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Escabeche
“Puerto Rican escabeche is most often spooned over fried fish such as red snapper or kingfish. It is also delicious over fried chicken, boiled yuca and guineo, or served alongside white rice and tostones.”
— Recipe from Food Metamorphosis
INGREDIENTS2 large white onions, thinly sliced
1 small red bell pepper, thinly sliced
4 cloves garlic, thinly sliced
1 cup white vinegar
1/2 cup olive oil
1/2 cup water
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon dried oregano
INTSTRUCTIONSIn a medium saucepan over medium heat, warm the olive oil.
Add the onions, bell pepper, and garlic. Cook for 5–7 minutes, stirring gently, until slightly softened but not browned.
Stir in the vinegar, water, bay leaves, peppercorns, salt, sugar, and oregano.
Bring to a gentle simmer and cook for 10–15 minutes, until the onions are tender and the flavors have blended.
Remove from the heat and let cool slightly.
Pour the escabeche over freshly fried fish, chicken, or vegetables while still warm.
For the best flavor, refrigerate for at least 2 hours before serving. It becomes even better overnight.
Sorullitos de Maiz con Queso de Papa
“Golden and crisp on the outside, soft and tender within, these traditional Puerto Rican sorullitos are filled with creamy queso de papa for the perfect balance of sweet and savory.”
— Carmen Barreto
INGREDIENTSFor the Sorullitos
2 cups water
2 tablespoons butter
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
Vegetable oil, for frying
For the Filling
6 ounces queso de papa, cut into 12 small sticks
INTSTRUCTIONSIn a medium saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium heat.
Reduce the heat to low. Slowly whisk in the cornmeal and flour, stirring constantly until a soft dough forms and begins to pull away from the sides of the pan, about 3–4 minutes.
Transfer the dough to a bowl and allow it to cool until comfortable to handle, about 10 minutes.
Divide the dough into 12 equal portions.
Flatten one piece of dough in your hand into a small oval. Place a piece of queso de papa in the center.
Fold the dough over the cheese and roll gently between your palms into a smooth log, making sure the cheese is completely sealed inside. Repeat with the remaining dough and cheese.
In a deep skillet or heavy pot, heat 2–3 inches of oil to 350°F.
Fry the sorullitos in batches for 3–4 minutes, turning occasionally, until deep golden brown and crisp.
Transfer to a paper towel-lined plate and serve warm, while the cheese is still soft and melty.
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