How to Make a Common Puerto Rican Thanksgiving Day Supper

Even while Thanksgiving was not normally a conventional holiday break on the island, many Puerto Rican households contacting the States home began celebrating it by including a touch of Sabor Latino. A conventional Puerto Rican Thanksgiving menu will most likely consist of Pavochon, Mofongo stuffing, Arroz con Gandules (rice with pigeon peas), Tostones, and Tembleque or dulce de leche. I provide a green bean casserole with my food and for an appetizer I fry up some Platanos compared to the Tostones. I season mine with garlic, black pepper and salt and provide them with Mojo Criollo.

I am normally cooking more than enough foods to feed at minimum five Marines so I get a 12-fifteen lb turkey and call it a day. My mother normally taught me to start off prepping my turkey the day just before Thanksgiving so my seasonings have time to soak into that hen.

Two Times or A person Day In advance of:
To thaw your hen gradual you can stick it in the fridge two times just before or for speedy thawing submerge it in it can be wrapping (DO NOT consider wrapping off) in your tub or a deep sink in chilly water. Make sure the complete hen is submerged. The greater the hen the extended it will consider to thaw. A major turkey like the types I cook dinner normally consider two times to thaw out in the fridge.

The Day In advance of:
Period your hen with Adobo, within and out. Be generous. Your guests will recognize it. No 1 wants a bland turkey. Get your black pepper, garlic salt, oregano and paprika and rub them all over the hen. Poke holes in your hen with a fork so that the seasonings will soak into its skin. Set the hen back again in the fridge.

THANKSGIVING Morning:
I normally start off cooking my hen all-around four a.m., which only leaves me home to do other factors like pull out my tree and decorations and set up other dishes. Begin by making ready your mofongo stuffing.

Mofongo Stuffing.
You will need to have:
6 large green plantanos,
one/three C of rooster broth
four tsp. chopped garlic
one lb bacon chopped into modest parts and cooked. Toss absent extra fat.
three sweet chili peppers, chopped
one/four cup olive oil

Combine bacon, garlic, peppers, and olive oil. Mash the platanos and olive oil mixture in your pilon. Repeat until finally all substances are absent. Combine mofongo and broth and if mofongo is just not moist more than enough, incorporate a lot more broth. Things the hen with the mofongo and cook dinner. and adhere to instructions that came with your hen.

NOW FOR THE Bird:

Warmth your oven to 375º.

Rinse your turkey perfectly. Rinse the within the moment you eliminate the bag from the turkey’s cavity. Be sure to pull out the bag from your turkey In advance of you start off cooking it!!! Muy Importante!

Place the hen in a deep and strong aluminum or tin foiled roaster. LINE it with aluminum foil initial.
Location chunks of butter on leading of and all all-around the turkey. Location an complete stick of butter within of the turkey’s cavity. Be generous. You will have a juicy turkey in the conclude.

Now start off stuffing your turkey with the mofongo. If you are a beginner cook dinner, forget about the mofongo and just whip out the Stove Prime Stuffing and adhere to directions on the box. It is really ok. We’re all inexperienced persons at 1 time.

Deal with the turkey with aluminum foil and put it in the oven.

TURKEY Sizing & COOKING TIME:

four to 6 pound turkey = three to three ¾ several hours.

6 to 8 pound turkey = three ¾ to four ½ several hours.

8 to 12 pound turkey = four to 5 several hours.

12 pound and further than = 5½ to 6 several hours.

Constantly be sure to browse the aspect of the turkey wrapping for correct cooking time. Far better to be risk-free than undercooked. Yuck! About forty five minutes just before your hen is finished, eliminate the foil on leading and continue to cook dinner uncovered until finally the hen is crispy on leading.

12 Lb. turkey
Lots of Adobo
Paprika
two tsp. of Black pepper
four cloves of garlic (mash in a pilón)
two tsp. of oregano (Leaf)
four sticks of Butter

To start off making ready your Arroz con Gandules:

You will Want:
two packs of Sazón
three cans of Gandules
6 cups of water
four cups of rice
two cups chopped bacon, cooked
two cups of Sofrito
two Tablespoon of Goya Olive oil

Warmth olive oil in a large caldero or pot.
Drain and rinse the cans of Gandules
Sauté the sofrito and chopped ham for about a moment and a 50 percent
Increase rice, water, gandules and Sazón
At the time it commences to boil, permit it continue for about three minutes
Deal with the pot limited and reduce the warmth to medium-reduced. Allow it cook dinner for 35 to 40 minutes.

***DO NOT use a lid with those people vent holes and DO NOT carry the lid to test the rice!
When it can be finished stir the rice the moment or twice just before serving and provide Warm.

Making ready YOUR Environmentally friendly BEAN CASSEROLE:

two pound green beans, washed and trimmed
two cloves garlic, minimize in 50 percent
three tablespoon chopped onion
one one/two teaspoons salt
one tablespoons olive oil
½ packet of Sazón and ham seasoning
one tablespoon butter
one/8 teaspoon pepper
one/four cup boiling water

Slice green beans in halves. Warmth oil and butter in a skillet. Increase Sazón and ham seasoning then sauté both of those with onion and garlic until finally delicate. Get rid of garlic then incorporate green beans, salt, pepper, and boiling water. Deal with and cook dinner for twenty five minutes over medium warmth until finally tender. You can incorporate a tiny a lot more water, if wanted.

Building FRIED PLATANOS (Amarillo’s):
I like to wait until finally my platanos are yellow with a couple of black places. To me, they taste greater…sweeter. No Puerto Rican dish (to me) is total without having rice, gandules, habichuelas and platanos! To start off making ready the platanos. Use four platanos to make more than enough to provide many folks and get a bottle of mojo criolla for sauce.

Minimize off about 1 inch from just about every conclude of the platano working with a sharp knife.

Slice them down the center then horizontal to fry them like chips apart from make them a tiny little bit thicker.

Location the sliced parts in very incredibly hot water and permit soak a couple of minutes.
Consider your knife and spot it underneath the skin of the sliced piece and start off getting rid of the skin. Form of like you are peeling the skin off of a potato. At times I just use a potato peeler.

Drain them on a paper towel then sprinkle the slices with black pepper, a dash of salt or garlic then fry just about every slice in the mixture of olive & vegetable oil over medium warmth until finally tender and golden brown. Switch them 1 time only.

And for the coupe de gras: DESSERT
We have Tembleque! This is a conventional Puerto Rican dessert for the vacations.

You will Want:
four cups coconut milk and floor cinnamon
½ cup of cornstarch and ½ tsp. salt
two/three cup of sugar
A medium sauce pan, serving dish and sq. pan.

Dissolve cornstarch in a saucepan with one/four cup of the coconut milk. At the time it can be dissolved incorporate the relaxation of the coconut milk followed by the sugar, and salt. Prepare dinner at med-superior warmth and stir consistently!
As the mixture gets thick, reduce warmth until finally it boils. Instantly pour into your pan. Allow it awesome then protect and spot in fridge for at minimum two several hours. Cautiously individual the tembleque from the mold working with a knife. Switch it over unto a serving dish then sprinkle with the cinnamon. I provide this with café con leche or the adult men normally just want a further beer.
VOILA! You have just made your initial Puerto Rican Thanksgiving food! Appreciate!

Now if you dare…go a stage even more and incorporate Coquito to the menu. This is a Puerto Rican preferred typically preferred in the course of Xmas and New Yrs. No person would make Coquito like my Abuela!

You will Want:
40 ounces coconut milk
fourteen ounces evaporated (condensed) milk
1½ cup water
½ tsp. cinnamon
two cup Bacardi rum
Salt to taste
Combine all substances in a blender. Style and incorporate a lot more rum if you like it stronger. You need to have to incorporate the water because it will get thick the moment you refrigerate it. Pour into a bottle and refrigerate perfectly. Acquire pint dimension bottles to pour Coquito in for guests to consider home as a get together favor.