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El Boricua, a bilingual , cultural publication for Puerto Ricans
The filling is simple. You need 1 Tbsp achiote oil, ½ cup recaito (sofrito), ¼ raisins (optional), ½ cup sliced manzanilla olives (sliced salad olives with pimentos), ½ cup tomato sauce, 16 oz cooked and diced lobster meat, 2 tsps salt, 1 tsp black pepper, and 1 tsp cayanne pepper (optional). Heat oil in a heavy skillet until hot but not smoking. Add the sofrito/recaito, raisins, and olives....
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