_:node1iff0qmv6x3104252 . _:node1iff0qmv6x3104252 . _:node1iff0qmv6x3104252 "\r\n \r\n 20\r\n cups\r\n \r\n \r\n \r\nvery cold water, divided\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n jar\r\n(8 oz.) \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nplus 2 tbsp. packed brown sugar\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nbay leaves\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nGOYA® Naranja Agria - Bitter Orange Marinade\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nturkey (12-14 lbs.), thawed and patted dry (giblets removed and reserved for another use, if desired)\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\norange, quartered\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nonion, quartered\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\noregano sprigs\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Chicken Flavored Bouillon, mixed with 4 cups water\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nlarge onions, thinly sliced\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n ¼ \r\n cup\r\n \r\n \r\n \r\n flour\n \r\n "@en . _:node1iff0qmv6x3104252 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Balsamic Vinegar\n \r\n "@en . _:node1iff0qmv6x3104252 . _:node1iff0qmv6x3104252 "12-14"@en . _:node1iff0qmv6x3104252 "PT380M"@en . _:node1iff0qmv6x3104252 "Adobo-Brined Turkey with Caramelized Onion Gravy"@en . _:node1iff0qmv6x3104252 "Make Thanksgiving even more special with your most flavorful, moist and succulent turkey, ever! The secret: this Adobo-Brined Turkey recipe that relies on GOYA® Adobo All-Purpose Seasoning with Pepper to season the turkey from the inside out. Here, Adobo is mixed with brown sugar, bay leaves and GOYA® Naranja Agria – Bitter Orange Marinade to make a flavorful brine that bathes the turkey overnight, adding just the right amount of moisture and flavor. The next day, the turkey is simply rinsed, then roasted in the oven until crisp and cooked through. Serve with a simple caramelized onion gravy for your tastiest Thanksgiving yet."@en . _:node1iff0qmv6x3104252 "PT10M"@en . _:node1iff0qmv6x3104252 "\r\n \r\n Brine the Turkey:\r\n \r\n \r\n \r\n Step 1\r\n \r\n \r\n Add 4 cups water, Adobo, brown sugar and bay leaves to medium pot over medium heat. Cook, stirring, until Adobo and sugar dissolve. Transfer Adobo mixture to container large enough to fit turkey and all of liquid. Stir in Naranja Agria and remaining 16 cups very cold water. Submerge turkey in brine, breast side-down. Cover and refrigerate for at least 8 hours and up to 16 hours. 2 hours before cooking, remove turkey from brine. Discard brine and rinse turkey inside and out with cold water; pat dry with paper towels and let come to room temperature.\r\n \r\n \r\n \r\n Roast the Turkey:\r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Heat oven to 450°F. Place turkey on rack in large roasting pan; pat dry once more with paper towels. Stuff orange quarters, onion quarters and oregano sprigs into turkey cavity. Tie legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Using pastry brush, brush turkey skin with olive oil. Pour 2 cups chicken bouillon mixture into bottom of roasting pan. Roast turkey 30 minutes; baste turkey with pan juices and rotate pan. Reduce oven heat to 350°F. Roast turkey, basting with pan juices every 30 minutes and rotating pan for even cooking as necessary, until skin is dark golden brown and crisp and turkey is cooked through (internal temperature registers 165°F when inserted into thickest part of thigh without touching bone), about 3- 3½ hours, adding remaining chicken bouillon mixture in 1 cup measurements if pan becomes dry and tenting with foil if turkey is browning too quickly. Carefully remove rack with turkey from pan; loosely tent turkey with foil to keep warm before carving (at least 30 minutes and up to 1 hour). Pour pan drippings into large measuring cup; remove and discard fat. Reserve 4 cups total remaining pan juices and remaining chicken bouillon mixture for gravy.\r\n \r\n \r\n \r\n Make the Gravy:\r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n While turkey cooks, heat 2 tbsp. olive oil in large skillet over medium-high heat. Add onions. Cook, stirring occasionally, until coated in oil. Reduce heat to lowest setting. Cook, stirring occasionally, until onions soften and deeply caramelize, about 30-45 minutes. Stir in flour; set aside in skillet until turkey is cooked.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Reheat onion mixture in skillet over medium heat and cook until flour starts to brown, about 2 minutes. Stir in balsamic vinegar, mixing well. Slowly add reserved pan juice mixture, stirring constantly to prevent lumps. Bring onion mixture to boil; cook, stirring occasionally, until gravy thickens, about 5-7 minutes. Transfer gravy to serving boat. Or, for smooth gravy, blend until smooth then transfer to serving boat.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Carve turkey and serve with gravy.\r\n \r\n \r\n "@en . _:node1iffm9ap3x15632826 . _:node1iffm9ap3x15632826 . _:node1iffm9ap3x15632826 "\r\n \r\n 2\r\n pkgs.\r\n(8 oz. each) \r\n \r\n \r\nbrick-style plain cream cheese\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nGOYA® Dulce de Leche - Milk Caramel Spread\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n35% heavy cream\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n 1½\r\n cups\r\n \r\n \r\n \r\nstrong brewed coffee, chilled\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nsugar\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n 2\r\n pkgs.\r\n(7 oz. each) \r\n \r\n \r\nGOYA® Chocolate Maria Cookies\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n 3.5\r\n oz.\r\n \r\n \r\n \r\ndark chocolate, finely chopped (at least 70%)\n \r\n "@en . _:node1iffm9ap3x15632826 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n35% heavy cream\n \r\n "@en . _:node1iffm9ap3x15632826 . _:node1iffm9ap3x15632826 "12"@en . _:node1iffm9ap3x15632826 "PT50M"@en . _:node1iffm9ap3x15632826 "Argentinian Chocotorta"@en . _:node1iffm9ap3x15632826 "Prepare this delicious Chocotorta, an Argentine-inspired no-bake cake made with crunchy and tasty GOYA® Chocolate Maria Cookies. This cake is layered with coffee-soaked Maria Cookies, then topped with a rich frosting made with dulce de leche and cream cheese. The best part is you don't have to turn on the oven to make it, it simply goes in the refrigerator - a sublime and delicious dessert!"@en . _:node1iffm9ap3x15632826 "PT45M"@en . _:node1iffm9ap3x15632826 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Cake: Line 9-inch square baking pan with plastic wrap so it overhangs the edges; set aside.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In a medium bowl, beat cream cheese until smooth with electric beaters until smooth. Beat in dulce de leche until blended. In another bowl, whip heavy cream until stiff peaks. Fold whipped cream into dulce de leche mixture. Reserve 1/2 cup dulce de leche frosting for garnishing top of cake. Chill in refrigerator until ready to use.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Stir together coffee and sugar. One a time, dip cookies in coffee mixture and arrange in single layer on bottom of prepared pan.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Spread 2/3 cup dulce de leche frosting in a thin layer over top. Repeat dipping cookies in coffee and layering with frosting to make 5 layers. The final layer should be frosting. Refrigerate for 2 to 3 hours or cake is well-chilled and layers are set and firm.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Invert cake onto serving platter and remove plastic wrap. Refrigerate until ready to top with chocolate ganache.\r\n \r\n \r\n \r\n \r\n Step 6\r\n \r\n \r\n Topping: Place chopped chocolate in a small heat-proof bowl; set aside. In small saucepan set over medium heat, bring cream to a simmer. Pour hot cream over chocolate. Let stand for 1 minute. Whisk until smooth; cool slightly. Spread chocolate ganache over top layer of cake, keeping sides of cake exposed. Refrigerate for 30 to 45 minutes or until chocolate layer is firm and set.\r\n \r\n \r\n \r\n \r\n Step 7\r\n \r\n \r\n Transfer remaining dulce de leche frosting to piping bag fitted with medium star tip. Pipe rosettes around border of cake. Refrigerate until ready to serve. Trim sides of Chocotorta before serving to showcase beautiful layering inside.\n \nNote: Spike coffee with your favorite liqueur. Use decaffeinated coffee or espresso if desired.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1ifencfsix35829041 . _:node1ifencfsix35829041 . _:node1ifencfsix35829041 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nsmall yellow onion, finely chopped (about 1 cup)\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic, or 4 cloves garlic, finely chopped\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Paprika\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Cumin\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n ⅛\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Crushed Red Peppers\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\nground beef\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nhardboiled eggs, peeled and chopped (optional)\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nraisins, soaked in hot water and drained (optional)\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nGOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped (about ¼ cup)\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 2\r\n pkgs.\r\n(11.6 oz.) \r\n \r\n \r\nGOYA® Empanada Dough-Puff Pastry for Baking, thawed\n \r\n "@en . _:node1ifencfsix35829041 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\negg, lightly beaten with 2 tsp. water \n \r\n "@en . _:node1ifencfsix35829041 . _:node1ifencfsix35829041 "24"@en . _:node1ifencfsix35829041 "PT60M"@en . _:node1ifencfsix35829041 "Argentinian-Style Beef Empanadas"@en . _:node1ifencfsix35829041 "Empanadas Argentinas are beef empanadas that Argentinian serve as appetizers at parties or as a simple, everyday lunch or dinner.\nEmpanadas Argentinas are always baked instead of fried, so your family can enjoy them regularly, too. Make them in no time with authentic, pre-prepared GOYA® Empanada Dough-Puff Pastry for Baking. These beef empanadas—seasoned like empanadas you find in Buenos Aires—will delight anyone, no matter where you are.\n \nMore recipe inspirations:\nMexican-Style Picadillo Empanadas\nArgentinian-Style Chicken Empanadas\nChipotle Chicken Empanadas"@en . _:node1ifencfsix35829041 _:node1ifencfsix35829042 . _:node1ifencfsix35829041 "PT10M"@en . _:node1ifencfsix35829041 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in large skillet over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Add garlic, paprika, cumin and crushed red pepper; cook until fragrant, about 30 seconds more.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Add ground beef to onion mixture. Cook, stirring and breaking up meat with wooden spoon, until cooked through, about 8 minutes. Season meat mixture with adobo. Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Heat oven to 375˚ F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round. Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1ifencfsix35829042 . _:node1ifencfsix35829042 "5"@en . _:node1ifencfsix35829042 "4.42857142857143"@en . _:node1ifencfsix35829042 "7"@en . _:node1iff0qmcqx12761039 . _:node1iff0qmcqx12761039 . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 4\r\n \r\n \r\n \r\n \r\nbone-in, skin-on chicken thighs (about 2½ lbs.)\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n pkg.\r\n(3.5 oz.) \r\n \r\n \r\nGOYA® Chorizo, finely chopped\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\nonion, finely chopped (about ¾ cup)\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic, or 2 cloves garlic, finely chopped\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\npaprika\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped (about 12 olives)\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nraisins\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Chicken Flavored Bouillon mixed with 1 cup water\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n pkg.\r\n(11.6 oz.) \r\n \r\n \r\nGOYA® Empanada Dough-Puff Pastry for Baking, thawed\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nAll-purpose flour, for rolling out dough\n \r\n "@en . _:node1iff0qmcqx12761039 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\negg, lightly beaten with 1 tsp. water\n \r\n "@en . _:node1iff0qmcqx12761039 . _:node1iff0qmcqx12761039 "12"@en . _:node1iff0qmcqx12761039 "PT80M"@en . _:node1iff0qmcqx12761039 "Argentinian-Style Chicken Empanadas"@en . _:node1iff0qmcqx12761039 "Delicious Chicken Empanadas\nEmpanadas Argentinas are chicken empanadas that Argentinians serve as appetizers at parties or as a simple, everyday lunch or dinner.\nEmpanadas Argentinas are always baked instead of fried, so your family can enjoy them regularly, too. Make them in no time with authentic, pre-prepared GOYA® Empanada Dough-Puff Pastry for Baking.\nThese chicken empanadas—seasoned like empanadas you find in Buenos Aires—will delight anyone, no matter where you are.\n \nMore recipe inspirations:\nChipotle Chicken Empanadas\nMexican-Style Picadillo Empanadas\nArgentinian-Style Beef Empanadas"@en . _:node1iff0qmcqx12761039 _:node1iff0qmcqx12761040 . _:node1iff0qmcqx12761039 "PT10M"@en . _:node1iff0qmcqx12761039 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Add chicken to skillet skin side-down. Cook, flipping once, until golden brown on both sides, about 8 minutes; transfer to plate. Add chorizo and onions to same skillet. Cook, stirring occasionally, until chorizo is warmed through and onions are soft, about 4 minutes. Stir in garlic and paprika, cook until fragrant, about 30 seconds more. Add olives, raisins and chicken bouillon mixture to skillet; bring to boil. Add chicken skin side-up. Tightly cover skillet; reduce heat to low. Simmer, covered, until chicken is cooked through, about 20 minutes. Remove skillet from heat.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Transfer chicken to cutting board; reserve sauce in pan. Remove and discard skin and bones. Shred chicken; transfer to skillet with sauce, mixing to combine. Cook over medium heat until sauce reduces and blends into chicken, about 5 minutes more. Transfer chicken mixture to heat-proof bowl. Let sit until steam subsides. Refrigerate until cold. (Note: Chicken filling can be stored covered in refrigerator for up to 5 days).\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Heat oven to 425°F. On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon heaping tablespoon cooled chicken mixture into middle of dough. Moisten edges with beaten eggs and fold in half to form half-moon shape. Gently press down edges and twist to seal; transfer to greased baking sheet. Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Bake until empanadas are puffed and golden brown and filling is hot, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack. Serve warm or at room temperature.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iff0qmcqx12761040 . _:node1iff0qmcqx12761040 "5"@en . _:node1iff0qmcqx12761040 "4.66666666666667"@en . _:node1iff0qmcqx12761040 "6"@en . _:node1iffuu42rx715484 . _:node1iffuu42rx715484 . _:node1iffuu42rx715484 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nchicken (3½ - 4 lbs.), cut into 8 pieces\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo with Pepper, to taste \n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n medium yellow onion, finely chopped (about 1 cup) \n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n ¾\r\n \r\n \r\n \r\n \r\n green bell pepper, finely chopped (about ¾ cup) \n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic or 3 cloves fresh garlic, finely chopped\n \n \n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1½\r\n cups\r\n \r\n \r\n \r\nCANILLA® Extra Long Grain Rice\n \n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Powdered Chicken Flavored Bouillon\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nSazón GOYA® with Saffron\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Pitted Alcaparrado, sliced\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n 1\r\n jar\r\n \r\n \r\n \r\nGOYA® Fancy Sliced Pimientos\n \r\n "@en . _:node1iffuu42rx715484 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n GOYA® Peas, thawed \n \r\n "@en . _:node1iffuu42rx715484 . _:node1iffuu42rx715484 "4"@en . _:node1iffuu42rx715484 "PT45M"@en . _:node1iffuu42rx715484 "Arroz con Pollo - Chicken & Rice "@en . _:node1iffuu42rx715484 "The Classic Caribbean & Spanish Meal\nArroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.\nMake Arroz con Pollo tonight—everyone loves an easy rice and chicken dish."@en . _:node1iffuu42rx715484 _:node1iffuu42rx715485 . _:node1iffuu42rx715484 "PT20M"@en . _:node1iffuu42rx715484 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n To serve, using fork, fluff rice; garnish with pimiento strips and peas.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iffuu42rx715485 . _:node1iffuu42rx715485 "5"@en . _:node1iffuu42rx715485 "4.75"@en . _:node1iffuu42rx715485 "8"@en . _:node1iff0qrpex5615525 . _:node1iff0qrpex5615525 . _:node1iff0qrpex5615525 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 2\r\n pkg.\r\n(4 oz. each) \r\n \r\n \r\nshitake mushrooms, sliced\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 12\r\n oz.\r\n \r\n \r\n \r\nasparagus, tips reserved and stalks diagonally sliced thin\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 3\r\n \r\n \r\n \r\n \r\nshallots, chopped\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sofrito\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 1\r\n packet\r\n(11.6 oz.) \r\n \r\n \r\nGOYA® Empanada Dough-Puff Pastry for Baking, thawed\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n ¾ \r\n cup\r\n \r\n \r\n \r\nGOYA® Queso Blanco cheese, crumbled\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 1½\r\n cups\r\n \r\n \r\n \r\nManchego Cheese, shredded\n \r\n "@en . _:node1iff0qrpex5615525 "\r\n \r\n 1½ \r\n oz.\r\n \r\n \r\n \r\nSerrano Ham (optional), cut into short slivers\n \r\n "@en . _:node1iff0qrpex5615525 . _:node1iff0qrpex5615525 "12"@en . _:node1iff0qrpex5615525 "PT55M"@en . _:node1iff0qrpex5615525 "Asparagus and Manchego Tartlets"@en . _:node1iff0qrpex5615525 "Imagine flaky, buttery puff pastry cups filled with fresh mushrooms, asparagus, Serrano ham and warm melted cheese. Now stop imagining and start cooking! Begin with GOYA® Empanada Dough-Puff Pastry for Baking. These easy-to-use pastry rounds fit easily into standard muffin tins, baking up into the cutest, tastiest cups. Then stuff with the sautéed veggies and two very Spanish ingredients: nutty Manchego cheese and salty Serrano ham. The result: easy, delicious Asparagus and Manchego Tartlets that are perfect for breakfast and brunch or very elegant appetizers at your next fiesta!"@en . _:node1iff0qrpex5615525 "PT25M"@en . _:node1iff0qrpex5615525 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Preheat oven to 400°F. Set a 12-cup muffin pan nearby. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms and cook until golden, 4 minutes. Stir in asparagus (stalks and tips) and shallots. Cook just until vegetables are softened, about 2 minutes. Stir in Sofrito and place in bowl to cool.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Prick pastry rounds with fork. Place in muffin cups, pressing into bottoms and up sides.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Bake pastry until just golden, about 10 minutes. Place on rack to cool for 10 minutes. Spoon queso blanco into bottoms of pastry cups. Toss Manchego with mushroom and asparagus mixture and spoon into cups.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Return filled pastry cups to oven and bake until golden brown and heated through, about 12 minutes. Cool in pan on rack for 10 minutes. Loosen sides of cups with sharp knife and remove from pan. Top with Serrano ham, if using.\r\n \r\n \r\n "@en . _:node1iffo6egsx3144274 . _:node1iffo6egsx3144274 . _:node1iffo6egsx3144274 "\r\n \r\n 1\r\n box\r\n(7 oz.) \r\n \r\n \r\nGOYA® Yellow Rice\n \r\n "@en . _:node1iffo6egsx3144274 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffo6egsx3144274 "\r\n \r\n ½\r\n bunch\r\n \r\n \r\n \r\n(½ lb.) thin asparagus, cut into ½ inch pieces\n \r\n "@en . _:node1iffo6egsx3144274 "\r\n \r\n 3\r\n \r\n \r\n \r\n \r\nscallions, sliced\n \r\n "@en . _:node1iffo6egsx3144274 "\r\n \r\n ⅓\r\n cup\r\n \r\n \r\n \r\nGOYA® Fancy Pimentos, drained, rinsed and chopped\n \r\n "@en . _:node1iffo6egsx3144274 . _:node1iffo6egsx3144274 "6"@en . _:node1iffo6egsx3144274 "PT35M"@en . _:node1iffo6egsx3144274 "Asparagus Yellow Rice"@en . _:node1iffo6egsx3144274 "This colorful side dish is delicious, elegant and super easy to make. Simply add the vegetables in the last couple of minutes and save yourself an extra cooking step! GOYA® Yellow Rice serves as a tasty base and GOYA® Extra Virgin Olive Oil brings out the flavors of the seasonings and vegetables. Enjoy it with your finest Easter entrée!"@en . _:node1iffo6egsx3144274 "PT10M"@en . _:node1iffo6egsx3144274 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Bring 2 cups water to boil in large saucepan. Stir in yellow rice mix and olive oil. Boil 30 seconds. Reduce heat to medium low. Simmer covered for 20 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Stir in asparagus, scallions and pimento. Cover and cook until vegetables and rice are tender and water is absorbed, 5 to 7 minutes. Let stand 5 minutes and serve warm.\r\n \r\n \r\n "@en . _:node1iffsel1mx680405 . _:node1iffsel1mx680405 . _:node1iffsel1mx680405 "\r\n \r\n 2\r\n oz.\r\n \r\n \r\n \r\nslab bacon, finely chopped\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 4\r\n oz.\r\n \r\n \r\n \r\nham steak, cut into ½ inch cubes\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 1\r\n pkg.\r\n(3.5 oz.) \r\n \r\n \r\nGOYA® Chorizo, cut into ½ inch slices\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sofrito\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nGOYA® Ham-Flavored Concentrate\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nSazón GOYA® with Saffron\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 4\r\n cans (15.5 oz. each)\r\n \r\n \r\n \r\nGOYA® Cannellini\n \r\n "@en . _:node1iffsel1mx680405 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nsmall MORCILLA (blood sausage), about 4 oz\n \r\n "@en . _:node1iffsel1mx680405 . _:node1iffsel1mx680405 "6"@en . _:node1iffsel1mx680405 "Asturian Bean Stew"@en . _:node1iffsel1mx680405 "Fabada Asturiana\nThe central component of Fabada, the famous Asturian stew, is the large white bean called fabes. A major Asturian crop, the fabe boasts a thin skin that gives way to rich, buttery flesh. When stewed, it soaks in the surrounding flavors while adding a comforting creaminess."@en . _:node1iffsel1mx680405 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Add bacon to medium, heavy pot over medium-high heat. Cook, stirring with wooden spoon, until fat is rendered. Add ham and chorizo; cook, stirring occasionally, until light golden brown on all sides, about 7 minutes. Add sofrito, ham-flavored concentrate and sazón to pot; cook until fragrant, about 2 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Add 2½ cups water to pot. Using wooden spoon, scrape up any morsels stuck to bottom. Bring water mixture to a boil. Add beans and morcilla to pot; bring to a boil. Reduce heat to medium low and simmer until flavor comes together and mixture thickens, about 10 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Transfer morcilla to cutting board; cut into ½ inch slices. Return to pot. Evenly divide soup among shallow serving bowls.\r\n \r\n \r\n "@en . _:node1ifeva264x13193933 . _:node1ifeva264x13193933 . _:node1ifeva264x13193933 "\r\n \r\n 1½\r\n lbs.\r\n \r\n \r\n \r\nlean ground beef\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nchili powder\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 1\r\n can\r\n(15 oz.) \r\n \r\n \r\nGOYA® Pinto Beans in Sauce\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 1\r\n jar\r\n(17.6 oz.) \r\n \r\n \r\nGOYA® Pico de Gallo-Mild, drained, divided\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 1½\r\n cups\r\n \r\n \r\n \r\nshredded cheddar- jack cheese, divided\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nscallions, thinly sliced\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nshredded lettuce\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nGOYA® Flour Tortillas – Fajitas, warmed according to package instructions\n \r\n "@en . _:node1ifeva264x13193933 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nSour cream (optional)\n \r\n "@en . _:node1ifeva264x13193933 . _:node1ifeva264x13193933 "6"@en . _:node1ifeva264x13193933 "PT25M"@en . _:node1ifeva264x13193933 "Beef and Bean Taco Skillet"@en . _:node1ifeva264x13193933 "Make your taco night a one-skillet success with this easy Beef and Bean Taco Skillet recipe! The trick: simmer ground beef with GOYA® Pinto Beans in Sauce, which are already seasoned with tomato, cilantro and Latin spices. The rich broth from the beans adds just the right touch of flavor to the meat. Then sprinkle cheese, scallions, lettuce and GOYA® Pico de Gallo-Mild  over the bean mixture – right into the pan. Scoop into warm tortillas and enjoy this easy, delicioso dinner."@en . _:node1ifeva264x13193933 "PT10M"@en . _:node1ifeva264x13193933 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Add ground beef to large, non-stick skillet over medium heat; season with Adobo and chili powder. Cook, breaking up meat with wooden spoon, until well browned, about 5 minutes; drain and discard fat. Stir in pinto beans in sauce and 1 cup drained pico de gallo; bring bean mixture to boil. Simmer, stirring occasionally, until bean mixture thickens, about 5 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Remove skillet from heat; top with 1 cup cheese and scallions; let sit until cheese melts, about 2 minutes. Top with shredded lettuce, remaining pico de gallo and remaining cheese. Serve with warm flour tortillas and sour cream, if desired.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1ifelq264x33460799 . _:node1ifelq264x33460799 . _:node1ifelq264x33460799 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sazonador Total\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n(9-10 lb.) prime rib roast (4 ribs), cut off bone, then tied to bone (See Tip #2 below)\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\n sliced cremini mushrooms\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\nportobello mushrooms (about 4), stems removed, and cut into thin wedges\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sazonador Total\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Salsita Chipotle Chile\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nbalsamic vinegar\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nchopped parsley\n \r\n "@en . _:node1ifelq264x33460799 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nFresh sage leaves, for garnish\n \r\n "@en . _:node1ifelq264x33460799 . _:node1ifelq264x33460799 "10-12"@en . _:node1ifelq264x33460799 "PT210M"@en . _:node1ifelq264x33460799 "Beef Rib Roast with Roasted Mushrooms"@en . _:node1ifelq264x33460799 "This elegant and exquisite entrée is also incredibly easy to prepare! In this recipe, a tied-to-bone prime rib is rubbed with GOYA® Sazonador Total and roasted along with a delicious medley of mushrooms tossed with GOYA® Extra Virgin Olive Oil, Sazonador seasoning, chipotle Salsita, balsamic vinegar and parsley. The result: a feast of flavors for the whole family!"@en . _:node1ifelq264x33460799 "PT20M"@en . _:node1ifelq264x33460799 "\r\n \r\n For the Beef Roast \r\n \r\n \r\n \r\n Step 1\r\n \r\n \r\n Preheat oven to 425° F. Arrange oven racks to middle and lower third of oven. Rub all sides of roast with Sazonador and place in roasting pan. Add 2 cups water to pan. Roast on center rack of oven for 30 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Reduce oven temperature to 350° F. Roast for about 2 ½ hours, until instant read thermometer registers 120° F for medium rare. Remove from oven and let rest 15 minutes before serving. Skim fat from pan juices and discard. Serve pan juices with meat.\r\n \r\n \r\n \r\n For the Mushrooms\r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Meanwhile, 1 hour before beef is done, place mushrooms in even layer on foil-lined rimmed baking sheet. Bake on lower rack of oven, until mushrooms release liquid, about 25 minutes. Pour off liquid (reserve and add to beef pan juices before serving).\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Drizzle olive oil and Sazonador over mushrooms; toss to combine. Return to oven and continue roasting until browned, but still tender, about 15 minutes longer. Add Salsita, vinegar and parsley; toss to combine.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Serve with beef roast and a side of roasted butternut squash. To complete the plate, you may garnish with fresh sage.\r\n \r\n \r\n "@en . _:node1iff0qohsx10435092 . _:node1iff0qohsx10435092 . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n can\r\n(15.5 oz.) \r\n \r\n \r\nGOYA® Black Beans, or GOYA® Low-Sodium Black Beans, drained and rinsed \n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmango, finely chopped (about 1 cup) \n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n jar\r\n(4 oz.) \r\n \r\n \r\n GOYA® Fancy Pimientos Rojos, drained and finely chopped\n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\n finely chopped fresh cilantro\n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lemon Juice\n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Salsita Chipotle Chile (optional)\n \r\n "@en . _:node1iff0qohsx10435092 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\n GOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iff0qohsx10435092 . _:node1iff0qohsx10435092 "4"@en . _:node1iff0qohsx10435092 "PT10M"@en . _:node1iff0qohsx10435092 "Black Bean Mango Salad"@en . _:node1iff0qohsx10435092 "Easy Black Bean Salad\nWhen you’re looking for an easy, refreshing salad that leaves your hunger satisfied, reach for this quick Black Bean and Mango Salad. Filled with tender, creamy GOYA® Black Beans, ripe, freshly chopped mango and ruby red GOYA® Pimientos, this protein-packed salad is perked up with a tangy lemon and olive oil dressing. With only 10 minutes, start to finish, this is a recipe that fills up your stomach, not your time."@en . _:node1iff0qohsx10435092 _:node1iff0qohsx10435093 . _:node1iff0qohsx10435092 "PT10M"@en . _:node1iff0qohsx10435092 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In medium bowl, add black beans, mango, pimientos and cilantro; set aside. \r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In small bowl, mix together olive oil, lemon juice, hot sauce (if desired), and Adobo.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Pour olive oil mixture over black bean mixture; stir to combine. Serve chilled or at room temperature.\r\n \r\n \r\n "@en . _:node1iff0qohsx10435093 . _:node1iff0qohsx10435093 "5"@en . _:node1iff0qohsx10435093 "5"@en . _:node1iff0qohsx10435093 "1"@en . _:node1iffsrgf2x7898882 . _:node1iffsrgf2x7898882 . _:node1iffsrgf2x7898882 "\r\n \r\n 6\r\n oz.\r\n \r\n \r\n \r\ntortilla chips\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n 1\r\n can\r\n(7925) \r\n \r\n \r\nGOYA® Black Beans, drained and rinsed\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\n medium tomatoes, cored, seeded and finely chopped (about 1 cup)\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Jalapeño Slices Nachos\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n scallion, thinly sliced (about ¼ cup)\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n 1½\r\n cups\r\n \r\n \r\n \r\nshredded Monterey jack cheese\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nChopped fresh cilantro, for garnish\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Salsa Pico de Gallo-Mild, for garnish\n \r\n "@en . _:node1iffsrgf2x7898882 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Guacamole, thawed, for garnish\n \r\n "@en . _:node1iffsrgf2x7898882 . _:node1iffsrgf2x7898882 "4"@en . _:node1iffsrgf2x7898882 "PT15M"@en . _:node1iffsrgf2x7898882 "Black Bean Nachos"@en . _:node1iffsrgf2x7898882 "Serve your best nachos yet at your next fiesta! The key: a thin, even layer of tortilla chips with lots of yummy toppings that are evenly spread over the top, so each chip is loaded with flavor. Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño Slices Nachos, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started."@en . _:node1iffsrgf2x7898882 _:node1iffsrgf2x7898883 . _:node1iffsrgf2x7898882 "PT10M"@en . _:node1iffsrgf2x7898882 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Arrange top oven rack 6” from top heat source. Heat broiler.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Arrange tortilla chips in single layer in 12” skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iffsrgf2x7898883 . _:node1iffsrgf2x7898883 "5"@en . _:node1iffsrgf2x7898883 "5"@en . _:node1iffsrgf2x7898883 "2"@en . _:node1iffua4e8x3314837 . _:node1iffua4e8x3314837 . _:node1iffua4e8x3314837 "\r\n \r\n 1\r\n pkg.\r\n(14 oz.) \r\n \r\n \r\nfrozen GOYA® Blackberry Fruit Pulp, thawed\n \r\n "@en . _:node1iffua4e8x3314837 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nsugar\n \r\n "@en . _:node1iffua4e8x3314837 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nWhipped cream (for garnish)\n \r\n "@en . _:node1iffua4e8x3314837 . _:node1iffua4e8x3314837 "6"@en . _:node1iffua4e8x3314837 "PT305M"@en . _:node1iffua4e8x3314837 "Blackberry Granita"@en . _:node1iffua4e8x3314837 "Icy, Fruit Dessert\nFor a refreshing treat that showcases the high-quality GOYA® Blackberry Fruit Pulp in all of its glory, we transform it into a granita. Similar to sorbet and Italian ice, granita is a semi-frozen dessert that has a coarse, icy texture and doesn’t require a special ice cream machine. To do, freeze the fruit mixture in a shallow dish, stirring often, to develop a light, crystalline consistency."@en . _:node1iffua4e8x3314837 "PT5M"@en . _:node1iffua4e8x3314837 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In bowl, mix together blackberry fruit pulp, 1 cup water and sugar, stirring until sugar dissolves. Transfer fruit pulp mixture to shallow glass baking dish; cover. \r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Freeze, stirring with a fork every 30 minutes, scraping the edges of the plate and breaking up large clumps ice, until ice shards are light and fluffy and not frozen solid, about 3-5 hours. \r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n To serve, divide granita evenly among serving glasses; top with whipped cream, if desired.\r\n \r\n \r\n "@en . _:node1iffo40b6x657760 . _:node1iffo40b6x657760 . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\nGOYA® Dry Pinto Beans \n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n ½\r\n lb.\r\n \r\n \r\n \r\nbacon\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nsmall onion, diced\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nfresh jalapeño, diced\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nChili powder\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nof Sazón GOYA® without Annatto\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Oregano Leaf\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Ground Cumin\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n can\r\n(14 oz.) \r\n \r\n \r\nGOYA® Diced Tomato\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n bottle\r\n(12 oz.) \r\n \r\n \r\ndark beer\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Panela Brown Sugar Cane (grated) or to taste\n \r\n "@en . _:node1iffo40b6x657760 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nchopped cilantro\n \r\n "@en . _:node1iffo40b6x657760 . _:node1iffo40b6x657760 "12"@en . _:node1iffo40b6x657760 "PT180M"@en . _:node1iffo40b6x657760 "Borracho Beans"@en . _:node1iffo40b6x657760 "Easy Tex-Mex dinner! Tender and creamy Borracho Beans made with GOYA® Dry Pinto Beans simmered in a beer broth with bacon, onions, GOYA® Diced Tomato and spices. Serve with a side of cornbread or warm tortillas for the perfect, delicious!"@en . _:node1iffo40b6x657760 "PT20M"@en . _:node1iffo40b6x657760 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Sort, rinse and soak beans overnight in enough water to cover. Drain beans before cooking. In a large pot or Dutch oven add beans and 10 cups of water, bring to a boil then reduce to a simmer for about 2 hours or until tender. (Check for tenderness and if needs more time check again in 15 min.)\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Drain cooked beans and set aside. In the same pot or Dutch over add the bacon and cook until brown and crispy. Transfer the cooked bacon to a plate and remove the grease except for 1 tbsp.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Add the onions and jalapeno to the bacon grease and cook until the onions are translucent begin to add the garlic, and spices and stir to combine. Cook until the aromas are released about 1 min. Add the reserved beans, diced tomatoes, beer, and cane sugar; bring to a simmer.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Simmer beans for about 15 min. and remove from heat. Stir in the cilantro and crispy bacon and serve.\r\n \r\n \r\n "@en . _:node1iffuv5m6x3116987 . _:node1iffuv5m6x3116987 . _:node1iffuv5m6x3116987 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\n GOYA® Extra Virgin Olive Oil, divided\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n ¼\t\r\n \r\n \r\n \r\n \r\nmedium onion, finely chopped (about ¼ cup)\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n ¼\t\r\n \r\n \r\n \r\n \r\ngreen bell pepper, finely chopped (about ¼ cup)\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n ¼\t\r\n \r\n \r\n \r\n \r\n red bell pepper, finely chopped (about ¼ cup)\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n GOYA® Recaito\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nSazón GOYA® without Annatto\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\n ground beef (80% lean)\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n ½\t\r\n cup\r\n \r\n \r\n \r\nGOYA® Tomato Sauce\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nGOYA® Manzanilla Olives Stuffed with Minced Pimientos, sliced\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 3\r\n boxes\r\n(11 oz. each) \r\n \r\n \r\n frozen GOYA® Ripe Plantains, thawed\n \r\n "@en . _:node1iffuv5m6x3116987 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nshredded GOYA® Queso Blanco (white cheese), optional\n \r\n "@en . _:node1iffuv5m6x3116987 . _:node1iffuv5m6x3116987 "6"@en . _:node1iffuv5m6x3116987 "PT60M"@en . _:node1iffuv5m6x3116987 "Caribbean"@en . _:node1iffuv5m6x3116987 "Sweet Plantain and Picadillo Casserole - Pastelón"@en . _:node1iffuv5m6x3116987 "Savory and Sweet Plantain Pie\nTonight, let this delicious Pastelón be the star of your dinner table! In this family-style Caribbean casserole, a sweet plantain puree made from frozen GOYA® Ripe Plantains and a savory ground beef mixture called picadillo are layered, topped with cheese and baked until hot, bubbly and ready to be devoured! Serve this hearty sweet plantain casserole with a light salad for a completely scrumptious family dinner."@en . _:node1iffuv5m6x3116987 _:node1iffuv5m6x3116988 . _:node1iffuv5m6x3116987 "PT30M"@en . _:node1iffuv5m6x3116987 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oven to 350°F. Heat 1 tsp. oil in large skillet over medium-high heat. Add onions and peppers; cook until soft, about 5 minutes. Stir in recaito, sazón and garlic; cook until garlic is fragrant, about 1 minute more. Add meat to vegetable mixture. Cook, breaking up meat into small pieces with wooden spoon, until meat is browned. Stir in tomato sauce and olives; season with adobo. Continue to cook until flavor comes together and meat and vegetables are evenly combined. Transfer meat mixture to bowl to cool.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Meanwhile, in bowl of food processor, puree ripe plantains until smooth, about 1 minute; set aside. Grease 3-qt. casserole dish with remaining olive oil.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n To assemble casserole, using spatula, evenly spread half pureed plantain mixture on bottom of prepared dish. Spread cooled meat mixture evenly over plantain layer. Top with remaining plantains, smoothing mixture evenly over meat. Sprinkle with cheese. Bake until casserole is cooked through and cheese is melted and golden brown, about 30 minutes. Serve with salad, if desired.\r\n \r\n \r\n "@en . _:node1iffuv5m6x3116988 . _:node1iffuv5m6x3116988 "5"@en . _:node1iffuv5m6x3116988 "4"@en . _:node1iffuv5m6x3116988 "1"@en . _:node1ifencfsix28829222 . _:node1ifencfsix28829222 . _:node1ifencfsix28829222 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\n plus 1 tbsp. GOYA® Corn Oil, divided\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 1½\r\n lbs.\r\n \r\n \r\n \r\n flank steak\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\nwhite onion, finely chopped\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\n GOYA® Minced Garlic or 4 cloves garlic, finely chopped\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Powdered Beef Flavored Bouillon, mixed with 3 cups water\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 3\r\n \r\n \r\n \r\n \r\n Pasilla Chiles, stemmed and seeded\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 3\r\n \r\n \r\n \r\n \r\nGOYA® Ancho Chiles, stemmed and seeded\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\n GOYA® Lemon Juice\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nsalt\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n 1\r\n pkg.\r\n(30 oz.) \r\n \r\n \r\nGOYA® Corn Tortillas\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nShredded lettuce, for garnish\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nCrumbled GOYA® Queso Fresco, for garnish\n \r\n "@en . _:node1ifencfsix28829222 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nMexican crema or sour cream, for garnish\n \r\n "@en . _:node1ifencfsix28829222 . _:node1ifencfsix28829222 "6"@en . _:node1ifencfsix28829222 "PT165M"@en . _:node1ifencfsix28829222 "Mexico"@en . _:node1ifencfsix28829222 "Beef Enchiladas"@en . _:node1ifencfsix28829222 "A Popular Mexican Enchilada\nThis Beef Enchiladas dish is a classic Mexican recipe that pops with south-of-the-border flavor. Here, the enchiladas are filled with seasoned shredded beef, then topped with a deeply flavored, slightly spicy dried chile sauce (salsa roja), made with pasilla and ancho chiles. \nAfter you try it with beef, you can substitute shredded chicken for a different—but still authentic—twist on your usual Mexican enchilada."@en . _:node1ifencfsix28829222 "PT15M"@en . _:node1ifencfsix28829222 "\r\n \r\n Prepare the Steak\r\n \r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat 1 tbsp. oil in large skillet over medium-high heat. Season steak with Adobo. Cook steak, flipping once, until dark golden brown on both sides, about 4 minutes; transfer to plate. Add onions and garlic to pan. Cook, stirring occasionally, until onions begin to soften, about 3 minutes more. Add beef bouillon mixture to pan; bring to boil, scraping up any browned bits from bottom of pan. Return steak to pan; Reduce heat to low. Simmer, covered, flipping steak occasionally, until meat shreds easily with fork, about 2 hrs. Transfer steak to cutting board, reserving juice in pan. Shred steak; transfer to bowl and set aside. (Note: Shredded steak can be stored covered in refrigerator for up to 5 days.)\r\n \r\n \r\n \r\n Prepare the Sauce\r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Heat medium skillet over medium heat. Add chiles. Toast, turning once, until fragrant and slightly puffed, about 4 minutes. Transfer chiles to medium heat-proof bowl. Cover with 1 cup boiling water. Let soak, turning chiles occasionally until soft, about 30 minutes. Transfer soaked chiles, ½ cup chile soaking liquid, lemon juice, salt and 1½ cups reserved liquid and solids from pan to blender (discard remaining liquid from pan). Blend until completely smooth, about 2 minutes. Transfer chile sauce to small saucepan over medium heat. Bring chile sauce to boil; reduce heat to low. Simmer, stirring occasionally, until sauce thickens slightly, about 5 minutes; remove from heat. (Note: Sauce and be stored covered in refrigerator for up to 5 days).\r\n \r\n \r\n \r\n Make Enchiladas\r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Heat oven to 350°F. Mix shredded beef with ½ cup chile sauce; set aside. Set aside remaining chile sauce. Heat remaining oil in medium skillet over medium heat. Using tongs and working with one tortilla at a time, dip tortilla in oil; cook until warm and soft enough to roll, about 5 seconds. Drain tortilla, allowing excess oil to drip back into skillet. Transfer tortilla to plate. Spoon some reserved chile sauce on tortilla and flip to completely coat both sides. Place some reserved meat into center of tortilla; roll up enchilada. Arrange rolled enchiladas, seam side-down, in baking dish. Top with any remaining sauce. Transfer enchiladas to oven and heat until warmed through, about 10 minutes. Sprinkle with lettuce, cheese and crema; serve.\r\n \r\n \r\n "@en . _:node1iffuacutx3100388 . _:node1iffuacutx3100388 . _:node1iffuacutx3100388 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n large yellow onion, peeled and cut horizontally into ½”-thick rings\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmedium eggplant, peeled and cut lengthwise into ¼”-thick slices\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\n medium tomatoes, cored, halved and seeded\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil, plus more for brushing\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n 1\r\n jar\r\n(4 oz.) \r\n \r\n \r\nGOYA® Fancy Pimientos, drained and thinly sliced\n \r\n "@en . _:node1iffuacutx3100388 "\r\n \r\n ½\r\n tablet\r\n \r\n \r\n \r\nGOYA® Minced Garlic or 1 clove garlic, finely chopped\n \r\n "@en . _:node1iffuacutx3100388 . _:node1iffuacutx3100388 "4"@en . _:node1iffuacutx3100388 "PT30M"@en . _:node1iffuacutx3100388 "Spain"@en . _:node1iffuacutx3100388 "Escalivada - Grilled Summer Vegetables"@en . _:node1iffuacutx3100388 "In this classic Spanish side dish that hails from the eastern region of Catalonia, plump eggplant, sweet onions, juicy tomato and ripe peppers are grilled to tender perfection. Simply seasoned with a dash of GOYA® Adobo and brushed with GOYA® Extra Virgin Olive Oil for spectacular flavor, these grilled summer vegetables are easy, delicious and pair perfectly with any grilled meat."@en . _:node1iffuacutx3100388 "PT10M"@en . _:node1iffuacutx3100388 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat grill to medium-high heat. Run 2 thin metal or soaked bamboo skewers parallel through each onion slice, placing skewers about 1½” apart to keep slice intact. Liberally brush both sides of onions rings, eggplant slices and tomato halves with olive oil. Sprinkle with Adobo. Grill, flipping occasionally, and brushing with more olive oil, until vegetables are tender and caramelized,4-6 minutes for tomato, 12-14 minutes for eggplant and 18-20 minutes for onion . Thinly slice vegetables.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In medium serving bowl, gently fold together grilled vegetable slices, pimiento slices, garlic, and ¼ cup olive oil. Serve warm or at room temperature.\r\n \r\n \r\n "@en . _:node1iffu9o5ax5609981 . _:node1iffu9o5ax5609981 . _:node1iffu9o5ax5609981 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra-Virgin Olive Oil\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmedium yellow onion, cut in ¼” slices\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 1\r\n pkg.\r\n(3.5 oz.) \r\n \r\n \r\n GOYA® Chorizo, cut into ¼” rounds\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nGOYA® Ham-Flavored Concentrate, mixed with 10 cups water\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nham hock (about ½ lb.)\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nmedium russet potatoes (about 1 lb.), peeled and cut into ¾” cubes\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nturnip, roughly chopped\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 2\r\n cans (15.5 oz. each)\r\n \r\n \r\n \r\nGOYA® Cannellini\n \r\n "@en . _:node1iffu9o5ax5609981 "\r\n \r\n 4\r\n cups\r\n \r\n \r\n \r\nchopped turnip greens, collard greens, or green cabbage\n \r\n "@en . _:node1iffu9o5ax5609981 . _:node1iffu9o5ax5609981 "10"@en . _:node1iffu9o5ax5609981 "PT70M"@en . _:node1iffu9o5ax5609981 "Spain"@en . _:node1iffu9o5ax5609981 "Galician-Style Soup "@en . _:node1iffu9o5ax5609981 "Caldo Gallego\n Caldo Gallego, or white bean soup, hails from Spain's Galicia region, a place where good, hot soup and hearty meals reign supreme.\nThe flavors of GOYA® Chorizo and GOYA® Cannellini meld to make a uniquely Spanish soup. The classic taste is instantly recognizable—spicy sausage infuses the traditional white bean soup recipe with a comforting tang.\nCaldo Gallego is a meal on its own or an amazing starter."@en . _:node1iffu9o5ax5609981 _:node1iffu9o5ax5609982 . _:node1iffu9o5ax5609981 "PT10M"@en . _:node1iffu9o5ax5609981 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In large, heavy saucepot over medium-high heat, heat oil. Add onions and chorizo; cook until onions soften and chorizo starts to brown, about 10 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Add ham-flavored concentrated mixture and ham hock; bring to boil. Add potatoes and turnip. Reduce heat to medium low. Simmer, stirring occasionally, skimming off and discarding any foam that rises to the surface, until ham, potatoes and turnips soften, about 25 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Add cannellini (with their liquid) and greens; cook until greens are tender, about 20 minutes more. \r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Remove ham hock; cut ham off bone. Discard bone. Stir ham into pot. To serve, divide soup among serving bowls.\r\n \r\n \r\n "@en . _:node1iffu9o5ax5609982 . _:node1iffu9o5ax5609982 "5"@en . _:node1iffu9o5ax5609982 "5"@en . _:node1iffu9o5ax5609982 "9"@en . _:node1iffno3e4x3236699 . _:node1iffno3e4x3236699 . _:node1iffno3e4x3236699 "\r\n \r\n 3\r\n packets\r\n \r\n \r\n \r\nGOYA® Cubitos Chicken Bouillon\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nSazón GOYA® with Saffron\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 2\r\n lbs.\r\n \r\n \r\n \r\nchicken breast and/or thighs, cut into 2 inch pieces\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 1\r\n pkg.\r\n(3.5 oz.) \r\n \r\n \r\nGOYA® Chorizo, sliced into ¼ inch rounds\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n medium yellow onion, roughly chopped\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 3\r\n cups\r\n \r\n \r\n \r\nGOYA® Valencia Rice\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nGOYA® Peas\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nclams, scrubbed\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nmussels, scrubbed\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 2\r\n oz.\r\n \r\n \r\n \r\nfresh calamari, sliced into ¼ inch rounds\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n 1\r\n jar\r\n(4 oz.) \r\n \r\n \r\nGOYA® Pimientos, drained and sliced\n \r\n "@en . _:node1iffno3e4x3236699 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nLemon wedges (optional)\n \r\n "@en . _:node1iffno3e4x3236699 . _:node1iffno3e4x3236699 "6"@en . _:node1iffno3e4x3236699 "Spain"@en . _:node1iffno3e4x3236699 "Goya Paella"@en . _:node1iffno3e4x3236699 "Paella a la Goya\nWith its prolific rice land and abundant coastal border, Valencia is the proud mother of Spain’s most famous dish."@en . _:node1iffno3e4x3236699 _:node1iffno3e4x3236700 . _:node1iffno3e4x3236699 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oven to 425°F. In small saucepan over medium-high heat, bring 6 cups water, bouillon and sazón to a boil, stirring occasionally. Remove from heat; cover pot.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Season chicken with adobo. Heat oil in large paella pan (about 15 inches) over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 7 minutes. Transfer chicken to plate. Add chorizo to pan; cook until golden brown, about 5 minutes. Add onions and garlic; cook until translucent, about 5 minutes. Add rice; using a wooden spoon, stir rice until coated with oil, about 2 minutes. Spread rice in an even layer. Pour reserved hot liquid over rice. Transfer chicken to pan. Bring rice mixture to a boil. Reduce heat to medium and simmer until the rice begins to peak above water level.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Scatter peas, clams, mussels, shrimp and calamari over rice. Transfer pan to oven. Cook until the shellfish open, the shrimp is opaque and the water is absorbed, about 12 minutes. Remove pan from heat; let sit 5 minutes before serving. Garnish paella with pimientos. Serve with lemon, if desired.\r\n \r\n \r\n "@en . _:node1iffno3e4x3236700 . _:node1iffno3e4x3236700 "5"@en . _:node1iffno3e4x3236700 "4.66666666666667"@en . _:node1iffno3e4x3236700 "3"@en . _:node1iffu9m98x5476877 . _:node1iffu9m98x5476877 . _:node1iffu9m98x5476877 "\r\n \r\n ¼\t\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic (or 2 fresh garlic cloves, finely chopped)\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nPaprika\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\n finely chopped fresh parsley\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n bell pepper, cut into 1” squares\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n 1\r\n package\r\n(7 oz.) \r\n \r\n \r\nGOYA® Chorizo, cut into ¼” rounds\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n ½\t\r\n \r\n \r\n \r\n \r\nonion, cut into 1” squares\n \r\n "@en . _:node1iffu9m98x5476877 "\r\n \r\n 8\r\n \r\n \r\n \r\n \r\n8 grape tomatoes\n \r\n "@en . _:node1iffu9m98x5476877 . _:node1iffu9m98x5476877 "4"@en . _:node1iffu9m98x5476877 "PT20M"@en . _:node1iffu9m98x5476877 "Spain"@en . _:node1iffu9m98x5476877 "Grilled Chorizo Kebabs – Pinchos Morunos"@en . _:node1iffu9m98x5476877 "A famous Spanish Tapas Recipe\nTransform your cookout into a Spanish tapas party with these simple Grilled Chorizo Kebabs. Found in tapas bars throughout Spain, chorizo skewers, known as Pinchos (or Pintxos) Morunos are a delicious and easy Spanish tapas recipe. Simply thread skewers with garlicky, spiced GOYA® Chorizo, onions, peppers and tomatoes, and then grill. For a savory touch, drizzle with a paprika sauce that comes together in less than 1 minute ¡Qué fácil!"@en . _:node1iffu9m98x5476877 "PT15M"@en . _:node1iffu9m98x5476877 "\r\n \r\n For the sauce: \r\n \r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in small skillet over medium heat until warm; add garlic and paprika to oil. Cook until garlic is light golden brown and fragrant, about 30 seconds. Transfer sauce to bowl to cool. Stir in parsley and adobo; set aside.\r\n \r\n \r\n \r\n For the Skewers:\r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Alternately thread peppers, chorizo and onions among 8 skewers, beginning and ending with pepper. Add grape tomato to bottom of each skewer.\n \r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Heat grill to medium heat. Add skewers to hot, greased grill grates. Cook, turning skewers occasionally, until vegetables are tender and chorizo is well browned, about 5 minutes. Transfer skewers to platter; drizzle with reserved sauce.\r\n \r\n \r\n "@en . _:node1iffm97t4x8106665 . _:node1iffm97t4x8106665 . _:node1iffm97t4x8106665 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nfinely diced onions \n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 5\r\n packets\r\n \r\n \r\n \r\nof Sazón GOYA® with Saffron\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nof GOYA® Salad & Vegetable Seasoning\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 3\r\n cups\r\n \r\n \r\n \r\nGOYA® Medium Grain Rice\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 6\r\n cups\r\n \r\n \r\n \r\nwater\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 10\r\n \r\n \r\n \r\n \r\nlarge shrimp \n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 3\r\n boxes\r\n \r\n \r\n \r\nGOYA® Jumbo Squid in Pickled Sauce (Drained)\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 3\r\n boxes\r\n \r\n \r\n \r\nGOYA® Mussels in Pickled Sauce (Drained)\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 1\r\n box\r\n \r\n \r\n \r\nGOYA® Codfish in Biscayan Sauce (Drained) \n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 2\r\n boxes\r\n \r\n \r\n \r\nGOYA® Squid in their own ink (Drained and Washed)\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nof GOYA® Peas, thawed\n \r\n "@en . _:node1iffm97t4x8106665 "\r\n \r\n 1\r\n jar\r\n \r\n \r\n \r\nGOYA® Fancy Pimientos\n \r\n "@en . _:node1iffm97t4x8106665 . _:node1iffm97t4x8106665 "8"@en . _:node1iffm97t4x8106665 "PT60M"@en . _:node1iffm97t4x8106665 "Spain"@en . _:node1iffm97t4x8106665 "Paella Marinera - Rice with Seafood"@en . _:node1iffm97t4x8106665 "A Seafood Lover’s Delight\nFor the seafood paella lovers in your family, Paella Marinera (also called Paella de Mariscos) is a tasty way to enjoy your favorite seafood, in one, super-delicious dish. We combine tender, GOYA® Medium Grain Rice with succulent sautéed shrimp, and a medley of other seafood, imported from Spain. As the rice cooks, it is infused with the authentic flavor of Sazón GOYA® with Saffron. Just add seafood, and simmer until delicious!"@en . _:node1iffm97t4x8106665 _:node1iffm97t4x8106666 . _:node1iffm97t4x8106665 "PT15M"@en . _:node1iffm97t4x8106665 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In a large sauté pan, heat the oil to medium, sauté the shrimp for 1 minute and then set aside for later. Add the onions, and garlic and cook till onions are translucent\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Stir in the Sazón and the seasoning. Add the uncooked rice and sauté for 1 minute. Add water and bring to a rapid boil, gently shaking and turning the pan so all ingredients heat evenly.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Reduce Heat to a gentle boil and simmer until most of the liquid has been absorbed. Stir gently and cover. \r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Add peas and seafood. Simmer until rice is done to desired consistency.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Remove from heat and garnish with thin slices of pimientos.\r\n \r\n \r\n "@en . _:node1iffm97t4x8106666 . _:node1iffm97t4x8106666 "5"@en . _:node1iffm97t4x8106666 "4.8"@en . _:node1iffm97t4x8106666 "5"@en . _:node1iffukb59x3140098 . _:node1iffukb59x3140098 . _:node1iffukb59x3140098 "\r\n \r\n ½ \r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\nmedium shrimp, peeled and deveined (about 30 pieces)\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lemon Juice\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 1½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic, or 3 cloves garlic, finely chopped\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\npaprika\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Crushed Red Peppers\n \r\n "@en . _:node1iffukb59x3140098 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nfinely chopped fresh parsley\n \r\n "@en . _:node1iffukb59x3140098 . _:node1iffukb59x3140098 "4"@en . _:node1iffukb59x3140098 "PT20M"@en . _:node1iffukb59x3140098 "Spain"@en . _:node1iffukb59x3140098 "Spanish Garlic Shrimp"@en . _:node1iffukb59x3140098 "A Garlic Shrimp Recipe To Make Your Own\n This Spanish Garlic Shrimp recipe is a favorite tapas dish from Spain’s Andalucia region. It’s destined to become your go-to shrimp in garlic dish--seasoned with GOYA® Minced Garlic, spicy chile flakes, and savory GOYA® Adobo All-Purpose Seasoning with Pepper, how could it not be? \nThese flavor-packed grilled garlic shrimp can be an appetizer, or double the recipe and serve atop GOYA® Yellow Rice Mix as a delicious, colorful main course."@en . _:node1iffukb59x3140098 _:node1iffukb59x3140099 . _:node1iffukb59x3140098 "PT15M"@en . _:node1iffukb59x3140098 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in a large skillet over medium heat. Season shrimp with adobo. Cook shrimp until they start to turn pink, about 2 minutes. Add lemon juice, garlic, paprika and red pepper to pan. Continue cooking until garlic turns light golden brown and shrimp become opaque, about 1 minute more.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Transfer shrimp and sauce to serving plate. Sprinkle with parsley.\r\n \r\n \r\n "@en . _:node1iffukb59x3140099 . _:node1iffukb59x3140099 "5"@en . _:node1iffukb59x3140099 "4.875"@en . _:node1iffukb59x3140099 "8"@en . _:node1iffo3m89x734757 . _:node1iffo3m89x734757 . _:node1iffo3m89x734757 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\n, plus 2 tbsp. GOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n jar\r\n(6.5 oz.) \r\n \r\n \r\nGOYA® Fancy Sliced Pimientos, drained \n \n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n jar\r\n(3.75 oz.) \r\n \r\n \r\nGOYA® Manzanilla Olives Stuffed with Minced Pimientos, drained \n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Capers\n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic, or 2 cloves garlic, finely chopped\n \n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nfinely chopped fresh cilantro\n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA®  Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n 1\r\n \r\n(5 oz.) \r\n \r\n \r\nbaguette, cut into ½” slices\n \r\n "@en . _:node1iffo3m89x734757 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nFresh cilantro springs (optional)\n \r\n "@en . _:node1iffo3m89x734757 . _:node1iffo3m89x734757 "8"@en . _:node1iffo3m89x734757 "PT20M"@en . _:node1iffo3m89x734757 "Spain"@en . _:node1iffo3m89x734757 "Spanish-Style Tapenade"@en . _:node1iffo3m89x734757 "A Spanish Green Olive Spread\nGOYA® Fancy Pimientos and GOYA® Green Olives combine to create a bright and flavorful spread that showcases the quality Spanish ingredients in all of their glory. Here, the olive dip adorns toasts to create a Spanish-style bruschetta, perfect for serving at your next tapas party or as a festive appetizer."@en . _:node1iffo3m89x734757 "PT10M"@en . _:node1iffo3m89x734757 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In bowl of food processor, combine 2 tbsp. olive oil, pimientos, olives, capers and garlic. Pulse 10 times, or until ingredients mix and develop a chunky consistency. Transfer tapenade to bowl; stir in cilantro and season with adobo. Cover bowl; set in refrigerator until ready to use. (Note: tapenade mixture can be stored, covered, for up to 3 days).\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n To toast bread, heat 2 tbsp.oil in large sauté pan over medium-high heat. Add bread to pan. Toast until golden brown and crisp on both sides, flipping once, 3-4 minutes, adding oil in 1 tbsp. measure when pan becomes dry.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n To serve, arrange toast on plate. Evenly divide tapenade over toasts. Garnish with cilantro, if desired.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iffnmr08x7916852 . _:node1iffnmr08x7916852 . _:node1iffnmr08x7916852 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil, divided\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nsmall yellow onion, finely chopped (about 1 cup)\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\npiece GOYA® Chorizo, finely chopped\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n ¼ \r\n cup\r\n \r\n \r\n \r\nGOYA® Sofrito\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sazonador Total\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nmedium bell peppers (red, green, orange and/or yellow) tops cut off, seeds and veins removed\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 2\r\n lbs.\r\n \r\n \r\n \r\nmeatloaf mix (ground pork, ground beef and ground veal)\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 2\r\n cans\r\n(8 oz. each) \r\n \r\n \r\nGOYA® Tomato Sauce\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\ncooked CANILLA® Extra Long Grain Rice, cooled\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\npine nuts\n \r\n "@en . _:node1iffnmr08x7916852 "\r\n \r\n 2½ \r\n tsp.\r\n \r\n \r\n \r\n GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste\n \r\n "@en . _:node1iffnmr08x7916852 . _:node1iffnmr08x7916852 "6"@en . _:node1iffnmr08x7916852 "PT85M"@en . _:node1iffnmr08x7916852 "Spain"@en . _:node1iffnmr08x7916852 "Spanish-Style Stuffed Peppers"@en . _:node1iffnmr08x7916852 "Better-Than-Ever Stuffed Peppers\nYou can count on GOYA® for stuffed pepper recipe that’s more flavorful than ever! Chock full of yummy goodness – like GOYA® Chorizo and the GOYA® Sazonador Total, our signature blend of herbs and spices, these stuffed peppers are guaranteed to become an instant family favorite!"@en . _:node1iffnmr08x7916852 _:node1iffnmr08x7916853 . _:node1iffnmr08x7916852 "PT15M"@en . _:node1iffnmr08x7916852 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oven to 400°F. Heat 2 tbsp. oil in skillet over medium-high heat. Add onions and chorizo to pan. Cook, stirring occasionally, until onions soften and chorizo starts to brown, about 10 minutes. Stir in sofrito and sazonador total; cook until fragrant, about 30 seconds more; set aside until cool.\n \r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In medium bowl, gently mix together meatloaf mix, tomato sauce, cooked rice, reserved sofrito mixture, pine nuts and 2½ tsp. adobo until combined.\n \r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Coat peppers with remaining oil; sprinkle cavities with adobo. Transfer peppers to 9”x13” baking dish. Divide meat mixture evenly among pepper cavities. Cook until peppers are soft and meat mixture is cooked-through (internal temperature should register 165°F on quick-read thermometer), about 1 hour. Let sit 10 minutes before serving.\r\n \r\n \r\n "@en . _:node1iffnmr08x7916853 . _:node1iffnmr08x7916853 "5"@en . _:node1iffnmr08x7916853 "5"@en . _:node1iffnmr08x7916853 "6"@en . _:node1iffm99q9x17949026 . _:node1iffm99q9x17949026 . _:node1iffm99q9x17949026 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil, divided\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 2\r\n pkg.\r\n(3.5 oz.) \r\n \r\n \r\nGOYA® Chorizo, small dice\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 1\r\n jar\r\n(4 oz.) \r\n \r\n \r\nGOYA® Sliced Mushrooms\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 1\r\n jar\r\n(4 oz.) \r\n \r\n \r\nGOYA® Fancy Pimientos, drained and sliced\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n large yellow onion, chopped\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nGOYA® Corn Oil\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 4\r\n \r\n \r\n \r\n \r\nmedium potatoes, thinly sliced\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 7\r\n \r\n \r\n \r\n \r\n large eggs\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iffm99q9x17949026 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nchopped parsley\n \r\n "@en . _:node1iffm99q9x17949026 . _:node1iffm99q9x17949026 "6"@en . _:node1iffm99q9x17949026 "PT40M"@en . _:node1iffm99q9x17949026 "Spain"@en . _:node1iffm99q9x17949026 "Tortilla Española with Chorizo, Pimientos and Mushrooms"@en . _:node1iffm99q9x17949026 "Add some real Spanish pizzazz to your table with a flavorful take on a classic Tortilla Española. Traditionally, this thick, flat Spanish omelet is filled with potatoes, onions and eggs. Here, we punch up the flavors by mixing in garlicky, spiced chorizo, savory mushrooms and bright, silky pimientos before cooking until just set. Cut the tortilla into hearty wedges and serve warm or at room temperature for breakfast, lunch or dinner. Or do as they do in Spain, and serve as a tapas dish with a glass of vino tinto."@en . _:node1iffm99q9x17949026 _:node1iffm99q9x17949027 . _:node1iffm99q9x17949026 "PT10M"@en . _:node1iffm99q9x17949026 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Preheat oven to 425°F. In 12” non-stick pan, heat 2 tablespoons olive oil on medium-high heat; add chorizo and cook for 5 minutes. Add onion; cook an additional 5 minutes, until flavors are combined. Remove from heat; stir in mushrooms and pimientos and set aside in large bowl; reserve pan for later.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Meanwhile, in a separate large pan, heat corn oil over medium heat. Once hot, add potatoes in small batches; do not overcrowd the pan. Fry potatoes for about 5 minutes, until they are cooked, but are not browned. Drain on paper towel.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n In a large bowl, whisk eggs together and season with Adobo. Add chorizo mixture and potatoes, mix well, and add chopped parsley.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n In reserved pan, heat remaining 1 tablespoon olive oil over medium heat until hot but not smoking. Add egg mixture to pan and cook until bottom and sides of eggs begin to become firm and underside becomes light golden brown. (If underside of egg mixture is browning too fast, reduce heat to medium-low). Run thin spatula along edge of pan to separate egg mixture from sides.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Place pan in oven and cook for 15 minutes. To check tortilla, press lightly in the middle and make sure it is firm. When done, turn over onto a large plate or platter. Cut into pieces, and serve either hot or at room temperature.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iffm99q9x17949027 . _:node1iffm99q9x17949027 "5"@en . _:node1iffm99q9x17949027 "4.4"@en . _:node1iffm99q9x17949027 "5"@en . _:node1iff1nfshx5504846 . _:node1iff1nfshx5504846 . _:node1iff1nfshx5504846 "\r\n \r\n ½ \r\n cup\r\n \r\n \r\n \r\nwater\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nfinely grated, packed GOYA® Sugar Cane (Piloncillo) or dark brown sugar\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n ⅛\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Cinnamon\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n 1\r\n can\r\n(20 oz.) \r\n \r\n \r\nGOYA® Pineapple Chunks,drained, rinsed and patted dry\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nstrawberries, rinsed and hulled (about 1 ½ cups)\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nkiwis, peeled and cut into ½”  think rounds (about 2 cups)\n \r\n "@en . _:node1iff1nfshx5504846 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmango, peeled and cut into ¾” squares (about 1 cup)\n \r\n "@en . _:node1iff1nfshx5504846 . _:node1iff1nfshx5504846 "6"@en . _:node1iff1nfshx5504846 "PT20M"@en . _:node1iff1nfshx5504846 "MyPlate Caribbean Fruit Skewers "@en . _:node1iff1nfshx5504846 "Easy Grilled Fruit\nGrilling for dessert? Yes! For a fun, tasty end to your grilled meal, thread pieces of fruit onto skewers, and cook on clean, greased grill grates. The direct heat from the grill concentrates the natural sweetness of the fruit and creates a sugary crust. Brush with a sweetened rum sauce, and let yourself become transported to the tropics."@en . _:node1iff1nfshx5504846 "PT10M"@en . _:node1iff1nfshx5504846 "\r\n \r\n https://dev-goya.s1.umbraco.io/umbraco/#/content/content/edit/5276\r\n \r\n \r\n \r\n Step 1\r\n \r\n \r\n In small saucepan over medium-high heat, bring water, sugar cane and cinnamon to boil. Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes. Remove from heat; let cool to room temperature. (Note: This sauce can be stored, covered, in the refrigerator, for up to 1 week.)\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Alternately thread pineapples, strawberries, kiwis and mangos on 12 skewers.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Heat grill to medium-high heat. Brush fruit skewers all over with cinnamon sauce. Place skewers on clean, greased grill grates. Cook, brushing with sauce and flipping occasionally, until fruit is charred and tender, about 5 minutes. Serve warm or at room temperature.\r\n \r\n \r\n "@en . _:node1iffukje0x13051695 . _:node1iffukje0x13051695 . _:node1iffukje0x13051695 "\r\n \r\n 4\r\n \r\n \r\n \r\n \r\nmedium russet potatoes (about 1 ½ lbs.), peeled and cut into ½” pieces \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nGOYA® Red Wine Vinegar \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n ½ \r\n \r\n \r\n \r\n \r\nmedium yellow onion, finely chopped (about ½ cup) \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nmedium carrots, peeled and finely chopped \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n ½ \r\n cup\r\n \r\n \r\n \r\n finely chopped GOYA® Sliced Beets, if desired \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n frozen GOYA® Peas, thawed \n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nGOYA® Mayonnaise\n \r\n "@en . _:node1iffukje0x13051695 "\r\n \r\n 3\r\n \r\n \r\n \r\n \r\nhard-boiled eggs, peeled and finely chopped\n \r\n "@en . _:node1iffukje0x13051695 . _:node1iffukje0x13051695 "8 "@en . _:node1iffukje0x13051695 "PT40M"@en . _:node1iffukje0x13051695 "Caribbean Potato Salad"@en . _:node1iffukje0x13051695 "Easy Potato Salad with Vegetables\nPeek into the kitchen of Puerto Rican and Dominican homes during any family fiesta and you’re sure to find this Caribbean Potato Salad. And for good reason! Chock-full of veggies, flavored with vinegar and onions, and always adorned with hard-boiled eggs, this creamy potato salad is one that is passed down from our very own abuelita. Try it tonight for a dish that will become a tradition in your family, too."@en . _:node1iffukje0x13051695 _:node1iffukje0x13051696 . _:node1iffukje0x13051695 "PT15M"@en . _:node1iffukje0x13051695 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Bring large pot filled with water to boil over high heat. Add potatoes and 1 tbsp. Adobo. Reduce heat to medium. Cook potatoes until fork-tender, about 15 minutes. Drain.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Meanwhile, add vinegar and onions to large mixing bowl. Transfer hot, cooked potatoes to bowl, stirring to coat. Set aside until potatoes are cool and have absorbed vinegar.\n \r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Add carrots, beets (if using), peas, mayonnaise and eggs to potatoes. Using large spoon, gently stir to combine. Season with Adobo. Serve chilled or at room temperature\r\n \r\n \r\n "@en . _:node1iffukje0x13051696 . _:node1iffukje0x13051696 "5"@en . _:node1iffukje0x13051696 "5"@en . _:node1iffukje0x13051696 "1"@en . _:node1iffv170hx13116503 . _:node1iffv170hx13116503 . _:node1iffv170hx13116503 "\r\n \r\n 1\r\n bag\r\n \r\n \r\n \r\nFrozen GOYA® Grated Yuca, thawed\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nbutter, melted\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\neggs, beaten\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nGOYA® Masarepa – Pre-Cooked White Corn Meal \n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nbaking powder\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n ½\r\n lb.\r\n \r\n \r\n \r\nlean ground beef\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Sofrito\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Vegetable Oil, for frying\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Salsa Pico de Gallo-Mild, optional\n \r\n "@en . _:node1iffv170hx13116503 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nsour cream, optional\n \r\n "@en . _:node1iffv170hx13116503 . _:node1iffv170hx13116503 "6"@en . _:node1iffv170hx13116503 "PT40M"@en . _:node1iffv170hx13116503 "Carimañola - Meat Stuffed Yuca"@en . _:node1iffv170hx13116503 "You must try this Carimañola – Meat Stuffed Yuca, a breakfast favorite in Colombia and Panama! They're yuca fritters stuffed with meat and cheese, delicious and easy to make with GOYA® Masarepa – Pre-Cooked White Corn Meal and GOYA® Grated Yuca. Serve them with your favorite sauce and enjoy. You're going to love these!"@en . _:node1iffv170hx13116503 _:node1iffv170hx13116504 . _:node1iffv170hx13116503 "PT30M"@en . _:node1iffv170hx13116503 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Mash yuca. Combine with butter and and 1 tbsp. Adobo and blend until smooth. Stir in eggs, Masarepa flour and baking powder. Refrigerate until chilled.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Meanwhile, heat oil in skillet set over medium heat. Cook ground beef and remaining Adobo seasoning for 5 to 6 minutes or until starts to brown. Stir in Sofrito. Cook for 8 to 10 minutes or until very little liquid remains in pan. Cool completely.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Divide yuca mixture into 12 balls. One at a time, insert thumb into center of each ball. Stuff with heaping tbsp. meat and roll to enclose filling. Form into torpedo shape. Arrange on parchment paper-lined baking sheet. Refrigerate.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Fill a large pot with 6 cups of vegetable oil, or to a depth of 3”. Heat oil to 370 °F. Fry in small batches until golden, 4-5 minutes.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Serve with Salsa Pico de Gallo and sour cream if desired.\r\n \r\n \r\n "@en . _:node1iffv170hx13116504 . _:node1iffv170hx13116504 "5"@en . _:node1iffv170hx13116504 "4.75"@en . _:node1iffv170hx13116504 "4"@en . _:node1ifghjajhx24336141 . _:node1ifghjajhx24336141 . _:node1ifghjajhx24336141 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nGOYA® Masarepa - Pre-Cooked White Corn Meal\n \r\n "@en . _:node1ifghjajhx24336141 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Iodized Salt\n \r\n "@en . _:node1ifghjajhx24336141 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nGOYA® Quesadilla Cheese, divided\n \r\n "@en . _:node1ifghjajhx24336141 "\r\n \r\n 5\r\n tbsp.\r\n \r\n \r\n \r\nbutter (approx.), softened and divided\n \r\n "@en . _:node1ifghjajhx24336141 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nwarm water (approx.)\n \r\n "@en . _:node1ifghjajhx24336141 . _:node1ifghjajhx24336141 "8"@en . _:node1ifghjajhx24336141 "PT35M"@en . _:node1ifghjajhx24336141 "Cheese Arepas"@en . _:node1ifghjajhx24336141 "If you love Colombian arepas, then these fluffy Cheese Arepas will be your favorite breakfast or snack at any time of the day. And, they're super easy to make. Just mix together GOYA® Masarepa: Pre-Cooked White Corn Meal with a little salt, butter, and creamy GOYA® Quesadilla Shredded Cheese in a large bowl. Have fun making them at home and enjoy their wonderful flavor!"@en . _:node1ifghjajhx24336141 "PT20M"@en . _:node1ifghjajhx24336141 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Preheat oven to 200°F.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In large bowl, whisk together Masarepa and salt. Mix in 1 cup quesadilla cheese. Using fingertips, work 3 tbsp. butter into mixture until incorporated and sandy in texture. Stir in 1 cup warm water. Stir until a soft, moist ball of dough forms; if needed, add more warm water. Cover and let rest for 10 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Divide dough into 8 balls. Using wet hands, flatten each ball into a disk about 1/2-inch thick (keep remaining balls covered so they don’t dry out). Add 2 tbsp. remaining cheese to center of each disk. Pinch edges together to seal in cheese and shape into round bundles. Reshape into 1/2-inch disks, each about 3 inches in diameter. Arrange on parchment paper–lined baking sheet.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n In large skillet set over medium heat, melt 1 tbsp. butter. In batches, cook arepas, flipping halfway through the cooking time, for 6 to 7 minutes or until golden brown, wiping skillet clean and adding more butter as needed. Transfer arepas to preheated oven. Serve warm.\n \nNote: If desired, add shredded cooked pork or beef to cheese filling.\r\n \r\n \r\n "@en . _:node1iffscucsx8189050 . _:node1iffscucsx8189050 . _:node1iffscucsx8189050 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n pkg.\r\n(7 oz.) \r\n \r\n \r\nGOYA® Chorizo, thinly sliced\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n lb.\r\n \r\n \r\n \r\npeeled deveined shrimp, tails removed\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nlarge onion, sliced\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nred pepper, sliced\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Sofrito\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper \n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n can\r\n(15.5 oz.) \r\n \r\n \r\nGOYA® Chick Peas, drained and rinsed\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nGOYA® Tomato Sauce\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nreduced-sodium chicken broth\n \r\n "@en . _:node1iffscucsx8189050 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\ngreen onions, thinly sliced\n \r\n "@en . _:node1iffscucsx8189050 . _:node1iffscucsx8189050 "4"@en . _:node1iffscucsx8189050 "PT40M"@en . _:node1iffscucsx8189050 "Chick Pea Skillet with Chorizo and Shrimp"@en . _:node1iffscucsx8189050 "This quick and satisfying skillet dinner is bursting with flavor. Serve over rice, potatoes or pasta."@en . _:node1iffscucsx8189050 "PT20M"@en . _:node1iffscucsx8189050 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in large skillet set over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown. Add shrimp; cook for 1 minute. Transfer to plate.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In same skillet, cook onion, red pepper, garlic, sofrito and seasoning for about 3 minutes or until onion is slightly softened.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Stir in chick peas, tomato sauce and broth; bring to boil. Reduce heat to medium-low; cover and cook for about 10 minutes or until sauce thickens. Stir in chorizo mixture; cook for about 2 minutes or until shrimp is cooked through. Sprinkle with green onions.\r\n \r\n \r\n "@en . _:node1iffuv7odx10621390 . _:node1iffuv7odx10621390 . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Olive Oil\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n oz.\r\n \r\n \r\n \r\n ham, finely diced\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmedium onion, diced\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\ngreen pepper, diced\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic or 4 cloves garlic, minced\n \n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\ndried oregano\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n sprigs\r\n \r\n \r\n \r\n of fresh cilantro, chopped\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1 \r\n \r\n \r\n \r\n \r\n3-lb chicken, cut into pieces\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n GOYA® Tomato Sauce\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nbay leaf\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nGOYA® Manzanilla Spanish Olives\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\n GOYA® Capers\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® White Vinegar\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 3\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nmedium potatoes, peeled and cut in ½-inch cubes\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 1\r\n can\r\n(15.5 oz.) \r\n \r\n \r\nGOYA® Tender Sweet Peas, drained, liquid reserved\n \r\n "@en . _:node1iffuv7odx10621390 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nButter (Optional)\n \r\n "@en . _:node1iffuv7odx10621390 . _:node1iffuv7odx10621390 "4"@en . _:node1iffuv7odx10621390 "PT75M"@en . _:node1iffuv7odx10621390 "Chicken Fricassee"@en . _:node1iffuv7odx10621390 "A Hearty Puerto Rican Stew\nChicken Fricassee is a traditional chicken stew from the kitchens of Puerto Rico. Also known as chicken in a pot, this hearty Chicken Fricassee recipe combines a symphony of chicken, potatoes, olives, peppers and peas for a rich, warm main course or side. \nMake Chicken Fricassee for lunch or dinner and satisfy your comfort-food cravings. And don’t forget, using quality GOYA® Spanish Olives makes it extra delicious!"@en . _:node1iffuv7odx10621390 _:node1iffuv7odx10621391 . _:node1iffuv7odx10621390 "PT15M"@en . _:node1iffuv7odx10621390 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in a pot over medium heat. Add the ham and brown. Add the onion, pepper, garlic, oregano, and cilantro, reduce heat to medium low and cook for 10 minutes, stirring occasionally.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Add the chicken and cook over medium heat for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, Adobo, and potatoes. Combine the liquid from the peas with water to equal 2-1/2 cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until chicken is tender. Stir occasionally.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Stir in the peas and optional butter, if desired. Cook uncovered for 5 minutes or until sauce reaches desired consistency.\r\n \r\n \r\n "@en . _:node1iffuv7odx10621391 . _:node1iffuv7odx10621391 "5"@en . _:node1iffuv7odx10621391 "5"@en . _:node1iffuv7odx10621391 "11"@en . _:node1ifg57pb5x3209723 . _:node1ifg57pb5x3209723 . _:node1ifg57pb5x3209723 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nGOYA® Powdered Chicken Flavored Bouillon, divided\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nGOYA® Bay Leaves \n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, divided\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 6\r\n oz.\r\n \r\n \r\n \r\nboneless skinless chicken breast (about 1)\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 4\r\n cups\r\n \r\n \r\n \r\nplus 3 tbsp. GOYA® Vegetable Oil, divided\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\ndiced onion\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\ndiced potato\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 1 ½\r\n cups\r\n \r\n \r\n \r\nfrom 1 bag frozen GOYA® Peas and Carrots\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nchopped tomatoes\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 2 ½\r\n cups\r\n \r\n \r\n \r\nGOYA® Masarepa - Pre-Cooked Yellow Corn Meal \n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nSazón GOYA® with Coriander and Annatto \n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n ¼\r\n tsp.\r\n \r\n \r\n \r\nbaking soda\n \r\n "@en . _:node1ifg57pb5x3209723 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nCabbage Salad or GOYA® Salvadorian – Style Pickled vegetables\n \r\n "@en . _:node1ifg57pb5x3209723 . _:node1ifg57pb5x3209723 "12"@en . _:node1ifg57pb5x3209723 "PT90M"@en . _:node1ifg57pb5x3209723 "Chicken Salvadoran Pasteles"@en . _:node1ifg57pb5x3209723 "A true Central American dish, these Chicken Salvadoran Pasteles are a perfect appetizer to enjoy anytime. They're easy to make with GOYA® Masarepa - Pre-Cooked Yellow Corn Meal, shredded chicken breast and a few other ingredients like potato, tomato, carrot, and onion; all seasoned with Sazón GOYA® with Coriander and Annatto. Serve with a delicious curtido or your favorite sauce."@en . _:node1ifg57pb5x3209723 "PT45M"@en . _:node1ifg57pb5x3209723 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n To medium saucepan set over medium-high heat, add 5 cups water, 1 packet chicken bouillon, bay leaves, 1/2 tsp. Adobo. Bring to a boil, add chicken and bring back to a boil. Reduce heat to a simmer and cook, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through and an instant-read thermometer registers 165°F when inserted into thickest part of chicken.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Transfer chicken to cutting board (reserving poaching liquid) and let cool slightly. Using 2 forks, shred chicken.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n In large skillet set over medium heat, add 2 tbsp. oil. Add onion and cook, stirring occasionally, for 2 to 3 minutes or until softened. Add potato and 1/4 cup poaching liquid and cook, stirring occasionally, for 8 to 10 minutes or until tender. Add peas and carrots and tomatoes and cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender-crisp. Add chicken and 2 tbsp. poaching liquid; stir to combine, then remove from heat.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Meanwhile, in medium bowl, stir together Masarepa, remaining packet chicken bouillon, packet Sazón, baking soda and remaining Adobo. Gradually stir in 2 1/2 cups poaching liquid and 1 tbsp. oil to form a soft dough. Knead for 5 minutes or until smooth.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Divide dough evenly into 12 small balls. Using wet hands, flatten balls into 5-inch discs and arrange in single layer on work surface or baking sheet. Divide chicken mixture evenly among discs and fold in half to enclose filling, pressing edges to seal.\r\n \r\n \r\n \r\n \r\n Step 6\r\n \r\n \r\n In large, high-sided skillet set over medium heat, add remaining oil and heat to 350°F or until shimmering. In batches to avoid crowding, cook pasteles, flipping once, for 3 to 5 minutes or until golden and crispy. Transfer to paper towel–lined plate to drain. Serve with cabbage salad or Salvadorian-Style Pickled Vegetables.\r\n \r\n \r\n "@en . _:node1iffv152lx8050652 . _:node1iffv152lx8050652 . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nraw cashews\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lime Juice \n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\npepper, finely chopped, plus 1 tbsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nfinely chopped fresh cilantro\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 4\r\n lbs.\r\n \r\n \r\n \r\nsplit chicken wings\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 4½\r\n cups\r\n \r\n \r\n \r\nGOYA® Mojo Criollo Marinade\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Sazon with Coriander and Annatto \n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nbrown sugar\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper \n \r\n "@en . _:node1iffv152lx8050652 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nstalks celery, cut into sticks (optional)\n \r\n "@en . _:node1iffv152lx8050652 . _:node1iffv152lx8050652 "6-8"@en . _:node1iffv152lx8050652 "PT45M"@en . _:node1iffv152lx8050652 "Chicken Wings with Chipotle Cashew Sauce"@en . _:node1iffv152lx8050652 "Want to impress during your next grilling session? Prepare these unique Chicken Wings with Chipotle Cashew Sauce that are so easy to make! Simply marinate the wings in convenient GOYA® Mojo Criollo Marinade with GOYA® Sazón with Coriander and Annatto, and brown sugar. Then, toss them with olive oil and Adobo and place them on the grill at medium heat. Once they’re ready, pair them with a delicious creamy sauce made with chipotle peppers and cashews. Yum!"@en . _:node1iffv152lx8050652 "PT20M"@en . _:node1iffv152lx8050652 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Chipotle Cashew Sauce: Soak cashews in 1/2 cup water, lime juice and adobo seasoning for at least 4 hours or up to overnight.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Grilled BBQ Chicken Wings: Meanwhile, toss together chicken wings, mojo criollo, Sazón and brown sugar; cover and refrigerate for at least 4 hours or up to overnight. Remove chicken wings from marinade, discard marinade. Toss together chicken wings, oil and Adobo seasoning.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n In blender, purée cashews and soaking liquid, chipotle, adobo sauce and oil until smooth and creamy, adding up to 2 tbsp. water if needed for desired consistency. Stir in cilantro.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Preheat grill to medium heat, grease grate well. Grill wings, turning occasionally, for 20 to 25 minutes or until chicken is golden brown, skin is crisp and instant-read thermometer inserted into center reaches internal temperature of 165˚F.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Serve chicken wings with chipotle cashew sauce and celery.\n \nNote: Serve chicken wings with grilled corn, and celery sticks for dipping, if desired.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1ifevbkk9x15670510 . _:node1ifevbkk9x15670510 . _:node1ifevbkk9x15670510 "\r\n \r\n 1\r\n jar\r\n(9 oz.) \r\n \r\n \r\nGOYA® Mole\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 3\r\n cups\r\n \r\n \r\n \r\nwater or low sodium chicken broth\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 1 - 3½\r\n lbs.\r\n \r\n \r\n \r\nchicken, cut in serving pieces\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo with Pepper or to taste\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Corn Oil\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 1\r\n package\r\n(10 oz.) \r\n \r\n \r\nGOYA® Corn Tortillas, warmed\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 1\r\n box\r\n(7 oz.) \r\n \r\n \r\nGOYA® Mexican Rice Mix prepared according to package directions\n \r\n "@en . _:node1ifevbkk9x15670510 "\r\n \r\n 1\r\n can\r\n(16 oz.) \r\n \r\n \r\nGOYA® Refried Pinto Beans prepared according to package directions\n \r\n "@en . _:node1ifevbkk9x15670510 . _:node1ifevbkk9x15670510 "4"@en . _:node1ifevbkk9x15670510 "Chicken with Mole"@en . _:node1ifevbkk9x15670510 "Mole, the traditional Mexican sauce made from a blend of dried chiles, spices, nuts and seeds, is what gives this classic recipe its unique flavor and texture. GOYA® Mole Poblano, ready-to-use, allows you to prepare this Mexican classic in minutes while maintaining its authentic flavor. Serve up with yellow rice and enjoy!"@en . _:node1ifevbkk9x15670510 _:node1ifevbkk9x15670511 . _:node1ifevbkk9x15670510 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In sauce pan on low heat, combine Goya Mole and water or broth. Stir constantly until completely combined and sauce comes to a simmer. Remove from heat and keep warm.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Season chicken with Adobo. In large skillet on medium, heat oil. Brown chicken on both sides. Pour off any fat. Add mole and stir so chicken is completely covered by sauce. Bring to boil, reduce heat to low and simmer, partially covered until chicken is cooked through, about 25 minutes. Stir occasionally, adding more water or broth if sauce gets too thick.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Serve in a deep platter with Prepared Mexican Rice, Refried Beans and warm Tortillas on the side.\r\n \r\n \r\n "@en . _:node1ifevbkk9x15670511 . _:node1ifevbkk9x15670511 "5"@en . _:node1ifevbkk9x15670511 "4.11111111111111"@en . _:node1ifevbkk9x15670511 "9"@en . _:node1iff0qmo5x3056847 . _:node1iff0qmo5x3056847 . _:node1iff0qmo5x3056847 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\n GOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n 1\r\n pkg.\r\n(7 oz.) \r\n \r\n \r\nGOYA® Chorizo (4 chorizos), cut into ¼\" slices\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n GOYA® Sofrito\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\n GOYA® Tomato Sauce\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nSazón GOYA® without Annatto\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n 2\r\n cans (15.5 oz. each)\r\n \r\n \r\n \r\nGOYA® Chick Peas, drained and rinsed\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Powdered Chicken Flavored Bouillon\n \r\n "@en . _:node1iff0qmo5x3056847 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iff0qmo5x3056847 . _:node1iff0qmo5x3056847 "6"@en . _:node1iff0qmo5x3056847 "PT40M"@en . _:node1iff0qmo5x3056847 "Chickpea Soup with Chorizo"@en . _:node1iff0qmo5x3056847 "A Quick and Hearty Bean and Chorizo Soup\nBring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup. Also known as garbanzo bean soup, it gets its big, satisfying taste from slices of GOYA® Chorizo, a delicious sausage flavored with smoky paprika, chile, and garlic. \nAs it simmers gently in its rich tomato broth, the warm, wonderful smell of this chorizo bean soup will draw your family to the kitchen… just in time for dinner!"@en . _:node1iff0qmo5x3056847 _:node1iff0qmo5x3056848 . _:node1iff0qmo5x3056847 "PT10M"@en . _:node1iff0qmo5x3056847 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in a medium saucepan over medium heat. Add the chorizo and cook until the fat is rendered and the chorizo is browned, about 7 minutes. Add the sofrito and garlic; cook until fragrant and heated through, 1 minute. Add the tomato sauce and sazón; bring to a boil. Pour in 2 cups of water, chickpeas and bouillon. Bring chick peas mixture to a boil. Reduce heat to low and simmer until flavors come together and mixture is slightly reduced, about 30 minutes. Season with adobo.\r\n \r\n \r\n "@en . _:node1iff0qmo5x3056848 . _:node1iff0qmo5x3056848 "5"@en . _:node1iff0qmo5x3056848 "5"@en . _:node1iff0qmo5x3056848 "3"@en . _:node1ifgbpvh0x2794936 . _:node1ifgbpvh0x2794936 . _:node1ifgbpvh0x2794936 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 1 \r\n \r\n \r\n \r\n \r\nchorizo from 1 pkg. (3.5 oz.) GOYA® Chorizo, sliced\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\nonion, finely chopped (about ¾ cup)\n \n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\ngreen bell pepper, finely chopped (about ½ cup)\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nSazón GOYA® with Coriander and Annatto\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Chicken Bouillon, mixed with 2 cups water\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nCANILLA® Extra Long Grain Rice\n \r\n "@en . _:node1ifgbpvh0x2794936 "\r\n \r\n 1\r\n can\r\n(15.5 oz.) \r\n \r\n \r\nGOYA® Chickpeas, drained and rinsed\n \r\n "@en . _:node1ifgbpvh0x2794936 . _:node1ifgbpvh0x2794936 "4"@en . _:node1ifgbpvh0x2794936 "PT45M"@en . _:node1ifgbpvh0x2794936 "Chickpeas with Sausage and Rice"@en . _:node1ifgbpvh0x2794936 "Dig into this heartwarming dish of Chickpeas with Sausage and Rice. This rice and beans recipe is the perfect one pot meal; tender chickpeas are simmered with paprika-spiked chorizo and fluffy long grain rice to delicious results. Pair with a side salad for a fabulous mid-week meal."@en . _:node1ifgbpvh0x2794936 _:node1ifgbpvh0x2794937 . _:node1ifgbpvh0x2794936 "PT10M"@en . _:node1ifgbpvh0x2794936 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Heat oil in medium saucepan over medium-high heat. Add chorizo; cook, flipping occasionally until golden brown on both sides, about 3 minutes. Add onion, bell pepper, garlic and Sazón; cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Add chicken bouillon mixture; bring to boil. Stir in rice and chickpeas. Return water to boil, boil 1 minute. Reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Fluff rice with fork; serve.\r\n \r\n \r\n "@en . _:node1ifgbpvh0x2794937 . _:node1ifgbpvh0x2794937 "5"@en . _:node1ifgbpvh0x2794937 "5"@en . _:node1ifgbpvh0x2794937 "3"@en . _:node1iffoicjux8666284 . _:node1iffoicjux8666284 . _:node1iffoicjux8666284 "\r\n \r\n ½ \r\n cup\r\n \r\n \r\n \r\npacked fresh cilantro, finely chopped\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n ½ \r\n cup\r\n \r\n \r\n \r\npacked fresh parsley, finely chopped\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\npacked fresh oregano, finely chopped\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n ¼\r\n \r\n \r\n \r\n \r\nred onion, finely chopped (about 3 tbsp.)\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n ⅛\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Crushed Red Peppers (optional)\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lemon Juice\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Red Wine Vinegar\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iffoicjux8666284 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffoicjux8666284 . _:node1iffoicjux8666284 "4"@en . _:node1iffoicjux8666284 "PT10M"@en . _:node1iffoicjux8666284 "Chimichurri Sauce"@en . _:node1iffoicjux8666284 ""@en . _:node1iffoicjux8666284 "PT10M"@en . _:node1iffoicjux8666284 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In a small bowl, combine cilantro, parsley, oregano, onion, garlic and crushed red peppers, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with Adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).\r\n \r\n \r\n "@en . _:node1iffqiphvx5710047 . _:node1iffqiphvx5710047 . _:node1iffqiphvx5710047 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nGOYA® Navy Beans (dry)\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n ⅔\r\n cup\r\n \r\n \r\n \r\nbrown sugar\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n ⅓\r\n cup\r\n \r\n \r\n \r\nketchup\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nchopped chipotle chili from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n 8\r\n \r\n \r\n \r\n \r\npancetta, diced\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nlarge onion, finely chopped\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n 4\r\n \r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffqiphvx5710047 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\ngreen onions, finely sliced\n \r\n "@en . _:node1iffqiphvx5710047 . _:node1iffqiphvx5710047 "8"@en . _:node1iffqiphvx5710047 "PT300M"@en . _:node1iffqiphvx5710047 "Chipotle Baked Beans with Pancetta"@en . _:node1iffqiphvx5710047 "These sweet, smoky beans cook in a slow cooker for no-fuss preparation."@en . _:node1iffqiphvx5710047 "PT15M"@en . _:node1iffqiphvx5710047 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Rinse beans; soak in water overnight. Drain and place in slow cooker (4.5- to 6- quart pot). Stir in brown sugar, ketchup and chipotle chili; set aside.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n In skillet, cook pancetta, onion and garlic over medium heat for 8 to 10 minutes or until onions are soft and pancetta is lightly crisp. Scrape into slow cooker. Stir in 2½ cups boiling water. Cover and cook on HIGH until beans are tender, about 5 or 6 hours. Sprinkle with green onions before serving.\r\n \r\n \r\n "@en . _:node1iff0qnbtx3160815 . _:node1iff0qnbtx3160815 . _:node1iff0qnbtx3160815 "\r\n \r\n 3\r\n cans (15.5 oz. each)\r\n \r\n \r\n \r\nGOYA® Black Beans, divided\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nchipotle chile, plus 2 tsp. chipotle chile sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n ½ \r\n \r\n \r\n \r\n \r\nmedium yellow onion, chopped\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\n red bell pepper, finely chopped\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n ½\r\n \r\n \r\n \r\n \r\n green bell pepper, finely chopped\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic, or 4 cloves garlic, finely chopped\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Ground Cumin\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 1\r\n packet\r\n \r\n \r\n \r\nGOYA® Chicken Bouillon mixed with 2 cups water, or 2 cups chicken broth\n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nsour cream \n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nsmall tomato, finely chopped \n \r\n "@en . _:node1iff0qnbtx3160815 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\n roughly chopped fresh cilantro\n \r\n "@en . _:node1iff0qnbtx3160815 . _:node1iff0qnbtx3160815 "6"@en . _:node1iff0qnbtx3160815 "PT30M"@en . _:node1iff0qnbtx3160815 "Chipotle Black Bean Soup"@en . _:node1iff0qnbtx3160815 ""@en . _:node1iff0qnbtx3160815 _:node1iff0qnbtx3160816 . _:node1iff0qnbtx3160815 "PT10M"@en . _:node1iff0qnbtx3160815 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In bowl of blender, add 1 can black beans, chipotle chile and sauce and 2 cups water. Puree until smooth, about 30 seconds; set aside.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Heat oil in large pot over medium-high heat. Add onions and peppers; cook until soft, about 10 minutes. Add garlic and cumin; cook until fragrant, about 30 seconds more. Add chicken bouillon mixture, reserved black bean puree and remaining black beans; bring mixture to a boil; reduce heat to medium low and cook, stirring occasionally, until soup thickens and flavors come together, about 10 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Divide soup evenly among serving bowls. Top with a dollop of sour cream. Sprinkle with tomatoes and cilantro.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iff0qnbtx3160816 . _:node1iff0qnbtx3160816 "5"@en . _:node1iff0qnbtx3160816 "5"@en . _:node1iff0qnbtx3160816 "5"@en . _:node1iff48e6fx702557 . _:node1iff48e6fx702557 . _:node1iff48e6fx702557 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\nshredded cooked chicken\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n ⅔\r\n cup\r\n \r\n \r\n \r\nGOYA® Tomato Sauce\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\npeppers, finely chopped, from 1 can GOYA® Chipotle Peppers in Adobo Sauce (around 2 tbsp.)\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nfresh cilantro, chopped\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\nshredded Mexican cheese blend\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n 1\r\n pkg.\r\n(11.6 oz.) \r\n \r\n \r\nGOYA® Empanada Dough – Puff Pastry for Baking, thawed\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\negg, beaten with 2 teaspoons water\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nsour cream\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nfresh cilantro, chopped\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\ngrated lime zest\n \r\n "@en . _:node1iff48e6fx702557 "\r\n \r\n ¼\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper\n \r\n "@en . _:node1iff48e6fx702557 . _:node1iff48e6fx702557 "12"@en . _:node1iff48e6fx702557 "PT40M"@en . _:node1iff48e6fx702557 "Chipotle Chicken Empanadas"@en . _:node1iff48e6fx702557 "Looking for a spicy bite that will delight your taste buds? Prepare these rich empanadas, made with a luscious filling of tender chicken, cooked with the classic, smoky flavor of our GOYA® Chipotle Peppers in Adobo Sauce, and wrapped in crispy, convenient GOYA® Empanada Dough-Puff Pastry for Baking. We guarantee these Chipotle Chicken Empanadas will become your favorite.\n \nMore recipe inspirations:\nArgentinian-Style Beef Empanadas\nMexican-Style Picadillo Empanadas\nArgentinian-Style Chicken Empanadas"@en . _:node1iff48e6fx702557 "PT20M"@en . _:node1iff48e6fx702557 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Toss together chicken, tomato sauce, minced chipotle peppers and 3 tablespoons cilantro; stir in cheese.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Preheat oven to 375°F. Spoon 2 rounded tablespoons cooked chicken mixture onto middle of dough. Moisten edges of pastry with beaten egg and fold in half to form half-moon shape. With fork, press edge of empanada to seal, transfer to greased baking sheet.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Repeat with remaining puff pastry rounds and filling to make 12 empanadas. Brush empanada tops with beaten egg.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Bake until empanadas are puffed and golden brown and filling is hot, about 20 minutes, rotating pan after 10 minutes for even browning. Meanwhile, combine ingredients for Cilantro Crema and set aside. Transfer empanadas to cooling rack. If desired, sprinkle with 1 tablespoon cilantro; serve warm or room temperature, with Cilantro Crema.\n \nNote: For easy shredded cooked chicken use a supermarket rotisserie chicken or precooked packaged chicken strips.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iff0qn5mx3040584 . _:node1iff0qn5mx3040584 . _:node1iff0qn5mx3040584 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\n large eggs\n \r\n "@en . _:node1iff0qn5mx3040584 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nGOYA® Mayonnaise\n \r\n "@en . _:node1iff0qn5mx3040584 "\r\n \r\n 2-3\r\n tsp.\r\n \r\n \r\n \r\nfinely chopped chipotle chiles from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce, or more, to taste\n \r\n "@en . _:node1iff0qn5mx3040584 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nSalt, to taste\n \r\n "@en . _:node1iff0qn5mx3040584 "\r\n \r\n 24\r\n \r\n \r\n \r\n \r\nfresh, whole cilantro leaves\n \r\n "@en . _:node1iff0qn5mx3040584 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nCrumbled bacon (optional)\n \r\n "@en . _:node1iff0qn5mx3040584 . _:node1iff0qn5mx3040584 "12"@en . _:node1iff0qn5mx3040584 "PT35M"@en . _:node1iff0qn5mx3040584 "Chipotle Deviled Eggs"@en . _:node1iff0qn5mx3040584 "A vibrant twist on classic deviled eggs, these Chipotle Deviled Eggs are packed with flavor! GOYA® Chipotle Chiles in Adobo Sauce, which has a smoky, slightly spicy and tangy flavor, are mixed with egg yolks and mayonnaise to make a filling that is spicy, cool and creamy all at the same time. The perfect party appetizer, these easy Chipotle Deviled Eggs are a must at your next family gathering."@en . _:node1iff0qn5mx3040584 _:node1iff0qn5mx3040585 . _:node1iff0qn5mx3040584 "PT5M"@en . _:node1iff0qn5mx3040584 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Place eggs in large saucepan; add enough cold water to completely cover eggs. Set pan over medium-high heat and bring water to boil. Remove pan from heat; cover with tight-fitting lid and let stand 10 minutes. Drain eggs; transfer to large bowl filled with ice water and let stand until cold.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Peel eggs; halve lengthwise. Spoon yolks into small bowl; arrange whites on serving platter. Using small holes of box grater, finely grate yolks into medium bowl (or, use tines of fork to thoroughly mash yolks). Stir in mayonnaise and 2 tsp. chopped chipotle chiles (for more heat, add more chopped chiles, if desired). Season filling to taste with salt.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Transfer egg yolk mixture to pastry bag fitted with ½”-diameter star tip. Pipe filling into egg whites. Alternately, transfer egg yolk mixture to zip-top bag; snip small hole in corner of bag. Appling even pressure on “pastry bag,” pipe filling into egg whites. Cover eggs and transfer to refrigerator; chill until cold, at least 2 hours and up to 1 day.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n To serve, press cilantro leaf into filling on each egg; sprinkle with crumbled bacon, if desired.\r\n \r\n \r\n "@en . _:node1iff0qn5mx3040585 . _:node1iff0qn5mx3040585 "5"@en . _:node1iff0qn5mx3040585 "5"@en . _:node1iff0qn5mx3040585 "1"@en . _:node1iffqihopx718604 . _:node1iffqihopx718604 . _:node1iffqihopx718604 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nchili powder\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nplus 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\n packed dark brown sugar\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\ndried oregano\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n ½\r\n tsp.\r\n \r\n \r\n \r\nground cumin\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\n racks baby back ribs (about 2 lbs. each), patted dry with paper towels\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nketchup\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nsauce and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce\n \r\n "@en . _:node1iffqihopx718604 "\r\n \r\n 3\r\n tbsp.\r\n \r\n \r\n \r\nhoney\n \r\n "@en . _:node1iffqihopx718604 . _:node1iffqihopx718604 "4"@en . _:node1iffqihopx718604 "PT90M"@en . _:node1iffqihopx718604 "Chipotle-Glazed Ribs"@en . _:node1iffqihopx718604 "Give your ribs real barbecue flavor, without smoking them all day, with our easy Chipotle-Glazed Ribs recipe. First rub the ribs with a special spice blend that seasons the meat to the bone. Next, cook them in the oven until they’re perfectly tender. And last, brush them with a quick chipotle-honey glaze before grilling. GOYA® Chipotle Chiles give the ribs deep, smoky flavor and fiery heat in seconds."@en . _:node1iffqihopx718604 "PT10M"@en . _:node1iffqihopx718604 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n In small bowl, stir together chili powder, 1 tbsp. Adobo, brown sugar, garlic, oregano and cumin until well combined. Rub spice mixture all over ribs, concentrating on meaty side. Transfer ribs to large roasting pan, meaty side-up. Cover and refrigerate for at least 4 hours, or up to 24 hours. Bring ribs to room temperature 30 minutes before cooking.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Heat oven to 325° F. Cover roasting pan tightly with foil. Cook ribs until tender (knife inserted into center shows no resistance), about 1 hour, 15 minutes. Remove pan from oven; transfer ribs to platter.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Meanwhile, in small bowl, stir together ketchup, chipotle sauce, chopped chipotle peppers, honey and 1 tsp. Adobo until well combined; set aside.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Heat grill to medium-high heat. Using pastry brush, brush ribs all over with reserved chipotle glaze. Place ribs meaty-side down on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter. Serve.\r\n \r\n \r\n "@en . _:node1ifg649v0x702304 . _:node1ifg649v0x702304 . _:node1ifg649v0x702304 "\r\n \r\n ¾\r\n cup\r\n \r\n \r\n \r\nGOYA® Mojo Chipotle Marinade, divided\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n(1 to 1-1/4 lb.) pork tenderloin, trimmed\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\n large sweet onion, thickly sliced (¾\")\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA Ancho Salsita, to taste\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 4\r\n \r\n \r\n \r\n \r\nGOYA® Flour Tortillas – Burritos\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\ncooked GOYA® Yellow Rice\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 1\r\n can\r\n \r\n \r\n \r\nGOYA® Pinto Beans, drained\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\n medium tomatoes (8 oz.), diced\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\n cilantro, coarsely chopped\n \r\n "@en . _:node1ifg649v0x702304 "\r\n \r\n ⅓\r\n cup\r\n \r\n \r\n \r\nsour cream\n \r\n "@en . _:node1ifg649v0x702304 . _:node1ifg649v0x702304 "4"@en . _:node1ifg649v0x702304 "PT35M"@en . _:node1ifg649v0x702304 "Chipotle Pork Burritos"@en . _:node1ifg649v0x702304 "Saddle up and get ready to go on a smoky-flavored burrito ride! Wrapped in GOYA® Burritos Flour Tortillas, pork tenderloin is given a Tex-Mex twist with GOYA® Mojo Chipotle Marinade. Paired with delicious GOYA® Yellow Rice and GOYA® Pinto Beans, this hearty meal could be your next lunch or dinner masterpiece. For ultimate burrito results, top with a smooth dollop of sour cream and a drizzle of GOYA® Ancho Salsita."@en . _:node1ifg649v0x702304 "PT20M"@en . _:node1ifg649v0x702304 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Place 1/2 cup GOYA Mojo Chipotle in food storage bag. Cut pork in half crosswise; cut the thicker piece in half lengthwise. Place pork in bag, seal and toss together until evenly coated. Marinate at least 20 minutes (can marinate refrigerated, up to 8 hours).\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Preheat grill to medium. Grill pork turning once, until 145F on instant read thermometer, about 10 minutes. Grill onion slices, brushing with marinade and turning once, until softened, about 10 minutes. Let pork rest 10 minutes and thinly slice crosswise; coarsely chop onions.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Horizontally drizzle Ancho Salsita to taste across center of tortilla. Spread in 2-inch band. Top with pork, onions, rice, beans, tomatoes and cilantro. Fold bottom edge of tortillas up and over filling. Fold opposite sides in over filling and roll up from the bottom. Place seam side down and serve with additional Salsita and sour cream.\n \nNote: You can reduce the rice to 1-1/3 cups, if you feel these are too stuffed\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1iff0u4b0x8062412 . _:node1iff0u4b0x8062412 . _:node1iff0u4b0x8062412 "\r\n \r\n 1\r\n bottle\r\n(12 oz.) \r\n \r\n \r\nbeer\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nmedium onions, chopped, divided\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\nchipotle peppers, finely chopped, plus 2 tbsp. adobo sauce from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lime Juice\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 4\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nbrown sugar\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Ground Cumin\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 3\r\n lbs.\r\n \r\n \r\n \r\nboneless pork shoulder, cut into 3 pieces\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nSazón GOYA® with Coriander and Annatto\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, divided\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Extra Virgin Olive Oil\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 1\r\n can\r\n(16 oz.) \r\n \r\n \r\nGOYA® Refried Black Beans\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n ⅓\r\n cup\r\n \r\n \r\n \r\nGOYA® Jalapeño Nacho Slices\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n ⅓\r\n cup\r\n \r\n \r\n \r\ncrumbled GOYA® Queso Fresco\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 6\r\n \r\n \r\n \r\n \r\nradishes, thinly sliced\n \r\n "@en . _:node1iff0u4b0x8062412 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nGOYA® Corn Tortillas, warmed\n \r\n "@en . _:node1iff0u4b0x8062412 . _:node1iff0u4b0x8062412 "12"@en . _:node1iff0u4b0x8062412 "PT90M"@en . _:node1iff0u4b0x8062412 "Chipotle Pork Tacos"@en . _:node1iff0u4b0x8062412 "These fantastic Chipotle Pork Tacos are prepared in the Instant Pot with GOYA® Chipotle Peppers in Adobo Sauce and beer for spicy pulled pork that come together in half the time."@en . _:node1iff0u4b0x8062412 "PT15M"@en . _:node1iff0u4b0x8062412 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Stir together beer, half of the onions, chipotle peppers and adobo sauce, lime juice, garlic, brown sugar and cumin in bowl of Instant Pot. Season pork with Sazón, and 2 tsp. Adobo seasoning. Cover and lock to seal; pressure-cook on High setting for about 1 hour or until very tender.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Carefully release pressure according to manufacturer’s instructions before removing lid. Transfer pork to cutting board. Let stand for 15 minutes.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Set Instant Pot to Sauté function over High setting. Bring sauce to boil; cook for 5 to 8 minutes or until thickened slightly. Shred pork using two forks. Return to Instant Pot; toss with cooking liquid. Set on Warm to serve.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Meanwhile, heat oil in skillet set over medium heat; cook remaining onions for 3 to 5 minutes or until tender. Stir in refried beans. Mash beans; cook for 5 to 8 minutes or until heated through. Season with remaining Adobo seasoning.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Assemble shredded pork, jalapeño, queso fresco and radishes in warm tortillas. Serve with refried black beans on the side.\n \nNotes:\nAdd shredded lettuce or cabbage to tacos if desired.\nAdd leftover pulled pork to mac and cheese, pizza, or sandwiches, or use as a filling for empanadas.\r\n \r\n \r\n "@en . _:node1iffv109ix15400100 . _:node1iffv109ix15400100 . _:node1iffv109ix15400100 "\r\n \r\n 3\r\n lbs.\r\n \r\n \r\n \r\nred skin potatoes, cut into 1” cubes\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 1½ \r\n cups\r\n \r\n \r\n \r\nGOYA® Mayonnaise\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nchopped chipotle chiles from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 2\r\n tbsp.\r\n \r\n \r\n \r\nGOYA® Lemon Juice\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nmedium red onion, thinly sliced\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\nlarge tomato, seeded and chopped\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n ¼\t\r\n cup\r\n \r\n \r\n \r\nfresh cilantro, chopped\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 1\r\n tbsp.\r\n \r\n \r\n \r\nfinely chopped chives\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n 1\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n \r\n \r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, to taste\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nchopped cooked bacon(optional)\n \r\n "@en . _:node1iffv109ix15400100 "\r\n \r\n ½\r\n cup\r\n \r\n \r\n \r\nshredded cheddar cheese (optional)\n \r\n "@en . _:node1iffv109ix15400100 . _:node1iffv109ix15400100 "8"@en . _:node1iffv109ix15400100 "PT40M"@en . _:node1iffv109ix15400100 "Chipotle Potato Salad"@en . _:node1iffv109ix15400100 "Add some zing to your summer menu with this Chipotle Potato Salad recipe! The ingredient that makes this potato salad famous: GOYA® Chipotle Peppers in Adobo Sauce. These little peppers pack a big punch of smoky, tangy and subtly spicy flavor to the mayonnaise sauce. Mix in warm, tender potatoes, crunchy red onions, juicy tomatoes, fresh cilantro and chives, and you have a potato salad that’s easy, fresh and deliciously different."@en . _:node1iffv109ix15400100 "PT15M"@en . _:node1iffv109ix15400100 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Fill large pot with water; bring to boil over high heat. Add potatoes; return water to boil, reduce heat to medium low and simmer until potatoes are fork- tender, about 15 minutes. Drain potatoes and set aside until cool enough to handle.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Meanwhile, in large bowl, add remaining ingredients; mix until well combined. Add warm potatoes to bowl with mayonnaise mixture and mix well. Transfer Chipotle Potato Salad to serving bowl; top with bacon and cheese, if desired. Serve.\r\n \r\n \r\n "@en . _:node1iffoicjux5458361 . _:node1iffoicjux5458361 . _:node1iffoicjux5458361 "\r\n \r\n 1 ½\r\n lbs.\r\n \r\n \r\n \r\nbeef chuck roast\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nGOYA® Vegetable Oil \n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 3\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Adobo All-Purpose Seasoning with Pepper, divided\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 2\r\n cups\r\n \r\n \r\n \r\ndiced onion (about 2)\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 3\r\n tsp.\r\n \r\n \r\n \r\nGOYA® Minced Garlic\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 2\r\n \r\n \r\n \r\n \r\npeppers (from 1 can 7 oz.) GOYA® Chipotle Peppers in Adobo Sauce + 2 tbsp. sauce\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\ndried GOYA® Ancho Chile pepper\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 1\r\n \r\n \r\n \r\n \r\ndried GOYA® Guajillo Chile pepper\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 3\r\n cups\r\n \r\n \r\n \r\ndiced fresh tomatoes (about 4)\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 2\r\n packets\r\n \r\n \r\n \r\nGOYA® Powdered Beef Flavored Bouillon\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n ¼\r\n cup\r\n \r\n \r\n \r\nplus 2 tbsp. GOYA® Lime Juice, divided\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 1\r\n cup\r\n \r\n \r\n \r\ndiced onion (about 1)\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n ¾\r\n cup\r\n \r\n \r\n \r\nchopped cilantro\n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nGOYA® Corn Tortillas \n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 1 ½\r\n bags\r\n \r\n \r\n \r\n(each 8 oz.) GOYA® Quesadilla Shredded Cheese \n \r\n "@en . _:node1iffoicjux5458361 "\r\n \r\n 12\r\n \r\n \r\n \r\n \r\nlime wedges\n \r\n "@en . _:node1iffoicjux5458361 . _:node1iffoicjux5458361 "12"@en . _:node1iffoicjux5458361 "PT240M"@en . _:node1iffoicjux5458361 "Chipotle Quesabirria Tacos"@en . _:node1iffoicjux5458361 "If you love quesadillas and birria, you've got to try this delicious and clever Chipotle Quesabirria Tacos recipe. Start by preparing the meat ahead of time, add in the delicious chili flavor by including GOYA® Chipotle Peppers in Adobo Sauce, which will infuse that smokiness into the dish. Once the meat is ready, assemble the quesadillas in minutes with GOYA® Corn Tortillas and creamy GOYA® Quesadilla Shredded Cheese, a delight! Serve these quesadillas with consommé and all your favorite toppings."@en . _:node1iffoicjux5458361 "PT60M"@en . _:node1iffoicjux5458361 "\r\n \r\n \r\n Step 1\r\n \r\n \r\n Preheat SAUTÉ function on slow cooker.\r\n \r\n \r\n \r\n \r\n Step 2\r\n \r\n \r\n Beef: In medium bowl, toss beef chuck roast with oil and 1 1/2 tsp adobo all-purpose seasoning with pepper. Transfer to slow cooker and cook, searing each side, for 12 to 18 minutes or until evenly browned all over. Transfer to medium plate.\r\n \r\n \r\n \r\n \r\n Step 3\r\n \r\n \r\n Add onion, garlic, chipotle peppers in adobo sauce, adobo sauce, ancho chili and guajillo chili to slow cooker. Cook, stirring occasionally, for 8 to 10 minutes. Stir in diced tomatoes, 4 cups water, beef bouillon and remaining 1 1/2 tsp. Adobo.\r\n \r\n \r\n \r\n \r\n Step 4\r\n \r\n \r\n Transfer beef back to slow cooker, cover and reduce temperature to LOW. Cook, stirring occasionally, for 2 to 3 hours or until beef is very tender and pulls apart easy with a fork.\r\n \r\n \r\n \r\n \r\n Step 5\r\n \r\n \r\n Gently transfer beef to cutting board. Using 2 forks, shred beef. Transfer to another medium bowl.\r\n \r\n \r\n \r\n \r\n Step 6\r\n \r\n \r\n Strain broth into another medium bowl (reserving onion-tomato mixture) and stir in 1/4 cup lime juice.\r\n \r\n \r\n \r\n \r\n Step 7\r\n \r\n \r\n Transfer onion-tomato mixture to blender and add 1/4 cup broth. Pulse until smooth. Add to beef. Add remaining 2 tbsp. lime juice to beef.\r\n \r\n \r\n \r\n \r\n Step 8\r\n \r\n \r\n In small bowl, toss together onion and cilantro. Transfer 1/4 cup onion mixture to another small bowl and reserve.\r\n \r\n \r\n \r\n \r\n Step 9\r\n \r\n \r\n Assembly: Heat large skillet over medium heat. Dip a tortilla into strained broth and place in skillet. Top with 1/3 cup quesadilla cheese, 1/4 cup beef mixture, 2 tbsp of remaining onion mixture and fold to enclose filling. Cook, flipping once, for 2 to 4 minutes or until tortilla is crispy and cheese has melted. Repeat with remaining tortillas, more strained broth, remaining quesadilla cheese, remaining beef mixture and more onion mixture.\r\n \r\n \r\n \r\n \r\n Step 10\r\n \r\n \r\n To medium bowl of broth, add reserved 1/4 cup onion mixture. Stir to combine and transfer to serving bowl.\r\n \r\n \r\n \r\n \r\n Step 11\r\n \r\n \r\n Arrange quesabirria on serving platter and serve with lime wedges and consommé for dipping.\n \nNote: Any remaining cooking liquid can be used in soups and sauces or for braising pork, beef, or chicken.\r\n \r\n \r\n \r\n More Cooking Tips\r\n \r\n \r\n "@en . _:node1ifflgo50x8135477 .