Cuban Food Recipes - Breakfast

Green corn fritters (frituras de maíz tierno)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Blend the corn with the sugar, the salt and the beaten egg; add the aniseed slightly crushed.

Spoon this batter into hot oil and fry until golden brown.

Sandwich spread (pasta para bocaditos)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Combine all the ingredients and spread this mixture over soda crackers, toasts or buns.

Meat croquettes

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Lightly sauté the finely chopped onion in the butter, add the milk mixed with the flour, the salt and the pepper.

Cook this sauce until it reaches a double cream thickness and it’s possible to see the bottom of the pot when stirred with a spoon; remove it from the heat and add the dry wine or lemon and the meat stirring vigorously.

Let cool this thick paste and refrigerate for at least 2 hours.

Then take the paste by spoonfuls and shape it into croquettes, coat twice in beaten egg and breadcrumbs or ground crackers.

Leave the croquettes at room temperature for a while before deep frying until golden brown.

This recipe makes approx. 20 middle sized croquettes or 40 small ones for serving at parties or as appetizers.

Rice Pudding (Arroz con leche)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Cook the rice in the water with the lemon peel and the cinnamon stick until the rice is tender. Add the milk, the salt and the sugar. Reduce heat and simmer until it thickens, for approximately one hour. Stir from time to time so as not to let it stick to the bottom of the pot. Put it into serving dishes and garnish with ground cinnamon.

Cuban sandwich

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Add the ingredients in the baguette

Cassava bread (casabe)

Thu, 01 Jan 1970 01:00:00 +0100

Cooking instructions:

Peel, wash and grate the cassava. Let it drain in a strainer. Press very heavily to take all the juice out. To press it, a press may be used until all the juice, which is poisonous and used to make cassava starch, comes out.

Over a griddle pour an amount of cassava paste enough to cover it. Stretch the paste with a wooden spatula to make a layer about 3 mm. thick, filling in where necessary. Cook until the cassava flour paste agglutinates or hardens, folding and squeezing the edge with the spatula (about 1 cm. ) to make it stronger and easier to handle.

Cook until it begins to look golden and it’s possible to turn it easily and it’s completely hardened and easy to handle. In the popular way of making cassava bread, the cakes are then placed next to the fire, supported by wooden sticks, to let them get completely dry.

Finally take the breads out into the sun to dry up and prevent them from becoming moldy.