Coxinha

Brazilian Coxinha

Coxinha

Little Thighs

Coxinha (“little thigh”) is one of the most famous savory snacks in Brazil and indispensable to any party. Each bar and each family has its own recipe. 

Brazilian Sauce

These fried crisp ‘drumsticks’ filled with a well-seasoned sauce are so scrumptious – you can’t just have one.

The filling makes also a good base for a creamy sauce over noodles, potatoes, or rice.

Variations
  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Add a cream cheese dip.
  • Short version without forming the drumstick-balls: Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
The Coxinha Culinary Spice Kit includes the following spices:

Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves

Coxinha
Print Recipe
Brazilian Coxinha
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Cuisine Brazilian
Keyword marjoram, nutmeg
Servings
Ingredients
Shopping list
  • 1 lb chicken cooked and shredded
  • 1 large tomato finely chopped
  • 2 green onions finely chopped
  • 1 cup chicken broth
  • 1/2 cup cream cheese optional
  • 2 cloves garlic finely chopped
  • 1 onion finely chopped
  • oil
  • salt & pepper
Dough
  • 2.5 cups chicken or vegetable broth
  • 2 cups flour
  • 3 oz butter
Breading
  • 1 egg whisked
  • 1-2 cups flour
White dipping sauce (optionally)
  • 1/4 cup milk
  • 8 oz cream cheese
Culinary Spice Kit
  • Marjoram, oregano, white & black pepper, nutmeg, basil, chili, parsley, and bay leaves
Instructions
Filling
  1. In a PAN, heat 2 tbsp oil over medium heat.
  2. Fry garlic and onions until the onions turn translucent.
  3. Add chicken, tomatoes, green onions, and salt to taste.
  4. Season with half of the Coxinha spices, add more to taste.
  5. Cook 10 min. Add broth, opt. cream cheese.
  6. Cook about 10-20 minutes until the liquid is reduced.
Dough
  1. In a POT, heat broth and melt butter in it.
  2. Over low heat, add flour and salt & pepper to taste.
  3. Stir constantly until it becomes smooth and loosens from the pot. Let cool.
Coxinha
  1. Form a “golf” ball with the dough.
  2. Flatten it in your palm.
  3. Place the filling in the center, close, and form a smooth ball. Optionally, mold it into a drumstick or any other shape.
Breading
  1. Coat Coxinhas in egg, then in flour.
Frying
  1. In a POT, heat enough oil to cover Coxinhas and fry them until they turn golden all around.
White dipping sauce (optionally)
  1. Heat milk with salt & pepper. Stir in the cream cheese.
Serve
  1. Serve Coxinhas with a fresh salad and a dipping sauce.
  2. Enjoy!
Recipe Notes

Variations

  • Substitute chicken with any ground meat or with mixed vegetables and chopped mushrooms or with your favorite cheese or combine any of these ingredients to taste.
  • Short version without forming the drumstick-balls:
    Skip the dough and add 1 cup heavy cream to the filling. Serve the sauce over rice, noodles, or potatoes.
Pastel de Choclo

Chilean Pastel de Choclo

Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations
  • Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
  • Substitute black olives with green olives.
  • Add slices of carrots to the ground meat.
  • Add cooked chicken (bone- and skinless) as the second layer, on top of the ground meat.
The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

Print Recipe
Chilean Pastel de Choclo
Cuisine Chile
Keyword aji panca
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt
Optional
  • raisins
Culinary Spice
  • Aji panca, cumin
Cuisine Chile
Keyword aji panca
Servings
3-4
Ingredients
Shopping list
  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt
Optional
  • raisins
Culinary Spice
  • Aji panca, cumin
Instructions
Corn Paste
  1. In a FOOD PROCESSOR, mix corn and basil with some milk into a creamy paste.
  2. In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.
Pino Filling
  1. In a PAN, heat 1 tbsp oil over medium heat.
  2. Fry onions until they turn translucent.
  3. Add meat, Pastel de Choclo Spices, and salt to taste.
  4. Stir-fry meat until it’s crumbled and cooked. Set aside.
Assembling
  1. Coat a BAKING DISH with oil.
  2. Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  3. Finish with a thick layer of the corn paste.
  4. Sprinkle the top thinly with sugar.
Bake
  1. Preheat OVEN to 350°F.
  2. Bake the Pastel de Choclo in the OVEN until the sugar turns brown.
Serve
  1. Serve Pastel de Choclot with a fresh salad of your choice (optional).
  2. Enjoy!
Vaca Frita

Vaca Frita

Vaca Frita

Viva Vaca Frita

This popular Cuban dish is fresh and juicy. Vaca Frita is very easy to cook. Though it takes some patience.

The Secret is Cooking

The key to Vaca Frita or “fried beef” is slow cooked beef the Cuban way. Quick frying is the second and last step in the preparation.

Good for Two Different Dishes

Our tip: After cooking the meat, keep the cooking water. It’s a delicious broth that you can use to make another dinner. Peel and cut potatoes and root vegetables into the same size: either 1/4 inch for fast cooking or 1 inch for fast cutting. Cook them in the broth to create a Cuban style soup.

Variations
  • Substitute beef with chicken breast.
  • Vaca Frita with Mojo Sauce (see recipe below).
  • Add traditional black beans and fried plantains to the dish (see recipe below).
The Vaca Frita Culinary Spice Kit includes the following spices:
[1] Cumin, orange peel, oregano

[2] Chipotle pepper, ancho pepper

Vaca Frita Pizza
Print Recipe
Vaca Frita
Cuisine Cuban
Keyword Ancho, Chipotle
Servings
3-4
Ingredients
  • 1.25 lb skirt steak or brisket
  • 1 green bell pepper quartered
  • 1 green bell pepper halved & sliced
  • 1 large onion quartered
  • 1 large onion halved & sliced
  • 2 cups rice
  • 5 cloves garlic or more to taste
  • 2-3 tbsp lime or lemon juice
  • olive oil
  • salt
Culinary Spice Kit
  • Pouch [1] Cumin, orange peel, oregano
  • Pouch [2] Chipotle pepper, ancho pepper
Cuisine Cuban
Keyword Ancho, Chipotle
Servings
3-4
Ingredients
  • 1.25 lb skirt steak or brisket
  • 1 green bell pepper quartered
  • 1 green bell pepper halved & sliced
  • 1 large onion quartered
  • 1 large onion halved & sliced
  • 2 cups rice
  • 5 cloves garlic or more to taste
  • 2-3 tbsp lime or lemon juice
  • olive oil
  • salt
Culinary Spice Kit
  • Pouch [1] Cumin, orange peel, oregano
  • Pouch [2] Chipotle pepper, ancho pepper
Instructions
  1. Cook rice according to package instructions.
  2. In a POT, add meat, the quartered bell pepper & onion, 2 cloves garlic, salt to taste. Fill with water to cover. Close POT. Bring to boil. Turn heat to low.
  3. Cook 2-4 hours until meat is tender.
  4. Shred meat into 1/2 inch thick chunks.
  5. In a PAN, heat 1/2 cup oil over medium heat. Fry sliced onions and bell pepper with a pinch of salt until translucent. Scoop vegetables out for later. Keep the remaining oil in the PAN.
  6. In the same PAN, over medium heat, add meat, 3 cloves chopped garlic, Cuban Spices [1], and Cuban Spices [2] to taste. Fry for about 5-10 minutes until golden brown.
  7. Return vegetables to PAN to reheat.
  8. Turn off. Add lime juice and salt to taste.
  9. Serve with rice. Enjoy!
Recipe Notes

Recipe changes for variation with Mojo Sauce (spiced fried onions):

  • Step 5: Fry onions and bell peppers separate.
  • Step 6: Don't use Cuban Spices [2].
  • Step 7: Return only bell peppers to the PAN.
  • Step 8: Don't use lime juice.
  • New Step: To mix the Mojo Sauce, place fried onions in a BOWL and season with lime juice and Cuban Spices [2] to taste.
  • Step 9: Top with Mojo Sauce.

Recipe for fried plantains as a typical side:

  • Peel plantains and cut them into 1/2 inch slices.
  • In a PAN, heat 1/4 cup of oil over medium heat.
  • Fry plantain slices until they turn golden on both sides.
  • Season with salt to taste.

Recipe for black beans as another typical side:

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add 1 can black beans (rinsed).
  • Season to taste with salt, cumin, and black pepper.
  • Fry beans for a couple of minutes.
  • Add 1/2 cup of the broth from cooking the meat.
  • Cover POT and bring to boil.
  • Reduce heat to low, and simmer for 10 minutes.