GOYA Fusion Recipes
Stuffed Plantain with Seafood and Uruguayan Bean Salad
Stuffed Plantains
1 tbsp. Goya Extra Virgin Olive Oil
½ tbsp. Goya Minced Garlic
1 tbsp. Goya Sofrito
2 Envelopes Sazón Goya with Culantro
and Annatto
2 cans Goya Tomato Sauce
2 cans Goya Pulpo al Ajillo (Drained)
2 cans Goya Mejillones al Escabeche (Drained)
2 cans Goya Bacalao a la Vizcaina (Drained)
1 tsp. Goya Chipotle Sauce
1 tsp. Sugar
2 Boxes of Goya Plantains Cups
Directions:
1. In a large Pot, heat the oil to medium, sauté the Garlic and Sofrito for 1 minute
2. Add the Sazón and the Tomato Sauce with one can of water and stir for about two minutes.
3. Add seafood and heat to a boil
4. Add the sugar and sauce.
Simmer till desired consistency.
5. In a deep pot, heat Goya Corn Oil and add the Plantains cups till they are cooked.(Crispy)
6. Add the seafood mix into the plantains and serve.
Bean Salad
2 cans (15.5 oz.) Goya Cannellini Beans,
drained and rinsed
1 cup chopped seeded Tomato
¾ cup finely chopped Onion
¼ cup chopped Fresh Flat Parsley
3 tbsp. Goya Red Wine Vinegar
2 tbsp. Goya Extra Virgin Olive Oil
½ tsp. Goya Dried Oregano
½ tsp. Goya Red Pepper Flakes
¼ tsp. Goya Black Pepper
¼ tsp. Goya Adobo with Pepper
1 tsp. Goya Garlic
1 envelope Goya Salad & Vegetable Seasoning
Directions:
Combine all ingredients in a large bowl, and toss gently.
Serves 8
Argentinian Empanadas with a Creamy Jalapeño Sauce & Nopalitos Salsa
Argentinian Empanadas
1 tbsp. Goya Extra Virgin Olive Oil
½ onion (diced)
1 tsp. Goya Garlic
1 ½ tsp. Goya Adobo
1 package Goya Chorizo (3 1/2 oz.) Diced
1 envelope Goya Sazón without Annatto
1 lb. Ground Chicken
1 can Goya Mixed Vegetables (8.25oz.)
1 package Goya Argentinean Style Discos
for Baking
Directions:
1. In a clean sauté pan heat the oil
2. Add onions and cook until translucent
3. Add the Garlic, Chorizo and cook for a couple of minutes
4. Add Chicken with the Sazon and Adobo and cook completely
5. Add vegetables and cook 1 minute
6. Spread meat stuffing over 1 Empanada Disk and cover with another Disk. Cut the ends making the empanadas in rectangular shape
7. Cook Empanadas in a 400 degree oven for 25 Minutes.
Nopalitos Salsa
¼ cup Goya Nopalitos (diced)
¾ cup Goya Poblano Peppers (diced)
¼ cup Goya Pimientos (diced)
3 tbsp. Goya Green Salsa
1 tomato diced
1 tbsp. Goya Sazón Liquido (Hot)
1 tsp. Goya Adobo
½ tsp. Sugar
½ tsp. Goya Extra Virgin Olive Oil
Directions:
In a clean mixing bowl stir all the ingredients and refrigerate.
Jalapeño Sauce
1 envelope of Goya Chicken Bouillon
1 envelope of Sazón Goya with Coriander and Annatto
1 cup of Water
1 Goya Gouda Cheese (7oz.) Chopped
1 can of Nela Evaporated Milk
2 each Goya Jalapeño Peppers of 11oz. can (diced)
2 tbsp. of Corn Starch
Directions:
1- Heat 1 cup of water In a pot and add Chicken Bouillon, Sazón and bring it to a boil
2- Add cheese mix carefully with a Wisk
3- Add milk and Jalapeños
4- Mix starch with three tbsp. of water and add to the sauce
5- Cook it for two minutes and serve
Serves 8
Grilled Skirt Steak with Chimichurri Sauce and Cuban Style Rice with Beans
Grilled Skirt Steak
1 lb. Skirt Steak
Goya Adobo with Pepper to taste
1 envelope of Sazón Goya without annatto
Goya Chimichurri Sauce
Directions:
1. Cut the beef in four portions and season it with Adobo and Sazón
2. In a hot grill, cook the seasoned beef for 3 minutes on each side or until desired doneness
3. Place a serving of rice in each plate with a piece of Skirt Steak and top the Steak with a tablespoon Of Chimichurri Sauce
Cuban Style Rice & Beans
1 ½ cups Golden Canilla Rice
1 can of Goya Small Red Beans(drain and save water)
1 tbsp. of Goya Extra Virgin Olive Oil
1 envelope of Sazón Goya con Culantro y Achiote
2 envelopes of Sazón Goya without Annatto
1 tsp. of Goya Garlic
1 tsp. of Goya Sofrito
2 tbsp. of Goya Tomato Sauce
½ tsp. of Sugar
Directions:
1. Heat oil in a pot and add the Sofrito, Garlic Tomato Sauce and Sazón and cook for 1 minute.
2. Measure the bean water, plus regular water and complete 31/2 cups
3. Add pan and bring it to a boil
4. When liquid boils add rice, beans, salt and sugar; stir then cook on low heat for 20 minutes
Cheese and Lorocco Pupusas with Green Cod Salad and Chipotle Sauce
1 bag Goya Cod (1lb.)
½ cup diced Onions
½ cup diced Green Peppers
½ cup diced Red Peppers
½ cup diced Tomatoes
½ tbsp. Goya Extra Virgin Olive Oil
1 envelope of Goya Sazon without Annatto
½ tsp. Goya Garlic
1 container Goya Guacamole (Mild)
Goya Chipotle Salsitas
Pico de Gallo Goya
1 package of Goya Cheese and Lorocco Pupusas
Directions:
1. Cook the Cod according to package instructions
2. Mix Fish, Onions, Peppers, Tomatoes, Sazón, Garlic, Oil, and Guacamole in a bowl
3. Cook Pupusas according to package instructions
4. Place Pupusa on a plate and add the salad and Pico de Gallo over it
5. Drizzle with the Chipotle Salsita.
Serves 6
Pan Seared Chilean Sea Bass with Chipotle Aioli Sauce and Yuca Mangú
Aioli Sauce
½ cup Goya Mayonnaise
2 tsp. of chopped Chives
2 tsp. of Goya Garlic
1 tsp. of Goya Lemon Juice
2 tsp. of Adobo sauce from Goya Chipotle Peppers in Adobo sauce (7oz.)
OR 2 tbsp. of Goya Chipotle Salsita
Directions:
Mix all ingredients together in a bowl.
Yuca Mangú
2.5 lbs. of Goya Frozen Cassava (5 lbs.)
½ tbsp. of Goya Salt
½ tbsp. of Goya Adobo with Pepper
1 tbsp. of Goya Garlic
2 tbsp. of Goya Extra Virgin Olive Oil
½ cup of Cooking Water
Directions:
1. In a deep pot heat water and salt, bring to a boil
2. Add the cassava and cook for approx. 20 minutes
3. Drain the water, saving ½ a cup for later
4. Mash the Cassava and mix with the Adobo, Garlic, Extra Virgin Olive Oil
and the ½ cup of cooking Water
Sea Bass
1 lb. Chilean Sea Bass
Goya Adobo with Pepper to taste
1 envelope Sazón Goya without annatto
Directions:
1. Cut fish in 4 portions and season with Adobo and Sazón
2. In a hot grill, cook the seasoned fish for three minutes on each side or desired doneness
3. To serve add a tablespoon of the Aioli on top of the Fish
Serves 4
