Raw Frita Recipes

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.

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.

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.

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.

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.

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.

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.

Steps:

• Wash the potatoes under cold water & pat dry -- cut away any bad spots You can peel them, but I prefer not to.
• Peel the onion.
• Thinly slice the potatoes & onion.
• Add enough ice water to cover & let soak for about 15 minutes.
• Over medium-high heat, melt the lard (or CRISCO) -- cast iron works best.
• Drain the potatoes/onions & immediately add to the hot grease -- BE CAREFUL -- THE GREASE WILL SPLATTER!
• Season as desired.
• Cover & cook over med.-high heat until soft, stirring often.
• If potatoes stick, add a little more lard/CRISCO.