Anyone have a great hispanic recipe?

Question

like from any spanish speaking country other than mexico and spain

my good friend is from chile so i have millions of options from her

but this is a project where i need to cook this meal for the class

Answer 1

CHEESE ENCHILADAS

Enchilada Sauce

• 2 Tablespoons oil

• 2 tablespoons flour

• 1/4 cup chili powder

• 1 (8 ounce) can tomato sauce

• 1 1/2 cups water

• 1/4 teaspoon ground cumin (comino)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• salt to taste

Make Roux: Heat oil in a skillet, stir in flour and cook until brown, stirring constantly to prevent burning.

Gradually stir in chili powder, tomato sauce, water, cumin (comino), garlic powder, and onion into the roux. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly and smooth. Salt to taste.  

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• Soft tortillas

• Monterey Jack cheese shredded

• Enchilada Sauce

• Cheddar cheese shredded

Preheat oven to 350 degrees. Place Monterey Jack cheese in tortilla and roll tight. Place rolled tortillas in baking dish, sides touching as not to allow Enchilada to unroll. Top with sauce and cheddar cheese. Bake covered 30 minutes or until all cheese is melted. Serve 2 or 3 per person.

Peruvian Caramel Cookies  

Alfajores  manjarblanco

1 1/2 cups unsalted butter

1 cup confectioners' sugar

2 tablespoons granulated sugar

1/4 teaspoon salt

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1/3 cup ground almonds

3 cups flour

2 (14 ounce) cans sweetened condensed milk

1. Cream butter with confectioners' and granulated sugar until fluffy.

2. Stir in remaining ingredients.

3. Wrap and chill 30 minutes.

4. If chilled longer let it warm up until it can be rolled.

5. Or, whack it with a rolling pin until it cooperates.

6. Roll dough out to 1/4" thickness, cut in 2 1/2" circles and place on parchment lined cookie sheet.

7. Bake at 350° for 12-14 minutes.

8. Cool cookie sheets between batches.

9. Cool cookies on wire rack.

10. Carefully (they're fragile cookies) spread some caramel on one cookie and top with another cookie.

11. Dust tops with confectioners' sugar and enjoy immediately having a crisp cookie-the way they were meant to be eaten.

12. They will turn soft after setting.

13. Alternatively the cookies can be filled with the rewarmed caramel as needed.

Caramel: manjarblanco

Pour both cans of condensed milk in the top of a double boiler over simmering water

and simmer on very low heat 2-3 hours, stirring occasionally.

Eventually the milk will thicken and brown.

Cool well and it will thicken further.

Refrigerate until needed.

Makes enough for 4-5 dozen cookies.

Answer 2

Hello!

So, you hve to cook a meal for a class project...

I would suggest " ARROZ CON POLLO"

Arroz con pollo means "Rice with Chicken" in Spanish. It is a classic dish of Spain and Latin America, with various ways to prepare it.

This dish is always a corwd -pleaser!

And I'm sure your class mates + teacher will love it!

Heres is the recipe:

===Chicken===

3 Tbsp olive oil

1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or b*****s, bone-in, with skin on, rinsed and patted dry

1/2 cup of flour for dredging

Salt

Freshly ground black pepper

Paprika

===Rice===

2 tablespoons olive oil (can use up to 1/4 cup)

1 medium yellow onion, chopped

1 garlic clove, minced

2 cups of medium or long-grain white rice

3 cups* chicken stock

1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained

Pinch of oregano

1 teaspoon salt

===Directions===

1- Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.

2- Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.

3- Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.

HOPE THAT HELPS!

GOOD LUCK WITH YOUR PROJECT! A+++