any cuban dishes I can make I love cuban food?

Answer 1

Black Beans
Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

Answer 2

work with a bunch of cubans, and they are always trying to explain recipes to me, but they never give quanities! They make a really great fried beefsteak, you should marinate it with vinegar, olive oil, chopped onion, garlic and lemon juice for most of the day and then cook it that evening. Play around until you get it to taste the way you want...I'd suggest at least 1 onion and 4 cloves of garlic, then maybe a 1/4 cup of olive oil, 1/3 cup vinegar, and a couple tbsp of lemon juice. when you go to fry it, add some cumin, black pepper, and salt to taste. good luck.

Answer 3

3 lbs. Flank Steak, trimmed and cleaned
6 Tablespoons Olive Oil
3 mild Chile Peppers, both ends removed, pith and seeds removed and chopped
1 Bell Pepper, both ends discarded, cleaned, pith removed and finely chopped
1 medium Carrot, peeled, ends removed, cut in 2" pieces
2 Cups Celery, cut in 1" pieces
2 large yellow Onions, peeled, ends discarded, coarsely chopped
1 medium Onion, whole, peeled, end tips discarded
4 large ripe Tomatoes, peeled, cored, seeded and chopped
1 Cup small Green Peas
3 cloves Garlic, peeled, mashed and minced
½ cup chopped Pimiento, drained
2 Tablespoons Tomato Paste
3 Bay Leaves
½ teaspoon ground Cumin
1 Tablespoon Cilantro, chopped
Cayenne pepper to taste (1 level teaspoon)
Salt and ground Black Pepper to taste
Water to cover meat (8 cups +/-)


In a large Dutch oven, add 3 Tablespoons of the oil, Heat the pan and oil.
Into the hot pot place meat. Sear to brown fully on all sides.
Cover the meat level with water.
Add the bay leaves, carrot, ½ of the peeled whole onion, and the celery. Bring to a rolling boil.
Simmer, covered tightly for 1½ to 2 hours or until the meat is very tender.
Remove from heat and cool, covered, in the liquid.
Remove the beef from the Dutch oven when cooled, reserving the stock.

Heat the other three tablespoons of oil in a frying pan.
Cook the other ½ of the chopped onion until translucent.
Add the cilantro, garlic, peas and bell pepper and simmer while stirring slowly for 7 minutes.
Add the pimiento, chilies, tomatoes, and tomato paste and 2 full cups of the meat stock.
Add dry powdered/ground ingredients.
Stir mixture for 2 minutes, cover and simmer 20 minutes.
Uncover and increase heat, stirring occasionally, until sauce begins to thicken.
Cut beef, across the grain, in 3" wide pieces.
Remove bay leaves.
Shred beef just before serving.
Pour sauce over beef mixture.
Serve very hot.

Answer 4

http://www.geocities.com/NapaValley/7035/cuba.html

And this site claims to be the biggest site of recipes - updated monthly....looks like a good variety from appetizers through desserts.

Yummmmmmm Enjoy!

Answer 5

Hello. - Recipe Links Below.

Have a nice day. :)