Traditional Recaito Recipes

RECAITO RECIPE CARD: CILANTRO BASE

Steps:

• Wash cilantro thoroughly.
• Cut the lower stems of the cilantro and discard.
• With a pair of kitchen shears cut the cilantro bunch into 3 parts and place in a food processor. Add the remaining ingredients, and push the on button.
• Let it run for about 3 minutes, stopping every 30 seconds to stir the ingredients around.
• The final texture should appear chunky.
• When finished, recaito should be stored in the freezer. The best way to store is in a covered ice cube tray. If you don't have one, use a regular ice cube tray.
• When the cubes are frozen, remove and place in a covered container.
• Recaito will keep in your freezer for about 3 months.
• You should be able to get close to 12 cubes of recaito from this recipe. Note the nutrition information is based on a 2 Tbsp cube.

CLASSIC EMPANADAS

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
• Meanwhile, melt butter in a large skillet and cook onion and spring onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
• Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
• Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
• Bake in the preheated oven until golden, 15 to 20 minutes.

RECAITO

Steps:

• Place the onion and garlic in the work bowl of a food processor fitted with the metal blade.
• With the motor running, add the remaining ingredients, one at a time and process, until the mixture is smooth.
• Set aside the amount you need for the recipe you're preparing.
• Pack the remaining recaito in ½-cup portions in sealable plastic bags and store in freezer.
• *** Cooks notes:
• *** Ajices Dulces, also known as cachucha or ajicitos are tiny sweet peppers with a hint of heat. They range in color from light to medium green and yellow to red and orange. They add freshness and an herby note to anything you cook. Do not mistake them for Scotch bonnet or Habanero chilies (which they look like)--those two pack a wallop when it comes to heat.
• *** Culantro is not cilantro. It has long leaves with tapered tips and serrated edges. When it comes to flavor, culantro is like cilantro times ten.

PUERTO RICAN SOFRITO (RECAITO)

Steps:

• Gather the ingredients.
• Chop and blend all the ingredients in a food processor or blender .
• Use in your favorite soup, stew, bean, or rice dish, and enjoy.