A few days ago I shared the roasted ears and snouts, a popular Dominican street dish. Dominicans usually eat them roasted or fried.
Roasted ears and snouts are also very popular in Puerto Rico, especially ears, which are also eaten in form of “cuajitos”.
So, what I did was take the leftovers, (which were a lot) and make a “locrio” or roasted ears and snouts rice.
- 2 cups rice
- 2 cups water
- Garlic paste (1 tablespoon)
- Cilantro, cilantrico and celery.
- 1 lb. “cuajitos” (chopped up ears and snout)
- Tomato paste
- 1 large onion
- 1 cubanela pepper
- 1 bouillon cube
- Salt to taste.
Make a “sofrito” or stir fry all ingredients, (not the rice) careful with the oil, as cuajitos are very fatty.
Add the rice, when the rice dries off, lower the fire and allow to cook for ½ hour.
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