Four Recipes Sure to Spice Up Your Super Bowl Spread

From flavorful black bean nachos to Argentine skirt steak in chimichurri sauce, Goya is here to help you elevate your spread this Super Bowl Sunday

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The following content is created in consultation with GOYA®. It does not reflect the work or opinions of NBC Miami's editorial staff. To learn more about Goya, visit goya.com.

You've been preparing for this moment for what feels like your whole life.

The whistle blows, the crowd cheers, the ball snaps.

Yup, it's Super Bowl XLIX and you're hosting ten of your closest friends for your annual viewing party. The big screen is primed, the La-Z-Boys are reclined and the drinks are on ice.

So why serve the same old chips and dips?

This year, call an audible and go with GOYA®. For over 75 years, GOYA® has been the premier source for authentic Latino cuisine, and their delicious array of beans, seasonings, marinades and rices are sure to spice up your Super Bowl spread.

Below are four easy-to-execute, ready-to-wow recipes that'll rival the big game.

Grilled Adobo Chicken


All it takes is a drizzle of GOYA® Extra Virgin Olive Oil and a shake of GOYA® Adobo to transform your everyday chicken into a mouth-watering main course. Simply sprinkle on the special seasonings, sear on the grill and enjoy your family’s smiles all game long!

Serves: 4
Prep time: 5 min.
Total time: 25 min.

Ingredients
8 bone-in, skin-on chicken pieces (breasts, legs and/or thighs), about 3 lbs.
¼ cup GOYA® Extra Virgin Olive Oil
2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

Directions
1. Heat grill to medium-high heat. Using paper towels, pat chicken dry. In large bowl, mix together chicken and olive oil, tossing to coat completely. Sprinkle chicken all over with adobo.

2. Place chicken on grill skin-side down. Cook until skin turns dark golden brown, about 10 minutes, checking after 5 min. Flip chicken; cook until chicken is cooked through (internal temperature will register 165°F on instant-read thermometer), about 10 minutes more.

Black Bean Nachos



Serve your best nachos yet at your Super Bowl paty! The key: a thin, even layer of tortilla chips with lots of yummy toppings that are evenly spread over the top, so each chip is loaded with flavor. Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño peppers, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started.

Serves 4
Prep time: 10 min.
Total time: 15 min.

Ingredients
6 oz. tortilla chips
1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
2 medium tomatoes, cored, seeded and finely chopped (about 1 cup)
4 GOYA® Whole Jalapeño peppers, thinly sliced (about ¼ cup)
1 scallion, thinly sliced (about ¼ cup)
1½ cups shredded Monterey jack cheese
Chopped fresh cilantro, for garnish
GOYA® Pico de Gallo, for garnish
Frozen GOYA® Guacamole, thawed, for garnish

Directions
1. Arrange top oven rack 6” from top heat source. Heat broiler.
2. Arrange tortilla chips in single layer in 12” skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

Grilled Skirt Steak with Chimichurri Sauce



In Argentina, "asados," or grilled meats, are often enjoyed with a fresh tasting, flavor-packed sauce called chimichurri. It’s a classic for good reason! Made with freshly chopped herbs, fruity GOYA® Extra-Virgin Olive Oil and a dash of lemon and vinegar, this tart, vibrant topping turns plain grilled poultry, meat and seafood into something super special.

This churrasco con chimichurri recipe pairs chimichurri with tender, grilled skirt steak. Serve the sauce on the side as you’d find it in Argentina, in a small bowl or jar.

Serves 4
Prep time: 20 min.
Total time: 30 min.

Ingredients
For the Chimichurri Sauce:

½ cup packed fresh cilantro, finely chopped
½ cup packed fresh parsley, finely chopped
2 tbsp. packed fresh oregano, finely chopped
¼ red onion, finely chopped (about 3 tbsp.)
1 tbsp. GOYA® Minced Garlic
1/8 tsp. GOYA® Hot Pepper Flakes (optional)
2 tbsp. GOYA® Lemon Juice
2 tbsp. GOYA® Red Wine Vinegar
½ cup GOYA® Extra Virgin Olive Oil
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

For the Skirt Steak

1 lbs. skirt steak, cut into four 4-oz. pieces
2 packets Sazón GOYA® without Annatto
GOYA® Adobo All-Purpose Seasoning, to taste

Directions
1. In a small bowl, combine cilantro, parsley, oregano, onion, garlic and hot pepper flakes, if desired. Stir in lemon juice and vinegar. Slowly drizzle in olive oil, stirring constantly until combined. Season with adobo. Cover and refrigerate until ready to use (can be kept in refrigerator for up to 3 days).
2. Prepare grill to medium-high heat, or heat grill pan over medium-high heat. Sprinkle steak on both sides with sazon and adobo. Cook steak, flipping, until golden brown, about 6 minutes for medium rare.
3. Transfer steak to serving plates; top with chimichurri sauce.

Caribbean Fruit Skewers



Grilling for dessert? Yes! For a fun, tasty end to your grilled meal, thread pieces of fruit onto skewers, and cook on clean, greased grill grates. The direct heat from the grill concentrates the natural sweetness of the fruit and creates a sugary crust. Brush with a sweetened rum sauce, and let yourself become transported to the tropics.

Serves 6
Prep time: 10 min.
Total time: 20 min.

Ingredients
½ cup dark rum (optional)
2 tbsp. finely grated, packed GOYA® Sugar Cane (Piloncillo) or dark brown sugar
1/8 tsp. cinnamon
1 can (20 oz.) GOYA® Pineapple Chunks, drained
12 strawberries, rinsed and hulled (about 1 ½ cups)
6 kiwis, peeled and cut into ½” rounds (about 2 cups)
1 mango, peeled and cut into ¾” squares (about 1 cup)

Directions
1. In small saucepan over medium-high heat, bring rum, sugar cane and cinnamon to boil. (If not using rum, substitute with water.) Boil, stirring occasionally, until sugar dissolves and liquid reduces to ¼ cup, about 3 minutes. Remove from heat; let cool to room temperature. (Note: this sauce can be stored, covered, in the refrigerator, for up to 1 week.)
2. Alternately thread pineapples, strawberries, kiwis and mangos on 12 skewers.
3. Heat grill to medium-high heat. Brush fruit skewers all over with rum sauce. Place skewers on clean, greased grill grates. Cook, brushing with sauce and flipping occasionally, until fruit is charred and tender, about 5 minutes. Serve warm or at room temperature.
 

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