Albondigas

Makes about 15

1 lb. lean ground beef
1/3 cup fine dry bread crumbs
½ cup sofrito
1 tsp. salt
½ tsp. black pepper
1 large egg, beaten
3 tbsp. hot water
½ bunch of cilantro finely diced

1 quart beef broth
1 tbsp. sofrito (for sauce)
8 oz tomato sauce
¼ cup olives
1 tsp. capers

Mix the first 8 ingredients together and form balls about 1½ inch in diameter. In a medium caldero, brown the abondigas in a bit of oil.

In a medium bowl mix broth, 1 tbsp. sofrito, tomato sauce, olives, and capers, and stir well. Add this to the caldero with albondigas. Let this simmer, covered, for about 25 minutes until done.

Serve, sprinkled with chopped cilantro, over rice, use leftovers for sandwiches.

Jambalaya Criolla
About 6 servings

½ lb. shrimp, cleaned
¼ cup olive oil
1 cup smoked ham, diced
½ cup smoked sausages, diced
½ lb. chicken breast, diced
1 cup diced onions
1 cup diced bell peppers
1 cups diced tomatoes
2 tsps. diced garlic
2 cups chicken broth
3 cups, long grain rice
2 envelopes Sazón with achiote and culantro
Salt and Pepper to taste
Adobo to sprinkle on meats

Sprinkle Adobo over shrimp, ham, sausages, and chicken. Stir fry the shrimp for a few minutes and set aside. In a caldero stir fry the ham, sausages, and chicken in the olive oil, for about 4 minutes. Add the veggies and cook another 5 minutes or so. Add the rest of the ingredients, season to taste, cover and cook for about 20 minutes. Add the shrimp and cook for another 10 minutes.

ARROZ CON CHORIZO Y GARBANZOS

¼ cup olive oil
1 cup onions, chopped
½ cup green pepper, chopped
2 tbsp. garlic, crushed
2 Spanish chorizos, sliced
1 packet Sazón Goya with culantro and annatto
2 cups chicken broth
2 cups long grain rice
2 cups chick peas, cooked
½ cup red pepper, chopped

In a medium caldero add the chorizo and cook until golden brown. Add the onion, garlic, peppers and cook over medium heat for 2-3 minutes.

Add the other ingredients, season, cover and cook over medium heat for 20-25 minutes.

* Puerto Ricans use Spanish chorizo our recipes. This recipe calls for Spanish Chorizo (more like a sausage) not Mexican chorizo, which tends to crumble. For this recipe you need Spanish Chorizo. The flavor is different.

Bistec Encebollao

Easy as 1-2-3

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt

1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones....

Puerto Rico Main Dishes