Cuban/Spanish Recipes?

Question

Im looking for any cuban recipes, Ive been to a couple of websites, and Ive only found a few. I want any type of recipes.

It could be any hispanic recipes as well. Pueto Rican, Dominican, etc.

Thanks!

Answer 1

Berenjenas Rellenas" or Stuffed Eggplants

3 medium sized eggplants
1/2 lb ground chuck or round (*)
1-1/2 cups minced onions
6 Tbsp butter
3 cups herbed bread stuffing
1-1/2 cup milk (**)
Salt and freshly ground pepper, to taste
Parmesan cheese (optional)

Saute the onion in the butter in a 9" skillet for a few minutes, until onions are slightly translucent. Add the ground beef or turkey, and cook, stirring constantly, for about 10 minutes.

Cut the eggplants in half lenghtwise. Scoop the center out and reserve for the filling, leaving 1/4" around the skin. Boil the skins at medium high heat for about 5 minutes. Place skins on a cookie sheet and drain them on several layers of paper towels.

Add to the skillet the reserved eggplant centers and cook until tender. Remove it from heat and while piping hot, add 1-1/2 cup bread stuffing, seasonings and milk (**). Let it cool for 10 minutes.

Fill the eggplant skins with this mixture, being very careful not to break them. Sprinkle with the rest of the herbed bread stuffing and parmesan cheese.

Preheat oven to 400oF and bake the stuffed eggplants for about 20 minutes.

(*) Today most people would use turkey ground.
(**) For a different taste, you can trade off milk for tomato sauce.


Congri (Cuban rice with red beans)

3 tbsp. olive oil

2 inch cube of salt pork

3 cloves of garlic

1 medium onion

1/4 green pepper

4 oz. of tomato sauce

1 cup long grain white rice

1 can (15 oz.) dark red kidney beans (see image below)

1 1/2 cups of water

1 tbsp. salt

In blender or food processor, purée onion and green pepper together (add a little water if needed). Set aside.

In Dutch oven heat the oil on medium-high heat. Add the salt pork and garlic cloves. Sauté until browned. Discard the garlic.

Add the onion/pepper mixture to the oil, stir and cook for 5 minutes. Add the tomato sauce and continue to cook, stirring occasionally, for another 5 minutes until the sauce is a deep, rich red. This mixture is called sofrito.

Stir in the rice, mixing it well. Add the beans, water and salt and stir. Cook on high heat, uncovered until water begins to boil. Adjust heat to low, cover and let simmer for about 20 minutes until rice is tender.

Serves 4-6


Cuban Picadillo

courtesy of Cocina Cubana club/ Pascual Perez/ Sonia Martinez

The following can be added to white rice or used as filling in the "pastelitos" recipe in the dessert section to make small meat pies. For picadillo you can use ground lean beef or turkey.

1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Raisins
Salt and pepper to taste

In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.

turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings.

I like my picadillo almost dry, not too soupy. Serve over fluffy, white rice. If you like it soupier, just add more tomato sauce and/or wine, if you wish.

For the pastelitos, let the sauce simmer almost to dry, so you will not have a runny mess on your hands.


Cuban Ham Spread

1 pkg. (8 oz.) cream cheese, softened
1/2 cup real mayonnaise
2 cans (4-1/2 oz. each) deviled ham
1/4 cup sweet pickle relish, drained
1/4 cup finely chopped drained pimientos
salt and ground black pepper


Mix cream cheese and mayonnaise until well blended.

Add ham, relish and pimientos; mix well. Season with salt and pepper to taste; cover. Refrigerate several hours or until chilled.
Serve on Crackers.

Corn Fritters

Cuban Recipe courtesy of Cocina Cubana club/ Sonia Martinez/ Pascual Perez

Frituras de Maiz tierno, or fresh corn fritters

1 cup fresh corn kernels, ground to a pulp
1 egg, well beaten
1/2 tsp anise seed, ground or pounded w/mortar and pestle
5 Tbsp sugar
1/2 tsp salt
Oil for frying

Mix all the ingredients. If too liquid, add just a small amount of all-purpose flour and mix well. Drop in hot (375oF) frying oil a spoonful at a time. Should yield enough for 4 people.


Ensalada de Aguacate Y Piña (Avocado and Pineapple Salad Recipe)

Mix the following ingredients for a simple Cuban style salad.

Shredded iceberg lettuce

2 cups of pineapple chunks

1 large avocado, peeled and cut in slices

1 small onion, sliced thin

olive oil

red wine or cider vinegar

salt and pepper


Cuban Cheese Turnovers Recipe: Empanada de Queso receta

courtesy of Cocina Cubana/Preston Pittman/Sonia Martinez


1 pound flour
1/2 teaspoon salt
1/2 pound butter, chilled and cut into small cubes,
plus 2 tablespoons butter
1 egg
2 tablespoons red wine vinegar
1 scant cup ice water
1 medium white onion, small dice
1 bunch spinach, chiffonade
3 cups coarsely grated manchego cheese
1 cup chopped hazelnuts
1 cup dark raisins
Egg wash (1 egg beaten with 2 tablespoons water)

In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes.

Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins.

On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal.

Refrigerate the empanadas on greased or parchment lined baking sheets
at least 30 minutes.

Preheat oven to 375 degrees F.

Brush the empanadas with egg wash and bake until golden brown, about
25 minutes.

Serves 4

Chichachirritas/ Mariquitas recipe
courtesy of Cocina Cubana/ Pascual Perez/ Sonia Martinez/

Chichachirritas is the Cuban name given to green banana chips, sliced round, fried and salted.


Mariquitas is what Cubans call them when they are sliced the Nicaraguan way; slicing them lenghtwise to create long, slender, wavy chips, fried and salted.

They are really good brought to the table piping hot and sprinkled with mojo.

3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt

Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350oF.

Peel the plantains. Slice lenghtwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinest opening. Slide them into the hot fat in small batches. You don't want them to clump together.

Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and/or mojo. Serve at once.


Cuban Sandwich Recipe

(How to make a Sandwich Cubano / Medianoche)

There are many variations on the Cuban Sandwich. On a traditional Cuban, there should not be any mayonnaise, tomatoes, onions, bell peppers or lettuce. Although you can use these to your own liking, you will find the authentic traditional recipe below. Often times, one can use leftover meats from the fridge for a Cuban, yet I recommend using only the freshest cuts if you plan on serving it hot.

The medianoche is sometimes served cold, and as its name implies you eat it very late at night as a midnight snack or coming back from dancing or a movie. Some make the medianoche smaller, with a sweeter variety of yellow bread.

In making a good Cuban sandwich, remember this. The Roast Pork is what will make the sandwich, so you can never leave it out.


3 thin slices of ham

3 thin slices roast pork hot or cold (I use hot, slow roasted pork)

3 thin slices of Swiss cheese

3 or 4 slices of pickles

1/3 cut Cuban bread hard crust (or french bread)


You should be using fresh, crusty Cuban bread, but you can always use an 12" loaf of french bread cut in half. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves. Add the ham, and then the roasted pork. When in a hurry, you can use one whole piece of roasted pork. Add your swiss cheese and then a few pickle slices. Make sure to spray your sandwich press with a little butter flavored Pam. Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. For those of you without a press, you can also place the sandwich in a hot skillet and press down on it with a heavy kitchen object. (some, believe it or not, use a brick wrapped in tin foil when nothing else is available). When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges. Enjoy!


Pan Cubano (Cuban bread recipe)

courtesy of Cocina Cubana/ Sonia Martinez/ Pascual Perez

Cuban bread is ideal for making Cuban sandwiches, especially Pan con Lechon(*) Fresh Cuban bread is also wonderful served with a small slab of guava paste or dollop of guava marmalade and cream cheese!

Day-old Cuban bread makes the best bread puddings I've ever tasted! Or if you have some left over bread, the next day, slice it thin, spread a bit of butter and toast it!

The distinctive taste is due to the use of a starter, which is made the day before. Also the dough is enriched with lard. You can subtitute the lard with solid vegetable shortening if you prefer, but the bread acquires its' basic smoothness through the addition of the lard.

STARTER
3/4 tsp active dry yeast(1/3 envelope)
1/3 cup warm water
1/3 cup bread or all-purpose flour

The day before baking; mix the starter ingredients, dissolving the yeast in the water first. You want a thick paste when you add the flour. Cover bowl with plastic wrap and let "ripen" in refrigerator for 24 hours. Leftover starter will keep for several days in the refrigerator and can be frozen.

DOUGH
4-1/2 tsp active dry yeast -(2 envelopes or 2 cakes of compressed yeast)
1 Tbsp sugar
1-1/2 cups warm water
3 to 4 Tbsp lard or solid vegetable shortening, at room temperature
1/2 batch starter (see above recipe)
1 Tbsp salt
4 to 5 cups bread or all-purpose flour

Dissolve yeast and sugar in 3 tablespoons of water in a large mixing bowl. When the mixture is foamy (5 to 10 minutes), stir in the lard, the remaining water, and the 1/2 batch of starter.

Mix well with your fingers or a wooden spoon. Stir in salt and flour, 1 cup at a time. You want to get a dough that is stiff enough to knead. You can also mix and knead in a mixer fitted with the dough hook or in a food processor fitted with the double blade, as the processor dough hook will not handle this job easily.

Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 6 to 8 minutes, adding flour as necessary. The dough should be pliable and not sticky.

Transfer to a lightly oiled bowl, cover and let rise in a warm, draft-free spot until it doubles its' bulk, about 45 minutes. Punch down.

To form the loaves, divide the dough in 4 pieces. Roll out each to form a 14-inch long tube, with rounded ends (sort of like a long meat loaf) Put 2 of the loaves on a baking sheet, about 6 inches apart. Cover with dampened cotton dish towels and let rise in warm, draft-free spot until double their bulk, about 1 hour. If you want to let it rise at a slower pace, you can do it in a cooler spot and even in the refrigerator, but give it 3 to 4 hours instead.

Preheat oven to 350oF

Lay a dampened piece of thick kitchen string or twine (about 1/8 " thick) all along the top lenght of the loaf. Bake until the breads are lightly browned on top and sound hollow when lightly tapped, about 30 minutes.

Let them cool slightly and remove the strings. They will leave a distinct little ridge on top. Transfer loaves onto a wire rack for cooling.


Black Beans recipe

A staple common to Cuban cooking is black beans. You will find that although they may seem common, they can be used in a variety of different dishes.

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

Largest collection of Free Cuban Food recipes on the web

Cuban Appetizers
http://www.tasteofcuba.com/cubanappetizers.html
Cuban Soups
http://www.tasteofcuba.com/cubansoups.html
Cuban Main Dishes
http://www.tasteofcuba.com/cubanmaindishes.html
Cuban Desserts
http://www.tasteofcuba.com/cubandesserts.html
Cuban Drinks
http://www.tasteofcuba.com/cubandrinks.html
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Spanish Recipes
http://www.xmission.com/%7Edderhak/recipes.html
http://www.donquijote.org/culture/recipes/

Answer 3

With the holidays coming up I thought you might like to have a traditional Holiday beverage recipe that is very popular in Puerto Rico.

COQUITO
30 oz coconut milk
14 ounces condensed ( I prefer heavy cream to cut sweetness)
1 cup Bacardi rum
1/2 cup water
pinch of salt
1/2 tsp. cinnamon

Mix all ingredients in the blender. Taste and more rum if you like it stronger. You need to add the water because it will get thicker later in the fridge. Pour into a bottle and refrigerate well. make ahead for richer flavor. Serve in small glass ware.

Answer 4

try recipezaar.com, oh and also the food network has a few, good luck

Answer 5

http://www.mayraldole.com/Default.asp?page=33

http://www.mejordecuba.com/cuban_recipes.php