Cuban Recipes Needed

Cuban Recipes Needed

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Jun 5 2017, 10:28 AM #1

Can anyone share with me their favorite Mojo marinade, Mojo chicken and Black Bean Cuban style recipes?
Quote
Like
Share

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Jun 13 2017, 12:20 PM #2

Pastelito Fillings & Baking Instructions

Use Puff Pastry Dough


Egg Wash

3 eggs, beaten with 2 ounces of water

Simple Syrup

1/2 cup white sugar
1/2 cup water
Mix water and sugar in a saucepan.

Bring to a boil, lower temperature to low and simmer uncovered for about 5 minutes. Remove from heat and let cool.

INGREDIENTS:
INGREDIENTS:


Guava Filling

INGREDIENTS:
Add the guava shells and the juice from one can only to a blender. Puree the shells until you get a smooth sauce with no lumps. Blend in lemon juice. Cook uncovered over low heat for about 15 minutes, stirring occasionally. Let cool.

Cream Cheese Filling

INGREDIENTS:
2 (8-ounce) packages cream cheese
1 teaspoon lemon juice
1/4 cup sugar
2 tablespoons milk
Take two packages of cream cheese at room temperature. With an electric mixer, mix in two tablespoons milk and lemon juice and blend until smooth. Gradually add sugar and continue mixing until fluffy.
Coconut Filling

INGREDIENTS:
2 cans grated coconut in heavy syrup
Meat Filling

INGREDIENTS:
1 pound ground beef
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon ground oregano
2 teaspoons cinnamon
1 teaspoon allspice (optional)
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons cornstarch mixed with 1/3 cup water
Brown the ground beef in a saucepan -- drain excess fat.
Add the broth and all spices to the meat in the saucepan and mix thoroughly. Cook on low heat for about 20 minutes, stirring occasionally. Thicken the mixture by adding some of the cornstarch mixture, a little at a time until you get the right consistency. and cooking for an additional two to three minutes.

This one was given to us by a reader who's grandmother made these by hand in Oriente. You might not think that allspice is very Cuban, but this is from a hundred-year-old recipe!

For all Baking: Preheat the oven to 350 degrees F.
Pastelitos de Guayaba (Cuban Guava Pastry)


Cut the pastry dough lengthwise in half and then cut the halves in half again so that you have four long strips of dough. Place two lengths of dough on a baking sheet lined with baking parchment. Use a spatula or spoon to spread a stripe of guava filling down the center of each dough strip.

Moisten the edges of the dough strips with a little water. Cover each filling covered strip with the remaining two dough strips. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands.

Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastry strips from the oven and brush with syrup (recipe above). Return to oven and bake an additional five or six minutes.

Let cool slightly, and then cut the pastries into individual serving-sized squares.

Pastelitos de Guayaba y Queso (Cuban Guava and Cheese Pastry)


Cut the pastry dough lengthwise in half. Lightly lay one half on top of the other. Cut the two layers of pastry in large squares, and then cut the squares diagonally to create triangle shapes.

Separate the top and bottom of each triangle, spray bottom lightly with water. Place a tablespoon or so of prepared guava filling and prepared cream cheese in the center of each triangle. Cover with the top section of dough. Seal the edges on all sides of the dough triangle by pressing and smoothing gently with your hands.

Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastries from the oven and brush with syrup (recipe above).

Return to oven and bake an additional five or six minutes.

Pastelitos de Coco (Cuban Coconut Pastry)


Cut the pastry dough lengthwise in half and then cut the halves in half again so that you have four long strips of dough. Place two lengths of dough on a baking sheet lined with baking parchment. Use a spatula or spoon to spread a stripe of grated coconut filling down the center of each dough strip.

Moisten the edges of the dough strips with a little water. Cover each filling-covered strip with the remaining two dough strips. Seal the edges on all sides of the dough by pressing and smoothing gently with your hands.

Brush the top with an egg wash (recipe above). Bake approximately 30 to 40 minutes -- pastry should be crisp on top and browning. Remove the pastry strips from the oven and brush with syrup (recipe above).

Return to oven and bake an additional five or six minutes.

Let cool slightly, and then cut the pastries into individual serving-sized squares.

Pastelitos de Carne (Cuban Meat Pastry)

Cut the pastry dough lengthwise in half. Use a circular cookie cutter to cut your dough into circles. Take a dough circle, moisten slightly with water. Place a tablespoon or so of prepared meat filling in the center of each circle. Cover with another cut circle of dough.

Seal the edges on all sides of the dough circle by pressing and smoothing gently with your hands.

Brush the top with an egg wash (recipe above). Bake approximately 25 to 30 minutes -- pastry should be crisp on top and browning. Remove the pastries from the oven and brush with syrup (recipe above).

Return to oven and bake an additional five or six minutes.

2 (32-ounce) cans guava shells in syrup
2 tablespoons lemon juice
Quote
Like
Share

Gary Solomon
Advanced Member
Gary Solomon
Advanced Member
Joined: Oct 15 2005, 12:41 PM

Jun 13 2017, 12:21 PM #3

Ultimate Frijoles Negros -- Black Beans

By Three Guys From Miami

Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Yield: 10-12 servings

Frijoles negros is a signature dish of Cuban cuisine. It's black beans cooked to perfection in a thick aromatic stew.


INGREDIENTS:

2 1/2 cups black beans, dried
9 cups water
1 1/2 cups onion, chopped
1 1/2 cups green bell pepper, chopped
3 cloves garlic
1 teaspoon salt
1/2 teaspoon black peppercorns
2 tablespoons olive oil for sautéing
1 teaspoon oregano
1 teaspoon cumin, ground
1 bay leaf
3 tablepoons vinegar
3/4 cup dry Spanish wine
2 teaspoons sugar
3 tablespoons olive oil (1 initially and 2 to drizzle over beans in final step)


Cover dry beans with water and let stand covered overnight. Drain and discard water.
Place the black beans in a large 6-quart saucepan. Add 9 cups water and 1 tablespoon olive oil -- this will prevent the beans from foaming. Bring the beans to a boil, reduce heat to low, cover, and cook until the beans are tender, about 1 hour.

NOTE: Do not add salt to the beans when they are cooking. Salt at this stage of the game will make your beans very tough.

You may also cook the beans in a pressure cooker. (If you do, you can skip the overnight soaking.) Follow the manufacturer's directions for exact times, but our pressure cooker takes about 20 to 25 minutes to cook the beans completely.

Whichever method you use, saucepan or pressure cooker, do not drain the cooking water from the cooked beans.

Meanwhile, chop onion and green pepper. Mash the garlic with salt and peppercorns in a mortar and pestle.

Sauté the onions and green pepper in olive oil until the onions are translucent. Add mashed garlic and sauté another minute or so.

Add the cooked beans, oregano, cumin, bay leaf, vinegar, and wine. Cover and simmer over low heat for 15 to 20 minutes, stirring occasionally. Remove bay leaf.

Some cooks -- including us -- like to thicken the beans by taking about 1 cup of beans and mashing them to make a thick paste. Mix the mashed beans back into the pot.

Add additional salt and pepper to taste.

Stir in the sugar; then drizzle a couple of tablespoons of olive oil over the beans. Immediately cover the pot, remove from heat, and let stand for 10 minutes.

Serve the by now fantastically prepared black beans over white rice.

You may garnish the beans with cilantro and chopped white onions. Not only do they look good presented this way, they taste even better than they look.
Quote
Like
Share


Confirmation of reply: