Comida Puertorriqueña Feast
Comida Puertorriqueña Feast
Ingredients
For the Pernil (Roast Pork Shoulder)
- 2 pounds pork shoulder
- 1 tablespoon olive oil
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Arroz con Gandules (Rice with Pigeon Peas)
- 3 tablespoons olive oil
- 1/2 cup sofrito
- 4 fluid ounces tomato sauce
- 1 pound pigeon peas, canned, drained and rinsed
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups white rice, rinsed
- 3 cups water
- 1 bay leaf
For the Ensalada de Papa (Potato Salad)
- 2 potatoes, large, peeled, boiled, and cubed
- 4 eggs, boiled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup green bell pepper, finely diced
- as needed salt, to taste
- as needed black pepper, to taste
For the Pastelillos de Carne (Beef Turnovers)
- 1 pound ground beef
- 1/2 cup sofrito
- 4 fluid ounces tomato sauce
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup water
- as needed oil, for frying
For the Coquito (Coconut Eggnog)
- 1 1/2 cups coconut milk
- 1 cup cream of coconut
- 1/2 cup condensed milk
- 1/2 cup white rum, (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick, for garnish
Instructions
- 1
Prepare the Pernil marinade: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon sazón, 1 tablespoon adobo, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon salt.
⏱️ 5 min
- 2
Prepare the Pernil: Using a knife, slice several slits into the pork shoulder. Rub the prepared marinade all over the pork shoulder, ensuring it gets into all the slits.
⏱️ 10 min
- 3
Marinate the Pernil: Cover the marinated pork shoulder and refrigerate for a minimum of 4 hours, or ideally, overnight.
⏱️ 240 min
- 4
Preheat oven for Pernil: Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375
- 5
Bake Pernil: Bake the pork shoulder for 2 hours.
⏱️ 120 min•🌡️ 375
- 6
Crisp Pernil skin: After 2 hours, increase the oven temperature to 400°F and continue baking for another 30 minutes, or until the skin becomes crispy.
⏱️ 30 min•🌡️ 400
- 7
Rest Pernil: Allow the pernil to rest before slicing and serving.
⏱️ 15 min
- 8
Start Arroz con Gandules: Heat 3 tablespoons olive oil in a pot over medium-high heat. Add 1/2 cup sofrito and cook for 2 minutes, stirring occasionally.
⏱️ 5 min
- 9
Add flavors to Arroz con Gandules: Stir in the 4 fluid ounces tomato sauce, 1 pound drained and rinsed pigeon peas, 1 tablespoon sazón, 1 tablespoon adobo, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt. Cook for 5 minutes, stirring to combine the flavors.
⏱️ 10 min
- 10
Combine Arroz con Gandules ingredients: Add the 2 cups of rinsed white rice, 3 cups of water, and 1 bay leaf to the pot. Stir gently to mix.
⏱️ 5 min
- 11
Cook Arroz con Gandules: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 25 minutes, or until the rice has absorbed the liquid and is tender.
⏱️ 30 min
- 12
Finish Arroz con Gandules: Fluff the rice with a fork before serving.
⏱️ 2 min
- 13
Prepare Ensalada de Papa: In a large mixing bowl, combine the 2 large peeled, boiled, and cubed potatoes, 4 boiled and chopped eggs, 1/2 cup mayonnaise, 1 tablespoon mustard, 1/4 cup finely diced red onion, 1/4 cup finely diced celery, and 1/4 cup finely diced green bell pepper.
⏱️ 15 min
- 14
Season Ensalada de Papa: Mix all the ingredients thoroughly until well combined. Season the potato salad with salt and black pepper to taste.
⏱️ 5 min
- 15
Chill Ensalada de Papa: Refrigerate for at least 30 minutes to allow the flavors to meld and to chill before serving.
⏱️ 30 min
- 16
Cook ground beef for Pastelillos: In a pan, brown the 1 pound ground beef. Once cooked, drain any excess fat.
⏱️ 10 min
- 17
Prepare Pastelillos filling: Add 1/2 cup sofrito, 4 fluid ounces tomato sauce, 1 tablespoon sazón, 1 tablespoon adobo, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt to the pan with the beef. Cook for 10 minutes, stirring occasionally.
⏱️ 15 min
- 18
Cool Pastelillos filling: Remove the beef mixture from heat and set aside to cool.
⏱️ 15 min
- 19
Prepare Pastelillos dough: In a separate bowl, combine 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead the dough until it is smooth.
⏱️ 10 min
- 20
Assemble Pastelillos: Roll out the dough thinly on a floured surface. Use a round cutter to cut out circles from the dough. Place a spoonful of the cooled beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to seal the edges firmly.
⏱️ 20 min
- 21
Fry Pastelillos: Heat oil in a frying pan to medium-high heat. Fry the pastelillos in the hot oil until they are golden brown and crispy on both sides.
⏱️ 15 min
- 22
Blend Coquito: In a blender, combine 1 1/2 cups coconut milk, 1 cup cream of coconut, 1/2 cup condensed milk, 1/2 cup white rum (if desired), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Blend all ingredients until the mixture is smooth and well combined.
⏱️ 5 min
- 23
Chill Coquito: Pour the coquito into a bottle or pitcher. Refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly and for the flavors to meld.
⏱️ 240 min
- 24
Serve Coquito: Serve chilled, garnished with a cinnamon stick.
⏱️ 1 min
Kitchen Tools
Comida Puertorriqueña Feast
For the Pernil (Roast Pork Shoulder)
- 2 pounds pork shoulder
- 1 tablespoon olive oil
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Arroz con Gandules (Rice with Pigeon Peas)
- 3 tablespoons olive oil
- 1/2 cup sofrito
- 4 fluid ounces tomato sauce
- 1 pound pigeon peas, canned, drained and rinsed
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 cups white rice, rinsed
- 3 cups water
- 1 bay leaf
For the Ensalada de Papa (Potato Salad)
- 2 potatoes, large, peeled, boiled, and cubed
- 4 eggs, boiled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely diced
- 1/4 cup green bell pepper, finely diced
- as needed salt, to taste
- as needed black pepper, to taste
For the Pastelillos de Carne (Beef Turnovers)
- 1 pound ground beef
- 1/2 cup sofrito
- 4 fluid ounces tomato sauce
- 1 tablespoon sazón
- 1 tablespoon adobo
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup water
- as needed oil, for frying
For the Coquito (Coconut Eggnog)
- 1 1/2 cups coconut milk
- 1 cup cream of coconut
- 1/2 cup condensed milk
- 1/2 cup white rum, (optional)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cinnamon stick, for garnish
Instructions
- 1
Prepare the Pernil marinade: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon sazón, 1 tablespoon adobo, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon oregano, 1 teaspoon black pepper, and 1 teaspoon salt.
⏱️ 5 min - 2
Prepare the Pernil: Using a knife, slice several slits into the pork shoulder. Rub the prepared marinade all over the pork shoulder, ensuring it gets into all the slits.
⏱️ 10 min - 3
Marinate the Pernil: Cover the marinated pork shoulder and refrigerate for a minimum of 4 hours, or ideally, overnight.
⏱️ 240 min - 4
Preheat oven for Pernil: Preheat your oven to 375°F.
⏱️ 15 min•🌡️ 375 - 5
Bake Pernil: Bake the pork shoulder for 2 hours.
⏱️ 120 min•🌡️ 375 - 6
Crisp Pernil skin: After 2 hours, increase the oven temperature to 400°F and continue baking for another 30 minutes, or until the skin becomes crispy.
⏱️ 30 min•🌡️ 400 - 7
Rest Pernil: Allow the pernil to rest before slicing and serving.
⏱️ 15 min - 8
Start Arroz con Gandules: Heat 3 tablespoons olive oil in a pot over medium-high heat. Add 1/2 cup sofrito and cook for 2 minutes, stirring occasionally.
⏱️ 5 min - 9
Add flavors to Arroz con Gandules: Stir in the 4 fluid ounces tomato sauce, 1 pound drained and rinsed pigeon peas, 1 tablespoon sazón, 1 tablespoon adobo, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt. Cook for 5 minutes, stirring to combine the flavors.
⏱️ 10 min - 10
Combine Arroz con Gandules ingredients: Add the 2 cups of rinsed white rice, 3 cups of water, and 1 bay leaf to the pot. Stir gently to mix.
⏱️ 5 min - 11
Cook Arroz con Gandules: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 25 minutes, or until the rice has absorbed the liquid and is tender.
⏱️ 30 min - 12
Finish Arroz con Gandules: Fluff the rice with a fork before serving.
⏱️ 2 min - 13
Prepare Ensalada de Papa: In a large mixing bowl, combine the 2 large peeled, boiled, and cubed potatoes, 4 boiled and chopped eggs, 1/2 cup mayonnaise, 1 tablespoon mustard, 1/4 cup finely diced red onion, 1/4 cup finely diced celery, and 1/4 cup finely diced green bell pepper.
⏱️ 15 min - 14
Season Ensalada de Papa: Mix all the ingredients thoroughly until well combined. Season the potato salad with salt and black pepper to taste.
⏱️ 5 min - 15
Chill Ensalada de Papa: Refrigerate for at least 30 minutes to allow the flavors to meld and to chill before serving.
⏱️ 30 min - 16
Cook ground beef for Pastelillos: In a pan, brown the 1 pound ground beef. Once cooked, drain any excess fat.
⏱️ 10 min - 17
Prepare Pastelillos filling: Add 1/2 cup sofrito, 4 fluid ounces tomato sauce, 1 tablespoon sazón, 1 tablespoon adobo, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1 teaspoon salt to the pan with the beef. Cook for 10 minutes, stirring occasionally.
⏱️ 15 min - 18
Cool Pastelillos filling: Remove the beef mixture from heat and set aside to cool.
⏱️ 15 min - 19
Prepare Pastelillos dough: In a separate bowl, combine 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead the dough until it is smooth.
⏱️ 10 min - 20
Assemble Pastelillos: Roll out the dough thinly on a floured surface. Use a round cutter to cut out circles from the dough. Place a spoonful of the cooled beef filling in the center of each dough circle. Fold the dough over to create a half-moon shape and use a fork to seal the edges firmly.
⏱️ 20 min - 21
Fry Pastelillos: Heat oil in a frying pan to medium-high heat. Fry the pastelillos in the hot oil until they are golden brown and crispy on both sides.
⏱️ 15 min - 22
Blend Coquito: In a blender, combine 1 1/2 cups coconut milk, 1 cup cream of coconut, 1/2 cup condensed milk, 1/2 cup white rum (if desired), 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Blend all ingredients until the mixture is smooth and well combined.
⏱️ 5 min - 23
Chill Coquito: Pour the coquito into a bottle or pitcher. Refrigerate for at least 4 hours, or preferably overnight, to allow it to chill thoroughly and for the flavors to meld.
⏱️ 240 min - 24
Serve Coquito: Serve chilled, garnished with a cinnamon stick.
⏱️ 1 min