Category Archives: SPANISH

Beef Pochero


  • 5 tablespoons vegetable oil, divided
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • 2 lbs beef chuck roast, cut into 2 ½-inch cubes
  • 2 red tomatoes, chopped
  • 1 (14 oz) can tomato sauce
  • 8 cups (1.8 liters) water
  • 2 beef bouillon cubes
  • 1 (8 oz) can garbanzos, rinse and drained
  • 2 medium potatoes, skinned and cubed
  • 1 bunch green beans, tips cut
  • 4 bunches baby bok choy, heads cut
  • 6-8 ripe saba/cardaba banana, roundly sliced  3 chorizo sausage, roundly sliced
  • Salt and ground black peper to taste


Heat 4 tablespoons of the oil in a large (wide and deep like wok) pot over medium heat. Sauté garlic, onion and tomatoes for 3 minutes. Add beef and pork, and fry until the meat turns brown lightly. Add tomato sauce and cook for 3-5 minutes. Add water and bouillon cubes, and simmer-boil for 45 minutes to 1 hour, or until the meat is tender.

Meanwhile, boil water in a medium stock pot. When ready, add the potatoes and parboil for 5 minutes. Do not cook through. Remove from boiling water and place in a plate and set aside. Add green beans and blanch for 3 to 4 minutes. Remove from boiling water and add them to the potato plate. Add bok choy to the same boiling water and blanch for 2 to 3 minutes. Remove from water and add to the potato and bok choy plate. Remove pot from heat and carefully dump the water in the sink.

Heat the remaining 1 tablespoon oil in a medium pan, then fry the banana until golden brown. Set aside. Using the same pan, quickly fry the chorizo oven high heat. Remove from heat and set aside.

Check the meat and when ready, add garbanzos, potatoes and chorizo, and simmer for 3 to 5 minutes. Add green beans, bok choy and banana. Season with salt and pepper, stir to incorporate the flavor. Turn off the heat. Transfer to a serving plate and serve hot over steamed white rice. Enjoy! 🙂


Baked Flaky Pork Empanadas

Prep: 140 minutes | Bake: 15 min | Yield: 30-48 empanadas

Ingredients pork-empanadas

1 ½ sticks unsalted butter, very cold
3 cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
⅓ cup (very cold) vegetable shortening, or vegetable oil
½ cup ice water
1 tablespoon distilled white vinegar

Empanada Filling;empanadas
2 lbs. ground pork
1 tablespoon olive oil
4 gloves garlic, diced
Salt and black pepper
1 medium yellow onion, diced
2 (8 oz) packages shredded Colby and Monterey Jack cheese
6 oz cream cheese, soften
1 (14.5 oz) can diced tomatoes, pureed
¼ cup chopped red pepper
2 jalapeños, seeded and chopped
10 black olives, chopped
¼ cup sweet green peas, optional
1 tablespoon cumin empanada
1 tablespoon hot paprika
½ teaspoon ground black pepper
1 teaspoon salt
1 egg, ½ teaspoon water, mixed, optional


Preheat oven to 400º F. Lightly grease a (2) baking sheets. Set aside.

Dough; –> Dice the butter. In a food processor, place the flour, salt, and sugar and pulse for about 60 seconds. Add the butter and shortening. Pulse for another 12 times, until the butter is the size of peas. Mixempanadabatter the vinegar and ice water together. With the machine running, pour the ice water mix in and pulse the machine until the dough begins to form a ball, about 3 minutes. Dump out on a well-floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Filling; –>> Heat the oil in a skillet, add onions and translucent for about 3-5 minutes. Add the garlic, cook for another 2 minutes. Add the pork and season with salt and pepper. Cook the meat for 5 minutes. Set aside to cool. When cooled down, combine the pork and rest of the ingredients in a large mixing bowl.

Roll the dough into a circle. Cut out rounds using a 3-inch cookie cutter, or such. Re-roll dough as needed. Repeat procedure with the remaining dough.empanadadough

Using clean, flat surface or dumpling press form, arrange 1 round, place a heaping teaspoon of pork mixture in the center of the round.  Lightly brush the edges of crust with water and fold the dough over the filling, pressing the edges with a fork to seal (if using flat surface). Repeat with the remaining rounds and pork mixture.  Arrange empanadas on the prepared baking sheets. Brush tops with the egg-water mixture. Bake for 15 minutes. Serve.

NOTE: The dough ingredients above makes about 28 circles, or 2 pie crusts. The pork mixture makes about 30 – 48 empanadas, so please be sure to double the ingredients.