FRITA CUBANO
Steps:
- For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
- For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
- Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
- Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
- Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
- Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.
VACA FRITA (PAN-FRIED BEEF)
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.
Provided by fandreu
Categories World Cuisine Recipes Latin American Caribbean
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cut 1 onion in half and thinly slice the remaining onion. Set aside.
- Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
- Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
- Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g
VACA FRITA
I was 'turned on' to Vaca Frita after a good friend of mine married a man of Cuban descent. I was glad she did (marry him) because I discovered many good recipes since then and this one is my favorite.
Provided by Hey Jude
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
- Bring to a boil over high heat.
- Skim off the scum that rises to the surface.
- Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
- Strain the meat, discard broth or save for another use.
- Let the meat cool.
- Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
- Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
- Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
- About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
- Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
- Transfer the meat to plates or a platter with a slotted spoon or tongs.
- Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
- Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.
Nutrition Facts : Calories 441.9, Fat 24, SaturatedFat 7.1, Cholesterol 100.3, Sodium 435.6, Carbohydrate 8.1, Fiber 1.4, Sugar 3.2, Protein 46.5
AREPAS DE QUESO FRITAS
This is a typical Venezuelan dish (I'm Venezuelan), and I like to make it a lot since now I live in Spain. Everyone who has tried it loves them, so I thought I'd share it with everyone at Recipezaar.
Provided by Daniel Aguilar
Categories Lunch/Snacks
Time 25m
Yield 8 arepas
Number Of Ingredients 6
Steps:
- Mix the water and the egg yolk.
- In a large bowl mix the flour and the egg/water mixture.
- Mix and kneed the dough for about 5 minutes until it is compact.
- Cover with a damp cloth and set aside for 5 minutes.
- Meanwhile heat a deep fryer to 170ºC, or fill a frying pan with lots of oil and heat.
- Take a small ball of the dough, the size of an egg and mold into a flat circle, about 1 cm thick.
- Fry until golden brown, turning regularly.
- Turn out onto crumpled absorbent paper and leave to cool slightly.
- Split them open (like a pita bread) and fill with cheese, ham, butter, honey or whatever you wish. (If there is too much "fluff" inside, you can remove it with a spoon, leaving only the outer shell).
- Serve immediately--they don't keep and don't re-heat.
Nutrition Facts : Calories 111.8, Fat 1.6, SaturatedFat 0.3, Cholesterol 20.8, Sodium 295.7, Carbohydrate 22.6, Fiber 2.1, Sugar 0.2, Protein 2.3
CARNE FRITA
This is one Filipino dish that comes from the Visayas region. This is served with hot rice. This dish gets better as it stays longer. This can also be used as sandwich filling. Very easy to prepare.
Provided by sugarprincess
Categories Steak
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Slice sirloin 1/8 inch thick.
- In a saucepan put in the meat, vinegar, soy sauce, garlic,laurel leaf and peppercorns. Boil the meat over low heat. Leave uncovered until the smell of vinegar dissipates, DO NOT STIR.
- Add water when needed.
- Cover and let simmer until meat is very tender.
- Season with salt.
- Slice the white onions into rings.
- In a frying pan, saute the onions till wilted. Remove from pan.
- Put in the meat, reserve the liquid it was boiled inches
- Brown the meat. Add the reserved liquid. Let it simmer till liquid has been reduced.
- Transfer meat to a platter, pour sauce over. Top with sauteed onions. Serve hot with Jasmine rice.
Nutrition Facts : Calories 416.1, Fat 30.5, SaturatedFat 9.4, Cholesterol 83.6, Sodium 1385.6, Carbohydrate 7.3, Fiber 1, Sugar 2.7, Protein 26.3
FRITA CHEESESTEAK
Make and share this Frita Cheesesteak recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- TO MAKE CHEESE SAUCE:.
- Place the cream over medium heat until steam rises and the cream is hot. Shred the cheddar and place in a blender, add the hot cream and allow to sit for 4-5 minutes. Blend over high speed until smooth.
- TO MAKE THE SANDWICH:.
- Cook the onions over high heat on a flat top or large pan, until caramelized.
- Add the beef, and cook for another minute or so.
- Cover the beef in 2 oz of the Frita sauce and allow the sauce to reduce on the beef and onions.
- Slather the cheese sauce on the Cuban bread, and the beef, onions and potato sticks. Garnish with crispy potatoes.
RAW FRITA
Make and share this Raw Frita recipe from Food.com.
Provided by Food.com
Categories Meat
Time 10m
Yield 1 serving(s)
Number Of Ingredients 16
Steps:
- TO MAKE THE SAUCE:.
- Combine all of the ingredients in a blender and blend over high speed until smooth. Refrigerate Until ready to use.
- TO MAKE THE POTATO:.
- Clean the potato with a brush and cold water. julienne the potato into small matchstick cuts.
- Place the cut potato in a sieve and rinse under cold water until all the starch has been removed. Fry in 300 degree oil until golden brown and crisp, about 6-7 minutes.
- TO ASSEMBLE:.
- Place the raw beef on a plate and top with the crisp potatoes, shallot and chive. finish the dish with the frita sauce, olive oil and dried egg yolk.
Nutrition Facts : Calories 4045.4, Fat 364.7, SaturatedFat 74.3, Cholesterol 112.3, Sodium 21133.8, Carbohydrate 169.2, Fiber 22.9, Sugar 13.4, Protein 30.7
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