Latin American Food Recipes?!?!?

I need a couple of Latin American Recipes for a project, can you help me out?!?


Also, can i have the links to?


Thanks! =]Latin American Food Recipes?!?!?
Here are some recipes for you. The last one has optional alcohol, just substitute sparkling water, or non sparkling water for that and you should be in business. Good luck! %26lt;3





Ensalada Pico de Gallo





Ingredients:


4 large navel oranges, peeled, seeded, quartered and sliced


2 jicamas, peeled and cubed


2 cucumbers, peeled, seeded and cubed


2 cups seedless grapes (cubed mangos may be used when in season) juice of 1 lime


powdered arbol chile to taste





Preparation:


Mix all ingredients in a large bowl. Refrigerate until serving time. Serves 8.





Pork Kebabs al Pastor





Ingredients


Basting Sauce %26amp; Salsa:


3 dried chiles de árbol, wiped clean


1 cup chopped fresh pineapple 1/2 cup distilled white vinegar


2 Tbsp vegetable oil


2 large garlic cloves, smashed


1 tsp dried oregano


1/2 tsp ground cumin


1 lb tomatoes (4 medium), halved


1 small white onion (6 to 8 oz), quartered


3 Tbsp water


1/4 cup chopped cilantro





Kebabs:


2 lb boneless pork shoulder, cut into 1 1/2-inch chunks


1 large white onion, cut into 1 1/2-inch pieces


3 cups (1-inch) chunks fresh pineapple


16 (6-inch) corn tortillas





Accompaniments: fresh cilantro; lime wedges; thinly sliced radishes





Equipment: 12 (12-inch) wooden skewers, soaked in water 30 minutes





Preparation:





Pineapple Basting Sauce:


Heat a dry small heavy skillet over medium heat until hot, then toast chiles, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds. Stem chiles.





Purée 1 chile (reserve remainder for salsa) in a blender with pineapple, vinegar, oil, garlic, oregano, cumin, and 1 3/4 tsp salt, then transfer to a bowl.





Salsa:


Preheat broiler.





Oil a small baking pan, then add tomatoes and onion. Broil 4 to 6 inches from heat, turning occasionally, until tomatoes are wilted, skins are blistered, and onions begin to soften and are charred in spots, 16 to 18 minutes. Transfer to blender. Add remaining 2 toasted chiles, water, and 1 tsp salt and purée until smooth. Add cilantro and 1/2 cup pineapple basting sauce and pulse until cilantro is finely chopped.





Kebabs:


Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).





Toss pork with half of remaining pineapple basting sauce, then thread pork, onion, and pineapple onto skewers, leaving small spaces between pieces. Put on a tray. Wrap tortillas in 2 separate foil packages.





Oil grill rack, then grill skewers, covered only if using a gas grill, turning and basting frequently with remaining sauce (do not baste during last 3 minutes), until pork is cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.





Heat tortillas (in foil) on grill, turning once, until warmed through, about 3 minutes total.





Remove pork, pineapple, and onion from skewers. Serve wrapped in tortillas with salsa and other accompaniments.





Notes:


Skewers can be cooked in batches in a hot well-oiled large (2-burner) ridged grill pan.


Pineapple basting sauce and salsa can be made 3 days ahead and chilled separately.





Ponche Navideño





The tejocote is a small fruit, golden in color when mature, similar in taste to an apple, but with a pastier texture. It is not easily found outside of Mexico, but apples make a good substitute. In Michoacan, a piece of beet is often added instead of jamaica to color the punch.





Ingredients:


3/4 pound small apples or tejocotes, peeled and sliced


10 guavas, halved


1/2 pound raisins or prunes or a mixture of both


6 oranges, scrubbed and sliced with rind


1 cup jamaica (dried hibiscus) flowers


4 pieces sugar cane stalk, peeled and cut into strips (see note)


3 sticks cinnamon, each about 6” long


7 quarts water


sugar to taste (the usual proportion is 1/3 cup to each quart of water)


brandy, rum or wine to taste (optional)





Preparation:


Place the apples, guavas, raisins or prunes, oranges, sugar cane and cinnamon in a large stockpot with the water. Bring to a boil, lower heat, cover and simmer for 1 hour. Add sugar to taste, cover and simmer for another 10 minutes. If adding brandy or other alcohol, add and simmer a few minutes longer. Serve hot in mugs. Serves 16-18.





Note: If sugar cane is unavailable, increase the amount of sugar added.Latin American Food Recipes?!?!?
Pick a video and watch them make the recipe. http://www.videojug.com/tag/latin-americ…