Boliche "Cuban Pot Roast"

Ingredients

• 4 pounds beef eye of round roast
• 2 (4 ounce) links chorize sausage, cut into pieces
• 6 cloves garlic1/2 teaspoon dried oregano
• 1/8 teaspoon paprikasalt and ground black pepper to taste
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice1/2 cup olive oil
• 2 large onions, thickly sliced
• 2 bay leaves, crumbled
• 1 cup dry sherry
• 3 cups beef broth, or more if needed
• 4 potatoes, peeled and halved

Directions

1. Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside.

2. Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade.

3. Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours.

4. Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed.

5. Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.

   

Beef "Tamales"

By: jenn  "These are just like the tamales my Abuelita used to make for special occasions. This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through." 



Photo by Lavalady



Ingredients

• 4 pounds boneless chuck roast
• 4 cloves garlic
• 3 (8 ounce) packages dried corn husks
• 4 dried ancho chiles
• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1 teaspoon red pepper flakes
• 1 teaspoon white vinegar
• salt to taste
• 3 cups lard
• 1 tablespoon salt
• 9 cups masa harina

Directions

1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap their own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

   

Bistec Empanizado "Breaded Steak"

Courtesy of Carmen Pelaez

Photo by Carmen Pelaez

Ingredients

1 pound sirloin steak, cut into 4 pieces and pounded to a 1/4″ thick
2 garlic cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 cups cracker meal made from Cuban crackers
2 eggs, well beaten
Canola oil
Parsley, finely chopped
*Cuban or tropical crackers are available in Latin American markets and most grocery stores.  Saltines can be substituted.

Photo by Carmen Pelaez

Preparation

• Using the side of a large knife or mortar and pestle, mash the garlic to a paste with salt and pepper. 
• Blend in the citrus juices.
• In a large glass bowl, pour marinade over steaks and refrigerate for at least 1 hour.
• Drain steaks well and pat dry, discarding the marinade. 
• Dip the steaks in the cracker meal, then the beaten eggs, then the cracker meal again, pressing the steak into meal until well coated.
• In a heavy skillet, heat 2 inches of oil over medium-high heat to 375º.  Add the steaks, turning them once until they are browned, about 2 minutes on each side.
• Remove from oil and drain on a rack lined with paper towels.  Serve with lime wedges and white rice.
• Makes 4 servings.

Typically this dish is served with white rice, fried green or ripe plantains and black-bean soup ("potaje"). Three Guys from Miami Cook Cuban

Cuban Sandwich "Sandwich Cubano" Miami Style

For those of you that enjoyed the Cuban Sandwhich recipe, I am sorry to say that those who wrote it "Three Cuban Guys from Miami" who manage three other websites dedicated to Cuban food and restaurants, had a problem with me posting their recipe on my blog.

 

Not only was I providing links to their sites, not only was I promoting their sites for free, not only was I promoting their two cook books, They still had a problem.

 

As always, we comply with everyone's request, we always provide direct links and full credit to the authors, in this case what can I say, these are just three cuban guys from Miami.  Well, I'm a Cuban guy from Miami and I share.

 

Don't worry, we will get you the best Cuban Sandwich pictures and recipes we can.  There are plenty of recipe sites out there that collaborate and share.

 

Tune in for the next Cuban Sandwich.

 

 

White Rice

Rice is a staple food on the Latin Caribbean islands. When you are looking for a rice dish that won't overshadow your other dishes, a simple plain white rice is acceptable and it's really simple to make.

 

 

 

Ingredients:

• 2 cups water
• 1 cup long grain rice
• pinch of salt to taste

Preparation:

1. Bring the two cups of water to boil in a sauce pan.
2. Add the rice and salt.

3. Allow to boil for about 1 minute. Stir once to prevent sticking.
4. Cover the sauce pan with an appropriate fitting lid that does not have an exhaust hole.
5. Reduce heat to low and allow to simmer for about 30 minutes.
Tip: Do not lift the cover until the time is up. The trapped steam cooks the rice. If you let it escape, your rice will not cook properly.
Serves: 4 half-cup portions.

The other option to making white rice is to use a rice cooker like the Black & Decker RC3303 3-Cup Automatic Rice Cooker.  This makes the process simple, avoids buring the rice and you can let it cook on its own while you continue to prepare your meal.

Moros y Cristianos "Black Beans & Rice"

Courtesy: About

This rice dish comes with an interesting title. Literally translated, Moros y Cristianos means Moors and Christians. It is presumed the dish gets its name from the time when the Moors occupied the Iberian Peninsula. The black beans represent the Moors and the white rice represents the Christians.

This savory rice and bean dish, a hold over of Spanish occupation, is popular in Cuba. There are as many variations of this recipe as there are Cuban cooks. Here is my quick and simple, yet very tasty version. Memories of a Cuban Kitchen: More Than 200 Classic Recipes.

Ingredients:

• 1 15-ounce can of black beans (undrained)
• 1/4 cup recaito
• 1/2 teaspoon oregano
• 1 bay leaf
• 1/2 teaspoon ground cumin
• salt and pepper to taste
• 4 cups hot cooked white rice

Preparation:

1. Combine all ingredients, except the white rice, in a saucepan.
2. Bring to a boil over medium heat.
3. Lower heat, and let simmer uncovered until beans reach your desired consistency.
4. Remove and discard bay leaf.
5. Serve black beans side by side or over the top of the white rice.

Colombian Patacones "Fried Green Plantains"

By Erica from My Columbian Recipes & International Flavors

Patacones are made from green plantains peeled and cut cross-wise. Patacones are fried twice. Patacones are served in restaurants all over Colombia as a side dish for fish dishes or as an appetizer with guacamole, hogao (tomato and onion sauce) or ají (hot salsa).  These are prepared very similar to Cuban Tostones.

INGREDIENTS

Serving Size: 8 patacones
2 Large green plantains
Vegetable oil for frying
Salt to taste

DIRECTIONS

1. Peel the plantains and cut cross-wise into 1/2” slices

2. In a medium heavy pot, add enough vegetable oil to cover the plantain slices and heat the oil over medium high heat.

3. Add the plantain slices to the heated oil in a single layer. Fry for about 3 to 4 minutes per side. Carefully remove the plantains with a slotted spoon, and place them on a plate lined with paper towels to absorb excess oil.

4. Let the patacones cool for 3 minutes. Then, place the plantains on a piece of plastic wrap and cover with another piece of plastic wrap. With a flat pot cover, press well on the pieces of plantain, flattening them to ¼” thickness.

5. Dip each slice in salted water. Then using tongs add them back in the hot oil in a single layer (you may need to work in batches) and fry for an additional 3 minutes on each side. Be careful when you fry the soaked plantains, as droplets of water will cause the oil to splatter.

6. Remove the patacones with slotted spoon and transfer them to a plate lined with paper towels to absorb oil, sprinkle with salt, to taste, transfer to a serving plate and serve hot with guacamole, tomato sauce or salsa.

    

Picadillo Cubano Criollo "Ground Beef"

Ingredients

1 1/2 lbs. ground beef
1 1/2 tsp. Adobo All-Purpose Seasoning
2 tbsp Olive Oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 tsp. Minced Garlic or 2 cloves minced garlic
1/2 tsp. dried oregano
1 8 ounces can Tomato Sauce

1 tbsp Red Cooking Wine

1 tbsp Cider Vinegar

1/2 cup water
1/4 cup Pimientos, diced
1/4 cup Pitted Spanish Olives, sliced

Directions

1. Season the meat with the adobo and set aside

2. In a skillet, heat oil on medium. Stir in the chopped onions, diced green pepper and garlic and cook until the vegetables are tender and just slightly colored.

3. Stir in the meat, breaking it up as you brown it. When browned, pour off the excess fat.

4. Stir in the oregano and cook for 1 minute. Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.

5. Bring to a boil, lower heat, cover and simmer for 30 minutes. Stir occasionally.

Note:  You can serve over white rice and side of green plantains "tostones" or ripe plantains "maduros".
For great Cuban Recipes with "Sabor Latino" we recommend Ana Quincoces's fabulous cook book  Sabor!: A Passion for Cuban Cuisine!