I’ve previously published individual recipes here for homemade adobo, recaíto, and sazón. This dish is where they all come together. Figuring out how to make each component from scratch was borne out of necessity–there was a time that my spouse and I made carne guisada so often that we were constantly running out of these
Awhile back, I had a pound of defrosted ground meat in my fridge and a bunch of wilting produce and was struggling to come up with a ‘clear the crisper’ recipe to use it all up. So I went “aGoogling” for recipes including pork, cilantro, and scallions. The results made it clear to me that
I had my first taste of authentic joloff rice in a West African restaurant many years ago and I’ve been trying to duplicate it ever since. My New Jersey-born mother made what she referred to as “red rice” when I was growing up which was probably an Americanized adaptation, although hers wasn’t quite as flavorful.
