From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez’s Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.
- Case of four 32-ounce jars of rice (128 total ounces)
- Long grain American jasmine rice, great for Asian cooking or in desserts
- Nitrogen flushed for freshness; no additives
- Packed in recyclable PET jars with screw-top lids
- Made from domestic ingredients and packaged in Alvin, Texas
Pinto Beans and Rice (Crockpot)
This is a wonderfully flavorful bean dish that’s made easy by cooking them in the crockpot.
2 cups pinto beans
1/3 cup salsa
1 Tablespoon minced garlic
2 teaspoons each salt, chili powder
1 teaspoon garlic powder
1/2 teaspoon each cumin, oregano, pepper
3 bay leaves
1 cup dry rice
Rinse beans and put in crock pot. Cover with 2 inches water. Add all but rice and allow to cook 4 hours on high. Cook rice according to package directions and stir into bean mixture before serving.
Makes 6 servings.
323 calories, 62g carbs, 16g protein, 2g fat each.
$1.56 total, $0.26 per serving.
For meal with 1/2 cup boiled canned peas and 1/2 cup boiled fresh carrots.
$3.32 total, $0.55 per serving.
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Recipe for kale and brown rice (without the pig fat).
1) Separate kale from stems. Chop leaves coarsely. (Save stems to make vegetable stock.) Rinse, drain, and set aside.
2) Rinse 1cup brown rice. Drain.
3) Heat 1 tsp oil in soup pot. Add rice when hot. Stir constantly until fragrant.
4) Add 1 cup vegetable stock, 1 1/2 cups water. Add 1 strip kombu. Bring to a boil.Cover, remove from heat. Let rest for 5 minutes.
5) Return to low heat, covered. Cook for 45 minutes or until all water/stock is absorbed. Remove and discard kombu (or save for vegetable stock). Fluff. Set aside.
1)Place chopped kale and 1 cup vegetable stock in soup pot. Bring to boi, reduce heat to simmer. Cook for 5-10 minutes, depending upon desired tenderness and color. (Can be done while rice is cooking to save time.)
2) Strain stock from kale. (Save the stock!)
3) Toss with 1/4 cup red beans, 1- 2 TBSP Balsalmic vinegar, and, to taste: hot sauce, sea salt, fresh cracked black pepper. Serve over the rice.
See full set of photos: here.
Famous Hawaiian Fried Rice Recipe
Click for Fried Rice recipe –> Fried Rice Recipe link