Best Puerto Rican Crabmeat Stew Mofongo Puertorriqueno Recipes

Puerto Rican Crabmeat Stew: Mofongo Puertorriqueno image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 gallon water
4 green plantains
Oil, for sauteing
1 white onion, cut into 1/4-inch dice
1 green bell pepper, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
1 large, round tomato, cut into 1/4-inch dice
2 chipotles, chopped
1/2 cup white wine
1 pound crabmeat, cleaned
2 tablespoons chopped cilantro
Salt and pepper
Canola or corn oil, for frying
1 cup chicken stock

Steps:

In a large pot, bring water to a boil and blanch plantains. Peel plantains and cut into 2-inch segments.
In a saute pan, heat oil and saute onions, peppers and tomatoes. When soft, add the chipotles and white wine. Cook until liquid is almost evaporated. Add crabmeat and cook for 3 minutes. Add cilantro and season with salt and pepper.
Heat oil to 350 degrees F. Fry plantains for 5 minutes, then drain and divide into 4 equal portions. Place each portion individually in a mortar, and mash plantains, adding chicken stock as needed. Coat sides of mortar with plantain and fill with crab stuffing. Fold over the edges to form a dumpling and flip onto a plate.

Mondongo: Puerto Rican Tripe Stew image

Provided by Steve P.

Categories Stew

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 17

4 1/2 lbs beef tripe, trimmed
1 lb calf foot, cut up
6 limes, halved
1/4 lb lean cured ham, washed and cut into 1/2 inch pieces
1 lb pumpkin or 1 lb squash, peeled and diced
2 medium onions, peeled and coarsely chopped
2 green peppers, seeded and coarsely chopped
4 garlic cloves, peeled and coarsely chopped
6 fresh cilantro leaves, coarsely chopped
2 tablespoons salt
10 cups water
1 (1 lb) can garbanzo beans, boiled in water with salt (chick-peas)
1 lb jicama (apio is a root veggie that tastes like a combo of potato celery and water chestnut) or 1 lb potato, peeled and cut in 1 1/2 inch pieces (apio is a root veggie that tastes like a combo of potato celery and water chestnut)
1 lb yautia, peeled and cut in 11/2 inch pieces
1 lb pumpkin (in addition to the amount previously called for in "B" list) or 1 lb squash, peeled and cut into 1 1/2 inch cubes (in addition to the amount previously called for in "B" list)
1 (8 ounce) can tomato sauce
2 teaspoons salt

Steps:

Wash tripe tripe and calf's feet thoroughly under running water.
drain and dry.
Reserve calf's feet.
Rub tripe with limes and place in a pot.
Squeeze the rest of juice from limes over tripe.
Add water to cover tripe by 2 inches and bring rapidly to a boil.
Reduce heat to moderate and boil, uncovered, for 10 minutes.
Drain and rinse well in cold running water.
Cut tripe into strips 1+1/2 inch x 1 inch and place in a 10 quart kettle, together with calf's feet and rest of ingredients included in list"B".
Bring rapidly to a boil, reduce heat to moderate, cover, and boil about 2 hours or until tripe is tender.
Add garbanzo's, including liquid, and rest of ingredients included in list"C" and bring to a boil over over high heat.
Reduce heat to moderate, cover, and boil until vegetables are fork-tender.
Taste and adjust seasoning.
Boil, uncovered, over moderate heat, until thickened to taste.