My Global Food Challenge

Dominican Republic (3)

Chicken and Beef Empanada (Dominican Republic)

My rendition of the filling for a Dominican-style empanada, serve with rice or potato.


1 lb ground beef
1 1/2 lb chicken thighs, boneless, skinless, 1 inch chunks
2 teaspoon oregano
6-8 cloves garlic, finely chopped
2 medium white onions, finely chopped
1 green bell pepper, diced
1 red bell pepper, diced
1 (8 oz) cup tomato sauce
1 can pitted green olives, finely chopped
salt and pepper to taste
olive oil for sautéing
1 tbsp Badia Sazon Tropical Seasoning
1 cup chicken or beef stock


Heat olive oil on medium in large skillet and add onions and olives.  Mix garlic and peppers in blender,  add mix to onions and saute until onions are soft and translucent.

Put most of the mixture into large cast iron pot (or slow cooker), add chicken to the skillet with remaining onion mixture.  Brown chicken and add to pot.  Mix and add oregano, salt and pepper, stock, tomato sauce, and badia seasoning, and bring to a boil.  Lower to simmer and cover.

Break apart ground beef into large chunks and brown in skillet, add to pot when cooked through.  Let the mixture cook on medium heat until most of the water has evaporated.  Add salt and pepper to taste.

Link to My Post on Dominican Republic:

Cuisine:  Dominican

Main Ingredient:  Ground Beef

Papas Rellenas de Queso – Stuffed Potatoes With Cheese (Dominican Republic)

I love this stuffed potatoes with cheese recipe (papas rellenas de queso). It is an excellent appetizer to start a great meal. My kids, Kiara and Jose, love to eat these delicious potato balls. This dominican recipe is what I call “a fun food”. With little ingredients you too can make these savory potato balls in a flash!


6 washed potatoes
1/2 cup butter or margarine
1 1/2 cup milk
1 cup low fat mozzarella shredded cheese
1 cup low fat cheddar cheese cut into small cubes
1/2 cup flour
2 beaten eggs
1/2 cup breadcrumbs
Extra virgin olive oil or vegetable oil to fry


Boil your potatoes in a saucepan  until soft. Drain and let them cool down. Peel the potatoes and mash them with the butter or margarine to make a purée. Add the milk and the mozzarella cheese, and mix well.

Cook this mixture over low heat until thick. Let it cool down, then make little balls with a small holes in the center. Stuff your potato balls with cheddar cheese and close the holes.

Coat each the potato balls with wheat flour, then with the eggs and finally with breadcrumbs. Heat the oil in a frying pan and fry the balls until golden brown. Put them on a plate with paper towels to drain any remaining oil, then serve and enjoy.

Link to My Post on Dominican Republic:

Cuisine:  Dominican

Main Ingredient:  Potatoes


Tostones – Fried green plantains (Dominican Republic)


3 cups canola oil
2 green plantains
Kosher salt, to taste


In a medium sized caldero or deep fryer, heat the oil to 325 degrees. (You should have about 3 to 4 inches of oil; add more or less if necessary, depending on caldero size.) Meanwhile, peel the plantains and cut them into 1 1/2-inch rounds. Place the sliced plantain in a bowl and cover with water while you wait for the oil to heat.

Use a thermometer to make sure oil arrives to 325 degrees. Drain the plantains, blotting with paper towel to dry well.

Carefully add the sliced plantains to the hot oil, working in small batches so as not to overcrowd the caldero, which will cause the oil’s temperature to lower. Fry the slices for about 3 to 4 minutes, until the are lightly colored and thoroughly cooked. Using a slotted spoon, transfer the plantains to a flattened paper bag lined with paper towel. Leave the oil on the heat, for the the second frying.

Now you’re ready to flatten the plantains and turn them into tostones. Using a tostonera (a hinged, two-part contraption sold in many Latin supermarkets and even at some and, flatten the slices. (If you don’t have a tostonera, you can flatten them with a mallet, the back of a large spoon  or by placing the slices between two sheets of brown paper bag and pressing down with the heel of the palm of your hand.) However you do it, the key is to flatten enough but not too much. They should be about 1/2-inch thick when you’re done flattening, to ensure they remain crispy on the outside and tender in the inside.

Raise the oil temperature to 375 degrees. Working in small batches again, return the flattened plantain slices to the oil are fry until they’re crisp and golden, about 3 minutes. Remove from the oil using a slotted spoon, drain again on paper towel, sprinkle with salt and serve immediately.

Link to My Post on Dominican Republic:

Cuisine:  Dominican

Main Ingredient:  Plantains

File:Dominican Republic in North America (-mini map -rivers).svg

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