Heston Brown - Exquisite Latin Food Recipes: Let Latin Food Dance its way into your Heart
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- Book:Exquisite Latin Food Recipes: Let Latin Food Dance its way into your Heart
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Exquisite Latin Food Recipes: Let Latin Food Dance its way into your Heart: summary, description and annotation
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This book has rich collections of Latin dishes, and each dish gives you something new to savor. You also wont get bored with this book because it features a diverse range of Latin food- from the traditional recipes to contemporary drinks and desserts are not exempted too. You will always find something new to find out and a whole lot more to learn.
To facilitate effective comprehension and practice, the recipes are accompanied with detailed instructions and additional information about each recipe.
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Exquisite Latin Food Recipes
Let Latin Food Dance its way into your Heart
Copyright 2019 Heston Brown
All rights reserved. No part of this Book should be reproduced by any means including but not limited to: digital or mechanical copies, printed copies, scanning or photocopying unless approval is given by the Owner of the Book.
Any suggestions, guidelines or ideas in the Book are purely informative and the Author assumes no responsibility for any burden, loss, or damag e caused by a misunderstanding of the information contained therein. The Reader assumes any and all risk when following information contained in the Book.
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A flavorful alternative to rice and black beans where Quinoa is a popular grain of Latin Americ a .
Total Prep Time: 35 minutes
Yield:
List of Ingredients:
- 1 tsp. of vegetable oil
- 1 chopped onion
- 3 cloves of chopped garlic
- cups of quinoa
- 1 cups of vegetable broth
- 1 tsp. of cumin (ground)
- tsp. of cayenne pepper
- 1 cup of corn (frozen)
- 2 cans of black beans (drained and rinsed)
- cup of cilantro (fresh)
- Salt and pepper (up to the taste)
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Methods:
. Add onion and garlic in a pan containing heated oil at medium flame and cook them for about 10 minutes until they get brow n .
. Combine quinoa with onion mixture and add vegetable brot h . Do seasoning of salt, cumin, pepper, and cayenne peppe r . Boil the mixture and reduce flam e . Simmer for almost 20 minutes until quinoa gets tende r .
. Add the corn in a pan and stir i t . Simmer the mixture for further 5 minutes and mix cilantro and black beans into i t .
Feed the family with this impressive bean dish along with crunchy sala d .
Total Prep Time: 15 minutes
Yield:
List of Ingredients:
- 6 ounces of pork chorizo
- white onion (chopped)
- 2 cans of pinto beans (refried)
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Methods:
. Put the medium sized pan on medium flame and chorizo in i t . Cook until it gets golden for almost 6 minute s .
. Remove the heat and drain them on the plate with paper in i t .
. Add onions in the pan with chorizo fa t . Cook for further 4 minute s .
. Add chorizo in the pan and include the beans in it to o . Cook for 5 minutes and remove the hea t .
. Serve with burritos and tostada s .
A classic Latin pork food with the flavor of banana leaves and other spice s .
Total Prep Time: 8 hours
Yield:
List of Ingredients:
- 6 Tbsp. of annatto seeds
- 1 tsp. of salt
- 2 stocks of cinnamon
- 1 tsp. of pepper
- tsp. of cumin (ground)
- 2 tsp. of oregano (dried)
- tsp. of allspice (ground)
- 3 pounds of pork meat (boneless)
- 4 cloves of garlic
- 2 cups of grapefruit juice
- 1 bay leaf
- 2 cups of orange juice
- cup of lemon juice
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Methods:
. Pestle the annatto seeds finely using a grinde r . Mix the ground seeds with oregano, cumin, salt, pepper and all spice in the bow l .
. Rub this mixture on the pork meat and put the meat in a plastic ba g . Marinate for a nigh t .
. Toast the cinnamon sticks in the skillet at medium flame for 2 minutes on both sides and place the pork meat in the cooker at low heat for 4 to 5 hours along with orange juice, bay leaf, lime juice, and grapefruit juic e .
. Cover the cooker and cook further for 6 to 8 hours at low heat, until meat gets tende r . Remove heat, shred the pork and drizzle in juic e . Serve hot with the tortilla s . Use for sopes or torta s .
A super simple yet really fun dish, usually served in gatherings making you feel authentic and natura l .
Total Prep Time: 10 minutes
Yield:
List of Ingredients:
- Street Corn
- Street Corn
- 5 cups of grilled corn
- 1 cup of chipotle mayo (4 parts of mayo with 1 part of pureed chipotle peppers along with adobo sauce)
- 1 cup of cotija
- lime (juice)
- 1 pinch of salt
- Garnish
- cup of cotija
- 2 Tbsp. of chili powder
- 2 Tbsp. of cilantro (chopped)
- 2 Tbsp. of chives (chopped)
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Methods:
. Roast or grill the corn until they get charred gentl y . Let them cool and then cut the cob of f .
. Take a large pan and heat the cor n . Remove heat and mix in mayo, lime, salt and cotija chees e .
. Add the seasoning up to taste and garnish with rest of the cheese, cilantro, chives or green onio n .
Initially, this dish is a Cuban one but has got its fame all across Latin Americ a . The recipe is quite hearty and serves as a complete meal itsel f .
Total Prep Time: 40 minutes
Yield:
List of Ingredients:
- 2 cups of brown rice
- 4 cups of water
- 1 pounds of beef (ground)
- 2 Tbsp. of Cajun seasoning
- 1 chopped onion
- 2 cans of black beans
- 1 can of black olives (drained and chopped)
- cup of red wine vinegar
- 3 springs cilantro (fresh and chopped)
- tsp. of chipotle pepper (ground and dried)
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Methods:
. Put water and rice in a pan at medium heat and boil i t . After that, reduce the flame and simmer for 45 minutes until the rice gets sof t .
. As the rice is cooking, heat the beef in a deep pan until it gets brow n . Season it with Caju n . When it is done, add onion and cook until meat gets sof t .
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