Chicken and Green Olive Enchiladas
Puerto Rican Rice
Puerto Rican Pot Roast


* Exported from MasterCook *

Chicken and Green Olive Enchiladas

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 1/2 pound chicken -- quartered
4 14 oz. cans chicken broth
8 tablespoons olive oil
2 cups onion -- finely chopped
3 tablespoons garlic -- chopped
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons chili powder
3 tablespoons all-purpose flour
1/2 ounce semisweet chocolate
16 tortillas -- 6 inch
1 pound Monterey Jack cheese -- coarsely grated
1 cup green olives -- sliced

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to
medium-low, partially cover pot and simmer until chicken is cooked, about
30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve
broth. Remove chicken skin and bones; discard. Shred chicken coarsely;
transfer to large bowl. Heat 3 tablespoons oil in large saucepan over
medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon.
Cover. Cook until onion is almost tender, stirring occasionally, about 10
minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in
4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3
cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in
chocolate; season with salt and pepper. Cool.

Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla
and cook until just pliable, about 20 seconds per side. Transfer to
paper-towel-lined baking sheet. Repeat with remaining tortillas, adding
oil as needed. Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass
baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work
surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon
onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange
seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2
cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover
sauce and enchiladas separately; chill.)

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle
with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if
chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let
stand 10 minutes.

Source: "Bon Appétit "



* Exported from MasterCook *

Puerto Rican Rice

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound boneless pork top loin -- 1/2" cubes
1/2 cup green onion -- chopped
1/2 cup celery -- chopped
1/2 cup bell pepper -- chopped
1 ounce cilantro -- chopped
10 green olives
1 teaspoon capers
1/4 cup olive oil
4 cups rice
1 16 oz. can pigeon peas
1 8 oz. can tomato sauce
2 cups water
salt -- to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Brown your meat. After browning your meat in a large pot, clean your
rice
clear of all film and make sure it is clean. Add all your ingredients and
spices. Mix all together on low heat. Make sure you have enough spices by
taste. Most Latin people don't measure ingredients, only by taste. There
should be enough sauce to cover your rice. Cover and cook over low heat.
Make sure you turn your rice often. Cook until done (about 45 minutes).




* Exported from MasterCook *

Puerto Rican Pot Roast

Recipe By :Yvonne Ortiz
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon adobo
1/2 tablespoon oregano
3 1/2 pounds beef eye of round
Stuffing
1/3 cup dried currants
1/3 cup sherry
1/2 cup green olives
1/4 pound ham -- diced
1 chorizo link -- chopped
Braising Mixture
2 cups tomato sauce
2 cups beef broth
1/3 cup sherry (from marinated currants)
1/3 cup Recaito
remaining stuffing
6 red potatoes -- cut into pieces

Combine olive oil, vinegar, adobo and oregano and rub onto meat. With a
large, sharp knife cut a large incision through the center of the meat.
Set aside. Combine all the stuffing ingredients in a bowl and mix well to
combine. Stuff into meat and let stand, refrigerated, for 1 hour. Heat a
large pot or Dutch oven over medium high heat and sear meat on all sides.
Combine all the braising ingredients in a bowl, mix well, and add to meat.
Bring to a boil, reduce heat and simmer, uncovered, 1 hour. Remove meat
from pan, slice and return to pan. Add potatoes and cook 10 minutes
longer, or until potatoes are tender.

Source: "A Taste of Puerto Rico"


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