COMO HACER CHIMOL | PICO DE GALLO
Recipes in this Video
Ingredients
- ●4 medium tomatoes, diced
- ●1 small red onion, finely chopped
- ●1/2 cup fresh cilantro, chopped
- ●1 jalapeño pepper, seeded and minced
- ●1 lime, juiced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a medium bowl, combine the diced tomatoes and chopped red onion.
- 2Add the minced jalapeño pepper and chopped cilantro to the bowl.
- 3Squeeze the lime juice over the mixture and stir well to combine.
- 4Season with salt and black pepper to taste.
- 5Mix all ingredients thoroughly until well combined.
- 6Let the chimol sit for at least 15 minutes to allow the flavors to meld.
- 7Serve chilled or at room temperature as a dip or condiment.
Equipment
Pico de Gallo is a traditional Mexican salsa made from fresh ingredients, commonly used as a condiment or dip. It embodies the vibrant flavors of Mexican cuisine and is often served with tortilla chips or as a topping for tacos and grilled meats. Its simplicity and freshness make it a staple in many households, especially in the summer months when tomatoes are in season.
Ingredients
- ●tomatoes
- ●onions
- ●cilantro
- ●jalapeños
- ●lime juice
- ●salt
Instructions
- 1Dice the tomatoes and onions finely.
- 2Chop the cilantro and jalapeños.
- 3Combine the diced tomatoes, onions, cilantro, and jalapeños in a bowl.
- 4Squeeze fresh lime juice over the mixture.
- 5Add salt to taste and mix well.
- 6Let the salsa sit for at least 15 minutes to allow flavors to meld.
Ingredient Alternatives
jalapeños
Healthier: bell peppers
Cheaper: banana peppers
Bell peppers are lower in calories and provide a sweet flavor.
cilantro
Healthier: parsley
Cheaper: parsley
Parsley is often more affordable and offers a similar fresh taste.
Techniques
Equipment
Also Known As
Costillas de Cerdo al Horno, or baked pork ribs, is a beloved dish in Chile, often enjoyed during family gatherings and celebrations. This hearty meal showcases the country's love for barbecued meats, with recipes passed down through generations. Today, variations can be found across Latin America, each adding unique spices and marinades, making it a favorite for any occasion.
Ingredients
- ●pork ribs
- ●olive oil
- ●garlic
- ●paprika
- ●cumin
- ●brown sugar
- ●salt
- ●black pepper
- ●lemon juice
- ●honey
- ●soy sauce
- ●mustard
- ●onion
- ●bay leaves
- ●fresh herbs
Instructions
- 1Preheat the oven to 160°C (320°F).
- 2Rub the pork ribs with olive oil and season with salt, black pepper, paprika, and cumin.
- 3In a bowl, mix garlic, brown sugar, lemon juice, honey, soy sauce, and mustard to create a marinade.
- 4Coat the ribs thoroughly with the marinade and let sit for at least 30 minutes.
- 5Place the ribs in a baking dish and cover with aluminum foil.
- 6Bake in the preheated oven for 2 hours until tender.
- 7Remove the foil and increase the oven temperature to 200°C (392°F).
- 8Bake for an additional 15-20 minutes until the ribs are caramelized and golden.
- 9Let the ribs rest for 10 minutes before serving.
- 10Garnish with fresh herbs and serve with your choice of sides.
Ingredient Alternatives
pork ribs
Healthier: chicken thighs
Cheaper: pork shoulder
Chicken thighs are leaner, while pork shoulder is often less expensive.
brown sugar
Healthier: coconut sugar
Cheaper: white sugar
Coconut sugar is less processed and has a lower glycemic index.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is still healthy.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups white beans (soaked overnight)
- ●1 lb pork shoulder (cut into chunks)
- ●1 onion (chopped)
- ●4 cloves garlic (minced)
- ●1 tsp cumin
- ●1 tsp oregano
- ●1 bay leaf
- ●4 cups chicken broth
- ●Salt to taste
- ●Pepper to taste
- ●2 tbsp olive oil
- ●Chopped cilantro for garnish
Instructions
- 1In a large pot, heat olive oil over medium heat.
- 2Add the chopped onion and minced garlic, sauté until translucent.
- 3Add the pork shoulder chunks and brown on all sides.
- 4Stir in the cumin, oregano, and bay leaf, cooking for another minute.
- 5Add the soaked white beans and chicken broth to the pot.
- 6Bring to a boil, then reduce heat to low and cover.
- 7Simmer for about 1.5 to 2 hours, or until the beans and pork are tender.
- 8Season with salt and pepper to taste.
- 9Remove the bay leaf before serving.
- 10Garnish with chopped cilantro before serving.
Equipment
Originating from Honduras, Encurtido Hondureño is a vibrant pickled vegetable dish often served as a side to complement meals. It reflects the country's love for fresh, zesty flavors and is a staple in many households, especially during festive occasions. Today, it has gained popularity beyond Central America, with variations appearing in various Latin American cuisines, showcasing the universal appeal of pickled foods.
Ingredients
- ●carrots
- ●cauliflower
- ●onions
- ●bell peppers
- ●garlic
- ●vinegar
- ●water
- ●salt
- ●oregano
- ●bay leaves
- ●peppercorns
- ●sugar
Instructions
- 1Prepare vegetables by slicing carrots, cauliflower, onions, and bell peppers into thin strips.
- 2Peel and crush garlic cloves.
- 3Combine vinegar, water, salt, sugar, and oregano in a pot.
- 4Add garlic, bay leaves, and peppercorns to the pot.
- 5Bring the mixture to a boil over medium heat, stirring until sugar dissolves.
- 6Remove from heat and let cool slightly.
- 7Pack the prepared vegetables into a clean jar.
- 8Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.
- 9Seal the jar tightly and let it sit at room temperature for a few hours.
- 10Refrigerate for at least 24 hours before serving for best flavor.
- 11Serve as a condiment with meals or as a side dish.
Ingredient Alternatives
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers a milder flavor while maintaining acidity.
carrots
Healthier: zucchini
Cheaper: cabbage
Zucchini can provide a similar crunch with fewer calories.
bay leaves
Cheaper: dried thyme
Thyme can add a similar aromatic flavor.
sugar
Healthier: honey
Cheaper: agave syrup
Honey offers natural sweetness with a different flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●2 ripe mangoes
- ●1 cup water
- ●2 tablespoons sugar (optional)
- ●1 tablespoon lime juice
- ●Ice cubes (for serving)
Instructions
- 1Peel the mangoes and remove the pit.
- 2Cut the mango flesh into chunks and place them in a blender.
- 3Add the water, sugar (if using), and lime juice to the blender.
- 4Blend the mixture until smooth and well combined.
- 5Strain the juice through a fine mesh sieve into a pitcher to remove any pulp, if desired.
- 6Serve the juice over ice cubes in glasses.
- 7Garnish with a slice of lime or a mango wedge, if desired.
Equipment
Pescado Frito is a beloved dish in the Dominican Republic, often enjoyed at family gatherings and beach outings. This simple yet flavorful preparation highlights the freshness of local fish, seasoned and fried to perfection. It's commonly served with rice and avocado, embodying the island's vibrant culinary traditions. Today, variations of Pescado Frito can be found in coastal regions across Latin America, celebrated for its crispy texture and savory taste.
Ingredients
- ●whole fish
- ●lime
- ●garlic
- ●salt
- ●black pepper
- ●flour
- ●oil
- ●onion
- ●bell pepper
- ●tomato
- ●coriander
- ●parsley
- ●avocado
- ●rice
Instructions
- 1Clean and gut the fish, then rinse under cold water.
- 2Pat the fish dry with paper towels.
- 3Marinate the fish with lime juice, minced garlic, salt, and black pepper for 30 minutes.
- 4Coat the fish in flour, shaking off any excess.
- 5Heat oil in a large skillet over medium-high heat until shimmering.
- 6Carefully add the fish to the hot oil, frying until golden brown, about 4-5 minutes per side.
- 7Remove the fish and drain on paper towels.
- 8In the same skillet, sauté sliced onions, bell peppers, and tomatoes until softened, about 3-4 minutes.
- 9Serve the fish topped with the sautéed vegetables, garnished with chopped coriander and parsley.
- 10Accompany with avocado slices and rice.
Ingredient Alternatives
whole fish
Healthier: filleted fish
Cheaper: frozen fish
Filleted fish is easier to prepare, while frozen fish can be more affordable.
oil
Healthier: olive oil
Cheaper: vegetable oil
Olive oil offers healthier fats, while vegetable oil is more budget-friendly.
lime
Healthier: lemon
Cheaper: vinegar
Lemon provides a similar acidity, while vinegar is often less expensive.
flour
Healthier: almond flour
Cheaper: cornstarch
Almond flour is gluten-free, while cornstarch can be a cost-effective thickener.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb chicken breast, cut into bite-sized pieces
- ●1/2 cup pineapple chunks
- ●1/2 cup bell pepper, diced
- ●1/2 cup onion, diced
- ●1/4 cup soy sauce
- ●1/4 cup vinegar
- ●1/4 cup sugar
- ●1 tbsp cornstarch
- ●1 tbsp vegetable oil
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
- ●1/4 tsp black pepper
Instructions
- 1In a bowl, mix soy sauce, vinegar, sugar, cornstarch, garlic powder, ginger powder, and black pepper to create the sauce.
- 2Heat vegetable oil in a large skillet over medium heat.
- 3Add the chicken pieces to the skillet and cook until browned, about 5-7 minutes.
- 4Add the diced onion and bell pepper to the skillet and sauté for another 3-4 minutes until they are tender.
- 5Stir in the pineapple chunks and the sauce mixture.
- 6Bring to a simmer and cook for an additional 5 minutes, stirring occasionally until the sauce thickens.
- 7Taste and adjust seasoning if necessary.
- 8Serve hot over rice or noodles.
Equipment
Arroz con Leche is a traditional dessert in Mexico and many Latin American countries, often enjoyed as a comforting treat. It is commonly served at family gatherings, celebrations, and during holidays. The dish reflects the influence of Spanish colonial cuisine, adapted over generations with local ingredients and flavors.
Ingredients
- ●rice
- ●milk
- ●sugar
- ●cinnamon
- ●vanilla
- ●salt
Instructions
- 1Rinse the rice under cold water until the water runs clear.
- 2In a pot, combine the rice, milk, and a pinch of salt.
- 3Bring the mixture to a boil over medium heat, stirring occasionally.
- 4Reduce heat and let it simmer until the rice is tender, about 20 minutes.
- 5Add sugar, cinnamon, and vanilla, stirring well to combine.
- 6Cook for an additional 5-10 minutes until creamy, then remove from heat.
Ingredient Alternatives
milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories, while evaporated milk is often less expensive.
sugar
Healthier: honey
Cheaper: brown sugar
Honey is a natural sweetener, while brown sugar is often cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups cooked rice
- ●1 cup mixed vegetables (carrots, peas, corn)
- ●2 eggs
- ●3 tbsp soy sauce
- ●2 tbsp vegetable oil
- ●1/2 tsp sesame oil
- ●2 green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1Heat vegetable oil in a large skillet over medium heat.
- 2Add the mixed vegetables and sauté for 3-4 minutes until tender.
- 3Push the vegetables to one side of the skillet and crack the eggs into the other side. Scramble the eggs until fully cooked.
- 4Add the cooked rice to the skillet, mixing it with the vegetables and eggs.
- 5Pour in the soy sauce, sesame oil, garlic powder, black pepper, and salt. Stir well to combine all ingredients.
- 6Cook for an additional 3-5 minutes, stirring occasionally, until everything is heated through.
- 7Add chopped green onions and stir to combine.
- 8Taste and adjust seasoning if necessary.
- 9Serve hot.
Equipment
Pierna de Cerdo al Horno is a traditional Latin American dish often served during festive occasions and family gatherings.
Ingredients
- ●4 lbs pork leg (pierna de cerdo)
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●1 tbsp salt
- ●1 tsp black pepper
- ●1 tbsp paprika
- ●1 tbsp dried oregano
- ●1 tbsp cumin
- ●1/2 cup orange juice
- ●1/2 cup chicken broth
- ●1 onion, quartered
- ●2 bay leaves
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a small bowl, mix together the olive oil, minced garlic, salt, black pepper, paprika, oregano, and cumin to create a marinade.
- 3Rub the marinade all over the pork leg, ensuring it is well coated.
- 4Place the marinated pork leg in a roasting pan and add the orange juice and chicken broth to the bottom of the pan.
- 5Add the quartered onion and bay leaves around the pork in the pan.
- 6Cover the roasting pan with aluminum foil and place it in the preheated oven.
- 7Roast for about 2 hours, then remove the foil and continue roasting for an additional 30-45 minutes, or until the pork is golden brown and cooked through.
- 8Baste the pork occasionally with the juices in the pan during the last cooking phase.
- 9Once cooked, remove from the oven and let it rest for 15 minutes before slicing.
- 10Serve with the pan juices and your choice of sides.
Equipment
Ingredients
- ●1 3/4 cups all-purpose flour
- ●1 1/2 cups granulated sugar
- ●3/4 cup unsweetened cocoa powder
- ●1 1/2 tsp baking powder
- ●1 1/2 tsp baking soda
- ●1 tsp salt
- ●2 large eggs
- ●1 cup whole milk
- ●1/2 cup vegetable oil
- ●2 tsp vanilla extract
- ●1 cup boiling water
- ●1 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- 2In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 3Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
- 4Stir in the boiling water until the batter is smooth. The batter will be thin.
- 5If using, fold in the chocolate chips.
- 6Pour the batter into the prepared cupcake liners, filling each about 2/3 full.
- 7Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 9Frost with your favorite chocolate frosting once cooled, if desired.
Equipment
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