Brazo Gitano

Brazo Gitano

Rolled Sponge Cake with Guava Filling

In Latin bakeries from Puerto Rico and Argentina to Mexico and the Dominican Republic, you’ll find rolled cakes sweetly filled with cream, caramel, chocolate, or fruit jams. Originating in Spain, this roulade cake called Brazo Gitano (which means gypsy’s arm), is a classic Christmas dessert that tastes sweet and moist and looks impressively elegant on the table. You’ll be happy to see how deliciously easy it is to put together, when you use a few GOYA® Pantry staples.

Serves 8

Prep time: 10 min.

Total time: 30 min., plus cooling time

Ingredients:

1 pkg. (21 oz.) GOYA® Guava Paste, cubed (about 2¼ cups)

1 cup sugar, divided

1 tsp. GOYA® Vanilla Extract

5 eggs, separated, at room temperature

1 cup GOYA® Wheat Flour , or all-purpose flour

¼ tsp. salt

Confectioners’ sugar, for dusting

 

Directions

1. In medium saucepot over medium-high heat, add guava paste and ¾ cup water. Cook, stirring occasionally, until guava paste is smooth and thick, about 8 minutes; set aside to cool (you should have about 2 ¼ cups). 

2. Meanwhile, add 1/3 cup sugar and 1/3 cup water to small saucepan over medium-high heat. Bring mixture to boil, stirring occasionally until sugar dissolves, transfer to small bowl. Stir in vanilla; set aside to cool.

3. Heat oven to 425°F. In medium mixing bowl, using electric mixer, beat egg whites until stiff (peaks of egg whites will not droop, and egg whites will not move when bowl is tilted); set aside. In medium bowl, whisk together egg yolks, remaining 2/3 cup sugar and salt until yolks are pale yellow. Mix in flour until combined. Using spatula, stir 1/3 egg whites into egg yolk mixture until combined. Gently fold in remaining egg whites until combined (mixture should be light and fluffy). Evenly spread mixture evenly in 11”x16” baking sheet lined with parchment paper. Bake until cake is light golden brown and springs back when gently pressed with finger, 10-15 minutes.

4. Invert cake onto kitchen towel or parchment paper dusted with confectioners’ sugar. Peel off top parchment layer; discard. Trim any ragged edges with knife. Using pastry brush, brush reserved vanilla mixture onto cake until absorbed. Starting with long side of cake, rolljellyroll style, into towel. Let sit, seam-side down, until cool. 

5. Gently unroll cake. Using spatula, spread reserved guava filling evenly on surface of cake, leaving 1” borders all around. Reserve 1 tbsp. guava filling. Starting with long side, gently and firmly re-roll cake jellyroll style. Place cake seam side-down on serving platter. Brush thin layer guava mixture over outside of cake; chill until ready to serve. Dust with confectioners’ sugar before serving.

 

Island Punch

Island Punch

Coconut-Guava Punch

Cool off with this fruity, tropical punch! Naturally hydrating GOYA® Coconut Water mixes with sweet, pink guava nectar, fresh oranges and refreshing mint. Add some fizz with sparkling soda to make this drink perfect for any party! 

(Serving Size: About 1 cup punch - 30 Calories; 0g Fat (0g Saturated, 0g Trans); 0mg Cholesterol; 8g Carbohydrate; 5g Sugar; 0g Protein; 0g Fiber; 60mg Sodium)

Serves 8

Prep time: 5 min.

Total time: 5 min.

Ingredients:

2 cans (11.8 oz. each) GOYA® Coconut Water

2 cans (9.6 oz. each) GOYA® Guava Nectar

1 orange, thinly sliced

¼ cup fresh mint, torn into small pieces

2 cups lemon-lime soda

 

Directions

1.In large pitcher, stir together coconut water, guava nectar, orange slices and mint. Transfer pitcher to refrigerator until ready to drink.

2.Right before serving, add soda. Pour into tall glass with ice.

3.Note: For adult version of Island Punch, stir in 1½ cups rum before refrigerating; substitute lemon-lime soda with 2 cups champagne.

Three Milk Cake - Postre de Tres Leches

Three Milk Cake - Postre de Tres Leches

A Decadent Easy Latin Dessert

Postre de Tres Leches, or Three Milk Cake, is a sumptuous, moist dessert that’s a sweet finale to any meal.

This three milk cake recipe is made from heavy cream and GOYA® Sweetened and Condensed milk and poured on top of the cooked-and-cooled cake. The result is Postre de Tres Leches heaven!

Serves 8

Prep time: 35 min.

Total time: 1 hr. 40 min.

Ingredients:

2 cups flour, plus more for pan

1 tbsp. baking powder

9 eggs, divided

2 cups sugar, divided

1/3 cup milk

1 tsp. vanilla

1 can (14 oz.) GOYA® Sweetened Condensed Milk

1 can (12 oz.) GOYA® Evaporated Milk

3 cups heavy cream

2 tbsp. freshly squeezed lime juice

Directions

1.Heat oven to 375°F. Butter 9”x13” baking pan. Dust pan with flour, tapping out excess; set aside. In a medium bowl, whisk together 2 cups flour and baking powder; set aside.

2.Crack 6 egg whites into a large bowl; reserve yolks. Using an electric mixer, beat egg whites until frothy. Gradually add 1 cup sugar and continue beating until stiff peaks form, about 5 minutes. Add 6 egg yolks, one at a time, mixing until incorporated. Alternately beat in flour mixture and milk to egg mixture, starting and ending with flour mixture. Stir in vanilla. Pour cake batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 – 35 minutes. Let cool 10 minutes and poke holes into cake using a 2-pronged meat fork.

3.Meanwhile, pour condensed milk, evaporated milk and heavy cream into a bowl. Transfer half of the liquid to a small saucepan. Bring milk mixture to a boil; remove from heat and stir in remaining mixture. Pour milk slowly over cake until absorbed; cover and transfer to the refrigerator; chill 1 hour.

4.Meanwhile, in bowl of double boiler, using a whisk, beat 3 egg whites until frothy. Gradually add remaining sugar. Continue beating until stiff-peaks form and meringue is shiny, about 5 minutes. Whisk in lime juice. Spread meringue over top of cake. Store leftovers (if any) in refrigerator.

Blackberry Granita

Blackberry Granita

Icy, Fruit Dessert

For a refreshing treat that showcases the high-quality GOYA® Blackberry Fruit Pulp in all of its glory, we transform it into a granita. Similar to sorbet and Italian ice, grainta is a semi-frozen dessert that has a coarse, icy texture and doesn’t require a special ice cream machine. To do, freeze the fruit mixture in a shallow dish, stirring often, to develop a light, crystalline consistency.

Serves 6

Prep time: Less than 5 min.

Total time: 5 min., plus freezing time

Ingredients:

1 pkg. (14 oz.) frozen GOYA® Blackberry Fruit Pulp, thawed

½ cup sugar

Whipped cream (for garnish)

 

Directions

1. In bowl, mix together blackberry fruit pulp, 1 cup water and sugar, stirring until sugar dissolves. Transfer fruit pulp mixture to shallow glass baking dish; cover. 

2. Freeze, stirring with a fork every 30 minutes, scraping the edges of the plate and breaking up large clumps ice, until ice shards are light and fluffy and not frozen solid, about 3-5 hours. 

3. To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.

Lemon-Raspberry Mini Cheesecakes

Lemon-Raspberry Mini Cheesecakes

These tart and sweet Lemon-Raspberry Mini Cheesecakes are quick, easy and absolutely adorable! They combine three delicious layers: a crisp, buttery crust made with classic GOYA® Maria Cookies; a velvety-smooth, lemon-scented cheesecake; and a bright, fresh raspberry sauce topped with whole raspberries. What’s more: these mini treats can be made ahead of time for a very special (and stress-free) event from Mother’s Day to Easter and more.

Makes 12 Mini Cheesecakes

Prep time: 10 min.

Total time: 40 min.

Ingredients:

For the Crust:

12 GOYA® Maria Cookies, crushed

2 tbsp. brown sugar

¼ cup melted butter

 

For the Filling:

2 pkgs. (8 oz. each) plain brick-style cream cheese, softened

½ cup granulated sugar

2 eggs

2 tbsp. GOYA® Lemon Juice

1 tsp. GOYA® Vanilla Extract

 

For the Raspberry Sauce:

1½ cups raspberries, divided

¼ cup confectioners’ sugar

1 tbsp. GOYA® Lemon Juice

 

Directions

1.Heat oven to 350°F. Line 12-cups of standard muffin tin with paper liners. Stir together crushed cookies with brown sugar until combined; mix with melted butter. Divide cookie mixture evenly among bottoms of cup liners, pressing to form crusts. Bake until cookie crust are golden brown and set, about 8-10 minutes. Let cool completely.

2.For the filling, using electric mixer, beat together cream cheese and sugar until smooth, light and fluffy. Beat in eggs, one at a time, until well blended. Beat in lemon juice and vanilla. Spoon cream cheese mixture evenly into muffin cups.

3.Reduce oven temperature 325°F; bake for 20 minutes or until just set. Let cool in pan on wire rack until room temperature. Refrigerate for at least 4 hours or overnight.

4.For the sauce, in blender or food processor, blend 1 cup raspberries, confectioners’ sugar, lemon juice and 2 tablespoons water until smooth. Press raspberry sauce through fine sieve; discard seeds. To serve, drizzle sauce over cheesecakes. Garnish with remaining ½ cup raspberries.

Sweet Yuca Fritters – Buñuelos de Yuca

Sweet Yuca Fritters – Buñuelos de Yuca

In many Latin American countries, like Venezuela, the Dominican Republic and Honduras, Sweet Yuca Fritters, or buñuelos de Yuca, shine as the centerpiece of the dessert table, especially during holidays like Christmas. In this traditional recipe, GOYA® Grated Yuca makes the dough easier than ever to prepare. Simply mix together the yuca dough, roll into balls and cook. For a sweet finish, top fritters with a dazzling cinnamon-spiked syrup.

Serves 8

Prep time: 10 min.

Total time: 45 min.

Ingredients

For the Syrup:

½ lb. GOYA® Panela (Brown Sugar Cane), coarsely chopped, or ½ lb. brown sugar

2 GOYA® Cinnamon Sticks

1/8 tsp. ground cloves

 

 

For the Fritters:

 

1 pkg. (2 lbs.) frozen GOYA® Grated Yuca, thawed and drained

3 egg yolks

2 tbsp. sugar

1 tsp. baking powder

1 tsp. salt

GOYA® Corn Oil, GOYA® Vegetable Oil, or GOYA® Canola Oil, for frying

 

Directions

For the Syrup: 

1. Add ½ cup water, panela, cinnamon and cloves to small saucepan over medium-high heat. Cook, stirring occasionally, until sugar is dissolved and liquid reduces to 2/3 cup, about 15 minutes; set aside and keep warm. 

For the Fritters: 

2. In medium bowl, mix together grated yuca, egg yolks, sugar, baking powder and salt until thoroughly combined. Using heaping tablespoon measure, scoop dough into hands; roll dough into small balls (you will have about 25 balls). 

3. Add 1½”-2” oil to medium, heavy-bottomed pot. Heat oil over medium-high heat until hot, but not smoking (temperature should register 350°F on deep fry thermometer). Add yuca balls to oil in batches, taking care not to crowd pot. Cook, maintaining hot oil temperature (325°F-350°F), until fritters are cooked through and develop golden brown crust, about 5 minutes. Transfer to paper towel-lined plate to drain. 

4. To serve, transfer warm fritters to serving plate; drizzle with reserved syrup. 

 

Mango Mojito

Mango Mojito

An authentic Cuban cocktail, with a mango twist!

For a sweet take on a classic drink, try this refreshing mango mojito! Here, GOYA® Mango Nectar (natural mango juice) is mixed into the traditional mojito mixture of mint, sugar and lime. Take a sip and let yourself become transported to the tropics!

Serves 2

Prep time: 5 min.

Total time: 5 min.

Ingredients:

6 fresh mint leaves

1 tsp. sugar

1 can (9.6 oz.) GOYA® Mango Nectar

1 tbsp. GOYA® Lemon Juice

1 tbsp. club soda

3 oz. white rum (optional)

Directions

1.In cocktail shaker, or in tall glass, add mint leaves and sugar. Using a wooden pestle, muddle mint with sugar until mint is bruised.

2.Add nectar, lemon juice, club soda and rum, if desired. Shake until combined.

3.Evenly divide mango mojito into two tall glasses with ice. Serve immediately.

Passion Fruit Sparkler

Passion Fruit Sparkler

Enjoy this refreshing drink made with the tropical flavor of GOYA® Passion Fruit Cocktail, orange liqueur, chilled Prosecco (or sparkling white grape juice) and fresh raspberries. In just five minutes, you’ll be ready to make a toast!

Serves: 1

Prep time: 5 min.

Total time: 5 min.

Ingredients:

⅓ cup (from one 9.6 oz. can) GOYA® Passion Fruit Cocktail, chilled

2 tsp. orange liqueur

⅔ cup Prosecco or sparkling white grape juice, chilled

2 fresh raspberries, for garnish

Orange peel curl (optional), for garnish

Directions

1.Combine passion fruit cocktail and liqueur in champagne flute. Slowly add Prosecco (or sparkling white grape juice), and drop in 2 raspberries. Garnish with orange peel, if desired.
 

Hawaiian Chicken

Hawaiian Chicken

Say Aloha To Chicken and Pineapple

Hawaiian Chicken recipes have one thing in common – pineapple! – and our GOYA® Hawaiian Chicken features the fruit twice – with GOYA® Pineapple Jam and GOYA® Pineapple Chunks, to contribute a deliciously sweet taste to a savory dish. Garlic, ginger, and chopped nuts swim in white wine to create a surprising tropical medley. This is a chicken with pineapple recipe worth bragging about! 

Add our easy Hawaiian Chicken to your repertoire for a flavorful, exotic dish that always delights.

Serves 8

Prep time: 15 min.

Total time: 45 min., plus marinating time

Ingredients:

2 lb. boneless, skin-on chicken thighs, cut into 3/4" cubes

3 tbsp. GOYA® Minced Garlic, divided

2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

1 1/2 tsp. ground dry ginger

1 egg, lightly beaten

1/2 cup cornstarch

1/4 cup GOYA® Corn Oil

1/2 onion, finley chopped chopped

1 medium green bell pepper,chopped

1 jar (4 oz.) GOYA® Fancy Red Pimientos, drained and chopped

2 tbsp GOYA® Minced Garlic

1 tbsp GOYA® Tomato Paste

1 cup GOYA® Pineapple Jam

1 cup GOYA® White Wine

1 can (20 oz.) GOYA® Pineapple Chunks, drained

1/4 cup macadamia nuts

Directions

1.In large contaner, mix chicken, 1 tbsp. garlic, Adobo and gibger. Cover and set in refrigerator to marinate at least 1 hour, and up to 12 hours. Bring to room temperature about 30 minutes before cooking.

2.Working in batches, dip chicken in bowl of beaten eggs, letting excess eggs drip back into bowl. Dredge with cornstarch, patting off excess. Heat oil in 12" skillet over medium-high heat. Add chicken. Cook, flipping occasionally, until golden brown on all sides, about 7 minutes per batch. Transfer chicken to paper towel-lined plate to drain.

3.In same skillet saucepan, add onions, bell peppers, pimientos and garlic; cook, stirring occasionally, until vegetables begin to soften, about 2-3 minutes.

4.Add tomato paste, pineapple jam, white wine and pineapple chunks; bring to boil. Reduce heat to low; simmer, stirring occasionally, until liquid begins to thicken, about 5 minutes. Return chickent to skillet. Cook, stirring occasionally, until completely coated in sauce, about 5 minutes more. Spinkle in nuts. Serve with white rice.
 

Coconut Flan

Coconut Flan

A Classic Dessert with a Caribbean Twist

Coconut Flan derives its delectability from the classic Latin dessert and adds a unique Caribbean twist—to a coconut lover’s delight! 

This Coconut Flan recipe features the fruit twice—first, with splashes of GOYA® Coconut Milk and, again, with smooth GOYA® Cream of Coconut. Our Coconut Flan is so cool and silky, you’ll think you’re in the tropics.

Serves 8

Prep time: 15 min.

Total time: 1 hr. 30min., plus cooling time

Ingredients:

1 cup sugar

5 eggs

1 cup GOYA® Cream of Coconut

1 cup GOYA® Sweetened Condensed Milk

1 can (13.5 oz.) GOYA® Coconut Milk

¼ tsp. GOYA® Vanilla Extract

Directions

1.Heat oven to 325°F. In a small, heavy saucepan over medium-high heat, bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan. Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes. Carefully pour the hot caramel into eight 4 oz. ramekins; set aside to cool.

2.In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth. Divide the egg mixture evenly among ramekins.

3.Place ramekins in a shallow baking dish and place in the middle rack of the oven. Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil. Bake until the Flan is set but still wiggly in the center, 1 hour – 1 hour 15 minutes. Using tongs, carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.

4.When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with raspberries and mint leaves, if desired.

Origin: Puerto Rico

Blackberry Ice Pops - Paletas de Mora

Blackberry Ice Pops - Paletas de Mora

Making naturally fruity, refreshing ice pops is easier than ever when you use GOYA® Blackberry Fruit Pulp. Already mashed and seeded, the bright blackberry fruit pulp is simply sweetened with a touch of honey, and then frozen in molds. Easy enough for the kid chefs in your family, these ice pops are extra cool on the hottest summer days.

Makes 8 Servings
(Serving Size: 1 ice pop - 60 Calories)
 

Prep time: 5 min.

Total time: 5 min., plus freezing time

Ingredients:

1 pkg. (14 oz.) frozen GOYA® Blackberry Fruit Pulp, thawed

½ cup water

½ cup GOYA® Agave

 

Directions

1.In medium bowl, mix together blackberry fruit pulp, water and agave, stirring until agave dissolves.

2.Evenly divide blackberry mixture among eight 3-oz. ice pop molds. Transfer molds to freezer; freeze until slushy, about 1 hour. Insert popsicle stick into each mold. Freeze until ice pops are solid, about 3 hours more.

3.To serve, quickly run bottom of molds under hot water before unmolding

Quinoa Salad

Quinoa Salad

Quick and Healthy Quinoa Salad

The star of this light, fresh salad is GOYA® Quinoa, a small seed from the Andes with big nutritional benefits. Quinoa has a higher percentage of protein than any grain, and is packed with calcium, iron, vitamins, and amino acids. 

In this quinoa salad recipe, the mild, nutty flavor of quinoa is brightened with lemon juice, GOYA® Pickled Jalapeños, fresh tomato, and cilantro. Delicious and nourishing, this salad is also gluten free.

Serves 4

Prep time: 10 min.

Total time: 30 min.

Ingredients:

1 packet GOYA® Cubitos Chicken Bouillon

1 cup GOYA® Quinoa, rinsed and drained

¼ cup GOYA® Lemon Juice

¼ cup GOYA® Extra Virgin Olive Oil

½ cup finely sliced scallions

1 medium tomato, seeded and finely chopped (about ½ cup)

2 tbsp. GOYA® Sazonador Total

2 GOYA® Green Pickled Jalapeño Peppers seeded and finely chopped (about 1 tbsp.)

1 tbsp. finely chopped fresh cilantro

 

 

 

Directions

1.In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.

2.In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, Sazonador Total, jalapeños and cilantro until combined.

3.Serve chilled or at room temperature.

Fried Yuca and Mojo (Yuca Fries)

Fried Yuca and Mojo (Yuca Fries)

A Caribbean Twist On Homemade Fries

If your family likes homemade fries, try a change of pace with this delicious, fried yuca recipe. A staple of Latin America, yuca is a mild flavored root vegetable, similar to potato, with a hint of sweetness. Crisp and golden brown, fried yuca is a perfect canvas for our tangy mojo sauce, a fresh blend of GOYA® Extra-Virgin Olive Oil, onions, garlic and lemon juice. 

You can count on GOYA® to make homemade fries the easy way! Frozen GOYA® Yuca is peeled and chopped – ready to go. It’s delicious with all your favorite meats, poultry and seafood -- roasted or grilled.

Serves 6

Prep time: Less than 5 min.

Total time: 15 min.

Ingredients:

1 cup GOYA® Extra-Virgin Olive Oil

1 onion, thinly sliced

1 tbsp. GOYA® Minced Garlic

1 tbsp. GOYA® Lemon Juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

1 pkg. (24 oz.) Frozen GOYA® Yuca , cut into 3" x 1" pieces

GOYA® Vegetable Oil, for frying

 

 

Directions

1.Heat oil in medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more. Stir in lemon juice, season with Adobo; set aside.

2.Fry yuca according to package instructions. Season fried yuca with Adobo.

3.To serve, transfer fried yuca to platter. Serve with mojo sauce.

Tostones (Double Fried Plantains)

Tostones (Double Fried Plantains)

These wonderful, double-fried plantains are enjoyed throughout the Caribbean and, like french fries, can be served with any meal. Fresh plantains are sliced, smashed and then fried in golden GOYA® Corn Oil. Allowing them to dry and then frying them again makes them extra crispy.

Serves 4

 

Ingredients:

1 large green plantain

GOYA® Corn Oil for frying

Salt

Directions

1.Peel plantain, cut into diagonal slices, 3/4 inch thick. Deep fry on both sides in hot oil (375° F) until tender, but not crusty. Remove and drain in paper towel.

2.Cover with wax paper, press down with palm of hand to flatten.

3.Deep fry again until crusty and golden on both sides. Drain on paper towel, season lightly with salt and serve hot.

Grilled Fish Tacos with Peach Salsa

Grilled Fish Tacos with Peach Salsa

Healthy Fish Tacos

Bring the fresh flavors of Mexico into your backyard, tonight! Here, firm white fish fillets are generously seasoned with a classic Mexican blend of ground chiles and annatto for subtly spicy flavor and vibrant color. Wrap the grilled fish in a warm tortilla, and top with a fresh peach and onion salsa for a fun, flavorful meal that’s quick enough for tonight and special enough for relaxed, summertime entertaining.

Serves 4

Prep time: 15 min.

Total time: 30 min.

Ingredients:

For the Salsa:

1 can (15.25 oz.) GOYA® Peach Halves, drained and chopped (about 1 cup)

½ red bell pepper, finely chopped (about ½ cup)

¼ red onion, finely chopped (about ¼ cup)

1 GOYA® Whole Jalapeno Pepper, seeded and finely chopped

1 tbsp. finely chopped fresh cilantro

2 tsp. GOYA® Lemon Juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
 

For the fish:

4 tilapia fillets, about (1 lb), or other firm fleshed white fish, like halibut or sea bass

1 tbsp. chili powder

1¼ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

1 packet Sazón GOYA® with Coriander and Annatto

1 packet (10 oz.) 6” GOYA® Corn Tortillas, warmed

 

Directions

Make the Salsa:

1.In medium bowl, stir together peaches, bell pepper, onions, jalapeños, cilantro and lemon juice. Season with adobo; cover and refrigerate until ready to use.


Make the fish:

2.Heat grill to medium-high heat. Using paper towels, pat fish dry; transfer to plate. In small bowl, stir together chili powder, Adobo and Sazón. Rub fish with spice mixture to coat completely.

3.Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with a fork, about 8 minutes. Thinly slice fish.

4.To serve, fill tortillas with fish; top with salsa.
 

Pozole - Pork & Hominy Soup

Pozole - Pork & Hominy Soup

Pozole, or pork and hominy soup, is originally from a western state of Mexico, Guerrero. It is prepared differently in each region ranging from just pork, to pork and chicken, to some with just fish. It is also made with different types of chiles.

Ingredients:

1 2-1/2 lb. chicken, cut into pieces

1 lb. boneless pork shoulder

2 medium onions, chopped

2 tbsp. GOYA® Minced Garlic or 4 cloves garlic, minced

1 packet GOYA® Cubitos En Polvo - Powdered Chicken Bouillon

2 sprigs cilantro

3 quarts cold water

2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

2 cans (15.5 oz.) GOYA® White Hominy, drained

 

Garnish:

1 cup finely chopped onion

4 thinly sliced radishes

2 limes, cut into wedges

3 tbsp. dried oregano

GOYA® Hot Pickled Peppers (Aji Picante)

Directions

1.In a large pot with cover, combine all the ingredients except the garnishes. Bring to a boil on medium high. Skim off the foam that rises to the top during the first few minutes. Partially cover, reduce heat to medium low and simmer for 1 hour until the chicken and pork are very tender.

2.Carefully remove the chicken and pork, and allow to cool. When meats are cool enough to handle, remove skin and bones from chicken and discard. Roughly shred the chicken and pork using two forks.

3.Return the shredded meats to the pot, and continue to simmer for 30 minutes.

4.Serve the soup in individual bowls, and pass the garnishes at the table.

Makes about 20 cups

Surullitos – Puerto Rican Corn Sticks

Surullitos – Puerto Rican Corn Sticks

Surullitos are fried corn sticks that are wildly popular appetizer food in Puerto Rico. In this authentic surullitos recipe, a quick, homemade cornmeal dough is mixed with cheese, rolled into cigar shapes and fried. To retain its alluring crispy crunch, serve immediately with MayoKetchup.

Origin: Puerto Rico
Serves 5-6

Prep time: 5 min.

Total time: 30 min.

Ingredients:

2 cups water

1¼ tsp. GOYA® Salt

½ tsp. sugar

1½ cups GOYA® Fine Yellow Cornmeal

1 cup shredded edam or gouda cheese

GOYA® Corn Oil, for frying

 

Directions

1.Bring water to boil in medium pot over medium-high heat. Add salt and sugar. Using whisk, slowly whisk in cornmeal. Reduce heat to low. Cook, whisking constantly, until water is absorbed and dough pulls away from pot, 3-5 minutes.

2.Transfer cornmeal mixture to heat proof bowl; mix in cheese until melted and completely incorporated. Let cornmeal mixture sit until cool enough to handle. Divide dough into 25 equal pieces. Roll each piece into 2½"-3" cigar shape.

3.Heat 1½" oil in medium, heavy pot over medium-high heat until oil registers 350°F. Fry corn sticks in batches until golden and crisp, about 3-4 minutes per batch; transfer to paper towel to drain. Serve with MayoKetchup.

Stuffed Chiles – Chiles Rellenos

Stuffed Chiles – Chiles Rellenos

Chiles Rellenos

Poblano peppers stuffed with cheese and drizzled with a mild tomato sauce are a delicacy in many Mexican homes, especially in the Puebla region. Bring these authentic flavors into your home tonight with this traditional Stuffed Chiles recipe. Here, we rely on GOYA® Tomato Sauce for a smooth, velvety sauce with rich tomato flavor. For ease in stuffing and frying the chile, select shorter, plumper poblano peppers that aren’t too twisted or wrinkled.

Serves 4

Prep time: 30 min.

Total time: 30 min.

Ingredients:

2 tbsp. GOYA® Corn OilVegetable Oil or Canola Oil, plus more for frying

½ medium onion, very finely chopped (about ½ cup)

1 can (8 oz.) GOYA® Tomato Sauce

1 tbsp. GOYA® Minced Garlic

Dash cinnamon (less than 1/8 tsp.)

1 GOYA® Cubitos Chicken Bouillon mixed with 3 cups water

1 GOYA® Bay Leaf

1 sprig cilantro

4 poblano peppers

6 oz. Oaxaca, muenster or mozzarella cheese, cut into 4 sticks (about 4”x 1” )

3 eggs, separated

Flour, for dredging

 

Directions

Make the Sauce:

1.Heat 2 tbsp. oil in medium saucepan over medium high heat; add onions. Cook, stirring occasionally, until soft, about 5 minutes. Add tomato sauce, garlic and cinnamon to saucepan; cook until garlic is fragrant, about 1 minute more. Add chicken bouillon mixture, bay leaf and cilantro sprig to pot; bring liquid to boil. Reduce heat to medium low and simmer, stirring occasionally, until sauce thickens, about 25 minutes. Strain sauce, discarding solids; keep warm.


Stuff the Peppers:

2.Meanwhile, place poblano peppers over direct fire of stove. Cook, turning occasionally, until skin is completely charred, about 8 minutes. Transfer peppers to zip-top bags until cool. Peel peppers; rinse under cool water. Using small knife, make 2” slice on side of pepper; remove seeds and rinse under cold water. Using paper towels, pat peppers dry inside and out. Place cheese stick inside each pepper, overlapping sides of slit to enclose cheese. Transfer peppers to refrigerator.


Fry the Peppers:

3.Heat 1½” oil in heavy-bottomed pot over medium-high heat until temperature registers 350°F on deep-fry thermometer. In clean bowl, beat egg whites until stiff peaks form. In separate bowl, beat egg yolks until combined. Gently fold yolks into egg whites.

4.In batches of two, dredge pepper in flour, tapping off excess; dip in egg mixture and transfer to hot oil. Fry peppers until batter is golden brown and crisp and cheese melts, about 6 minutes, flipping peppers with large metal spoon with holes. Transfer to paper towel-lined plates to drain.

5.To serve, divide peppers among serving plates, top with sauce. (Can be served with GOYA Mexican Rice and GOYA Refried Beans)
 

Shrimp Ceviche from Ecuador

Shrimp Ceviche from Ecuador

Authentic Citrus Marinated Shrimp

Bring the flavors of Ecuador into your kitchen with this shrimp ceviche recipe. Here, the shrimp are marinated in a fresh, citrusy mix of GOYA® Naranja Agria (Bitter Orange Marinade), lime juice, and tomato sauce, with Latin seasonings. Ceviche is such a sought-after dish in South America that, in many countries, including Ecuador, you'll find restaurants called "cevicherias" that specialize in this bright tasting dish. Ceviche originated in colonial times. Today shrimp ceviche is served everywhere as an elegant appetizer or light, healthy lunch.

Origin: Ecuador
Serves 6

Prep time: 15 min.

Total time: 25 min., plus marinating time

Ingredients:

1 medium red onion, thinly sliced (about 2 cups), divided

1¼ cup GOYA® Naranja Agria (Bitter Orange Marinade)

1 can (8 oz.) GOYA® Tomato Sauce

4 limes, juiced (about ½ cup), divided

¼ cup ketchup

1 tbsp. GOYA® Extra Virgin Olive Oil

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1 packet Sazón GOYA® Coriander and Annatto

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

GOYA® Salsita Jalapeño, to taste

2 scallions

1½ lbs. large shrimp, peeled and deveined

2 tbsp. finely chopped fresh cilantro

Fresh cilantro leaves (optional)

1 pkg. popcorn, prepared according to package directions

 

Directions

1.In a medium bowl, combine 1 cup onion slices, bitter orange, tomato sauce, ¼ cup lime juice, ketchup, olive oil, mustard, Worcestershire and Sazón. Season with Adobo and Salsita; set aside.

2.In medium saucepan over medium-high heat, bring 4 cups water and scallions to a boil. Reduce heat to medium-low and simmer 5 minutes. Add shrimp to saucepan. Cover pan and remove from heat. Let shrimp steep until pink and opaque, about 2 minutes; drain and rinse under cold water. Discard scallions.

3.Add shrimp to onion mixture. Stir in cilantro. Cover bowl and refrigerate at least 3 hours, or up to 12 hours.

4.Divide shrimp mixture evenly among serving bowls. Top shrimp evenly with remaining onions and lime juice. Garnish with cilantro, if desired. Serve with popcorn.
 

Empanadas de Viento – Ecuadorian-Style Cheese Empanadas

Empanadas de Viento – Ecuadorian-Style Cheese Empanadas

Empanadas de Viento are fried cheese turnovers served as street food throughout Ecuador. These empanadas are stuffed with mild white melting cheese mixed with sliced scallions, enclosed in classic flour dough, sealed, fried and commonly sprinkled with sugar before eating. As the empanadas cook in the hot oil, the dough becomes puffed and crisp while the cheese becomes gooey and melted. As you bite into the tasty treat, you’ll notice a big gap of air between the filling and dough, hence the name Empanadas de Viento, or “air” empanadas.

Makes 10 Emapandas
Origin: Ecuador

Prep time: 5 min.

Total time: 25 min.

Ingredients:

1½ cups shredded mozzarella cheese (about 6 oz.)

3 scallions, finely chopped (about 1/3 cup)

1 pkg. (14 oz.) GOYA® Discos, thawed

All-purpose flour, for rolling out dough

GOYA® VegetableCorn or Canola Oil, for frying

Granulated sugar, for serving (optional)

GOYA® Hot sauce, for serving (optional)

 

Directions

1.In medium bowl, toss together cheese and scallions.

2.On lightly floured work surface, using rolling pin, roll out disco until about ½” larger in diameter. Spoon 1 tablespoon cheese mixture into middle of dough. Moisten edges with water and fold in half to form half-moon shape. Twist edges to seal. Repeat with remaining discos and filling to make 10 empanadas.

3.Heat 2” oil in large, heavy pot over medium-high heat until oil registers 350°f on deep-fry thermometer. Alternately, heat oil in deep fryer to 350°F. Fry empanadas in batches until dough is crisp and golden brown and cheese is melted, about 5-6 minutes per batch. Transfer empanadas to paper towels to drain. Sprinkle with sugar before serving, if desired. Serve with hot sauce, if desired. Serve warm.