THE BEST Cuban Recipes and Cuban Food!

2007-12-19T09:19:00.000-08:00

Cuban Bread Pudding

(Pudin de Pan)

This is the Cuban version of Bread Pudding, with lots of raisins and very sweet.
Serving Size: 6

Ingredients

1 loaf Cuban bread
4 whole eggs
2 1/2 cup milk
1 cup granulated sugar
2 tspn vanilla extract
1 tspn cinnamon
1 cup butter (melted)
2 tspn dark rum
2 tspn vino seco (dry white wine)
1 cup raisins
1 grated peel of lemon
1/2 tspn salt

Directions
Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done.

Cut into small slices. Sprinkle some powdered sugar on top and serve warm.

2007-12-19T08:23:00.000-08:00

Cuban Garlic Sauce

(Mojo Cubano)

This is a very popular sauce used in many of the Cuban food recipes.
Serving Size: 6

Ingredients
1/2 cup olive oil 6 garlic cloves (minced) 1 cup large onion (sliced thin) 2/3 cup sour orange juice or lime juice 1/2 tspn oregano 1/2 tspn salt 1/2 tspn black pepper

Directions

For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then let sit for 30 mins. Enjoy!

Buy cuban mojo on-line!

2007-10-06T09:31:00.000-07:00

Cuban French Toast

(Torrejas)

This is the Cuban version of French Toast, with a lot of syrup and very sweet.
Serving Size: 12 slices

Ingredients

1 loaf Cuban bread
4 whole eggs
3 egg yolks
1 cup evap. milk
1 cup granulated sugar
1 tspn vanilla extract
1/2 tspn grated nutmeg
1 tspn cinnamon

Syrup
1/2 tspn vanilla extract
1 cup granulated sugar
1 cinnamon stick
1 cup water
zest of lemon

Directions
Beat the egg yolks in a large bowl. Mix in the milk, sugar, vanilla extract, nutmeg and cinnamon. Cut the bread into one inch deep slices. You may use a french baguette bread if Cuban bread is not available. Make sure the bread is stale (hard).

Preheat the oven to 375 degrees. Dip each slice of bread into the bowl, soaking thoroughly for a few minutes on both sides. In a separate bowl, beat the 4 eggs. After dipping each slice of bread in the first bowl, dip it into the egg bowl. Place slices on a greased baking sheet. Bake for 10 minutes or until medium golden brown.

Mix thoroughly the ingredients for the syrup in a bowl. Pour syrup on top and serve warm. Sprinkle some powdered sugar.

2006-12-30T18:57:00.000-08:00

Fried Sweet Puffs

(Bunuelos)

This treat is sweet and delicious. And it's hard to just stop at one!
Serving Size: 2 dozen

Ingredients

1 1/3 whole eggs
1/3 cup milk
2/3 tspn baking powder
2 1/3 cup all purpose flour
1/4 cup butter
1/4 cup cinnamon sugar
2/3 tspn salt

Glaze
4 oz butter
1 cup sugar
1/2 cup Bacardi rum
1/4 cup water
dusting powdered sugar

Directions

Mix flour, baking powder together in a large bowl. Add sugar and salt and mix. Add butter to bowl, and use a fork to crumble the mixture, making sure to mix in the butter evenly. In a separate bowl, beat the eggs and add milk to bowl and mix. Add mixture to the large bowl with flour mixture, and mix. Sprinkle flour on a flat kneading board and knead the dough until smooth. Break off small pieces of dough and roll into balls.

Heat pan with canola oil, and fry balls until golden brown, frying on all sides. Drain on paper towels, and sprinkle with cinnamon-sugar. You may optionally add glaze to the bunuelos for extra sweetness. Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Pour glaze over bunuelos and allow them to absorb the glaze for about an hour. Serve using serving plate and enjoy!

2006-12-15T10:54:00.000-08:00

Rum Cake

(Cake de Ron)

This Cuban version of rum cake is sweet and moist. For an extra kick, use Bacardi dark rum.
Serving Size: 12

Ingredients

1 18 oz package of yellow cake mix
4 whole eggs
2 tbsp grated lemon peel
1 3 oz package of Jello vanilla pudding filling
1/2 cup Bacardi dark rum
1/2 cup water
1/2 cup canola cooking oil

Glaze
4 oz butter
1 cup sugar
1/2 cup Bacardi rum
1/4 cup water
dusting powdered sugar

Directions
Preheat oven to 350 degrees. Prepare the cake mix, using a large bowl. Using an electric mixer, first whip the eggs, then add in the yellow cake mix, pudding filling, lemon peel, rum, water and oil. Mix well. Grease and flour the bundt pan, then pour mix into it. Use a 12 cup bundt circular pan. Bake for 1 hour, inserting a skewer in the cake to make sure it is baked thoroughly. Remove cake from oven and let cool.

Prepare the glaze by melting butter in a saucepan. Add the sugar, water, and rum and slowly bring to a boil. Then reduce to medium, and let cook for 10 mins. Let cool. Make holes in cake by pricking the top of the cake all over. Slowly pour the glaze all over the cake evenly and let sit for 1 hour to let cake absorb the glaze. Sprinkle powdered sugar on top of cake. Serve using serving plate and enjoy!

2006-12-02T08:54:00.000-08:00

Cuban Sandwich
(Sandwiche Cubano)

The Cuban sandwich is one of the staple foods of Cubans. Typically available in most Cuban food establishments, Cuban sandwiches consist of pork and ham, and Cuban bread. The sandwich is typically pressed using a sandwich press and served warm.
Serving Size: 4

Ingredients

1 loaf cuban bread*
1/2 lb baked ham (thinly sliced)
1/2 lb roast pork (thinly sliced)
1/2 lb swiss cheese (thinly sliced)
dill pickles (thinly sliced)
butter
yellow mustard
mayonnaise

* French bread may be substituted

Directions
Cut the bread open horizontally, and spread butter inside on top and bottom. Next, place the pickles along the bottom half, along with the pork. Spread some mustard on top of pork, then place the ham slices. You can spread some mayonnaise on top of the ham, this is optional. Place the slices of swiss cheese on top of ham. Cover the sandwich and cut into 4 pieces. Using a sandwich press, grill the sandwich 2 to 3 mins on each side. Make sure to compress the sandwich by pressing it initially to make it thinner than its original size. When done, the bread should be lightly toasted and cheese melted. Slice the sandwich in half diagonally, and enjoy!

Order Cuban Sandwich Press!

2006-11-26T15:35:00.000-08:00

Cuban Pudding

(Natilla)

This Cuban dessert is one of the most popular. This Cuban version of pudding is made with egg, milk, and vanilla.
Serving Size: 6-8

Ingredients

4 cups whole milk
8 egg yolks
1 tspn vanilla extract
1 1/2 cup sugar
1/2 cup water
1/3 cup corn starch
1 cinnamon stick
1 lime rind
cinnamon (grounded)

Directions

In a medium saucepan, pour the milk and heat over medium high. Add the lime rind and cinnamon stick and bring to a boil. Reduce the heat and let simmer for a few minutes, stirring occasionally. Remove the cinnamon stick and lime rind and let cool. In a large bowl, mix the egg yolks. Add the sugar and mix well. Add the warmed milk, stirring the mixture in. Place the mixture into a saucepan and heat over high until it begins to bubble. Reduce the heat and continue to stir.

Use another bowl to mix the cornstarch with the water. Stir well, then add to mixture and stir until it thickens. Stir in 1 tspn of grounded cinnamon. Cook for a few more minutes. Remove from heat and add the vanilla extract. Pour into individual custard cups and let cool to room temperature. Sprinkle with grounded cinnamon on top, and cover and refrigerate for a few hours. Enjoy!

2006-11-24T08:44:00.000-08:00

Rice Pudding

(Arroz con Leche)

This Cuban dessert is one of the most popular. Made with rice and milk, usually sprinkled with cinnamon on top.
Serving Size: 4-6

Ingredients

4 cups whole milk
1 can condensed milk
1/2 cup uncooked white rice
1 tspn vanilla extract
1 cup sugar
1/4 tspn salt
1 1/2 cups water
1 cinnamon stick
1 lemon rind
1/4 cup raisins
cinnamon (grounded)

Directions

Pour the water in a pot and add the lemon rind and cinnamon stick and bring to a boil. Add the 1/2 cup of rice and reduce heat. Let the rice simmer until the rice is cooked and has absorbed the water. The rice should be soft. Remove the lemon rind and cinnamon stick. Add 4 cups of milk, 1 can condensed milk, raisins, salt, vanilla extract, and sugar to cooked rice. Simmer over medium low heat for about an hour, stirring frequently so that it doesn't stick to the bottom and burn. As it begins to thicken, stir more frequently so that it doesn't stick to the bottom and burn. Divide into individual serving containers and let cool. Refrigerate and serve sprinkled with cinnamon. Enjoy!

2006-10-08T09:19:00.000-07:00

Cuban Flan (Flan Cubano)

This is a delicious dessert, made with caramel and egg. It is a very sweet and rich dessert and very easy to make.
Serving Size: 8

Ingredients
4 egg yolks 4 whole eggs 2 cups milk 1/4 cup water 1 1/2 cups sugar 1 tspn vanilla 1 lemon peel 1 cinnamon stick

Directions
First to prepare the caramel, add the water and 3/4 cups of sugar into a small saucepan and cook over medium heat until the sugar begins to melt. Make sure to stir while the sugar is melting. Once the sugar begins to melt (the sugar begins to caramelize), remove the sugar from the heat and pour into a flan pan. Make sure you cover the bottom of the pan as well as the sides. Flan pans are available for purchase and can be found below.

Next, place the milk, lemon peel and cinnamon stick into a saucepan and bring the milk into a boil (over medium high heat). Make sure to stir the milk constantly while it begins to scald. Remove from heat and let it cool (for about 15 mins or so). Be sure to remove the lemon peel and cinnamon stick. In a large bowl, beat the eggs and egg yolks with 3/4 cups of sugar and vanilla. Pour the cooled milk into the bowl and then strain the bowl contents into the flan dish covered with the caramel coating.

Set the flan dish inside a large pan filled with about an inch of water. Bake to 350 degrees for an hour or until you insert a knife in the center and it comes out dry. Remove from the oven and let cool. Remove from dish by inserting knife around the edges to loosen the flan, and then covering flan dish with a serving dish and turning it upside down until flan falls onto the serving dish. Serve warm and enjoy!

Buy Cuban Flan molds online!

2006-09-03T11:12:00.000-07:00

Cuban Coffee (Cafe Cubano)

Cuban Coffee is an espresso made with finely ground dark roasted Arabica bean. It is usually served in a demitasse cup with sugar added for sweetness.
Serving Size: 4-6

Ingredients
4-6 tbsp Cuban espresso dark roast coffee 1 cup water 4-6 tspn sugar

Directions

Typically Cuban coffee is made with a small espresso maker or espresso machine. Below are some popular espresso makers. For Cuban coffee, there are mainly three top brands. Cafe Bustelo, Pilon and Cafe la Llave are the most popular and available here for sale. Cuban coffee typically uses a finely ground dark roast Arabica bean.

Unscrew the espresso maker and remove the metal filter cup from the bottom half. Pour water into the bottom of the espresso maker up to the bolt located on the inside. Should be about 1 cup of water or so. Place the metal filter cup back into the bottom half and place 4 to 6 tbsp of Cuban coffee grounds into the metal filter cup, packing the Cuban coffee grounds until the metal filter cup is leveled at the top. Screw the espresso maker together and place on the stove with high heat.

While the coffee is brewing, place 1 tspn of sugar per serving (demitasse cup or tacita) in a espresso metal serving cup (see below). As the coffee begins to percolate, pour a small amount to moisten the sugar in the metal cup. Continue to brew the coffee and mix the sugar and coffee until it becomes a light paste. Once the top portion of the espresso maker is 3/4 of the way full remove the espresso maker from the stove. The coffee will continue to brew until it is almost full. Pour it slowly into the metal cup while stirring and mixing with a teaspoon. If done properly the sugar paste should create a cream colored foam at the top of the coffee. Pour into the small tacitas (about 2 to 3 ounces per cup) and enjoy with a piece of Cuban bread and butter. Enjoy!!!

Order Cuban Coffee on-line!

2006-09-01T11:36:00.000-07:00

Hemingway Daiquiri

This is a delicious drink, made from grapefruit juice and rum. It is great refreshing drink and a great drink for parties.
Serving Size: 1

Ingredients
2 ounces Bacardi White Rum 3 ounce grapefruit juice 1/2 lime juice 1/4 maraschino liquer

Directions
Add all ingredients into shaker and shake briefly. Serve over crushed ice in a frosted cocktail glass. Enjoy!

2006-08-11T22:44:00.000-07:00

La Floridita Cocktail

This is a delicious drink, made from lime and rum. It is great refreshing drink and a great before dinner drink.
Serving Size: 1

Ingredients
1 1/2 ounce Bacardi White Rum 1/2 ounce key lime juice 1/8 tspn grenadine syrup 3/4 ounce Martini & Rossi Rosso Vermouth 1/2 tspn white creme de cacao

Directions
Shake well over ice cubes in a shaker, strain into a chilled cocktail glass, and serve. Enjoy!

2006-07-31T19:48:00.000-07:00

Miami Vice Cocktail

(Miami Vice Daiquiri)

This is a delicious Miami drink, made from pina colada, strawberry daiquiri and rum. It is great refreshing drink for those hot summer nights.
Serving Size: 6

Ingredients
5 ounces Bacardi Rum 1 pkg frozen pina colada mix 1 pkg frozen daiquiri mix

Directions
Mix the pina colada with 2 1/2 ounces of Bacardi rum with ice and set aside. Next mix the strawberry daiquiri with 2 1/2 ounces of Bacardi rum with ice. While frozen, add the pina colada mix to a cocktail glass. Add the strawberry daiquiri mix on top, keeping it separated from the pina colada mix. Insert a straw, and give it a swirl to create a swirl effect. Enjoy!

2006-07-22T21:05:00.000-07:00

Cuban Bread

(Pan Cubano)

Cuban bread is the staple of many Cuban meals. It is typically used to make those delicious Cuban sandwiches.
Serving Size: 4 loaves

Ingredients
Starter 3/4 tspn active dry yeast 1/3 cup bread flour 1/3 cup warm water Dough 4 1/2 tspn active dry yeast 4 cups bread flour 1 1/2 cups warm water 3 tbsp lard 1 tbsp sugar 1 tbsp salt

Directions
For the starter, mix the water with the yeast in small bowl. Make sure the mixture is thick before adding the bread flour. Mix in the bread flour well and cover and refrigerate overnight.

In a large bowl, add 3 tbsp warm water with yeast and sugar. Mix well in the bowl until the mixture begins to foam (about 10 mins). Add in the rest of the warm water to the mixture, and stir in the lard and 1/2 of the starter prepared above. Mix well with a wooden spoon. Then add the salt and flour 1 cup at a time, mixing in the dough contents with a mixer using a dough hook. Mix on low speed until blended.

Next, turn dough out onto a lightly floured surface and knead by hand until the dough is smooth and elastic (about 8 mins). Place the dough in a greased bowl, and rub the dough ball around the bowl to grease on all sides. Cover bowl and place in a warm environment and allow for the dough to rise about twice its original height (about 1 hour).

To form the bread loaves, take 1/4th of the dough and roll out to form a long cylinder (about 14 inches long). Make sure the ends are rounded. After finishing all 4 bread loaves, place the bread loaves (2 at a time) on a baking sheet with space in between to let the bread loaves expand. Lightly flour the top of the loaves by sprinkling some flour and loosely cover the loaves with plastic wrap. Place in warm environment and allow dough to rise about twice its original height (about 1 hour).

Preheat oven to 350 degrees F and place the bread loaves in the oven. Make sure to make a small incision with a knife along the length of the top of the bread loaves, leaving about an inch on the ends uncut. Bake until lightly browned, about 20 mins. You will have to brush water to the top of the loaves a couple of times so the loaves do not dry out. Remove the loaves from the oven and allow to cool for about an hour. Now make your self a Cuban-style sandwich and enjoy the bread you just baked!

Buy Cuban Bread online!

2006-07-16T07:51:00.000-07:00

Rum and Coke

(Cuba Libre)

This is a classical Cuban drink, made from rum and Coca Cola. It is served in most Cuban establishments.
Serving Size: 1

Ingredients
1 1/2 ounce Bacardi Rum 6 ounce can of Coca Cola 1/2 lime

Directions
In a tall glass, pour the rum and fill glass with chilled Coca Cola. Squeeze the lime to add the lime juice. Add crushed ice and stir well. Garnish with a lime twist and enjoy!

2006-07-08T21:34:00.000-07:00

Cuban Mojito Recipe
(Mojito Cubano)

This Mojito recipe is from the classical Cuban Mojito drink, made from rum and mint leaves. The drink originated from La Bodeguita del Medio in Havana, Cuba and since then has been introduced around the world.
Serving Size: 1

Ingredients
1 1/2 ounce Bacardi Rum 3 tspn sugar 1/2 lime 10 fresh mint leaves 2 ounces club soda

Directions
To make the Cuban Mojito recipe: In a tall glass, squeeze the lime juice into the cup. Add the mint leaves and stir in while adding the sugar. With a pestle, smash the mint leaves to extract the flavor from the leaves. Add crushed ice (about half the glass), run, and club soda and stir well. Garnish with a mint sprig and enjoy!

2006-04-16T09:58:00.000-07:00

Roast Pork

(Cuban Lechon Asado)

This is a Cuban classic dish, found in a typical Cuban party! The pork is roasted and marinated in Mojo to give a distinctive flavor. This recipe is for a leg of ham, although a whole pig can be roasted as well.
Serving Size: 10 -12

Ingredients
7 lb fresh ham (pork leg with skin on) Mojo for marinating and roasting

Directions
Prepare pork leg by piercing pork with a sharp knife. Place pork leg in large pan. Pour Mojo over and around pork, cover in aluminum foil, and let sit in refrigerator overnight. You can buy premade bottled Mojo, or prepare it yourself.

When you are ready to cook the pork, preheat oven to 450 degrees F. Place the pork in a large roasting pan with all the Mojo juices. With a large spoon, pour the juices all over the pork. Place the pan in the oven and reduce the temperature to 350 degrees F. Check pork occasionally and pour Mojo on sides over the roast pork with spoon. When the internal temperature reaches about 160 degrees F, remove the pork from the oven. Place pork in a large serving pan and cover with aluminum foil. Wait a few minutes to let cool down, then slice and serve. Enjoy!

2006-04-10T22:23:00.000-07:00

Cuban Chicken Soup

(Sopa de Pollo)

This is a delicious Cuban version of chicken soup, and great for an appetizer or a meal!
Serving Size: 6 -8

Ingredients
6 chicken thighs 1 medium onion (chopped) 1/4 tspn oregano 1/4 tspn saffron 6 cups water 2 garlic cloves (minced) 1 pack Goya chicken bouillon 1 tbsp tomato paste 2 potatoes (peeled and quartered) 1 medium carrot fine soup noodles 1/2 cup lemon juice 1 tspn salt 1/2 tspn pepper

Directions
Prepare the chicken thighs by removing skin, and lightly salting. In a large pot, add the water, chicken, tomato paste, onion, chicken bouillon, garlic and oregano. Bring to a boil, then reduce to low, cover, and simmer for 30 mins. Then add the potatoes and carrots, cover and simmer for another 30 mins, until the potatoes are tender. Add pasta, saffron, lemon juice, salt and pepper and cook until pasta is tender. Serve hot in a soup bowl and enjoy!

2006-04-06T20:29:00.000-07:00

Cuban Lentil Soup

(Sopa de Lentejas)

This is a delicious Cuban version of lentil soup, thick and rich in taste and texture.
Serving Size: 6 -8

Ingredients
1 cup lentils (rinsed) 1 tbsp vinegar 1 medium onion (chopped) 3 garlic cloves (minced) 6 cups water 1 pack Goya beef bouillon 1 celery stalk (chopped) 2 tomatoes (quartered) 1 potato (peeled, diced) 3 basil leaves 1/2 tspn oregano 1/4 cup white wine 1 bay leaf 1 tspn cumin 1 tspn salt 1/2 tspn pepper

Directions
Over low heat, pour the water and add the lentils in a large sauce pan. Bring to a boil, then reduce heat to low, cover and simmer for 15 mins. Add vinegar, onion, garlic, beef bouillon, celery, tomatoes, potato, bay leaf, cumin, basil and oregano. Stir ingredients well, and bring to a boil. Reduce the heat to medium, then cover and simmer for 45 mins. Remove the bay leaf and discard. Add salt and pepper and wine and stir well. Cook an additional 5 mins. The soup should be somewhat thick and not very watery, and the potatoes tender. To thicken, let stand for several mins. Serve on soup bowls and enjoy!

2006-03-31T11:45:00.000-08:00

Cuban Avocado Salad

(Ensalada de Aguacate)

This is a typical Cuban salad, usually served with a traditional Cuban dinner.
Serving Size: 6

Ingredients
1 iceberg lettuce 2 large avocados (sliced) 1 onion (sliced vertically) Dressing 3 tbsp vinegar 1/2 cup olive oil 1/4 cup lime juice 1 tspn salt 1/2 tspn pepper

Directions
Tear the lettuce into pieces and place in a large salad bowl. Arrange the avocado slices on top and then garnish with slices of onion on top. To make the dressing, use a blender and add the olive oil, vinegar, lime juice, salt and pepper. Blend the contents well. Then pour over the salad. Enjoy!

2006-03-29T21:24:00.000-08:00

Cuban Salad

(Ensalada Cubana)

This is a typical Cuban salad, usually served with a traditional Cuban dinner.
Serving Size: 6

Ingredients
1 iceberg lettuce 2 tomatoes 1 onion (sliced) 6 radishes (sliced) Dressing 3 garlic cloves (mashed) 1/4 cup vinegar 1/2 cup olive oil 1/4 cup lime juice 1 tspn salt 1/2 tspn pepper

Directions
In a bowl, tear the lettuce into pieces and toss together with tomatoes (cut in wedges), onion and radishes. To make the dressing, use a blender and add the olive oil, vinegar, lime juice, salt and pepper and garlic. Blend the contents well. Then pour over the salad and mix well. Enjoy!

2006-03-26T20:59:00.000-08:00

Malanga Fritters

(Frituras de Malanga)

This is a very popular Cuban appetizer, and great for lunch or a snack.
Serving Size: 6

Ingredients
4 malangas (peeled & grated) 1/2 tspn onion powder 3 garlic cloves (mashed) 2 tbsp parsley (chopped) vegetable oil 3 small eggs 1 tspn salt

Directions
In a bowl, whip eggs. Add onion powder, garlic, parsley and salt. Mix well, then add the malangas. Mix again, then refrigerate for a few hours. Using a frying pan, heat the oil over medium-high heat. Using a spoon, grab spoonfuls of the malanga, and drop it into the pan. You can fry five or six at a time. Make sure to fry on both sides until the malanga fritters are golden brown. Place on a large platter with paper towel to drain the excess oil. Serve hot and enjoy!

2006-03-25T21:57:00.000-08:00

Ham Croquettes

(Croquetas de Jamon)

This is a very popular Cuban appetizer, and great for lunch or a snack.
Serving Size: 6

Ingredients
1 lb smoked ham (grounded) 4 tbsp butter 1 tspn lime juice 1/2 tspn nutmeg (grated) 1 tbsp parsley (chopped) 1 tbsp flour vegetable oil 2 eggs 2 cups milk 1 tspn salt and black pepper 2 cups dry bread crumbs

Directions
In a small sauce pan, melt the butter in low heat until it starts to foam. Whisk in the flour and then add the milk, stirring occasionally until the sauce begins to thicken into a paste. Add the ham, salt and pepper, nutmeg, lime juice, and parsley and stir the mixture well. Cook in low heat for a couple of minutes. Place the mixture in a bowl, and refrigerate for 1 hour letting the mixture cool.

In the mean time, whip the eggs in a bowl. Then pour the bread crumbs into a second bowl. Take the ham mixture out of the refrigerator, and shape into small cylinders, about 1 inch thick by 3 inches in length. Dip them into the egg, then roll them on the bread crumbs, placing them on a large platter. Cover the croquettes with plastic wrap and refrigerate for a few hours or overnight when done.

Heat the oil in a frying pan over medium-high heat, and fry half a dozen of the croquettes at a time, rolling them occasionally so they cook on all sides. Cook until golden browned on all sides, but be careful not to burn them! Remove them and place them on a platter covered with paper towel to drain the excess oil. Serve with a cool Cuban drink and enjoy!

2006-03-24T21:28:00.000-08:00

Fried Stuffed Potatoes

(Papas Rellenas)

This is a very popular Cuban appetizer, and great for lunch or dinner.
Serving Size: 6

Ingredients
4 large potatoes (peeled) 1 lb seasoned ground beef vegetable oil 4 eggs 2 tbsp milk 1 tspn salt dry bread crumbs

Directions
First boil the potatoes until they are fully cooked. You should be able to stick a fork in them. Take the potatoes out and place on a dish. Mash the potatoes, adding the salt milk. Stir well. For the seasoned ground beef, use seasoned ground beef (picadillo) recipe from the recipe section.

After the picadillo is prepared, grab a handful of mashed potatoes and indent a hole in it to make a bowl shape. Grab another handful and repeat. Now place a few tbsp of the picadillo in the hole and bring the two halves together and make into a round ball. Whip the eggs into a bowl, and prepare the dry bread crumbs by spreading them on a plate. Dip the potato ball into the egg mixture, using a fork to roll the potato ball so that it is fully covered in egg. Then place the potato ball on the plate with the bread crumbs, and spread it around until it is fully covered. Repeat this until you have used up all the potato or picadillo. Refrigerate for 4 hours.

In a frying pan, heat the oil over medium-high heat. Fry the potato balls until they are golden brown. Make sure they are cooked all around, but do not burn them! Place on a plate with paper towel to soak the excess oil. Enjoy!

2006-03-21T20:18:00.000-08:00

Red Beans and Rice

(Arroz con Frijoles Colorados)

This is another version of Black Beans and Rice, but using red kidney beans instead. The bean soup is cooked with bacon and chicken stock to give it a thicker richer taste.
Serving Size: 6

Ingredients
2 cups cooked red beans 2 potatoes (peeled and cubed) 1 cup calabaza (cubed) 3 tbspn olive oil 2 garlic gloves (minced) 1 cup green bell pepper (chopped) 1 cup large onion (chopped) 1/2 cup red wine 4 bacon strips 2 packs Goya chicken boullion 4 cups water 1 tspn ground cumin 1 tspn oregano 1 tspn vinegar 1 tspn salt and black pepper 2 tspn sugar 1 tbsp tomato paste					4 cups long-grain white rice 1 tspn salt 1 tspn canola oil

Directions
The left hand ingredients are for the red 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 red 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 red beans. In a medium-sized pot, add olive oil and heat on medium-high for 2 minutes. Cook the bacon until both sides are browned. 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 red beans and water. Stir well, and make sure the red beans and water mix in with the onions, bell pepper and garlic. Next add the tomato paste, red wine, cumin, oregano, vinegar, salt and pepper and chicken boullion. Bring to a boil, then add the potatoes and calabaza. Reduce heat to low, cover and simmer for 10 to 15 mins, stirring ocassionally. Add the sugar and let simmer for additional 25 mins. The potatoes should be tender.

Let beans cool, and when rice is done, serve rice on big platter. Place red bean soup in a large bowl. You can pour the red bean soup over the rice and mix it in, or enjoy the red bean soup by itself. Enjoy!

2006-03-20T22:06:00.000-08:00

Fried Green Plantains

(Tostones)

This is a very popular Cuban side dish, and always served with most Cuban main dishes.
Serving Size: 4

Ingredients
3 large green plantains (peeled) vegetable oil salt to taste

Directions
Using a knife, cut the plantains into 1 inch thick chunks. In a frying pan or deep fryer, pour 2 to 3 inches of the oil and heat the oil over medium-high heat. Fry the plantain chunks for 2 to 3 minutes on each side, until they are golden brown. Remove them and placing them in a bowl with a paper towel to soak the oil. Wait a few minutes until the plantain chunks cool down. Using a paper towel, wrap the chunks and smash them flat. Place the smashed plantain chunks into the pan and refry again until they are golden brown on both sides. Place in a bowl with a paper towel to soak the oil and serve hot. Add salt to taste and enjoy!

2006-03-14T21:05:00.000-08:00

Fried Sweet Plantains

(Platanos Maduros)

This is a very popular Cuban side dish, and always served with most Cuban main dishes.
Serving Size: 4

Ingredients
3 large ripe plantains (peeled) vegetable oil

Directions
Using a knife, cut the plantains into 1 inch thick chunks. In a frying pan or deep fryer, pour 1 inch of the oil and heat the oil over medium-high heat. Fry the plantain chunks for 2 to 3 minutes on each side, until they are golden brown. Remove them and placing them in a bowl with a paper towel to soak the oil.

2006-03-12T21:33:00.000-08:00

Plantain Chips with Garlic Sauce

(Mariquitas con Mojo)

This is a very popular Cuban side dish, and always served with most Cuban main dishes. Can also be served as an appetizer.
Serving Size: 4

Ingredients
2 large green plantains (peeled) vegetable oil salt to taste Mojo 1/2 cup olive oil 6 garlic gloves (minced) 1 cup large onion (finely chopped) 1/2 cup lemon juice

Directions
Using a slicer, slice each of the plantains into thin chips and place in a bowl. In a frying pan or deep fryer, pour 2 to 3 inches of the oil and heat the oil over medium-high heat. Fry a handful of chips at a time, removing them and placing them in a bowl with a paper towel to soak the oil. The chips should be golden brown. Sprinkle with salt to taste.

For the mojo, you will need a large bowl. In a large bowl, pour the lemon juice, garlic and chopped onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients, then pour into dipping cups. Dip the mariquitas in the mojo and enjoy!

2006-03-04T19:13:00.000-08:00

Yuca with Garlic Sauce

(Yuca con Mojo)

This is a very popular Cuban side dish, and always served with most Cuban main dishes. Can also be served as an appetizer.
Serving Size: 6

Ingredients
1 1/2 lbs yuca (peeled, chunks) 1/2 cup olive oil 6 garlic cloves (minced) 1 cup large onion (sliced thin) 2/3 cup sour orange juice or lime juice 1/2 tspn oregano 1/2 tspn salt 1/2 tspn black pepper

Directions
You will need a big pot, because all the yuca has to be submerged fully in boiling water. If you can't find fresh yuca, frozen is also fine. Place the yuca in the pot, and fill up with water until yuca is fully covered. Bring water to a boil, and then lower to low and cover and simmer for half an hour. The yuca should be fork tender at this point. Drain the yuca and be sure to remove the roots.

For the mojo, you will need a large bowl. In a large bowl, pour the sour orange juice or lime juice, oregano, salt, pepper, garlic and sliced onion into the bowl and stir. Heat the olive oil over medium-high for 2 minutes, then when hot, pour olive oil into bowl. Be careful not to get burned, since some of it might splatter out. Mix the mojo ingredients and let sit for 30 mins. Then pour over the yuca and enjoy!

2006-02-28T21:00:00.000-08:00

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!

2006-02-25T10:59:00.000-08:00

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!

Get your spanish sausage (chorizo) and paella supplies at Latienda.com !

2006-02-21T22:07:00.000-08:00

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.

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. Cook until the meat is brown and cooked through. Service with white rice and sweet plantains. Enjoy!

2006-02-16T21:08:00.000-08:00

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.

2006-02-14T20:26:00.000-08:00

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!

2006-02-10T22:05:00.000-08:00

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!

2006-02-09T20:08:00.000-08:00

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!

2006-02-08T20:50:00.000-08:00

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!

2006-02-06T15:26:00.000-08:00

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!

2006-02-01T20:34:00.000-08:00

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 leaf 1/2 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. 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!

2006-01-30T18:47:00.000-08:00

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!

2006-01-29T09:22:00.000-08:00

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!

2006-01-27T18:57:00.000-08:00

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!

2006-01-26T21:57:00.000-08:00

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!

2006-01-25T23:19:00.000-08:00

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.

2006-01-24T20:13:00.000-08:00

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.