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    You are in: Home / Cookbooks / Latin American Recipes
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    65 recipes in

    Latin American Recipes

    I love food and I love everything involved with food. I love the fun of it. I love restaurants. I love cooking, although I don't cook very much. I love kitchens. ~ Alma Guillermoprieto
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    2 Reviews |  By Sue Lau

    A Cuban version of the Spanish/Mexican classic. Prep time does not include marinating time.

    Recipe #28152

    From the Caribbean...a deliciously sweet way to fix plaintains, also known as cooking bananas. Plaintains are sweet and soft when their skins are almost black! But in this recipe, with the sugary syrup, you can use fruit not quite at this point! YUM!

    Recipe #39228

    Choose ripe plaintains for this dish. If you have green ones, allow them to ripen until they look like overripe bananas with black marks.

    Recipe #60126

    I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.

    Recipe #60807

    Cuban custard. Got recipe from my grandmother.

    Recipe #67668

    My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

    Recipe #81465

    1 Reviews |  By ellie_

    This spicy stew is a great way to use up leftover pork and chicken. Delicious served with corn bread for a complete winter meal. Recipe source: Shoppers newsletter.

    Recipe #82860

    13 Reviews |  By CCLady

    This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

    Recipe #83890

    I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me!

    Recipe #84050

    I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami.

    Recipe #171907

    I love the spicy carne asada tacos at a local eatery and went in search of a recipe I could use to make them myself. I ran across this one in our local paper.

    Recipe #103372

    Combined from several different recipes.

    Recipe #95667

    From BHG.com. Our shrimp and poblano-chile tamales are wonderful party fare because they freeze so well. Plus, we added Mexican Chihuahua cheese, a buttery semisoft cheese that melts beautifully, to the filling. Dried corn husks are the traditional wrapping, but you can also wrap the tamales in foil. Prep time: 1 hour. Cooking time: 40 to 45 minutes. Degree of difficulty: moderate. Low-calorie.

    Recipe #96920

    I got this recipe from the movie "Once Upon A Time In Mexico" starring Antonio Banderas and Johnny Depp. The director (or maybe producer - not sure) Robert Rodriguez made a short cooking show at the end of the DVD showing how to cook this dish. I have not made it yet because the annato seeds were not available locally so I ordered them from Penzey's and they just came in. I plan on making this next weekend so I will post an update on the recipe. NOTE: Rodriguez suggests that you have a coffee grinder just for grinding seeds and do not attempt to grind coffee beans after the seasoning. He states you will never get out all of the seasoning and will affect the taste of your coffee so splurge and buy a grinder just for your seasonings. You can buy banana leaves at your asian market but if you cannot find them wrap the pork in foil. He says the leaves add flavor and moisture.

    Recipe #100689

    The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

    Recipe #111154

    Saw this in my Cooking Light Magazine this month...ran out and bought a couple of avocados! We loved this!

    Recipe #127066

    This is from one of my favorite chefs!! Michael Chiarello with Easy Entertaining Posted for Zaar World tour 2005

    Recipe #138595

    9 Reviews |  By Valeria

    My boyfriend and I love going to Salvadorian restaurants in DC and ordering these hot and cheesy corn cakes with curtido (a condiment resembling coleslaw) and hot sauce. In the restaurants, you see the cook making these very fast, and I'm always amazed by how thin they get the outer layer of dough without any holes. The filling always stays inside, waiting for you! You have to work with this recipe several times to get it right, but it's worth trying if you want to do your own pupusas. The most important suggestion I have is to always, always use masa harina flour (fine ground cornmeal made from dry hominy). North American corn meal is not an adequate substitute and you'll get an extra greasy, uneven result. You can find all of the ingredients in a Spanish store or bodega.

    Recipe #139724

    A spicy Peruvian specialty that can be served as a starter or "small dish". The sauce itself is very versatile can can also be used as a dip for items such as shrimp. The sauce should be used within one day for best results.

    Recipe #143492

    I learned this recipe from a friend in Mexico,Miss Lola Ortiz.This is a make ahead recipe, better if made in the morning, refrigerated and then baked for supper.She used to laugh when I struggled to make my first tortillas with Masa Harina Flour.

    Recipe #166702

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