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!