Potato Pinchos Recipes

POTATO PINCHOS

Steps:

• Spanish tapas bars typically serve pinchos, bite-size snacks held together with toothpicks (pincho means "spike" in Spanish). Try these potatoes: Mix mayonnaise with capers, fennel seeds, salt and pepper. Spread on rounds of boiled potato and add your choice of toppings, such as chorizo, manchego and olives. Skewer with toothpicks.

SIMPLE PUERTO RICAN PINCHOS

Steps:

• In a large bowl, whisk together the marinade ingredients.
• Add the pork and toss to coat. Cover and refrigerate, at least 6 hours or overnight.
• Shake off excess marinade and thread the meat onto skewers, leaving a 2-inch space at the end of each skewer.
• Heat the grill to about 450º. Quickly grill the bread slices about 1 minute each side and set aside.
• Cook the skewers, rotating every 3 minutes until just done, about 10-12 minutes.
• Carefully baste the meat with barbecue sauce, and cook for 1 minute, then flip and baste with more sauce. Finish cooking for an additional minute (alternately, cook until pork registers 145º degrees on an instant read thermometer).
• Baste with more barbecue sauce, and garnish with cilantro before serving with a slice of toasted bread. (Elie likes to thread hers right onto the end of the skewer.)

FINGERLING POTATO CHIPS

Steps:

• Preheat oil to 350 degrees F.
• Thinly slice the potatoes and place in a bowl.
• In a large bowl, combine the paprika, salt, pepper, cilantro, and garlic, and set aside.
• Add the potatoes to the hot oil. Fry in batches until golden brown and crispy, about 2 to 4 minutes.
• Remove the chips from the oil, drain on paper towels and toss in the bowl with the seasoning.

PINCHOS

Steps:

• Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
• When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
• Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.

PINCHOS

Steps:

• Combine 1/2 cup sofrito, 1/3 cup olive oil, 1 1/2 tablespoons each sazón and adobo seasoning, 1 1/2 teaspoons each onion powder and granulated garlic and 1/2 teaspoon pepper in a bowl.
• Toss with 2 1/2 pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.
• Thread the meat onto skewers, leaving space at the bottom of each. Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.

PINCHOS PATATAS (POTATO SKEWERS)

Steps:

• Prepare a caper mayonnaise by combining mayonnaise, capers and fennel seeds; season with salt and pepper and set aside.
• Cook potatoes in salt water until just tender, about 10 minutes (do not overcook or they will fall apart); cut in half and let cool.
• Cut the chorizo into 12 pieces or you can use thicker slices and use 2 chorizos; pan fry until cooked through.
• To assemple skewers, spread cut side of potato with a little caper mayonnaise, thread onto skewer; follow with chorizo slice, cheese, and an olive.