The All Time favorite recipes traditional Hispanic

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Hispanic foods, culinary traditions of Puerto Rico, Mexico, Cuba, Africa and Central and South America. These countries have Spanish culture or origin. Hispanic food differs from each city, the family and the region.

Hispanic groups in the rule, food to eat with rice. Other Hispanics that its products are mixed with beans, potatoes, quinoa and wheat, or cassava. These foods are not comparable to your basic nachos, tacos, enchiladas and tamales. They have a traditional menuObjects of dishes, desserts and snacks, drinks.

Here are the different kinds of traditional Hispanic recipes:
Before Picadillo Tacos
Ingredients
1 large onion
or 1 teaspoon vegetable oil
or 2 cloves minced garlic
O 2 pounds lean pork
O ¾ cup raisins Sun-Maid Natural
Or, tomato sauce or 1 15 oz
or ½ cup of sliced red pepper stuffed green olives, sliced
No salt and pepper
or 1 tablespoon ground coffeeCinnamon
12 taco shells or purchased or Tostada
or 3 cups of lettuce
or Monterey Jack cheese 1 ½ cup
or 1 ½ cups coarsely grated radishes
Or lime wedges

Directions:

Oil in a large frying pan over medium heat.

Add the onion, garlic and fry for 3 minutes.

Cook until tender.

Add a little 'pig.

Increase the heat and stir, breaking up large pieces (up to cook the pork is no longer pinkColor).

Add the tomato sauce, raisins, cinnamon, olive oil, salt and pepper to taste.

Boil, stirring occasionally for about 10 minutes or until sauce has thickened.

Divide between warm picadillos shell.

Serve covered with radishes, cheese, lettuce and a hint of lime.

Sweet Raisin Tamales second
Ingredients
or 35 pieces of cork bowls
or 1 ½ c butter
O 3 pounds mashed corn (prepared for tamales)
or 1 cup granulated sugar
or 2 teaspoonsYeast
or 1 ½ cup Sun-Maid Natural

Directions:

Soak wheat in warm water for about 30 minutes or until husks are soft.

Mix prepared Masa, yeast, sugar and butter with a large deep bowl.

Stir until smooth with a heavy spoon or electric mixer.

Spoon about two tablespoons of raisins Masa mixture in a mound about 1 x 3 cm, particularly in length and half the corn straw.

Rollon one side to fill a few shells.

Fold the narrowest part of the shell to bind with a strip of corn husk, so that the open top and turn the two ends and tie.

Steam the tamales for about 45 minutes.

The straw of corn, should take away from MASA, when it is finished.

Serve hot.

Third Grape Sauce
Ingredients
OR 1 medium tomato
or 1 medium red onion
½ bunch of coriander
03:01 Cup or sweet pickles
O cup ketchup 03:01
or 2Garlic
Or Remove the stems and seeds 2 jalapeno
Orange juice of 1 lime
O ¾ cup raisins Sun-Maid Natural
salt

Directions:

Mix all ingredients except the grapes is in the food processor for about 10 minutes or until coarsely chopped.

Transfer the mixture to a large bowl.

Stir in raisins.

Salt to taste.

This position for about 15 minutes to blend flavors.

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