Caribbean Recipes

Tostones Rellenos

Tostones Rellenos
Tostones, a traditional side dish made of green plantain, are also known as "Patacones". There are several ways to add variety to this delicious staple in many Latin American and Caribbean countries - we show you how with this recipe using shrimp!
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish, Warm Appetizer, Snack
Ingredients
  • Small cooked shrimp
  • Large Diced Tomato 1
  • Paprika 1 tsp
  • Small onion
  • Chopped cilantro ½ Cup
  • Lemon juice 1 Tbsp
  • Green plantains 2
  • Vegetable oil
  • Optional hot sauce*
Preparation
  1. Combine the first six ingredients, mix well to coat and refrigerate the shrimp mixture for a couple before serving or overnight!
  2. Heat your IMUSA skillet and add about an inch of oil.
  3. Cut the plantains into ½ pieces and fry them in the hot oil until lightly browned. While removing each from the oil, press down on each with a wooden or non-stick spoon to hollow out the plantain so it looks like a small cup.
  4. Put each plantain cup back in the hot oil to let it crisp up some more. Another 5 minutes.
  5. Spoon in your cooled shrimp mixture into each cup and serve!

Skinny Sweet Plantains

Skinny Sweet Plantains
Fried Sweet Plantains (or Platanos Maduros) are a staple in Latin American cooking, in fact very few of these dishes are complete without them. The recipe involves using very ripe plantains which give a unique sweet flavor. This recipe shows you how to make a healthier version with less oil.
Author:
Cuisine: Caribbean
Recipe type: Snack, Side dish, Lunch, Dinner
Ingredients
  • Olive Juice 1 tbsp
  • Very ripe plantain 1
  • Water ¼ cup
Preparation
  1. Heat the olive oil in your IMUSA non-stick sauté pan over medium-high heat. Peel the plantain, then slice it on the diagonal into ½-inch slices, or tajadas.
  2. Place the plantains in the pan in an even layer and cook for 1-2 minutes on each side, or until the plantains are golden.
  3. Carefully add the water to the pan. Cook until the water evaporates, and the plantains are juicy and cooked through.

Shredded Beef “Ropa Vieja”

Shredded Beef "Ropa Vieja"
Ropa Vieja or "Old Clothes", refers to a traditional recipe popular in the Canary Islands, Cuba, Puerto Rico, and the Caribbean. This delicious recipe is composed of tender shredded beef with a tomato based sauce full of spices and flavor.
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner
Ingredients
  • Salt 2 tsp
  • Whole black peppercorn 1 Tbsp
  • Flank steak 2 Lbs.
  • Olive oil ½ Cup
  • Garlic cloves 3
  • Medium green bell pepper 1
  • Medium red bell pepper 1
  • Tomato sauce 2 Cups
  • Bay leaf 1
  • White pepper ½ tsp
  • Ground cumin ½ tsp
  • Ground oregano ½ tsp
  • Dry wine 1 Cup
  • Lime juice ½ a lime
  • Canned peas, for garnish ½ Cup
  • Chopped pimientos, for garnish ¼ Cup
Preparation
  1. Combine 11⁄2 quarts water, 1 teaspoon of the salt and the peppercorns in a large IMUSA SAUCE POT OR CALDERO and bring to a boil over high heat.
  2. Add flank steak and reduce the heat to low. Cover the IMUSA sauce pot or caldero and simmer over low heat for 11⁄2 to 2 hours, until the meat is nice and tender.
  3. Heat the olive oil in a large 12” IMUSA SAUTÉ PAN over medium heat. Add the garlic, onion, and bell peppers, and sauté for about 10 minutes, until the vegetables are soft.
  4. Add the tomato sauce, bay leaf, pepper, cumin, oregano, and remaining teaspoon of salt, and bring the mixture to a boil.
  5. Add the dry wine and continue boiling for 5 minutes. Reduce the heat to low and simmer for additional 20 minutes. Remove the pan from the heat and set aside. Drain the flank steak and let it cool to room temperature on a plate lined with paper towels.
  6. Use your hands to shred the beef into long strips; if you shred it along the grain it should come apart easily. Season the steak with salt and pepper and with the IMUSA LIME SQUEEZER, squeeze lime juice and add it to the tomato mixture. Stir to coat the meat with the sauce.
  7. Cook over medium low heat for at least 20-30 minutes to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos and serve with white rice.
 

Pink Bean with Rice, Plantains and Pumpkin

Pink Bean with Rice, Plantains and Pumpkin
Pink beans and rice is a delicious recipe from the Caribbean that compliments almost any dish. The plantains and pumpkin give this recipe a unique sweet flavor. Serve it with any type of poultry or meat. This recipe uses a pressure cooker to speed up the cooking time.
Author:
Cuisine: Caribbean
Recipe type: Lunch, Dinner, Side Dish
Ingredients
  • Dry pink beans 1 Lbs.
  • Onion 1
  • Packet of sazon seasoning 1 Packet
  • Sofrito seasoning 2 Tbsp
  • 1 Can of tomato sauce 8oz.
  • Pumpkin ½ Lbs
  • Ripe plantain 1
  • Salt to taste
Preparation
  1. Add dry beans into your IMUSA PRESSURE COOKER and fill with cool water (about 1⁄2 inch above beans), and let soak for one hour.
  2. Turn heat on to medium, and add onion into the pot (this will give the beans a great flavor while cooking). Place the lid on and cook for 35 minutes. When your beans begin to boil; the heat indicator will start to spin in order to let off steam.
  3. Turn off heat but DO NOT OPEN LID! Wait a few minutes; carefully open your release valve to let out the rest of the steam. Stand away from the pot and let set for about 10 minutes before opening.
  4. Once cooled, remove onion and add remaining ingredients. Mix well, and cover loosely. Cook on high for about 15 minutes (or until veggies are soft and beans have thickened, add salt to taste). Spoon over white rice and serve!
 

Mofongo “Plantain Mash”

Mofongo "Plantain Mash"
Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed with spices and pork cracklings or bits of bacon. You can top it with vegetables, seafood, chicken, pork, or beef.
Author:
Cuisine: Caribbean
Recipe type: Breakfast, Snack, Brunch
Ingredients
  • Green plantains 6-8
  • Head of garlic 1
  • Salt 2 tsp
  • Pork or ham steak 1 Package
Preparation
  1. Add the salt pork or ham pieces to your IMUSA pan, and cook until crispy then set aside.
  2. Fill your IMUSA Dutch oven half way with water, add salt cover and bring to a boil.
  3. While the water is boiling, peel your plantains and cut into 2 inch pieces then add to water. Cook plantains until soft; drain (reserving the water into another pot), then add plantains to a large bowl.
  4. Using a potato masher or pilon, start mashing your plantains and slowly mixing in your garlic and pork or ham pieces. Spoon in some of the hot liquid reserve if mixture starts to get to sticky.
  5. Using a small soup bowl; spoon some of the mixture in and then turn upside down onto a flat plate and serve immediately.