Here at La Casa de Cuevas, we are still celebrating Hispanic Heritage Month. You've met SuperHubby many times before. I have posted his recipes in the past, along with his pictures, so it's time for you to meet another member of the family: SuperDaughter-in-Law! Henceforth, she will be known as SD; I really don't like the whole "in-law" tag, and it's a lot to type each time, so here she is.....SD.....
|Here she is showing SuperHubby how it's done...|
As you may recall, SuperHubby is from Puerto Rico, which explains all my cool Puerto Rican recipes. ; ) SD's parents are from Ecuador and Guatemala, so now I have two more countries worth of recipes to learn! YAY!!!
|Hiding from the paparazzi...namely me....|
She has been here this week, so I took the opportunity to learn from her. Ecuador has some recipes that are similar to ours, but they also have some like this that are wonderfully unique to their region.
1 Tbsp salt
2 packets Sazon
2 packets beef bouillon
2 tomatoes, stemmed & whole
1 onion, peeled & quartered
1 Tbsp minced garlic
2 plantains, grated with spoon
2 Tbsp peanut butter
1/2 head cabbage
8-9 frozen half ears of corn
cilantro-3/4 stalk, whole
beef shortribs (2-3 lbs)
4 carrots, halved (optional)
1 bag frozen mixed vegetables (optional)
Bring first 6 ingredients to a boil. Add beef; return to boiling. Cook 30-45 minutes, until tender. Add plantains; return to boiling. Add additional vegetables and peanut butter. Bring to a boil once more. Cook until corn and carrots are tender. Add cilantro and cabbage; cook 15 minutes more. Remove tomatoes, onion, and cabbage. Serve over white rice with a slice of lime.
MUSIC TO COOK BY
El Gran Combo
Until next time, Happy Cooking! : )
“I wish my stove came with a Save As button like Word has. That way I could experiment with my cooking and not fear ruining my dinner. ” - Jarod Kintz