Cuban Recipes

Columbus came to Cuba in 1492 which at the time was inhabited mostly by the Arawak Tribal people. By the early 1500’s a full scale invasion of Cuba was on the way by the Spaniards. The Arawak were systematically killed, and African slaves were imported to work the sugar cane fields.

In 1898 Teddy Roosevelt and the Rough Riders drove the Spaniards out of Cuba. Although initially, a very welcome liberator, the United States soon became another unwanted foreign ruler. In 1909 US troops left (mostly) and in 1933 Batista became dictator. He was overthrown by Fidel Castro in 1959. Later we get to the Kennedy era and the Bay of Pigs event which is where most American schools pick up on Cuban history.

And what does any of this have to do with food? I just thought you should know a little bit more of the origin of the food you eat.

Black Beans
Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

1 pound dried black beans
4 cups of water
3 cloves of garlic, peeled and crushed
1 medium onion, peeled and chopped
¼ pound salt pork, chopped
1 pound smoked ham hocks, cut in 1 inch pieces
2 teaspoons paprika
3 teaspoons ground cumin
2 bay leaves
4 cups chicken stock
½ teaspoon chili powder
1 tablespoon vinegar
salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

Moros Y Cristianos (Moors and Christians)
Black Beans and Rice

Remember that tiny history lesson at the top of this page. The name of this dish refers to the wars between the Moors (blacks) and the Spaniards (whites). This blend of black beans and white rice, is common on every Cuban table, every day, and it is a reminder of the Spanish influence on Cuba. Don't get me wrong there is no daily ritual, where Cubans reflect on the Spanish invasion of 500 years ago. But I just want to point out that history does not exist in a vacuum, it influences everything, including food.

2 cups of cooked white rice (1 cup of dry uncooked rice)
1 cup of cooked Cuban black beans (recipe above)

Drain the beans. Does not have to be well drained, just get rid of the excess liquid. Stir with the white rice until evenly incorporated.

Ensalada de Aguacate Y Piña
Avocado and Pineapple Salad

 Mix the following ingredients for a simple Cuban style salad.

• Shredded iceberg lettuce
• 2 cups of pineapple chunks
• 1 large avocado, peeled and cut in slices
• 1 small onion, sliced thin
• olive oil
• red wine or cider vinegar
• salt and pepper

Pollo Con Quimbobó y Platanos
Chicken with Okra and Plantains

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
• salt or MSG, black pepper, paprika, cumin, coriander
• vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juice

Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

Fried Cow
Vaca Frita

2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced

Seasoning rub
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoon salt

Place the steak in a cover pot with just enough water to cover. Add the bay leaves and peppercorns. Simmer covered until tender, about 1 ½ hours. Allow the steak to cool in the liquid, covered. It's common to place the entire covered pot in the fridge and proceed to frying the next day.

Mix the dry spices.

Cut the meat across the grain into serving size pieces. Pound with a meat mallet until increased in size by 25-50%. Rub each piece with a bit of the dry rub and splash with dry sherry.

Heat the olive oil in a skillet or griddle. Fry each piece of meat until it barely browns. Fry the onions and peppers also. Place all on a plate with the lemon wedges as a garnish.

Cuban Lamb Shanks
 

1 tablespoon olive oil
3 cloves of garlic, peeled and chopped
1 medium yellow onion, chopped
3 pounds of lamb shanks in 1 ½ inch pieces
8 ounces tomato sauce
1 tablespoon annatto oil
salt and pepper
½ teaspoon oregano
½ teaspoon cumin
1 cup of chicken stock

In a large casserole or stock pot with cover, sauté the garlic and onion in olive oil for about 5 minutes. Add the lamb and remaining ingredients. Cover and simmer until tender about 1 hour 45 minutes.

Guayaba
Guava

Guava is a fruit that can be found fresh in the produce section. Guava can also be found canned, in varying consistencies from large chunks in syrup to a smooth paste. A Cuban meal always ends with a piece of guava and cheese. Fresh guava should be eaten when they are yellow and slightly soft. If bought green they will ripen at room temperature in a paper bag. Though not very common, guava can sometimes be found as a frozen puree to be used in drinks, custards, or cakes.

Cuban Sandwich
 

For the most authentic taste, don’t use standard processed cold cuts. Try making it after Thanksgiving when you are likely to have both leftover turkey and ham. If you must use cold cuts, at the very least, make sure they sliced thickly, or use more than indicated.

This sandwich is usually made using Cuban bread. If you can’t find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don’t have one, use a skillet as described.

1/2 loaf of bread
butter
mustard
mayonnaise
2 slices of turkey breast
2 slices of roast pork
1 slice of ham
1 slice of Swiss cheese
aluminum foil

Cuban Style Flan

5 eggs, beaten
1 14 ounce can sweetened condensed milk
1 cup of milk
1 teaspoon vanilla (can use up to 1 tablespoon)
½ cup of sugar
1 tablespoon water

In a small saucepan heat the sugar and water over low heat. Stir constantly, preferably with a wooden spoon until the sugar melts and just begins to turn a light caramel color. Immediately pour into a 1 quart mold. You may want to oil the mold ahead of time. Soufflé molds work well but I have also made this in an oven proof enameled covered iron saucepan.

Blend all the remaining ingredients. Pour this mixture into the pan that contains the sugar mixture. Cover tightly with aluminum foil. Place in a water bath and bake in an oven preheated to 350 degrees. Bake for about 1 hour or until the tip of an inserted knife comes out clean. Chill overnight without removing the cover. Invert and serve.

Flan recipes from other countries are available on my desserts page