Allie Allen - Flavors of Nicaragua: Experience Many Different and Delicious Recipes from Nicaragua
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From breakfast dishes like corn cakes to desserts like milk cake and yuca donuts, this book has it all!
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Flavors of Nicaragua
Experience Many Different and Delicious Recipes from Nicaragua!
BY: Allie Allen
Copyright 2019 Allie Allen
This book is written as an informational tool. While the author has taken every precaution to ensure the accuracy of the information provided therein, the reader is warned that they assume all risk when following the content. The author will not be held responsible for any damages that may occur as a result of the readers actions.
The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.
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Table of Contents
Looking to get a bit more flavor and excitement into your dishes? If so, then this recipe book is for you! Nicaragua flavors are a mixture of Native American & Spanish cuisine and are full of ingredients like corn, yuca, beans, chicken, beef and seafood.
With the help of this recipe book, youll be able to put up traditional recipes found in the Nicaragua country. All the recipes are detailed and clear and so even the most beginner cook can whip them up!
So what are you waiting for? Lets begin!
This is a fairly basic recipe for Gallo Pinto. It is cooked on most mornings, and sometimes is topped with a slice of bacon and a fried egg.
Makes: 4 servings
Prep: 5 mins
Cook: 10 mins
Ingredients:
- 3 tbsp. of oil, vegetable
- 1 tbsp. of lizano salsa
- 1 1/2 cups of cooked beans, black
- 2 1/2 cups of cooked rice
- 2 tbsp. of chopped bell peppers
- 2 tbsp. of chopped onions
- 1 tbsp. of chopped coriander
Directions:
Saut the pepper and onion for two minutes or so.
Add salsa and black beans. Simmer over med. heat for 10-12 minutes.
Add cooked rice and coriander and mix well.
Add items you enjoy, like sausage, chicken, bacon and/or eggs. Serve.
This is another favorite breakfast dish in Nicaragua. Its also popular in Mexico and elsewhere in Central America. Their corn is higher in starch than Western countries but adding masa harina makes it more similar to typical corn.
Makes: 12 servings
Prep: 40 mins
Cook: 45 mins
Ingredients:
- 12-15 corn husks, to wrap
- 1/4 cup of lard
- 1/4 cup of softened butter, unsalted
- 2 tsp. of baking powder
- 2 cups of masa harina (traditional Latin American flour)
- 1 cup of water, warm
- 2 tsp. of salt, kosher
- 2-3 ears of corn on cob
Directions:
Add corn husks to large sized pot. Cover with boiling water. Allow them to soak for 1/2 hour or longer.
Add butter, baking powder and lard to food processor. Melt till fluffy and light.
Cut 2 cups of corn kernels from cobs. Add to food processor. Pulse till somewhat smooth, but with a few chunks remaining.
Mix warm water, masa harina and salt together in large sized bowl. Knead till you have a mass that is pliable. Pulse into lard and corn mixture in small amounts till the mixture has a smooth texture.
Drain corn husks. Wipe them dry. Lay out one husk with its pointed end facing upwards. Add 1/4 cup of dough to middle. Fold in sides and cover dough. Fold up bottom. Fold down pointed top. Insert into bottom fold to create a packet. Tie if desired. Repeat this step with the remainder of dough.
Set up steamer. Steam tamales for 35-45 minutes, then remove them. Pour a bit of cream or milk on top of tamales and serve hot.
This refreshing Central American salad works wonderfully wrapped in corn tortillas or as a hearty topping for corn tortillas. Its easy to make large batches, so its super for family gatherings and parties.
Makes: 6 servings
Prep: 1 hr.
Cook: 2 hrs.
Ingredients:
- 2 2 1/2 lbs. of skirt steak or beef flank steak
- 1 chopped onion
- 1/3 cup of oil, olive
- 1/4 cup of vinegar
- 1-2 tsp. of oregano
- Salt, kosher, as desired
- Pepper, black, ground, as desired
- 3 de-seeded, chopped tomatoes
- 1 thinly sliced onion
- 3 minced chilies, Serrano
- 2 chopped avocados
Directions:
Add onion, salt and beef to large sized pot. Cover with water. Bring to boil, & then reduce to med-low. Simmer for 1 1/4 2 hours. Meat should be quite tender.
Remove meat. Reserve stock for another recipe. Allow meat to cool and then use fingers to shred it.
Add vinegar, olive oil, kosher salt, ground pepper and oregano to large sized bowl. Whisk together well. Add chilies, tomatoes and sliced onion. Toss together and set aside for several minutes so veggies can marinate.
Toss avocados and shredded beef gently with veggies. Season as desired. Spread out on serving platter. Serve at room temperature or chill and serve.
This dish dates back to Nicaragua in the pre-Columbian era. The onion was added more recently, but most of the ingredients are native to Central America.
Makes: 5 servings
Prep: 10 mins
Cook: 20 mins
Ingredients:
- 4 tbsp. of butter, unsalted
- 1 chopped onion, large
- 4 minced cloves of garlic
- 3 chopped bell peppers, any color is fine
- 5 chopped tomatoes
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