Delicias De Tarte

18/11/2019

Despues de 5 años regresa el famoso
Coquito Puerto Riqueño (Ron Ponche de Coco) No contiene huevo.

Botella 750ml $20x1 o $35x2
Taza Mason Jar con Tapa $18x1 o $30x2

Pedidos whatsapp 69919616

13/07/2016

Mira todas estas originales formas de presentar y colocar la fruta en un buffet

03/04/2016

Pasteles Banana Dough (Guineo Masa) by Zay
La masa que hice era para unos 80 pasteles pues la masa lleva unas 8 manos de guineos, 5 libras de yautia blanca, 2 tazas de sofrito criollo, 1 cucharada de pimienta molida, 1 cucharada de ajo molido, 1 cucharada de oregano molido,4 sobres de sason con achiote , sasone la masa con adobo no con sal adobo de su predileccion lo sasona a su gusto yo siempre lo sobre salo un poko nada mas no al extremo. lleva aceite de achiote la cantidad que mas o menos usteded crea ese es a su gusto todo depende si lo quiere con mucho color la masa y para que la masa quede blandita bastante caldo de la carne. la carne que es de cerdo para el relleno lleva los mismos ingredientes y lleva pimientos morrones y aceitunas que son opcionall es a su gusto y tambn la sasone con adobo nunca uso sal para sasonar los pasteles solo adobo.The dough I made was for 80 pasteles as the masa takes 8 lbs of green bananas, 5 lbs of white yautia, 2 cups Sofrito, 1 tablespoon ground black pepper, 1 tablespoon ground garlic, 1 tablespoon of ground oregano, 4 packets of Sazon with achiote, season the masa with adobo. achiote oil carries the amount that creates more or less if that is to your tastes all depends on if the dough with lots of color and so the dough is soft enough beef broth. the meat which is pork filling carries the same ingredients and takes peppers red peppers and olives that are optional is to your liking and season with marinade never use salt for seasoning pasteles.

***Note***In this masa i used green bananas and yautias because i was in Springfield Massachusetts to yield the masa. but back here in PR i only use green bananas also here i dont use the pasteles paper i only use bananas leaves which i burn them to give a smoky taste to the pasteles. since i got my own finca i can easily get my own bananas. i got my own bananas tree here. but really to make a pasteles masa you dont need calabaza, yautia potatoes, etc... that is opcional. and other thing that i want to mention is that not all bananas are right to make pasteles here in PR i use only 2 kinds of bananas there names are guineo enano comun and the other is called harton. i can say all this because my husband is a farmer and he has teach me all about bananas.

17/01/2016

Asopao de Gandules con Bolitas de Plátano by Señor Velez
Bolitas de plátano
2 large green plantains, peeled and shredded in food processor
1/4 tsp. crushed garlic
dash of salt
Asopao
2 cans gandules
2 quarts chicken stock
2 tablespoons olive oil
½ cup diced cooking ham
½ cup sofrito
1 cup tomato sauce
2 cups short-grain rice
½ pound West Indian pumpkin, peeled and diced
1/2 tablespoon salt, or to taste
olives and capers
1/3 cup chopped cilantro
Form dumplings from 1/2 tablespoonfuls of shredded plantain, garlic, and salt. Set aside.
In a large caldero, combine the gandules and the stock. Heat until boiling.
While the stock and gandules boil, fry the ham in the oil for a few minutes, then add the sofrito and cook about 4 more minutes. Add tomato sauce and simmer over medium heat for 5 minutes.
Add the ham and sofrito and the rest of the ingredients to the stock and simmer for 30 minutes, or until the rice is cooked and the soup has thickened. Add the cilantro just before serving.
Asopao is a thick soup - just perfect for February's cold temperature.
http://www.elboricua.com/recipes.html

16/01/2016

Te atreves de desayuno?

LIKE ~> MI SUELO BORICUA

13/01/2016

Eso luce rico! Que creen?

LIKE ~> MI SUELO BORICUA

05/01/2016

Farina by Senor Velez
1/3 cup Farina (Cream of Wheat)
2 cups Milk
1 tsp. vanilla
pinch of salt
2 Tbsp. sugar (or to taste)
Cinammon to taste (optional)

On medium heat, place the milk, vanilla, cinnamon, and salt.
Stir the ingredients well for a minute or two.
Add the Farina and sugar to the pot and stir it in.
In order for the Farina to be creamy and smooth, you MUST keep stirring the whole time until you reach the consistency you like.
For me that took about 5-6 minutes.
When you are done, serve in a bowl and sprinkle some extra cinnamon on top if you like!

Buen Provecho!

04/01/2016

Yuca con mojo sauce by Gloria Margarita
1 1/2 pounds yuca, peeled, halved and cut into chunks (Frozen yuca may be available in Latin markets in your area)
chicken stock, preferably home made. Enough to cover the yuca.
6 cloves garlic mashed ( or used a garlic presser)
salt
1 cup olive oil
white vinegar to taste (or 2 lime or lemon juice) I prefer vinegar.
1 to 2 large onions (thinly sliced)
spanish olive sliced (red pimentos in the middle) for garnish
1 red peppers
1 teaspoon black peppercorn
salt to season
Place yuca in a saucepan; chicken stock until yuca is just covered. Add salt (to taste) and bring to a boil. Reduce heat, cover, and simmer until tender – about 30 minutes. Drain. I used my pressure cooker, it's faster.
Remove the "woody" or fibrous core from the center of the yuca.
In a sauce pan, add olive oil, vinegar to taste, you don't want the vinegar to over power the taste. I alway add a little at a time, and taste it to see if that's the way I want it to taste. Add minced garlic cloves, onions, black peppercorn, then bring it to a boil, lower the heat and simmer until the onions are transparent, then pour over yuca.
Toss the yuca and all ingredients lightly, add olives and red pepper for that extra spanish look!

30/12/2015

26/12/2015

22/12/2015

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20/12/2015