Jun 08 2026
Restaurants›La Casa Del Mofongo - Paterson, NJ›Combo 4 Recipe

Combo 4 Recipe

Inspired by La Casa Del Mofongo - Paterson, NJ
Time3h
Serves4

Bistec Encebollado y Orden de Pernil - Includes: Arroz Grande | Habichuela Mediana | Tostones | Ensalada Verde | Soda 2 Litros

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Ingredients

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Bistec Encebollado

Pernil

Arroz

Habichuela

Tostones

Ensalada Verde

Soda

Method

Bistec Encebollado

  1. 1

    Prepare the Marinade

    In a bowl, mix olive oil, soy sauce, oregano, salt, and pepper. Add the bistec and marinate for at least 30 minutes.

  2. 2

    Cook the Bistec

    In a skillet, heat oil over medium heat. Add the marinated bistec and cook for 5-7 minutes on each side until browned. Remove from skillet.

  3. 3

    Sauté the Onions

    In the same skillet, add sliced onions and cook until softened. Add minced garlic and cook for another minute.

  4. 4

    Combine

    Return the bistec to the skillet with onions and garlic. Cook together for another 2-3 minutes.

Pernil

  1. 5

    Prepare the Marinade

    Blend garlic, cumin, oregano, salt, pepper, olive oil, and orange juice to form a marinade.

  2. 6

    Marinate the Pernil

    Rub the marinade all over the pork shoulder and let it marinate overnight in the refrigerator.

  3. 7

    Cook the Pernil

    Preheat oven to 350°F (175°C). Place the marinated pork in a roasting pan and roast for about 3-4 hours until tender.

Arroz

  1. 8

    Cook the Rice

    In a pot, bring water to a boil. Add rice and salt. Reduce heat, cover, and simmer for 20 minutes or until rice is cooked.

Habichuela

  1. 9

    Prepare the Green Beans

    In a pot, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

  2. 10

    Cook the Beans

    Add green beans and salt. Sauté for about 8-10 minutes until tender.

Tostones

  1. 11

    Slice the Plantains

    Peel and slice the green plantains into 1-inch thick pieces.

  2. 12

    Fry the Plantains

    Heat oil in a pan over medium heat. Fry the plantain slices for 3-4 minutes on each side until golden.

  3. 13

    Smash and Fry Again

    Remove from oil, flatten each slice, and fry again for another 2-3 minutes until crispy.

  4. 14

    Season

    Sprinkle with salt before serving.

Ensalada Verde

  1. 15

    Prepare the Vegetables

    Chop the lettuce, tomatoes, and cucumber into bite-sized pieces.

  2. 16

    Make the Dressing

    In a bowl, whisk together olive oil, vinegar, salt, and pepper.

  3. 17

    Combine

    Toss the chopped vegetables with the dressing until well coated.

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