Celebrating Latin Food is all about the colorful Latin American, Hispanic and Latino cuisine, cultures, foods, recipes, heritage and the “People” who contribute everyday to our latino way of life. Like any party "Fiesta" we celebrate the vibrant and flavorful recipes found throughout all Latin American and Hispanic countries, whether it is a Toston from Cuba, a Churrasco from Argentina, Arroz Con Gandules from Puerto Rico or a Fajita from Mexico. "Sabor Latino"!
a Puerto Rican dish that resembles a lasagna. Amarillos (sweet plantains)
replace noodles and picadillo replaces the traditional Italian-style filling.
The dish is a tasty combination of sweet and salty. Picadillo can also be
served in a variety of dishes such as over rice or in tacos and burritos, to
name a few. Pastelon can also be made as a meat "pie" by grinding the
plantains. Later on I will prepare one of these for the blog (and my belly),
but for now I thought I'd take a stab at putting together a simpler
bowl-verision. It incorporates the predominant flavors in traditional Pastelon,
but it comes together much faster. For more recipes checkout The Almost Vegan Rican
2 12 oz
packs of Trader Joe's Beef-less Ground Beef (or your beef substitute of choice)
yellow onion, diced
1 1/2 cups
canned diced tomatoes
diced green bell pepper
a handful of
1/4 cup Goya
1 tsp dried
1 tsp Goya
Adobo Light (or to taste)
1 tbsp oil
(vegetable or olive) or cooking spray
1. Coat the
bottom of the caldero with oil.
onion, garlic and pepper until fragrant.
3. Add beef
substitute and Adobo. Cook on medium-high for 3-5 minutes, stirring.
tomatoes, Recaito, oregano, olives. Once mixture begins to bubble, lower heat
and cook another 5 minutes.
Serve in a
bowl with Goya frozen amarillos, cooked according to package directions.
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