Majarete de puerto rico: Majarete Puertorriqueño | El Mejor Nido – Conoce las especies de Puerto Rico

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January 28, 2023
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Majarete de puerto rico: Majarete Puertorriqueño | El Mejor Nido

Majarete – Pudin de maíz

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Uno de los postres más codiciados y deliciosos de la cocina caribeña es el pudin de maíz, conocido como Majarete. Esta receta casera tradicional proviene de la República Dominicana, donde los cocineros de la casa son famosos por transformar el maíz, la leche de coco, leche entera, canela, nuez moscada, el azúcar y la maicena; en una cazuela de oro espeso y suave como la seda. Deja enfriar el pudin de maíz, adórnalo con canela en polvo y prepárate para ganarte los corazones de todos, tanto de los grandes como de los más pequeños.

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Ingredientes

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Instrucciones

Vista de Cocina

Paso 1

En una sartén de tamaño mediano hervir a fuego medio la leche con los palitos de canela y la nuez moscada. Retirar la sartén del fuego al echar a hervir, cubrir y dejar reposar durante unos 10 minutos; sacar y desechar los palitos de canela.

Paso 2

Mientras tanto mezclar con una batidora eléctrica el maíz, la leche de coco, el azúcar y la maicena hasta que la mezcla quede suave, en 1 o 2 minutos. Con un colador de malla fina, tamizar la mezcla a base de maíz y ponerla en la sartén con la leche ya reposada, exprimiendo todo el líquido, y remover para combinar.

Paso 3

Poner a hervir la mezcla a base de maíz a fuego medio, removiendo a menudo y rascando el fondo de la sartén con una espátula para evitar que se queme. Dejar hervir a fuego lento, removiendo constantemente hasta que espese y burbujee, en 1 minuto. Dividir la mezcla a base de maíz en 6 tazas de postre pequeñas a partes iguales, o en un recipiente para servir de tamaño mediano-grande; dejar enfriar durante unos 10 minutos. Cubrir las tazas y ponerlas en el refrigerador hasta que se enfríen y adquieran firmeza, en unos 45 minutos como mínimo. Se puede decorar con canela en polvo.

Etiqueta de Receta

Aperitivos y Snacks
Desayunos y Brunch
Ensaladas
Platos Principales
Acompañantes
Postres y Bebidas

Asados a la Parrilla
Día de Juego
Noche de Película
CIA Recipes

Platos Principales
Acompañantes
Ensaladas
Postres y Bebidas
Aperitivos y Snacks
Recetas de verano

Caribe
México
Suramérica
Centroamérica
España

Under 60
Thanksgiving
Christmas

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Wilnelia Rodriguez

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Majarete – Pudin de Maíz

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Corn Pudding – Majarete

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One of the most cherished and delicious desserts in the Caribbean is corn pudding, known as majarete. This traditional, homemade recipe comes from the Dominican Republic where home cooks famously transform corn, coconut milk, whole milk, cinnamon, nutmeg, sugar and cornstarch into a thick, silky-smooth pot of gold. Chill the corn pudding until cold, garnish with ground cinnamon and get ready to win over the hearts of adults and children alike.

Ingredients

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Directions

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Step 1

In medium saucepan over medium heat, bring whole milk, cinnamon sticks and nutmeg to simmer. Remove pan from heat; cover and let steep 10 minutes; remove and discard cinnamon sticks.

Step 2

Meanwhile, in blender, blend together corn, coconut milk, sugar and cornstarch until smooth, 1-2 minutes. Using fine-hole mesh strainer, strain corn mixture into saucepan of steeped milk, pressing out all liquid; stir to combine.

Step 3

Bring corn mixture to simmer over medium heat, stirring frequently and scraping bottom of pot with flat spatula to prevent scorching. Simmer, stirring constantly, until thick and bubbly, 1 minute. Divide corn mixture evenly among 6 small dessert cups, or one medium-large serving bowl; cool about 10 minutes. Cover and transfer cups to refrigerator; chill until cold and set, at least 45 minutes. Garnish with ground cinnamon, if desired.

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Wilnelia Rodriguez

Los productos Goyas,son mi prioridad en mis compras. .me encantan!😉

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Corn Pudding – Majarete

Wilnelia Rodriguez

Los productos Goyas,son mi prioridad en mis compras..me encantan!😉

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Eating and having fun | Go Dominicana

The main dishes
The traditional breakfast consists of a dish that lovingly call Los Tres Golpes , which means “Three Hits”: Mangival – a typical dominical dish, which is prepared from dented in mashed green vegetable bananas with red onions stewed in vinegar sauce, fried cheese and fried salami. For fidelity, you can add more fried eggs.

The main meal of the day is at lunchtime. A typical dish is called bandera dominicana or “Dominican Flag” which is a large bowl of rice and beans with chicken or meat served with avocado salad, and tostones which are crispy fried flattened plane trees. Many dishes are made with rice, including moro con guandules , or rice with pigeon peas, and locrio , a paella-like rice dish with seasonings and chicken or meat.

Sancocho has a more symbolic meaning – it is often prepared on special occasions, including New Year’s Eve, and eaten with family and friends. It is a thick meat and root vegetable stew with chicken, pork, yucca, yam, sycamore and potatoes. Served with white rice and avocado slices. They say it helps with a hangover.

Another Dominican dish is called pasteles en hoja . Served at Christmas, it is the Dominican version of tamale, albeit made from banana dough, stuffed with meat, and wrapped in banana leaves.
Mofongo is originally from Puerto Rico, but the Dominicans have come up with their own version of this dish of mashed garlic sycamore with pork or shrimp.

In different parts of the Dominican Republic, you will find local variations that reflect the culture of a particular region. For example, in Samana, seafood is often simmered or cooked in coconut (influenced by African American cuisine), and menus often include pescado con coco or fish with coconut. Goat meat is the staple in the northwest, while roadside restaurants parrilladas serving grilled meats are popular in the central mountains.

Seafood definitely occupies an important place in the diet of this Caribbean country. In coastal fishing villages and seaside towns such as Bayahibe, Sanchez, Sabana de la Mar, Samana, Puerto Plata and others, you will find the freshest fish and, above all, red snapper. And on the beach you can order pescado frito , i. e. whole fried fish with tostones, avocados and yaniqueque (a round, thin, crispy flatbread) – the most Dominican dish of all.
Dominican cuisine is rich and varied – be brave and try everything you can.

Sweets and desserts
Dominicans have a big sweet tooth. They love sweets and desserts of all kinds and forms. There are often queues at pastelería (cooking), where customers take food to go or eat it right there if there is a place at the table.
The most unique of the Dominican sweets is called habichuelas con dulce is a sweet bean dessert eaten mostly around Easter but can be found in bakeries at other times of the year as well.

The most popular desserts are based on coconut, milk and corn. Coconete are round, crunchy coconut biscuits. Be sure to try tres leches and majarete , a sweet corn pudding with cinnamon and nutmeg.
Fruits in caramel are also popular, such as papaya slices dried and soaked in sweet syrup. Due to the hot weather, not only cooling fruit juices are used, but also frío frío – ice chips sprinkled with flavored syrup.

Street food
Dominicans love street food (especially at night) and frituras – fried snacks. The most popular (especially at night) is chimichurri or chimi – a juicy Dominican version of a grilled meat burger with spices, cabbage, onions and tomatoes in toasted white bread with mayonnaise and ketchup. Served in a plastic bag, which contains everything that fell out of chimi . The rest is eaten by hand. The most popular roadside snacks include pica pollo , or double fried chicken, and chicharrón de cerdo , or fried pork skin.
At night, fortify yourself with yaroa, a lasagna-like dish that bakes layers of chicken, beef, sweet bananas, cheese, and french fries together and tops them with mayonnaise and ketchup.

Picalonga is a homemade sausage made from the entrails and meat of a pig, which often hangs from the counter waiting to be cooked, as well as black pudding.
Snacks include catibias , yucca patties stuffed with various meats or seafood such as crab or shellfish, and quipes , a local version of the Lebanese kibbee dish.

Fruits
Fruit lovers will pay attention to the numerous stalls where sellers often cut fruit or prepare fruit salads right on the spot – they can be found in markets, along roads and almost on any street. Sold as bananas and papaya, which are called respectively here guineo and lechosa , and passion fruit (in the Dominican Republic it is called chinola, grows almost everywhere and is very cheap), all kinds of mangoes, zapote (or sapodilla), granadilla, guanabana ( guanabana or sausep), carambola, tamarind, coconuts, pineapples, guava and others. There are also fruits with medicinal properties. Jagua (or genipap) is not digestible, but its juice, from which the Taino Indians once made body paint, is preserved and used as a source of iron and an immune booster. Caimito (or star apple) helps with stomach pain. Níspero (or medlar) contains a lot of potassium, magnesium, iron and calcium.

On a hot day, you can refresh yourself with natural sugar cane or tamarind juice, or drink batida , a Dominican fruit cocktail made from concentrated milk and the customer’s choice of fresh fruit with added sugar (although unsweetened can be requested). These drinks are often found in the menu of cafes, restaurants and roadside tents. The branded Dominican batida has an unusual name – Morir Soñando , or “To die with a dream” – and is made from milk with freshly squeezed orange juice.

Cuisine – GoDominicanRepublic.

com

Dominican cuisine has a huge variety of dishes, from soups and stews to fried appetizers and sweet coconut desserts. In addition to the classic Caribbean rice and beans, it includes unique pure Dominican treats. Experience a few staples of Dominican cuisine at a restaurant or in a roadside village on your way from one settlement to another, this will make your gastronomic journey through the country even more varied and exciting.

Main dishes

A traditional breakfast consists of a dish affectionately called los tres golpes , which means “three hits”: mangú is a typical Dominican dish made with mashed bananas red onions simmered in vinegar sauce, fried cheese and fried salami. For fidelity, you can add more fried eggs.

The main meal of the day is at lunchtime. A typical dish is called bandera dominicana or “Dominican flag” is a large bowl of rice and beans with chicken or meat served with avocado salad, and tostones are crispy fried flattened plane trees. Many dishes are made with rice, including moro con guandules , or rice with pigeon peas, and locrio , a paella-like rice dish with seasonings and chicken or meat.

Sancocho has a more symbolic meaning – it is often prepared on special occasions, including New Year’s Eve, and eaten with family and friends. It is a thick meat and root vegetable stew with chicken, pork, yucca, yam, sycamore and potatoes. Served with white rice and avocado slices. They say it helps with a hangover.

Another Dominican dish is called pasteles en hoja . Served at Christmas, it is the Dominican version of tamale, albeit made from banana dough, stuffed with meat, and wrapped in banana leaves.

Mofongo originally from Puerto Rico, but the Dominicans have come up with their own version of this dish, mashed garlic sycamore with pork or shrimp.

In different parts of the Dominican Republic, you will find local variations that reflect the culture of a particular region. For example, in Samana, seafood is often simmered or cooked in coconut (influenced by African-American cuisine), and the menu often includes pescado con coco or fish with coconut. Goat meat is a staple in the northwest, and roadside restaurants are popular in the central mountains parrilladas serving grilled meats.

An important place in the diet of this Caribbean country, of course, is occupied by seafood. In coastal fishing villages and seaside towns such as Bayahibe, Sanchez, Sabana de la Mar, Samana, Puerto Plata and others, you will find the freshest fish and, above all, red snapper. And on the beach you can order pescado frito , i.e. whole fried fish with tostones , avocado and yaniqueque (a round, thin, crispy flatbread) is the most Dominican dish of all.

Dominican cuisine is rich and varied – be brave and try everything you can.

Sweets and desserts

Dominicans have a big sweet tooth. They love sweets and desserts of all kinds and forms. There are often queues at pastelería (cooking), where customers take food to go or eat it right there if there is a place at the table.

The most unique of the Dominican sweets is called habichuelas con dulce is a sweet bean dessert eaten mostly at Easter but can be found in bakeries at other times of the year.

The most popular desserts are based on coconut, milk and corn. Coconete are round, crunchy coconut biscuits. Be sure to try tres leches and majarete , a sweet corn pudding with cinnamon and nutmeg.

Popular and fruits in caramel eg papaya slices dried and soaked in sweet syrup. Due to the hot weather, not only cooling fruit juices are used, but also frío frío – ice chips sprinkled with flavored syrup.

Street food

Dominicans love street food (especially at night) and frituras – fried snacks. The most popular (especially at night) is chimichurri or chimi is a juicy Dominican version of grilled meat burger with herbs, cabbage, onions and tomatoes in toasted white bread with mayonnaise and ketchup. Served in a plastic bag containing everything that fell out of chimi . The rest is eaten by hand. The most popular roadside snacks include pica pollo or double fried chicken and chicharrón de cerdo , or fried pork skin.

Nighttime snacks yaroa is a lasagne-like dish that bakes layers of chicken, beef, sweet bananas, cheese, and french fries together and tops them with mayonnaise and ketchup.

Picalonga is a homemade sausage made from the entrails and meat of a pig, which often hangs from the counter waiting to be cooked, as well as black pudding.

Snacks include catibias , yucca patties stuffed with various meats or seafood such as crab or shellfish, and quipes , a local version of the Lebanese kibbee dish.

Fruits

Fruit lovers will pay attention to the numerous stalls where sellers often cut fruit or prepare fruit salads right on the spot – they can be found in markets, along roads and on almost any street. Sold as bananas and papaya, which are called respectively here guineo and lechosa , and passion fruit (in the Dominican Republic it is called chinola, grows almost everywhere and is very cheap), all kinds of mangoes, zapote (or sapodilla), granadilla, guanabana (or sausep), carambola, tamarind, coconuts, pineapples, guava and others. There are also fruits with medicinal properties. Jagua (or genipap) is not digestible, but its juice, from which the Taino Indians once made body paint, is preserved and used as a source of iron and an immune booster. Caimito (or star apple) helps with stomach pain. Níspero (or medlar) contains a lot of potassium, magnesium, iron and calcium.

On a hot day, you can refresh yourself with natural sugar cane or tamarind juice or drink batida , a Dominican fruit cocktail made from concentrated milk and the customer’s choice of fresh fruit with added sugar (although you can also ask for unsweetened). These drinks are often found in the menu of cafes, restaurants and roadside tents. Signature Dominican batida has an unusual name – Morir Soñando , or “To die with a dream” – and is made from milk with freshly squeezed orange juice.

Drinks and cigars

Mamajuana

Arriving in the Dominican Republic, one cannot fail to try mamajuana. Bottles of this drink are sold everywhere, from souvenir shops and restaurants to markets and roadside eateries. It is a strong herbal drink made from a fermented mixture of dried tree bark, herbs, red wine and rum. It is best not to drink more than one drink at a time, not only because of the high alcohol content, but also because this drink acts as an aphrodisiac. And if you buy mamajuana home, make sure that the bottles you choose are already prepared drink, and not just tree bark.

Beer

The Dominican Republic produces several types of beer, including craft beer, which is found only in a few places in the country. The most popular beer is Presidente, produced by Cervecería Nacional Dominicana since 1935. There is Presidente Light and Presidente Black, a thicker version with a high alcohol content (6%). In the Dominican Republic, it is customary to go to a corner store, or colmado , or to a restaurant and order una fría (one cold) or even una vestida de novia (bride’s dress) – a bottle so cold that a thin layer of ice covers it. Large bottles are served with glasses, they are drunk in the company. Other brands are Bohemia, a pilsner-based beer, and Quisqueya.

Rum

Dominican rum is produced by several major brands. The two most popular are Brugal and Barceló. Bermúdez rum has been produced since the 19th century and is presented in two varieties – white and premium gold. A newer brand is Ron Macorix, which makes spiced, pineapple and coconut rums.

Cigars

The Dominican Republic is a real paradise for cigar lovers! It is this country that is rightfully considered the number one exporter of premium cigars in the world.