cuba

Here's what you need: black pepper, ground cumin, dried oregano, garlic, lime juice, bone-in pork butt, salt, cuban bread, mustard, swiss cheese, garlic oil, ham, pulled pork, cucumber pickle, pulled pork

Award-Winning Cuban Sandwich By El Cochinito Recipe by Tasty

black pepper

cumin

oregano

garlic, grated

lime juice

pork butt

salt,

bread,

mustard

swiss cheese

garlic oil

pulled pork

cucumber pickle

oz pulled pork

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Make the pulled pork: In a medium bowl, mix together the pepper, cumin, oregano, garlic, and lime juice. Set aside.

Make a few incisions, 1-2 inches (2-5 cm) deep, on both sides of the pork butt, cutting against the grain. Sprinkle generously with salt all over, make sure to season inside the incisions.

Transfer the pork butt to a roasting dish, and pour the marinade all over. Make sure the pork is well coated, including inside the incisions. Cover and marinate for 8-10 hours, or overnight.

Roast the pork, covered, for 8-10 hours, or until the pork is tender and easily falls apart when prodded with a fork or tongs.

Let cool enough to handle, then remove any bones, and shred the pork with tongs. Keep in the fridge up to 5 days.

Make the Cuban sandwich: Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.

Set the bread open face on the prepared baking sheet and spread the mustard over one side. Top with the Swiss cheese. Brush the garlic oil on the other side of the bread. Top with the ham. Arrange the pulled pork over the cheese.

Toast in the oven for 2 minutes, or until the cheese melts. Add the pickles and press the sandwich.

https://vid.tasty.co/output/112095/landscape_480/1539377950

Igual que moros y cristianos, el congrí es uno de los platillos tradicionales del pueblo cubano. La diferencia es que se prepara con frijoles secos rojos y se condimenta con la salsa criolla.


Congrí cubano de frijoles colorados

gr de arroz blanco de grano largo

300 gr de frijoles colorados secos

500 ml de agua de cocción de los frijoles

cebollas picadas

dientes de ajo, picados

½ pimiento rojo, cortado en cubitos

½ pimiento verde, cortado en cubitos

cucharadita de comino molido

cucharadita de pimentón

½ cucharadita de tomillo

½ cucharadita de orégano

hojas de laurel

cucharadas de aceite de oliva virgen extra

cucharadita de sal

½ cucharadita de pimienta negra

500 gr de tomates triturados

Durante 24 horas dejas remojar los frijoles, que han sido previamente lavados, en una gran cantidad de agua fría.

Al día siguiente, enjuagas bien los frijoles..

En una olla grande agregas los frijoles y 3 veces su volumen en agua.

Cocínalos tapados, a fuego medio-bajo, durante 1 hora y media. Los frijoles deben quedar tiernos, pero no triturados. Separa el caldo y guárdalo. 

En una sartén profunda, calientas el aceite vegetal y fríe la cebolla, el ajo y los pimientos durante 1 minuto. Añade el comino, el orégano, la pimienta negra y las hojas de laurel. Mezcla. Agrega el tomillo y el pimentón y mezcla bien.

Añade el arroz, los tomates y el agua de cocción a los frijoles. Cocina todo tapado durante 20 minutos a fuego lento, revolviendo para evitar que se adhiera al fondo de la olla.

Cuando el arroz haya absorbido todo el líquido, retíralo del fuego y déjalo reposar 5 minutos

Cuban Breakfast Sausage

Johnsonville Mild Italian sausage links

Olive oil

Onion

Bell pepper

Peeled garlic

Vino seco (white wine)

Goya tomato sauce

Water

Cumin

Garlic powder

Salt

For a family of four I use two packages of Johnsonville Mild Italian sausage links. First, cut each link into 1/2 inch pieces. Heat a sauté pan on medium high heat and add 2 tablespoons of olive oil. 

Next, add the cut up pieces of Italian sausage and brown all over. Drain off any excess fat and then add the diced onions and bell peppers.  When onions and peppers look translucent add the garlic and cook for another  2-4 minutes until garlic is fragrant. 

Deglaze the pan with the 1/3 cup of vino seco. Scrape up any bits while stirring and add 2 cans of Goya tomato sauce. Fill one can with water and add to sausage. 

Add salt, garlic powder and cumin to sauce and simmer covered on low for at least 30 minutes. The longer this dish simmers on low the better the flavors combine and taste unbelievably delicious! 

While the sausage is cooking I make some breakfast potatoes, scrambled eggs and toast to complete the meal. 

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The most viewed cuba recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine