  bell pepper and onion. Add 2 chicken bouillon cubes (or 1 packet) to the pot.

Take the chorizo out of the freezer and slice it. It is better to cut it while it’s still frozen than when it has been thawed, since it will become a mess. Set aside.

Taste the chicken broth from the pot, and if needed, add another chicken bouillon cube (or half a packet). Set the temperature to high again and cook for another 15 minutes.

After everything has been cooking for about 45 minutes (since you first added the chicken breasts in the pot), take the chicken breasts out of the pot, cut them in small cubes, and then return it to the pot. Bring the temperature back to medium.

After 10 minutes. Drain all of the liquid out of the pot, keep all ingredients and also keep the broth in a separate container. We will use the broth later to cook the rice in it, so don’t throw it away. 

 In a large enough saucepan add a little bit of olive oil and turn up the heat to medium. Add all of the drained ingredients from the pot to the pan. In the large pot you were using before, add a little bit of olive oil, add the 2 cups of Yellow Rice and sauté it a little bit. I have to say, my dad and I bought the Iberia brand of yellow rice and we were fooled. The package is transparent so you can see the rice, and the rice looks yellow because the package is yellow, not the rice. It says yellow rice because it brings that yellow powder in it which turns the rice yellow when you cook it, but the rice is not yellow straight from the package. There are other brands that have the yellow rice already pre-stained yellow, and you should get that one instead. I saw that the Conchita brand has a clear container, and you can see that the rice is already yellow.

In the meantime, sauté the other ingredients in the other pan.  Once you sauté the rice just a little bit, add 4 cups of the chicken broth to the rice. Cook as directed in the rice package. Usually, turn the heat to high, bring to a boil. Then, lower the temperature and cover.

Add the adobo, garlic powder, salt, and pepper to the other ingredients in the other pan, then stir. Add the chorizo to the ingredients in the pan, mix well.

Meanwhile, drain the cans of peas and corn. Add all the ingredients from the pan to the pot with the rice. Stir thoroughly so that the rice mixes well with everything else.  add peas and corns. Take the temperature to low and cover, then cook for about 25 to 30 minutes or until the rice is thoroughly cooked.  Serve hot with optional toppings: olive oil, lime juice. Use the rest of the bell pepper to decorate.

Mandocas

Ensalada de San Juan - St. John Salad