The Latino community has adapted well to American customs, and when it comes to holiday meals, we like showing off our rich flavors. During this time many women (and men) compete with other family members to see who has the best dish. We love big together’s and love it when people eat our food because it’s a sign of pure deliciousness. Check out these two amazing recipes with a Latino flare that will have you competing for the best dish of the night!
Cuban Latin Mojo Turkey (Via The Latin Kitchen)
Anything with the word mojo is sure to deliver some great flavor and this turkey recipe is packed with great ingredients that will deliver a flavorful juicy bird!
INGREDIENTS
18-pound whole turkey
2 cups of Olive Oil
1 ½ cups garlic, chopped
1 onion, diced
1 cup of orange juice, freshly squeezed
1 cup of lime juice, fresh squeezed
1 cup of pineapple juice
1 cup of salt
¼ cup of cider vinegar
3 tablespoons of cumin
1 bunch of cilantro, chopped
1 teaspoon of ancho powder
1 teaspoon of cracked black pepper
HOW-TO
Thaw the turkey if frozen, remove giblets and excess fat. Mix all remaining ingredients well to dissolve salt. Pour marinade over turkey making sure to rub into bird and cavity. Place turkey into the refrigerator overnight flipping the bird over at least once to redistribute marinade. Place into a 375-degree oven for 12 minutes a pound. About 3 hours and 35 minutes for an 18-pound turkey. Reserve marinade and place into a pot and bring to a boil. Keep as dressing for turkey when it’s done.
Once fully cooked, rest for ½ hour, then carve and serve hot.
Three-Meat Stuffing (courtesy of Ingrid Hoffman)
Ingredients
10 large eggs
1 cup (2 sticks) of unsalted butter, divided
1 1/2 pounds of ground beef (ground 3 times)
1 1/2 pounds of ground pork (ground 3 times)
3 large yellow onions, finely chopped
15 garlic cloves, finely chopped
1 cup of steak sauce
1/2 cup of apple cider vinegar
1 lemon, zested
1 tablespoon of ground cumin
1 tablespoon of dried oregano
Kosher salt and freshly ground black pepper to taste
1 red bell pepper, seeded, ribbed and finely chopped
1 green bell pepper, seeded, ribbed and finely chopped
5 celery stalks, thinly sliced
4 bunches of scallions, white and light green parts only, finely chopped (about 1 1/2 cups)
1 (6-ounce) can of tomato paste
5 slices of white bread
1/3 cup of milk
1 pound of cooked Italian sausage, sliced
1 cup of raisins
1 cup of finely chopped flat-leaf parsley
1 cup of small pimento-stuffed olives
HOW-TO
Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often until the onions are completely tender and the meat is cooked through 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you’re ready to make the rest of the stuffing.
To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine. Preheat the oven to 350 degrees.Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.
