cuban recipes

Pastelitode de Queso: Cuban Puff Pastry With Cream Cheese

high-gluten flour (bread

water

pork lard

salt

margarine,

sugar

cream cheese

Cafe con leche,

Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix), finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.

Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.

Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche.

Cuban Sandwich with Slow-Cooker Pulled Pork

pork shoulder

cumin

garlic,

salt and black pepper

orange juice

lime juice

Four 6-inch-long soft sub loaves, split

mayonnaise

mustard

Swiss cheese

dill pickle chips

unsalted butter

Rub the pork all over with the cumin, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place in a slow cooker and drizzle with the orange and lime juices. Cook on high heat until the meat is tender and falling apart, 6 hours. Transfer to a cutting board and coarsely shred.

Spread one side of each loaf with mayonnaise and the other with mustard. Build the sandwiches with the pulled pork, ham, Swiss and pickles (you will have some pulled pork left over).

Melt 1 tablespoon of the butter in a large skillet over medium heat. Place 2 of the sandwiches in the skillet and cover with another skillet, weighing it down with a heavy can or pot. Cook until golden brown, about 4 minutes. Turn the sandwiches over, replace the top skillet and continue to cook until the other side is golden brown and the cheese is melted, about 3 minutes more. Repeat with the remaining sandwiches, adding the remaining butter to the skillet.

It is a must try, very easy and tasty, 2 thumbs up!

Delicious!  My husband said it's the best Cuban he's ever hard.  I have to agree!

This was a delicious sandwich. Saw the show Saturday, cooked the roast Sunday, made sandwiches Monday. My wife loved it! Me too!!! <br />

This is the tastiest pork by far! I’ll be using this recipe whenever I want to make a pulled pork dish of any kind. I browned the meat first which gave it a great texture and even more flavor. 

Definitely a keeper recipe!  Soooo easy to make - with all the ingredients on hand, it took less than 5 minutes to prepare.  I used a panini maker to press my sandwiches, which made life easy for me to make 6 sandwiches and plenty of leftovers for more the next day.  Yummy!  Thanks Valerie!!!

This is the first Cuban sandwich I have ever had, so I don’t really have anything to compare it to, but it was really delicious! The only thing I would do differently next time is saturate the pulled pork in the juices it was cooked in before putting it on the sandwich. I felt that it was a little dry and made the sandwich taste bland. I would probably also add more ham and use less of the pulled pork.

https://www.foodnetwork.com/videos/valeries-cuban-sandwiches-5275245

Valerie grills up Cuban sandwiches with ham and slow-cooker pulled pork.

Valerie's Cuban Sandwiches

The Ultimate Cuban Sandwich

oregano

olive oil

red chili flakes

onion,

lime, juiced

chicken broth

bay leaves

Cuban bread roll

Dijon mustard

bread and butter pickles

deli ham

Olive oil

Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.

Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.

Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.

To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).

To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.

My husband really enjoys Cuban sandwiches so I thought I'd try this recipe. Delicious!! Was a big hit for my family!<br />I used yellow mustard &amp; regular pickles. I also cooked the pork in my slow-cooked. Turned out delicious!

I am a S. Florida native and to put bread and butter pickles on a Cuban is sacrilegious. A no no.

Although there were a lot of nice aromas coming out of the pressure cooker, the pork had no taste. I followed the recipe to the “t”. I’d not recommend.

Made this for Father's Day for my husband, dad, and father-in-law.  They loved them.  Faf said this is much better than one he has had in a local restaurant, and said I can make this any time I want.   It's a keeper.

This is such a delicious and flavorful recipe! I made it but used a cheaper cut of pork and slow cooked after braising in instant pot. It's so good!<br />Would have not expected anything less from Tyler Florence!

Made this and it was delicious.  Unfortunately I used bread and butter pickles as called for and that was definitely the wrong flavor profile.  The pickles kind of overtook the whole sandwich.  Also if you toast the bun for 5-7 minutes it will be burnt.  I used medium heat and did 2 minutes per side.  I will definitely make this again and use salt brine pickles and more swiss cheese.

https://www.foodnetwork.com/videos/the-ultimate-cuban-sandwich-5498659

Tyler uses a pressure cooker to quickly braise the pork for this sandwich.

Cuban-Style Bread

shortening (lard

(4 packets) dry yeast

flour,

Oil,

Palmetto leaves,

In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.

Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.

Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.

Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.

Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.

Let the dough rise, leaf side down, for 30 minutes.

Bake loaves until they are golden brown, about 30 minutes.

There were a couple vague things about this recipe that caused trouble for me. It would have been nice of them to ballpark how long the rise would take. Most breads take about 3 but this took longer. I had to go ahead and roll it into loaves before it was done so I could eat before dawn. There was also no indication of how long the loaves needed to be so I had to guess. I'm pretty sure I rolled them too skinny. All things considered, it did taste pretty good in the end, but I've never had real Cuban bread so I can't speak to its authenticity. 

Was not authentic cuban bread. I made it and was not as good and light as Cuba Bakery cuban bread in Newark, NJ.

It is NOT Cuban bread.  It is a decent loaf bread but definitely lacks the interior texture and proper crunchy crust of true to form Cuban bread.

I halved the recipe (2 3/4 cups flour) and made 3 smallish loaves.  I used Crisco for the<div>shortening. </div><div>The taste and texture were great.</div>

I made the recipe using a Online conversion 1 1/2 pounds is 5.44 cups, since I do not have a scale, and it turned out beautiful. I froze half the recipe for another baking day and make 4 sandwich rolls with the other half for Cuban sandwiches.

I love cuban bread but not able to make myself

I've been looking for a good Cuban Bread recipe for years - this is it!!  Taste just like I remember from living in the keys - thanks so much for posting - Yes, it makes alot - I got 4 big loaves out of it - but I can freeze some!!  Made cuban pork shoulder also - gonna have awesome cuban sandwiches for lunch tomorrow:)

This was perfect for Cuban sandwiches, just enough sweetness to it.  Be warned!  It makes huge loaves!  I halved the recipe (only 2 of us) and formed this into 2 loaves... they were HUGE for sandwiches!  Next time I will form 3 loaves from a 1/2 recipe.

Cuban Pork Chops with Mojo

lime juice, divided

white vinegar

pork chops

black pepper

garlic powder

onion powder

canola oil

red onion

garlic, chopped

white wine

watercress,

Roma tomato, chopped,

avocado, sliced,

Cuban Pork Chops with Mojo, as seen on Food Network Kitchen.

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

This meat is delicious! I let marinate for 1 hour and 15 minutes. I was blown away at how flavorful it was! I also loved the citrus flavored sauce that you make at the bottom of the pan. I served this over homemade Mexican rice topped with cilantro, diced tomatoes &amp; avocado slices. I’m saving this recipe. 

The sauce was good, and the tomatoes as garnish helped to soak up the saltiness of the spice mix. Not bad, but too salty for my taste. I'm not likely to make it again, especially since I live in South Florida and can buy a good bottle of Mojo marinade pretty cheap. Guy's recipes don't often wow me - haven't heard rave reviews of his new hot dog apple pie recipe. But I do like the food joints he likes.

https://www.foodnetwork.com/videos/cuban-pork-chops-with-mojo-0170770

Guy gives thick-cut pork chops a dose of mojo -- a spicy citrus sauce.

Guy's Cuban Pork Chops

Kicked-Up Cuban Salad

avocados, chopped

head romaine lettuce, chopped

red onion,

jalapeno,

pineapple, chopped

lemon juice

honey

cayenne

For the salad: Add the avocado, lettuce, red onion, jalapeno and pineapple to a large bowl.

For the dressing: Whisk together the olive oil, lemon juice, honey, cumin, cayenne and salt in a small bowl. Pour some of the dressing over the salad and toss, adding more if desired. Reserve any extra dressing for later use.

Really good salad &amp; dressing.  Would definitely make again.

This has such a flavor to it. So good!!!!

I made this last night and it was great.  The pineapple went well with the salad and dressing.  I used limes instead of lemons because that is what I had.  I think both would work great.  Will make this one again.

https://www.foodnetwork.com/videos/kicked-up-cuban-salad-0257676

Nancy prepares a Cuban-inspired salad with avocado, jalapeno and pineapple.

Juicy cuts of steak laced with garlic and cumin get cooked slowly with peppers, tomatoes and onions in this rich, comforting dish reminiscent of Cuban ropa vieja.

Slow-Cooker Shredded Steak

tomatoes

ketchup

apple cider vinegar

jalapeno pepper, thinly sliced (with seeds)

Kosher salt

skirt steak or flank steak

bell peppers (1 red, 1 green), sliced 1/2 inch thick

white rice,

Food Stylist: Jamie Kimm
Prop Stylist: Marina Malchin 

Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

I followed the suggestions of others and omitted the ketchup. I used 3 tablespoons of tomato paste instead. I added a splash of white wine instead of the apple cider vinegar. I also upped the cumin to 2 tsp and set the Instant Pot to 20 minutes to give the meat a good head start and then finished it in the slow cook setting. 

I put some extra seasonings and skipped the ketchup part just used a bigger can of crushed tomatoes and some beef broth it was okay 

I asked my friend that is Cuban descent for some tips before I made this. As mentioned in reviews earlier, do not add jalapeno as that is not Cuban tradition. Unless you just want to do your own thing with it.  I used tomato sauce instead of ketchup, 3 cloves of garlic, 1 Tablespoon cumin, 2 Tablespoons Oregano, 2 Bay Leaves, added 1/2 cup water. This avoided the blandness others described.  I added more olives, capers, &amp; garnish Cilantro which all made it pop. I cooked it 9 hours which really made it tender. I can't wait until it sits overnight for leftovers tomorrow!<br />

Very bland, no spice, it was a waste of beautiful flank steak.

Meat did not come out well. Need to adjust cooking time

Turned out awful.  Tasteless, tough, and boring.  Everyone was disappointed in their dinner and being a newbie cooker, it really made me feel like I let my family down 

Slow Cooked Cuban Sandwich

red pepper

garlic, minced

lime (2 tablespoons)

orange (2 tablespoons)

sub roll

Yellow mustard

Swiss, thick-sliced

honey ham,

red onions, thinly sliced

Mix the oil, salt, cumin, oregano, black pepper, red pepper, garlic, lime juice and orange juice in a small bowl. Make slits in the pork with a paring knife and rub liberally all over with the oil mixture. Place the pork in a slow cooker and top with the remaining juices from the bowl. Cover and cook on low until tender, flipping once halfway through, about 6 hours.

Remove from the slow cooker and let cool slightly. Shred the pork into thick chunks with 2 forks. Set the pork aside and keep warm in the cooking liquid.

Slice the roll open and smear both sides with mustard. Layer on the Swiss, ham, pulled pork and pickles. Place the onions over half the sub and cut into portions. Or, start on opposing ends and race to the middle.

This recipe is so flavorful, you will not be disappointed!  I serve it over yellow rice &amp; black beans.

I just had to heat up the bread in foil before assembling layers. Excellent recipe!

I have a similar slow cooker recipe to this.  Except you marinate the meat over night and you use pineapple or grapefruit juice instead of orange.  I should just post it.  lol!

This was phenomenal. My boyfriend said it was the best pork he's had in a long time and requested it again. Definitely a keeper.

A Cuban sandwich must be pressed in a skillet or on a grill. The crunch of the bread is much of the flavor!!!!

Great sandwich, but the Pin button doesn’t work. Does anyone else have trouble Pinning from food network?

https://www.foodnetwork.com/videos/party-style-cuban-sandwich-0200618

Jeff prepares tangy slow-cooked pork for his Party-Style Cuban Sandwich.

Party-Style Cuban Sandwich

This Instant Pot take on the classic Cuban lechon asado means you get all the flavors of tender shredded pork shoulder in a fraction of the time. The mojo marinade, loaded with garlic and onion, is typically made with sour oranges, but a combination of oranges and limes delivers that same tang. I promise you: The mojo is so good you could drink it! If you love it as much as I do, you can even make extra to serve on the side.

Instant Pot Cuban Mojo Pork

3/4 cup fresh orange juice (from 4 to 5 oranges)

lime juice (from 3 limes)

yellow onion, cut in large chunks

garlic

1 1/2 teaspoons dried oregano

teaspoon ground cumin

Kosher salt and freshly ground black pepper

pork

For the mojo: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 3 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and the mojo is emulsified. Set aside.

For the pork: Pierce some small slashes in the pork with a sharp paring knife to allow the mojo marinade to penetrate. Place the pork in a large bowl. Add the mojo, cover and let marinate in the refrigerator for 2 to 8 hours.  

When ready to cook, remove the pork from the bowl and dab off the excess marinade. Reserve the marinade in the bowl for cooking.  

Set a 6- to 8-quart Instant Pot® to saute and add the canola oil (see Cook's Note). Cook each piece of pork until golden brown, about 5 minutes per side. Depending on the size of your pork and Instant Pot, you may need to do this in batches. Combine all the pork with the reserved marinade in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour. (It will take 8 to 10 minutes to come up to pressure.)  

After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful to release any remaining steam, unlock and remove the lid. 

Remove the pork to a medium bowl. Strain the liquid from the Instant Pot through a fine-mesh sieve, then remove and discard the grease and solids. Return the liquid to the pot, set to saute and simmer until the sauce is reduced by half, about 15 minutes.  

Meanwhile, shred the pork with 2 forks. Once the sauce is reduced, toss with the shredded pork and serve. 

So delicious! Instead of searing in the beginning, after I pulled the pork part at the end I broiled it on a sheet pan for a few minutes, flipped it and broiled it for a couple more minutes. Then I stirred it into the strained and reduced sauce as directed.  Best instant pot carnitas of several recipes I've tried. 

This recipe is absolutely fantastic. Followed it exactly and it came out perfectly. Made an authentic Cubano with it! 

I think this is the best recipe I have ever followed from the Food Network. It was easy, the ingredients were accessible and it was a one pot meal- minus the blender and bowl for the marinade. I loved how flavorful and tender the pork was! I served it with pinto beans, quinoa, and fajita vegetables- and built it like a carnita bowl, it was such a hit with my family! We added a dash of hot sauce for some spice and it was truly perfect! I’m making it for the second time in 4 days that is how much my family enjoyed it! Just an absolute winner!! 

Wonderful recipe.  Easy to follow instructions, especially for this first timer.  <br />The taste was fantastic!  Can't wait to eat the leftovers!

So flavorful!! The cooking time was perfect! It was tender and yummy! Served it over basmati rice with seasoned black beans and paired with a side salad. 

Excellent flavor and so very moist. Added the black beans in for the last 7 or so minutes of the reduction time and served it all over white rice. BIG HIT!!

It was good by itself. We put the reduced sauce on a bun and piled the pork on. I made it as directed. Next time I’m going to put a few dashes of hot sauce to give it a bit of a zip.

One of the hardest things about making fried sweet plantains (maduros) is having the patience to ripen your plantains until they are mostly blackened. Treat them like bananas and throw them into a paper bag to ripen faster. As their skins turn from green to yellow to mostly black, plantains get less starchy and much sweeter, which is essential when preparing this classic side enjoyed throughout the Caribbean, Latin America and Africa.

Fried Sweet Plantains

Vegetable or canola oil, for frying

How to Make Maduros | Fried Plantains

Plantains, Vegetable Oil, Canola Oil, Salt.

Trim both ends of the plantains, then use a paring knife to make 3 lengthwise cuts through the skins (try to avoid cutting into the flesh). Space the cuts evenly apart across each plantain. Gently peel away the skins, using the cuts as guides. Slice the flesh on a slight bias into 3/4-inch pieces, for about 24 pieces total.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, dip the edge of 1 plantain piece into the oil. It should immediately start to bubble vigorously. If not, allow the oil to heat up for another minute. If the oil is ready, carefully add half of the plantains in an even layer. Cook until browned in spots on the first side, about 2 minutes, then use a slotted metal spatula to flip. Cook on the second side until browned in spots, about 2 minutes. 

Flip the plantains again, immediately lower the heat to medium and continue to cook the plantains until they are very tender and deeply browned, 4 to 8 minutes, flipping every 2 minutes to ensure even cooking. The cooking time will depend on the ripeness of your plantains and some pieces may cook faster than others, but you can just remove them as they finish cooking. 

Transfer to a wire rack set over a baking sheet. Season generously with salt on both sides. Repeat the cooking process with the remaining plantains, adding more oil if needed to maintain 1/4 inch. 

This Cuban Style Lamb recipe is a bone-in leg of lamb marinated in a simple, yet delicious citrusy-garlicy mojo.  Moist and tender, this recipe is sure to please all of the lamb lovers out there

Top 17 cuban recipes recipes from across the web

The most viewed cuban recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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The Ultimate Cuban Sandwich

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Cuban Pork Chops with Mojo

Kicked-Up Cuban Salad

Slow-Cooker Shredded Steak

Slow Cooked Cuban Sandwich

Instant Pot Cuban Mojo Pork

Fried Sweet Plantains

Cuban Style Lamb

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Top 17 cuban recipes recipes from across the web

The most viewed cuban recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pastelitode de Queso: Cuban Puff Pa...

Cuban Sandwich with Slow-Cooker Pul...

The Ultimate Cuban Sandwich

Cuban-Style Bread

Cuban Pork Chops with Mojo

Kicked-Up Cuban Salad

Slow-Cooker Shredded Steak

Slow Cooked Cuban Sandwich

Instant Pot Cuban Mojo Pork

Fried Sweet Plantains

Cuban Style Lamb

Ropa Vieja

Cuban Slider Bake

Classic Cuban Sandwich

Cuban Shrimp Creole (Enchilado de c...

Quick Sautéed Cuban Beef

Cuban Beef Picadillo

The most viewed cuban recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine