Cooking with mom, and for mom
Mom nourishes her family with love and delicious food. Cooking for her is a way to thank and pamper her with the same love.
Inspired by her mom’s recipe, our Tropical friend Ana Quincoces – @anaqooks – prepared these delicious Tropical bowls with her mom!
Tropical bowls with Queso de Freír are a modernized version of her family’s favorite, masitas de Puerco frita (fried pork chunks) with rice and black beans. For the modern twist, they add delicious, perfectly golden brown Tropical Queso de Freír Tropical and Tropical Crema Centroamericana to the rice, beans and pork. They all come together to celebrate our traditional flavors with our own style.
Ingredients
- 2- 10 oz. Tropical Queso De Freír cut into ¾ to 1 inch cubes
- 1- 18 oz. container Tropical Crema Centroamericana
- 3 cups cooked long grain white rice
- 3 cups cooked black beans
- 2 to 2 ½ lbs. pork butt (Boston butt) in 2-inch cubes
- 2 cups mojo-style marinade
- 2 Hass avocados cubed
- 1 bunch fresh cilantro finely chopped
- 1 large Spanish onion thinly sliced
- Fried sweet plantains (maduros)
- 2 cups of corn or canola oil
