ESFM National Hispanic Heritage Month Associate Family Recipes
Homemade Sazon by Denny Modesto
"This is a family recipe, extending back to my great-grandmother. A homemade sazon speeds up the cooking process."
Ingredients
- 1 medium onion
- 4 cloves garlic
- 2 cubanelle peppers or green bell peppers
- 2 stalks celery
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 10-12 stems fresh thyme
- Small bunch fresh oregano
Instructions
- Peel and roughly chop the onion, Peel the garlic cloves.
- Remove the stems and seeds from the cubanelle peppers, then chop them into chunks.
- Wash and pat dry the cilantro and parsley.
- Remove the thyme leaves from the stems.
- Chop the celery into smaller pieces.
- Place the onion, garlic, cubanelle peppers, cilantro, parsley, thyme, oregano, and celery into
- the bowl of your food processor. You may need to do this in steps depending on the size of your processor.
- Pulse the mixture until it is very finely chopped but not pureed. Scrape down the sides of the bowl as needed to ensure everything is evenly processed.
- Use a strainer to remove three-quarters of the water from the mixture
- Transfer the finely chopped mixture to a clean, airtight container.
- Add 2 tablespoons of white vinegar to the mix. This helps to preserve the freshness and flavor.
- Store the mix in the refrigerator. It should stay fresh for 2-3 weeks.
Mofongo Stuffed with Garlic Shrimp by Kamil Rodriguez
Ingredients
For the mofongo:
- 4 green plantains
- 2 garlic cloves
- 4-5 pork cracklings optional
- Oil for frying
- Salt to taste
- Chicken broth optional
- Fresh parsley chopped (to taste)
- Salt and pepper to taste
For the garlic shrimp:
- 1 pound shrimp cleaned and peeled
- 4 garlic cloves finely chopped
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup white wine (optional}
- Juice of 1 lemon
Instructions
- Peel the plantains and cut them into slices about 1 inch thick.
- Heat oil in a frying pan over medium-high heat. Fry the plantain slices until golden and cooked through about 5-7 minutes. Remove and drain on paper towels.
- In a mortar, mash the garlic with a pinch of salt. Add the fried plantain slices and pork cracklings (if using) little by little, mashing and mixing until you have a homogeneous mixture. Add a bit of chicken broth if you want a softer texture.
- Shape the mofongo mixture into a ball or bowl-like form, pressing slightly in the center to make space for the filling.
- In a large skillet, heat the butter and olive oil over medium heat. Add the chopped garlic and sauté until golden. Add the shrimp and cook until pink, about 2-3 minutes per side.
- Pour in the white wine (if using) and lemon juice. Cook for a couple more minutes until the liquid reduces slightly. Season with salt, pepper, and chopped parsley to taste.
- Fill the mofongo with the garlic shrimp and some of the sauce.
- Serve hot, with lemon wedges on the side, and, if desired, a fresh salad or steamed vegetables.
Tamarindo Drink by Jose Lopez
Ingredients
- 18 dried tamarind pods
- 12 cups water divided
- 3/4 cup grated piloncillo
Instructions
- Prepare the Tamarind. Remove the outer shell from the tamarind pods and as many fibrous strings as possible. Note: It’s easiest to pull the fibers from one end downwards along the length of the pod.
- Bring 4 cups of water to a boil in a large pot. Add the peeled tamarind pods to the boiling water. Reduce the heat to medium-low and simmer for 10 minutes.
- Turn off the heat and let the mixture cool to room temperature, about 1 hour.
- Once cooled, separate the sticky tamarind paste from the seeds in the pot. Discard the hard seeds and any remaining fibrous strings.
- Transfer the tamarind mixture to a blender. Add 1/2 cup of the grated piloncillo and blend on high until smooth. Taste and add the remaining piloncillo if desired.
- Work the tamarind mixture through a mesh strainer into a pitcher or large jar.
- Mix in the remaining 8 cups of water (or to your liking). Chill for a few hours or serve immediately over ice.
Sopa de Caracol by Lideny Andino
"Sopa de caracol is a representation of Honduras' diverse cultural heritage, its connection to the sea, and its rich culinary
traditions that blend Indigenous, African, and Spanish influences. I love making this soup because it brings back
childhood memories. My Grandmother made it every Sunday. Despite the heat in Honduras, we always looked forward to it."
Ingredients
- 2 pounds fresh conch meat
- cleaned and tenderized
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 2 tablespoons olive oil
Instructions
- Clean and tenderize the conch meat. If the conch is tough, pound it with a meat mallet to soften it.
- In a large pot, heat the olive oil over medium heat. Add the onion, red bell pepper, green bell pepper, and garlic. Saute until the onions are translucent and the peppers are softened, about 5 minutes.
- Stir in the cumin, paprika, and oregano. Cook for another minute to release the flavors.
- Pour in the water or fish broth and bring to a boil. Add the conch, yuca, green bananas, and corn. Reduce heat to a simmer, cover, and cook for about 30 minutes, or until the vegetables are tender.
- Stir in the coconut milk and let the soup simmer for another 15-20 minutes to meld the flavors.
- Taste the soup and adjust seasoning with salt and pepper. Remove from heat once everything is cooked through.
- Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over the top.
Notes
Substitutions: If conch is unavailable, shrimp or another firm white fish can be used.