Tag Archives: cuban

Ropa Vieja

Recipe,
2 Tbsp. canola oil
1.5 lbs. thick-cut chuck roast, in 1″ cubes
  • Heat oil in a Dutch oven over medium heat
  • Brown meat on all sides and remove to a plate
1 onion, diced
1 bell peppers, diced
4 cloves garlic, minced
2 tsp. oregano
2 tsp. cumin
2 tsp. paprika
1/8 tsp. allspice
1/8 tsp. cloves
2 tsp. salt
1/2 tsp. pepper
1/2 cup dry white wine
  • Add onion and peppers to the pot and cook over medium heat for 15-20 minutes until very tender
  • Add the garlic and spices and cook for another minute
  • Add the white wine and bring it to a rapid boil, deglazing the pan
1 cup chicken broth
15 oz. can crushed tomatoes
6 oz. tomato paste
  • Add to the pan and simmer for 5 minutes
6 baby carrots, cut in half
1 stalk celery, cut in half
2 bay leaves
  • Add to the pot along with the meat
  • Bring to a boil, then cover and simmer for 3-4 hours or until the meat is fork tender and shreds easily
6 green olives, rinsed and minced
1/4 cup roasted red peppers, diced
1 Tbsp. capers, rinsed and drained
  • Discard the celery and bay leaves
  • Remove the meat to a plate, shred it, then return to the pot
  • Add olives, peppers, and capers
  • Simmer uncovered for 30 minutes to thicken
  • Serve with black beans, rice, and sweet plantains

Cuban Roast Pork

Recipe, , ,

4 lb. pork shoulder roast
4 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. oregano
1 tsp. coriander
3 Tbsp. lime juice
3 Tbsp. orange juice
3 Tbsp. olive oil
1½ tsp. vinegar

  • Grind spices into a paste with a mortar and pestle.
  • Cut several slits into the fatty side of the pork roast, and rub half the spice mixture into the slits.
  • Mix the rest of the spice mixture with the liquids, and pour over the pork roast in a large ziplock bag.
  • Chill 8 hours or overnight.
  • Bake at 375°F until internal temperature reaches 170°F.

Slow-cooker variant:

  • Cube pork roast and add to slow cooker with all ingredients, tossing to coat
  • Cook on low for 8 hours or high for 4 hours

Cuban Black Beans

Recipe, ,

1 Tbsp. olive oil
½ onion, diced
½ green bell pepper, diced
2 cloves garlic
2 slices bacon, cut into ½” chunks
1 ½ cans black beans
½ tsp. cumin
1 tsp. salt
¼ tsp. pepper
¾ cup chicken stock or bouillon
1 bay leaf
1 tsp. vinegar

  • Heat oil and sauté vegetables and bacon
  • Add beans, stock and spices
  • Bring to a boil, then reduce heat and simmer until thickened

Source: http://cooking.nytimes.com/recipes/1013062-cuban-black-beans