Sabroso Super Bowl Dishes: Here's How to Add Some Latin Flavor to Classic Finger Foods

The Super Bowl demands small bites; and aside from the decided winning team at the end evening, finger foods are the obvious, unopposed champions of Super Bowl Sunday. And though bar food (i.e., wings and things) may seem very American, a Latin twist can be exactly what Super Bowl XLVII ordered.

Jalapeno, chipotle, cilantro, chorizo and lime will enliven classic hot wings, chili, meatballs, burgers and pizza, and it can bring new life to a routine, albeit tasty, menu. Zesty additions to any recipe can be the stellar difference between tasty and delicioso. Sabroso and hearty Super Bowl dishes can be crafted with ease. Yeah, it may take a little patience, but fans of your cooking will agree that the dishes are a touchdown.

Pork Sandwiches with Cilantro-Jalapeno Slaw (featured on thepioneerwoman.com)

Ingredients

1 whole Onion, Peeled And Quartered

1 whole Pork Butt (pork Shoulder Roast)

Salt And Pepper

1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

2 cans Cola (Dr Pepper, Coke, Etc.)

2 Tablespoons Brown Sugar

12 whole Good Quality Kaiser Or Deli Rolls

12 Tablespoons Butter

1/2 head Cabbage, Sliced Thin

1/2 head Purple Cabbage, Sliced Thin

1 whole Jalapeno, Halved Lengthwise And Thinly Sliced

1/2 cup Whole Milk

1/2 cup Mayonnaise

1 teaspoon White Vinegar

1 Tablespoon Sugar

1/4 teaspoon Salt

1/4 teaspoon Cayenne Pepper

2 cups Cilantro Leaves, Barely Chopped

Preparation Instructions

MEAT

Preheat oven to 300 degrees.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.)

SLAW

Combine shredded cabbage and sliced jalapenos in a bowl. In a separate bowl, mix milk, mayonnaise, vinegar, sugar, salt and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

SANDWICHES

Butter both halves of Kaiser rolls, then brown them on a griddle or skillet until golden and crisp on the surface. Load up each sandwich with shredded pork, then REALLY load them up with the slaw.

The magic is in the combination of the hot liquid from the meat and the cool, creamy liquid from the slaw.

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Tex MEX SLOPPY JOES (featured on smell-like-home.com)

Ingredients

For the sloppy joes:

1 (14.5 oz) can tomato sauce

1 chipotle chile en adobo (or ¼ tsp chipotle powder)

2 tsp oregano

2 tsp ground cumin

1 tsp smoked paprika

1/4 tsp ground allspice

Pinch of cayenne

2 tsp Worcestershire sauce

1 ¼ lbs ground chicken, turkey, or beef

1 tsp canola oil

½ medium yellow onion, diced

2 cloves garlic, minced

12 oz beer, such as a light ale or lager

2 tbsp ketchup

¼ cup cilantro

1 tbsp lime juice

Salt and black pepper to taste

For serving:

6 warm hamburger buns (like these jalapeno cheddar buns)

Guacamole

Sliced jalapenos, chopped cilantro, diced onion, grated cheddar or Monterey jack or crumbled queso fresco (all optional)

Preparation Instructions

1. Add the tomato sauce, chipotle chile (or powder), oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce to a blender or food processor and puree until smooth.

2. Brown the ground meat in a large skillet over medium heat, stirring occasionally until browned, about 10 minutes. Drain off the fat. Warm the canola oil in the pan with the browned meat then add the onions and cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds. Pour the tomato mixture into the skillet along with the beer, ketchup and cilantro. Stir until well combined.

Bring to a low simmer over medium heat then reduce the heat to medium-low heat and cook uncovered for 15 minutes. Stir in the lime juice. Season with salt and pepper to taste. Serve on warm buns with suggested toppings, if desired.

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Coffee-Chipotle Barbecue Sauce for Brisket Sliders (featured on dailywaffle.com)

Ingredients

1 T. canola oil

1/4 medium yellow onion, finely diced

2 cloves garlic, minced

2 canned chipotle chiles in adobo, minced

1/2 cup ketchup

1/4 cup tomato paste

1/4 cup apple cider vinegar

2 tablespoons lemon juice

1/4 cup molasses

1 T. Worcestershire sauce

1 cup brewed Blue Bottle Roman Espresso (or regular coffee)

1/2 T. black pepper

1 t. dry mustard powder

Pinch of ground nutmeg

Pinch of ground clove

1 t. smoked paprika

Salt, to taste

Heat a sauce pan over medium heat. Add canola oil. Sweat the onion until translucent, about eight minutes. Add the garlic and cook for a minute more.

Stir in remaining ingredients - chipotles, ketchup, tomato paste, vinegar, lemon juice, molasses, Worcestershire sauce, espresso, black pepper, mustard, nutmeg, clove and smoked paprika. Reduce heat to low and cook for 30 minutes, stirring occasionally. Add salt to taste.

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Jalapeno Popper Grilled Cheese Sandwich (featured on closetcooking.com)

A jalapeno popper inspired grilled cheese sandwich with roasted jalapeno peppers, cream cheese, jack & cheddar cheese and crumbled tortilla chips for a bit of crunch.

Ingredients

2 jalapeno peppers, cut in half lengthwise and seeded

2 slices sour dough bread

1 tablespoon butter, room temperature

2 tablespoons cream cheese, room temperature

1/2 cup jack and cheddar cheese, shredded

1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.

2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.

3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.

4. Remove the skins from the peppers. The skins should easily "pinch" off.

5. Butter the outside of each slice of bread and spread the cream cheese on the inside. Sprinkle half of the cheese on the cream cheese of one slice of bread, top with the jalapenos, crumbled tortilla chips, the remaining cheese and finally the other slice of bread.

6. Heat a non-stick pan over medium heat.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

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Spicy Chile Chicken Wings (featured on thelatinkitchen.com)

Ingredients

1 pound chicken wings

1/4 cup apple cider vinegar

1/4 cup plus 1 1/2 teaspoons kosher salt

1 tablespooncracked black pepper

1 tablespooncrushed red pepper flakes

1 1/2teaspoonsancho chile powder

1/4 teaspooncayenne pepper

Directions

1. In a medium bowl combine wings, 2 cups water, vinegar, 1/4 cup salt and half the black pepper and red pepper flakes. Let wings sit in brine for at least 1 hour or up to 24 hours in the refrigerator.

2. Preheat oven to 450F. Remove wings from brine and pat dry on paper towels. Place on a greased baking sheet.

3. In a small bowl combine remaining salt, black pepper, red pepper flakes, ancho chile and cayenne.

4. Sprinkle top side of wings with half of spice mixture. Transfer wings to oven and bake for 15 minutes.

5. Flip wings over and sprinkle second side with remaining spice mixture. Bake for an additional 10 minutes.

6. Turn the oven to broil for an additional 3 minutes for super crispy wings.