Made with Sazón

Ensalada de Coditos (Puerto Rican Macaroni Salad)

Carne Guisada (Puerto Rican Beef Stew)

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Ensalada de Coditos (Puerto Rican Macaroni Salad)

Elena — Sun, 07 Apr 2024 23:59:31 +0000

Ensalada de coditos or Puerto Rican macaroni salad is the perfect side dish to serve at parties and family gatherings. It is made with a tangy dressing of mayonnaise, mustard, olive juice, and vinegar. It’s easy to make and tastes even better on day two. I enjoy the convenience of preparing this macaroni salad a day ahead of a special event which relieves the pressure of cooking too many dishes on the day of!

Ingredients for making ensalada de coditos:

Macaroni
Red onion
Green bell pepper
Tomatoes
Eggs
Diced ham
Olives
Mayonnaise
Mustard
Olive juice
Oil & Vinegar
Italian Dressing Mix

How to make Puerto Rican Macaroni Salad?

Fill a large pot with cold water. Place it over high heat and bring it to a boil. TIP: Add chicken bouillon instead of salt to the pasta water to really bring this dish to the next level! Add the macaroni and stir well. Cook according to the package instructions. You can also boil the eggs together with the pasta or boil them separately.

In the meantime, add the ingredients (listed in recipe below) for the dressing to a small bowl. My secret ingredient is the Italian dressing mix! I use the Good Seasons brand, it’s so good in salad dressing, macaroni salad, and potato salad! Stir until well combined. Set aside. Finely dice the hard-boiled eggs, bell pepper, onion, tomato, ham, and olives.

The ham I like to use is Black Bear’s Classic Uncured Ham Steak. It’s free of nitrates and nitrites and tastes DELICIOUS! It’s good quality ham and I love to use it in my beans (habichuelas guisadas) too!

When the pasta is done, drain and place in a large bowl. Add all of the ingredients along with the dressing and mix until well combined. Cover and refrigerate the macaroni salad until it’s ready to serve. Enjoy!

What to serve with ensalada de coditos?

Ensalada de códigos pairs well with almost any dish. I enjoy serving Puerto Rican macaroni salad with pavochón, jamón con piña, pollo al horno, carne guisada, and arroz con gandules, or white rice and beans. You really can’t go wrong!

Please leave me a star rating and review!

If you enjoy this ensalada de coditos, Puerto Rican macaroni salad recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier to find my recipes on Google. THANK YOU in advance!

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Ensalada de Coditos (Puerto Rican Macaroni Salad)

Keyword ensalada de coditos, Puerto Rican macaroni salad, Puerto Rican recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings 8 people

Ingredients

Macaroni Salad

16 oz macaroni cooked
2 tbsp chicken bouillon for pasta water
3 hard-boiled eggs diced
1/2 cup red onion chopped
1/2 cup bell peppers, any color chopped
1/2 cup tomatoes diced
1/2 cup ham steak or spam diced
1/4 cup pimento stuffed olives diced (optional)

Dressing

1 1/2 cups mayonnaise
1 tsp yellow mustard add more if desired
1 tbsp olive juice
2 tbsp olive oil
1 tbsp white vinegar
1 tsp Italian dressing mix Good Seasons
1/2 tsp salt or to taste
1/8 tsp black pepper

Instructions

Fill a large pot with cold water. Place it over high heat and bring it to a boil. Add the chicken bouillon and the macaroni, stir well. Cook according to the package instructions.
You can also boil the eggs together with the pasta or boil them separately.
In the meantime, add the ingredients for the dressing to a small bowl. Stir until well combined. Set aside.
Finely dice the hard-boiled eggs, bell pepper, onion, tomato, ham, and olives.
When the pasta is done, drain and place in a large bowl.
Add all of the ingredients along with the dressing and mix until well combined. Taste and adjust seasoning, if necessary.
Cover and refrigerate the macaroni salad until it's ready to serve. Enjoy!

Notes

TIPS:

Add flavor!

I like to add chicken bouillon to the pasta water instead of salt. This will add flavor to the macaroni and take this salad to a whole new level!

Add color!

Add a mix of red, green, and yellow bell peppers to add more color to this beautiful macaroni salad!

Make ahead!

This ensalada de coditos tastes even better on day two. I enjoy the convenience of preparing this macaroni salad a day ahead of a special event which relieves the pressure of cooking too many dishes on the day of!

Check out more Latin recipes!

The post Ensalada de Coditos (Puerto Rican Macaroni Salad) appeared first on Made with Sazón.

Carne Guisada Recipe (Puerto Rican Beef Stew)

Elena — Thu, 04 Apr 2024 15:02:33 +0000

Carne Guisada or Puerto Rican beef stew is made with chunks of beef and vegetables stewed in a savory sofrito sauce until the meat is juicy and tender. It is loaded with flavor and makes for a deliciously satisfying meal. Carne guisada is one of Puerto Rico’s favorite comfort foods.

What is carne guisada?

Carne guisada is made with chunks of beef, carrots, potatoes, and olives stewed in a rich sofrito and tomato broth. It’s savory and delicious. This beef stew is usually served over white rice. It is especially comforting during cold winter months. A bowl of carne guisada warms the soul.

This dish stirs up nostalgia for me. It reminds me of my childhood when my mom would make carne guisada, at least once a week. Puerto Rican beef stew is a dish that feels like home and always makes my heart happy.

What is the difference between carne asada and carne guisada?

Carne asada is grilled meat and carne guisada is stewed meat. Asada literally translates to “grilled” in Spanish. Guisada means “stewed” in Spanish.

What are the best cuts of beef for carne guisada?

Beef stew is typically made with beef chuck which comes from the large shoulder of a cow. Beef roast, top and bottom round, and tips can be used as stew meat. I especially love using rib eye steak because it’s cooks down super tender and juicy. If using a large piece of steak or chunk of meat, you’ll need to cut it into 2-inch cubes. It’s also important to sear the beef prior to stewing, to enhance the flavor of the overall dish.

Ingredients for making Puerto Rican beef stew:

Beef chuck or rib eye steak
Sofrito
Tomato sauce
Beef or chicken bouillon, Better than Bouillon
32 oz water
Dry red wine, Merlot or Cabernet
Adobo, Healthy Rican
Sazon, Healthy Rican
Onion powder
Garlic powder
Ground oregano
Bay leaves
Pimento stuffed olives
Carrots
Potatoes
Onion
Bell pepper
Cilantro
Red wine vinegar

How to make carne guisada?

Season the beef cubes with adobo, sazon, onion powder, garlic powder, and oregano. Place a caldero or Dutch oven over medium high heat. Add the olive oil and sear the beef for about 5 minutes or until browned on each side. Remove the beef and set aside.

Add the sofrito, tomato sauce and bouillon to the pot. Stir until fragrant, about 2-3 minutes. Add the water, red wine, and bay leaves. Bring to a boil and add the beef back into the pot. Cook on low for about 2 hours, stirring occasionally until the beef is tender.

Add the potatoes, carrots, peppers, olives, onion, and cilantro sprigs. Continue cooking for 30 more minutes or until the potatoes and carrots are tender. Add the vinegar, stir and then check the carne guisada for seasoning. Adjust as necessary. TIP: If the broth is too watery, thicken it with a cornstarch slurry. Mix equal parts of cornstarch and cold water. Start with 1 tablespoon of corn starch + 1 tablespoon of water, and add more if necessary.

What to serve with Puerto Rican beef stew?

Puerto Rican beef stew is typically served with white rice, fried sweet plantains, salad, and avocado. You could of course serve this dish with your sides of choice. Beef stew is a versatile dish and can pair beautifully with anything. It also makes for amazing leftovers the next day! Get creative and make something exciting with the leftover beef like tacos, burritos, enchiladas, or fried rice!

Please leave me a star rating and review!

If you enjoy this carne guisada Puerto Rican beef stew recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier to find my recipes on Google. THANK YOU in advance!

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Carne Guisada Recipe (Puerto Rican Beef Stew)

Carne Guisada or Puerto Rican beef stew is made with chunks of beef and vegetables stewed in a savory sofrito sauce until the meat is juicy and tender. It is loaded with flavor and makes for a deliciously satisfying meal. Carne guisada is one of Puerto Rico's favorite comfort foods.

Keyword carne guisada

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings 4 people

Ingredients

1 tbsp olive oil
2 lbs beef chuck or rib eye cubed
1/4 cup sofrito
1/2 cup tomato sauce
1 tbsp beef or chicken bouillon Better than Bouillon
32 oz water
1/4 cup dry red wine (drinking wine, not cooking wine) Cabernet, Pinot Noir, or Merlot
2 tsp adobo Healthy Rican
2 tsp sazon Healthy Rican
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground oregano
2 dry bay leaves
1/4 cup pimento stuffed olives
1 cup carrots sliced
1 cup potatoes diced
1 onion whole
1/2 green bell pepper sliced
1/2 red bell pepper sliced
3 sprigs cilantro
1 tsp red wine vinegar

Instructions

Season the beef cubes with adobo, sazon, onion powder, garlic powder, and oregano.
Place a caldero or Dutch oven over medium high heat. Add the olive oil and sear the beef for about 5 minutes or until browned on each side. Remove the beef and set aside.
Add the sofrito, tomato sauce and bouillon to the pot. Stir until fragrant, about 2-3 minutes. Add the beef back into the pot.
Add the water, red wine, and bay leaves. Bring to a boil and then cover and reduce heat to low for about 2 hours, stirring occasionally until the beef is tender.
Add the potatoes, carrots, peppers, olives, onion, and cilantro sprigs. Continue cooking for 30 more minutes or until the potatoes and carrots are tender.
Remove the aromatics (cilantro, onion), if desired.
Add the vinegar, stir and then check the carne guisada for seasoning. Adjust as necessary.
TIP: If the broth is too watery, thicken it with a cornstarch slurry. Mix equal parts of cornstarch and cold water. Start with 1 tablespoon of corn starch + 1 tablespoon of water, and add more if necessary.

Video

Notes

TIPS:

If the broth is too watery, thicken it with a cornstarch slurry. Mix equal parts of cornstarch and cold water. Start with 1 tablespoon of corn starch + 1 tablespoon of water. Add it to the broth and stir while the flame is on medium. The heat will help the cornstarch thicken the broth nicely. This is usually enough but add a little more slurry, if necessary.

Use drinking wine, not cooking wine. Cooking wine contains salt and additives that can ruin the flavors of this dish. Drinking wine will enhance the flavors and take this dish to a new level! I recommend dry red wine like Cabernet Sauvignon, Pinot Noir, or Merlot.

HEALTHY RICAN DISCOUNT:

I love to use Healthy Rican seasonings because they are free of harmful ingredients like MSG and dyes. Use my code: madewithsazon for 10% off your Healthy Rican order!

Check out more Latin recipes!

Ensalada de Coditos (Puerto Rican Macaroni Salad)

The post Carne Guisada Recipe (Puerto Rican Beef Stew) appeared first on Made with Sazón.

Chopped Cheese (New York Bodega Recipe)

Elena — Thu, 28 Mar 2024 22:13:02 +0000

A chopped cheese sandwich can be found at bodegas across New York, especially in Hispanic neighborhoods. It is made with seasoned chopped meat, melted cheese and topped with lettuce, tomatoes, and special sauce also known as bodega sauce. This New York City favorite is easy to make at home with just a few simple ingredients. Let’s dive in to this New York bodega recipe!

What is a chopped cheese?

A chopped cheese is kind of like a cheeseburger but the beef is chopped up and it’s served in a hoagie, kaiser roll or pan sobao. It is said that this bodega-style sandwich originated at Hajji’s Deli in East Harlem in the 1990s. This bodega can be found on the corner of First Avenue and 110th Street and is now called Blue Sky Deli.

The chopped cheese gained popularity when Rahim Mohamed also known as Ocky started creating uncommon versions of chopped cheese at his bodega Red Hook Food in Brooklyn, NY. Ocky makes chopped cheese sandwiches with anything from pop tarts and honey buns to mozzarella sticks and hot cheetos! Sometimes customers request even request a chopped cheese made in a Jamaican beef patty. The possibilities are endless when you get a chopped cheese “the Ocky way!”

Ingredients for making a chopped cheese sandwich:

Ground beef
Adobo, Healthy Rican
Sazón, Healthy Rican
Onion powder
Garlic powder
Ground oregano
American cheese
Iceberg lettuce
Tomato
Kaiser rolls or pan sobao
Special sauce, see recipe below

Bodega Chopped Cheese Recipe:

Making a bodega-style chopped cheese sandwich is easy to do at home. Plus, it comes together with just a few ingredients and in under 20 minutes!

Make the special sauce

You can’t make a chopped cheese without special sauce or bodega sauce. Here is how to make bodega sauce. This is basically a mixture of mayonnaise, ketchup, mustard, pickle juice and spices. The full recipe is down below. Add all of the ingredients to a small bowl. Stir everything until well combined. Transfer to a squeeze bottle if you want to drizzle. Keep the sauce refrigerated until it is ready for use.

Prepare the toppings

Rinse and thinly slice the lettuce and tomatoes. Set aside.

Cook the beef

Place a skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet. Add seasonings and stir to combine. I like to use adobo, sazon, onion powder, garlic powder, and oregano. I use Healthy Rican seasonings because they are free of harmful ingredients like MSG and dyes. Use my code: madewithsazon for 10% off your Healthy Rican order!

Top the beef with cheese, reduce heat to low and cover until it has melted. Chop the cheese into the meat until everything is well combined.

Assemble the sandwich

Load the cheesy beef onto your bread. You can use kaiser rolls, hoagies, or pan sobao which is basically a soft baguette. French or Cuban bread works great too. Top the meat with lettuce, tomatoes, and drizzle with special sauce. Enjoy!

What to serve with a chopped cheese sandwich?

You can serve a chopped cheese sandwich with any sides you would serve with a cheeseburger: french fries, onion rings, mozzarella sticks, potato chips, etc. Don’t forget a cold drink like a Cola Champagne, Malta, Snapple, or can of soda to complete the bodega experience. In the words of Ocky, “can’t forget the bev… neva, neva, neva!”

Please leave me a star rating and review!

If you enjoy this Chopped Cheese New York Bodega recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier to find my recipes on Google. THANK YOU in advance!

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Chopped Cheese (New York Bodega Recipe)

Keyword bodega style chopped cheese, new york chopped cheese

Prep Time 5

Cook Time 15

Total Time 20

Servings 4 people

Ingredients

Chopped Cheese

1 lb ground beef 85% lean
1 tbsp adobo Healthy Rican
1 tsp sazon Healthy Rican
1 tsp onion powder
1 tsp garlic powder
1/2 tsp ground oregano
6 slices American cheese
2 cups iceberg lettuce thinly sliced
1 tomato thinly sliced
4 kaiser rolls can use pan sobao or Cuban bread

Special sauce

1/2 cup mayonnaise
1/4 tsp pickle brine
2 tbsp ketchup
1 tbsp dijon mustard
1/2 tsp onion finely diced
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder

Instructions

Make the special sauce

Add all ingredients to a small bowl. Stir everything until well combined. Transfer to a squeeze bottle if you want to drizzle. Keep sauce refrigerated until ready to use.

Prep the toppings

Rinse and thinly slice the lettuce and tomatoes. Set aside.

Cook the beef

Place skillet over medium high heat. Brown your ground beef and remove any excess fat from your skillet.
Add seasonings and stir to combine.
Top the beef with cheese and cover until it has melted.
Chop the cheese into the meat until everything is well combined.

Assemble the sandwich

Load the cheesy beef onto your bread. Top with lettuce, tomatoes, and drizzle with special sauce. Enjoy!

Video

Notes

HEALTHY RICAN DISCOUNT:

I love to use Healthy Rican seasonings because they are free of harmful ingredients like MSG and dyes. Use my code: madewithsazon for 10% off your Healthy Rican order!

Check out more Latin recipes!

The post Chopped Cheese (New York Bodega Recipe) appeared first on Made with Sazón.

Puerto Rican Corned Beef (Carne Bif)

Elena — Fri, 22 Mar 2024 18:31:49 +0000

Puerto Rican Corned Beef also known as Carne Bif on the island is stewed with sofrito, herbs, and spices to create an insanely delicious and flavorful dish. Carne Bif is such a humble dish yet full of bold flavors and so satisfying with a plate of white rice, habichuelas guisadas, maduros, corn, and avocado. With just few simple ingredients you’ll have a delicious meal in under 15 minutes!

What is Carne Bif?

Carne Bif is what Puerto Ricans call canned corned beef. Don’t underestimate this dish because it’s made with canned meat. Canned corned beef is stewed with sofrito, tomato sauce, and spices like sazon. This combination of flavors elevates this humble dish to a whole new level! To kick things up a notch, diced potatoes or french fries are tossed in making this the ultimate comfort food. Carne Bif is typically served with white rice, habichuelas guisadas, maduros, corn, and avocado. (Chef’s kiss!)

Ingredients for making Puerto Rican Corned Beef:

Canned corned beef
Olive oil
Sofrito
Tomato sauce
Sazón, Healthy Rican
Onion powder
Garlic powder
Ground oregano
Pimento-stuffed olives
French fries
Cilantro

How to make Puerto Rican Carne Bif?

Place a small pot over medium heat. Add olive oil, sofrito and tomato sauce. Cook until fragrant, about 2 minutes. Add in the canned corned beef and break it up, stirring it into the sauce. Add the olives, seasonings, and water. Stir to combine. Taste for seasoning and adjust, if needed. Canned corned beef is very salty so adding adobo or salt is not necessary.

Add the french fries and stir to combine. Cover and cook on low heat for about 10 minutes. Uncover and sprinkle chopped cilantro over the top. Serve and enjoy!

Note: You can either cook french fries from scratch or use frozen french fries. Either way, make sure the fries are fully cooked through when you add them to the corned beef. I don’t recommend adding the frozen french fries while frozen.

If you prefer to add diced potatoes instead of french fries, you can either cook the diced potatoes by boiling them or sautéing in a pan like how you would cook home fries. Then you can add them in once the corned beef is done. If you prefer to cook the potatoes with the corned beef, add them in with the water and cook on low heat until the potatoes are fork tender. Add more water if the corned beef dries out while cooking the potatoes.

What to serve with Puerto Rican Corned Beef?

In Puerto Rico, carne bif is typically served with white rice, habichuelas guisadas, maduros, corn, and avocado. Sometimes corned beef is also served with a side of french fries. DELICIOUS!

Also, don’t forget to serve with an ice cold Medalla, Malta or Coco Rico. I have gotten roasted on social media for sometimes serving my dishes with Malta Goya. I honestly don’t discriminate when it comes to Malta. Do you have a preference? Malta Goya or Malta India? Let’s talk about it in the comments!

Please leave me a star rating and review!

If you enjoy this Puerto Rican Corned Beef recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier to find my recipes on Google. THANK YOU in advance!

Follow me on Instagram, YouTube, TikTok and Pinterest!

Puerto Rican Corned Beef (Carne Bif)

Puerto Rican Corned Beef also known as Carne Bif on the island is stewed with sofrito, herbs, and spices to create an insanely delicious and flavorful dish. Carne Bif is such a humble dish yet full of bold flavors and so satisfying. With just few simple ingredients you'll have a delicious meal in under 15 minutes!

Keyword carne bif, Latin recipes, Puerto Rican corned beef, Puerto Rican recipes

Prep Time 5

Cook Time 10

Total Time 15

Servings 4 people

Ingredients

12 oz corned beef, canned I love Libby's brand!
1/2 tbsp olive oil
2 tbsp sofrito
1/2 cup tomato sauce
1/2 cup water
1 tsp sazon Healthy Rican
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground oregano
2 tbsp pimento-stuffed olives sliced
1 cup french fries
2 tbsp cilantro chopped

Instructions

Place a small pot over medium heat. Add olive oil, sofrito and tomato sauce. Cook until fragrant, about 2 minutes.
Add in the canned corned beef and break it up, stirring it into the sauce.
Add the olives, seasonings, and water. Stir to combine.
Taste for seasoning and adjust, if needed. Canned corned beef is very salty so adding adobo or salt is not necessary.
Add the french fries and stir to combine. Cover and cook on low heat for about 10 minutes.
Uncover and sprinkle chopped cilantro over the top. Serve and enjoy!

Notes

Tips:

You can either cook french fries from scratch or use frozen french fries. Either way, make sure the fries are fully cooked through when you add them to the corned beef. I don’t recommend adding the frozen french fries while frozen.

HEALTHY RICAN DISCOUNT:

I love to use Healthy Rican seasonings because they are free of harmful ingredients like MSG and dyes. Use my code: madewithsazon for 10% off your Healthy Rican order!

Check out more Latin recipes!

The post Puerto Rican Corned Beef (Carne Bif) appeared first on Made with Sazón.

Arroz Blanco (Puerto Rican White Rice)

Elena — Tue, 12 Mar 2024 17:49:14 +0000

A plate of perfectly-cooked arroz blanco or Puerto Rican white rice is the foundation of any traditional Latin and Caribbean dish. It serves as the base for habichuelas guisadas and compliments main dishes like pollo al horno, pollo guisado, and picadillo. Follow my recipe and tips for cooking perfect white rice every time!

Ingredients for making arroz blanco:

Rice
Water
Sea salt
Oil

How to make perfect white rice?

The key to making perfect white rice is to get the rice to water ratio correct. This will depend on the type of rice that you are using. Follow the instructions on the packaging for best results. I prefer Jasmine rice. The rice to water ratio for Jasmine rice is 1 to 1 1/2.

As a rule of thumb, for every 2 cups of Jasmine rice, use 1 1/2 tsp salt, 1 1/2 tbsp oil, and 3 cups water. Always taste the water and adjust salt, if necessary. It is better to under-salt than over-salt.

Once the water, rice, salt, and oil are in the pot bring to a boil and after 2 minutes, cover the pot. Reduce the heat to low and cook for 25 minutes. Uncover the pot and fluff the rice. This method always results in perfect rice for me.

What to serve with arroz blanco?

Arroz blanco can be served with almost any main dish but some of my favorites include pollo al horno, pollo guisado, picadillo, and pastelón.

Pastelon | Sweet Plantain Lasagna

Please leave me a star rating and review!

If you enjoy this arroz blanco, Puerto Rican white rice recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY and it also makes it easier to find my recipes on Google. THANK YOU in advance!

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Arroz Blanco (Puerto Rican White Rice)

A plate of perfectly-cooked white rice is the foundation of any traditional Latin and Caribbean dish. Follow my recipe and tips for cooking perfect white rice every time!

Prep Time 5

Cook Time 25

Total Time 30

Servings 4 people

Equipment

1 Caldero (Dutch oven) see notes

Ingredients

2 cups Jasmine rice rinsed thoroughly
3 cups water
1 1/2 tsp sea salt
1 1/2 tbsp olive oil can sub with oil of choice

Instructions

Thoroughly rinse your rice with cold water until the water runs clear.
Place a caldero (pot) over high heat.
Add water, rice, salt, and oil. Stir to combine. Taste the water and adjust salt if necessary.
Bring to a boil and after 2 minutes, cover the pot. Reduce the heat to low and cook for 25 minutes.
Uncover, and fluff the rice. Serve and enjoy!

Video

Notes

Tips:

As a rule of thumb, for every 2 cups of Jasmine rice, use 1 1/2 tsp salt, 1 1/2 tbsp oil, and 3 cups water.

Always taste the water and adjust salt, if necessary. It is better to under-salt than over-salt.

Use a caldero to cook the rice. The caldero has to be at least twice as large as the amount of rice and water combined for best results. Using a caldero that is too small will result in unevenly cooked rice.

Healthy Rican Discount:

I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

Check out more Latin recipes!

Arroz Blanco (Puerto Rican White Rice)

The post Arroz Blanco (Puerto Rican White Rice) appeared first on Made with Sazón.

Bacalao Guisado (Puerto Rican Salted Codfish)

Elena — Sun, 03 Mar 2024 22:34:20 +0000

Bacalao guisado or Puerto Rican salted codfish along with vianda or root vegetables is a staple dish in Puerto Rico. It is typically served with white rice, avocado, and hard boiled eggs on the side. It’s packed with tons of flavor and is easy to put together!

Many other countries in the world have their own variation of this dish. It is quite popular during Lent when Christians abstain from eating meat on Fridays. Read on to learn more about this delicious Puerto Rican dish and how to make it.

Is salted codfish raw or cooked?

Since the fish has been salted and preserved it is already cooked. But because it is so heavily salted, it must be soaked in water to desalt the fish and be able to consume it. Otherwise it is inedible. To remove the excess salt, some people soak the fish in water overnight while others boil the fish in water for an hour or longer. I prefer the soaking method over the boiling method and I will share why later.

Ingredients for making bacalao guisado:

Salted codfish
Olive oil
Sofrito
Tomato sauce
Onion
Garlic
Green bell pepper
Red bell pepper
Pimento-stuffed green olives
Plum tomato
Cilantro

I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

How long should I soak salted codfish?

Salted codfish is extremely SALTY! Therefore, it is important to remove some of that salt before eating it. I find that soaking the salted cod in cold water overnight works much better than boiling it. When you boil salted codfish you run the risk of making the fish tough. When soaking the fish in cold water, it remains soft and tender!

To soak your salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water. Of course, if you are running short on time, you can soak the salted cod for 30 minutes and then boil for 15 minutes.

How to make bacalao guisado?

Making bacalao guisado is quite simple. The only thing that requires time is soaking the codfish overnight. Once that is done, it is just a matter of combining all of the ingredients in a caldero (pot) and stewing for about 10 minutes.

Soak the salted codfish

To soak the salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a large bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water and rinse with fresh, cold water.

Check the codfish for any bones and skin left behind. Do not flake the fish. It will flake as it cooks in the stew. Discard the bones and set the codfish aside.

Cook the bacalao guisado

In a caldero, heat the oil over medium heat. Add the sofrito and half of the tomato sauce. Cook until fragrant, 1-2 minutes. Add the onion and cook until it becomes translucent. Next, add the garlic and cook until fragrant, about 2 minutes. Add the bell peppers, tomatoes, olives and sazon. Stir to combine.

Add the codfish and the remaining tomato sauce. Stir to combine, breaking up the fish into small pieces. If necessary, add some water. Lower the heat to low, cover, and simmer until the sauce has thickened (5 to 10 minutes). Sprinkle chopped cilantro over the top. Taste and season, if necessary. Serve and enjoy!

What to serve with salted codfish?

In Puerto Rico, we serve bacalao guisado with vianda or root vegetables such as pana (breadfruit), yautia (tannier), malanga (taro), ñame (white yam), yuca (cassava), batata (sweet potato), and guineos verdes (green bananas). The root vegetables are typically boiled or steamed and topped with a drizzle of olive oil when served. White rice and beans are also served with this dish. Some other popular side dishes include tostones (fried green plantains), maduros (sweet plantains), and avocado.

Please leave me a star rating or review!

If you enjoy this bacalao guisado, Puerto Rican salted codfish recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY! It also makes it easier to find my recipes on Google. THANK YOU in advance!

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Bacalao Guisado (Puerto Rican Salted Codfish)

Bacalao guisado or Puerto Rican salted codfish along with vianda or root vegetables is a staple dish in Puerto Rico. It is typically served with white rice, avocado, and hard boiled eggs on the side. It's packed with tons of flavor and is easy to put together!

Prep Time 1

Cook Time 20

Total Time 1 20

Servings 4 people

Ingredients

1 lb salted codfish, boneless soaked overnight
2 tbsp olive oil
1/4 cup sofrito
1 cup tomato sauce
1 yellow onion sliced
3 cloves garlic crushed
1/2 green bell pepper sliced
1/2 red bell pepper sliced
2 tbsp pimento-stuffed green olives whole or sliced
1 tomato diced
1/2 tsp sazon Healthy Rican
1/2 tsp onion powder
1/4 tsp ground oregano
2-3 sprigs cilantro chopped (optional)
water, as needed

Instructions

Soak the salted codfish

To soak the salted codfish, just remove from the package, give it a good rinse under cold running water and add it to a large bowl filled with cold water. Store in the refrigerator overnight. The next day, discard the water and rinse with fresh, cold water.
Check the codfish for any bones and skin left behind. Do not flake the fish. It will flake as it cooks in the stew. Discard the bones and set the codfish aside.

Cook the bacalao guisado

In a caldero (pot) heat the oil over medium heat. Add the sofrito and half of the tomato sauce. Cook until fragrant, 1-2 minutes.
Cook the onion until it becomes translucent. Add the garlic and cook until fragrant, about 2 minutes.
Add the bell peppers, tomatoes, olives and seasonings. Stir to combine.
Add the codfish and the remaining tomato sauce. Stir to combine, breaking up the fish into small pieces. If necessary, add some water.
Lower the heat to low, cover, and simmer until the sauce has thickened (5 to 10 minutes). Sprinkle chopped cilantro over the top. Taste and season, if necessary.
Serve and enjoy!

Video

Notes

Desalting the Cod:

Salted cod is extremely SALTY! Therefore, it is important to remove some of that salt before eating it. I find that soaking the salted cod in cold water overnight works much better than boiling it. When you boil salted cod fish you run the risk of making the fish tough. When soaking the fish in cold water, it remains soft and tender!

Of course, if you are running short on time, you can soak the salted cod for 30 minutes and then boil for 15 minutes.

Substitutions:

If you can’t find salted codfish, use salted pollock or hake.
If you can’t find any salted fish, use fresh fish. Once cooked, flake it with a fork and use in the recipe as instructed.

HEALTHY RICAN DISCOUNT:

Use my code: curlsnpearlsss for 10% off your Healthy Rican order!

The post Bacalao Guisado (Puerto Rican Salted Codfish) appeared first on Made with Sazón.

Pink Guava Margarita Recipe (Margarita de Guayaba)

Elena — Sun, 11 Feb 2024 15:02:53 +0000

This pink guava margarita recipe is made with fragrant pink guavas and pink pineapple juice. This perfect combination of tropical fruit will transport your taste buds to an island in the Caribbean with just one sip! Save this refreshing guava margarita recipe for Valentine’s Day, a brunch event, Barbie-themed party, holiday or any occasion! Pink drinks are the best (and most pretty!), in my opinion!

Growing up Puerto Rican, I remember eating pastelillos de guayaba (guava turnovers) made with homemade guava jam, and guava paste with queso blanco or queso de bola (gouda cheese). Guava juice was also a favorite as well as eating fresh guavas. As an adult, I enjoy anything guava-flavored. It brings me back to my childhood days.

Where to find pink guava?

Pink guavas can be found at Hispanic supermarkets and grocery stores but white guavas are more accessible, for some reason.

Pink pineapples are a bit more difficult to find in-store. I received my pink guava and pink pineapple from Tropical Fruit Box. Use my code CURLSNPEARLSSSEATS to save $10 on your order!

Ingredients for making a guava margarita:

Pink guava
Pink pineapple
Tequila blanco
Triple sec
Lime juice

I love using my Ninja Foodi Power Blender for making juice, smoothies, dough, even masa for pasteles and alcapurrias! It’s my favorite kitchen appliance ever!

I blend the juice on the lowest setting so that the seeds don’t get pulverized. Then I use a nut milk bag or mesh strainer to strain the juice. Store the juice in a sealed container in the refrigerator for up to 5 days.

What can I substitute for pink guava?

If you can’t find fresh pink guavas use guava nectar or frozen guava pulp instead. Regular, fresh, or frozen pineapple can be used as well. Other tropical fruits that work well in this recipe are passion fruit, mango and papaya.

How to make rimming sugar?

I love making rimming sugar at home. I use organic cane sugar and I add ingredients like dried rose petals, freeze-dried strawberries, and lime or orange zest to make the prettiest rimming sugar. Use honey and a basting brush to paint your glass before dipping in the sugar mixture.

Can I make this a mocktail?

Yes, just omit the alcohol to turn this drink into a gorgeous mocktail. My kids love the pink guava pineapple juice. Sometimes I rim my daughter’s cup with the floral rimming sugar because she’s fancy! It’s a great drink option for children and expecting mamas!

Please leave me a star rating or review!

If you enjoy this pink guava margarita recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY! It also makes it easier for my recipes to be found on Google. THANK YOU in advance!

Follow me on Instagram, YouTube, TikTok and Pinterest!

Pink Guava Margarita

This margarita recipe is made with fragrant pink guavas and pink pineapple juice. Save this refreshing guava margarita recipe for Valentine's Day, a brunch event, Barbie-themed party, holiday or any occasion! Omit the alcohol to make it a delicious mocktail!

Prep Time 10

Total Time 10

Servings 1 person

Equipment

1 Blender Ninja Foodi Power Blender and Processor (see notes)
1 nut milk bag or mesh strainer for straining juice

Ingredients

Margarita

4 oz pink guava pineapple juice see notes
2 oz tequila blanco
1 oz triple sec
1 oz lime juice
1/2 tsp agave optional
1/2 cup ice
1 sprig fresh mint for garnish

Rimming sugar

1 tbsp sugar
1 tsp freeze-dried strawberries
1 tsp dried rose petals
1 tsp orange zest
1/2 tsp honey for rimming glass

Instructions

On a flat plate, combine sugar, freeze-dried strawberries, dried rose petals and orange zest. Brush honey on the side of a glass or around the rim. Dip the glass in the sugar mixture. Set aside.
To a cocktail shaker, add tequila, triple sec, lime juice, guava pineapple juice, agave (if using) and a few ice cubes. Cover and shake vigorously for 10 seconds or until frost begins to form on the shaker.
Add ice cubes to the prepared glass. Pour the guava margarita into the glass and garnish with a sprig of mint. Enjoy!

Video

Notes

How to make pink guava pineapple juice?

2 cups pink guava, diced
2 cups pink pineapple, diced
2 cups water
2 tbsp cane sugar, optional

Add all ingredients to a blender. Blend until smooth. Strain if necessary with a nut milk bag or mesh strainer. Store in the refrigerator for up to 5 days.

(If you can’t find pink guava or pink pineapple, use frozen guava pulp or guava nectar instead. Regular pineapple can be used as well.)

*I love using my Ninja Foodi Power Blender for making juice, smoothies, dough, even masa for pasteles and alcapurrias! It’s my favorite kitchen appliance ever!

Where to find pink guavas?

Pink guavas can be found at Hispanic supermarkets and grocery stores but white guavas are more accessible, for some reason. Pink pineapples are a bit more difficult to find in-store. I received my pink guava and pink pineapple from Tropical Fruit Box. Use my code CURLSNPEARLSSSEATS to save $10 on your order.

Check out my other sweet recipes!

Guava Jam Recipe

Homemade Churros Recipe

Limber de Coco Popsicles

Coquito Bites

Gingerbread Smoothie

Strawberry Shortcake Crumble

Lemon Chia Seed Muffins

Healthy Strawberry Yogurt Popsicles

The post Pink Guava Margarita Recipe (Margarita de Guayaba) appeared first on Made with Sazón.

Cuban-Style Black Beans (Easy Recipe)

Elena — Fri, 09 Feb 2024 19:07:56 +0000

Cuban-style black beans are the perfect companion to a bowl of white rice! Here is an easy recipe for making this traditional dish in a fraction of the time. I use canned beans to make the process much quicker and infuse the broth with sofrito, fresh herbs and spices for the most delicious beans you’ll ever taste!

I know many don’t like the use of canned beans (don’t come for meee!) but this recipe is great for busy days when you are short on time. If you prefer following the traditional method of using dry beans, I have included the steps for that method in this article and also in my recipe notes!

Before we dive in, I want start off by saying this is by no means an authentic recipe. I always like to put my own spin on recipes, to make them my own. With that being said, I promise these beans are absolutely delicious. I definitely captured the flavors of Cuban-style black beans, and achieved it using a very quick and easy method. You will not be disappointed in any way!

Ingredients for making black beans:

Canned black beans, with liquid
Sofrito
Tomato sauce
Chicken bouillon
Adobo, Healthy Rican
Sazon, Healthy Rican
Cumin
Ground oregano
Garlic, crushed
Red wine vinegar
Sugar
Bay leaf
Onion
Bell pepper
Cilantro sprigs

I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

Why are my black beans not black?

When using canned beans it is important to use the liquid in the can in order for the beans to keep their color. If you rinse the beans, the broth will not be black but a more grayish color.

If using dry beans, make sure to keep enough liquid (from boiling them) so that the broth can stay nice and dark in color. In both cases, adding too much water will lighten the color significantly so try to retain the actual black liquid from the beans.

How to make black beans from scratch?

First, rinse the dry beans thoroughly and then soak them in a pot full of water overnight. If you’re using a 12-ounce bag of beans, you will need 4 cups of water. Please note, the beans will expand while they soak.

*If you have a pressure cooker or Instant Pot, you could skip the soaking part and skip to the next step.

The next day, drain the beans and then add 5 cups of clean water to the pot. Bring to a boil and cook for about one hour, covered, and stirring occasionally. Once the beans are tender, you can continue with the recipe as is.

What to serve with black beans?

White rice and black beans are a match made in heaven! I also like to serve with churrasco, baked chicken, potato salad, and avocado. This black beans recipe is also great as a side dish for Taco Tuesday alongside tacos and quesadillas. Also use them in burritos, taco bowls, or nachos. The options are endless!

Please leave me a star rating or review!

If you enjoy this Cuban-style black beans recipe, please leave me a 5 star review and also comment at the bottom of this blog post! Your feedback makes me so HAPPY! It also makes it easier to find my recipes on Google. THANK YOU in advance!

Follow me on Instagram, TikTok, YouTube and Pinterest!

Cuban-Style Black Beans

Cuban-style black beans are the perfect companion to a bowl of white rice! Here is an easy recipe for making this traditional dish in a fraction of the time. I infuse the broth with sofrito, fresh herbs and spices for the most delicious beans you'll ever taste!

Prep Time 5

Cook Time 20

Total Time 25

Servings 4 people

Ingredients

1 can black beans, with liquid 15.5 oz can
1 tsp canola oil can sub with oil of choice
1/4 cup sofrito
1/4 cup tomato sauce optional
1 1/2 cups water
1/2 tbsp chicken bouillon Better than Bouillon
1 tsp adobo Healthy Rican
1/2 tsp sazon Healthy Rican
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp ground oregano
1 clove garlic crushed
1 tsp red wine vinegar
1 tsp sugar
1 bay leaf
1/2 onion optional
1/2 bell pepper optional
cilantro sprigs optional
diced ham optional

Instructions

Place a pot or caldero over medium heat. Add oil and diced ham, if using. Sauté ham until golden brown.
Add sofrito, tomato sauce, and chicken bouillon. Cook until fragrant, about 2 minutes.
Add beans, water, seasonings and stir to combine.
Add bay leaf, onion, bell pepper, cilantro sprigs and bring to a boil. Cover the pot and reduce heat to low. Simmer for about 15 minutes.
Remove bay leaf, onion, bell pepper and cilantro sprigs. Add crushed garlic, red wine vinegar, and sugar. Stir well.
Cover and allow to cook on low heat about 5-10 minutes more. Serve and enjoy!
TIP: if your bean broth is too thin, take a small scoop of beans and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.

Video

Notes

Tips:

If your bean broth is too thin, take a small scoop of beans from the pot and mash them in a bowl. Add the bean paste to the broth and stir until well combined. This will thicken the broth nicely.
If your bean broth is too thick, add a splash of water and stir until well combined. Adjust seasoning, if necessary.
If your beans are too salty, add water. If this thins out the broth too much follow step 1.
If your beans are too bland, add adobo and/or other seasonings as necessary. Adding seasoning little by little is key! Fixing bland beans is easier than fixing salty beans.

How to make black beans from scratch? (Soaking method)

Healthy Rican Discount:

I love to use Healthy Rican Adobo and Sazón. They are free of harmful ingredients like MSG and dyes. Use my code: curlsnpearlsss for 10% off your order!

Check out more Latin recipes!