24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)
Looking for authentic Cuban recipes to spice up your dinner ideas? From ropa vieja to mojo pork, these dishes are easy to make and simply irresistible!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Cuban dish in 30 minutes or less!
Nutrition Facts :
CUBAN SANDWICH (CUBANO)
Here's how to make the BEST Traditional Cuban Sandwich, a.k.a. the Cubano, at home! Layers of mojo-marinated pork roast, ham, cheese, and pickles make this sandwich outstanding. Serve toasted grilled bread sandwich hot or cold!
Provided by Marta Rivera
Categories Dinner Lunch Sandwich Quick and Easy
Time 25m
Yield 12
Number Of Ingredients 11
Steps:
- Heat your skillet or griddle: I like to use two cast iron skillets nested on top of one another, pressing the sandwich in between. To use this method, place both skillets (one on top of the other) over medium heat and let them heat through. If using a panini press set it to medium heat. The skillet or griddle shouldn't be screaming hot, but it should radiate enough heat to toast the bread slowly. If you aren't using the double pan method or a panini press, just use anything you have to weigh the sandwich down - a foil wrapped brick, your spatula, whatever you have will do.
- Serve: Remove your sandwich from the skillet or griddle. Slice your sandwich according to the number of guests you need to serve and serve the sandwich with a handful of chips and a pickle or two. LEFTOVERS! Leftovers should be wrapped in foil and stored in the refrigerator. They may be reheated by cooking the same as above.
Nutrition Facts : Calories 357 kcal, Carbohydrate 21 g, Cholesterol 79 mg, Fiber 1 g, Protein 26 g, SaturatedFat 8 g, Sodium 829 mg, Sugar 2 g, Fat 19 g, ServingSize 4 hearty portions or 8-12 smaller portions depending on cuts, UnsaturatedFat 0 g
CUBANO
This pressed pork, cheese and pickle sandwich is a Miami staple, but the Cubano as we know it was created by Cuban immigrants in Tampa. In the late 1800s, they made versions of traditional mixed-meat sandwiches from Cuba using what was available: roasted pork and ham, common thanks to Spanish and Italian influences in the area. This Miami version is now as popular as the Tampa original, which also includes salami.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 Cubano sandwiches
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚ F. Spread mustard on the cut sides of the bread. Sandwich with the roast pork, ham, Swiss cheese and pickles.
- Brush the outside of the sandwich with melted butter and wrap in foil. Place between 2 baking sheets and press down with an ovenproof skillet. Transfer the sandwich (with the baking sheet and skillet on top) to the oven and bake until warmed through and the cheese is melted, about 20 minutes. Let cool slightly, then unwrap and cut into 4 pieces.
5 NINTH'S CUBANO
The chef Zak Pelaccio went deep on the ubiquitous Cubano, and came up with this voluptuous, assertive sandwich of velvet-tender pork, salty cheese and crunchy, fiery bites of pickled jalapeño. It takes some time to make and assemble all the ingredients, but a fair amount of it can be done ahead of time and the result, served for a weekend dinner or afternoon feast, is deeply complex and endlessly delicious.
Provided by Melissa Clark
Categories lunch, project, main course
Time 30m
Yield 4 sandwiches
Number Of Ingredients 16
Steps:
- At least 2 days before serving time, prepare jalapeños, if desired: place peppers in a heatproof bowl. In a saucepan, warm vinegar, onion and salt over medium-low heat for 5 minutes, stirring to dissolve salt. Pour liquid over jalapeños and let cool to room temperature. Cover and refrigerate for at least 2 days and up to 2 weeks.
- To make aioli in a food processor combine egg yolks, garlic and mustard. With motor running, add oils in a slow, steady stream. Blend in the lemon juice and salt. Refrigerate until ready to use.
- When you are ready to make sandwiches, seed 2 jalapeños and cut lengthwise into thin strips (alternatively, you can use purchased pickled jalapeños). Warm roasted pork in a microwave or small skillet. Spread the inside of the baguettes with aioli. Divide remaining ingredients (except oil) among 4 sandwiches, layering cheese, jalapeños, prosciutto and pork. Top with remaining baguette half.
- Heat a large skillet over high heat. Place a second skillet, preferably a cast-iron one, over high heat at the same time (it should be slightly smaller than the first skillet). When pans are very hot, add oil to the larger skillet. Place each sandwich in oil (cut sandwiches in half if they do not fit), and press second skillet on top, weighing it down with a heavy item to flatten. Cook until bread is golden and cheese is melted, 1 to 2 minutes a side.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 4 grams, Sodium 540 milligrams, Sugar 2 grams, TransFat 0 grams
CUBANO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
- Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted.
- Ingredients and Directions
- Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve.
CUBAN BUñUELOS WITH ANISE SYRUP
For many Cubans, the Christmas season means that frying buñuelos for dessert is almost as important as serving roast pork for dinner. Buñuelos have roots in Spain, particularly a Spain once under Muslim rule, but the Cuban version, spiced with anise and shaped into figure eights, highlights the island's abundance of root vegetables like yuca, boniato, malanga, ñame and calabaza. They can be found in many Latino grocery stores, and they give the buñuelos a pillowy, doughnutlike texture inside and crisp up when deep-fried. This recipe is adapted from "The Cuban Table: A Celebration of Food, Flavors and History" by Ana Sofía Peláez.
Provided by Christina Morales
Categories dessert
Time 2h30m
Yield 14 buñuelos
Number Of Ingredients 15
Steps:
- Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
- Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
- While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
- Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
- In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.
CUBANO
Provided by Jose Garces
Categories Sandwich Cheese Mustard Lunch Ham Peanut Free Tree Nut Free Soy Free
Yield Makes 4 sandwiches
Number Of Ingredients 16
Steps:
- To cure the pork, combine 2 tablespoons of the salt with the sugar and ground mustard. Rub the mixture all over the meat, cover, and set it in the refrigerator to cure for 6 hours.
- Place a rack in the middle position and preheat the oven to 325°F.
- To roast the pork, rinse it under cold running water to remove the seasoning. Pat dry with paper towels. Combine the Dijon mustard, mace, black pepper, paprika, and the remaining 1 tablespoon salt. Rub the mixture all over the meat. Set the pork in a roasting pan, cover tightly with aluminum foil, and cook until the internal temperature reaches 175°F, about 45 minutes. Allow the meat to cool completely before slicing.
- To make the sandwiches, heat a sandwich press or griddle to medium-high. Split the bread lengthwise and pull it open. Spread the mustard on 1 side of each roll and layer on the roast pork, ham, cheese, and pickles. Spread the butter all over the outside of the sandwiches and griddle until the cheese is melted and the meats are warmed through, 3 to 4 minutes. (Alternatively, wrap the sandwich in foil and toast in a 350°F oven for 5 to 7 minutes.) Slice each in half on the diagonal and serve.
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