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Empanadas

Ingredients
1/2 lbs Ground beef,
1 Tbsp Olive oil, 2 Tbsp Sofrito,
1 Packet Sazon w coriander and annatto,
1/4 Cup Goya tomato sauce,
1 Tsp Minced garlic,
1/2 Diced onion,
6 Stuffed pimento olives diced,
1/8 Tsp Black pepper,
1/2 Tsp Dried oregano,
1/2 Cup Mexican blend cheese,
1 Package Goya discos ;
Frozen turnover dough,
1 Cup Corn oil / Peanut oil ; For frying,
and 1 Egg ;
Sealing dough

Instructions
In a skillet, heat oil on medium heat.
Stir in ground meat and cook just till sizzling and half browned.
Stir in the remaining ingredients, (except cheese, egg, discos and frying oil).
Lower heat and simmer for 10-15 minutes until mixture thickens.
With your thawed Goya discos, spoon about 1 tbsp of the mixture into the middle with a sprinkle of cheese, fold-over and moisten edges with the egg and seal with a fork.
Heat 2 1/2 inches of oil in a deep sauce pan on medium heat. Cook empanadas in batches, turning till lightly browned on both sides.
Drain on paper towels

Tostones

Ingredients
5 tablespoons oil for frying,
1 green plantain,
3 cups cold water,
salt

Instructions
Peel the plantain and cut it into 1-inch chunks.
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides,; approximately 3 1/2 minutes per side.
Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.
Dip the plantains in water, then return them to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

Pernil

Ingredients

8 Garlic pieces
1 chicken bullion
1 package Sazon Goya
1 tablespoon Oregano
1 teaspoon of cumin
2 stalks of scallion
1/4 piece of red pepper
1 tablespoon of soy sauce
1 tablespoon Worcestershire sauce
Cilantro a few branches
Culantro also a few branches
1 teaspoon of Adobo

Instructions

Remove the bone from the pernil
Blend the Garlic, chicken bullion, Sazon Goya, Oregano, cumin, scallion, red pepper, soy sauce, Worcestershire sauce, Cilantro, Culantro and Adobo together.
One sour orange or a lemon and squeeze on to the pork shoulder.
Add the blended seasoning to the pernil/pork shoulder in and out.
Add two table spoons of flour in to the bag as directed in the package than insert shoulder in to the bag and make a loose knot.
Put the pernil in the oven bag.
Make sure that you place pernil in an aluminum or foil pan and cover with foil.
Keep refrigerated with seasoning for at least two days.
On the day of cooking the pernil open the oven bag and poor a beer, close the bag.
Preheat the oven to 250 degrees insert the pernil for at least 3 hours. Then raise the temperature to 375 for another 2- hours (remove foil) or until the meat is tender and skin is crispy.

Rellenos de Papa

Ingredients
2-3 lbs of potatoes,
¼ cup Cornstarch,
1 egg,
Carne Molida,
Oil for frying

Instructions
Boil the potatoes until folk tenderDrain and mash
Season with salt and black pepper
Allow to cool
Add the egg and cornstarch and combine
Take a scoop of the mashed potato and make a small disk in the palm of your hand (you will find this easier to do if you coat your hands with some cornstarch).
Add a spoonful of the carne molida and carefully fold the mashed potato around the carne molida to form a ball. The ball should be around 2.5 inches in diameter, but you can make smaller or bigger, it’s up to you.
Alternatively, you can form a ball with the mashed potato and then make an indent in the ball deep and wide enough for a spoonful of carne molida.
After adding the carne molida close and form a ball.
Once you have your mashed potato filled balls, heat the oil to 350F
Carefully add 1 or 2 balls into the oil until it starts to turn a golden brown color. Flip and continue to cook until it is all golden brown.
Remove from the oil, drain and allow to cool a little.