Potato Pinchos Recipes

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POTATO PINCHOS



Potato Pinchos image

Provided by Food Network Kitchen

Time 10m

Yield 4 servings

Number Of Ingredients 0

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.

RELLENOS DE PAPA- BEEF FILLED POTATO CROQUETTES



Rellenos de Papa- beef filled Potato Croquettes image

A delicious appetizer made with potatoes and ground beef which can be baked or fried

Provided by Fabby's Delights

Time 1h

Number Of Ingredients 15

Puerto Rican picadillo
1 pound ground beef
2 heaping tablespoons sofrito this can be found already made or look for recipe on index
1/2 cup (4 ounces) canned tomato sauce
2 tablespoons Spanish olives, chopped
1 teaspoon adobo
1/2 teaspoon garlic powder
Dash of dried oregano
Salt and pepper to taste
Rellenos de Papa
2 pounds potatoes
1 tablespoon cornstarch, plus extra for dusting
1 egg (optional)
Salt
Oil for frying

Steps:

  • Step 1 Peel potatoes and cut into uniformly sized chunks. Place in a pot and cover with water. Add salt to taste, about 2 tablespoons. Boil until cooked through and easily pierced with a fork, about 20 minutes. Step 2 Drain potatoes and return to pot. Mash with 1 tablespoon of cornstarch until smooth and gummy. If potatoes are still not doughy, beat in one egg. Step 3 Flour your hands with cornstarch and flatten about 1/2 cup of mashed potatoes into a disk in the palm of your hand. Add a heaping tablespoon of picadillo to the center of the disk and bring the edges of the potato up and around the picadillo. Seal the edges and roll into a smooth ball. Repeat until all the potato has been used up, making sure to coat hands in cornstarch each time. Step 4 Deep fry the balls in hot oil (about 350°F) about 5 minutes, turning as needed until they are golden brown all over. Or Brush the potatoes with egg wash and sprinkle bake at 375 F until browned (20-30 minutes).

SIMPLE PUERTO RICAN PINCHOS



Simple Puerto Rican Pinchos image

Gather the whole family to feast on these sizzling, perfectly seasoned pork pinchos straight out of the Caribbean.

Categories     dinner     weeknight meals

Time 30m

Yield 6

Number Of Ingredients 14

For the marinade (requires at least 6 hours refrigeration)
1/2 c. sofrito
1/3 c. olive oil
1 tbsp. sazón
1 tbsp. adobo
1 1/2 tsp. onion powder
1 1/2 tsp. granulated garlic
1 1/2 tsp. black pepper
2 1/2 lb. pork tenderloin, cut into 2-inch cubes
12 wooden skewers soaked in water
1 loaf white bread, sliced 1.5-inch thick
1/4 c. barbecue sauce, or spicy sauce of your choice
cilantro, for garnish
Serve alongside Coca-Cola® Zero Sugar

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.)

PINCHOS



Pinchos image

Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.

Provided by Food Network

Categories     main-dish

Time 12h20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup sofrito
1/3 cup olive oil
1 1/2 tablespoons sazon
1 1/2 tablespoons adobo seasoning
1 1/2 teaspoons onion powder
1 1/2 teaspoons granulated garlic
1/2 teaspoon ground black pepper
2 1/2 pounds pork tenderloin, cut into 2-inch cubes
1/4 cup barbecue sauce
1 loaf bread, sliced 1 1/2-inch thick

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.

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