Recipe: Puerto Rican Crock Pot Recipes - Repost of some of my recipes for dearest Elma:

As usual I have errands to do, but I am copying these for your use. Saludos afectuosos!

Gladys/PR

---

Recipe(tried): Puerto Rican Pot Roast in the Crockpot (Carne Mechada al Estilo Puertorriqueno)

Board: International Recipes at Recipelink.com
From: Gladys/PR 4-14-2005
To: Dearest Naty: Of course I have very good recipes for the cro...


This is the first recipe I am posting for you dear Naty. I will try to post as frequently as possible because right now I have my timr limited because of the inhouse guests.

---

Puerto Rican Pot Roast (Carne Mechada al Estilo Puertorriqueno) Crockpot Style
Servings 8-10

4 tb olive oil
3 tablespoons white-wine vinegar
1 tablespoon Adobo Goya (or 2 envelopes Saz n con Culantro y Achiote)
1/2 tablespoon dried oregano
3 to 3-1/2 pounds eye of round

STUFFING:
1/3 cup dried currants or raisins, soaked in 1/3 cup dry sherry (reserve the sherry to add as liquid)
1/2 cup manzanilla or red pimento stuffed olives, chopped
1/4 pound smoked ham (jam n de cocinar), diced
1 chorizo (red Spanish sausage), chopped

BRAISING MIXTURE:
1/2 cup tomato sauce (I use 1/2 can of chopped tomatoes with their liquid, passed through a blender or processor)
1 cup beef broth, reserved to add little by little, if necessary, during the cooking process
1/3 cup Basic Recaito (Sofrito)
remaining stuffing
6 red potatoes, cut into medium pieces

Combine the olive oil, vinegar, adobo (or Saz n envelopes), and oregano. Season the meat with this mixture. With a sharp knife, cut a large incision through the center of the meat.

Combine all of the stuffing ingredients. Stuff the meat, cover, and let stand for 1 hour.

Sear the meat on all sides in a large pot or Dutch oven over medium-high heat. Preheat the crockpot to high. Transfer the meat to the crockpot. Add the reserved dry sherry over the meat & specially under it.

Combine the braising ingredients except the broth, that you will add later, tablespoon by tablespoon if necessary. Add the braising ingredients to the meat; place the potatoes over the meat and cover; continue cooking using the high temperature of the crockpot for 3 or 4 hours.

Occassionally uncover & check to determine if you need to add some liquid. At half the cooking time, uncover & turn over the meat. After the first 3 or 4 hours, reduce the heat of the Slow Cooker to Low and cook for an additional 1 hour or until meat & potatoes are tender.

Slice the meat; return it to the sauce at the crockpot & cook it for additional 10 minutes at LOW temperature.

Serve over perfect white rice & with a green salad. Buen Provecho!

---

Recipe(tried): Crockpot Carne Guisada (Crockpot Beef Stew, Puerto Rican Style) For Naty
Board: International Recipes at Recipelink.com
From: Gladys/PR 4-15-2005
To: ISO: Latin Recipes for crockpot

CROCKPOT CARNE GUISADA
(Crockpot Beef Stew, Puerto Rican Style)

3 lbs beef stew meat
1/2 can chopped tomatoes with their liquid, processed until it looks like a tomato puree.
salt and pepper to taste or Adobo Criollo Goya
1 envelope Sazon con Culantro y Achiote to add color
3 cloves garlic crushed
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup choped red bell pepper
1/4 cup chopped fresh cilantro
1/2 tsp cumin (optional)
1/2 tsp oregano dry oregano, crushed between your hands
1/2 cup beef stock or white wine
3 big potatoes, peeled & chopped in big slices

Season the stew meat with the Adobo, Saz n, cumin, oregano and crushed garlic.

Place the onion, chopped peppers, crushed garlic in the crockpot. Add the stew meat already seasoned over the chopped vegetables, 1/4 cup tomato puree and 2 tbsp beef stock or wine to the crockpot. Cover with the chopped potatoes. Sprinkle the potatoes with Adobo or salt and pepper. Add another tb. of stock or wine, if necessary.

Turn crockpot to High, cover and cook for 2 hours.

After that time, uncover, turn everything from bottom up and if it is too liquid, sprinkle with a little bit of flour. Cover again and continue cooking on High for 1 more hour.

Check and add some liquid gradually if necessary. Lower the crockpot heat to LOW and continue cooking until sauce is nice and thick.

Serve over white rice or Spanish rice and accompany with vegetables. Delicious!

---

CrockPot Lentil Soup Puerto Rican Style
(Sopa de Lentejas al Estilo de Puerto Rico)
Servings 8

2 tablespoons vegetable oil
5 ounces chorizo sausage, peeled and sliced into 8 parts
1 cup coarsely chopped onion
1 cup chopped red bell pepper
1 cup (1/4-inch) pieces pumpkin
3 cloves garlic, or to taste, well crushed in a mortar
1 large tomato, peeled, seeded, and coarsely chopped
1 1/2 cups lentils, picked over and rinsed
1 celery rib with leaves,
1 carrot, peeled and sliced thin or well chopped
1/4 cup chopped cilantro,
2 bay leaves, (optional)
6 cups or more water
salt and freshly ground black pepper, to taste or Adobo Criollo Goya to taste
4 small potatoes, peeled and cut into 1/4-inch dice

Add the oil to the crockpot. Add the chorizos, onion, bell pepper, pumpkin, celery, carrot, potatoes, garlic, tomato, lentils and the herbs.

Add enough water to cover the lentils by at least 2 inches; add the seasonings, cover and put the crockpot on high. Cook until all the vegetables and grains are soft (at least 3 hours). If necessary, add more water.

Before serving, discard the bay leaves, and taste for seasoning. Serve the soup piping hot, garnished with some additional chopped cilantro.

Serve with green plantain Tostones as an accompaniment.

Note: Add some Bijol for the golden color and aroma that the Achiote provides to our dishes.