Aminah's cocina catering llc

18/10/2022

05/10/2022

Come try some empanadas

05/10/2022

Refreshing

05/10/2022

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04/10/2022

04/10/2022

04/10/2022

Pastelon is a traditional Puerto Rican dish made with sweet plantains and ground beef

04/10/2022

Rellenos de papa ala potato balls

04/10/2022

Empanadas

04/10/2022

Homemade gyros

17/06/2021

Going live at 11am est

24/05/2021

Tonite dinner stuffed manicotti garlic knots and white rice side salad what ya cooking tonite

23/07/2020

today ill be making mexican bowls also steak egg rolls stay tuned

08/11/2019

Picadillo in english meat stuffing for potato ball or empanadas 1 lb. lean ground beef
¼ cup ready made sofrito
½ cup diced onions
½ cup diced bell pepper (green and yellow or red)
½ cup chopped cilantro
2 recao leaves
¼ cup sliced olives
1 tbsp. capers
salt and pepper to taste
4 oz tomato sauce

Cook the ground beef with sofrito, onions, peppers, cilantro, and recao until the meat is done. Add the olives, capers, salt and pepper, and tomato sauce. Cook another 5 minutes or so to cook down any extra liquids. That's it.

In Puerto Rico picadillo is used for stuffing, which needs to be moist but not runny, so not a lot of tomato sauce is used. But if you are serving it as a side dish use more tomato sauce. Usually a dish like this uses more sofrito, but I like to see the chopped spices so I reduce the amount of sofrito and add chopped ingredients buen provecho

08/11/2019

Heres a recipe for sofrito try it your next dish and leave me a comment

1 pimiento (Cubanelle) or substitute with green bell pepper
1 red bell pepper or 1sm jar roasted red peppers
1 medium head of garlic (2 tbsp. minced garlic)
1 bunch of cilantro
12 ajíes dulces (hard to find and may skip)
6 leaves of recao - (Eryngium) (hard to find/skip)
¼ cup Spanish olives, pitted
1 tbsp capers
2 tsps salt
1 tbsp black pepper
1 tbsp crushed orégano
½ cup olive oil

Wash, peel, seed and coarsley chop everything. Put in a blender and pureé. Store in a glass jar covered in the refrigerator for later use. Freeze it in ice-cube trays and dump the frozen cubes in a freezer bag. This will be fried in achiote oil or tocino as the first step in recipes. This recipe makes about 2 large ice-cube trays. Use about 3 cubes for rice or soup that will serve a family.

Once you've made this easy recipe you will never go back to store bough sofrito. The aroma is simply intoxicating. . . .

Cubanelle peppers are the typical pepper used in the island - it is a sweet Italian pepper and not easily found everywhere. The word sofrito comes from Italian immigrants to Puerto Rico - it means the same thing except their sofrito uses a few different ingredients and they don't use it as

08/11/2019

Rellenos de papa in english potato balls Makes about 15 for those people who do not want to peel potatoes

This recipe uses instant mashed potatoes

1½ cups water
7 tbsp margarine
salt and pepper to taste
¼ tsp. garlic powder
1 cup milk
4 cups instant potato flakes
1 egg
3 tbsps. corn starch (for dusting rellenos)

Prepared cooked picadillo (ground beef and/or pork seasoned with sofrito) - make sure not too add too much liquid. ½ lb ground meat, salt and pepper, and sofrito, add 2 tsps tomato sauce and cook until done. The meat should be dry but moist and tasty.

oil for frying

Bring water to a boil and remove from heat. Add margarine, salt, pepper, garlic powder, and milk. Stir until the margarine is melted. Add potato flakes. The mixture should be pretty thick and dry (should stick to spoon), if not let it cook uncovered for a bit longer. Cool slightly then add a sligthly beaten egg and mix well. Let the potatoes sit to cool down.

This is the method of assembly . . .

You can evenly divide the potatoes first by half, then each half in half, etc, until you achieve the size ball you like. Oil your hands and pick up one ball at a time, rolling it into shape first, then make an indentation for the stuffing. Place a tablespoon of prepared picadillo in the middle carefully folding the sides over the meat until it is completely sealed. Roll the stuffed balls in corn starch - this will help keep the mixture together during frying. Now you can refrigerate until ready to fry.

Fry over medium-high heat until golden. Serve as appetizers, as a side dish, or for lunch with a salad.

Here is a different method How to assemble with step by step photos click here.

Hints . . .

See this link to see step-by-step pictures click here

Use an ice cream scoop to measure the potatoes and make even size balls. They can be prepared a day ahead and fried before serving. If you wait until the mixture has cooled down it will be easy to roll into a ball.
This recipe uses very little meat so save left over picadillo or even stew meat to use for stuffing rellenos. This is the very same stuffing used in making alcapurrias.
Use a small pan to fry using enough oil to cover the balls at least half way so they only have to be turned over once. Use a smaller frying pan or pot to save in oil.

Yes, sometimes the rellenos will begin to come apart in the oil, just push it together with a large spoon. This happens when the potato is not dry enough - too much liquid was added. Make the potatoes pretty dry.

To use fresh potatoes. Peel, boil, and cube 1½ lbs. potatoes in salted water for 20 minutes. Drain and mash, and add the rest of the ingredients - go easy with the milk and only use what you need.

05/11/2019

Welcome everyone to my page here you can find recipes and much more stay tuned