Chicken Enchiladas En Salsa Verde

Ingredients

• 2 cups shredded cooked chicken (use rotisserie for convenience)
• 1 cup green enchilada sauce (homemade or store-bought)
• 1/2 cup sour cream (light or full-fat)
• 1 cup shredded Monterey Jack cheese (or any meltable cheese)
• 8 corn tortillas (warm them slightly to prevent cracking)
• 1 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp ground cumin (adjust to taste)
• 1/4 cup chopped cilantro (plus more for garnish)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, mix the shredded chicken, 1/2 cup of the green enchilada sauce, sour cream, cumin, and chopped cilantro until well combined.
3. Heat the vegetable oil in a skillet over medium heat. Briefly warm each tortilla for about 10 seconds per side to make them pliable.
4. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in a baking dish.
5. Pour the remaining 1/2 cup of green enchilada sauce over the rolled tortillas, ensuring they’re evenly covered.
6. Sprinkle the shredded Monterey Jack cheese over the top of the enchiladas.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas sit for 5 minutes before serving to allow the filling to set.

Absolutely delightful, these Chicken Enchiladas Verde boast a creamy, tangy filling with a slightly crispy cheese topping. Serve them with a side of Mexican rice or a fresh avocado salad for a complete meal.

Beef Empanadas

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 tsp salt (adjust to taste)
• 1/2 cup unsalted butter, chilled and cubed (or any solid fat)
• 1/4 cup cold water (add a tbsp more if needed)
• 1 lb ground beef (85% lean for best flavor)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 tsp cumin (adjust to taste)
• 1/2 tsp paprika
• 1 tbsp olive oil (or any neutral oil)
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 2 cups flour and 1/2 tsp salt until combined.
2. Add 1/2 cup cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup cold water, stirring until the dough comes together. If needed, add an additional tbsp of water.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes to chill.
5. While the dough chills, heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook until translucent, about 5 minutes.
6. Add 2 cloves minced garlic, 1 tsp cumin, and 1/2 tsp paprika to the skillet. Cook for 1 minute until fragrant.
7. Add 1 lb ground beef to the skillet. Cook, breaking apart, until no longer pink, about 8-10 minutes. Season with salt to taste.
8. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
9. On a floured surface, roll out the chilled dough to 1/8-inch thickness. Use a round cutter to cut out circles.
10. Place a spoonful of the beef mixture onto each dough circle. Fold over and seal the edges by pressing with a fork.
11. Brush each empanada with beaten egg for a golden finish.
12. Bake for 20-25 minutes, or until golden brown.

Ready to enjoy, these Beef Empanadas boast a crispy exterior with a savory, spiced filling. Serve them with a side of chimichurri sauce for an extra flavor kick or pack them for a picnic treat.

Papas Chorreadas

Ingredients (3-6 servings)

• 6 medium red potatoes
• 1 (8 oz.) can diced tomatoes
• 2 green onions
• 1 tbsp vegan butter
• 1/2 veggie bouillon cube
• 1 tbsp Loisa Sazon
• ¼ cup unsweetened cashew milk (or any thick non-dairy milk)
• 1 slice vegan cheddar cheese

Instructions 

1. Wash and lightly peel potatoes. Boil until cooked through, about 30 minutes.
2. While potatoes are boiling, combine diced tomatoes and white part of the green onions in a food processor. Make sure to cut off roots of the onion before processing.
3. Pour mixture in a saucepan over medium heat. Bring to a simmer and add butter. Mix well and simmer for another minute. Add bouillon cube and mix well for another minute. Mix in Loisa Sazon and simmer for a minute. Add milk and let simmer for 5 minutes. Lay cheese over the sauce and allow it to melt. Once melted enough, mix well, bring sauce to low heat and cover.
4. Chop some green onion chives and prepare to plate potatoes.
5. Once the potatoes are cooked through, place them in serving dish and cut them in halves to let out some steam.
6. Pour hogao (sauce) evenly to cover all potatoes and garnish with chives.
7. Enjoy! 

Arroz Con Gandules

Ingredients

• 2 tbsp olive oil
• 2 garlic cloves
• ½ white onion
• ½ red onion
• ½ red pepper
• ½ green pepper
• 1 cup of cubed salchichón
• 2 tsp of Loisa Sofrito
• 1 Can of green pigeon peas y drained
• ½ cup of tomato sauce
• 3 to 4 olives
• 2 cups of medium-grain rice
• 2 cups of water
• 1 tsp Loisa Organic Adobo
• 1 tsp Loisa Organic Sazón 
• 1 teaspoon Loisa Organic Oregano
• 5-7 leaves of culantro
• For the Tostones
• ½ tsp Loisa Sal Marina
• ½ tsp Loisa Organic Ground Black Pepper
• ½ tsp Loisa Organic Garlic Powder 
• Cilantro for garnish

Directions

1. In a large pot, heat 2 tbsp of olive oil over medium heat.

2. Once the pot is hot, add the mashed garlic cloves with the onions and peppers to the pot.

3. Add 1 cup of salchichón, 2 tsp of Loisa Sofrito, 1 can of green pigeon peas drained, 1/2 cup of tomato sauce,  3 to 4 olives. Stir well for about 2 minutes or until all ingredients are incorporated.

4. Now, add your  2 cups of medium-grain rice and then bring 2 cups of water to boil. Stir very well for 1 minute.

5. Add your Loisa Adobo, Sazón and Oregano.
6. Let boil uncovered for about 10 minutes, do not stir the rice until most of the water has evaporated.
7. Reduce the heat to low, now you can stir the rice once and place the culantro on top and cover the pot, cook for about 20 minutes until all the water is absorbed and the rice is cooked.
8. Turn off the heat, uncover the pot and remove the culantro.
9. Serve with fresh cilantro on top and some tostones y Fuacata !!

Salmon Al Mojo

Ingredients

• 2 salmon fillets
• 1 tbsp Loisa Recaito
• 1 garlic clove, minced
• 1 orange, juiced
• 1 lime, juiced
• 1 lemon, juiced
• 1 tbsp cilantro, chopped
• ½ tsp Loisa Organic Oregano
• ½ tsp Loisa Sal Marina

Directions

1. Preheat oven to 400°F.

2. In a bowl, combine the Loisa Recaito, minced garlic, orange juice, lime juice, lemon juice, cilantro, Loisa Organic Oregano, and salt.

3. Place the salmon fillets in a baking dish or tray.

4. Pour the marinade evenly over the salmon.

5. Bake for 12 minutes, or until the salmon is tender and flakes easily with a fork.

6. Remove from the oven and plate with rice and platano maduro. Buen provecho!

Lechon Asado

How to separate the skin from the pork shoulder

To separate the skin, place the pork shoulder on a sturdy cutting board with the skin facing up. Start at one edge and gently slide a sharp knife underneath the skin, lifting it little by little as you go. Take your time and work slowly so the skin stays attached and opens like a flap instead of coming off completely. You just want enough space to season the meat directly underneath while keeping the top of the skin clean for that perfect crispy finish.

How to get the skin extra crispy

To get the skin extra crispy, make sure it’s completely dry before the pork goes into the oven. Pat it with paper towels right before cooking to remove any moisture. Keep all the seasoning underneath the skin instead of on top, since anything wet will prevent it from crisping. Cook the pork covered first so the meat gets tender, then uncover it for the last stretch and let the dry heat do its thing. 

If the skin needs a few more minutes at the end, leave it in until it bubbles and turns golden. Every oven is a little different, so watch it closely and pull it out as soon as it reaches that perfect chicharrón color!

Save those pan juices

After the pork is done cooking, don’t even think about taking it out of the pan just yet. Shred the meat right there in the pan so it can soak up all those rich, flavorful juices. As you pull the pork apart, the liquid mixes with the shredded pieces, keeping every bite moist and tender. 

This is what really makes the Lechón stand out because instead of drying out, each piece is packed with flavor and juiciness from the citrus, Loisa Recaito, and seasonings that cooked in the baking pan. Shredding it right in the juices is the secret to getting super juicy shredded Lechón Asado.

Ingredients

• 1 pork shoulder
• 2 oranges
• 1 lime
• 1 lemon
• ¼ cup Loisa Recaito
• 1 tbsp Loisa Organic Adobo
• 1 tsp Loisa Organic Oregano
• ½ tsp Loisa Organic Cumin
• 1 tsp Loisa Sal Marina
• ½ tsp Loisa Black Pepper
• Lime wedges (for serving)

Directions

1. Use a sharp knife to carefully loosen the skin from the pork shoulder, creating a flap that stays attached but can be lifted to season underneath.

2. In a bowl, mix the orange juice, lime juice, lemon juice, Loisa Recaito, Loisa Organic Adobo, Loisa Organic Oregano, Loisa Organic Cumin, Loisa Sal Marina, and Loisa Organic Black Pepper.

3. Rub this mixture all over the pork shoulder, making sure to season underneath the skin flap while keeping the top of the skin clean.

4. Cover and marinate the pork shoulder overnight in the fridge.

5. The next day, preheat your oven to 400°F.

6. Place the pork shoulder in a roasting pan, cover tightly with foil, and cook for 4 hours.

7. Remove the foil and cook for another 30 minutes, or until the skin is crispy.

8. Take it out of the oven, let it rest a few minutes, then shred the meat and mix with the pan juices. Serve with lime wedges and enjoy!

Carne Guizada Con Yuca Majada