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
CHEF JOHN'S CUBAN BREAD
I didn't think I liked Cuban sandwiches until I had one on real Cuban bread--what a difference! This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 12h15m
Yield 12
Number Of Ingredients 11
Steps:
- Combine 1/2 cup warm water, 1/2 teaspoon yeast, and 1/2 cup flour in a bowl or measuring cup. Whisk the starter until well blended. Cover with plastic wrap and refrigerate overnight.
- Place 1 package active dry yeast and 2 teaspoons sugar in a mixing bowl. Pour in 3/4 cup warm water. Let rest 15 minutes to ensure yeast is alive (bubbles will form on surface). Add lard and salt to bowl; add 1 cup of the flour. Mix until all ingredients are incorporated and dough forms a sticky ball. Add the starter (reserving 1/4 cup if you want to keep the starter going, if desired. Otherwise add it all.). Sprinkle most of the rest of the flour on the dough, reserving 1/2 cup to be used if needed when kneading.
- Turn dough out onto a lightly floured work surface and knead until dough comes together in a firm ball, adding additional flour only as needed. Dough should be soft and supple with just a bit of tackiness on the surface.
- Place dough in a bowl and coat surface with a little vegetable oil. Cover bowl with a damp kitchen towel and place in a warm spot to rise. Let rise until at least doubled in size, about 2 hours.
- Line two rimmed baking sheets with parchment paper and sprinkle with a little cornmeal.
- Transfer dough onto lightly floured surface. Lightly press the dough into a rectangle with your lightly floured hands. Divide dough in half and press and shape each half into a long 1/2-inch thick rectangle about 12 inches long. Roll up tightly starting at the long end to form a skinny loaf. Flatten a bit. Transfer each loaf to a prepared baking sheet and dust with a bit of flour. Cover with a light, dry towel and let rise until doubled in size, 1 1/2 to 2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Cut a 1/4-inch deep slit down the top of the loaves with a sharp knife or razor. Mist loaves lightly with water.
- Place pans in pre-heated oven, one pan on lower rack, one on higher rack. After 10 minutes, switch pan positions. Continue to bake until loaves are golden brown, 10 to 15 minutes longer. Transfer loaves to cooling rack and let cool to room temperature before slicing.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 29.4 g, Cholesterol 3 mg, Fat 3.6 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.3 g, Sodium 389.5 mg, Sugar 0.8 g
PAN FRITO (FRIED CUBAN BREAD) RECIPE - (4.5/5)
Provided by DomesticMuse
Number Of Ingredients 5
Steps:
- 1. Heat the olive oil in a non-stick sklllet over medium-low heat. 2. Add the garlic and saute slowly until the garlic is golden brown. 3. Remove the garlic with a slotted spoon, leaving the hot oil in the pan. 4. Add the butter and a pinch of salt. 5. When the butter is melted, add the bread or rolls, cut side down. Increase the heat to medium. 6. Flatten the bread or rolls with a spatula and grill until golden brown, 4-5 minutes. 7. Turn and grill the other side, 3-4 minutes, flattening with a spatula. Serve hot.
PAN FRIED BREAD
This is a rustic bread that comes out sort of like a Norwegian pita. From Andreas Viestad, "New Scandinavian Cooking."
Provided by threeovens
Categories Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together yeast, lukewarm water, half the flour, sugar, and salt; let stand 10 minutes so that the yeast can start to ferment.
- Stir in the buttermilk and the remainder of the flour.
- Place a moist cloth over the dough and let rise for 20 minutes; the dough will still be a bit sticky.
- Heat a nonstick pan over medium heat.
- Drop a spoonful of dough in the pan, that has been lightly greased; spread the dough out and fry for 3 minutes on each side.
- Repeat with remaining dough.
Nutrition Facts : Calories 210, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.2, Sodium 619, Carbohydrate 41.2, Fiber 3.2, Sugar 2.6, Protein 8.7
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