On behalf of our Latin DMCs, we want to wish you a Happy Thanksgiving and Holiday Season!
Thank you to our followers and partners, because in spite of the challenges we remain #StrongerTogether!
We are sharing some of our favorite recipes for Thanksgiving with a Latin "Twist" to spice up your dinner this week!
While Thanksgiving is not a Latin American Tradition, a lot of Latinos across the US celebrate with thanks during this special season. We are also collecting some of the most popular holiday dishes featuring the gastronomy from Colombia, the Dominican Republic, Mexico & Argentina.
Check it out!
Patricia Sahin & Maura Zhang
Thanksgiving Dinner with a Latin Twist
Dominican Cream of Pumpkin Soup
from Simple by Clara (DominicanCooking.com)
"I grew up eating this soup in the Dominican Republic,
and this could easily be one of my favorite soups
growing up. The taste compared to other pumpkin
soups is more savory yet very delicate flavors, and not
as sweet as the American version." Patricia Sahin
2 tablespoon butter
1 large white onion , diced
1 lb auyama (West Indian pumpkin) peeled and diced
1½ teaspoon Salt (or to taste - divided)
4 cups vegetable stock or chicken stock
1 tablespoon minced parsley
1 cup evaporated milk
¼ cup sour cream (optional)
1 teaspoon freshly-grated nutmeg
Sautéing vegetables: Heat the butter over low heat in a pot. Add onion, auyama, and a teaspoon of salt, and cook and stir until the onion becomes translucent.
Boiling: Pour in the vegetable stock, and add the parsley. Simmer covered until the auyama is cooked-through (about 7 mins). Remove from the heat and let it cool to room temperature.
Blending: Add the pumpkin mix, and milk (see Notes) into a blender. Puree all the ingredients to make a very smooth mixture.
Pour into the pot and reheat over medium heat, stir often or it will stick to the bottom. When it has reached a creamy consistency, season with salt to taste if needed. remove from the heat.
Serving: Once served, garnish with the sour cream, and sprinkle with nutmeg.
Creamed Yuca (Cassava) with Roasted Garlic
by Hector Rodriguez (TheSpruceEats.com)
Cassava is native to Brazil and the tropical areas of the Americas. It's widely grown all over Latin America and the Caribbean and is the third largest source of carbohydrates around the globe.
You can find it in the fresh produce area close to the potatoes and other root vegetables in certain cities, or in the frozen section for vegetables or Latin products. You can also find Yuca in Latino or Asian Markets. When picking your Yuca, make sure that you can see the inside part and is white and with no veins or mold in the outside. If you can't see the inside of the Yuca, feel free to break a piece...that is your only guarantee!
Our native ancestors will use Yuca to make casaba bread, and today the list of creations we can do is endless. We can make chips, empanadas, pan de bono and an endless list of delicious creation. For thanksgiving, we can use Yucca to replaced mashed potatoes for a twist in flavor and consistency that would keep your guest wondering.
1 head garlic
1 to 2 teaspoons olive oil
2 1/4 pounds yuca/cassava (peeled and cubed)
1 cup half-and-half (warmed)
4 tablespoons (1/2 stick) butter
Pinch of grated nutmeg
Salt and pepper to taste
Roasting the Garlic: Peel off as much of the garlic’s papery skin as you can and cut off about 1/2 inch from the top of the garlic exposing the cloves. Wrap in aluminum paper adding oil on the exposed garlic and bake for one hour at 450 F. Remove from the oven when cool and squeeze the garlic out of the papery husks into a bowl.
While the garlic is roasting, peel and cube the yuca, (you can also buy frozen peeled Yucca on the supermarket).
Place the yuca in a saucepan and cover with salted water. Bring to a boil, and then reduce to medium heat. Cover and simmer until the yuca is thoroughly cooked, about 20 minutes. The yuca should be fork tender and slightly translucent. Remove the yuca from the heat and drain off the water.
Place cooked yuca in a bowl along with the half and half, butter, and roasted garlic. Mash together with a potato masher or whip using an electric beater. Season with nutmeg, salt, and pepper.
Sweet Potato Arepas
by Eliane Benlolo Eskenazi from Essence Nutrition Miami
Sweet Potatoes, a staple in American gastronomy and a must have during Thanksgiving dinner, is actually originated from from Central and South America.
Arepa, traditionally made with ground maize dough, originates from the northern region of South America in pre-Columbian times. Today, while Colombians and Venezuelans are disputing who makes the best Arepas, we suggest you give it a try during thanksgiving dinner, combining it with sweet potatoes.
1 ½ cups of Mashed Sweet Potato
1 ½ cups of Harina P.A.N (Pre-cooked Corn Meal- I used the Yellow version)
1 cup of Water or Milk (warm)
Pinch of Salt
1. Mashed Sweet Potato: Clean sweet potato and pinch with fork. Wrap in aluminum foil and place in the oven at 400 F for about 1 hour or until soft inside. It may also be done steamed or boiled. Once the sweet potato is cooked, peel the skin and mash it with a fork.
2. Place mashed sweet potato, Harina PAN and salt in a mixing bowl. Then add water slowly while kneading and mixing with your hands until the dough is formed. The dough should be soft.
3. Grab a handful of dough and with both hands make a ball. If using an arepa maker or ‘tostiarepa’ place the balls and close it. If using a griddle hold the ball with one hand and flatten it with your fingers to form round patty. Then grill the arepa in a heated pan with avocado oil (I used . Cook until browned and firm on the outside.
4. Top your arepas with your favorite toppings. I used black beans, queso de mano (I used El Latino brand), avocado, and halved cherry tomatoes.
For the Traditional Colombian Arepas filled with Cheese, see bellow:
Sweet Plantain Casserole
from Simple by Clara (DominicanCooking.com)
This is such an easy, yet delicious dish. A perfect combination of sweet, salty , cheese and savory. Sweet Plantains are the ripe version of the green plantains so popular in the Caribbean.
Once fully ripped the flesh becomes soft and the flavors sweet, less starchy and a lot easier to peel!
For the filling:
2 Tbsp olive oil
1 red onion [65g] minced
3 cloves of garlic, crushed or minced
1 lb [454g] minced beef
1 cup tomato sauce [115g]
1 seeded and minced bell pepper 76g] minced
1 1/2 tsp salt (or more, to taste)
1/2 tsp pepper (or more, to taste)
1 tsp chopped cilantro (or parsley)
6 plantains (very ripe)
1 tsp salt
1/4 cup butter plus extra to grease pan.
1 cup grated cheddar cheese (see notes)
Make filling: Find recipe and instructions for filling here.
Mash: Take the plantains out of the water right away, and mash them with a fork.
Add the butter and keep mashing until it is very smooth with no lumps.
Boil plantains: Peel the plantains and boil adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15 - 20 mins), remove from the heat.
Layer: Grease a 1-inch tall baking pan. Put half of the plantains mixture in the baking pan. Cover with half of the cheese.
Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the rest of the cheese.
Bake: Cook in preheated oven to 350 °F [175 °C] until the top is golden brown.
Serving: It will be easier to serve if you wait five minutes after removing from the oven.
Honey Glazed Pumpkin Humus
by Colombia en Colores DMC
This recipe was curated by our partners from Colombia en Colores, and it would be a creative take on humus, replacing chickpeas with your favorite Squash. While we suggest butternut squash, you can use any squash of your liking with a similar texture.
2 cups of butternut squash peeled and chopped
1 cup of honey
250 ml of olive oil
8 cloves of roasted garlic
4 tablespoons of lemon juice
2 Tbsp of tahini
1 Tbsp of sesame oil
1 Tsp of cumin
Parsley to garnish
Salt & pepper
Preheat the oven to 350 F. Meanwhile, place the squash in a tray in the oven, add olive oil, salt and pepper to taste. Add honey to the squash ensuring all the squash is covered, bake for 25 minutes. Remove and reserve.
Add the squash, tahini, cumin and sesame oil in a food processor or blender until all ingredients are mixed. Add the olive oil little by little until creamy.
Serve with fresh parsley and add paprika to taste.
Holiday Turkey with Prune Sauce
by Colombia en Colores
In Latin America, lets just say we like our pork for the holidays, but if we are making Turkey, it better be moist and tasty! This recipe not only will help you accomplish that, but it comes with a Prune Sauce that would put a good fight with any gravy.
For the brine:
• 1 water gallon
• 2 cups of brown sugar
• 1 cup of sea salt
• 3 large onions coarsely chopped
• 6 dientes de ajos
• 2 Tbsps. of black peppercorns
• Rosemary & Thyme to taste
For the Turkey:
• 300 grs of salted butter
• 1 heads of garlic
• 2 large Onions (halved)
Suggestion: You can salt and pepper to taste to the butter, lemon Zest and crushed garlic.
Clean your Turkey with cold water, rubbing with salt. Remove the neck, kidneys and gizzards that come inside and discard.
Pour water and other ingredients in a large pot or container until dissolving the salt and the sugar with warm water. Once the water is cold you can add the whole Turkey, cover and brine for 24 hours in the refrigerator.
Remove Turkey from brine and dry. Preheat the oven to 325 F. Meanwhile spread the butter underneath the skin of the Turkey in the breast and legs. Add the garlic heads, the oranges and the lemons inside the Turkey cavity.
Placed the Turkey inside a roasting or baking tray, over a bed of vegetables and bake according to the weight, (15 minutes per pound). In the last hour, cover the Turkey with Foil Paper. Let the Turkey rest for 30 minutes before carving.
For the Prune Sauce
• 250 grs of prunes without the pits
• ½ white onion chopped in cubes
• 2 cloves of roasted garlic
• 1 Tbsp of sugar
• 2 cups of chicken broth
• 1 cup of orange juice
In a Sautee pan fry the onions, garlic in olive oil for three minutes. Add the chicken broth, sugar and Orange juice and cook for 5 minutes. Blend until smooth and return to the pan. Reduce until achieving the desired consistency.
The last three plantains on this picture are fully ripped. The more ripped the look in the outside, the more sweet and soft they will be. It normally takes about a week for a plantain to go from green to fully ripped, but you can also fin them already ripped in the grocery store.
To learn more about plantains Click Here
Chipotle Cranberry Sauce
Adapted from Bon Apetite
"Just because, everything taste better with chipotle" Patricia Sahin
Chipotle peppers are among my favorites when it comes to Mexican Cuisine. Plus, they come in a can that is easy to find and you go through any of the troubles of dealing with dry peppers. This recipe balance the tart taste of cranberries with sweetness of sugar, the sour taste of lemon juice and the spicy notes of chipotle.
2 chipotle chiles in Adobo
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
3 tablespoons fresh lemon juice
1 small garlic clove, chopped
1/4 teaspoon (generous) ground cinnamon
1/4 teaspoon (generous) ground cumin
Place chiles in medium saucepan filled with water; bring to boil. Reduce heat to medium and simmer until chiles are tender, adding more water if needed to keep chiles submerged, 1 to 1 1/2 hours, depending on dryness of chiles. Drain.
Combine softened chipotles, cranberries, sugar, and lemon juice in heavy medium saucepan and stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Stir in garlic, cinnamon, and cumin. Simmer until sauce thickens slightly and flavors meld, stirring often, about 5 minutes. Cool.
Remove chipotles. Stem and seed. Mince chiles and return to cranberry sauce; stir to distribute. Cover and chill. DO AHEAD Can be made 1 week ahead. Keep chilled.
from Gaucha Chica (GauchaChica.com)
suggested by Vivaterra Argentina
Flan is such a popular dessert around the world. We in Latin America inherited this tradition from the Spanish, and our friends in argentina have taken it to a whole new level with their technique and the addition of dulce de leche.
Dulce de Leche can be found at any major grocery store, but you can also make your own following the following recipe Click Here
1 1/2 cups sugar, divided
(1 cup for the caramel; 1/2 cup for the flan filling)
6 large room-temperature eggs
1 (14-ounce) can sweetened condensed milk
2 (13-ounce) cans evaporated milk
1 tsp vanilla
Dulce de leche or whipped cream (as needed)
Heat oven to 325 F.
For the caramel: Slowly pour 1 cup of the sugar in a warm pan over medium heat. As the sugar starts to melt, constantly stir - preferably with a wooden or silicone spoon - while it heats until it browns and turns into caramel—that is, becomes a dark-brown liquid. Immediately pour the caramel into a bundt pan (about 22 cm in diameter) or in each of 6 individual custard dishes/ramekins, and carefully tilt and rotate the pan (or dishes) so the caramel swirls around inside as it cools. Make sure the whole bottom surface is covered along with about a third of the sides; you may need to use the spoon to spread the caramel. Set aside to let cool.
Tip: Be extremely careful; the hot caramel will make the bundt pan and dishes very hot. Handle with caution. Work quickly, as the caramel will cool and harden almost as soon as it hits the dish. Reheat caramel in the pan if it thickens too much to work with.
For the flan filling: In an electric mixer or with a whisk, blend the eggs together. Add all three cans of milk (1 condensed and 2 evaporated) and mix. Slowly mix in the remaining 1/2 cup of sugar, then the vanilla. Blend until smooth after each ingredient is added.
Pour the custard mixture into the caramel-lined pan or dishes, distributing it equally. Careful not to overfill the pan or dishes (fill about 2/3 full).
Place the individual dishes in a large glass, ceramic, or metal baking pan. Pour hot water into the baking pan around the custard pan or dishes to a depth of about 2 inches.
Bake the flan for 45 minutes in the water bath. Check with a knife inserted just off-center into one of the servings; if the knife comes out clean, the flan is ready.
Remove the large baking dish from the oven and carefully take the pan or individual dishes out of the hot water. Let cool to room temperature, then place in the refrigerator for an hour or so. (Leave flan in the dishes they baked in until time to serve.)
To serve, carefully loosen the edges with a knife, place a plate over pan or individual dishes and invert onto plate - preferably with edges to catch the caramel, shaking gently to loosen from mold allowing the flan to drop out and the caramel sauce to flow over the custard.
Serve with dulce de leche or whipped cream on the side, or alone. Enjoy!