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Recipes
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Empanadas
Empanadas
are a tasty pastry dish that can be served
for breakfast, lunch or dinner and are even
better when prepared Dominican Style. Making
empanadas is easy and it’s fun.
Follow this recipe to get your seasoning
just right, the crust golden brown, and
your family and friends asking for more.
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Pollo
Guisado
Deidre
Pujols calls this her famous “Home
Run Chicken” because it seems as though
every time she make it, her husband, Albert,
hits another home run. It’s that potent!
She’s learned, though, that when Albert’s
Dominican friends from other teams come
to town, they only get to enjoy this dish
on their off days. LEARN
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Tostones
A plantain may
LOOK like a large banana, but, in the Dominican,
a green plantain cooks up into a taste treat
the whole country adores. The recipe here
has you peal, fry, smash, fry, garnish and
serve. With Deidre’s “special
sauce” for dipping, you won’t
believe how good these can taste. LEARN
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Mini
Chimichurri Burgers
They’ll
never ask for a “quarter pounder”
again when you try Deidre Pujols unique
take on the chimichurri, a popular
dish served from street vendors wherever
people congregate in Santo Domingo. Our
recipe takes you from top to bottom bum
and everything delicioso in between.
LEARN
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Sazon
Sazon
is used in almost every dish and is a household
must-have in the Dominican Republic. Many
Dominican dishes call for a sazon topping
and you can either make it in bulk or just
enough for your dish. There is no greater
smell than when sazon hits the hot oil atop
your stove! LEARN
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Empanadas
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1 lb. ground
beef
1 tsp. garlic salt
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
5 cloves minced garlic
1 tsp. cumin
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1 tsp. chili powder
1 large bullion cube or 2 small cubes
1 package achoite/culantro powder (optional)*
2 Tbsp. sour orange marinade
1 package pastry discs
Cooking Instructions:
Cook ground beef with
garlic salt, strain oil. Set aside.
In a separate cooking pan, add olive oil
to coat the pan and add all of the remaining
ingredients. Cook over medium/ low heat
for about 10 minutes. Add the cooked burger
meat to the sautéed ingredients.
Cook for an additional 5 minutes.
Separate pastry discs and lay flat on
wax paper sprayed with a dash of spam,
to keep the dough from sticking.
Add 2 tbsp of the beef mixture to each
pastry disc and fold in half.
With a fork make edges sealed by pushing
the edges together.
The empanadas should be fried in a deep
fryer at about 380 degrees or a pan with
oil. When the empanadas are a nice golden
color, they are done. I believe they are
best served with hot sauce.
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