PINCHOS
Pinchos are grilled marinated chunks of pork or chicken on a stick, Puerto Rico's version of shish kebab. The traditional way to eat pinchos is with a slice of soft, warm bread. It's one of the island's most popular street foods, and some of my favorite childhood memories are of sitting and talking or dancing around by my cousin's roadside pinchos stand. There are lots of versions of pinchos, but what I think makes this recipe especially good is the use of sofrito, the magical Puerto Rican blend of herbs and aromatics that's the base of some of our tastiest dishes. Sofrito is easy to make yourself, or you can buy it premade.
Provided by Food Network
Categories main-dish
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the sofrito, oil, sazon, adobo, onion powder, granulated garlic and black pepper in a large bowl. Add the pork and toss to coat. Marinate the meat at least overnight or 12 hours for best results.
- When ready to cook, remove the meat from the refrigerator. Drain off and discard the marinade. Preheat a grill to 450 degrees F or medium-high heat. Thread the meat onto 12- or 14-inch skewers, leaving a 3-inch space at the bottom of each skewer.
- Place the skewers on the grill and grill for 3 minutes. Carefully flip the skewers and grill the other side for 3 minutes. Flip the skewers again and cook for an additional 2 minutes on the other side, then brush the pinchos with barbecue sauce. Flip once more and cook until the pinchos are browned and an instant-read thermometer inserted into the pork registers 145 degrees F, about 2 minutes more. Remove from the grill, brush again with barbecue sauce, and rest 5 minutes before serving. Toast the slices of bread on the grill; skewer one slice onto the top of each pincho.
PINCHOS
Chef and Food Network Kitchen instructor Yia Medina makes this recipe whenever she wants to feel close to her family in Puerto Rico.
Provided by Food Network
Categories appetizer
Time 12h20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Combine 1/2 cup sofrito, 1/3 cup olive oil, 1 1/2 tablespoons each sazón and adobo seasoning, 1 1/2 teaspoons each onion powder and granulated garlic and 1/2 teaspoon pepper in a bowl.
- Toss with 2 1/2 pounds pork tenderloin (cut into 2-inch cubes); marinate overnight.
- Thread the meat onto skewers, leaving space at the bottom of each. Grill over medium-high heat for 3 minutes per side. Flip again and cook 2 more minutes. Brush with barbecue sauce, flip again and cook 2 more minutes. Remove from the grill, brush with more barbecue sauce and let rest 5 minutes. To serve, add a piece of grilled bread to each skewer.
RED PINCHO SEASONING
Make and share this Red Pincho Seasoning recipe from Food.com.
Provided by Outta Here
Categories Spanish
Time 10m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Put all ingredients in a spice grinder or blender and blend until it is a powder. Store in a jar with tight fitting lid.
Nutrition Facts : Calories 418.3, Fat 9.6, SaturatedFat 1.5, Sodium 55881.4, Carbohydrate 89.8, Fiber 24.8, Sugar 40.1, Protein 14
YELLOW PINCHO SEASONING
This is used in Spanish cooking, similar to curry powder, to season meat or vegies. Use as a rub on pork or chicken.
Provided by Outta Here
Categories Spanish
Time 5m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Place all ingredients in spice grinder or blender and blend until it is a powder. Store in jar with tight fitting lid.
Nutrition Facts : Calories 479.5, Fat 9.2, SaturatedFat 2.2, Sodium 55862.6, Carbohydrate 101.2, Fiber 23.3, Sugar 37.8, Protein 11.9
More about "red pincho seasoning recipes"
5 CLASSIC SPANISH PINCHOS | QUICK & SIMPLE TAPAS …
From spainonafork.com
5/5 (1)Category Appetizer, Main CourseCuisine Spanish
- Finely grate 2 ripe tomatoes into a bowl, finely grate 1 large clove of garlic into the tomato, mix together, spoon the mixture over some slices of crunchy baguette, season with a little sea salt, top off each one with a slice of Manchego cheese, freshly chopped parsley and a kiss of extra virgin olive oil, pierce each one with a toothpick to hold everything together
- Add 2 cans tuna in olive oil into a sieve with a bowl underneath, mix the tuna around to remove any excess oil, add the tuna over some slices of crunchy baguette, top off with some strips of roasted red bell pepper, one anchovy and pierce a toothpick with a green olive to hold everything together
- Crack 4 eggs into a bowl, season with sea salt & black pepper and whisk together, heat a small nonstick fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil, after 2 minutes add in 2 cups (100 grams) fresh spinach and mix with the olive oil (I like to add the spinach in batches so it doesn´t over flow out of the pan), once the spinach is wilted, lower the fire to a low-medium heat and add in the whisked eggs, after 2 minutes run a spatula through the outer edges, to ensure the omelette is not sticking, about 4 minutes after adding the eggs, place a plate that is a just a slightly smaller than the pan over the pan, place a hand on the plate and with the other hand flip the pan into the plate, slide the omelette back into the pan to cook the other side, compact the omelette from the outer edges towards the center, after a total cooking time of 8 minutes on the eggs, remove from the heat, cut in slices, add some jarred roasted red bell peppers over some slices of cr
- Add 1 boiled potato cut into small 1/4 inch (.65 cm) pieces into a large bowl, along with 2 hardboiled eggs roughly chopped, 1 tomato finely chopped, 10 green pimento stuffed olives cut in half, 1/2 cup (125 grams) mayonnaise, 2 tbsp (8 grams) chopped chives, 1 finely grated or minced clove of garlic and season with sea salt & black pepper, mix together until well combined, spoon the potato salad over some slices of crunchy baguette and pierce each one with a toothpick with a green olive
A TRIO OF PINCHOS: BASQUE COUNTRY FAVORITES - THE WOKS OF …
10 BEST PINCHOS RECIPES | YUMMLY
From yummly.com
PUERTO RICAN BBQ PINCHOS (BBQ SHISH KABOBS) - LATINA …
From latinamommeals.com
HOMEMADE SPICE BLEND RECIPES
From allrecipes.com
ANCHOVY, RED PEPPER, AND MANCHEGO PINTXOS RECIPE
From seriouseats.com
10 EASY & DELICIOUS PINTXOS RECIPES - SPANISH SABORES
From spanishsabores.com
HOW TO MAKE PUERTO RICAN PINCHOS - SPOON UNIVERSITY
From spoonuniversity.com
ANCHOVY, ROASTED RED PEPPER, POTATO AND EGG PINTXOS …
From latimes.com
SIMPLE PUERTO RICAN PINCHOS RECIPE - HOW TO MAKE …
From delish.com
Category Weeknight Meals, DinnerTotal Time 30 mins
- Shake off excess marinade and thread the meat onto skewers, leaving a 2-inch space at the end of each skewer.
- Heat the grill to about 450º. Quickly grill the bread slices about 1 minute each side and set aside.
5 MINUTE ROMESCO SAUCE RECIPE - PINCH OF YUM
From pinchofyum.com
10 HOMEMADE SEASONING MIXES AND BLENDS RECIPES - LIVING ON A …
From livingonadime.com
LEMON PEPPER VINAIGRETTE - EASY SALAD DRESSING! - HINT OF HEALTHY
From hintofhealthy.com
CHICKEN SKEWERS WITH MIXED SPICES | PINCHOS MORUNOS
From thefoodieslarder.com
RED PINCHO SEASONING RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PINCHITO SPANISH SEASONING FROM SOUTHERN SPAIN | SAVORY SPICE
From savoryspiceshop.com
FRANK'S REDHOT MADE RANCH AND QUESO DIP SEASONING MIXES
From delish.com
[RECIPE + VIDEO] PINCHOS DE POLLO (CHICKEN SKEWERS) - DOMINICAN …
From dominicancooking.com
#15-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #condiments-etc #spanish #easy #european #herb-and-spice-mixes #dietary #low-cholesterol #low-saturated-fat #cooking-mixes #low-in-something #3-steps-or-less
You'll also love