Spanish / Fishkill Food

Enchilada Sauce- Pantry StyleBy Fish FoodThis sauce has all the smoky, spicy, earthy flavors you desire from a true enchilada sauce, but it’s super pantry friendly. Use this sauce to smother your burritos, tacos, eggs or nachos. A very versatile sauce. The chili powder in the pantry is very mild, so if you desire the sauce to have more heat you could add cayenne pepper or find a spicier chili powder. And in full disclosure- cumin powder isnt carried in the pantry. But you can find it in the commissary. This recipe makes about 2 cups of sauce.

“It’s a Avocado! Thanks” GuacamoleBy Fish Food"Voted best guacamole in Wallkill" - Brycen Conk This goes good with Taco’s, Steak, shrimp, Chicken or Fish and of course Tortilla Chips! Recipe for 6 people.

Saucy Black Eyed PeasBy Fish FoodBlack-eyed peas are a great source for protein and fiber. (Plus folate, copper, thiamine and iron). Ok, logistics out of the way…now on to a very simple recipe! The recipe calls for cooked black-eyed peas- if your using dried; soak 2 cups of beans overnight in about 8 cups of water. Rinse and drain. Cook in pressure cooker (instant pot) with 4 cups of water for 30 minutes. Recipe prep doesn’t include cooking beans…. This recipe will serve about 4 as a side.

Slow Cooker Pork Shoulder PernilBy Wilson SotoPernil is a slow cooked pork roast (in this case a shoulder). It is a classic Puerto Rican dish, and also a classic dish in the Dominican Republic, though unsurprisingly there are small differences that mean a lot. There are Cuban versions, too. This one borrows from Puerto Rican influences to deliver a succulent, beautifully-seasoned slow cooked piece of pork that will make your mouth water. You will need a slow cooker for this recipe.

Chicken TingaBy Wilson SotoChicken tinga (known as tinga de pollo in Spanish) is a Mexican dish which originated in Puebla, Mexico. It's made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It can be topped with avocado slices, shredded lettuce, crumbled cheese, Mexican crema, and salsa. If you don't have a food processor, a blender of any kind should work just fine. If you don't have an instant pot, you can cook it on the stovetop but it will, of course, take longer.

Homemade Flour TortillasBy Fish FoodDo you ever crave giant burritos from Chipotle? Start with this recipe for flour tortillas, it's very simple to make. You can use this recipe to make smaller flour tortillas too.

Mom’s White Chicken ChiliBy Hannah Stanford

EmpanadasBy Fish FoodIs it a calzone? Is it a dumpling? Is it a pierogi? Nope. This is an empanada. Like the rest of these it is dough that is cooked with filling inside it. But the cooking style, origin, and flavors are different. Empanadas have Spanish and Latin origins. It is common in Southern European, Latin American, and Philippines cuisines. Indonesia has their own version too, called panada.

Fishkill CarnitasBy Fish FoodTaco Tuesday? Spanish Sunday? Mexican Monday? Carnitas! This Mexican version of pulled pork. Crispy bites of this salty meat, come from an additional step to your shredded pork loin, a few minutes under the broiler. Use the Pulled Pork recipe to roast the pork. Serve atop of fresh corn tortillas, grilled onions, tomatoes, fresh avocado slices, spicy salsa and a slice of lime.