Majerete

 Typical of Lent and Holy Week, majarete or manjarete, is a dessert from Latin America and the Caribbean that’s made from coconut and cornmeal.

Ingredients

• 14 oz (400ml) coconut milk
• ½ cup whole milk
• ½ cup powdered panela
• Rind of a small lime (without the pith)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves (or freshly grated nutmeg)
• ¼ teaspoon fine salt
• 1 oz (30g) coconut , freshly and finely grated
• 2½ (70g) oz precooked cornmeal

To serve

• Grated coconut
• Ground cinnamon

Equipment

• Whisk

Instructions

• In a non-stick saucepan, heat the coconut milk, whole milk, panela, lime zest, ground cinnamon, salt and ground cloves over medium heat, stirring frequently until the panela is completely dissolved.
• Add the grated coconut and beat well with a whisk.
• When the mixture comes to a boil, reduce the heat and, over medium-low heat, gradually add the cornmeal, whisking vigorously to avoid lumps.
• The mixture is ready when it thickens and the bottom of the pot is visible when a wooden spoon is passed through the mixture.
• Remove the pan from the heat, remove the lime rind.
• Immediately pour the mixture into a deep round, square, or rectangle mold or several individual ones, and let cool completely before refrigerating for 4 hours before serving.
• To serve, unmould, and sprinkle with ground cinnamon and grated coconut.

Cachapas

 Cachapas are cheese-filled corn pancakes that are native to Venezuela. They’re called arepa de choclo in Colombia, chorreada in Costa Rica, toquete or toquera in Mexico and güirila in Nicaragua.

Ingredients

• 1 lb fresh corn , frozen or canned
• ½ cup milk
• 2 eggs
• 2 tablespoons cornmeal (yellow or white)
• 2 tablespoons all-purpose flour (optional)
• 1 tablespoon caster sugar
• 1 tablespoon melted butter
• Melted butter (for the pan and for serving)
• 16 oz. queso blanco , cut into thin slices (such as halloumi, Indian paneer, mozzarella, farm cheese, quark or tvorog)
• 1 teaspoon salt

Equipment

• Blender
• Non-stick pan
• Pastry brush
• Ladle
• Large spatula

Instructions

• If the corn is frozen, thaw it completely.
• Whether the corn is frozen, canned or fresh, drain it well and place it in the bowl of a blender.
• Add the milk, cornmeal, sugar and salt to the blender and blend for just a few seconds so that the mixture is a little homogeneous but it is also important that it stays somewhat lumpy.
• Add 1 tablespoon of melted butter and the eggs and blend again for a few seconds.
• The texture should be quite crumbly, so rectify it if necessary: ​​all types of corn do not have the same amount of liquid, if necessary add 1 to 2 tablespoons of all-purpose flour and mix again for a few seconds until obtaining a thick mixture, which can be poured into a pan with a ladle.
• Place the batter in a container, cover it and let it rest in the refrigerator for an hour.
• Heat a non-stick skillet over medium heat.
• Brush the bottom of the skillet with melted butter.
• Pour in a ladle of batter and spread it quickly with a spatula into a circle of about 6 inches (15 cm) in diameter and ¼ inch (½ cm) thick.
• Wait for bubbles and holes to appear on the surface (about 2 to 3 minutes), before turning over the cachapa very gently using a large spatula. Cook again for 2 to 3 minutes and gently place it on a plate using a large spatula.
• Repeat the operation until the batter is used up.
• As the cachapas cook, place a portion of cheese inside and fold them in half.
• Brush the cachapas with a little melted butter.
• Serve and enjoy hot.

Colombian doughnuts (Buñuelos Colombianos)

 Buñuelos Colombianos are popular donuts in Colombia that are among the most traditional Christmas delicacies.

Ingredients

• 7 oz queso costeño (Colombian cheese), or feta
• ½ cup cornstarch
• ¼ cup cassava starch
• 3 tablespoons caster sugar
• 2 eggs , beaten
• 1 teaspoon fine salt
• 1 tablespoon melted butter
• 1 tablespoon milk
• 1 teaspoon baking powder
• Vegetable oil , for frying

Equipment

• Stand mixer

Instructions

• Finely grate the cheese.
• In the bowl of a stand mixer, combine the grated cheese, cassava starch, cornstarch, sugar, salt and baking powder.
• Add the eggs, milk and melted butter and, using the dough hook or beater blade, mix until you get a homogeneous and smooth dough.
• If the dough is a little dry, add a little milk until it takes on the desired texture or, if it is too wet, add a little cornstarch.
• Cover with a cloth and let sit for 10 minutes.
• Form the dough into balls of around an inch (2 to 3 cm) in diameter.
• Pour a generous amount of vegetable oil for frying in a deep pan and bring it to a temperature of 300 F (150 ° C).
• Gently immerse the balls in the hot oil.
• Cover the pan and, after about 3 to 4 minutes, uncover and increase the heat to bring the oil to 340 F (170 ° C), and fry until the buñuelos are golden.
• Remove from the oil with a large slotted spoon and drain on paper towels or a cooling rack.
• Enjoy hot, accompanied by natillas and hot or cold chocolate.

Haitian Shrimp Creole

Recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.

Ingredients

• 2 lbs shrimp , peeled and de-veined
• ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
• ½ cup vegetable oil
• 2 onions , cut into strips
• 5 cloves garlic , crushed
• 1 red bell pepper , grilled, peeled, seeded and diced
• 1 yellow bell pepper , grilled, peeled, seeded and diced
• 3 tablespoons finely chopped cilantro
• ½ cup tomato sauce (passata)
• 2 tomatoes , peeled, seeded and mashed
• 1 tablespoon salt
• 1 teaspoon cumin
• 1 tablespoon oregano
• 1 bay leaf
• 4 cups dry white wine
• 2 hot chillies (more or less, depending on taste)
• Black pepper , freshly ground

Instructions

• Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.
• Drain and dry lightly with paper towels.
• In a large skillet, heat half the olive oil.
• Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.
• Remove from the pan and set aside.
• Add the remaining olive oil to the pan and brown the peppers, onion and garlic.
• Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.
• Add the white wine, cumin, oregano and bay leaf to the pan.
• Cover, reduce the heat and cook the mixture until a thick sauce forms.
• Add the shrimp and cook for 10 to 15 minutes, stirring regularly.
• Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.

Tamal en Cazuela

A variation of tamales, in tamal en cazuela, a traditional Cuban dish, the pork and corn are simmered together until thickened.

Ingredients

• 2 lbs pork shoulder (or pork loin), diced into bite-size pieces
• 2 lbs baby corn , or tender corn kernels
• 5 cups boiling water
• 6 cloves garlic , crushed
• 1 tablespoon salt
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
• ½ cup extra virgin olive oil , or corn oil
• 1 onion , chopped
• 1 green pepper , chopped
• 4 ajis cachuchas (sweet Cuban peppers), seeded and thinly sliced
• ½ cup tomato sauce (passata)
• ⅓ cup vino seco (Cuban dry cooking wine)
• 3 tablespoons harina fina (finely ground yellow cornmeal)
• 1 tablespoon flat leaf parsley , finely chopped
• 3 tablespoons cilantro , finely chopped

Equipment

• Blender
• Dutch oven

Instructions

• Place the pork into a large bowl.
• In another bowl, mix together the garlic, salt, oregano and cumin to make a paste, then add the bitter orange (or orange or lime) juice. Pour the entire contents of the bowl over the pork.
• Cover with cling film and marinate in the refrigerator for 4 hours.
• In the bowl of a blender, mix together 3 cups (750 ml) of water and the corn to make a smooth purée, adding a little more water if necessary.
• Remove the pork from the marinade, and dry on paper towels. Reserve the marinade.
• In a large skillet over medium-high heat, heat the oil then add the pieces of pork in a single layer, spacing them out a bit.
• Reduce the heat to medium, and brown the pork on all sides for 8 to 10 minutes.
• When it is golden, remove the pork and set aside.
• In a Dutch oven, pour the remaining water and add the onion, bell pepper and Cuban peppers. Cook over medium-low heat, stirring frequently, for 15 minutes, until the onion and peppers are softened.
• Add the meat, tomato sauce, wine, reserved marinade, and the corn purée.
• Bring to a boil over medium-high heat, stirring constantly.
• Add the cornmeal, mix well, then reduce the heat to low.
• Cover the pot and simmer gently, stirring frequently, for about 1 hour, until the corn thickens to a mushy consistency.
• Taste and adjust the seasoning.
• To serve, pour the tamal into a shallow dish or large soup bowl.
• Sprinkle with parsley and cilantro, and enjoy immediately.

Vaca Frita

Traditional Cuban dish made with simmered meat that is then fried until crispy and golden.

Ingredients

• 2 lb beef flank (or veal flank)
• 1¼ cup beef broth
• 3 onions , julienned
• 2 small green bell peppers , julienned
• 1 lime , juiced
• 6 cloves garlic , crushed
• 4 tablespoons olive oil
• 1 tablespoon parsley , finely chopped
• 2 bay leaves
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• Salt
• Black pepper , freshly ground
• 1 lime , quartered

Instructions

• Place the meat in a large saucepan over medium to high heat, and cover with the broth.
• Bring to a boil, then reduce the heat.
• Add the oregano, cumin, bay leaf, a pinch of salt and a pressed garlic clove, and cook for about 45 minutes to 1 hour.
• When the meat is cooked, turn off the heat, remove it from the saucepan, drain it and let it cool to room temperature.
• Once it has cooled a little, with a fork or by hand, shred the meat, getting rid of any skin and / or ligaments.
• In a large skillet, heat the olive oil over medium heat, add the remaining garlic, peppers and onions. Sauté for 2 minutes and add all the meat.
• Sauté everything until the meat becomes golden and crisp, then add the lime juice and pepper.
• Taste and adjust the seasoning with more salt if necessary. Mix and cook for a minute.
• Finally add the parsley.
• Remove from the heat and serve hot, preferably with white rice, black beans, ripe fried plantain and lime.