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EL BORICUA
a monthly cultural Magazine

Dedicated to the descendants of Puerto Ricans

- Cultural Anthropology -

Puerto Rico,
Borinquen, Folklore and traditions -

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Papas Bravas

Simply delicious way to serve potatoes.

4 strips bacon, chopped
1/4 cup olive oil for sautéing 
1 medium onion, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
3 cups potatoes, washed, peeled and sliced thin
salt & freshly ground black pepper to taste
1 tablespoon parsley or recao
2 teaspoons paprika

Sauté the bacon on low-medium heat in a large covered sauté pan, until the fat is rendered. Add olive oil, onions and bell pepper and continue sautéing until the onions get limp. Add the minced garlic and potatoes and toss to coat well. Lightly salt & pepper -- you'll need to adjust the seasoning after the potatoes get tender and you can taste them.

Sprinkle on the paprika, cover and cook at medium heat for five minutes. Reduce heat to low and let simmer. The dish is done when the potatoes are fork tender, approximately 25-35 minutes. (Much depends on the thickness of your slices and the temperature of the stove top. The nice thing is, you can let this cook on a back burner while you prepare your entree.)

Sprinkle with chopped parsley or recao and serve hot as a side dish for breakfast, lunch or dinner. This also makes a hearty appetizer.

 

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On our website we post a sampling of the different topics and recipes we publish monthly. We do not have a recipe book. Subscribe to our online publication to get all our recipes.

 

 

Past food posts can be found in Ivonne's Flood Blog.

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Soy Boricua, mi amor es - Puerto Rico.


We hope that you enjoy this site and that it will take you back to our ancestral land.

¡Ay le lo lai, le lo lai . . . . . !

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