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.

Natillas (Colombian Custard)

 

INGREDIENTS

 

• 3 cups whole milk
• 1 cup + 2 tablespoons of cornstarch
• 1 cup coconut milk
• 1/2 cup grated coconut
• 2 cinnamon sticks
• 1 can 14 oz condensed milk
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar or to taste
• Pinch salt
• 1 tablespoon butter
• Cinnamon powder to taste

INSTRUCTIONS

 

• Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
• Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
• Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
• When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
• Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.

Cuban Pumpkin Flan

Nothing screams fall like pumpkin. And this flan, or flan de calabaza as we call it, is the perfect fall dessert that everyone will love. 

Ingredients

• 1 cup sugar
• 1 12 oz can evaporated milk
• 1 12 oz can sweetened condensed milk
• 1 15 oz can pumpkin puree
• 5 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350F.
2. Heat the sugar in a saucepan over medium heat until it caramelizes. Mix it a few times to help it melt evenly. Once it's brown, immediately remove from heat and pour into a 9-inch round pan. Set aside.
3. Beat the eggs lightly in a bowl and add the remaining ingredients. Stir well.
4. Pour the flan mixture into the pan with the caramel sauce.
5. Make the water bath by placing the flan dish into a large roasting pan and pouring water into the roasting pan (not the flan) until it reaches halfway up the side of the flan dish.
6. Bake uncovered for 45 minutes to 1 hour, or until it is set. You can insert a toothpick to check if it comes out clean.
7. Let flan cool and refrigerate overnight.
8. Unmold by running a knife along the edge of the pan and carefully invert onto a large platter.

Notes

Remember to keep an eye on the caramel and don't over mix the flan.