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Homemade Latin recipes, with simple ingredients, precise measurements and step-by-step instructions to enjoy cooking at home.
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View all →Colombian Achiras, Crisp Cheese Sticks from Huila
Colombian achiras are gluten-free cheese sticks made from achira starch and twice its weight in fresh curd cheese, baked hot then dried low. What to use if you can't find achira starch, and how to keep them crisp. Makes about 160.
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Tepache Recipe, Fermented Pineapple Drink From the Peel
Mexican tepache made from the peel and core of one pineapple, piloncillo or dark brown sugar and cinnamon, fermented 2 to 4 days. How many days for your kitchen temperature, kahm yeast vs mold, alcohol and fridge life.
Oaxacan Tamales with Mole Negro in Banana Leaves
Oaxacan tamales are banana-leaf parcels of soft, thin corn masa filled with mole negro and shredded chicken, steamed 75 to 90 minutes. How to soften frozen leaves, jarred mole paste, the fold, party quantities and freezing. Makes 16.
Venezuelan Carne en Vara, Salt-Only Beef for Grill or Oven
Venezuelan carne en vara is beef ribs and picanha seasoned only with coarse salt and cooked low and slow beside the fire. Here's the home version on a lidded grill or in the oven at 300°F (150°C), with doneness temps for each cut, for 8.
Venezuelan Chicharron Arepas, Corn Cakes with Pork Crackling
Venezuelan chicharron arepas are corn cakes with 7 oz (200 g) of chopped pork crackling kneaded into every 500 g of P.A.N. flour. Makes 10 in 70 minutes, griddled and baked at 350°F (180°C), with US and UK swaps and a salt rule.
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View all →Colombian Achiras, Crisp Cheese Sticks from Huila
Colombian achiras are gluten-free cheese sticks made from achira starch and twice its weight in fresh curd cheese, baked hot then dried low. What to use if you can't find achira starch, and how to keep them crisp. Makes about 160.
Homemade Guava Paste, Colombian Bocadillo to Slice
Homemade guava paste, the Colombian bocadillo, uses 4 cups of sugar per 2.2 lb of sieved pulp cooked to 226-230°F (108-110°C). How to judge the set without a thermometer, frozen pulp in the US and UK, storage and 40 bars.
Colombian Pipian Tamales, Popayán's Peanut-Potato Tamales
Colombian pipian tamales from Popayán, filled with a stew of potato, toasted peanuts and annatto-tinted hogao, wrapped in banana leaves. US and UK swaps, how to tell they're done, peanut ají and freezing, 12 tamales in 2 hours 40.