Cuban Pot Roast
(Boliche Asado)

This is the Cuban version of pot roast. The combination of herbs and spices give it a wonderful delightful taste!
Serving Size: 6-8

Ingredients
1 lemon (juiced) 1 tspn dried thyme 2 tbsp cilantro (chopped) 1 large green bell pepper (chopped) 2 garlic cloves (minced) 3 lbs chuck roast 2 tbsp flour 2 tbsp butter	1/2 cup red wine 1 tbsp oregano 1 red bell pepper (chopped) 1 cup water 8 small potatoes 2 onions (quartered) 1 tspn salt and black pepper 1 bay leaf

Directions

In a bowl, mix together the cilantro, lemon juice, garlic and thyme. Brush the roast with the herb mixture, and place in a large pan and cover. Allow to marinate in the refrigerator for at least 1 hour.

After allowing the roast to marinate, take out of the refrigerator, uncover and add salt and pepper to roast pieces. Sprinkle evenly with flour and place aside. Heat the olive oil and butter in a large frying pan over medium-high heat. Add the roast and brown on all sides, cooking only a couple minutes on each side. In a large pot, add the garlic, chopped red and green peppers, onions and saute for 2 to 3 minutes. Add the roast and the olive oil used to fry it with into the pot, along with the potatoes, oregano, and bay leaf. Also add water and red wine and bring to a boil. Cover and reduce the head to medium-low and allow to simmer for 3 hours. Make sure the potatoes are tender and the roast is tender as well. Serve with white rice and yucca con mojo!

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Palomilla Steak
(Bistec de Palomilla)

This is a Cuban-style filet mignon. The lime juice, onions, and garlic are essential in giving the steak its flavor.
Serving Size: 6

Ingredients
3 tbsp butter 1 tbsp olive oil 6 thin-sliced top sirloin steaks 2 tbsp lime juice 1 large onion (chopped to strips) 4 garlic cloves (minced) salt and ground black pepper

Directions

Heat the olive oil and 1 tbsp of butter over medium-high heat in a large frying pan. Place two to three pieces of the steaks in the pan and saute 1 minute on each side. Repeat again until all the steaks have been cooked. The steaks should be very thinly cut, so cooking time should only be a few minutes. Place the steaks on a paper towel covered plate and keep them warm. Immediately add the lime juice, garlic, 2 tbsp of butter, and onions and allow to cook over medium-low heat for a couple of minutes. Pour the saute over the steaks, add salt and pepper to taste and serve with white rice and black beans, enjoy!

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Cuban Chicken and Rice
(Arroz con Pollo)

This dish is a classic recipe all over the Latin community. It is a savory feast for the taste buds.
Serving Size: 6-8

Ingredients
1/4 cup olive oil 1 3-lb chicken, cut to 6-8 pieces 1 large onion (diced) 1 large green bell pepper (chopped) 3 garlic cloves (minced) 1 1/4 cups chopped tomatoes 1/2 tspn salt 1/4 tspn black pepper 2 tspn oregano 2 tspn ground cumin	1/4 tspn cayenne pepper 1 bay leaf 1/2 tspn paprika 1/4 tspn ground saffron 2 cups water 1 1/2 cups white wine 1/2 cup green peas 2 cups long-grain white rice roasted red pepper strips

Directions

Take the chicken pieces and saute in olive oil using a large frying pan over medium-high heat for only a few minutes until lightly browned on all sides. Place chicken pieces on a large paper toweled dish to drain excess oil. Add the chopped green bell pepper, onion, garlic, and saute for 5 minutes until the onion is translucent. Add the remaining spices, including the chopped tomatoes and water and cover and bring to a broil. Add the chicken pieces, cover and simmer over medium-low heat for half an hour. Add the 1/2 cup of peas, rice and wine, and stir, covering and allowing to simmer covered for half an hour. Uncover and check to see that the rice is cooked and the water has been mostly absorbed. Place chicken and rice on a large plate and garnish with red pepper strips. For a Cuban touch, also add 1 12-ounce bottle of beer (yes beer!) with the water when cooking!

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Cuban Chopped Beef Hash
(Picadillo)

One of Cuba's most popular dishes. It is served traditionally with white rice.
Serving Size: 6

Ingredients
1/4 cup olive oil 1 large onion (diced) 1 large green bell pepper (chopped) 2 garlic cloves (minced) 1/2 tspn cayenne pepper 2 lbs ground lean beef	3 tomatoes (chopped) 1/2 tspn ground cumin 2 tbsp capers 1 tspn oregano spanish green olives salt and pepper

Directions

In a large frying pan, heat the oil over medium-high heat. Saute diced onion, garlic, green pepper, and cayenne pepper for 5 minutes, until the onion is translucent. Then add the beef and chop and mash the ingredients while stirring, until the meat is lightly browned. Add the tomatoes, cumin, and oregano, and place a handful of spanish olives over the meat. You can optionally add raisins and/or chopped potato cubes to add that Cuban touch. Cover and reduce the heat to medium-low. Add the capers, salt and pepper and simmer for 15 mins stirring occasionally. Serve hot, preferably with white rice and sweet plantains!

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Shredded Beef
(Ropa Vieja)

This recipe is a classic Cuban dish, and one of the most popular. In spanish, the translation is means "old clothes", because the chuck roast is shredded until it resembles old rags of clothes. It is traditionally served with white rice.
Serving Size: 6

Ingredients
3lbs chuck roast 1 small onion (sliced) 2 tbsp olive oil 1 cup red dry wine 1 large onion, finely diced 2 garlic cloves (minced)	1 green bell pepper (chopped) 4 large ripe tomatoes (chopped) 2 tbsp tomato paste 1 1/2 tbsp ground cumin 1 bay leaf salt and pepper to taste

Directions

Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is.

Remove from heat and let it cool. Shred the beef into strands, removing any excess fat and set aside. In a large frying pan, heat the olive oil over medium heat, and saute the garlic, diced onions, and chopped green bell pepper for 5 minutes, until the onion is translucent. Add the chopped tomatoes and tomato paste, as well as the ground cumin, bay leaf, salt and pepper, and red wine. Mix well, then cover and simmer 5 to 10 minutes. Add the shredded beef and cover on low for about 20 mins, stirring occasionally. Remove bay leaf and serve on large plate. This dish is best served with white rice, and some sweet plantains.

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Shrimp in Garlic Wine Sauce
(Camarones al Ajillo)

This recipe is a classic Cuban dish, and one of the most popular and frequently served appetizers at Cuban restaurants and parties!
Serving Size: 6-8

Ingredients 2 teaspoons butter 2 tablespoons freshly chopped cilantro 4 cloves garlic, minced 1/4 cup olive oil 1 3/4 pounds raw shrimp, peeled and cleaned 1/4 cup white wine 2 lemons

Directions

In a medium-sized pan, heat the olive oil over medium-high heat. Add the butter and whisk until it begins to subside after bubbling. Add the minced garlic and saute for 1 minute. Add the shrimp and cook for a few minutes, stirring occasionally. You should start to see the shrimp change color and start to shrink. Add the wine and lemon juice and cook 2 minutes, stirring frequently to make sure all the juices get through to the shrimp. Serve the shrimp on a platter, and make sure to pour the sauce from the pan over the shrimp. Sprinkle the cilantro and serve.

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