Cuban Beef and Potatoes

(Carne con Papas)

This is a very popular cuban dish, served with cubes of sirloin tip beef, and potatoes in a dense stew that will fill any appetite, even a Cuban's appetite!
Serving Size: 6

Ingredients
2 lbs top sirloin tip lean beef (cut in 2 inch cubes) 2 large potatoes (peeled, cubed) 2 tbsp olive oil 3 garlic gloves (minced) 1 cup large onion (chopped) 1 cup green bell pepper (chopped) 16 ounces tomato sauce 1 small pack of frozen green beans					1 cup red wine 1 tspn cumin 1 tspn oregano 2 cups water 2 tspn salt 1 tbsp capers 1 bay leaf 3 tbsp vinegar salt and black pepper

Directions
For this recipe, you will need a large saute pan or a pressure cooker. The saute pan with take longer to cook with. Prepare the beef by lightly sprinkling salt and pepper around all sides. Set aside. Heat the oil over medium-high heat in a large saute pan. Saute the bell peppers, onions for a couple of minutes until the onion is translucent. Then add the garlic, and saute for an additional 2 minutes.

Add the tomato sauce, cumin, oregano, salt, wine, vinegar, capers, water and bay leaf. Stir ingredients well. Add beef. Stir the beef with the ingredients, then bring to a boil. Lower heat to low, cover, and let simmer for 1 hour. Beef should be fork tender, if not continue to cook. After 1 hour, add the potatoes and green beans, and allow to cook until the potatoes are tender. Serve with white rice, enjoy!

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Cuban Paella

(Paella Cubana)

A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it!
Serving Size: 8

Ingredients
8 chicken pieces (unskinned) 1/2 cup cooked Spanish sausage (chorizo), sliced into 1/4-inch pieces 1 lb medium shrimp (peeled and deveined) 1 dozen clams (washed) 1 dozen mussels (cleaned) 1 lobster tail (meat removed and cut into small pieces) 4 cups chicken broth 1 lb medium-sized scallops					2 tbsp olive oil 8 garlic gloves (minced) 1 large onion (chopped) 1 green bell pepper (chopped) 1 red bell pepper (chopped) 3/4 cup red wine 3 cups Valencia rice (parboiled) 5 cups water 2 tspn salt 2 packs Goya Sazon con Azafran (Saffron) 1/2 frozen green peas

Directions
You will need a paellera or large covered pot. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
Add the salt, chicken broth, and wine to the paellera. Cover and cook for 5 minutes. Then add the chicken, sausage, rice, water, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.

While the rice is cooking, prepare the seafood. Steam the clams and mussels until they open, and set aside. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, and scallops for a couple of minutes. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.

Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend. Allow to cool for 5 minutes and serve warm. You may also garnish with sliced red bell peppers. Enjoy!

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More Cuban Recipes

Cuban Beef Jerky
(Tasajo)

This is a unique Cuban dish cooked with dried beef. The beef must be prepared before cooking, to tenderize the meat and remove the salt.
Serving Size: 4

Ingredients
2 lbs dried beef 3 tbsp olive oil 4 garlic gloves (minced) 1 small onion (diced) 1 green bell pepper (diced) 1 tspn oregano 1 tspn paprika 1 bay leaf 1/2 cup white wine 2 tomatoes (chopped) 1/4 cup tomato paste salt and black pepper to taste

Directions

Prepare the beef overnight by soaking it in water in the refrigerator. Place the beef in a large pot with fresh water, and boil to take the salt out of the beef. Boil for 1 hour, then discard the water, put fresh water in the pot, then boil again for another hour to tenderize the meat. You should be able to pull the meat apart after boiling a second time. Smash the beef into long pieces after removing from the water.  Place it aside in a bowl.

To prepare the sauce, in a large pan, heat the olive oil over medium high and saute the onion, garlic, green bell pepper until the onion is translucent. Add the tomatoes and tomato paste with the oregano and stir for a few minutes. Add the beef along with the paprika, bay leaf, white wine and 1 tspn salt and pepper. Stir every few minutes, and continue to cook until the meat is brown and cooked through. Serve with white rice and sweet plantains. Enjoy!

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Chicken in Garlic and Wine Sauce
(Pollo al Ajillo)

This is a typical Cuban variation of cooking chicken. In this way, the chicken is fried and the garlic and ingredients are fused into the chicken, giving it a distinct and great flavor!
Serving Size: 4

Ingredients
4 pieces of boneless, skinless chicken breasts 3 tbsp olive oil 4 garlic gloves (minced) 1 cup large onion (quartered) 2 tbsp cilantro 1/4 cup white wine 1/4 cup lime juice salt and black pepper

Directions

Prepare the chicken by sprinkling salt and pepper to both sides of each piece. In a large pan, heat the olive oil over medium-high heat and lightly brown the chicken breasts on both sides, cooking the chicken for at least a few minutes. Add the garlic and onion and saute for 3 minutes, mixing the chicken with the onion and garlic. Add the lime juice, cilantro, and white wine and reduce the heat to medium-low, allowing to simmer for an additional 5 minutes until the chicken is well cooked on both sides. Place chicken on large plate and garnish with parsley.

The chicken can also be roasted "pollo asado al ajillo". This dish is also exceptional, and gives the chicken a juicier and enticing taste for your buds. To prepare, you will need an entire 3 lb chicken, and marinade with the above ingredients in addition to 1 tspn cumin in the refrigerator for a couple of hours. The chicken is then lightly browned as above, then removed from the frying pan and roasted in the oven to 350 degrees.

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Cuban Skirt Steak
(Churrasco Cubano)

The Cuban version of the skirt steak has its origins from Argentina.
Serving Size: 4 - 6

Ingredients
3 lbs skirt steak 1 cup olive oil 30 garlic gloves (minced) 1 cup large onion (minced) 2 tspn oregano 1 cup sour orange juice 2 tspn salt and black pepper					chimichurri sauce 3/4 cup cilantro (chopped) 6 garlic cloves (minced) 1 1/2 tbsp salt 1/4 vinegar 1/4 cup oregano (chopped) 1/3 cup olive oil

Directions

The steak will be marinated with a mojo marinade (similar to that used for yucca). To prepare the marinade for the steaks, add the sour orange juice, garlic, salt, onion and oregano into a bowl and stir well. Pepper is optional if you want to add it in as well. Heat the olive oil in a pan for 3 minutes over medium-high heat, then pour oil into bowl and stir. Let cool for half an hour, then add the steaks into the bowl, covering the steaks with the marinade. Cover and let marinate overnight in the refrigerator.

In the mean time, you can also prepare the chimichurri sauce. In a blender, place the vinegar, cilantro, salt, oregano and garlic and pulse for a couple minutes until the ingredients are well blended. Pour the sauce into a large bowl, and add the olive oil, whisking it as you add it. You may also need to add lime juice to taste. Add additional salt and pepper to taste.

After the steaks are marinated, preheat the oven to 400 degrees Fahrenheit. Place the steaks on the grill in the oven and cook until medium to well done. The steaks can also be grilled on barbecue if preferred. Serve with chimichurri sauce and black beans with white rice. Enjoy!

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Cuban Chicken Fricassee
(Fricase de Pollo)

A very popular Cuban dish, this dish includes chicken and potatoes cooked in tomato and wine sauce. Typically served with white rice, it is a delicious dish to enjoy!
Serving Size: 4 - 6

Ingredients
2 lb chicken pieces (skinned) 1/3 cup canola oil 2 garlic gloves (minced) 1 large onion (chopped) 1/2 green bell pepper (chopped) 1/2 cup tomato sauce 1/4 cup sour orange juice 1/2 cup dry white wine					1/2 lb potatoes (peeled and cubed) 1 tspn salt and black pepper 1/2 cup spanish olives (pimento stuffed) 1/4 cup capers 2 tspn oregano 1 tspn cumin 1 bay leave

Directions

In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breast.

Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on paper towel covered dishes as they are fried. When done, add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent. Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally. When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice. Enjoy!

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Cuban Breaded Steak
(Bistec Empanizado)

This is a Cuban-style "breaded" steak. Grounded cracker crumbs are used to coat the steak.
Serving Size: 6

Ingredients
1 tbsp olive oil 6 thin-sliced top sirloin steaks 1 large onion (chopped) 4 garlic cloves (minced) 1/2 cup sour orange juice 1 cup cracker meal (grounded) 4 eggs (beaten) salt and grounded black pepper

Directions

In a large bowl, place the sour orange juice, garlic, and onion. Lightly sprinkle salt and pepper to both sides of all six steaks, and place steaks in large bowl with marinade. If all the pieces don't fit, use multiple bowls. Cover and marinate overnight in refrigerator. Make sure steaks are cut thinly by the butcher (preferrably 1/4 inch thick).

When ready to cook, in a separate bowl, beat the eggs. With a flat dish, place the cracker meal and spread across the dish. Take the steaks out of the marinade bowl, and dip each steak entirely in the egg, then coat with cracker meal on both sides. Cook each steak on a frying pan with olive oil, over medium-high until cracker meal is golden brown and steaks are well done. Deglaze frying pan with marinade, and pour over steaks. Usually served with white rice and black beans. Enjoy!

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Shrimp Creole
(Enchilado de camarones)

This recipe is a common Cuban dish of Haitian and Creole origins. It is typically served with white rice.
Serving Size: 4 - 6

Ingredients
1 1/2 lbs jumbo shrimp (peeled and deveined) 2 tbsp olive oil 2 tbsp butter 3 garlic gloves (minced) 1 cup large onion (chopped) 1 cup green bell pepper (chopped) 2 large tomatoes (chopped) 1/4 cup water 1/4 cup white wine					1 1/2 tspn ground cumin 1/4 tspn cayenne pepper 2 tbsp tomato paste 1/2 tspn salt and black pepper 1/2 tspn sugar 1 tbsp cilantro (minced)

Directions

In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat. Add the onion, and green bell pepper and saute until the onion becomes translucent. Add the garlic cloves and saute an additional 2 minutes. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well. Cover, raise the heat to medium-low and simmer for 5 to 7 minutes. Add the shrimp, make sure they have been peeled, deveined, and unfrozen. Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color. This also serves to allow the shrimp to soak in all the ingredients.

Remove from heat, and serve over white rice. Sprinkle the cilantro over the shrimp. Enjoy!

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Black Beans and Rice
(Arroz con frijoles negros)

Black beans and rice is the stable of Cuban tradition. It is included in many cuban meals. Black beans and rice compliments many Cuban meals and is absolutely delicious!
Serving Size: 6

Ingredients
2 cups cooked black beans 2 tbspn olive oil 2 garlic gloves (minced) 1/2 green bell pepper (chopped) 1/2 large onion (chopped) 1 cup water 1 tspn red wine 1/2 tspn cilantro 1/2 tspn ground cumin 1/2 tspn oregano 1 tspn vinegar 1 tspn salt and black pepper 2 tspn sugar 1 bay leaf					4 cups long-grain white rice 1 tspn salt 1 tspn canola oil

Directions

The left hand ingredients are for the black beans, the right for cooking the rice. Pour the 2 cups of long-grain white rice into a rice cooker, add the appropriate cups of water recommended by your cooker (usually about 3 cups or so), along with salt and 1 tspn of canola oil. Stir, cover and begin cooking.

For the black beans, you can usually buy them in a can. Make sure they are already cooked and do not come with any added ingredients. You will be making the "sofrito" yourself to add the Cuban spice to the black beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Add onion and green bell pepper and saute for a couple of minutes. Add garlic and continue to saute for two additional minutes until the onion becomes translucent. Add the black beans and water. Stir well, and make sure the black beans and water mix in with the onions, bell pepper and garlic. Next add the red wine, cilantro, cumin, oregano, vinegar, salt and pepper and bay leaf. Cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 5 mins.

Let beans cool, and when rice is done, serve rice on big platter. Place black beans in a large bowl. Typically, the black beans are poured over the rice and mixed in. Enjoy!

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Oxtail Stew
(Rabo Encendido)

This is a Cuban classic and favorite type of stew. The oxtail gives this stew its flavor and zest.
Serving Size: 4-6

Ingredients
5 lbs oxtail, cut into 2-inch pieces 1 cup flour 1/4 cup olive oil 1 cup red wine 3 tbsp tomato paste 2 cups water 1 bay leaf1/2 tspn dried thyme 1/4 tspn ground allspice	1 cup beef broth 1/4 tspn grated nutmeg 2 onions (chopped) 2 green bell peppers (chopped) 2 garlic cloves (minced) chopped fresh parsley salt and black pepper 2 cups sliced red pepper

Directions

Be sure to purchase the oxtail cut into 2-inch pieces to be able to stir the stew and get the most out of the stew mixture. Cut away any excess fat and powder the oxtail pieces in flour. In a large pot, heat oil over medium-high heat and brown the oxtail pieces, approximately 2 minutes all around. Remove the pieces and place aside on a paper towel covered dish.

In the same pot, mix in the tomato paste, water, thyme, onions, wine, green bell pepper, red pepper strips, garlic, all spice, bay leaf, thyme, salt/pepper, and beef broth. Place the oxtail pieces back into the pot.  Bring the mixture to a boil, then cover and reduce the heat to low while allowing to simmer for 2 hours, stirring occasionally. Make sure the meat is tender before serving. Serve on a large plate with the fresh parsley sprinkled on top. Best served with white rice and black beans, enjoy!

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