Does anyone know any Cuban recipes?

Question

this would help me alot for my school project

Answer 1

Cuban Sandwich:

10 min 10 min prep
1 sandwich

3 slices thin ham (almost shaved)
3 slices thin roast pork, hot or cold (I use hot, slow roasted pork)
3 slices thin salami (genoa is best)
3 slices thin swiss cheese
3-4 slices pickles
1/3 loaf cut Cuban bread, hard crust (or french bread)

1. You should be using fresh, crusty Cuban bread, but you can always use an 12" loaf of french bread cut in half.
2. Slice the bread open face so that both halves are still barely connected and spread mustard on both halves.
3. Add the ham, salami and then the roasted pork.
4. When in a hurry, you can use one whole piece of roasted pork.
5. Add your swiss cheese and then a few pickle slices.
6. Make sure to spray your sandwich press with a little butter flavored Pam.
7. Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch.
8. 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.
9. (some, believe it or not, use a brick wrapped in tin foil when nothing else is available).
10. When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges.
11. Enjoy!

Answer 2

Look up chimchurry or chimmychurry. its a marinade and sauce that the cubans use on beef and chicken when it is broiled, its a very easy recipie with limited ingredients
Its also fantastic

1/2 cup Cilantro packed
1 oz Green onions
1/2 oz Garlic, whole
1/2 oz Jalapenos, whole, stem removed
1 tsp Kosher Salt
1 tsp Coarse grind black pepper
2 cups Olive oil

Place the above ingredients in a blender and blend on low until will pureed.
The chimmy churry will be light green in color.
Refrigerate upon finishing.

Marinate and also save some to top or dip

Answer 3

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

Answer 4

Fried Pork Chunks (Masitas De Puerco Fritas)
*needs to be refrigerated for 2-3 hours in marinade*
35 min 15 min prep
Ingredients
2 lbs lean boneless pork, cut into 2-inch cubes salt and freshly ground black pepper to taste (shoulder or leg)
4 garlic cloves, smashed
1/2 cup sour orange juice or 1/4 cup sweet orange juice 1/8 cup each fresh lime and lemon juice
vegetable oil or peanut oil, for frying
salt, to taste
crushed black pepper, to taste

Sprinkle the meat liberally with salt and pepper. I.
In a mortar, crush the garlic into a paste and rub the pork with the garlic paste.
Place the pork in a nonreactive bowl and pour over the orange juice.
Cover and refrigerate 2 to 3 hours.
Drain the pork cubes.
In a large saucepan, over medium heat, heat 2 inches of oil until very hot but not smoking, then add the pork cubes, without crowding them, raise the heat to high, and brown the cubes, turning with a slotted spoon. (The pork will release some moisture, lowering the oil temperature considerably.)
When oil temperature rises again, lower the heat a little and cook the cubes, turning frequently, until they are a rich, golden brown, another 10 minutes.
Occasionally turn up the heat when necessary to crisp the cubes.
As the cubes are finished, transfer them to a paper-towel-lined platter to drain; keep warm in a 200ºF oven until all the cubes are fried. (Placing the chunks in oven will make them nice and crispy).
Serve immediately, with Moros y Cristianos (Black Beans and Rice) and Mojo Criollo (Creole Garlic Sauce).

Moros Y Cristianos
50 min 20 min prep
Ingredients
1 (15 ounce) can black beans
1/4 cup olive oil
2 1/2 cups white onions, diced
2 1/2 cups green peppers, seeded and chopped
4 garlic cloves, crushed and chopped
3 teaspoons ground cumin
1 teaspoon oregano
1 bay leaf
2 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon black pepper
4 1/2 cups chicken stock or vegetable stock
3 cups long-grain white rice
Use a large, eight-quart covered stockpot. Heat the olive oil over low-medium heat, then add the onion and garlic pepper and keep stirring them until they are tender. Add garlic and fry another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf and vinegar. Cook for about five minutes, stirring gently.
Add the chicken stock and rinsed rice. Bring to a boil, reduce heat to low, cover and cook about 20 to 30 minutes, or until rice is fully cooked.
Finally, add salt and pepper until it tastes just right. Remove the bay leaf, serve hot.

Creole Garlic Sauce (Mojo Criollo)
INGREDIENTS:
6 to 8 cloves garlic
1 teaspoon salt
1 medium-size onion, very thinly sliced
1/2 cup sour (Seville) orange juice or 1/4 cup sweet orange juice and 1/8 cup each fresh lime and lemon juice

Using a mortar and pestle or a food processor, crush the garlic with the salt to form a thick paste.
2 In a mixing bowl, combine the garlic paste, onion, and juice, and let the mixture sit at room temperature for 30 minutes or longer.
3 Minutes before you are ready to serve the mojo, heat the oil over medium-high heat in a medium-size pan until it is very hot, add the garlic mixture (do this quickly because it will splatter0, stir, and serve immediately. To reheat, simmer over low heat until heated through, 6 to 8 minutes. The sauce keeps several weeks refrigerated.


Torticas De Moron (Cuban Cookies from the City of Moron)
2¼ hours 10 min prep
MAKES 4 DOZEN
Ingredients
1 cup sugar
1 cup vegetable shortening
4 cups flour
1 1/2 teaspoons lime peel, grated
1 teaspoon salt
1 teaspoon baking powder

In a large bowl, mix the sugar and shortening thoroughly, using a wooden spoon.
Gradually add the remaining ingredients, blending with your hands.
Form the dough into a roll about 2 inches in diameter.
Wrap the roll in plastic and chill for 1 hour.
Preheat the oven to 350°F.
With a sharp knife, cut the dough into 1/4 inch slices and place them on a lightly greased or parchment lined cookie sheet.
With your finger, make a small depression in the center of each cookie.
Bake until lightly browned, 20-25 minutes.
Stored in a tightly covered tin, the cookies will keep for one week.


Hope these help. i included the recipe for the whole meal and dessert too.

Answer 5

http://www.tasteofcuba.com/cubanrecipes.html

HERE ARE ALL KINDS OF VARIETIES...

Answer 6

cooks.com has many internatinal recipes, try them out

Answer 7

ya...cannibus