NEW YORK (PIX11) -- PIX11 advertising partner GOYA has healthy ways to enjoy traditional dishes in honor of Hispanic Heritage Month:
Cod Salad & Pupusa Napoleons with Chipotle Aioli
Pupusas, a Salvadorean treat, are layered with a refreshing Puerto Rican cod salad and drizzled with a Mexican chipotle sauce, giving this recipe a smoky and spicy kick. Serves 4.
For the Napoleon:
- 1 pkg. (1 lb.) GOYA® Boned Salted Cod
- 1 container (12 oz.) GOYA® Mild Guacamole, thawed
- ½ small yellow onion, finely chopped (about ½ cup)
- ½ medium green bell pepper, finely chopped (about ½ cup)
- ½ medium red bell pepper, finely chopped (about ½ cup)
- 1 small tomato, finely chopped (about Â½ cup)
- 1½ tsp. GOYA® Extra Virgin Olive Oil
- ½ tsp. GOYA® Minced Garlic
- 1 packet Sazón GOYA® without Annatto
- 2 boxes (22 oz. each) GOYA® Frozen Cheese Pupusas, cooked according to package directions
- ½ cup fine baby greens
For the Chipotle Alioli:
- ½ cup GOYA® Mayonnaise
- 2 tbsp. GOYA® Chipotle Salsita, or to taste
- 2 tsp. finely chopped fresh chives
- 2 tsp. GOYA® Minced Garlic
- 1 tsp. GOYA® Lemon Juice
1. Rinse cod under cold water. Place pieces in large bowl; submerge completely in cold water. Cover; transfer to refrigerator. Let cod soak 24-36 hours, changing water every 8 hours. Rinse code; using paper towels, pat dry. Finely shred cod. In large bowl, mix together shredded cod, guacamole, onions, peppers, tomatoes, oil, garlic and sazon until coated; cover and refrigerate until ready to use.
2. In medium bowl, stir together mayonnaise, salista, chives, garlic and lemon juice until combined; cover and refrigerate until ready to use.
3. To assemble napoleons, using 3-inch diameter round cookie cutter, cut cooked pupusas into circles. Place cut pupusa on plate; spread with 1/4 cup reserved cod mixture, top with pupusa, 1/4 cup cod mixture and third pupusa. Top with 2 tbsp. baby greens. Drizzle stack with chipotle aioli. Repeat with remaining pupusas, filling, baby greens and sauce.
Grilled Skirt Steak with Chimichurri & Yuca Mangu
In the Dominican Republic, Mangú is a traditional side dish made with mashed plantains. Here, GOYA® Yuca stars in this garlicky side, accompanying a classic Argentinean steak dish. Serves 4.
For the Yuca Mangú:
- 2 bags (18 oz. each) GOYA® Frozen Yuca
- 1½ tsp. GOYA® Salt
- 2 tbsp. GOYA® Extra Virgin Olive Oil
- 1 tbsp. GOYA® Minced Garlic
- 1½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
For the Mojo Sauce:
- ½ cup GOYA® Extra Virgin Olive Oil
- 1 small onion, finely chopped (about 1 cup)
- 2 packets Sazón GOYA® without Annatto
- 1 tbsp. GOYA® Minced Garlic
For the Steak:
- 1 lb. skirt steak
- GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
- 1 jar (7.5 oz.) GOYA® Chimichurri Sauce
1. In large pot over medium-high heat, bring 6 cups water to boil. Add yuca and salt; cook yuca until fork tender, about 20 minutes. Drain, reserving ½ cup water.
2. In large bowl, using potato masher, mash yuca with reserved water, olive oil, garlic and adobo until smooth and combined; cover with foil to keep warm.
3. Meanwhile, heat oil in medium skillet over medium-high heat. Add onions; cook until soft and translucent, about 10 minutes. Add sazón and garlic; cook until fragrant, about 15 seconds more. Remove sauce from heat; cover with foil to keep warm.
4. For the meat, cut steak into four portions; season on all sides with adobo. Prepare grill to medium high heat, or heat grill pan over medium-high heat. Cook until golden brown on both sides and cooked to desired doneness (about 6 minutes for medium rare). Let rest 5 minutes.
5. To serve, divide warm mashed yuca mixture among serving plates; drizzle with warm garlic sauce. Divide steak among serving plates; top with chimichurri.
Chicken Lollipops with Ají Sauce & Gallo Pinto
A fun dish to serve at elegant, appetizer parties. Gallo Pinto is a traditional Costa Rican dish of black beans mixed with rice. Spicy yellow pepper dipping sauce gives a piquant thrill. Serves 4
For the Rice and Beans:
- ½ lb. GOYA® Black Beans, rinsed
- 2 cloves garlic
- ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
- ¼ cup GOYA® Corn Oil, plus more, for frying
- ½ medium onion, thinly sliced
- 2 cups cooked Canilla Extra Long-Grain Rice
For the Chicken:
- 24 chicken drummettes
- 1 packet Sazón GOYA® with Coriander and Annatto
- ½ cup sour cream
- 1 tbsp. GOYA® Yellow Hot Pepper Paste (Ají Amarillo)
- Finely chopped fresh parsley (optional)
1. In bowl filled with cold water, add beans; cover. Refrigerate 24 hours; drain. To medium saucepan over medium heat, add beans, garlic and enough water to cover by 2 inches. Bring water to boil; reduce heat to low. Simmer until beans are tender, about 1 hr; season with adobo. Drain beans, reserving ¼ cup cooking liquid. Discard garlic.
2. Heat ¼ cup oil in medium skillet over medium-high heat. Add onions; cook until translucent, about 5 minutes. Add soaked beans. Cook, stirring occasionally, until warmed through, about 5 minutes more. Stir in cooked rice and reserved bean water. Cook, stirring often, until rice mixture is hot and liquid is absorbed, about 5 minutes. Set aside; cover with foil to keep warm.
3. Cut knuckles off chicken, Scrape meat and skin up to form lollipop shape. In bowl, mix chicken, adobo and sazón until coated; set aside. In heavy saucepan over medium heat, add corn oil to depth of 1½ inches. Heat until hot (about 375°F on deep-fry thermometer). Add chicken; cook until crisp and cooked through, about 5 minutes per batch. Transfer to paper towels to drain. In small bowl, stir together sour cream, hot pepper paste and adobo.
4. Divide rice evenly among serving plates. Spoon hot pepper sauce on plate. Arrange chicken on sauce. Garnish with parsley, if desired.