Category: Latin

Ensalada de Aguacate (Avocado Salad)

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad you can make for about a dollar a serving.

The post Ensalada de Aguacate (Avocado Salad) appeared first on Budget Bytes.

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is a quick and easy summer salad that’s so tasty and refreshing you’ll find yourself craving it on sweltering days. To bulk up the salad, I layer the creamy avocado with cooling slices of tomato. So technically, it’s an Ensalada de Aguacate y Tomate (Avocado and Tomato Salad), but who wants to type all of that out 150 times? Not this girl. Oh yeah- it comes in at under a dollar a serving! #win

Overhead shot of Ensalada de Aguacate on a white plate.

What Is Ensalada De Aguacate?

This avocado salad is a very popular Latin dish, and every family has their own spin on it. It’s slices of creamy avocado, pungent onions, and in this case, tangy tomatoes dressed in a very simple mix of oil and vinegar. Some versions also include vegetables like bell peppers and radishes, fruit like mango and grapefruit, cheeses like Queso Fresco or Mozzarella, or proteins like chicken, walnuts, or sliced hard-boiled eggs.

What You’ll Need

This Avocado Salad makes for a beautifully composed salad, but you don’t have to go crazy with it as I did here. I love salad with a wow factor, and taking a few extra minutes to layer the components makes for a beautiful presentation. You can present the salad in a bowl, but do your best to mix it gently, or the avocado will fall apart faster than a reality show housewife. Here’s what you’ll need to make Ensalada de Aguacate:

  • Avocado: This fruit is the star of the show and adds creamy and slightly nutty notes to our salad, along with a creamy texture. I know someone, somewhere, will ask me what to substitute for the avocado in the avocado salad because they hate avocado. And to them, I say, just leave it out and enjoy a tasty tomato salad. (Editor’s note: Beth, please check out my lack of sarcasm and my extra-large serving of helpful advice. I’ve grown!)
  • Yellow Onion: This has an assertive spiciness that helps cut through the fatty avocado. You can sub it with any onion you have on hand, including green onion. If you use red onion, make sure to soak it for a minute in cold water to make it less pungent. If you’re not about that onion life, skip it.
  • Tomato: This fruit adds a sweet tartness to the salad and helps bulk it up to keep it budget-friendly. Use any ripe tomato you have on hand. If you’re not a fan of tomatoes, substitute them with cucumber, grapefruit, or mango.
  • Olive Oil: This is the fat in our simple dressing. In a pinch, substitute the olive oil with canola, sunflower, or any nut oil. Just be aware the flavor profile will change significantly.
  • Distilled White Vinegar and Apple Cider Vinegar: These are the acids in our dressing. I mix them to create deeper flavors but feel free to use either one on its own. You can also use any other clear or lightly-colored vinegar, though the punchier it is, the better.
Side shot of Ensalada de Aguacate on a white plate.

How To Pick Avocados

  1. Look for blackish-dark-green skin, which signals that the avocado has ripened. Bright green skin means they aren’t ready.
  2. When you gently press a finger into the avocado skin, the flesh should give slightly. If it’s mushy, its time has passed.
  3. Flick off what’s left of the stem at the top of the avocado. If it loosens easily and reveals a lime green top, it’s ripe. If it doesn’t flick off, it’s not ripe. If it flicks off and the top is black, it’s too ripe for a salad but might work for guacamole.

How To Ripen Avocados

To help ripen an avocado quickly, place it in a paper bag with an apple or a banana. Close the bag and leave it at room temperature. The natural gases released by the apple or banana will help your avocado mature faster. Some Tik-Tok folks think you can use a microwave to ripen an avocado, but all you’re doing is cooking the avocado, which softens it but will still taste like an unripe avocado.

What To Serve With Avocado Salad

This Ensalada de Aguacate pairs beautifully with other Puerto Rican dishes like Puerto Rican Rice and Beans, Arroz Con Pollo, Chuletas Guisadas, or Pollo Guisado. However, you don’t have to have a Latin spread to enjoy it! Add it as a side at your next cookout. It pairs wonderfully with BBQ Ribs, Sausage Kebabs, Smash Burgers, or Marinated Portobello Mushroom Burgers

Overhead shot of Ensalada de Aguacate on a white plate with a black fork and knife cutting into it.
Overhead shot of Ensalada de Aguacate on a white plate.
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Ensalada De Aguacate (Avocado Salad)

Ensalada de Aguacate, a Puerto Rican-style Avocado Salad, is easy, ready in just ten minutes, and the kind of summer salad that's so refreshing and tasty you'll find yourself craving it on sweltering days.
Course Dinner, Lunch, Salad
Cuisine Latin
Total Cost $3.56 recipe / $0.89 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 205kcal
Author Monti – Budget Bytes

Ingredients

Dressing

Salad

  • 2 medium tomatoes $0.90
  • 1/2 medium yellow onion $0.38
  • 2 medium avocados $1.98
  • 3/8 tsp salt, divided $0.02

Instructions

  • Make the dressing. In a mason jar, add white vinegar, apple cider vinegar, olive oil, finely chopped cilantro, salt, and pepper. Cover and give it a good shake.
  • Slice the tomatoes into 1/4-inch thick rounds, then slice the rounds into halves. Slice the yellow onion into 1/4-inch thick half-moons. Slice the avocados into 1/4-inch thick half moons. If the avocados are large, then slice the half-moons in half.
  • Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with 1 pinch of salt.
  • Add half the onions in a single layer and drizzle with 2 teaspoons of dressing and a pinch of salt. Add half of the avocado slices in a single layer, and follow with 2 teaspoons of dressing and a pinch of salt.
  • Repeat the layering process with the remaining slices of tomatoes, onions, and avocados. Garnish with a few cilantro leaves and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 205kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Sodium: 300mg | Fiber: 7g

How to Make Ensalada De Aguacate – Step by Step Photos

Overhead shot of dressing in a small mason jar.

Make the dressing. In a mason jar, add 2 tablespoons white vinegar, 1 tablespoon apple cider vinegar, 1 tablespoon olive oil, 2 tablespoons finely chopped cilantro, 1/8 teaspoon salt, and a pinch of black pepper. Cover and give it a good shake.

Overhead shot of slice avocados, tomatoes, ad onions on a wood cutting board.

Slice two medium tomatoes into 1/4 inch rounds, then slice the rounds into halves. Then cut half a medium yellow onion into 1/4 inch into half moons. Finally, slice two medium avocados into 1/4-inch half moons. Add a touch of the dressing to the surface of the avocados to keep them from turning brown.

Overhead shot of tomatoes on a white plate with dressing being spooned over them.

Add half the tomato slices to a large dinner plate in one layer. Spoon 2 teaspoons of the dressing on the tomatoes and sprinkle with a pinch of salt.

Overhead shot of the first layer of tomatoes, avocados, and onion in Ensalada de Aguacate on a white plate.

Add half the onions in a single layer on top of the avocado and drizzle with 2 teaspoons of dressing and a pinch of salt. Next, add half of the avocado slices in a single layer on top of the sliced onion, and follow with 2 teaspoons of dressing and a pinch of salt.

Overhead shot of finished Ensalada de Aguacate on a white plate.

Repeat the layering process with the remaining tomato, onion, and avocado slices. Garnish with a few cilantro leaves and serve. Guaranteed this will be one of the most refreshing summer salads you’ve ever had!

More Easy Summer Salads

The post Ensalada de Aguacate (Avocado Salad) appeared first on Budget Bytes.

Maizena

Maizena is a silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s budget-friendly and comes together in minutes!

The post Maizena appeared first on Budget Bytes.

Maizena is a delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding that’s ready in minutes! It’s also ridiculously easy on your wallet and comes in under a dollar a serving. My mother used to make it for me when times were really, really tight. It was so mouthwateringly luscious I had no idea it wasn’t a fancy treat.

Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.

What Is Maizena?

Maizena is a popular Latin milk-based breakfast pudding that gets its name from the brand of cornstarch it’s thickened with. It’s flavored lightly with vanilla and cinnamon and sweetened with granulated sugar. Like any pudding, you can eat it cold, but it’s traditionally consumed while steaming hot. The Maizena I grew up eating was a stark white color. I mix cinnamon and a touch of nutmeg into mine while it cooks to deepen its flavors. This gives my recipe for Maizena a creamier color.

What You Need To Make Maizena

You can get this easy, budget-friendly, and ridiculously delicious breakfast pudding on your table in no time! Here’s what you’ll need:

Whole Milk– is preferred because the fat content helps create a silky mouth feel. But you can use evaporated milk or plant-based milk. If going the plant-based route, make sure you use fatty milk like coconut, soy, or macadamia. It helps create the velvety texture Maizena is known for.

Heavy Cream- adds a satiny finish. If you don’t have cream, just substitute it with a cup of whole milk and a tablespoon of butter. You can also substitute heavy cream with unsweetened coconut cream if you don’t do dairy.

Sugar– granulated sugar is the standard but feel free to use your favorite sweetener. Honey, brown sugar, and agave are all great options.

Cinnamon, Nutmeg, and Vanilla – add earthy flavor, floral notes, and depth. If you want to steer from traditional flavors, you can also use apple pie spice, pumpkin pie spice, orange zest, lemon zest, or mix in some chocolate syrup.

Cornstarch– thickens the pudding and gives it a beautiful glossy finish. If you don’t have cornstarch, you can use double the amount of flour, but the consistency won’t be as silky, and you’ll have to cook it longer to get the taste of raw flour out of the mix.

Storing Maizena

Maizena is best eaten hot and fresh, but you can store it and reheat it. It will last up to 5 days in the fridge. Freezing is not recommended. Place Maizena in an air-tight container with a sheet of plastic or parchment directly on the surface to prevent a thick skin from forming. Before reheating it, mix in a tablespoon of milk per cup to help loosen it. You can warm it in a microwave in 30-second increments until steaming.

Side shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.
Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl one the forground being held by a hand and with a black spoon being dipped into it.
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Maizena

This delicious, silky, vanilla-and-cinnamon-scented Puerto Rican breakfast pudding comes together in minutes and is ridiculously easy on your wallet.
Course Breakfast
Cuisine Latin, Puerto Rican
Total Cost ($2.87 recipe / $0.72 serving)
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 4 bowls
Calories 431kcal
Author Monti – Budget Bytes

Ingredients

Instructions

  • Place a large heavy-bottomed pot over medium heat. Add the milk, sugar, cinnamon, nutmeg, salt, and vanilla. Mix to incorporate.
  • Add the cream to a bowl and mix in the cornstarch until no lumps remain.
  • Whisk the cornstarch mixture into the milk mixture little by little.
  • Bring the mixture to a boil and continue to whisk until the milk is pudding consistency and coats the back of a wooden spoon, about 3 to 5 minutes.
  • Serve hot with a bit of cinnamon sprinkled on top.

See how we calculate recipe costs here.

Nutrition

Serving: 1bowl | Calories: 431kcal | Carbohydrates: 33g | Protein: 10g | Fat: 29g | Sodium: 119mg | Fiber: 0.3g
Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top.

How to Make Maizena – Step by Step Photos

Overhead shot of Maizena ingredients in a silver pot.

Place a large heavy-bottomed pot over medium heat. Add the 4 cups of milk, 1/4 cup sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, a pinch of salt, and 1/2 teaspoon vanilla. Mix to incorporate.

Overhead shot of cornstarch being added to milk.

Add 1 cup of heavy cream to a bowl and mix in the 1/4 cup of cornstarch until no lumps remain.

Overhead shot of cornstarch slurry being whisked into a silver pot.

Whisk the cornstarch mixture into the milk mixture little by little.

Overhead shot of Maizena in a silver pot with a wook=den spoon in the foreground showing the Maizena's consistency.

Bring the mixture to a boil and continue to whisk until the milk is pudding consistency, about 3 to 5 minutes. The pudding should coat the back of a wooden spoon and have clearly defined edges when a finger is run through it.

Overhead shot of finished Maizena in a white bowl with cinnamon sprinkled on top.

Serve Maizena hot with a bit of cinnamon sprinkled on top. Then give yourself a pat on the back for making a delicious breakfast from scratch without breaking the bank!

Overhead shot of three white bowls of Maizena with cinnamon sprinkled on top with one bowl in the foreground being held by a hand and with a black spoon being dipped into it.

More Easy Breakfast Recipes

The post Maizena appeared first on Budget Bytes.

Shrimp Ceviche

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a…

A Couple Cooks – Recipes worth repeating.

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Shrimp ceviche

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

  • Shrimp, shelled and deveined
  • Lime juice
  • Red tomatoes
  • Red onion
  • Jalapeno pepper
  • Cilantro
  • Cumin
  • Garlic
  • Sugar
  • Salt
Shrimp ceviche recipe

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

  • Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
  • Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

Shrimp ceviche

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

  • Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
  • Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
  • Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
  • Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

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Shrimp ceviche

Shrimp Ceviche

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 appetizer servings
Print Recipe

Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Ingredients

  • 1 pound shrimp, shell off and deveined (wild caught if possible)
  • ½ cup fresh lime juice (4 limes)
  • 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
  • ⅓ cup minced red onion
  • 1 jalapeño pepper, seeds removed and minced
  • ¼ cup packed finely chopped cilantro
  • ¼ teaspoon cumin
  • ½ teaspoon finely minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon sugar (to taste)
  • Tortilla or plantain chips, to serve

Instructions

  1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
  2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
  3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
  4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Peruvian
  • Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It’s delicious, vibrant, easy, and versatile!

The post Yuca En Escabeche appeared first on Budget Bytes.

My mouth waters every time I think about Yuca En Escabeche, a traditional Puerto Rican pickled cassava dish that’s as delicious and vibrant as it is versatile. It’s a bit like a punchy vinegar-based potato salad but with olives, onions, and yuca. It holds exceptionally well and makes a perfect appetizer or side for a backyard BBQ or beach picnic.

Overhead shot of Yuca En Escabeche in a white bowl.

What is Yuca?

Yuca is a root vegetable like potato or taro. It is shaped like a large yam with a dark brown bark-like exterior and bright white flesh. It has a woody core that looks like a white root running through the middle of it lengthwise. You can find yuca fresh, frozen, and canned in most Latin grocery stores. It’s also often stocked in the freezer section at mainstream grocers.

What Is Escabeche?

Escabeche is a preserving technique that’s very popular all over Latin America. You warm a simple mix of oil and vinegar with a few aromatics and use it to pickle cooked vegetables, fruits (like green bananas), or fish. Because of the high acidity of the sauce, the pickled food stays fresh for a week, developing deeper flavors as it ages. Yuca En Escabeche is boiled cassava root smothered in escabeche sauce and served hot, cold, or at room temperature.

Ingredients

Get ready for your new summer favorite! It’s cooling on a hot day, comes together in just a few minutes, and you can easily double, triple, or quadruple the recipe. It’s one of those dishes I’ll make a big batch of and eat nonstop, paired with absolutely everything until it’s all gone. Here’s what you need to make Yuca En Escabeche:

  • Yuca– You can purchase yuca fresh or frozen. Fresh requires a lot of prep as you must peel off its woody bark and quarter it to remove the woody core. Frozen is my preference, as it’s already peeled and chopped. However, you should thaw it and make sure the woody core is removed, as sometimes it isn’t. Canned yuca is already prepped and cooked. You can simply drain it and add it to the escabeche sauce.
  • Olive Oil and Distilled White Vinegar– are the base of the escabeche sauce. Use an olive oil that has a flavor you enjoy. Though distilled vinegar is traditional, feel free to use apple cider vinegar or rice wine vinegar. This recipe is a 2 to 1 ratio of oil to vinegar. If you want something less acidic, use a 3 to 1 ratio. I prefer an aggressively acidic escabeche and use a 1 to 1 ratio of oil to vinegar. You do you!
  • Bay Leaves, Peppercorns, Salt, and Adobo – these spices add much-needed complexity to the simple escabeche sauce. If you don’t have adobo, omit it and up your salt game by a 1/4 teaspoon. Also add 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and 1/4 teaspoon of ground cumin. Bay leaves are a must for me, but try subbing them with a pinch or two of dry oregano if you’re out.
  • Onions and Garlic– are an integral part of the escabeche. They add deep earthy flavors and texture to the dish. You can substitute yellow onion with white or red onion. Sometimes garlic will turn a blue-green color when exposed to a highly acidic sauce. Don’t fret. It isn’t mold. If blueish-hued garlic slices make you uncomfortable, remove them.
  • Spanish Olives and Olive Brine – these roasted red pepper-stuffed olives (AKA Manzanilla or green olives) add a pop of tart and fruity notes to the dish, while their brine rounds out the acidity of the escabeche and creates complexity.
Side shot of Yuca En Escabeche in a white bowl.

Variations on Yuca en Escabeche

Make this dish your own with additional veggies, spices, and proteins.

  • Strips of roasted red pepper make a beautiful and tasty addition. So do thin slices of fresh green and red bell peppers.
  • Mix different kinds of vinegar to add complexity. Just makes sure to use white or light-colored vinegar to preserve the color of the yuca.
  • Make a heartier version by topping the yuca with slices of hard-boiled egg, cooked shrimp, or chopped chicken.
  • Add different vegetables, such as chopped zucchini, squash, or tomatoes. Though not traditional choices, they are delicious.
  • Try using different spices, such as cumin, oregano, or cilantro.

What Do I Serve With Yuca En Escabeche?

This dish is excellent on its own, but I love it even more as a side. I pair it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans.

How To Store Leftovers

Store the yuca in an airtight container with plastic film over the surface. If at all possible, use a glass container, as the vinegar and garlic odors will cling to plastic. Refrigerate for up to a week. Freeze for up to 3 months. When ready to serve, thaw frozen yuca overnight in the fridge. Yuca can be served cold or at room temperature. If you prefer to serve it hot, warm it in a microwave until steaming.

Overhead shot of Yuca En Escabeche in a white bowl.
Side shot of Yuca En Escabeche in a white bowl with a wood spoon in it.
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Yuca En Escabeche

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It's delicious, vibrant, easy, and versatile!
Course Appetizer, Side Dish
Cuisine Latin
Total Cost ($4.53 recipe / $0.57 serving)
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 cups
Calories 270kcal
Author Monti – Budget Bytes

Ingredients

  • 1 lb yuca (fresh or frozen) $1.55
  • 4 tsp kosher salt, divided $0.16
  • 2/3 cup olive oil $0.84
  • 1/3 cup distilled white vinegar $0.41
  • 3 bay leaves $0.30
  • 1/2 tsp black peppercorns $0.05
  • 1 tsp adobo seasoning $0.04
  • 1 yellow onion, sliced in half moons $0.42
  • 8 cloves garlic, thinly sliced $0.34
  • 1/4 cup sliced Spanish olives (AKA Manzanilla olives ) $0.33
  • 1/8 cup olive brine $0.09

Instructions

  • If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.
  • Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.
  • While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.
  • Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

See how we calculate recipe costs here.

Nutrition

Calories: 270kcal | Carbohydrates: 24g | Protein: 1g | Fat: 19g | Sodium: 1346mg | Fiber: 2g
Side shot of Yuca En Escabeche in a white bowl.

How to Make Yuca En Escabeche – Step by Step Photos

Overhead shot of yuca on a cutting board with a knife removing the woody core.

Prepare 1 pound of yuca. If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Overhead shot of yuca in a large cream-colored pot with salt being added to it.

Add the yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy, about 25 to 30 minutes. Then drain the yuca and cool.

Overhead shot of Yuca En Escabeche in a silver pot.

While the yuca cooks set a small stainless steel or enameled pot over medium-low heat. Avoid aluminum pots as highly acidic ingredients, like vinegar, can cause aluminum to leach into food, which leaves the food with a metallic taste. Add 2/3 cup of olive oil and warm. You don’t want the oil hot, just warm. Add the 1/3 cup of vinegar, 1/2 teaspoon peppercorns, 3 bay leaves, remaining 2 teaspoons salt, 1 teaspoon adobo, 1 medium onion sliced in half moons, 8 thinly sliced garlic cloves, 1/4 cup Spanish olives, and 1/8 cup of olive brine to the warm oil. Cook for 10 minutes, stirring occasionally. The onions should remain white but will wilt. Once wilted, remove from the heat.

Overhead shot of Yuca En Escabeche in a white bowl.

Add the boiled yuca to a large boil and cover with the warm escabeche sauce. Allow the yuca to pickle for a minimum of 30 minutes before serving. To develop deeper flavors, cover the bowl with plastic wrap directly on the surface of the yuca and refrigerate overnight. Serve cold, at room temperature, or heat in a microwave until steaming. Enjoy this incredible dish as is or serve it with Roasted Chicken, Chuletas Guisadas, or Puerto Rican Rice and Beans!

Side shot of Yuca En Escabeche in a white bowl.

More Puerto Rican Dishes

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas!

The post Chuletas Guisadas (Puerto Rican Stewed Pork Chops) appeared first on Budget Bytes.

If you’re looking for a hearty family meal that’s mouthwateringly delicious and a breeze to put together, you need to make these savory Chuletas Guisadas! I grew up eating this dish of unctuous stewed pork chops in Puerto Rico, where my Abuela would serve it at least once a week. It comes together in under thirty minutes, and as it stews, the fragrance is so overwhelmingly good everyone in your home will ask what’s cooking! (For real.)

Overhead shot of Chuletas Guisadas in a silver saucepan.

What Are Chuletas Guisadas?

Chuletas Guisadas is a popular Latin American dish of pork chops, onions, and peppers stewed in a flavorful tomato-based sauce. Every region has its own take on the dish, and this is the recipe my grandmother would make at least once a week. Some people don’t put olives in their Chuletas Guisadas, but my Abuela did, so that’s how I make it. I love mine served over Puerto Rican Rice And Beans with slices of ripe plantain. You can also pair it with a side salad or slices of ripe avocado.

What Are The Ingredients For Chuletas Guisadas?

My favorite thing about this dish is that the end result is much greater than its parts. But, of course, every Latin family has their version, and the ingredients vary by where you grew up. With that being said, this is what you need to make my version of Chuletas Guisadas:

  • Pork chops – How quickly the dish cooks depends on the thickness of your pork chops. I prefer thinly cut chops because they’re cheaper and cook faster. But you do you.
  • Sofrito – This robust flavor base adds complexity to every dish.
  • Tomato Sauce and Chicken Broth – are the foundation of your sauce.
  • Onions, Peppers, and Garlic – Add bulk to your dish and help flavor the sauce.
  • Vinegar and Olives– Add a briny brightness that helps cut through the fattiness of the pork.
  • Adobo, Sazon, Oregano, and Bay Leaf – these spices quickly build layers of flavor in your sauce and pork chops.
Side shot of Chuletas Guisadas in a silver saucepan.

Tips For Making Chuletas Guisadas

  1. Cut the vegetables the same size so that they cook evenly. If the vegetables are sliced in different sizes, some will be overcooked, and some undercooked.
  2. Keep the pan covered. It traps the moisture, which helps cook the meat evenly and keeps it moist and tender.
  3. Don’t overcook the pork chops. Even though they are in a sauce, they will end up tough and dry. The general rule is 7 minutes per 1/2 inch of thickness.

What Sides Go Well With Chuletas Guisadas?

I love gobbling this dish down with Puerto Rican Rice And Beans and fried slices of sweet plantain. Of course, you can always serve it with a Simple Side Salad or slices of ripe avocado. And you can even try it layered over Garlic Herb Mashed Potatoes. OMG. I want that right now!!!

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to three months. To reheat frozen Chuletas Guisadas, thaw them in the fridge overnight. Then, warm them in a skillet over medium heat until steaming. When you reheat the pork chops, add a little chicken broth to the skillet to prevent them from drying out.

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Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

If you're looking for a hearty family meal that's mouthwateringly delicious and a breeze to put together, make these savory Chuletas Guisadas! These stewed pork chops come together in under thirty minutes.
Course Dinner, Lunch
Cuisine Latin
Total Cost ($15.35 recipe / $3.84 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 516kcal
Author Monti – Budget Bytes

Equipment

  • 3 qt. Covered Sauté Pan

Ingredients

  • 3 Tbsp olive oil, divided $0.12
  • 2 lbs thinly cut pork chops, bone-in $9.98
  • 2 tsp adobo* $0.08
  • 6 Tbsp sofrito $1.08
  • 1 Tbsp minced garlic $0.14
  • 8 oz tomato sauce $0.59
  • 1 Tbsp white distilled vinegar $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 2 cups chicken broth $0.24
  • 1/4 cup Pimento-stuffed green olives, sliced* $0.33
  • 2 tsp oregano $0.20
  • 1 bay leaf $0.10
  • 1 onion, sliced in 1/4 inch half moons $0.42
  • 1 bell pepper, sliced into 1/4-inch strips $1.59
  • 1/4 cup fresh cilantro leaves $0.27

Instructions

  • Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
  • Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
  • Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
  • Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
  • Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
  • Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
  • Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

See how we calculate recipe costs here.

Notes

*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
 
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
 
*Pimento-stuffed green olives are also known as  or Manzanilla Olives.

Nutrition

Serving: 1serving | Calories: 516kcal | Carbohydrates: 11g | Protein: 52g | Fat: 29g | Sodium: 1121mg | Fiber: 3g
Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork and knife in it.

How to Make Chuletas Guisadas – Step by Step Photos

Overhead shot of pork chops searing in a silver saucepan.

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix 2 teaspoons of adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear the 2 pounds of pork chops in batches. Sear on both sides, about 2 minutes on each side.

Overhead shot of sofrito and garlic being added to a silver saucepan.

Remove the pork chops from the pan, and set aside. Add 1/3 cup of sofrito and 1 tablespoon of minced garlic to the pork chop drippings and saute until fragrant, about 2 minutes.

Overhead shot of tomato sauce being added to a sofrito in a silver saucepan.

Add the 8 ounces of tomato sauce, 1 tablespoon of white vinegar, and 1 1/2 teaspoon of sazón to the pan. Sauté until the mixture thickens, about 4 minutes.

Overhead shot of spices and olives being added to a sauce in a silver saucepan.

Add 2 cups of chicken broth, 1/4 cup of pimento-stuffed olives, 2 teaspoons of oregano, and 1 bay leaf to the pan and stir well. Bring the sauce to a boil and reduce by one-quarter.

Overhead shot of pork chops being added to a sauce in a silver saucepan.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Overhead shot of Chuletas Guisadas in a silver saucepan with raw slices of onions and red peppers on top.

Add 1 onion (sliced in 1/4 inch half moons) and 1 bell pepper (sliced into 1/4-inch strips) to the pan. Cover, and cook until softened, about 5 minutes.

Overhead shot of Chuletas Guisadas in a silver saucepan with a hand sprinkling cilantro into it.

Take the pan off the heat and stir in 1/4 cup of cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!

Overhead shot of Chuletas Guisadas over rice in a white bowl with a black fork in it.

More Easy Latin Dishes

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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor and ready in twenty!

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Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that’s packed with flavor. It’s perfect for a quick weeknight meal when you’re craving a big bowl of comfort food. It’s a breeze to put together (it’s finished in 20 minutes!), it’s vegan, and you can make a big batch and freeze it! Side note: You’ll be looking for words in every spoonful.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

What is Sopa De Letras?

This Mexican soup is made with toasted alphabet pasta, a few vegetables, spices, and veggie broth. It’s an incredibly simple recipe that’s ready in a heartbeat, making it perfect for those days when you don’t even have time to think. I got this recipe from my friend Yvette Marquez-Sharpnack, who just published it in her new cookbook Muy Bueno: Fiestas. PS If you love easy, approachable, super tasty Mexican food, you should check out the book. Her recipes are incredible! 

Ingredients For Sopa De Letras

This soup is so easy that it only takes a few steps to make it! So, if you’re ready for a filling and simple recipe perfect for busy days, here’s what you need to make Sopa De Letras:

  • Alphabet pasta – you can find this tiny pasta shaped like letters in the Latin food aisle of most grocery stores. Substitute it with any small pasta, like ditalini, cous cous, star-shaped pasta (to make Sopa De Estrellitas) or vermicelli (to make Sopa de Fideo). 
  • Roma Tomatoes- Make up the base of the broth. Their tangy, savory deliciousness deepens the flavor. You can substitute with 1 pound of any fresh tomato or a 15-ounce can of crushed tomatoes.
  • Onions and Garlic – are aromatics that add complexity and an earthy sweetness. Sub the onion with 1/2 tablespoon of onion powder and the garlic with 1/8 teaspoon of garlic powder.
  • Vegetable broth – makes this soup vegan, but feel free to use chicken broth if that’s what you have on hand.
Side shot of Sopa De Letras in a white bowl with a spoon in it.

Toppings for Sopa De Letras

You can enjoy your soup as is or add a few tasty toppings to kick things up a notch!

  • Sour cream or yogurt adds richness and tang to the soup.
  • Shredded cheese adds a bit of creaminess and flavor.
  • Cilantro adds herbaceousness and a pop of color to the soup.
  • Lime wedges add acidity and brightness to the soup.
  • Hot sauce or chile flakes add a bit of heat and spice to the soup.
  • Chopped Avocado adds bulk and creaminess.

What To Serve With Sopa De Letras

To make this soup a heartier meal, add a few sides. Try serving it with Cilantro Lime Rice, Homemade Garlic Bread, or Southwest Salad with Taco Ranch Dressing. If you want to use the soup as an appetizer, finish the meal with Black Bean Avocado Enchiladas, Sheet Pan Chicken Fajitas, or our Southwest Chicken Skillet.

How To Store Sopa De Letras

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Then reheat it on the stove or in a microwave. The pasta will soak up much of the broth, so you may want to add more veggie broth before reheating. If you’re going to make this to freeze it, I recommend making and freezing the broth. Then, when you’re reheating the broth, toast the pasta and add it in.

Overhead shot of Sopa De Letras being ladled into a bowl with a pot full of soup in the background.
Overhead shot of Sopa De Letras in a white bowl with a spoon in it.
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Sopa De Letras

Sopa De Letras, or alphabet soup, is a delicious and hearty tomato-based Mexican soup that's packed with flavor and ready in twenty!
Course Dinner, Lunch, Soup
Cuisine Mexican
Total Cost $6.70 recipe / $0.84 serving
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 cups
Calories 134kcal
Author Yvette Marquez-Sharpnack from Muy Bueno: Fiestas, Copyright © 2023.

Equipment

Ingredients

  • 1/2 white onion, quartered $0.33
  • 3 Roma tomatoes, quartered $1.35
  • 1 clove garlic, coarsely chopped $0.07
  • 1/2 tsp ground black pepper $0.02
  • 2 cups vegetable broth $0.37
  • 2 Tbsp olive oil $0.12
  • 7 oz alphabet pasta $4.42
  • 2 cups water $0.01
  • 1/4 tsp salt (or more to taste) $0.01

Instructions

  • In a blender, combine the onion, tomatoes, garlic, pepper, and veggie broth and purée until smooth.
  • In a Dutch oven over medium heat, warm the oil. Add the alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.
  • Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.
  • Add the water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.
  • Season with salt, ladle into bowls, and serve.

See how we calculate recipe costs here.

Nutrition

Serving: 1cup | Calories: 134kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Sodium: 314mg | Fiber: 1g
Overhead shot of Sopa De Letras in a pot.

How to Make Sopa De Letras – Step by Step Photos

Overhead shot of veggie broth being added to chopped veggies in a blender.

In a blender, combine the 1/2 white onion, 3 Roma tomatoes, 1 clove garlic, 1/2 teaspoon black pepper, and 2 cups of veggie broth. Purée until smooth.

Overhead shot of pasta toasted in a large pot.

In a Dutch oven over medium heat, warm the 2 tablespoons of olive oil. Add the 7 ounces of alphabet pasta and heat, stirring, until lightly toasted, 1–2 minutes.

Overhead shot of pureed veggies being added to pasta.

Add the puréed mixture, stir well, and cook, stirring, until the mixture thickens and darkens, about 5 minutes.

Overhead shot of water being added to soup base.

Add the 2 cups of water, stir well, and bring to a boil, stirring occasionally. Reduce the heat to low, cover, and cook until the pasta is cooked, about 10 minutes.

Overhead shot of Sopa De Letras in a pot with a ladle holding up a portion.

Season with salt, ladle into bowls, and serve. Was that easy or what?! I hope you get a chance to enjoy it in peace without your kid freaking out about the poster board they need for a school project that’s due tomorrow but forgot to tell you about. #momlife

Overhead shot of Sopa De Letras in a white bowl with a spoon in it.

More Easy Soups

https://docs.google.com/spreadsheets/d/1v8mHl9DXMD1JMQsS9UHcgkB7KkdfAHhPSZilJEjfzhY/edit?usp=sharing

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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that’s ridiculously delicious, versatile, and ready in thirty.

The post Picadillo appeared first on Budget Bytes.

Sweet and savory Puerto Rican-Style Picadillo is a ground beef stew that’s so ridiculously delicious it brings table talk to a complete stop because everyone’s too busy stuffing their face. This beef picadillo recipe is budget-friendly, comes together quickly, and is incredibly versatile. I don’t know any other way to say it: You. Need. To. Make. Picadillo.

A NOTE ON AUTHENTICITY

This is not a historically authentic recipe. We strive to create recipes that are accessible to everyone, which means ingredients need to be available at a mainstream budget grocery store. We test recipes using the least amount of steps, tools, and ingredients while still honoring the spirit of the recipe. I was born and raised in Puerto Rico and look forward to a time when our ingredients are available in mainstream markets. Until then, buen provecho!

What Is Picadillo?

Picadillo is a traditional sweet and savory Latin dish usually made with ground beef stewed in tomato sauce. In Puerto Rico, we cook it in a hearty tomato-based sauce with sofrito, adobo, olives, raisins, and sometimes diced potatoes. To the uninitiated, pairing raisins with beef sounds like blasphemy. But I promise you, IT WORKS.

What You’ll Need

Picadillo comes together in one pan in under 30 minutes. There’s a little chopping involved, and it takes about 7 minutes to assemble the recipe, but the rest of the time it simmers on the stovetop. I love a one-pot hands-off recipe! Don’t you?

  • Onion, Garlic, and Bell Pepper – this combination creates an aromatic and intensely flavored base
  • Sofrito – this is the flavor base of many Puerto Rican dishes. I have a simple recipe for you here, though you can definitely take it further if you have access to traditional ingredients like aji dulce and recao.
  • Sazón and Adobo – these seasoning blends go hand in hand to develop deep, earthy notes. The annatto in the sazón also deepens the color of the sauce. If these are hard to source, I have included recipes for both in the notes section of the recipe card.
  • Ground Beef – 80/20 is best as the fat adds flavor, but use what you have. You can also make this recipe with ground pork, chicken, lamb, or turkey. If you’re vegetarian or vegan, you can substitute ground beef with a plant-based alternative, chopped mushrooms, or black beans.
  • Green Olives – I prefer to use the sliced kind with pimento because it’s less work, but feel free to slice whole ones. If you can’t find Green Olives with Pimento (AKA Manzanilla or Spanish Olives), get pitted green olives and add a tablespoon of chopped roasted red pepper to the mix.
  • Raisins – though dark raisins are traditional, you can also use golden. I sometimes sub raisins with chopped prunes.
  • White Distilled Vinegar – helps cut through the fattiness of the ground beef and adds a sharp top note. Sub it with Apple Cider Vinegar.
  • Bay Leaves – have a mild tea-like flavor that sits in the background and helps enhance bolder flavors. Sub with a teaspoon of oregano.
  • Tomato Sauce – creates a liquid for the ground beef to stew in and adds acidic, fruity brightness.
Wooden spoon full og picadillo in the foreground with picadillo in a silver skillet in the background.

What TO Serve With Picadillo

This sweet and savory ground-beef stew is a weeknight staple at my house because I can eat it as is, or served over rice and mashed potatoes. I can also stuff it into an empanada, a burrito, or a lettuce wrap. I’ve even added it to marinara for Puerto Rican-style spaghetti. Picadillo is all-purpose!

How To Store Picadillo

This is one of those recipes that tastes even better the next day. (I love those recipes.) Store cooled Picadillo in an airtight container with plastic film or wax paper directly on the surface. It keeps in the fridge for up to 5 days and in the freezer for up to 3 months. Thaw frozen Picadillo overnight in the refrigerator, then warm it in a pan set over medium heat or microwave it until steaming.

Picadillo served over white rice in a white bowl.
Overhead shot of picadillo in a silver skillet with a wooden spoon in it.
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Picadillo

Sweet, savory Puerto Rican-style Picadillo is a tomato-based ground beef stew that's ridiculously delicious, versatile, and ready in thirty.
Course Dinner, Lunch
Cuisine Latin, Puerto Rican
Total Cost ($11.44 recipe / $1.43 serving)
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cups
Calories 212kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 1 1/2 Tbsp olive oil $0.06
  • 1 yellow onion, small dice $0.42
  • 1 red bell pepper, small dice $1.59
  • 1 Tbsp tablespoon garlic, minced $0.14
  • 1 lb ground beef (80/20) $5.49
  • 1 tsp coarse salt* $0.04
  • 1 1/2 tsp sazón* (1 packet) $0.17
  • 1 tsp adobo* $0.04
  • 1/2 cup sofrito $0.72
  • 1/2 cup sliced pimento-stuffed green olives * $0.66
  • 1/4 cup raisins $0.87
  • 1/2 Tbsp white vinegar $0.04
  • 15 oz tomato sauce $1.00
  • 2 bay leaves $0.20
  • 1/4 cup water $0.00

Instructions

  • Place a large skillet over medium-high heat and add the olive oil. When the oil is hot, add the onions and peppers to the pan and cook until the onions are transparent.
  • Add the garlic to the pan and cook until fragrant.
  • Add the beef to the pan and sprinkle with salt, sazón, and adobo. As the beef browns, break up big chunks with your spoon.
  • When the beef has browned, add the sofrito and cook, stirring constantly, until fragrant, about 2 minutes.
  • Add the olives, raisins, white vinegar, tomato sauce, bay leaves, and water. Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow it cool.

See how we calculate recipe costs here.

Notes

*If using fine salt, lower to 1/2 teaspoon.
*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use the following:
1/4 teaspoon of garlic powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/3 teaspoon ground annatto
1/8 teaspoon turmeric
1/8 teaspoon ground oregano
*If you cannot source Adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.
2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric
*Pimento-stuffed green olives are also known as Spanish Olives or Manzanilla Olives.

Nutrition

Serving: 1cup | Calories: 212kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Sodium: 491mg | Fiber: 1g
Side shot of picadillo in a silver skillet.

How to Make Picadillo – Step by Step Photos

Onions and peppers in a silver pan.

Place a large saute pan over medium-high heat and add 1 1/2 tablespoons of olive oil. When the oil is hot, add 1 diced onion and 1 diced red bell pepper to the pan and cook until the onions are transparent.

Overhead shot of garlic being added to a pan of onions and peppers.

Add 1 tablespoon of minced garlic to the pan and cook until fragrant.

Meat being added to a pan of garlic, onions, and peppers.

Add the pound of ground beef to the pan and sprinkle with 1 teaspoon coarse salt, 1 and 1/2 teaspoons sazón, and 1 teaspoon adobo. As the beef browns, break up big chunks with your spoon.

Sofrito being added to a pan with browned meat in it.

When the beef has browned, add the 1/2 cup sofrito and cook, stirring constantly, until fragrant, about 2 minutes. Break up any remaining chunks of ground beef.

Tomato sauce, olives, and raisins added to a pan of browned meat and sofrito.

Add the 1/2 cup olives, 1/4 cup raisins, 1/2 tablespoon white vinegar, 15 ounces tomato sauce, 2 bay leaves, and 1/4 cup water.

Finished pan of picadillo.

Continue to cook, occasionally stirring, for 10 minutes. Take the pan off the heat and allow the Picadillo to cool slightly before serving. Tell me how long it takes for everyone to start talking again!

Picadillo served over white rice in a white bowl.

More Easy One-Pot Recipes

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Chicken Nachos

This is THE BEST chicken nacho recipe! What’s not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?

The post Chicken Nachos appeared first on Budget Bytes.

Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Should I Put On My Nachos?

I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:

What Cheese Is Best For Nachos?

Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.

  • Cheddar
  • Monterey Jack
  • Pepper Jack
  • Mozzarella
  • Queso Asadero
  • Queso de Oaxaca
  • Queso Quesadilla
  • Queso Chihuahua

All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.

Forty five degree angle shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

What Sauces Go On Nachos?

You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:

How To Make Perfect Chicken Nachos

  1. Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
  2. Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
  3. Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
  4. Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
  5. Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies. 
Close up of a chicken nacho chip with a touch of sour cream.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.
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Chicken Nachos

This is THE BEST chicken nacho recipe! What's not to love about crispy corn chips loaded with succulent chicken breast and melted cheese?
Course Appetizer, Dinner, Lunch
Cuisine Mexican
Total Cost ($12.68 recipe / $1.58 serving)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 servings
Calories
Author Monti – Budget Bytes

Equipment

Ingredients

  • 3 tsp taco seasoning $0.21
  • 1 lb boneless, skinless chicken breast $2.99
  • 1 Tbsp cooking oil $0.04
  • 15 oz corn tortilla chips (1 large bag) $3.69
  • 2 cups Mexican cheese blend, shredded $2.15
  • 1 jalapeño $0.24
  • 2 green onions $0.23
  • 1/2 cup fresh cilantro $0.23
  • 1 avocado $1.50
  • 1 lime, zested and juiced $0.60
  • 1/2 cup sour cream $0.50
  • 2 Tbsp queso fresco, crumbled $0.25

Instructions

  • Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
  • Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
  • Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
  • When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
  • Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
  • Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
  • Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.

See how we calculate recipe costs here.
Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

How to Make Chicken Nachos – Step by Step Photos

Overhead shot of a chicken breast covered in plastic wrap ready to be flattened by a cast iron pan.

Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.

Overhead shot of a blackened chicken breast in a stainless steel skillet.

Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.

Overhead shot of chopped toppings on a white cutting board.

Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.

Overhead shot of chopped chicken breast on a white cutting board.

When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.

Overhead shot of a hand putting chicken on the first layer of chicken nachos on a sheet pan..

Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.

Overhead shot of baked chicken nachos on a sheet pan.

Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.

Overhead shot of sheet pan chicken nachos with sliced jalapeño, avocado, and cilantro.

Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!

What To Serve With Nachos

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