Tortillas de Patatas

Recipe courtesy of Lishie0729

• 1 cup olive oil
• four large potatoes (peel and cut into small pieces about 2mm thick)
• salt to taste
• one large onion, thinly sliced
• four large eggs

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet; add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".
Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking. 

Chipotle Crusted Pork Tenderloin

Recipe courtesy of Jerseyjessie

• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 3 tablespoons chipotle chile powder 
• 1 1/2 teaspoons salt 
• 4 tablespoons brown sugar 
• 2 (3/4 pound) pork tenderloins 

DIRECTIONS

Preheat grill for medium-high heat. 

In a large resealable plastic bag, combine the onion powder, garlic powder, chili powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. 

Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. 

Chicken Salpicón

Recipe Courtesy of Lishie0729

• 6 (4-ounce) skinned, boned chicken breast halves
• 2 cups chopped seeded tomato 
• 1/2 cup chopped onion 
• 1/4 cup chopped fresh cilantro 
• 6 jalapeño peppers, sliced 
• 1/3 cup white vinegar 
• 1 teaspoon salt 
• 1 teaspoon vegetable oil 
• 1/2 teaspoon black pepper 
• 3/4 cup diced peeled avocado 
• Iceberg lettuce leaves 

Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer 8 minutes or until done. Cool, and cut into thin strips. 

Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Add avocado just before serving; toss gently to coat. Serve chicken mixture over lettuce leaves. 

Chicken Picadillo

Recipe courtesy of Lishie0729

• 1 pound skinless, boneless chicken breast 
• 2 teaspoons olive oil 
• 1 cup chopped onion 
• 1 1/2 teaspoons ground cumin 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground cinnamon 
• 3 garlic cloves, minced 
• 1 cup bottled salsa 
• 1/3 cup golden raisins 
• 1/4 cup slivered almonds, toasted 
• 1/4 cup chopped fresh cilantro 
• Fresh cilantro sprigs (optional) 

Place chicken in a food processor; pulse until ground. 

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

Caldo de Res

Recipe courtesy of Lishie0729

• 1 (2-pound) beef shank 
• 12 cups water 
• 4 cups coarsely chopped green cabbage (about 10 1/2 ounces) 
• 3 cups (1/2-inch-thick) slices zucchini 
• 2 cups vertically sliced onion 
• 1 cup (1/2-inch-thick) slices celery 
• 5 medium carrots, halved lengthwise and cut into 1-inch pieces 
• 5 garlic cloves, crushed 
• 3 chicken-flavored bouillon cubes 
•  Lime wedges 
•  Chopped fresh cilantro 

Place beef shank into a large saucepan; cover with water to 2 inches above shank. Bring to a boil; cook 1 hour or until beef is tender. Cool slightly; remove beef, discarding bone. Cut beef into large pieces; set aside. 

While beef shank is cooking, combine 12 cups water and next 7 ingredients (water through bouillon cubes) in a large Dutch oven. Bring to a boil; reduce heat, and simmer 30 minutes or until vegetables are crisp-tender. Ladle soup into large bowls, and top with beef. Serve with lime and cilantro. 

Bacon and Black Bean Smash

Recipe Courtesy of Lishie0729

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 cans black beans, drained
Salt and pepper
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish
Sour cream, optional garnish

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

Adobo Mojado (Wet Adobo)

• 12 cloves garlic, peeled
• 1 ½ tablespoons fine sea or kosher salt 
• 1 tablespoon black peppercorns
• 2 tablespoons dried oregano
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar

Pound the garlic cloves and salt to a paste using a mortar and pestle. The salt keeps the garlic from flying all over the place as you pound them together. Add the peppercorns and oregano, pounding well after each to incorporate them into the paste. Stir in the olive oil and vinegar.  

Will keep 5 to 6 days in the refrigerator.  Can also use on fish fillets, turkey cutlets, pork chops, steaks, etc.