Sancocho receta puerto rico: Receta del tradicional sancocho puertorriqueño

Posted by alexxlab
March 19, 2020
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→ 《 SANCOCHO Puertorriqueño 》※【2022】↑↑ RECETAS BRUTALES

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La receta tradicional de Sancocho Puertorriqueño, es una de las más realizadas por las madres y abuelitas a la hora de preparar un sabroso almuerzo durante el día, en especial en días fríos o los domingos en reuniones familiares, acompañando este plato con un poco de arroz blanco, para un mayor deleite.

Este plato se caracteriza por ser un rico caldo, sin embargo, gracias a los ingredientes como la yautía, calabaza y plátanos, le brindan a este un sabor delicioso cuya consistencia es más espesa a diferencia de otras sopas tradicionales en otros países. Según la preferencia cultural, puedes elaborar este plato añadiendo o sustituyendo ingredientes de esta receta en variables cantidades según la cantidad de comensales.

Vamos a disfrutar de esta sopa que es una tradición en la cocina típica de Puerto Rico, su sabor sustancioso y nutritivo hacen del sancocho de Puerto Rico una combinación de sabores y texturas únicos que este día vas aprender a prepararlos.

Manos a la obra.

▶ Información Nutricional

🔪Dificultad: Alta		👩‍👩‍👦‍👦Numero de porciones: 4 Porciones
⏰Tiempo de Preparación: 35 Minutos		🏋️‍♀️Calorías : 320

✪ Ingredientes para el sancocho, receta de Puerto Rico fácil y sencilla.

Rinde para 4 porciones

Cantidad		Ingredientes
2 Libras		Carne de res
2		Plátanos verdes
1		Yautía o malanga
1		Ñame
1		Yuca
1		Cebolla finamente picada
1		Calabaza
3		Ramitas de culantro
1 Cucharada		Aceite de achiote
2 Cucharadas		Sofrito
1 Pizca		Sal

✪ Cómo hacer sancocho boricua paso a paso.

Aprende a preparar esta receta fácil y sencilla de sancocho de res al estilo de Puerto Rico.

Primeramente antes que nada lave y pique la carne de res la cual vamos a colocar sobre un recipiente para condimentarlo con nuestras especias.
Cuales condimentos USAREMOS para la carne: adobo, sal, pimienta en polvo al gusto y revuelva.
Paso seguido llevamos la carne condimentada a una olla de presión con agua a fuego medio por 30 minutos, para que se cocine la carne.
Mientras se cocina la carne vamos a retirar la cascara de los plátanos y procedemos a raspar por el lado de los orificios más pequeños del rallador el plátano o puede utilizar un picador eléctrico para facilitar el trabajo.
Compacte los plátanos en forma de bolas pequeñas con la ayuda de sus manos mójelas un poco para luego colocarlas sobre una superficie plana cada porción, preferiblemente sobre un platón grande con un poco de aceite o papel anti-adherente para que estos no se peguen al secar.
Coloque sobre un bowl la yautía blanca, la yuca, la calabaza y el ñame, ya pelados y picados en cubos, resérvelo a un lado, para utilizar los ingredientes más adelante.
Almacene el agua de la carne en un recipiente aparte, luego que la res esté blanda y bien cocinada, revuélvala, apague el fuego y tape la olla.
Añada en una cacerola caliente a fuego medio-alto, aceite de achiote o aceite de oliva, adicione unos pequeños trozos de jamón o tocineta, si es de su agrado; por ultimo vierta el sofrito y el agua restante de la carne de res, revolviendo constantemente.
INGREDIENTES PARA EL SOFRITO: cilantro, pimientos verdes y amarillos, cebolla (licue los ingredientes).
Incorpore la carne ya cocinada, los vegetales picados, las bolas de plátano, y vaya batiendo con un cucharon todos los elementos de la receta. Añada al final sal al gusto, deje cocinar por media hora aproximadamente el sancocho.
Listo ya tenemos esta receta sencilla de sancocho boricua el cual puedes acompañarlo con arroz blanco, pequeños lascas de aguacate o ensalada.
BUEN PROVECHO!!

4.7/5
(3 Reviews)

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Puerto Rican Sancocho – Hispanic Food Network

Puerto Rican Sancocho

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Sancocho is a traditional broth, often considered a soup or stew, in several Latin American cuisines like the Dominican Republic, Colombia, Cuba, Honduras, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.

This recipe gives you the choice between beef and pork. Because of all the starches and meat in this dish, this stew tends to be thick and rich. Some of the vegetables will fall apart, giving it a porridge consistency. This is a good thing.

The first people to cook this flavor stew were from the Spanish Canary Islands as a fish-stew soup, Canary Islanders who immigrated to Latin America are believed to bring it to the island with them. As the recipe began to travel to different parts it eventually reached Puerto Rico.

Puerto Rican Variations

In Puerto Rico, sancocho is considered a fairly rustic dish. It is made with chicken and smoked ham (Sancocho de gallina), top round beef (sancocho), pork feet with chickpeas (sancocho de patitas), beef short ribs with chorizo, or fish, shellfish, and salted cod cooked in coconut milk and ginger with rice dumplings (Caldo Santo).

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There are several versions and every household has its own take on sancocho, but a true Puerto Rican sancocho always calls for corn on the cob, a variety of tubers, squash, green bananas, and meat. The hearty stew is served with a small bowl of rice, pique criollo, tostones, and bread.

If you liked this recipe please Rate This Recipe and leave a comment about it. As always you can follow on Facebook, Instagram, Pinterest, and YouTube.

Puerto Rican Sancocho

Recipe Author : Mike Gonzalez

This flavorful Puerto Rican Beef Sancocho is packed with tender bites of beef, pork, chicken, and vegetables in a rich broth. Buen Provecho!

Please Rate this Recipe

5 from 4 votes

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Prep Time 40 mins

Cook Time 2 hrs 30 mins

Total Time 3 hrs 10 mins

Course Main Dish

Cuisine Puerto Rican

Servings 8 servings

Calories 434 kcal

1 med yuca
1 med white yautia taro root
1 green plantain
1 yellow sweet plantain
10 oz calabaza pumpkin or kabocha squash
2 fresh ears sweet corn
1 lb pork or beef stew meat trimmed of excess fat and cut into 2-inch pieces
1 lb boneless chicken thighs trimmed of excess fat and cut into 2-inch pieces
1 ½ tbsp salt plus more to taste
¼ tsp black pepper
1 tbsp olive oil plus more as needed
½ cup sofrito
10 cups pork or beef stock
3 dried bay leaves
1 cup Spanish chorizo thinly sliced
white rice for serving

Peel and cut the yuca, yautia, green plantain and yellow plantain into 1-inch pieces.
1 med yuca, 1 med white yautia, 1 green plantain, 1 yellow sweet plantain
Scrape out the seeds, then chop the calabaza, skin on, into 1-inch pieces.
10 oz calabaza
Put each ingredient in a separate bowl, adding water to cover vegetables in order to prevent them from turning brown while you prepare the rest of the soup.
Husk the corn, then slice it into 2-inch-thick segments. Set aside.
2 fresh ears sweet corn
Season pork (or beef) and chicken with 1/2 tablespoon salt and 1/4 teaspoon black pepper.
1 lb pork or beef stew meat, 1 lb boneless chicken thighs, 1 ½ tbsp salt, ¼ tsp black pepper
Heat 1 tablespoon oil in a large pot over medium-high. Add the pork and brown on all sides for 5 minutes.
Using a slotted spoon, transfer to a clean, large bowl, then add the chicken to the same pot, and brown on both sides for another 5 minutes, adding oil as needed if the pot gets dry. Transfer with a slotted spoon to the same bowl as the pork.
1 tbsp olive oil
Reduce heat to medium and add sofrito to the pot, scraping up any browned bits of meat and incorporating them into the mix. Cook for 5 to 7 minutes, until liquid has evaporated and mixture darkens in color.
½ cup sofrito
Return the pork, chicken and any accumulated juices to the pot. Add the stock, bay leaves and remaining 1 tablespoon salt, and bring to a boil over high heat.
10 cups pork or beef stock, 3 dried bay leaves
Once simmering, reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally.
To keep the vegetables from falling apart, add each one in order of firmness, cooking each for 5 minutes before adding the next.
Begin with the yuca, then yautia, green plantain, yellow plantain, calabaza and corn, cooking the yuca for a total of 30 minutes and the corn for only 5 minutes.
Add chorizo and stir well to incorporate. Cook for another 10 to 15 minutes over medium-low heat until meat and vegetables are tender and break easily with a fork.
1 cup Spanish chorizo
Adjust salt to taste, and serve with fresh bread or white rice on the side.
white rice

Calories: 434kcal

Keyword Beef, Chicken, Pork, Sancocho, Stew

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Other Recipes That Go Well With Sancocho

Sofrito Recipe from Cocina Criolla

The Puerto Rican cooking base for just about everything.

Check out this recipe

Leche de Coco Fresca ~ Fresh Coconut Milk

Leche de Coco Fresca is a Puerto Rician recipe for Fresh Coconut Milk. A good rule of thumb to remember is that 1 coconut will make 2 cups of Fresh Coconut Milk.

Check out this recipe

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Mike Gonzalez

HFNTV is the creation of journalist, food blogger and influencer Mike Gonzalez. Mike is a full-time news anchor at KPNX NBC 12 in Phoenix, Arizona.

90,000 Puertoorcan Sankocho, step -by -step recipe for 4749 kcal, photo, ingredients

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Videraul on the topic

Recipe from Julia Vysotsky

Potato Bullets

Such strokes can be made from the evening – they can be made from them it is better to grab while they are in the refrigerator, or you can even freeze them for future use. Instead of parsnip, parsley root or leftover from the broth will do

Yuliya Vysotskaya 9February 15, 2020

Julia Vysotskaya

October 26, 2014

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November 21, 2010 9000 hours

Recipe for:

6 pers. There is no single absolute recipe for the dish. Like any other traditional dish, each country prepares it differently. Ingredients may vary, but the method of preparation is identical in all countries. Sancocho is cooked in a large dish, vegetables and meat are stewed for a long time, adding thickness and flavor to the dish. The stew version of this soup belongs to the cuisine of Puerto Rico.

As you can see, this dish is unusually rich in vegetables, but this does not mean that all of them must go into the pan and those that are not at hand can be missed or replaced. In any case, it all depends on your imagination and taste. I can say that although the dish does not belong to “haute cuisine”, it is extremely tasty

The site has a wonderful recipe for sancocho, which is prepared in the Dominican Republic. It’s from Vikuli La Vanda, but since my recipe is slightly different, I decided to include it as well. I thank the talented girl Corina for the recipe.

56g

% DV

17%

Based on your
age, weight and activity. It is a reference information.

Vegetables

onion

1 pc. 1 pcs

green bell pepper

1 pc.

chili pepper

1 pc.

tomatoes

5 pcs.

600 g

potatoes

3 pcs.

zucchini

2 pcs.

corn

2 ears

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Portion from this number did just over half of the total.

Put the washed meat (ribs should be cut into portions) in a bowl and mix with orange and lime juice, cover and marinate in the refrigerator for an hour.

Heat the oil in a heavy-bottomed pan and fry the meat until golden brown (do not add the marinade). Add finely chopped onion and garlic and fry everything together for 4-5 minutes.

Add hot pepper, de-seeded and cut into cubes. Do the same with peppers. Add the tomatoes to the pan, after peeling them and cutting them into cubes.

Now it’s the turn of tomato paste, bay leaf, zira (cumin). Salt, pepper, pour in half the broth or water, let it boil, reduce heat and cook until the amount of liquid is reduced by half.

The rest of the vegetables should be peeled and cut into large cubes, carrots into slices, corn cobs cut into 4 – 6 parts (it can be used frozen or canned or vacuum-packed like I have).

Place both potatoes and carrots in a saucepan, pour in the remaining broth (the amount of liquid can vary depending on whether you want more soup or stew) and simmer for another half an hour. You may need less broth.

Now it’s time for pumpkins and corn. We also pour in the orange and lime juice remaining after marinating the meat.

Continue cooking or rather simmering for another 30 – 45 minutes until the meat and vegetables are ready (they should be slightly boiled).

This is how beautiful it turns out. Sprinkle the finished sancocho with finely chopped cilantro and serve.

Bon appetit!

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The third part of the series about

Puerto Rican gastronomy will talk about traditional soups. It is believed that foreigners
do not like soups, and in some countries they are not cooked at all. This is not true, in
in any case, in relation to Puerto Rico, for sure. The national menu is varied
and includes many calorie-rich dishes and ingredients typical of
Creole, Spanish, African and Indian cooking. This includes manioc,
corn, onion, garlic, eggplant, chickpeas, coconut, meat, seafood… A good
lunch always starts with a good helping of soup. soup ) . They are boiled in chicken broth, beef
bones, ham, sometimes chorizo is added. The peculiarity of such soups is coarsely chopped
ingredients, be it meat, pieces of corn cobs and sweet peppers,
potatoes, carrots or pumpkin. The result is very thick, satisfying
dishes that they prefer to cook in
cool and rainy days.

Asopao with seafood

TURO

is not surprising that many soups for many soup
the island is prepared with seafood and fish.