CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
SUNNY'S CUBANO NACHOS
Provided by Sunny Anderson
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F.
- Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes.
- For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside.
- For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm.
- For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes.
- Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately.
CUBANO SANDWICHES RECIPE BY TASTY
Here's what you need: garlic, ground cumin, freshly ground black pepper, kosher salt, fresh oregano, fresh orange juice, fresh lime juice, olive oil, boneless pork shoulder, cuban bread, sweet ham, salami, swiss cheese, kosher pickles, yellow mustard, unsalted butter
Provided by Visit Florida
Categories Lunch
Time 5h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the roasted pork: In a blender, combine the garlic cloves, cumin, pepper, salt, oregano, orange juice, and lime juice. Blend on high speed until smooth.
- Pour the marinade into a large zip-top plastic bag and add the pork shoulder, rubbing to coat well. Seal the bag and marinate in the refrigerator for at least 2 hours, up to overnight.
- Preheat the oven to 325°F (160°C).
- Transfer the pork and its marinade to a roasting pan. Roast until a crust begins to form and the internal temperature reaches 190-195°F (85-90°C), about 3 hours. Remove from the oven and let the pork rest for at least 15 minutes before carving (if you have time, you can refrigerate the pork overnight so it's easier to slice).
- Cut 12 slices of pork for the sandwiches and reserve the rest for another use.
- Make the sandwiches: Heat a 10-inch (25 cm) cast iron skillet over medium heat.
- Set the bottom halves of the Cuban bread on a cutting board and layer each piece with 4 slices of ham, 3 slices of pork, 2 slices of salami, 2 slices of Swiss cheese, and 4 pickle slices.
- Slather 1 tablespoon of yellow mustard on the inside of each top half of bread, then place on top of each sandwich.
- Brush the tops of the sandwiches with melted butter, then place in the hot skillet, top side down. Place a small pan on top of sandwiches and weigh down with a heavy can. Cook until the bread begins to crisp, about 2 minutes. Uncover and flip the sandwiches, then press again and cook until the bottom is crisp and the cheese is completely melted, about 2 minutes more.
- Slice the sandwiches in half and serve.
- Enjoy!
Nutrition Facts : Calories 1254 calories, Carbohydrate 105 grams, Fat 63 grams, Fiber 5 grams, Protein 68 grams, Sugar 27 grams
BLUE CORN CUBAN TACO
Steps:
- Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove.
- Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices.
- Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.
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.
TASTY TACOS
A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.
Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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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CUBAN STREET TACOS | MEL'S KITCHEN CAFE
From melskitchencafe.com
4.4/5 (22)Total Time 9 hrs 20 minsCategory PorkCalories 455 per serving
- Heat oil in a Dutch oven or heavy-bottomed pot over medium heat, until the oil is shimmering and hot. Add the pork and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork, pour in the water and chicken stock, scraping the bottom of the pan with a flat-edged spatula or wooden spoon to get up all the delicious brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
- Remove the bay leaves, onion and orange rinds from the pot and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened slightly, about 10 -15 minutes.
- Shred the pork and place on a large patter. Spoon the sauce over the pork. Serve in tortillas garnished with onions, cilantro, cheese, sour cream, avocado and additional lime wedges, if desired.
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