Tag Archive for: Latin America
Ecuadorian Llapingachos (Fried potato Pancakes)Carla Vivar - Missionary Wife
- 2 lbs potatoes peeled
- 1 tbsp salt
- 1 green onion chopped finely
- 2 tbsps parsley minced
- 1 cup queso fresco cheese crumbled
- oil for light frying
- 1/2 head lettuce washed and drained
- Quarter potatoes and boil in salted water until the outsides begin to crumble, about 25 minutes.
- Drain and mash until smooth.
- Mix onion and parsley with crumbled cheese.
- Grab a handful of mashed potato and form into a bowl in your palm.
- Place a tablespoon of cheese mixture into a bowl. Seal the potato around the cheese forming a pancake about 1 inch thick and 3 inches wide. Repeat with remaining potatoes.
- Fry each side until brown and crispy in a lightly oiled skillet.
- Shred lettuce. Serve two llapaingachos on shredded lettuce with peanut sauce.
Ecuadorian Humitas (Ew-me-tas)Carla Vivar - Missionary Wife
- 10-30 fresh corn husks if husks are not very wide, put two together
- 4 cups fresh corn kernels if using sweet corn, add milk sparingly
- 2 eggs
- 1-2 cups milk
- 1 tsp salt
- 1/2 tsp sugar
- 2 tbsp butter melted
- 1/2 lb queso fresco cheese well crumbled
- Cut each husk from the base of the corn. Carefully peel off. Trim off the top edge. Fold by tucking one side into the other. Tear long pieces of extra husks to tie around "cups". Stick your finger in to open the "cup" for filling. Blend half the corn, 1 egg, and 1/2 cup milk until very smooth. Pour into a bowl. Blend the remaining corn, egg, and another 1/2 cup of milk. Mix with batter in the bowl. Stir in more milk to make a batter that is pourable, similar to pancake batter. Stir in salt and sugar. Mix in butter and cheese. Heat the Humita cooker.**lay the corn cobs in the bottom of a large lidded pot to form a shelf. Just cover the cobs with water and set to boil. Place the filled husks directly on top of the cobs. This works well and smells great.
- Transfer the batter into a pitcher. Pour batter into folded husks. Place each humita upright in a flat-bottomed container ignoring any liquid that seeps out. Repeat using all the batter. Place humitas upright into the cooker.* Cover and steam for 30 to 45 minutes. Periodically Check the water level so you don't burn the pan. The humitas are done when they are solidified. These taste best served hot.*a vegetable steamer also works well as a humita cooker
Anasazi Beans & HamMarianne Jensen – Christ the Rock, Farmington, N.M.
- 2 cups dry Anasazi Beans rinsed and sorted
- 1 large onion
- 2 cloves garlic crushed
- 3/4 - 1 lb bone in ham steak cubed
- 4 ounces can diced green chiles
- salt and pepper to taste
- Rinse dried beans and sort for stems and stones. In a large stock pot, cover beans with 3 quarts water and bring to a boil. Cook covered at a gentle boil for 1 to 1 1/2 hours or until beans begin to soften (this will happen more quickly at lower altitudes).
- Add remaining ingredients and continue cooking for 3-4 hours or until all liquid is absorbed. Heat may be reduced from boiling once onions have softened and become transparent.
- To avoid scorching at higher altitudes, beans may be finished in a 350 degree oven, but should be stirred every 20-30 minutes. Remove ham bone before serving.
- Serve warm with tortillas or cornbread.
Venezuelan TequeñosRachel Hartman – Missionary Wife
- 2 cups flour
- 1 tsp kosher salt
- 1/4 tsp baking powder
- 6 tbsp unsalted butter
- 1 large egg
- 6 tbsp cold water plus more if needed
- 12 oz queso blanco or "cheese for frying"
- vegetable oil for frying
- Cut butter in 1/4 inch slices.
- Place butter slices, 2 cups flour, and baking powder in a food processor.
- Pulse until butter is mixed in and the flour is crumbly.
- Place mixture in a large bowl.
- Add egg and water. Mix with a spatula to form a ball. Add water, tablespoon by tablespoon, if needed.
- Wrap ball in plastic wrap and place in fridge for 30 minutes.
- Take out and roll out the dough to 1/8 inch thickness, forming a 12 x 12 inch square. Slice into 3/4 inch strips.
- Slice cheese into strips that measure 1/2 inch x 1/2 inch x 2 1/2 inches.
- Take a strip and wrap it in a spiral around the cheese, covering all the cheese. Pinch dough to seal in cheese.
- Heat oil in a large, deep cast iron pan or fryer. When hot (400 degrees), add the dough-wrapped cheese sticks in small batches and fry for three to five minutes, or until golden. Flip halfway through if needed.
- Place on paper towel and continue with next batches.
- Serve and enjoy!
Mexican PosoleKay Ulibarri – Christ the Rock, Farmington, N.M.
- 1 package dried or frozen posole (hominy)
- water to cover
- 2 medium onions
- 4 whole garlic cloves crushed
- 2 lbs lean pork cubes
- red chile powdered or frozen to taste
- Cover posole with water; bring to boil.
- Pour water off; continue process until water is clear.
- Cook posole in water until corn pops, about 2 hours for dried and 30-45 minutes for frozen.
- Add remaining ingredients; simmer 2 hours or until meat is tender. Add water to prevent scorching.
Green Chile StewKay Ulibarri – Christ the Rock, Farmington, N.M.
- 1 1/2 lbs lean pork, round steak, or mixture of both cut into 1/2 inch cubes
- oil frying
- 1 medium onion chopped
- 4 cups water
- 4 medium potatoes cubed
- 1 lb green chiles chopped
- 2 medium tomatoes cubed
- 3 large garlic cloves minced
- 2 tsp salt
- 1/2 tsp pepper
- In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well browned.
- Add chopped onion; brown 5 more minutes.
- Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done.
- Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently.
Green Chile SalsaKay Ulibarri – Christ the Rock, Farmington, N.M.
- 4 tomatoes chopped fine
- 2 bunches green onions chopped fine
- 3/4 cup green chiles chopped
- 1 sprig fresh cilantro
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp vegetable oil
- Combine all ingredients and refrigerate several hours for flavors to blend well.
Taste of Missions
This annual hybrid event, hosted by WELS Missions, will provide all WELS members an opportunity to connect with brothers and sisters in Christ from around the globe and be a part of the important gospel outreach occurring through our synod.