Machado Empanada Filling - Ana E. Machado

Machado Empanada Filling

First Set of Ingredients:

• 1 oz salt pork, rinsed off and diced
• 2 oz lean cured ham, rinsed off and diced

Second Set of Ingredients:

• 1 Tablespoon vegetable oil
• 1 green pepper, seeded & chopped
• 1 medium yellow onion, chopped
• 2 – 3 garlic cloves, chopped

Third Set of Ingredients:

• 1 teaspoon dried oregano
• 1 T Adobo
• ¼ t white vinegar
• 1 lb ground beef

Fourth Set of Ingredients: 

• 6 pimiento stuffed olives, sliced
• 2 t drained capers
• 2 T raisins
• 2 T (give or take) tomato sauce (the final mix should be somewhat dry)

In a caldero (heavy kettle with lid), rapidly brown the salt pork and ham over medium high heat. 


Reduce heat to low and add the 2nd set of ingredients. Sauté for approximately 10 minutes, stirring occasionally.

Add the 3rd set of ingredients, mix and stir over high heat until the beef loses its red color. Turn heat to low, 
add the last set of ingredients, mix and cover. Cook for 30 minutes.

Disclaimer: my mother has never written her recipes down, and measures out amounts with her favorite wooden spoon or her hand. I did the best I could with the measurements while watching her make this batch of filling several years ago.

COQUITO RECIPE - Lee Chico

• 1 c water;
• 2-3 cinnamon sticks; 
• 1/4 -1/2 tsp ground cloves; 
• 1/4 tsp nutmeg 
• 4 egg yolks; 
• 14oz can sweetened condensed milk; 
• 12 oz can evaporated milk; 
• 15 oz can creme of coconut; (optional 15 oz can coconut milk) 

Boil the spices in water a few minutes till water nice and brown, strain and let cool. In meantime combinel all the canned fluids and egg yolks, then add cooled spiced water and stir well. Bottle and refrigerate. That is the recipe for all family members. 

For ADULTS add about 1 cup or to taste of Puerto Rican rum, making sure its a good quality white clear rum. This should be made several days prior to drinking as the flavors marinate best over a few days.

There are several different recipes out there some more simple than others, will shortly post another one without eggs for those leery of raw eggs in their drink.

TACO SALAD - Peggy Konopka Martinez

Ingredients: 

• 1 LB. CHOP MEAT
• 1 PKG. TACO SEASONING MIX (LOW SODIUM)
• 8 OZ. BAG SHREDDED CHEDDAR CHEESE
• 2 TOMATOES, CUT IN CHUNKS
• LETTUCE, SHREDDED
• 1 SMALL BAG DORITOS, CRUSHED
• 1 BOTTLE CATALINA DRESSING
• 1 SMALL CAN BLACK OLIVES (OPTIONAL)

COOK MEAT AND DRAIN.  ADD TACO SEASONING.  EMPTY INTO CASSEROLE DISH AND ADD ALL OTHER INGREDIENTS.   MIX.

ENJOY