Latin-Fusion Recipes

Dulce de Leche Rice Pudding

Dulce de Leche Rice Pudding
Dulce de Leche literally means 'Candy of Milk' which is why this sweet topping is a favorite in Caribbean desserts. The flavor is similar to caramelized sugar and adds a unique twist to a traditional Rice Pudding Recipe!
Recipe type: Dessert
Cuisine: Fusion
  • 1 cup uncooked rice
  • 4 cups whole milk, divided
  • 2 egg yolks
  • ½ tsp. vanilla
  • ¼ teaspoon salt
  • 1 ½ cups dulce de leche
  • Powdered cinnamon (optional)
  • Slivered almonds, toasted (optional)
  1. In a small IMUSA pot bring 3 cups of milk to simmer on medium heat and add rice. Lower heat to simmer for 30 minutes, mixing rice with a wooden spatula every ten minutes. In a separate bowl whisk the egg yolks, vanilla, and salt with remaining cup of milk and set aside until rice is done cooking. Slowly mix in egg yolk mixture to rice and add dulce de leche. Continue mixing until it comes back to a simmer and rice pudding starts to thicken. Remove from heat and pour into small bowls or ramekins. Garnish with cinnamon and toasted slivered almonds.
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Cuban Hamburger

Cuban Hamburger
A traditional Cuban hamburger (also known as 'Fritas') is a mix of ground beef and chorizo with seasonings (paprika!) and crunchy potatoes! The origins of the Cuban hamburger are from 1930s Cuba where it was a popular street food.
Recipe type: Lunch, Dinner
Cuisine: Fusion
  • half-and-half or evaporated milk ¼ cup
  • fresh white bread crumbs ¼ cup
  • sweet or smoked paprika 1¼ teaspoons
  • chili sauce or ketchup 2 tablespoons
  • Worcestershire sauce 2 tablespoons
  • egg 1
  • lean ground beef 1 pound
  • ground Spanish chorizo sausage ½ pound
  • salt ½ teaspoon
  • pepper ½ teaspoon
  • olive oil 3 tablespoons
  • small, round potato or soft dinner rolls 10 to 12
  • Ketchup
  • Mayonnaise
  • French fried potatoes
  1. Combine the half-and-half, bread crumbs, paprika, Worcestershire sauce, and chili sauce in a bowl. Add the egg and stir with a whisk beater.
  2. In another bowl, combine the beef, chorizo, salt, and pepper. Add the half-and-half mixture and combine by lightly kneading the ingredients with your hands.
  3. Divide the meat into 10 or 12 equally sized balls; flatten each to about a 1⁄2-inch thickness. You may choose to flatten the meat balls with your IMUSA TOSTONERA.
  4. Heat the oil in your IMUSA SAUTE PAN over medium-high heat. You may also use your IMUSA NON-STICK GRIDDLE. Add the meat patties and fry for 4 to 5 minutes per side, until the burgers are cooked to your desired doneness.
  5. Place each burger inside a soft warm roll and top with a little ketchup and mayonnaise. Serve with a ton of thin, crispy fries.

Couscous con Pollo “Cous Cous With Chicken”

Couscous With Chicken
Couscous is a coursely ground pasta made from semolina – a type of wheat. Use it as a delicious substitute to rice in this twist on the classic Rice with Chicken recipe. This recipe is healthy - using whole grain couscous, vegetables, and skinless chicken.
Recipe type: Dinner, Lunch
Cuisine: Fusion
  • olive oil, plus more for serving 1 tablespoon
  • boneless, skinless chicken thighs 1½ pounds
  • yellow onion 1
  • red bell pepper 1
  • green bell pepper 1
  • cloves garlic 3
  • red pepper flakes ½ teaspoon
  • whole grain couscous 1 cup
  • packet seasoning with azafran 1
  • frozen peas ½ cup
  • cilantro ½ cup
  1. Heat 1 tablespoon of olive oil in your IMUSA CALDERO over medium high heat.
  2. Pat the chicken thighs dry with a paper towel and season on both sides with salt and pepper.
  3. Place the chicken in your IMUSA CALDERO in an even layer, trying to keep them separate. Cook on each side for 5 minutes, or until golden brown. Transfer the chicken to a plate.
  4. Add the onion, bell pepper, and garlic, to your IMUSA CALDERO. Add the packet of seasoning and some more salt and pepper. Cook for 5-8 minutes, or until the onion and pepper are soft.
  5. Add the couscous and 2 cups of water to your Caldero, then nestle the chicken in the couscous. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, or until couscous is tender and the chicken is cooked through.
  6. Stir in the peas, cilantro, and serve, adding a light drizzle of olive oil to finish.

Cornmeal Crusted Yucca Fries

Cornmeal Crusted Yucca Fries
Yucca (or Cassava) is a popular root vegetable in Latin America, favored for its versatility. The flavor is very similar to a potato, but starchier. This recipe used cornmeal to give the fries extra crunch. Try this as a side dish next to our Cuban Hamburger recipe!
Recipe type: Side dish
Cuisine: Fusion
  • frozen yucca (cassava) 3 pounds
  • Coarse cornmeal
  • Vegetable oil
  • mayonnaise ½ cup
  • sour cream ½ cup
  • chipotle hot sauce 1 tablespoon
  • lime juice 1 tablespoon
  • water 1 to 3 tablespoons
  1. Start by placing the frozen yucca* in your large IMUSA STOCK POT. Depending on the amount of yucca* being fried, fill the stock pot with water until the yuccas* are covered by at least 3 inches of water. Bring water to boil and lower heat to simmer yuccas* until they are completely soft, about 2 hours, making sure to refill the water as it evaporates.
  2. Drain yucca* and allow to cool to room temperature.
  3. Carefully wipe each yucca* with a paper towel and cut the larger pieces into thick spears, trimming ends.
  4. Place coarse cornmeal in a deep dish and bread the yucca* by gently pressing them in the cornmeal.
  5. In your IMUSA FRYING PAN, heat about 1 inch of oil on high heat until it begins to smoke. Add cornmeal yuccas* and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil and serve with chipotle dipping sauce.
  6. For chipotle Dipping Sauce: In a medium bowl, whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency. Serve in a small ramekin next to fried yuccas*.

Chorizo and Seafood Paella

Chorizo and Seafood Paella
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice – from shellfish, squid, vegetables, chicken or pork. This paella recipe uses chorizo, squid, scallops, and shrimp to creat a dish sure to impress your guests!
Recipe type: Dinner, Lunch
Cuisine: Fusion
  • chicken stock 3 cups
  • dry white wine ½ cup
  • saffron 1 pinch
  • Olive oil ½ cup
  • chorizo links (6 oz.), 2
  • medium onion 1
  • garlic cloves 3
  • medium grain rice 1½ cup
  • paprika 2 teaspoons
  • salt 1 teaspoon
  • cans of diced tomatoes 1 (14.5 ounce)
  • squid 8 ounces
  • baby scallops 8 ounces
  • large shrimp 10
  • frozen green peas 1 cup
  1. In a small saucepan heat chicken stock and white wine with saffron and keep warm.
  2. Inside your 16-inch IMUSA paella pan add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes, making sure you brown both side of each chorizo coin.
  4. Add canned tomatoes and cook for 5 minutes until most of the liquid has been evaporated.
  5. Add squid and scallops and cook for about a minute.
  6. Mix in rice, paprika, and salt and stir until well combined
  7. Add about half of the warm chicken stock and allow to simmer on medium-low heat for 5 minutes without stirring. Move the paella pan around the heat source every 5 minutes and rotate it often so that the rice cooks evenly.
  8. Add the rest of the stock and simmer for another 5 minutes.
  9. Lay the shrimp on top of rice in a circular pattern and cook for about 5 minutes until the first side is pink. Flip the shrimp and cook the paella for 15-25 minutes, until rice is cooked and liquid is evaporated, remembering to continue to rotate the pan every 5 minutes. If the rice seems too dry, add a small amount of water and cook a bit longer.
  10. Sprinkle frozen green peas and allow to rest for 5 minutes before serving. Season with salt as needed.
  11. Note: You can add clams, mussels, and lobster (boil them separately) to this dish when you add the shrimp.