\nArepas are a staple of Venezuelan cuisine, and when filled with creamy black beans and melted cheese, they become an unbeatable combination. These stuffed cornmeal patties are perfect as a snack or light meal.<\/p>\n
The vibrant cuisine of Venezuela is a fusion of indigenous, Spanish, and African flavors, resulting in dishes that are both bold and delicious. From street food favorites to traditional family recipes, Venezuelan cooking is all about hearty portions, rich flavors, and warm hospitality. In this article, we’ll take you on a culinary journey through 20 flavorful Venezuelan recipes that will transport your taste buds to the sun-kissed streets of Caracas.<\/p>\n
From savory main courses like Pabell\u00f3n Criollo with shredded beef and plantains, to sweet treats like Quesillo creamy caramel flan, there’s something for everyone in this mouthwatering selection. Whether you’re a seasoned foodie or just looking to spice up your cooking routine, these authentic Venezuelan recipes are sure to inspire your next culinary adventure.<\/p>\n
Stay tuned for the rest of the article!<\/p>\n
\nArepas are a staple of Venezuelan cuisine, and when filled with creamy black beans and melted cheese, they become an unbeatable combination. These stuffed cornmeal patties are perfect as a snack or light meal.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups cooked black beans Instructions:<\/strong><\/p>\n 1. In a bowl, mix together the black beans and grated cheese. Cooking Time:<\/strong> About 15-20 minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound shredded beef (such as flank steak or brisket) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 ripe plantains Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh corn kernels Instructions:<\/strong><\/p>\n 1. Preheat a non-stick skillet or griddle over medium heat. Cooking Time:<\/strong> 7-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of wonton wrappers (about 20-24 wrappers) Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan to medium-high heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Ingredients:<\/strong><\/p>\n – 4 eggs Instructions:<\/strong><\/p>\n 1. Crack the eggs into a bowl and whisk until well-beaten. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs beef brisket or chuck roast Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2 1\/2 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cornmeal Instructions:<\/strong><\/p>\n 1. Preheat the oil in a deep frying pan to 375\u00b0F. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cooked rice and water. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 lasagna noodles Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh corn husks Instructions:<\/strong><\/p>\n 1. Preheat oil in a deep frying pan to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 10-12 minutes total (frying time: 6-8 minutes)<\/p>\n Ingredients:<\/strong><\/p>\n – 2 lbs beef brisket or chuck Instructions:<\/strong><\/p>\n 1. Preheat oven to 300\u00b0F (150\u00b0C). Cooking Time:<\/strong> 2-3 hours<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/p>\n – 2-3 ripe green plantains Instructions:<\/p>\n 1. Peel the plantains and slice them into 1-inch thick rounds. Cooking Time:<\/strong> About 15-20 minutes total<\/p>\n Ingredients:<\/p>\n – 1 cup warm milk (105\u00b0F to 115\u00b0F) Instructions:<\/p>\n 1. In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes to allow the yeast to activate. Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large eggs Instructions:<\/strong><\/p>\n 1. Crack the eggs into a blender or food processor and blend until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh or frozen sweet corn kernels Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat the oven to 300\u00b0F (150\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 18-20 minutes<\/p>\n Tips: To ensure crumbly texture, don’t overwork the dough and avoid overbaking.<\/p>\n Ingredients:<\/strong><\/p>\n – 3 ripe avocados Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine avocados, cilantro, jalape\u00f1o, lime juice, garlic, salt, and black pepper. Cooking Time:<\/strong> None<\/p>\n Discover the rich culinary heritage of Venezuela with these 20 authentic recipes. From savory dishes like Arepas stuffed with black beans and cheese to sweet treats like Quesillo creamy caramel flan, each recipe is a reflection of the country’s cultural diversity. Try Pabell\u00f3n Criollo with shredded beef and plantains, or Hallacas with savory meat filling. Indulge in Tequenos with melted cheese inside, or enjoy Asado Negro braised beef in dark sauce. Whatever your taste buds crave, there’s something for everyone in this collection of Venezuelan recipes that will transport you to the heart of Caracas.<\/p>\n","protected":false},"excerpt":{"rendered":" The vibrant cuisine of Venezuela is a fusion of indigenous, Spanish, and African flavors, resulting in dishes that are both bold and delicious. From street food favorites to traditional family recipes, Venezuelan cooking is all about hearty portions, rich flavors, and warm hospitality. In this article, we’ll take you on a culinary journey through 20 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":9410,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-9772","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-copycat-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9772","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=9772"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9772\/revisions"}],"predecessor-version":[{"id":9773,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/9772\/revisions\/9773"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/9410"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=9772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=9772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=9772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup grated queso fresco or mozzarella cheese
\n– 2 tablespoons vegetable oil
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 2 cups arepa flour (or cornmeal)
\n– 1\/2 cup warm water<\/p>\n
\n2. Heat the oil in a non-stick skillet over medium heat.
\n3. Using your hands, shape the dough into small patties.
\n4. Cook the arepas for about 4-5 minutes on each side, until they’re lightly browned.
\n5. Stuff each arepa with the black bean and cheese mixture.
\n6. Serve immediately and enjoy!<\/p>\nPabell\u00f3n Criollo with shredded beef and plantains<\/h2>\n
\nExperience the flavors of Venezuela with this hearty and comforting dish, Pabell\u00f3n Criollo. This classic Venezuelan recipe is a staple in many homes, and for good reason – it’s easy to make and packed with flavor.<\/p>\n
\n– 2 large ripe plantains
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 cup black beans, cooked
\n– 1 cup cooked rice
\n– 1 tablespoon vegetable oil
\n– Salt and pepper to taste
\n– 1 teaspoon cumin
\n– 1\/4 teaspoon paprika<\/p>\n
\n2. Add the chopped onion and cook until softened, about 3-4 minutes.
\n3. Add the garlic and cook for an additional minute.
\n4. Stir in the shredded beef, cooked rice, black beans, cumin, paprika, salt, and pepper.
\n5. Cook for 5-7 minutes or until the flavors have melded together.
\n6. Slice the plantains into thick rounds and fry in a separate pan with oil until golden brown.
\n7. Serve the Pabell\u00f3n Criollo hot with the fried plantains on top.<\/p>\nHallacas with savory meat filling<\/h2>\n
\nHallacas are a traditional Venezuelan dish that consists of sweet plantains wrapped around a savory filling, typically meat or cheese. This recipe combines the comfort of slow-cooked beef with the warmth of spices and herbs.<\/p>\n
\n– 1 lb ground beef
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon paprika
\n– 1\/2 teaspoon cumin
\n– Salt and pepper to taste
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. In a large skillet, heat the oil over medium-high. Add the chopped onion and cook until translucent.
\n3. Add the garlic, paprika, cumin, salt, and pepper. Cook for 1 minute.
\n4. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through.
\n5. Peel the plantains and cut them into 1-inch thick slices.
\n6. Spoon about 2 tablespoons of the meat filling onto each plantain slice, leaving a 1\/2-inch border around the edges.
\n7. Roll the plantain slices tightly and secure with toothpicks if needed.
\n8. Place the hallacas seam-side down on a baking sheet lined with parchment paper.
\n9. Bake for 30-40 minutes or until the plantains are tender and caramelized.<\/p>\nCachapas with fresh corn and queso de mano<\/h2>\n
\nExperience the classic Venezuelan street food, Cachapas, by combining fresh corn, queso de mano, and a hint of sweetness.<\/p>\n
\n– 1\/4 cup queso de mano (Venezuelan-style cheese), crumbled
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon salt
\n– 1 tablespoon vegetable oil
\n– 2 eggs, beaten<\/p>\n
\n2. In a bowl, mix together corn kernels, queso de mano, sugar, and salt.
\n3. Add the mixture to the preheated skillet and cook for about 5 minutes, stirring occasionally, until the mixture is lightly toasted and fragrant.
\n4. Create small wells in the corn mixture and pour in the beaten eggs.
\n5. Cook for an additional 2-3 minutes or until the eggs are cooked through.
\n6. Serve warm and enjoy!<\/p>\nTequenos with melted cheese inside<\/h2>\n
\nThese crispy cheese-filled treats are a staple of Venezuelan street food. With just a few ingredients and simple steps, you can enjoy this delicious snack at home.<\/p>\n
\n– 1 cup shredded mozzarella cheese
\n– 1\/2 cup grated cheddar cheese
\n– 1 egg, beaten
\n– Vegetable oil for frying<\/p>\n
\n2. In a small bowl, beat the egg and set aside.
\n3. Place a wonton wrapper on a flat surface and place one tablespoon of shredded mozzarella cheese in the center.
\n4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
\n5. Brush the edges with the beaten egg and press gently to seal.
\n6. Fry the tequenos for 2-3 minutes on each side, or until golden brown and crispy.
\n7. Drain on paper towels and serve warm.<\/p>\nEmpanadas with ground beef and olives<\/h2>\n
\nSavor the flavors of Latin America with these savory empanadas filled with ground beef, olives, and spices.<\/p>\n
\n– 1 lb ground beef
\n– 1\/2 cup chopped green olives
\n– 1 onion, finely chopped
\n– 1 clove garlic, minced
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. In a large skillet, cook ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
\n3. Add chopped onion, garlic, cumin, salt, and pepper to the skillet and cook until the onion is translucent.
\n4. Stir in chopped olives and cook for an additional minute.
\n5. Roll out puff pastry on a floured surface to about 1\/8 inch thickness.
\n6. Spoon approximately 1 tablespoon of beef mixture onto one half of the pastry, leaving a 1\/2 inch border around the edges.
\n7. Fold the other half of the pastry over the filling and press edges together with a fork to seal.
\n8. Brush tops with beaten egg and place on a baking sheet lined with parchment paper.
\n9. Bake for 20-25 minutes or until golden brown.<\/p>\nPerico Venezolano scrambled eggs with tomatoes and onions<\/h2>\n
\nThis traditional Venezuelan dish, Perico Venezolano, is a flavorful and vibrant scrambled egg breakfast bowl filled with saut\u00e9ed tomatoes and onions. Perfect for a quick and satisfying morning meal.<\/p>\n
\n– 2 medium-sized tomatoes, diced
\n– 1\/2 medium-sized onion, thinly sliced
\n– 1 tablespoon butter or oil
\n– Salt to taste
\n– Optional: chopped cilantro or scallions for garnish<\/p>\n
\n2. Heat the butter or oil in a non-stick skillet over medium heat.
\n3. Add the diced tomatoes and thinly sliced onions, stirring occasionally, until they are tender and lightly caramelized (about 5 minutes).
\n4. Pour in the beaten eggs and stir gently to distribute the tomato-onion mixture evenly.
\n5. Cook for an additional 2-3 minutes or until the eggs are scrambled and cooked through.
\n6. Season with salt to taste.
\n7. Serve hot, garnished with chopped cilantro or scallions if desired.<\/p>\nAsado Negro braised beef in dark sauce<\/h2>\n
\nExperience the rich flavors of Argentina with this tender and flavorful Asado Negro braised beef dish, smothered in a deep, dark sauce. This slow-cooked recipe is perfect for a special occasion or a cozy night in.<\/p>\n
\n– 1 onion, sliced
\n– 3 cloves garlic, minced
\n– 1 cup red wine
\n– 1 cup beef broth
\n– 1\/4 cup soy sauce
\n– 2 tbsp brown sugar
\n– 1 tsp ground cumin
\n– Salt and pepper, to taste<\/p>\n
\n2. Season the beef with salt and pepper.
\n3. In a large Dutch oven, cook the sliced onion in oil until caramelized. Add garlic and cook for 1 minute.
\n4. Add the beef, red wine, beef broth, soy sauce, brown sugar, and cumin. Cover and transfer to the preheated oven.
\n5. Braise for 2 1\/2 hours or until the beef is tender and falls apart easily.
\n6. Remove from heat and let it rest for 15 minutes before slicing and serving.<\/p>\nMandocas sweet fried cornmeal rings<\/h2>\n
\nGet ready to satisfy your sweet tooth with these crispy and addictive fried cornmeal rings!<\/p>\n
\n– 1\/2 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking soda
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup buttermilk
\n– Vegetable oil for frying
\n– Confectioners’ sugar, for dusting (optional)<\/p>\n
\n2. In a large bowl, whisk together cornmeal, flour, salt, and baking soda.
\n3. Add sugar and buttermilk to the dry ingredients. Stir until just combined.
\n4. Drop tablespoon-sized balls of the mixture into the hot oil. Fry for 2-3 minutes on each side, or until golden brown.
\n5. Remove the rings from the oil with a slotted spoon and place on paper towels to drain excess oil.
\n6. Dust with confectioners’ sugar (if desired) and serve warm.<\/p>\nChicha Venezolana creamy rice drink with cinnamon<\/h2>\n
\nChicha Venezolana is a comforting and creamy rice drink that warms the heart. This traditional Venezuelan recipe is perfect for any time of day, especially during the chilly morning hours.<\/p>\n
\n– 1 cup cooked white rice
\n– 2 cups water
\n– 1\/4 teaspoon ground cinnamon
\n– 1 tablespoon vegetable oil
\n– Optional: sugar or honey to taste<\/p>\n
\n2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
\n3. Remove from heat and stir in cinnamon until well combined.
\n4. Add vegetable oil and mix thoroughly.
\n5. Strain the Chicha Venezolana through a cheesecloth or fine-mesh sieve into a clean bowl. Discard solids.
\n6. Serve warm, sweetened with sugar or honey to taste if desired.<\/p>\nPasticho Venezuelan-style lasagna<\/h2>\n
\nExperience the rich flavors of Venezuela with this twist on traditional lasagna. This hearty dish, known as Pasticho, is a staple of Venezuelan cuisine and combines tender noodles, savory meat sauce, and creamy cheese.<\/p>\n
\n– 1 pound ground beef
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 can (28 oz) crushed tomatoes
\n– 1 cup grated cheddar cheese
\n– 1\/2 cup grated mozzarella cheese
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– Olive oil for greasing<\/p>\n
\n2. Cook lasagna noodles according to package instructions. Drain and set aside.
\n3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
\n4. Add chopped onion and minced garlic to the skillet; cook until the onion is translucent.
\n5. Stir in crushed tomatoes, salt, and pepper.
\n6. In a separate bowl, combine grated cheddar and mozzarella cheese.
\n7. Grease a 9×13-inch baking dish with olive oil.
\n8. Begin building the Pasticho by spreading half of the meat sauce on the bottom of the dish. Arrange 4 lasagna noodles on top.
\n9. Spread the remaining meat sauce over the noodles, followed by half of the cheese mixture.
\n10. Repeat steps 8-9 to create a second layer.
\n11. Top with the beaten egg and remaining cheese mixture.
\n12. Bake for 25-30 minutes or until the cheese is golden brown.<\/p>\nBollos Pelones corn dough balls with meat filling<\/h2>\n
\nA classic Mexican dish from the state of Veracruz, Bollos Pelones are crispy on the outside and soft on the inside corn dough balls filled with a savory meat mixture. These bite-sized treats are perfect for snacking or as a side dish.<\/p>\n
\n– 1 cup masa harina (corn flour)
\n– 1\/4 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 tablespoon vegetable oil
\n– Filling ingredients:
\n\t+ 1 pound ground beef
\n\t+ 1 onion, finely chopped
\n\t+ 1 clove garlic, minced
\n\t+ 1\/2 cup grated queso fresco (or feta cheese)
\n\t+ 1 egg, beaten<\/p>\n
\n2. In a large bowl, mix together corn husks, masa harina, baking powder, and salt.
\n3. Gradually add vegetable oil and knead the dough until it forms a ball.
\n4. Divide the dough into small pieces and shape each into a ball.
\n5. Flatten each ball slightly to form a pocket for the filling.
\n6. Place a spoonful of the meat mixture onto the center of each corn dough ball, then fold and seal the edges.
\n7. Fry the Bollos Pelones in batches until golden brown, about 2-3 minutes per batch.
\n8. Drain on paper towels and serve warm.<\/p>\nCarne Mechada slow-cooked shredded beef<\/h2>\n
\nThis traditional Argentinean dish is a hearty and flavorful delight, perfect for special occasions or cozy weeknights. Tender beef shreds in a rich tomato-based sauce make this Carne Mechada a crowd-pleaser.<\/p>\n
\n– 1 onion, sliced
\n– 3 cloves garlic, minced
\n– 1 cup beef broth
\n– 1 can (28 oz) crushed tomatoes
\n– 1 tsp paprika
\n– Salt and black pepper, to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Season the beef with salt, black pepper, and paprika.
\n3. Heat a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5 minutes per side.
\n4. Add the sliced onion and cook until caramelized, stirring occasionally.
\n5. Add the garlic, beef broth, crushed tomatoes, and browned beef to the pot.
\n6. Cover and transfer to the preheated oven. Braise for 2-3 hours or until the beef is tender and shreds easily.
\n7. Remove from heat and let it rest for 30 minutes before shredding with two forks.
\n8. Serve hot, garnished with chopped parsley if desired.<\/p>\nQuesillo creamy caramel flan<\/h2>\n
\nThis classic Latin American dessert is a crowd-pleaser, with its smooth and creamy texture, caramelized sugar crust, and subtle sweetness. Our recipe simplifies the process of making this decadent treat at home.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 3 large egg yolks
\n– 1\/4 teaspoon salt
\n– 1\/2 cup caramel sauce (homemade or store-bought)
\n– 1 tablespoon unsalted butter, melted<\/p>\n
\n2. In a medium bowl, whisk together cream, milk, sugar, egg yolks, and salt until smooth.
\n3. Pour mixture into 6 ramekins or small baking dishes.
\n4. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
\n5. Bake for 25-30 minutes or until edges are set and centers are still slightly jiggly.
\n6. Remove from oven and let cool.
\n7. Drizzle caramel sauce over each flan and top with melted butter.<\/p>\nTostones twice-fried green plantains<\/h2>\n
\nA classic Latin American snack, tostones are a staple in many Caribbean and Latin American cuisines. In this recipe, we’ll show you how to make twice-fried green plantains that are crispy on the outside and tender on the inside.<\/p>\n
\n– Vegetable oil for frying
\n– Salt to taste<\/p>\n
\n2. Heat about 1\/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat until it reaches 350\u00b0F (175\u00b0C).
\n3. Fry the plantain slices in batches for about 3-4 minutes, or until they start to soften and develop a light brown color.
\n4. Remove the tostones from the oil with a slotted spoon and let them cool on paper towels for about 10 minutes.
\n5. Heat the vegetable oil again to 350\u00b0F (175\u00b0C).
\n6. Fry the cooled tostones in batches for an additional 2-3 minutes, or until they’re golden brown and crispy.
\n7. Remove from heat and sprinkle with salt to taste.<\/p>\nPan de Jam\u00f3n Christmas ham bread with raisins<\/h2>\n
\nA sweet and savory Spanish-inspired bread perfect for the holiday season, infused with the rich flavors of ham and raisins.<\/p>\n
\n– 2 teaspoons active dry yeast
\n– 3 tablespoons sugar
\n– 4 cups all-purpose flour
\n– 1 teaspoon salt
\n– 1\/4 cup chopped fresh rosemary
\n– 1\/2 cup diced cooked ham
\n– 1\/2 cup golden raisins
\n– 2 large eggs, beaten
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. Add sugar, flour, and salt to the mixture. Mix until just combined.
\n3. Stir in chopped rosemary, diced ham, and golden raisins.
\n4. Beat in eggs until smooth.
\n5. Knead the dough on a floured surface for 10 minutes, until elastic and smooth.
\n6. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
\n7. Preheat oven to 375\u00b0F (190\u00b0C). Bake for 30-35 minutes, or until golden brown.<\/p>\nPisca Andina egg and milk soup with herbs<\/h2>\n
\nThis traditional Peruvian soup is a comforting and creamy delight, perfect for a cozy meal or snack. The combination of eggs, milk, and fragrant herbs creates a rich and satisfying flavor profile.<\/p>\n
\n– 1 liter whole milk
\n– 2 tablespoons chopped fresh cilantro
\n– 2 tablespoons chopped fresh parsley
\n– 1 teaspoon dried oregano
\n– Salt to taste<\/p>\n
\n2. In a medium saucepan, combine the blended eggs, milk, cilantro, parsley, and oregano.
\n3. Whisk the mixture until well combined and cook over medium heat, stirring constantly, until the soup thickens slightly (about 5-7 minutes).
\n4. Remove from heat and season with salt to taste.
\n5. Serve hot, garnished with additional chopped herbs if desired.<\/p>\nMajarete sweet corn pudding<\/h2>\n
\nMajarete is a traditional Mexican dessert that combines the sweetness of corn with the richness of cream and spices. This recipe brings together the simplicity and warmth of this beloved treat, perfect for any occasion.<\/p>\n
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon vanilla extract
\n– 3 tablespoons unsalted butter, melted<\/p>\n
\n2. In a medium saucepan, combine corn kernels, sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is warm.
\n3. Stir in the heavy cream, cinnamon, and vanilla extract. Bring the mixture to a simmer.
\n4. Pour the mixture into 6 (1\/2 cup) ramekins or small baking dishes.
\n5. Dot the top of each ramekin with melted butter.
\n6. Bake for 25-30 minutes, or until the pudding is set and lightly browned on top.<\/p>\nPolvorosas crumbly shortbread cookies<\/h2>\n
\nA classic Spanish cookie, Polvorosas are known for their crumbly texture and sweet, buttery flavor. This recipe brings a taste of Spain to your kitchen with ease.<\/p>\n
\n– 1 1\/2 cups all-purpose flour
\n– 1\/4 cup confectioners’ sugar
\n– 1\/2 cup unsalted butter, softened
\n– 1\/4 teaspoon salt
\n– 1\/2 teaspoon vanilla extract<\/p>\n
\n2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until a dough forms.
\n3. Roll out the dough on a lightly floured surface to about 1\/4 inch thickness. Cut into desired shapes using a cookie cutter or the rim of a glass.
\n4. Place cookies on prepared baking sheet, leaving about 1 inch space between each.
\n5. Bake for 18-20 minutes, or until edges are lightly golden.<\/p>\nGuasacaca creamy avocado salsa<\/h2>\n
\nGuasacaca is a creamy and tangy salsa originating from Venezuela, perfect for topping tacos, grilled meats, or veggies. This recipe adds a twist by incorporating ripe avocados for an added layer of creaminess.<\/p>\n
\n– 1\/2 cup fresh cilantro leaves and stems
\n– 1 jalape\u00f1o pepper, seeded and chopped
\n– 1 lime, juiced
\n– 2 cloves garlic, minced
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/4 cup sour cream<\/p>\n
\n2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
\n3. Stir in sour cream until well combined.
\n4. Refrigerate for at least 30 minutes to allow flavors to meld.
\n5. Serve chilled or at room temperature.<\/p>\nSummary<\/h2>\n