Arroz Con Gandules, Lechon, Yucca, Pastel de Pollo
“It’s the traditional Puerto Rican Holiday food. If you are Puerto Rican, you know!”
Mariette Gervitz
Business Development
LA
What pairs best with this recipe?
A big party, lots of dancing, pleneros and Coquito.
What were some of your 2024 obsessions?
The Olympics, “Dancing with the Stars”, “Wicked”
Coquito
Ingredients:
1 can of Goya Coconut milk
½ cup white rum
1 tsp. Vanilla extract
½ tsp. ground cinnamon, plus more for garnish, if desired
Cinnamon sticks (optional)
Directions:
In bowl of blender, add evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract and ground cinnamon. Blend on high until mixture is well combined, 1-2 minutes.
Pour coconut mixture into glass bottles; cover. Transfer to refrigerator. Chill until cold.
To serve, stir or shake bottle well to combine. Pour coquito into small serving glasses. Garnish with ground cinnamon and cinnamon sticks, if desired.
Pernil
Ingredients:
Prep time: overnight marinade
Cook time: 3-6 hours, depending on weight of pork
6-8 pound Boston butt (aka pork shoulder), bone-in and with fat cap left on
2 heads garlic, cloves peeled and left whole
1 tbsp dried oregano
1 tbsp ground black pepper
2 tbsp extra virgin olive oil
2 tbsp adobo spice blend (homemade or store bought)
1 tsp sazón spice blend (homemade or store bought)
Directions:
In a small food processor or blender, combine the garlic, dried oregano, black pepper, extra virgin olive oil, adobo, and sazón. Set the mojo aside for the pork.
Cut the fat cap almost off the pork by leaving it hanging. If you have fat left on the skin after cutting the skin off, that’s totally fine and typically ideal. This will help keep the meat juicy when roasting.
Using a paring knife, cut slits all over the meat without cutting into the skin. Take the mojo and spoon it into the slits and then rub all over the pork.
Once the mojo is added to the pork, make sure everything is fully covered with the garlic mixture and place the fat cap back over the pork like normal. Refrigerate the pork uncovered in the roasting dish you’re planning on cooking it in overnight so the top of the pork itself can dry out in the fridge.
When ready to roast the next day, preheat your oven to 350ºF and take the pork out of the fridge. Let it sit for about 30-45 minutes to get some of the chill off and then roast. Remove any excess marinade off of the fat cap so it doesn’t burn while roasting.
Depending on the weight of the pork, roast it uncovered for 30-45 minutes per pound.
After the 3-hour mark, check the pork’s internal temperature. Once it’s at 180°F, the pork is ready. The skin should be a beautiful, golden color at this point but you’re going to want to crisp it up. Crank the heat up on the oven to 450°F and crisp the skin for the pork for 15-20 minutes.
Let the meat rest for about 20-30 minutes before carving or pulling.
Arroz con gandules
Ingredients:
Neutral oil: Avocado, vegetable, or canola oil work well, but you can also use olive oil for a rich flavor.
Sofrito: Homemade for the best results.
Gandules (pigeon peas): These tender peas are key to the dish. You can use green pigeon peas or try dry pigeon peas with adjusted cooking time.
Adobo All Purpose seasoning: Adds savory depth.
Sazón seasoning: For that signature yellow rice color, thanks to annatto seeds.
Tomato paste: Adds a slight tang and depth.
Long -Grain White Rice: This is important for getting fluffy, non-mushy rice.
Pitted olives: Add a briny, rich flavor. Adjust to your personal preference.
Water: The right amount of water ensures tender rice without overcooking.
Optional Accompaniments: Sweet plantains, slice of avocado, or fried egg.
Directions:
In a large pot heat the neutral oil over high heat. Once the oil is shimmering, add the sofrito and cook until fragrant, about 4-5 minutes, stirring constantly to avoid sticking to the bottom of the pot.
Add the can of gandules to the pot and stir well to coat them in the sofrito.
Add the sazón seasoning, adobo seasoning, and black pepper. Mix thoroughly to combine, then add the tomato paste. Let the mixture cook over medium heat for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Pour the long grain white rice into the pot, ensuring every grain is well-coated with the flavor base. Cook the rice for 3-4 minutes, stirring frequently. Then, add 4 cups of water and stir in the pitted olives. Bring the mixture to a boil over high heat, and allow some of the liquid to evaporate, about 10-15 minutes. You’ll know it’s ready to cover when you can see the rice, beans, and olives peeking through the little liquid that remains at the top of the rice.
Cover the pot with a tight-fitting lid, reduce the heat to medium-low, and let the rice cook undisturbed for 45 minutes. If your pot lid isn’t tight enough, wrap the pot with a piece of banana leaf or plastic wrap under the lid to lock in moisture.
After 45 minutes, remove the lid and fluff the rice with a fork, distributing the gandules and olives evenly throughout. The top of the rice should be slightly crusted, adding a delicious texture to the dish.
Pasteles De Masa (Puerto Rican Pasteles)
Ingredients:
Parchment Paper
Banana Leaves
Butcher’s Twine
Meat of choice
Directions:
Cut your banana leaves into about 8-9 inches in length. Remove the hard rib located on one side of the leaf.
Cut your parchment paper into 12 inch squares.
Smear about 1 tablespoon of liquid from the stewed meat onto the banana leaf.
Spread 1/2 cup of masa into the middle of the banana leaf.
Place 1/4 cup of filling into the center of the masa. Drain any excess liquid.
Fold the top of the parchment over towards you, so that the ends meet. Using your hand, tuck the filling into the center.Make a one inch fold at the bottom of the parchment, then make another. Rotate to bring the folded seam to the center. Tuck the filling in at one end. Fold the end under. Tuck again on the other side. Fold the other side under.
Stack two pasteles together, with the tucked ends facing inwards.
Use butchers twine to tie the pasteles de masa together.
Bring a pot of salted water to a boil, then boil for 45 minutes to an hour.
Drain them, cut the string, and unwrap from the banana leaf to enjoy
