Delicious Christmas Recipes From Puerto Rico

June 06, 2023 Post a Comment

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Christmas is a time of celebration, joy, and delicious food. In Puerto Rico, Christmas is a big deal, and the food is a big part of the celebration. Puerto Rican cuisine is a unique blend of Spanish, African, and indigenous influences, and the Christmas dishes reflect this rich heritage. In this article, we will explore some of the most popular Christmas recipes from Puerto Rico.

Coquito

Coquito is a Puerto Rican version of eggnog, made with coconut milk, sweetened condensed milk, evaporated milk, and rum. It is a creamy, sweet, and boozy drink that is served cold. The prep time for this drink is around 10 minutes, and it needs to be refrigerated for at least 2 hours before serving.

Ingredients

2 cans of coconut milk
1 can of sweetened condensed milk
1 can of evaporated milk
1 cup of white rum
1 tsp of ground cinnamon
1 tsp of vanilla extract

Equipment

Blender
Measuring cups
Mixing bowl

Method

1. In a blender, combine the coconut milk, sweetened condensed milk, evaporated milk, rum, cinnamon, and vanilla extract. 2. Blend the mixture until smooth. 3. Pour the coquito into a glass bottle or jar and refrigerate for at least 2 hours. 4. Serve the coquito cold, garnished with a sprinkle of cinnamon.

Notes

Coquito can be stored in the refrigerator for up to a week. Shake well before serving.

Nutrition Info

One serving of coquito (1/2 cup) contains approximately 260 calories, 10 grams of fat, 22 grams of carbohydrates, and 5 grams of protein.

Recipe Tips

For a non-alcoholic version of coquito, omit the rum and add additional cinnamon or vanilla extract for flavor.

Arroz con Gandules

Arroz con gandules is a traditional Puerto Rican rice dish that is served during Christmas. It is made with rice, pigeon peas, pork, and a variety of seasonings. The prep time for this dish is around 15 minutes, and the cook time is around 30 minutes.

Ingredients

2 cups of long-grain rice
1 can of pigeon peas
1/2 lb of pork shoulder, diced
1 green bell pepper, diced
1 onion, diced
3 garlic cloves, minced
2 tbsp of tomato sauce
1 tsp of ground cumin
1 tsp of dried oregano
2 tbsp of olive oil
Salt and pepper to taste

Equipment

Large pot or Dutch oven
Measuring cups
Cutting board
Chef's knife

Method

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. 2. Add the diced pork and cook until browned on all sides, about 5 minutes. 3. Add the diced onion, green bell pepper, and minced garlic to the pot and cook until the vegetables are soft, about 5 minutes. 4. Add the rice to the pot and stir to coat it with the oil and vegetables. 5. Add the tomato sauce, cumin, oregano, salt, and pepper to the pot and stir to combine. 6. Drain and rinse the pigeon peas and add them to the pot. 7. Add enough water to the pot to cover the rice by about 1 inch. 8. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 20-25 minutes, or until the rice is tender and the liquid has been absorbed. 9. Fluff the rice with a fork, then serve.

Notes

Arroz con gandules can be served as a side dish or as the main course. It pairs well with roasted pork or chicken.

Nutrition Info

One serving of arroz con gandules (1 cup) contains approximately 290 calories, 6 grams of fat, 51 grams of carbohydrates, and 8 grams of protein.

Recipe Tips

For a vegetarian version of arroz con gandules, omit the pork and use vegetable broth instead of water for more flavor.

Pasteles

Pasteles are a Puerto Rican version of tamales, made with a filling of meat or vegetables wrapped in a dough made from green bananas, plantains, and yucca. They are a labor-intensive dish that is usually made in large batches and frozen for later use. The prep time for pasteles is around 2-3 hours, and the cook time is around 1 hour.

Ingredients

For the dough:

6 green bananas
2 ripe plantains
1 lb of yucca
1/2 cup of vegetable oil
1/2 cup of annatto oil
2 tsp of salt

For the filling:

2 lbs of pork shoulder, diced
1 large onion, diced
3 garlic cloves, minced
1/2 cup of tomato sauce
1/4 cup of olives, chopped
1/4 cup of capers
1/4 cup of raisins
2 tbsp of annatto oil
Salt and pepper to taste

Equipment

Large pot
Blender or food processor
Mixing bowls
Measuring cups
Chef's knife
Cutting board

Method

For the dough: 1. Peel the green bananas, ripe plantains, and yucca and cut them into small pieces. 2. In a blender or food processor, puree the green bananas, ripe plantains, and yucca until smooth. 3. In a mixing bowl, combine the pureed mixture with the vegetable oil, annatto oil, and salt. Mix well and set aside. For the filling: 1. Heat the annatto oil in a large pot over medium-high heat. 2. Add the diced pork and cook until browned on all sides, about 5 minutes. 3. Add the diced onion and minced garlic to the pot and cook until the vegetables are soft, about 5 minutes. 4. Add the tomato sauce, olives, capers, raisins, salt, and pepper to the pot and stir to combine. 5. Reduce the heat to low and simmer the mixture for about 20-25 minutes, or until the pork is tender. To assemble the pasteles: 1. Lay out a piece of parchment paper or a banana leaf on a flat surface. 2. Take a small amount of the dough mixture (about 1/4 cup) and spread it out on the parchment paper or banana leaf in a rectangle shape. 3. Spoon a small amount of the filling mixture (about 2 tbsp) onto the center of the dough rectangle. 4. Fold the sides of the dough over the filling, then fold the bottom of the dough up and the top of the dough down to create a rectangular package. 5. Tie the package with a piece of string or kitchen twine. 6. Repeat the process with the remaining dough and filling. 7. Bring a large pot of salted water to a boil. 8. Add the pasteles to the water and cook for about 1 hour, or until the dough is cooked through. 9. Remove the pasteles from the water and let them cool for a few minutes before serving.