ALFAJORES DE MANJAR - Dulce de Leche Filled Cookies

ALFAJORES

Ingredients

·         1 ¼ cups cornstarch

·         1 ¼ cups flour

·         1 ¼ cups butter

·         7 Tsps. powdered sugar

·         1 can of sweetened condensed milk

Preparation

Place the cornstarch, flour, and powdered sugar in a bowl and mix it. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth. Let the dough rest in the refrigerator for 30 minutes. Roll out dough until it is roughly an 1/8” thick and cut into circles. Place cookies on baking sheet lined. Bake cookies until they are barely golden brown. While the cookies are being baked, place can of sweetened condensed milk on a pot of water and boil for 30 minutes. Set can aside and let it cool. This will be your “manjar”(known in other countries as dulce de leche) . To fill the cookies, spread one cookie with “manjar” and top with second cookie. Top with powdered sugar and enjoy!

Suggestions

You can roll edges on coconut flakes to add an extra touch of flavor to your Alfajores. Instead of filling with “manjar”, you can use a chocalate spread, such as Nutella, as filling.

YAPINGACHO

YAPINGACHO

Ingredients

2 kilos (4 lb) of Potato
4 Sausages
1 cup peanut butter
1 cup chopped onion
2 leaves of lettuce
4 eggs
achiote
milk

Preparation

Cook potatoes and mash them as you would for mashed potatoes, add a little of oil with achiote, knead well and form tortillas, but before you fill it with your favorite cheese, place in a pan with a little oil on both sides toast them well and drain them.

Fry the eggs.

Cut the sausages and fry them.

Prepare rice as usual

For the peanut sauce:

3 tablespoons ground peanuts
¼ cup milk
2 sprigs of white onion, finely chopped
parsley

To make peanut sauce:
Fry onion with a little bit of achiote, dissolve the peanut with he milk and add to the pan with the onion. Stir constantly to prevent from sticking. When thick, we add the parsley.

Suggestions

Put the peanut sauce on top of the potato tortilla. 

TUNA SANGO

TUNA SANGO

Ingredients

3 large grated Green Bananas
1 cup Peanut Butter (dissolved in 1/3 cup of water)
2 cans of tuna (or two cups small shrimp)
6 cups water
Salt and pepper to taste
Lemon

Prepare a rehash with:
(You can do with a food processor or blender)
1 Pearl Onion
1 Green Pepper
1 Tomato
3 Cloves of Garlic
Coriander
Olive Oil
Complete Seasoning
Achiote

Preparation

Put in a pot a little bit ofoil (or cooking spray), add 6 cups of hot water and when the rehash is hot, once the water is boiling, add the shredded green plantain, stir quickly and constantly so it does not turn to into a ball or stick. Lower the temperature down a little.
When the green plantains looks cooked, add a cup of peanut, previously dissolved in 1/3 cup water, and then add the tuna (do not forget to stir constantly to prevent sticking).
When it is cooked turn off the stove and serve.

Suggestions

Served with white rice and lemon slices.

SHRIMP CEVICHE

SHRIMP CEVICHE

Ingredients

2 pounds of shrimp
1 large red onion, sliced ​​very thin (red onion / paiteña)
2 medium ripe tomatoes, peeled, unseeded and diced
1 tomato, cooked (liquefy and sift, do not add water)
10 sprigs of finely chopped cilantro (leaves only)
Juice of 6-8 limes
1 tablespoon mustard
2 tablespoons tomato sauce
2 tablespoons olive oil
Salt and pepper

Preparation

Wash and peel the shrimp and boil in a pot the shrimp shells with very little water for 10 minutes. Sift and remove the shells and boil in the water the shrimp for 2 minutes. Immediately remove pan from heat and drain the shrimp with the juice in a bowl. Allow to cool.

Cut the onion into very thin slices, then place in a bowl and add the salt, squeeze with your fingers until the onion is getting soft, then rinse. Add the lemon juice cover and let stand for 15 minutes. This process is called “curtir”.

Peel the tomatoes and scoop out the seeds, chop into chunks, then mix this with the onion, tomato juice liquid, mustard, cilantro, tomato sauce, salt, pepper and oil.

Then when the shrimp and the water cool down, mix all ingredients, place in refrigerator

This dish is served cold.

Suggestions

The Shrimp Ceviche can be served with: popcorn, roasted corn, Ppatacones (tostones), white rice or bread

BOLON DE VERDE CON QUESO - Plantain Balls with Cheese

BOLON DE VERDE CON QUESO

Ingredients

• ½ lb cheese

• 6 green plantains

• Salt

• Vegetable Oil

Preparation

Cut the plantains into thick slices, then in a skillet over medium heat begin to heat the vegetable oil, add the green plantain slices and fry until golden and cooked by inside.
Once ready, remove the green plantains from the pan, and place them on paper towel to remove excess fat around them. Lay them on a cutting board and hit them with a mallet or river rock to crush them and make it like dough, but where you still can see the toasted parts of the green plantains.

Add the cheese to the mass and make balls with it about the size of a hand

Suggestions

Have it with a cup a coffee.