Ethnic Food Recipes
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Post  Sun, Jul 05 2020, 4:01 pm
Looking for simple ethnic food recipes for dinner and lunch.
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Post  Sun, Jul 05 2020, 4:03 pm
I can give you a recipe for chicken soup and matza balls, but I have a feeling you're angling for something else.

What ethnicity do you want recipes from?
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Post  Sun, Jul 05 2020, 4:04 pm
Are you looking for a specific cuisine? Or just anything not typical American/European?
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Post  Sun, Jul 05 2020, 4:06 pm
Rappel wrote:
I can give you a recipe for chicken soup and matza balls, but I have a feeling you're angling for something else.

What ethnicity do you want recipes from?

LOL Anything that's not American and European!
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Post  Sun, Jul 05 2020, 4:14 pm
This looks like a long complicated recipe but it is providing the basics of cooking a stir fry. Stir fries are actually very simple. Sauce can differ and vegetables and protein can differ but the basics will be the same.

This technique produces great results - vegetables are supposed to be crisp and not mushy.


Excerpt From: The Editors of Cooks Illustrated. “The Cook's Illustrated How-to-Cook Library.

TO STIR-FRY PROPERLY YOU NEED plenty of intense heat. The pan must be hot enough to caramelize sugars, deepen flavors, and evaporate unnecessary juices. All this must happen in minutes. The problem for most American cooks is that the Chinese wok and American stovetop are a lousy match that generates moderate heat at best.
Woks are conical because in China they traditionally rest in cylindrical pits containing the fire. Food is cut into small pieces to shorten cooking time, thus conserving fuel. Only one vessel is required for many different cooking methods, including sautéing (stir-frying), steaming, boiling, and deep frying.

Unfortunately, what is practical in China makes no sense in America. A wok was not designed for stovetop cooking, where heat comes only from the bottom. On an American stove, the bottom of the wok gets hot but the sides are only warm. A horizontal heat source requires a horizontal pan. Therefore, for stir-frying at home, we recommend a large skillet, twelve to fourteen inches in diameter, with a nonstick coating.

American stoves necessitate other adjustments. In Chinese cooking, intense flames lick the bottom and sides of a wok, heating the whole surface to extremely high temperatures. Conventional stoves simply don't generate enough British Thermal Units (BTUs) to heat any pan (whether a wok or flat skillet) sufficiently. American cooks must accommodate the lower horsepower on their stoves. Throw everything into the pan at one time and the ingredients will steam and stew, not stir-fry.

One solution is to boil the vegetables first so that they are merely heated through in the pan with the other stir-fry ingredients. We find this precooking to be burdensome and reserve it only for vegetables such as broccoli and cauliflower that require it. We prefer to cut the vegetables quite small and add them to the pan in batches. By adding a small volume of food at a time, the heat in the pan does not dissipate. Slow-cooking vegetables such as carrots and onions go into the pan first, followed by quicker-cooking items such as zucchini and bell peppers. Leafy greens and herbs go in last.

When the vegetables are done, the aromatics (scallions, ginger, and garlic) are briefly cooked and then the seared meat, chicken, seafood, or tofu is added back to the pan along with the sauce. The result is a complete meal, perfect for weeknight dinners, that takes into account the realities of cooking in an American kitchen.


We uncovered a number of helpful tips and discoveries in our stir-fry testing. Keep these points in mind as you work through the recipes in this book.


Most stir-fries start with some sort of protein, either beef, chicken, pork, shrimp, scallops, squid, fish, or tofu. All protein must be cut into bite-size pieces. We find it best to freeze beef, chicken, and pork for an hour or so to make slicing easier. We marinate all protein, once sliced, in a mixture of soy sauce and dry sherry while preparing the vegetables and sauce. Just make sure to drain the protein before stir-frying. If you add the marinating liquid, the protein will stew rather than sear.

A good stir-fry for four people needs only a three-quarter pound of protein to one and one-half pounds of prepared vegetables. This ratio keeps the stir-fry from becoming too heavy and is more authentic since meat is a luxury used sparingly in China. Serve with plenty of rice (see recipes in chapter six) or over boiled noodles, especially Chinese egg noodles (which resemble linguine) or thin cellophane rice noodles (which look like transparent angel hair pasta).


Most proteins can be cooked in a single batch. The exceptions are flank steak, pork tenderloin, scallops, and squid, which shed a lot of liquid and will stew if cooked all at once. Vegetables, with a few exceptions such as snow peas, must be batched so that no more than one-half pound is added to the pan at one time.

In any case, sear the protein first and then remove it from the pan before cooking the vegetables. Start longer-cooking vegetables, such as onions and carrots, first. With the first batch still in the pan, add medium-cooking vegetables, such as bell peppers and mushrooms, and then finally add fast-cooking leafy greens and fresh herbs.

Note that vegetable cooking times will be affected by how they are prepared. For instance, sliced mushrooms will cook more quickly than whole mushrooms. Keep this in mind when deciding in what order to add vegetables to your own stir-fries.

In some cases, you may need to remove cooked vegetables from the pan before adding the next batch. This is especially important if you are cooking large amounts of leafy vegetables that throw off a lot of liquid, such as spinach. Follow the suggestions in individual recipes.


Some foods, such as shrimp and chicken, will not stick much and can be stir-fried in a minimum of oil, no more than one tablespoon. Other foods, such as fish, eggplant, and mushrooms, tend to soak up oil and may require more. See specific recipes for suggestions.


We prefer not to precook vegetables, which often adds an unnecessary step. We would rather cut vegetables quite small (no larger than a quarter). However, some vegetables, such as broccoli and cauliflower florets, are difficult to cut this small; they tend to fall apart. Other vegetables, such as asparagus and green beans, may burn on the exterior before cooking through if added raw to a stir-fry. Therefore, we find it is necessary to blanch broccoli and cauliflower florets as well as asparagus and green beans.


Many stir-fry recipes add the aromatics (scallions, garlic, and ginger) too early, causing them to burn. After cooking the vegetables, we push them to the sides of the pan, add a little oil and the aromatics too early, causing “causing them to burn. After cooking the vegetables, we push them to the sides of the pan, add a little oil and the aromatics to the center of the pan, and cook briefly until fragrant but not colored, about ten seconds. To keep the aromatics from burning and becoming harsh-tasting, we then remove the pan from the heat and stir them into the vegetables for twenty seconds.


We find that two tablespoons of chopped scallion whites, one tablespoon of minced garlic, and one tablespoon of minced ginger works well in a basic stir-fry for four. But feel free to adjust these amounts based on personal tastes and other ingredients in the stir-fry. For instance, beef works well with more garlic, and many seafood dishes taste fine with more ginger. To add heat to any stir-fry, add hot red pepper flakes or minced fresh chiles with the aromatics.


Once the aromatics have been cooked, it's time to add the cooked protein and the sauce. We find that cornstarch-thickened sauces are often gloppy and thick. Omitting this ingredient produces cleaner-tasting and brighter sauces. Without cornstarch, it is necessary to keep the amount of sauce to a reasonable amount (about one-half cup) that will thicken slightly on its own with a minute or so of cooking.


Even sweet sauces, such as sweet-and-sour, should contain a minimum of sugar. Too much Chinese food prepared in this country is overly sweet. A little sugar is authentic “(and delicious) in many recipes; a lot of sugar is not.


The following Master Recipe for Basic Stir-Fry is the key to understanding the recipes in this book. Read it carefully. The individual stir-fry recipes in Chapters Three, Four, and Five use the master recipe, with specific proteins, vegetables, and sauces plugged in to create delicious meals. Chapter Six contains recipes for a variety of simple sauces as well as several rice preparations.

Master Recipe

Basic Stir-Fry

NOTE: Figures 1–9, illustrate the essential steps in this recipe. You may use a regular 12- or 14-inch skillet or a 12-inch Dutch oven in place of the recommended nonstick skillet, but you will need to use slightly more oil. This recipe serves four people.

  3/4    pound meat, seafood, or tofu, cut into small, even pieces
  1    tablespoon soy sauce
  1    tablespoon dry sherry
  1    recipe any sauce
  2-4    tablespoons peanut or vegetable oil
  11/2    pounds prepared vegetables, cut into small pieces (none bigger than a quarter) and divided into several batches based on cooking times
  2    tablespoons minced scallions, white parts only
  1    tablespoon minced garlic
  1    tablespoon minced fresh ginger root

“ter Instructions
Basic Stir-Fry
1. Toss meat, seafood, or tofu with soy sauce and sherry in medium bowl; set aside and toss once or twice as you work on rest of recipe. Prepare sauce and vegetables; set aside.
2. Heat 12- or 14-inch nonstick skillet over high heat for 3 to 4 minutes. (Pan should be so hot you can hold outstretched hand one inch over pan for only three seconds.) Add 1 tablespoon oil (2 tablespoons for fish) and swirl oil so that it evenly coats bottom of pan. Heat oil until it just starts to shimmer and smoke. Check heat with hand as before.
“3. Drain meat, seafood, or tofu and add to pan. (Add beef, pork, scallops, and squid in two batches.) Stir-fry until seared and about three-quarters cooked, 40 to 60 seconds for fish and scallops; 1 minute for beef, shrimp, and squid; 2 minutes for pork; 21/2 minutes for tofu; and 21/2 to 3 minutes for chicken. Scrape cooked meat, seafood, or tofu and all liquid into bowl. Cover and keep warm.
4. Let pan come back up to temperature, 1 to 2 minutes. When hot, drizzle in 2 teaspoons oil. When oil just starts to smoke, add first batch of long-cooking vegetables. Stir-fry until vegetables are just tender-crisp, 1 to 2 minutes. Leaving first batch in pan, repeat with remaining vegetables, adding 1 teaspoon oil for each batch and cooking each set until crisp-tender, or wilted for leafy greens.
5. Clear center of pan and add scallions, garlic, and ginger. Drizzle with 1/2 teaspoon oil. Mash into pan with back of a spatula. Cook until fragrant but not colored, about 10 seconds. Remove pan from heat and stir scallions, garlic, and ginger into vegetables for 20 seconds.
6. Return pan to heat and add cooked meat, seafood, or tofu. Stir in sauce and stir-fry until ingredients are well coated with sauce and sizzling hot, about 1 minute. Serve immediately with rice.”
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Post  Sun, Jul 05 2020, 4:20 pm
Not authentic but easy and tasty

Nutty Chicken Noodles

Excerpt From: “Good Housekeeping: Skillet Suppers: 65 Delicious Recipes (Good Food Guaranteed)

We pump up this Asian classic with sautéed chicken and veggies. Swap almond butter and chopped almonds for our peanut version, if you like.


8 ounces rice noodles or Chinese egg noodles
1 tablespoon vegetable oil
12 ounces boneless skinless chicken breast halves, thinly sliced
3 cups sliced red cabbage
1 cup shredded carrots
2 garlic cloves, finely chopped
¼ cup cider vinegar
¼ cup peanut butter
¼ cup soy sauce
¼ cup chicken broth
Chopped peanuts and fresh cilantro leaves, for garnish

1 Cook noodles as label directs.

2 Meanwhile, in medium bowl with wire whisk, mix together vinegar, peanut butter, soy sauce, and broth until well blended.

3 In large skillet, heat oil over medium-high heat until hot. Add chicken, cabbage, carrots, and garlic; cook for 5 minutes or until chicken is no longer pink throughout, stirring often. Remove from heat; stir in peanut butter mixture and noodles. Garnish with peanuts and cilantro.

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Post  Sun, Jul 05 2020, 4:22 pm
Thanks so much Amarante! If you have more, please share! I haven’t made stir fry in a while- I think I’ll make it this week! Thanks for the I spoke. Keep ‘em Coming!
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Post  Sun, Jul 05 2020, 4:26 pm
israelmama wrote:
Thanks so much Amarante! If you have more, please share! I haven’t made stir fry in a while- I think I’ll make it this week! Thanks for the I spoke. Keep ‘em Coming!

I hoard recipes - is there a specific cuisine you are interested in trying? Kosher restaurants are so limited in terms of what they serve typically that the only way one can try many ethnic cuisines is to cook at home.

If you narrow it down to type of protein and country I could pinpoint a few that you might want to try.
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Post  Sun, Jul 05 2020, 4:28 pm
Amarante wrote:
I hoard recipes - is there a specific cuisine you are interested in trying? Kosher restaurants are so limited in terms of what they serve typically that the only way one can try many ethnic cuisines is to cook at home.

If you narrow it down to type of protein and country I could pinpoint a few that you might want to try.

Hmm...love Indian and Mexican. Cheaper the ingredients the better! Not picky at all- would try anything! Thanks for sharing your wealth Very Happy
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BH Yom Yom


Post  Sun, Jul 05 2020, 4:31 pm
I wpuld also love Indian recipes! And Afghani if anyone has. Thank you OP for starting this topic!
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Post  Sun, Jul 05 2020, 4:32 pm
This is Korean recipe


Excerpt From: Caroline Hwang. “Korean Food Made Easy

Originating from the city of Andong in Seoul, this simmered and steamed chicken dish is cooked with glass noodles and vegetables. It’s a hearty chicken dish meant to be shared with a group of people.

serves: 4

preparation: 15 minutes
soaking: 15 minutes
cooking: 45 minutes

1.25kg bone-in, skin-on chicken thighs
2 teaspoons crushed garlic
1 teaspoon grated ginger
4 Yukon Gold potatoes, quartered
2 carrots, chopped into 3.5cm pieces
1 onion, chopped
2 spring onions, sliced thickly on the bias


1 tablespoon gochugaru (dried red pepper flakes)
ground black pepper


2 teaspoons grapeseed oil
80ml soy sauce
3 tablespoons soft brown sugar
2 tablespoons mirin (or dry sherry)
2 teaspoons toasted sesame oil
150g glass noodles, soaked in water for 15 minutes, then drained
sesame seeds, to garnish - or rice noodles

Heat the grapeseed oil in a large casserole dish and sear the skin of the chicken thighs. Add the gochugaru, soy sauce, brown sugar, mirin, sesame oil, garlic and ginger and braise the chicken for 15 minutes.

Add the potatoes, carrots and onion and braise for another 15 minutes or until the chicken and vegetables are cooked through. Add the glass noodles and spring onions and simmer for 10 minutes, covered.

Season with black pepper to taste, garnish with the sesame seeds and serve with rice and Water Kimchi, if you like.”
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Post  Sun, Jul 05 2020, 4:48 pm
This is more of a Thai Fusion stir fry - refer to the master stir fry recipe for the technique

Stir-Fried Chicken and Broccoli in Coconut Curry Sauce

NOTE: Blanch broccoli until crisp-tender (about two minutes) before proceeding with stir-fry recipe.

  3/4    pound boneless, skinless chicken breast, cut into uniform pieces (see figures 12–14)
  1    tablespoon soy sauce
  1    tablespoon dry sherry
  1    recipe Coconut Curry Sauce
  2–3 tablespoons peanut or vegetable oil
  1    small onion, cut into 1-inch cubes
  11/2    pounds broccoli, florets broken into bite-size pieces; stems trimmed, peeled, and cut into 1/4-inch dice
  1    yellow bell pepper, cleaned and cut into 3- by 1/2-inch strips
  2    tablespoons minced scallions, white parts only
  1/2    tablespoon minced garlic
  1    tablespoon minced fresh gingerroot

INSTRUCTIONS: Follow Master Recipe instructions for Basic Stir-Fry, cooking chicken in 1 tablespoon oil until browned, 21/2 to 3 minutes. Add onion and cook 2 minutes. Add broccoli and cook 1 minute. Add pepper and cook 1 minute.

Coconut Curry Sauce

NOTE: Use canned unsweetened coconut milk in this recipe, not sweetened coconut cream. This velvety sauce coats food especially well.

  1/4    cup unsweetened coconut milk
  1    tablespoon dry sherry
  1    tablespoon chicken stock
  11/2    teaspoons soy sauce
  11/2    teaspoons curry powder
  1/4    teaspoon sugar
  1/4    teaspoon salt
INSTRUCTIONS: Combine ingredients in small bowl and set aside.”
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Post  Sun, Jul 05 2020, 4:58 pm
Tikka Masala

*I didn't measure the spices so I probably used more, I used a whole onion and cooked the chicken in the sauce instead of using already cooked chicken. I also used tomato sauce instead of cutting a bunch of tiny tomatoes lol

1 1/2 tablespoons coconut oil or vegan margarine
1 1/2 teaspoons grated fresh ginger
1 cup chopped onion (about 1/2 large)
3 cloves garlic, minced
1 yellow bell pepper, chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 cup quartered grape tomatoes
1 cup coconut milk
1 cup chopped cooked chicken
1 teaspoon sea salt
1 tablespoon coconut sugar (regular sugar works fine as well)

In a large skillet over medium heat, melt oil or margarine, and tilt the pan to coat the bottom evenly. Add ginger, onion, garlic and bell pepper. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally.
Meanwhile, in a small bowl, stir together cayenne, cumin, garam masala, coriander, and turmeric.
Once the onions have begun to caramelize and turn golden, add the spice mixture, letting it hit the pan directly and toast. Stir to coat the onion in the spices. Cook for 1-2 minutes, until fragrant. Add the tomatoes and toss to coat. Cook for 3-4 minutes, until the tomatoes begin to break down.
Add the coconut milk, cooked chicken, salt, and sugar. Stir to combine. Continue cooking for about 5 more minutes, to let the flavors meld and the liquids reduce down slightly. Adjust seasoning to taste. Serve immediately.
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Post  Sun, Jul 05 2020, 5:02 pm
As Indian food goes, this is fairly tame. Even my kids eat it happily.

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Post  Sun, Jul 05 2020, 5:05 pm
Thai Yellow Curry

2 tablespoons oil
1 1/2 tablespoons yellow curry paste
8 oz boneless and skinless chicken breast, cut into bite-sized pieces
1/3 cup bamboo shoots
1/2 small zucchini, cut into rounds
1/2 small red bell pepper, cut into pieces
1/3 cup coconut milk
3/4 cup water
2 teaspoons sugar
Heat the oil in a small pot over medium heat. Add the yellow curry paste. When you smell the aroma from the curry paste, add the chicken, bamboo shoots, zucchini and bell peppers into the pot, stir to combine well with the curry paste.
Add the coconut milk, water, and cover the pot with its lid. Let cook for about 3 minutes or until all the ingredients are cooked. Add the sugar, and stir to mix well with the curry. Turn off the heat and serve the curry immediately with steamed jasmine rice

Yellow curry paste
4 large shallots
4 large heads of garlic (not individual cloves – FULL HEADS of garlic)
1 6-inch piece of fresh ginger
5–20 whole dried Thai chili peppers** (they’re very small and usually found in the spice section)
1 1/2 tablespoons salt
2–3 tablespoons turmeric
2–3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (or lemongrass if you can find it)
1/4 cup packed cilantro leaves and stems

Preheat the oven to 350 degrees.
Prep the aromatics: Peel the shallots – then drizzle with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
Bake the aromatics: Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes until golden brown and very fragrant. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
Soak the chilis: While the aromatics are roasting, pour boiling water over the chili peppers to rehydrate them. Let them soak for 15 minutes. Drain the water.
Make the paste: Put everything in a food processor or very strong blender. Pulse or puree until the yellow curry paste reaches your desired consistency. The recipe should make about 1 1/2 – 2 cups of curry paste, and I use about 1/3 cup or more in each of my yellow curry recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The paste keeps for about a week in the fridge and it freezes well!
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Post  Sun, Jul 05 2020, 5:12 pm
Mojo Chicken (Cuban)
This is my go to recipe when I don't know what else to do with chicken lol

Mojo (the measurements are flexible)
1/3 cup olive oil
1/2 cup cilantro
1 tsp orange zest
1/3 cup blood orange juice (regular works also)
1/4 cup lime juice
3/4 tsp oregano
1-1/2 tbsp fresh mint leaves
4 cloves garlic
Salt and pepper

Mix in a food processor, pour over chicken and bake 350°F/ 177°C until done. I've never actually timed it so I don't know how long it takes but pretty much as long as baked chicken would usually take.

Serve with rice and black beans.
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Post  Sun, Jul 05 2020, 5:16 pm
Delicious! Thanks- keep ideas coming!
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Post  Sun, Jul 05 2020, 5:20 pm
Avgolemono (Greek lemon soup)
My son requests this all the time it's our all time favorite soup

ETA: It freezes really well also. I'll usually make a giant pot and then freeze a bunch for later.

chicken breast shredded fine
1 bay leaf
1 carrot chopped
1 onion sliced
5 peppercorns (or just pepper if you don't have)
½ cup water
6 cups chicken stock
¼ cup orzo
2 eggs beaten
2 lemons juiced
1 dash nutmeg
2 Tbsp parsley chopped
To prepare chicken:
In a braising pan place chicken, bay leaf, carrot, onion, 1/2 cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.

Cook until the chicken reaches an internal temperature of 165°F.

Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids left in the pan.

Shred chicken into very small threads, about 1 inch long.

To prepare broth:
In a Dutch oven or soup pot, bring chicken stock to a boil. Add the orzo and cook for about 8 minutes, then turn off heat.

While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy. Remove 1 cup of hot stock from the boiling stock pot.

Very slowly add the cup of hot stock to the egg mixture while whisking. Whisk this quickly, you don't want to cook or curdle the egg.

Pour egg and stock mixture back into the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.
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Post  Sun, Jul 05 2020, 5:30 pm
Soup sounds amazing! What do you usually serve on the side?
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Post  Sun, Jul 05 2020, 5:35 pm
Cuban Picadillo

3 Tbsp olive oil
1 small onion diced
1/2 green bell pepper diced (I usuallyuse the whole thing)
2 cloves fresh garlic pressed (we love garlic so I use more)
1 1/2lbs. Ground beef(I have substituted ground turkey and it’s still awesome)
1 tsp. Salt
1/2 tsp. Pepper
2 tsp Sazon
1 can (8 oz) tomato sauce
1 small can tomato paste
1/4 cup dry white wine(or vinegar)
4 Tbsp. Pimiento-stuffed green olives sliced
1 small box dark raisins (optional)
1/2 tsp. Cumin (I use more)
1/2 tsp. Oregano (I use more)

1 tablespoon ground coriander.
1 tablespoon ground cumin.
1 tablespoon ground anatto seeds (achiote) or turmeric.
1 tablespoon garlic powder.
1 tablespoon kosher salt.
2 teaspoons oregano.
1 tsp ground black pepper

Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is transluscent.

Add the ground beef and brown over medium heat.

Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 25 minutes.

Serve over white rice with tostones.
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