Puerto Rican-style Riñones al Jerez

Ingredients

In this Puerto Rican adaptation of Riñones al Jerez, we incorporate the vibrant flavors of Puerto Rican cuisine. The original Spanish dish is traditionally made with pork kidneys, but in this recipe, we use beef or lamb kidneys, which are more commonly found in Puerto Rican cuisine. Additionally, we infuse the dish with Puerto Rican spices and herbs to enhance the flavors and create a unique twist on the classic Spanish recipe. We alse have the original recipe for Riñones al Jerez, so you can check it out.

• 500g (1.1 lb) beef or lamb kidneys, cleaned and sliced 500g (1.1 lb) beef or lamb kidneys, cleaned and sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 1 cup (240ml) dry sherry 1 cup (240ml) dry sherry
• 1 cup (240ml) beef or vegetable broth 1 cup (240ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 6g, 2g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat.
2. 2.
   Add the onions, garlic, and bell peppers to the skillet and sauté until they are softened and fragrant.
3. 3.
   Add the sliced kidneys to the skillet and cook until they are browned on all sides.
4. 4.
   Sprinkle the cumin, dried oregano, and paprika over the kidneys and stir well to coat.
5. 5.
   Pour in the dry sherry and beef or vegetable broth, and season with salt and pepper to taste.
6. 6.
   Reduce the heat to low and simmer the kidneys in the sauce for about 20 minutes, or until they are tender and cooked through.
7. 7.
   Serve the Puerto Rican-style Riñones al Jerez hot, garnished with fresh parsley.

Treat your ingredients with care...

• Kidneys — Make sure to clean the kidneys thoroughly before slicing them. Remove any excess fat or membranes to ensure a tender and flavorful result.

Tips & Tricks

• If you prefer a milder flavor, you can reduce the amount of sherry used in the recipe.
• Serve the Riñones al Jerez with a side of white rice or mashed plantains to soak up the delicious sauce.
• For an extra kick of flavor, add a pinch of chili flakes or a splash of hot sauce to the sauce.

Serving advice

Serve the Puerto Rican-style Riñones al Jerez as a main course, accompanied by a side of white rice or mashed plantains. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the sliced kidneys on a plate and pour the sherry sauce over them. Sprinkle some fresh parsley on top for an elegant touch. Serve with the side dish and enjoy the vibrant colors and enticing aroma.