Cuban Food Recipes

Grate the malanga or yam and blend with the rest of the ingredients.

Take the batter by tablespoonfuls and deep fry in hot oil.

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.

Soak the navy beans for 2 hours; change the water and boil until tender; drain and keep the water they were cooked in.

In a pot, place alternate layers of navy beans and bacon.

Combine the rest of the ingredients with a cup of the water the beans were cooked in. Keep boiling.

Pour it all over the navy beans, the bacon and the onion and add more water until the pot fills. Cover and cook in the oven at 250ºF for approx. 7 or 8 hours.

Add more water if too dry. For the last hour, take the cover off the pot to let the surface brown.

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

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.

In a large saucepan, cover yuca with water plus 2 inches, add salt. Bring to a boil, lower heat to a simmer, cover, let simmer until yuca is fork tender but still intact. Drain yuca.

Add the mojo.

Slice the meat into 6 steaks, pound them and make small cuts along the edge to avoid shrinking at the time of frying.

Marinate with the crushed garlic, the salt, the pepper, the onion and the Seville orange (or any other acid listed above), cover and refrigerate for an hour or overnight.

Before cooking, roll the steaks in egg and breadcrumbs or ground crackers until coated; fry in hot oil until golden brown.

Peel the sweet potato and cut it into slices approximately half an inch thick. Fry them at about 365ºF until they begin to turn golden, approx. 5 minutes. Drain on paper towels. Just before serving, fry again at 390ºF until golden brown. Sprinkle with sugar.

Peel the vegetable and cut it into very thin slices. Fry in hot oil until golden brown. Sprinkle with salt at the time of serving. If you wish to store them to serve at another time, put them in a jar or can, but without salt.

Peel the vegetable and cut it into very thin slices. Fry in hot oil until golden brown. Sprinkle with salt at the time of serving. If you wish to store them to serve at another time, put them in a jar or can, but without salt.