Plato Tipico Boricua Recipe

Rinse and Cook

Rinse 2 cups long-grain white rice under cold water until water runs nearly clear. In a medium pot combine rinsed rice, 4 cups water, 1 tsp kosher salt and 1 tbs vegetable oil. Bring to a boil over high heat uncovered. Once boiling, reduce heat to low, cover tightly and simmer 18 minutes without lifting the lid. After 18 minutes, remove from heat and let rest covered 5–10 minutes. Fluff with a fork before serving.

If Using Dried Beans - Soak and Parboil (optional but recommended)

Rinse 2 cups dried red beans. Soak in cold water to cover by 2 inches for 6–8 hours or overnight. Drain and rinse. Place beans in a large pot with 6 cups fresh water, bring to a boil, then reduce heat and simmer 45–60 minutes until tender but not falling apart. Reserve cooking liquid. If using canned beans, drain and reserve 2 cups liquid and rinse beans lightly.

Prepare Sofrito Base

In a heavy saucepan or Dutch oven, heat 2 tbs olive oil over medium heat. Add 1 diced onion and 1/2 diced green bell pepper; sauté 4–5 minutes until softened. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant. Stir in 3 tbs sofrito and cook 1 minute.

Simmer Beans

Add the cooked (or canned) beans to the pot along with 8 oz tomato sauce, 1 tsp adobo, 1 packet sazon, 1 bay leaf, 1/2 tsp ground cumin and 1/2 tsp black pepper. Pour in enough of the reserved bean cooking liquid (or water) to reach a saucy consistency, about 1 to 1.5 cups. Bring to a gentle simmer and cook uncovered 15–20 minutes to let flavors meld and sauce thicken. Taste and add salt to taste and 2 tbs chopped cilantro if using. Keep warm until serving.

Marinate Pork

In a bowl combine 1 lb pork cubes with 1/2 cup orange juice, 4 crushed garlic cloves, 1 tsp adobo, 1/2 tsp black pepper and 1/2 tsp dried oregano. Toss to coat, cover and marinate in refrigerator at least 30 minutes (or up to 4 hours).

Brown and Fry

Heat 1 tbs olive oil in a heavy skillet over medium-high heat. Drain pork, reserving marinade. Brown pork in batches, turning so all sides get color, 4–5 minutes per batch. Remove browned pork to a plate. Add reserved marinade to the pan and scrape up browned bits; reduce slightly (1–2 minutes). Return all pork to the pan and add enough water to barely come up the sides of the pork (about 1/4–1/2 cup). Simmer, uncovered, 12–15 minutes until liquid mostly evaporates and pork becomes tender and exterior starts to crisp and caramelize. Add additional salt to taste. If a crisper finish is desired, carefully heat 1 cup vegetable oil in a separate skillet or deep pan to 350°F (180°C) and flash-fry pork pieces 1–2 minutes until golden — drain on paper towels.

Marinate Chicken

Toss 1 lb chicken pieces with 3 crushed garlic cloves, 1 tsp adobo, 1/2 tsp black pepper and 2 tbs lime juice. Marinate 20–30 minutes in the refrigerator.

Coat and Fry

Combine 1/2 cup all-purpose flour with 2 tbs cornstarch and a pinch of salt in a shallow bowl. Dredge marinated chicken pieces in the flour mixture, shaking off excess. Heat 1 cup vegetable oil in a skillet over medium-high heat until shimmering (about 350°F/180°C). Fry chicken in batches 3–5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Transfer to paper towels to drain and season lightly with salt while hot.

Peel and Slice

Cut both ends off each plantain and make a shallow longitudinal slit through the peel. Pry peel away and remove. Slice plantains into 1–1.25 inch thick rounds.

First Fry

Heat 1 cup vegetable oil in a heavy skillet over medium heat to about 325°F (160°C). Fry plantain slices in batches 2–3 minutes per side until just softened and pale golden. Remove to paper towels and let cool slightly.

Smash and Second Fry

Using the bottom of a flat glass or a tostonera, press each fried slice to about 1/4 inch thick. Increase oil temperature to 375°F (190°C). Fry smashed plantains 1–2 minutes per side until crisp and golden. Drain on paper towels and season with 1 tsp kosher salt immediately.

On each plate place a mound of white rice alongside a generous scoop of red beans. Add either a portion of carne frita or chicharron de pollo (choose one option per serving). Arrange 2–3 tostones on the side. Garnish with lime wedges and optional chopped cilantro. Serve hot.