All Posts Tagged 'onion' (27)

Makes 10 servings

Ingredients:

3 lbs. (8 cups) potatoes, diced

4 hard-boiled eggs, finely chopped

¼…

Yields 4 portions



Ingredients:



    3 pounds large Spanish onions, finely sliced

    1 Vidalia onion, finely sliced

    2…

Yields 8-10 empanadas





Ingredients:



1 package frozen mini-empanada shells

1 lb. spicy Spanish chorizo sausage, finely chopped…

Ingredients:

5 beets, roasted

2 large poblano peppers, roasted

2 jalapenos, roasted

1 medium red onion

Handful chopped cilantro

Juice of 1 large lime

¼ cup olive oil

Salt and fresh cracked…

Ingredients and Directions:

1 large red onion, sliced thin

Juice of 4 key limes or 2 regular limes

salt

In a glass bowl,…

The star of the show at any Argentine asado or barbecue is, of course, the beef; however, vegetable matter does make the occasional appearance in the form of various salads to accompany the meat. The classic lettuce, tomato and onion salad never fails to grace the…

1 cup onions, cut in cubes

1/8 cup cilantro, finely chopped

1/4 cup lime juice

1/8 cup salt



Directions: Simply mix all the ingredients.

Save this recipe to …

To make this delicious recipe, it requires 6 pieces of pork meat (it could be pork sirloin or neck chops), which should be marinated for 2 hours in the following seasoning:

10 cumin seeds

6 peppercorns

1 teaspoon of oregano

1 teaspoon of salt

1 garlic clove…

Credit: Mayan Beach Garden

 

Yields 1½ cups (8 servings)

 

This is the version of Pico de Gallo that they serve the most at Mayan Beach Garden. They serve it with eggs, rice and beans, soups, tacos, and everything else at almost every meal.

Ingredients:

2…

This sauce is not too hot and perfect for those who like the taste of chipotle chiles, but not the heat. Like it hot? Add more chiles. Use the type of chiles that are in adobo sauce and purchased in cans in many stores in the U.S. Tomatillos look…

Great served with ceviche, seafood, fajita tacos or just about anything. Pico de gallo can also be scrambled together with eggs for "Huevos a la Mexicana," just be sure to leave out the lemon juice if you try this.

For a spicy treat, mix pico de gallo with fresh guacamole. 



Yields one bowl

 …

This Mexican soup stands out for the variety of ingredients that go into it. There's quite a few stories as to its origins, but the most likely one points to the way soup was prepared in Tlalpan, to the south of Mexico's capital, and which according to legend was improvised for the…

By Liz Caskey, cookbook author, wine expert and author of Eat Wine

September initiates the month of Fiestas Patrias in Chile, a monthlong celebration of Chilean Independence day tied to the…

Chef Denisse Oller invites us to taste the traditional rice dish of Spain with a meat variation instead of the traditional seafood version.

Serves 6–8



Ingredients:…

Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador. In this version, we use tilapia, which is an economical fish with a nice, firm texture and mild flavor.



Ingredients:



2 pounds tilapia filets (you can also…

The key to a great churrasco is to select the right cut. I prefer to buy it a butcher shop instead of a supermarket. If you can find an Argentinian or Uruguayan butcher shop, even better, as the beef from these countries is of the highest quality and the butchers are very…

Serves 4



Ingredients:

2 bunches watercress, thick stalks removed

1 tablespoon olive oil

4 ounces Spanish onion, finely…

Nothing says comfort food like beef, braised in its juices, with some quintessential South American favorites -- Worchestershire sauce and Coke. The real deal is sometimes made with local sodas, but here in the US, good old Coca-Cola has to do. The sauce has a rich sweetness that is…