All Dominican Recipes

Chimi

Ingredients

• 2 lbs Ground Beef 80/20 Blend
• 8 Garlic Cloves Mashed
• ½ tsp salt
• 2 ½ tsp Whole DR Oregano
• ½ Lime
• 1 tbs Sopita/Chicken Bouillon Cube or Adobo
• 1 head Cabbage thinly sliced
• ½ cup Vinegar
• ¼ cup Water
• Pinch of Salt
• 3 Tomatoes thinly sliced
• ¼ Red Onion Thinly Sliced
• ⅓ cup Ketchup
• ⅓ cup May
• Pan de Agua or Portuguese Bread

Instructions

1. Let's begin by mixing together the ketchup and mayonnaise until it's well combined. Set aside
2. Add the thinly sliced onions to thinly sliced cabbage. Add vinegar, water, and pinch of salt. Set aside
3. In a mortar and pestle/pilon, add garlic cloves and pinch of salt. Mash until you form a paste
4. Add Dominican Oregano and continue to mash until the oregano is and garlic are well combined
5. Add sopita/chicken bouillon cube or seasoning salt of choice. Mash together as well
6. Add seasoning paste to ground beef and 1/2 fresh lime. Mix until well combined
7. Form thin patties that relatively the same size as the bread that you're going to use. Feel free to make them a bit thicker if you like. Set formed patties aside until all are ready
8. Warm up stove griddle over medium heat and lightly brush on olive oil One by one, add chimi patties
9. After about 2 minutes, gently press down on patties with spatula. You want patties to remain thin while cooking
10. After about 3 minutes of cooking or until they've developed a brownish color flip them over. Be careful not to burn or overcook your chimis
11. Cook chimi for an additional 3 minutes or until cooked entirely.
12. Remove chimi and let them rest
13. Cut bread in half and toast on griddle
14. Once bread is toasted, build chimi to your liking
15. First add special sauce, then chimi meat, then cabbage being sure to drain any access vinegar-water, add tomatoes, and onions.

Yaniqueque

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons unsalted butter, melted
• 3/4 cup water

Instructions

1. Sift the flour, baking powder, and salt together and mix.
2. Add the melted butter and mix until well combined
3. Gradually add the water (1/4 cup at a time) until you have a dough that is easy to handle and doesn't stick to your fingers.
4. Knead the dough with your hands and form 8 small, equal-sized balls.
5. Roll out the balls of dough on a floured surface into circles.
6. Prick the center of each dough circle with a fork to prevent it from puffing up too much while frying.
7. Preheat the oil to medium heat. When hot, reduce the heat slightly and fry the yaniqueques.
8. Once fried, place them on a plate lined with paper towels to absorb the excess oil and sprinkle with salt.

Arroz con Leche



Ingredients

• 1 cup rice, preferably long grain
• 6 cups water
• 1 cup sugar
• 3 cups evaporated milk, divided
• 1 teaspoon salt
• 4 cinnamon sticks
• 6 cloves
• 1/4 cup raisins
• 1 teaspoon nutmeg
• 2 tablespoons butter (optional)

Instructions

1. prepare Dominican sweet rice pudding, start by soaking the rice in a pot with 2 cups of water along with the cinnamon sticks and cloves for two hours. This will concentrate the flavors for a richer taste.
2. Then, add the remaining water and season with a teaspoon of salt.
3. Next, cook over medium heat until the rice is soft.
4. Stir constantly to prevent it from sticking to the bottom of the pot or burning.
5. Once the rice is soft, add the milk and sugar and bring to a boil. Then, add the raisins.
6. Once it has a thick consistency, remove from the heat and take out the cinnamon sticks.
7. Next, add the butter to the rice and mix well.
8. Finally, let it cool to room temperature and serve in small cups or your preferred containers. To decorate and add more flavor, sprinkle with ground nutmeg.

Moro de Habichuelas Negras



Ingredients

• 2 tbsp olive oil
• ½ green bell pepper chopped
• ¼ onion chopped
• 3 cloves garlic smashed
• ½ lime
• 1 tbsp sofrito
• 1 tsp tomato paste or ¼ cup tomato sauce
• 1½ tsp adobo
• ½ tsp sazon
• ½ tsp salt
• ¼ tsp oregano
• Pinch of cumin
• 1 15.5 oz can black beans about 1½ cups, drained
• 2 cups rice washed
• 2¾ cups water

Instructions

1. Wash and finely chop the cilantro. Wash the thyme. Finely chop the celery stalk, the capers, and 1/4 of a green bell pepper. Peel and grate the garlic cloves.V Heat a little olive oil in a large saucepan and sauté the chopped vegetables for a couple of minutes. Stir in the tomato sauce, the cooked black beans, and season to taste.
2. Add the bean cooking liquid. To calculate the amount of liquid needed, measure the rice by volume and use 2.5 measures of broth. That is, for one cup of rice, you will need 2.5 cups of broth. Heat until it comes to a boil.
3. Add the rice and cook over low heat, stirring frequently to prevent sticking. When there is no liquid left on the surface, reduce the heat to low and cover the saucepan. Cook for 15 minutes. Once ready, add a splash of oil, stir, and let it rest for five more minutes, covered, before serving.

Tres Golpes



Ingredients

• 12 medium eggs
• 1 cup frying oil
• 16 oz half pound cheese
• 16 oz half pound Dominican salami, thinly sliced

Instructions

1. Heat the oil in a non-stick frying pan over medium heat. Fry the eggs to your liking.
2. Fry the cheese until golden brown and crispy.
3. Fry the salami in the heated oil over medium-high heat, turning it to brown on both sides.
4. Remove it from the oil and let it rest on a paper towel to absorb the excess oil.

Pica Pollo



Ingredients

• Chicken pieces.
• Wheat flour, as needed for coating.
• One tablespoon of sweet paprika for the marinade.
• One teaspoon of garlic powder for the marinade.
• One teaspoon of dried oregano for the marinade.
• One teaspoon of ground black pepper for the marinade.
• One teaspoon of dried thyme for the marinade.
• Two or three tablespoons of wheat flour for the marinade.
• 300 ml of beer for the marinade.
• Two eggs for the coating.
• Plenty of extra virgin olive oil for frying the chicken.
Salt to taste.

Instructions

1. We put all the marinade ingredients in a large bowl and mix them with the beer. We add the seasoned chicken pieces and coat them well with the marinade. Then we add two tablespoons of flour and mix well until all the pieces are thoroughly coated. We leave it in the refrigerator to marinate for 6 hours, or better yet, overnight if preparing it the day before. We remove the chicken pieces from the marinade, coat them in flour and beaten egg, and fry them in plenty of oil until golden brown. We drain the chicken on paper towels to remove excess oil and place them on a platter, serving immediately so the Dominican picapollo arrives piping hot.

Bandera Dominicana



Ingredients

• 2 cups of white rice
• 1 pound of kidney beans
• 1 pound of beef (brisket or stewing beef)
• 1 medium onion
• 1 green bell pepper
• 3 cloves of garlic
• 2 tablespoons of vegetable oil
• 2 tablespoons of tomato paste
• 1 teaspoon of oregano
• Salt and pepper to taste
• 1 bay leaf

Instructions

1. Prepare the beans: Soak the beans overnight. The next day, rinse them and cook them in water with the bay leaf until tender. Make the sofrito: Dice the onion, bell pepper, and garlic. In a pot, heat a tablespoon of oil and sauté the vegetables until golden brown. Add the tomato paste and cook for a few minutes. Cook the meat: Add the meat to the sofrito and season with salt, pepper, and oregano. Cook until browned and tender. White rice: Wash the rice and cook it in 4 cups of water (2 cups per cup of rice) with salt and a tablespoon of oil. Cook over medium heat until the water is absorbed, then reduce the heat and let it rest, covered, until the rice is fluffy. Combine the flavors: Add the cooked beans to the meat and mix well. Simmer gently to allow the flavors to meld.

Pastelon



Ingredients

• (Serves 6)
• For the ripe plantain puree: 6 ripe plantains (very yellow with dark spots)
• 2 to 3 tablespoons vegetable margarine
• Salt to taste
• For the lentil filling:
• 2 cups cooked lentils
• 1/2 chopped onion
• 1/2 chopped red bell pepper
• 3 minced garlic cloves
• 2 teaspoons dried oregano
• 2 teaspoons seasoning
• 4 tablespoons tomato paste
• 1/2 cup vegetable broth
• Salt and pepper to taste
• A drizzle of cooking oil
For assembly: 2 cups shredded plant-based cheese (such as mozzarella or cheddar).

Instructions

1. First, peel the ripe plantains and cut them into medium-sized pieces. Boil them in a pot with water and a little salt until soft, about 15 minutes. Drain them and mash them in a large bowl, mixing in the vegetable margarine until creamy. Adjust the salt to taste.
2. While the plantains are cooking, prepare the filling. In a large skillet, heat a little oil and sauté the onion, bell pepper, and garlic until golden brown.
3. Add the cooked lentils, oregano, sazón seasoning, tomato paste, and vegetable broth. Cook over medium heat, stirring well until thickened and flavorful. Season with salt and pepper.
4. To assemble the casserole, spread an even layer of the plantain mash in a baking dish. Top with the lentil mixture. Finish with another layer of plantain mash. Sprinkle the top with shredded vegan cheese.
5. Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the cheese is melted and golden brown. Let it rest for a few minutes before serving.