Description
Explore the traditional Puerto Rican Christmas dinner menu, featuring delightful Nochebuena dishes that celebrate the festive season.
Ingredients
- Pernil (roast pork shoulder)
- Arroz con gandules (rice with pigeon peas)
- Pastellón (plantain lasagna)
- Tembleque (coconut pudding)
- Coquito (coconut eggnog)
- Ensalada de coditos (macaroni salad)
- Alcapurrias (fried stuffed fritters)
Instructions
- Prepare the pernil by marinating it with garlic, oregano, and adobo seasoning.
- Roast the pernil in the oven until the skin is crispy and the meat is tender.
- Cook the arroz con gandules by sautéing sofrito and adding rice and pigeon peas.
- Layer the pastellón with fried plantains, ground beef, and cheese.
- Chill the tembleque mixture until set and serve with a sprinkle of cinnamon.
- Blend the ingredients for coquito and refrigerate before serving.
- Mix the macaroni salad with mayonnaise, peas, and carrots.
- Fry the alcapurrias until golden brown and serve hot.
Notes
- Make sure to marinate the pernil a day in advance for better flavor.
- Use fresh ingredients for the best taste in the sofrito.
- Coquito can be made with or without alcohol, depending on preference.
- Tembleque can be garnished with toasted coconut for added texture.
- Prep Time: 1 hour
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting, Boiling, Frying
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 10g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg