Unity In Diversity Cookbook

UNITY IN DIVERSITY

INTRODUCTION

Welcome to a culinary celebration of Hispanic Heritage Month! In this cookbook, our diverse Digital Voces Employee Resource group proudly presents a flavorful tapestry of recipes passed down through generations, reflecting the richness and diversity of Hispanic and Latinx cultures. Each dish is a story, a connection, and an invitation to explore the vibrant flavors that unite us all. Join us in savoring the essence of our heritage and fostering cultural appreciation. Let us know if you try these, email us your comments and photos.

¡Buen Provecho!

Digital Voces ERG Leadership Team

PAELLA PLA DE LA CASA

ORIGIN: SPAIN, ALICANTE, IN THE VILLAGE OF FAGECA

SUBMITTED BY FRANK SANCHO, SEGMENT ADVISOR

I left Cuba as a child. We initially immigrated to Spain where my father’s family lived. We stayed in a small village of 85 people high up in the mountains of Alicante. I had faint memories of my stay as a child so over the years I visited and reestablished family ties. They are a loving, simple, hardworking, salt of the earth people. My Tia Isa showed me how to cook a Paella.

PAELLA PLA DE LA CASA

Time required: 1 hour

Servings: 10

INGREDIENTS STEPS FOR COOKING

• (Use an 18-inch Paella pan)

• 8.5 oz Olive Oil Meat

• 1- Chicken (chopped for a stew)

• 16 oz bag- Green Beans

• 1- Rabbit (chopped for a stew)

• 1 lbs.- Pork Ribs

• 1- Whole Garlic (poke bottom with knife and set in center of Paella)

• 1- Red Bell Pepper (4-6 slices)

• 1- Soup ladle of Valencia rice per person

• 3- Soup ladles of water per ladle of rice (3:1 Ratio) add pinch Bijol and saffron to hot water.

• 2- Tomatoes pureed with 2 garlic cloves

• Bijol spice, Sea Salt, Saffron and Paprika

1. Serve yourself 1 glass of wine to start (favorite beverage)

2. Add olive oil with cut peppers; cook until golden.

3. Remove the peppers and add all the meat.

4. Serve yourself another glass of wine.

5. Stir meat until golden brown; add salt.

6. Cook slowly; a good Paella is cooked over a slow fire.

7. While you stir the meat, serve yourself a few beers (sparkling water)

8. Once meat is very golden, add greens and stir a lot; all together.

9. Add tomato/garlic puree and allow to sauté a bit.

10. Another glass of wine; perhaps only half a glass!

11. Add rice, sauté for 3 minutes while stirring non-stop (distribute evenly)

12. Add hot water, mix well, set fire to high until very end. (DO NOT stir after adding water)

13. Chef may require back-up cook.

14. Almost done in 15 min (medium heat) + 5 min (high heat) =total of 20 min

15. Allow to rest for 5 minutes, you can cover with damp thin cloth if rice needs extra time.

Tips and Tricks: If you are in a good mood and have surrendered yourself to serve others, the Paella will come out great!

CHILAQUILES

ORIGIN: MEXICO

SUBMITTED BY SHANNON DIVINE-RUBIO, SR GLOBAL CUSTOMER EXPERIENCE MANAGER

Chilaquiles are the only Mexican dish I can cook for my Mexican husband and his family. His mother makes the most amazing Mexican food I have ever had, so why try to compete with that? Her ceviche is legendary! I decided to start making my own chilaquiles because I was constantly disappointed with ones I ordered at restaurants, and it’s the one dish my mother-in-law doesn’t normally cook for us (mainly because she isn’t around on Sunday mornings when we normally cook big breakfasts). Throughout the years I have perfected my recipe – just the right amount of heat, the perfect balance between chip and sauce, and the timing on getting it plated before the chips get soggy. I’ve also experimented with different toppings to add the right combination of flavors and textures, and I love serving mine with refried beans to add that creaminess to the saucy crunchiness of the chips.

CHILAQUILES

Time required: 30 mins

Servings: 2

INGREDIENTS

STEPS FOR COOKING

• 16-24 Corn tortillas (I prefer El Milagro)

• 16oz homemade red chile sauce or 2 cans of El Pato Sauce

• 4 Eggs

• 1 bunch of cilantro

• Crema

• ½ white chopped onion

• 4-6 radishes (sliced thin)

• 1 avocado

• Queso fresco

• 16oz refried beans

1. Chop onion, slice avocado, thinly slice radishes, roughly chop cilantro (removing the stems).

2. Heat 1 inch of vegetable or canola oil in a pan. Cut the corn tortillas into 1 by 2-inch strips. Fry for a couple minutes until lightly browned. Place on paper towel to dry and salt with pink Himalayan Sea salt.

3. Fry eggs (or scramble if preferred).

4. Heat refried beans and add 1-2 tablespoons of crema until creamy.

5. Heat red chile sauce or El Pato Tomato sauce in sauté pan. Add corn chips until saturated in sauce.

6. Plate chips with sauce and top with chopped onion, sliced radishes, queso fresco, crema, cilantro and avocado. Finish with the eggs.

7. Enjoy!

Tips and Tricks: Add a pinch of cinnamon to the refried beans for added flavor. You can also top with chorizo or soyrizo for a heartier meal. The best drink to pair with chilaquiles is a michelada with Negro Modelo and a Tajin rim!

SWEET POTATO CORNBREAD

ORIGIN: DALLAS, TEXAS

SUBMITTED BY NATALIE LUCAS, SR. TALENT ACQUISITION PARTNER

In my family there are a lot of great cooks, and I was waiting in a long line to be able to add my dish. As our families became more spread out, we decided to all meet in Florida / Lake of the Ozarks for Thanksgiving. Because I was one of the first to get there... I took the dish I learned from my friend who is from El Salvador and told everyone my grandmother cooked it. They fell in love with it before they realized I was not on the approved list of cooks .

SWEET POTATO CORNBREAD

Time required: 1 hour

Servings: 8-10

INGREDIENTS

STEPS FOR COOKING

• 3 C self-rising White Cornmeal

• 1 C Brown Sugar

• ½ C White Sugar

• ¼ tsp Nutmeg

• 1 tsp Cinnamon

• 1 tsp Vanilla Extract

• 2 C cooked sweet potato (you will mash them)

• 3 eggs

• 1 C Half and Half

• 1 C Heavy Cream

1. Spray your cast iron skillet with non-stick oil and set it in the oven while you preheat to 425F.

2. In a large mixing bowl, mix your dry ingredients, then add all your wet ingredients and gently fold them all together. – Your mix should be smooth and kind of thick, but you don’t want to over mix.

3. Bake at 425F for about 30 minutes.

4. The top should be golden and puffy with visible cracks around the edge.

5. While your sweet potato cornbread is baking, start your Peach Bourbon Butter so it’s ready to pour on top as soon as you take the cornbread out of the oven.

6. Pour 1 cup of the bourbon into a small saucepan and bring it to a boil. As it boils, the water evaporates, and the bourbon will reduce down You want it to slightly stick to a spoon (about 15 minutes).

Tips and Tricks: Cast Ireon Skillet works best... I always brown the butter in the cast Iron Skillet before adding to bourbon mixture.

Adapted from: https://thelayab.com/decadent-sweet-potato-cornbread-with-peach-bourbon-butter/

COLOMBIAN EMPANADAS

ORIGIN: CALI, COLOMBIA

SUBMITTED BY JOHN ESPINOSA, DIRECTOR OF SUPPLY CHAIN

These are very popular in Colombia, my hometown, and are typically sold in every “cafeteria” Which are found literally in every corner.

COLOMBIAN EMPANADAS

Time required: 1hr 45 minutes

Servings: 2

INGREDIENTS

Dough

• 1 ½ cups precooked yellow cornmeal masarepa

• 2 cups water

• 1 tablespoon vegetable oil

• ½ tablespoon sazon Goya with 11zafrin

• ½ teaspoon Salt

Filling

• 2 cups peeled and diced potatoes.

• 1 chicken or vegetable bouillon tablet

• 1 tablespoon olive oil

• ¼ cup chopped white onions

• 1 cup chopped tomato

• ¼ cup chopped green onions

• 1 chopped garlic clove

• 2 tablespoon chopped red bell pepper

• ½ pound ground pork and beef

• ¼ teaspoon black pepper

• ½ teaspoon sazón with 11zafrin

• ½ teaspoon salt

• 2 tablespoons chopped fresh cilantro

STEPS FOR COOKING

In a large, shallow mixing bowl add the warm water, stirring with your hands to make a cohesive dough. Using your hands, mix and knead the dough in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.

Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.

Cut two square pieces of food-safe plastic – from a plastic produce or zip-top bag – to a size about ½” larger than the diameter of your tortilla press Set aside.

Divide the dough into16 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.

Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.

STEPS FOR COOKING, CONTINUED…

Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press. Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.

Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more.

Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft.

Tips and Tricks: Empanadas are traditionally served with “Aji”. You must eat these with “Aji.”

Aji Recipe: https://www.mycolombianrecipes.com/colombian-hot-sauce-aji-picante/

Adapted from: https://www.mycolombianrecipes.com/

COLOMBIA

CORN TORTILLAS

ORIGIN: MEXICO

SUBMITTED BY FLORA AGUILAR, REAL ESTATE MANAGER

Growing up in a large family with seven siblings my mom would make these every day and when I was older, about 9-years old, I learned to make them on my own and would alternate with my sisters on making these every day. We had a hard time keeping the other siblings from stealing them when we weren’t looking.

CORN TORTILLAS

Time required: Approx. 30 minutes

Servings: 12-15

INGREDIENTS

• 2 ½ cups (231g) masa harina

• ¼ teaspoon kosher salt if desired but not required (I like mine without)

• 1 2/3 cups warm water plus more as needed.

STEPS FOR COOKING

In a large, shallow mixing bowl add the warm water, stirring with your hands to make a cohesive dough. Using your hands, mix and knead the dough in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.

Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.

Cut two square pieces of food-safe plastic – from a plastic produce or zip-top bag – to a size about ½” larger than the diameter of your tortilla press Set aside.

Divide the dough into16 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.

STEPS FOR COOKING, CONTINUED…

Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.

Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.

Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.

Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more.

Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft. On the Insert tab, the galleries include items that are designed to coordinate with the overall look of your document.

Tips and Tricks: Do not flip the tortilla until it releases from the comal, if it doesn’t release it is not ready to flip.

ALMOJÁBANAS ORIGIN: COLOMBIA

SUBMITTED BY JERRY CULVER, SENIOR DIRECTOR, GLOBAL SUPPLY CHAIN

I grew up eating it in Bogota and it was my favorite baked product. Several Latin countries eat almojabanas but the strongest consumption seems to be in Colombia, Puerto Rico and Spain. The etymology of the name is Andalusian Arabic on the Iberian Peninsula which obviously stems from Arabic.

ALMOJÁBANAS

Time required: 50 minutes

Servings: 08

INGREDIENTS

• 12 oz of Almojabana mix*

• 1 lb of ground cheese (cuajada or if needed, can substitute with queso fresco)

• 1 tbsp of butter (unsalted)

• 1 egg

• 6 oz of whole milk

STEPS FOR COOKING

1. Mix all the ingredients except the milk in a bowl.

2. Preheat the oven to 450 degrees Fahrenheit.

3. Begin adding the milk a bit at a time and keep kneading the mixture until you have a consistent, workable dough.

4. Make 2” diameter balls and place them 6 inches apart on a slightly greased pan

5. Use your fingers to gently press the ball down to an even 1” thickness.

6. Set for 10 mins.

7. Cook in the oven for 15-20 mins (nice, golden brown)

8. Enjoy!

Tips and Tricks: Soft melt the butter for even mixing.

Adapted from: Almojabana Colombiana (available via Amazon)

*Almojabana mix can be purchased at your local Hispanic grocery product store, Amazon, or https://thechoclo.com/products/almojabana-mix

BARBACOA

ORIGIN: MEXICO

SUBMITTED BY LILIANA SOLIS, TAX MANAGER

Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word “barbaca”, from which the term “barbacoa” derives, and ultimately, the word ‘barbecue”.[1] In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave (maguey) leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). – Source: Wikipedia

Time required: 6hrs 15 minutes

Servings: 12-16

INGREDIENTS

STEPS FOR COOKING

• 1/3 cup apple cider vinegar

• 3 tablespoons lime juice

• 3 chipotle peppers, canned (or you can use 4 – no sauce)

• 4 garlic cloves

• 4 teaspoons cumin

• 2 teaspoons dried Mexican oregano

• 1 ½ teaspoons ground black pepper

• 1 ½ teaspoons salt

• ½ teaspoon ground clove

• 2 tablespoons vegetable oil

• 4 lbs chuck roast

• ¾ cup chicken broth

• 3 bay leaves

1. Make the adobo sauce by combining vinegar, lime juice, peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender or food processor and puree on high speed until smooth.

2. Trim the fat from the meat, and then slice the roast into 6 smaller pieces. Sear all sides of the chunks of meat in 2 tablespoons of oil in a large stockpot or Dutch oven over medium heat until browned.

3. Brush the adobo sauce on the meat, pour in the chicken broth, and add the bay leaves.

4. Cover the pot, turn your stove to med/low heat and let the meat simmer (braise) for 5 to 6 hours or until meat easily flakes apart.

5. Turn meat every 30 minutes as it cooks. After 4 hours, keep the lid off the pot. At the 5-hour mark, you should be able to tear meat apart into bite-size chunks with tongs.

6. Serve with corn or flour tortillas, cilantro, onion and salsa if desired.

MORIR SOÑANDO

ORIGIN: DOMINCAN REPUBLIC

SUBMITTED BY BELKIS CAPELES, PROPERTY ASSISTANT

The exact origin of the practice of combining milk and orange juice remains uncertain, but it exudes an inherent appeal. The Caribbean welcomed milk and dairy products through the early 1500s with the arrival of the first European explorers, who also introduced oranges to the Americas. Ultimately, Morir Soñando emerged as a cultural phenomenon, now a widely embraced beverage in the Dominican Republic. Each household in the country boasts its own unique recipe for this creamy drink, allowing for a plethora of personal adaptations!

Belkis’ Story

During my childhood, on weekend evenings throughout the summer season, my mother would prepare morir soñando for my siblings and me as a reward for accomplishing our chores during the day. The distinct sound of the blender during the evenings signaled the imminent arrival of this beverage, prompting us to assemble and enjoy a family movie. This stands out as one of the most cherished recollections from my youth.

MORIR SOÑANDO

Time required: 15 minutes

Servings: 4+

INGREDIENTS

• 3 cups chilled evaporated milk

• 3 Tablespoons sugar

• 1 ½ cups chilled, freshly squeezed, nopulp orange juice

• ½ teaspoon (optional) vanilla paste

• 2 ½ cups of crushed ice

• Garnish: 1 halfway cut orange slice.

STEPS FOR COOKING

1. Pour the evaporated milk, sugar, and vanilla paste into a pitcher or blender.

2. Stir/blend until well combined and the sugar is dissolved.

3. Add ice cubes and then the orange juice. Stir until combined and slightly frothy.

4. Serve in tumblers filled with ice.

Tips and Tricks: Garnish with an orange slice and serve immediately. Enjoy!

BUÑUELOS ESTILO SINALOENSE

ORIGIN: SINALOA, MEXICO

SUBMITTED BY DAVID AGUILAR, PROPERTY ASSISTANT

This is the dessert we would eat whenever visiting my grandparent’s town in Sinaloa, Mexico. We eat these during the holidays but also on days when the weather was cold and chilly.

BUÑUELOS ESTILO SINALOENSE

Time required: 40 minutes

Servings: 04

INGREDIENTS

• 2 cups white flour

• ¼ tbsp salt

• ½ cup warm water

• ¾ cup of lard

• 1 tsp baking powder

• 2 cups vegetable oil

• 1 cup caster sugar

• 1 piloncillo cone

• 2 cinnamon sticks

• 3-5 star anise

STEPS FOR COOKING

Place 2 cups white flour, 2 cups warm water, ¼ tbsp salt and ¾ cup lard into a bowl and mix by hand until dough consistency is present then continue to knead in same bowl. Form dough into balls, you should be able to get 10 if evenly rolled.

Sprinkle 1 tsp baking powder onto a surface, place and press dough balls on same surface lightly with hands. Roll pressed dough ball with rolling pin until you form a tortilla. Place 2 cups vegetable oil in frying pan and slow simmer. Fry tortillas and place on a plate with paper towel to rid excess oil.

Sprinkle caster sugar evenly and you have a bunuelo. The next step is to make the syrup for your bunuelos. Place 1 cone piloncillo in saucepan on medium heat, once melted place 2 cinnamon sticks and about 4 star anise and mix into syrup. Place one ladle of syrup into a bowl and crush bunuelo over it with a spoon and enjoy.

Tips and Tricks: You may lower heat to get crispier consistency when frying. Enjoy!

SPECIAL THANKS TO ALL OF OUR CONTRIBUTORS. WE HOPE YOU ENJOYED THE RECIPES AND SHARE THEM WITH FAMILY AND FRIENDS.

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