Just imagine the rich aromas of garlic, cumin, and citrus filling your kitchen—Cuban beef dishes are a true celebration of flavor! From quick weeknight meals to slow-cooked comfort food, these recipes bring a taste of Havana to your home. Get ready to explore 35 mouthwatering options that will transform your dinner routine. Let’s dive in and find your new favorite!
Cuban-Style Ropa Vieja with Peppers
Oh my, if your taste buds aren’t already doing the cha-cha, they’re about to! This Cuban-Style Ropa Vieja with Peppers is the kind of dish that makes you want to put on some salsa music and dance around the kitchen while it simmers to perfection.
Ingredients
– A couple of pounds of flank steak
– A big glug of olive oil (about 2 tablespoons)
– One large onion, sliced thin
– Two bell peppers (any color you like), sliced into strips
– Three cloves of garlic, minced
– A 15-ounce can of crushed tomatoes
– A splash of white vinegar (1 tablespoon)
– A teaspoon of ground cumin
– A teaspoon of dried oregano
– A bay leaf or two
– Salt and pepper to make it sing
Instructions
1. Pat the flank steak dry with paper towels and season both sides generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the steak for about 4-5 minutes per side until deeply browned—don’t rush this; that crust is flavor gold!
4. Remove the steak and set aside on a plate.
5. In the same pot, add the sliced onion and bell peppers, sautéing for 5-7 minutes until they start to soften.
6. Toss in the minced garlic and cook for just 30 seconds until fragrant (tip: don’t let it burn or it’ll turn bitter).
7. Pour in the crushed tomatoes, vinegar, cumin, oregano, and bay leaf, stirring to combine.
8. Return the steak to the pot, nestling it into the sauce, and bring everything to a gentle simmer.
9. Cover and reduce the heat to low, letting it cook for 2.5 to 3 hours until the meat is fork-tender and shreds easily.
10. Remove the bay leaf, then use two forks to shred the beef right in the pot, mixing it into the saucy peppers and onions.
11. Let it simmer uncovered for another 10 minutes to thicken the sauce slightly (tip: if it’s too thin, crank the heat up a bit for a few minutes).
12. Taste and adjust seasoning with more salt or pepper if needed.
Let’s be real: this ropa vieja is so tender it practically melts in your mouth, with a tangy, savory sauce that clings to every shred. Serve it over a heap of fluffy white rice, stuff it into warm tortillas for a killer taco night, or just eat it straight from the pot—no judgment here!
Slow-Cooked Cuban Beef Picadillo
Never has a dish so effortlessly transported taste buds to Havana while you’re still in your pajamas! This slow-cooked Cuban beef picadillo is the ultimate ‘set it and forget it’ miracle that simmers into a flavor explosion worthy of a fiesta. Trust me, your slow cooker is about to become your new best friend.
Ingredients
– 2 pounds of ground beef (the star of the show!)
– 1 large onion, diced (about 1 cup)
– 1 green bell pepper, chopped (go for a generous cup)
– 4 cloves of garlic, minced (because more garlic is always better)
– A 15-ounce can of tomato sauce (the saucy backbone)
– A half cup of green olives with pimientos, sliced (for that briny kick)
– A quarter cup of raisins (yes, raisins—they’re magic here!)
– 2 tablespoons of capers (don’t skip these little flavor bombs)
– 2 teaspoons of ground cumin (for that warm, earthy vibe)
– 1 teaspoon of dried oregano (a classic herb hug)
– A half teaspoon of ground cinnamon (a sneaky sweet twist)
– 2 bay leaves (they’ll infuse everything with goodness)
– Salt and black pepper to taste (season like you mean it)
– A couple of tablespoons of olive oil (for sautéing)
– Cooked white rice, for serving (the perfect fluffy bed)
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 2 pounds of ground beef to the skillet and cook, breaking it up with a spoon, until browned and no longer pink, approximately 8-10 minutes. Tip: Don’t overcrowd the pan—work in batches if needed for even browning!
3. Transfer the browned beef to your slow cooker using a slotted spoon, leaving any excess fat behind.
4. In the same skillet, add 1 diced large onion and 1 chopped green bell pepper, sautéing over medium heat until softened, about 5 minutes.
5. Stir in 4 minced cloves of garlic and cook for 1 more minute until fragrant.
6. Pour the onion-pepper mixture into the slow cooker with the beef.
7. Add 1 can (15 ounces) of tomato sauce, 1/2 cup of sliced green olives with pimientos, 1/4 cup of raisins, 2 tablespoons of capers, 2 teaspoons of ground cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of ground cinnamon, and 2 bay leaves to the slow cooker.
8. Season with salt and black pepper to taste, then stir everything together until well combined.
9. Cover and cook on low heat for 6 hours, or on high for 3 hours, until the flavors meld beautifully. Tip: Resist the urge to peek too often—keeping the lid on traps heat and moisture!
10. Remove the bay leaves and discard them before serving.
11. Serve the picadillo hot over cooked white rice. Tip: For extra flair, garnish with fresh cilantro or a squeeze of lime juice to brighten it up!
Perfectly tender and richly spiced, this picadillo boasts a melt-in-your-mouth texture with sweet raisins and briny olives playing off each other in every bite. Pile it high over rice for a comforting meal, or get creative by stuffing it into tacos or topping baked potatoes—it’s versatile enough to steal the show any night of the week!
Cuban Mojo Marinated Steak
Sizzle up your Tuesday with this Cuban mojo marinated steak that’ll make your taste buds do the cha-cha-cha! Who needs a vacation when you can have this citrusy, garlicky masterpiece in under an hour?
Ingredients
– A couple of juicy flank steaks (about 1.5 pounds total)
– A generous glug of olive oil (about 1/4 cup)
– A big handful of fresh cilantro, chopped (1/4 cup)
– A whole head of garlic, minced (because more is always better)
– The zest and juice of 2 large oranges
– The juice of 2 limes
– A teaspoon of ground cumin
– A pinch of salt and black pepper
Instructions
1. In a medium bowl, whisk together the olive oil, chopped cilantro, minced garlic, orange zest, orange juice, lime juice, ground cumin, salt, and black pepper until well combined.
2. Place the flank steaks in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring they’re fully coated.
3. Marinate the steaks in the refrigerator for at least 30 minutes, but ideally 2-4 hours for maximum flavor penetration (tip: flip the bag halfway through for even marinating).
4. Preheat your grill or grill pan to high heat, around 450°F, and lightly oil the grates to prevent sticking.
5. Remove the steaks from the marinade, letting any excess drip off, and discard the used marinade.
6. Grill the steaks for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F (tip: use a meat thermometer for perfect doneness every time).
7. Transfer the grilled steaks to a cutting board and let them rest for 5-10 minutes to allow the juices to redistribute (tip: covering loosely with foil keeps them warm).
8. Slice the steaks against the grain into thin strips to ensure tenderness.
Juicy and bursting with zesty garlic-citrus notes, this steak boasts a tender, melt-in-your-mouth texture that pairs perfectly with rice and beans or tucked into warm tortillas for a next-level taco night.
Cuban Beef Empanadas with Spicy Aioli
Ready to turn your kitchen into a Havana hot spot? These Cuban beef empanadas are the handheld party starters you never knew you needed, packed with flavor and guaranteed to disappear faster than your last vacation day.
Ingredients
For the filling: a pound of ground beef, one finely chopped yellow onion, a couple of minced garlic cloves, a teaspoon of ground cumin, half a teaspoon of smoked paprika, a pinch of salt, a splash of olive oil, and a quarter cup of chopped green olives.
For the dough: two cups of all-purpose flour, half a cup of cold water, six tablespoons of chilled butter cut into cubes, one egg for egg wash, and a teaspoon of salt.
For the spicy aioli: half a cup of mayonnaise, a tablespoon of lemon juice, a minced garlic clove, and a teaspoon of hot sauce.
Instructions
1. Heat a splash of olive oil in a skillet over medium heat and sauté the chopped yellow onion until translucent, about 5 minutes.
2. Add the minced garlic cloves and cook for another minute until fragrant.
3. Crumble in the pound of ground beef and cook until browned, breaking it up with a spoon, about 7-8 minutes.
4. Stir in the teaspoon of ground cumin, half a teaspoon of smoked paprika, and a pinch of salt, cooking for 1 minute to toast the spices.
5. Mix in the quarter cup of chopped green olives, then remove from heat and let cool completely—this prevents soggy dough! (Tip: Spread the filling on a plate to cool faster.)
6. In a bowl, combine two cups of all-purpose flour and a teaspoon of salt, then cut in the six tablespoons of chilled butter cubes until the mixture resembles coarse crumbs.
7. Gradually add half a cup of cold water, mixing until a dough forms, then knead lightly on a floured surface for 2 minutes until smooth.
8. Roll out the dough to 1/8-inch thickness and cut into 4-inch circles using a cutter or cup.
9. Place a tablespoon of the cooled beef filling in the center of each circle, fold over to form a half-moon, and press the edges with a fork to seal tightly. (Tip: Don’t overfill to avoid leaks during frying.)
10. Beat one egg and brush it over the empanadas for a golden finish.
11. Heat oil in a deep skillet to 350°F and fry the empanadas in batches for 3-4 minutes per side until golden brown and crispy. (Tip: Use a thermometer for perfect frying temperature.)
12. For the spicy aioli, whisk together half a cup of mayonnaise, a tablespoon of lemon juice, a minced garlic clove, and a teaspoon of hot sauce in a small bowl until smooth.
13. Serve the empanadas hot with the spicy aioli on the side for dipping.
Zesty and utterly addictive, these empanadas boast a flaky, golden crust that gives way to a savory, spiced beef filling with briny pops from the olives. Dunk them generously in that tangy, spicy aioli for a kick that’ll have everyone begging for the recipe—perfect for game day or a fiesta-themed dinner that’s anything but basic!
Classic Cuban Beef Stuffed Peppers
Let’s be real—stuffed peppers are the culinary equivalent of a warm hug, and these Cuban-inspired beauties are here to spice up your weeknight dinner game without any fuss.
Ingredients
– 4 large bell peppers, any color you fancy
– 1 pound of ground beef (go for 80/20 for that perfect juicy factor)
– 1 cup of cooked white rice
– 1 small onion, finely diced
– 2 cloves of garlic, minced
– 1 can (14.5 ounces) of diced tomatoes, undrained
– A couple of tablespoons of olive oil
– 1 teaspoon of ground cumin
– 1 teaspoon of dried oregano
– A pinch of salt and black pepper
– 1 cup of shredded Monterey Jack cheese
– A splash of water for steaming
Instructions
1. Preheat your oven to 375°F to get it nice and toasty for baking later.
2. Slice the tops off the bell peppers and remove the seeds and membranes, then set them aside in a baking dish. (Tip: Choose peppers that can stand upright for even cooking!)
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until they’re fragrant and softened.
5. Crumble in the ground beef and cook for 6-8 minutes, breaking it up with a spoon until it’s browned and no longer pink.
6. Stir in the diced tomatoes with their juice, ground cumin, dried oregano, a pinch of salt, and black pepper, then let it simmer for 5 minutes to meld the flavors.
7. Remove the skillet from heat and fold in the cooked white rice until everything is well combined.
8. Spoon the beef and rice mixture evenly into the prepared bell peppers, packing it down gently.
9. Top each pepper with a generous amount of shredded Monterey Jack cheese.
10. Pour a splash of water into the bottom of the baking dish around the peppers to create steam.
11. Cover the dish with foil and bake for 25 minutes at 375°F. (Tip: The steam helps soften the peppers without drying them out!)
12. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown. (Tip: Keep an eye on it to avoid over-browning!)
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.
What a masterpiece! These peppers boast a tender-crisp texture with a savory, spiced beef filling that’s downright addictive. Serve them alongside a simple salad or with a dollop of sour cream for an extra kick—your taste buds will thank you.
Cuban Beef and Black Bean Stew
Alright, let’s dive into this Cuban Beef and Black Bean Stew—a dish that’s basically a warm, spicy hug for your taste buds, perfect for when you want to cozy up without sacrificing flavor. As a food blogger who’s obsessed with hearty meals, I’m thrilled to share this recipe that’s as easy as it is delicious, guaranteed to make your kitchen smell like a Caribbean dream.
Ingredients
– A pound of beef chuck, cut into bite-sized chunks
– A couple of tablespoons of olive oil
– One large onion, diced up
– Three cloves of garlic, minced (because more garlic is always better!)
– A splash of white vinegar
– A can (15 ounces) of black beans, rinsed and drained
– Two cups of beef broth
– A teaspoon of ground cumin
– Half a teaspoon of dried oregano
– A pinch of salt and black pepper to start
Instructions
1. Heat a couple of tablespoons of olive oil in a large pot over medium-high heat until it shimmers, about 350°F.
2. Add the pound of beef chuck chunks and sear for 5-7 minutes, turning occasionally, until browned on all sides (tip: don’t overcrowd the pot for a better crust!).
3. Toss in the diced large onion and minced garlic cloves, sautéing for 3-4 minutes until fragrant and softened.
4. Pour in a splash of white vinegar to deglaze the pot, scraping up any browned bits with a wooden spoon.
5. Stir in the rinsed and drained can of black beans, two cups of beef broth, a teaspoon of ground cumin, and half a teaspoon of dried oregano.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the beef is tender and easily shreds with a fork (tip: check at the 1-hour mark to avoid overcooking!).
7. Season with a pinch of salt and black pepper, simmer uncovered for an additional 10 minutes to thicken the stew slightly (tip: taste and adjust seasoning as needed for your preference!).
Perfectly tender beef melds with creamy black beans in a rich, spiced broth that’s both comforting and invigorating. Serve it over rice for a classic touch or scoop it up with crusty bread to soak up every last drop of that flavorful goodness.
Cuban Shredded Beef in Citrus Sauce
Pardon me while I drool over this Cuban shredded beef that’s basically a citrusy hug for your taste buds—it’s so tender, it practically falls apart if you look at it too hard! Perfect for spicing up taco night or pretending you’re on a tropical vacation without leaving your kitchen. Get ready to impress your friends (and yourself) with this flavor bomb.
Ingredients
– A 2-pound beef chuck roast, because we’re going for maximum shreddability
– A generous glug of olive oil, about 2 tablespoons
– One large onion, chopped into chunks—no need to be fancy
– Four cloves of garlic, minced (or more if you’re feeling brave)
– A cup of fresh orange juice for that sunny kick
– Half a cup of fresh lime juice to keep things zesty
– A couple of bay leaves for that earthy whisper
– A teaspoon of ground cumin because warmth is everything
– A half teaspoon of dried oregano for a herby hint
– A pinch of salt and black pepper to wake it all up
Instructions
1. Pat the beef chuck roast dry with paper towels to help it brown nicely—this little tip prevents steaming and adds a delicious crust.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers, about 2 minutes.
3. Sear the beef roast for 4-5 minutes per side until deeply browned, developing those rich flavors.
4. Remove the beef from the pot and set it aside on a plate.
5. Add the chopped onion to the same pot and sauté for 3-4 minutes until softened and slightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn, or it’ll turn bitter.
7. Pour in 1 cup of fresh orange juice and 1/2 cup of fresh lime juice, scraping the bottom to deglaze and capture all those tasty bits.
8. Add 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, a pinch of salt, and black pepper, stirring to combine.
9. Return the seared beef to the pot and add 2 bay leaves, nestling everything together.
10. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 3-3.5 hours until the beef is fork-tender and easily shreds.
11. Remove the beef from the pot, shred it with two forks, and discard any excess fat or the bay leaves.
12. Return the shredded beef to the pot and simmer uncovered for 10-15 minutes to let the sauce thicken and cling to the meat.
Absolutely divine, this beef boasts a melt-in-your-mouth texture with a bright, tangy sauce that’s balanced by warm spices. Serve it over rice for a hearty meal or stuff it into tortillas with a dollop of sour cream—either way, it’s a crowd-pleaser that’ll have everyone begging for seconds.
Cuban Beef Kebabs with Chimichurri
Sizzle up your taste buds with these Cuban-inspired beef kebabs that’ll have you dancing in your kitchen! Forget boring weeknight dinners—these skewers pack a punch of flavor that’s downright fiesta-worthy. Trust me, your grill (and your stomach) will thank you.
Ingredients
– A couple of pounds of beef sirloin, cut into 1-inch cubes
– A generous glug of olive oil (about 1/4 cup)
– A big squeeze of fresh lime juice (from 2 limes)
– A handful of fresh cilantro, chopped
– A few cloves of garlic, minced
– A pinch of cumin (about 1 tsp)
– A dash of smoked paprika (about 1 tsp)
– A sprinkle of salt and black pepper
– A bunch of wooden skewers, soaked in water for 30 minutes
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. In a large bowl, whisk together 1/4 cup olive oil, juice from 2 limes, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
3. Add 2 lbs beef cubes to the bowl and toss to coat evenly.
4. Marinate the beef at room temperature for 20 minutes (tip: don’t skip this—it tenderizes the meat!).
5. Thread the marinated beef onto the soaked skewers, leaving a small space between pieces.
6. Preheat your grill to medium-high heat (400°F).
7. Grill kebabs for 4-5 minutes per side for medium-rare, turning once (tip: use tongs to avoid piercing the meat and losing juices).
8. Check for doneness with a meat thermometer—aim for 135°F for medium-rare.
9. Remove kebabs from grill and let rest for 3 minutes before serving (tip: resting keeps them juicy!).
Kebabs emerge tender with a smoky char, while the chimichurri adds a zesty, herby kick. Serve them over cilantro-lime rice or stuff into warm tortillas for a handheld feast that’s anything but ordinary.
Garlic-Lime Cuban Steak with Rice
Zesty doesn’t even begin to cover it—this Garlic-Lime Cuban Steak is about to become your weeknight hero, packing a punch of flavor that’ll make your taste buds do the cha-cha. Seriously, it’s so good you might start practicing your Spanish just to feel more authentic while eating it.
Ingredients
– A couple of flank steaks (about 1.5 pounds total)
– A generous 1/4 cup of fresh lime juice
– 4 cloves of garlic, minced up real fine
– 2 tablespoons of olive oil
– A good pinch of salt and a few cracks of black pepper
– 1 cup of long-grain white rice
– 2 cups of water
Instructions
1. In a medium bowl, whisk together the fresh lime juice, minced garlic, olive oil, salt, and black pepper to create the marinade.
2. Place the flank steaks in a shallow dish and pour the marinade over them, making sure both sides are fully coated.
3. Cover the dish with plastic wrap and let the steaks marinate in the refrigerator for at least 30 minutes (tip: for maximum flavor, go for 2 hours if you have time).
4. While the steaks marinate, rinse the rice under cold water until the water runs clear to remove excess starch.
5. In a saucepan, combine the rinsed rice and 2 cups of water, then bring to a boil over high heat.
6. Once boiling, reduce the heat to low, cover the saucepan, and simmer the rice for 18 minutes exactly (tip: don’t peek—keeping the lid on ensures fluffy rice).
7. After 18 minutes, remove the saucepan from the heat and let the rice sit, covered, for 5 minutes to steam.
8. Heat a grill or skillet over medium-high heat until it’s hot enough that a drop of water sizzles immediately.
9. Remove the steaks from the marinade, letting any excess drip off, and discard the used marinade.
10. Grill or sear the steaks for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F (tip: use a meat thermometer for perfect doneness every time).
11. Transfer the steaks to a cutting board and let them rest for 5 minutes to allow the juices to redistribute.
12. Slice the steaks against the grain into thin strips.
13. Fluff the rice with a fork and divide it among plates.
14. Top the rice with the sliced steak, drizzling any accumulated juices over everything.
Perfectly tender steak with a zesty garlic-lime kick pairs magically with the fluffy rice, creating a dish that’s both vibrant and comforting. Serve it up with a side of fried plantains for an extra Cuban twist, and watch it disappear faster than you can say “¡delicioso!”
Cuban Ground Beef and Potatoes
Nailed it, food friends! This Cuban Ground Beef and Potatoes is the weeknight hero you didn’t know you needed—savory, hearty, and ridiculously easy to whip up when hunger strikes. Let’s get cooking!
Ingredients
– A pound of ground beef (the star of the show!)
– A couple of large potatoes, peeled and diced
– One onion, finely chopped
– Two cloves of garlic, minced
– A splash of olive oil (about 2 tbsp)
– A can (8 oz) of tomato sauce
– A pinch of ground cumin (around 1 tsp)
– A dash of dried oregano (about 1 tsp)
– Salt and pepper to season (go bold!)
– A handful of fresh cilantro, chopped (for garnish)
Instructions
1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and sauté for about 5 minutes, until it turns translucent and fragrant.
3. Toss in the minced garlic and cook for another 1 minute, stirring constantly to avoid burning—this builds a flavor base that’s chef’s kiss!
4. Crumble in the ground beef and cook for 6-8 minutes, breaking it up with a spoon until it’s browned and no pink remains.
5. Sprinkle in 1 tsp of ground cumin, 1 tsp of dried oregano, salt, and pepper, then stir to coat the beef evenly for 1 minute to toast the spices.
6. Add the diced potatoes and pour in the 8 oz can of tomato sauce, stirring to combine everything.
7. Reduce the heat to medium-low, cover the skillet, and let it simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork (tip: if the mixture gets too dry, add a splash of water to keep it saucy).
8. Uncover and cook for an additional 5 minutes to thicken the sauce slightly.
9. Remove from heat and stir in the chopped cilantro for a fresh finish.
10. Let it rest for 2-3 minutes before serving to allow the flavors to meld together beautifully.
Lusciously tender potatoes soak up that spiced beef goodness, creating a cozy, fork-tender dish that’s perfect over rice or stuffed into warm tortillas for a fun twist—dinner just got a whole lot more exciting!
Grilled Cuban Skirt Steak with Avocado Salsa
Tantalizingly tender and bursting with bold flavors, this grilled Cuban skirt steak with avocado salsa is about to become your new backyard barbecue superstar. Think juicy, garlicky steak meets creamy, zesty salsa in a fiesta of deliciousness that’ll have everyone begging for seconds!
Ingredients
– 1.5 pounds of skirt steak (because bigger is always better)
– 4 cloves of garlic, minced (don’t be shy with the garlic breath!)
– 2 tablespoons of olive oil (the good stuff)
– Juice from 2 limes (freshly squeezed, no cheating)
– 1 teaspoon of ground cumin (for that warm, cozy vibe)
– A couple of ripe avocados, diced (the creamier, the happier)
– 1/2 cup of diced red onion (for a little crunch and zing)
– A handful of fresh cilantro, chopped (because it’s not salsa without it)
– Salt and pepper to taste (season like you mean it)
Instructions
1. In a medium bowl, whisk together the minced garlic, olive oil, lime juice, and ground cumin to create the marinade.
2. Place the skirt steak in a shallow dish and pour the marinade over it, ensuring it’s fully coated on both sides.
3. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor infusion (tip: don’t marinate longer or the lime juice can start to “cook” the meat).
4. While the steak marinates, dice the avocados and red onion, and chop the cilantro.
5. In a separate bowl, gently combine the diced avocados, red onion, and cilantro to make the salsa, seasoning with salt and pepper.
6. Preheat your grill to high heat, aiming for about 450°F (tip: a hot grill ensures a good sear and those beautiful grill marks).
7. Remove the steak from the marinade, letting any excess drip off, and season both sides generously with salt and pepper.
8. Grill the steak for 3-4 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F (tip: use a meat thermometer for perfect doneness every time).
9. Transfer the grilled steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
10. Slice the steak against the grain into thin strips to maximize tenderness.
11. Serve the sliced steak topped with the avocado salsa.
Ridiculously juicy and packed with a punch of garlic and lime, this steak pairs perfectly with the cool, creamy avocado salsa. Try serving it over a bed of cilantro-lime rice or stuffed into warm tortillas for a next-level taco night—your taste buds will thank you!
Cuban Braised Beef with Tomatoes and Olives
Prepare to have your taste buds do the cha-cha with this Cuban-inspired masterpiece that transforms humble beef into a flavor fiesta! Picture tender chunks of meat swimming in a vibrant tomato-olive sauce that’ll make you forget all about that sad desk lunch.
Ingredients
– A couple of pounds of beef chuck, cut into big, cozy chunks
– A glug of olive oil (about 2 tablespoons)
– One large onion, chopped like it’s gossiping with the other veggies
– Four garlic cloves, minced until they’re practically whispering
– A 28-ounce can of crushed tomatoes, because fresh is great but canned is our busy-day hero
– A cup of pitted green olives, for that briny punch
– A splash of dry white wine (about 1/2 cup), because the beef deserves a little party too
– A teaspoon of cumin, because warmth is non-negotiable
– A pinch of salt and black pepper, to keep things in check
Instructions
1. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers like a disco ball.
2. Season the beef chunks generously with salt and pepper, then sear them in the hot oil for about 4 minutes per side until deeply browned—don’t crowd the pan, or they’ll steam instead of sear (tip: work in batches for the best crust!).
3. Remove the beef and set it aside, then toss in the chopped onion and sauté for 5 minutes until softened and slightly golden.
4. Add the minced garlic and cumin, stirring for just 30 seconds until fragrant to avoid burning.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot—this is flavor gold, folks!
6. Return the beef to the pot, along with the crushed tomatoes and green olives, stirring to combine everything into a happy, saucy mixture.
7. Bring it to a simmer, then reduce the heat to low, cover the pot, and let it braise for 2.5 hours, stirring occasionally, until the beef is fork-tender (tip: low and slow is key here for melt-in-your-mouth texture!).
8. After 2.5 hours, uncover and simmer for an additional 15 minutes to thicken the sauce slightly, stirring gently.
9. Taste and adjust seasoning with more salt or pepper if needed, but trust the olives—they bring the saltiness!
What a triumph! The beef shreds effortlessly with a fork, soaking up the tangy tomato and briny olive sauce that’s bold yet balanced. Serve it over fluffy rice or with crusty bread to sop up every last drop, and maybe even top with a sprinkle of fresh cilantro for a pop of color—it’s a dish that’ll have you dreaming of Havana nights.
Cuban-Style Beef Patties with Corn Salsa
Get ready to spice up your dinner routine with these Cuban-Style Beef Patties with Corn Salsa—they’re so flavorful, your taste buds might just throw a fiesta! Perfect for when you want something hearty yet fresh, these patties pack a punch with zesty spices and a vibrant corn topping that screams summer vibes, even if it’s actually fall. Trust me, your kitchen will smell like a Caribbean dream in no time.
Ingredients
– For the patties: 1 lb ground beef, 1/4 cup breadcrumbs, 1 egg, 2 cloves garlic (minced), 1 tsp cumin, 1 tsp paprika, a pinch of salt, and a splash of olive oil for cooking.
– For the salsa: 1 cup corn kernels (fresh or thawed frozen), 1/4 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, and a drizzle of olive oil.
Instructions
1. In a large bowl, combine 1 lb ground beef, 1/4 cup breadcrumbs, 1 egg, 2 cloves minced garlic, 1 tsp cumin, 1 tsp paprika, and a pinch of salt.
2. Mix everything with your hands until well blended—this helps the patties hold their shape better without overworking the meat.
3. Divide the mixture into 4 equal portions and shape each into a patty about 1/2-inch thick.
4. Heat a splash of olive oil in a skillet over medium-high heat until it shimmers, about 350°F.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until they reach an internal temperature of 160°F and have a nice brown crust.
6. While the patties cook, make the salsa by combining 1 cup corn kernels, 1/4 cup diced red onion, 1/4 cup chopped cilantro, juice of 1 lime, and a drizzle of olive oil in a bowl.
7. Stir the salsa gently to mix—don’t overdo it, or it might get mushy; fresh is best here!
8. Remove the patties from the skillet and let them rest for 2 minutes to keep them juicy.
9. Serve the patties topped with the corn salsa.
Mouthwatering and satisfying, these patties boast a tender, juicy interior with a crispy exterior, while the salsa adds a sweet, tangy crunch that balances the spices beautifully. Try serving them over a bed of greens or tucked into warm tortillas for a fun twist—it’s a meal that’ll have everyone asking for seconds!
Cuban Beef Tacos with Lime Crema
Hold onto your taste buds, folks, because we’re about to take your taco Tuesday from ‘meh’ to ‘¡olé!’ with a Cuban twist that’ll have you doing the cha-cha in your kitchen. These beef tacos are packed with flavor, a hint of spice, and a zesty lime crema that’s basically a party in your mouth.
Ingredients
– A pound of ground beef
– A couple of cloves of garlic, minced
– A tablespoon of olive oil
– A splash of lime juice
– Half a cup of sour cream
– A pinch of salt
– A dash of cumin
– A sprinkle of chili powder
– Four to six small flour tortillas
– A handful of fresh cilantro, chopped
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add 1 pound of ground beef to the skillet, breaking it up with a spoon, and cook for 5-7 minutes until browned and no longer pink.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—this builds a flavorful base, so don’t rush it!
4. Sprinkle in 1 teaspoon of cumin, 1/2 teaspoon of chili powder, and 1/2 teaspoon of salt, mixing well to coat the beef evenly.
5. Reduce the heat to low and let the beef simmer for 3 minutes to meld the spices, stirring occasionally.
6. While the beef cooks, whisk together 1/2 cup of sour cream and 2 tablespoons of lime juice in a small bowl until smooth for the crema.
7. Warm 4-6 flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted—this prevents tearing when you fill them.
8. Spoon the beef mixture into the warm tortillas, top with a dollop of lime crema, and garnish with chopped cilantro.
9. Serve immediately to enjoy the crisp tortillas against the juicy, spiced beef.
Get ready for a fiesta in every bite: the tender beef packs a savory punch, while the cool lime crema adds a tangy contrast that’ll make you want to double the recipe. Try serving these with a side of black beans or extra lime wedges for squeezing over the top—it’s a game-changer!
Cuban Beef and Plantain Casserole
Zesty and utterly irresistible, this Cuban Beef and Plantain Casserole is the kind of dish that makes you want to do a little salsa in the kitchen. Packed with bold flavors and comforting layers, it’s a fiesta in a baking dish that’ll have everyone begging for seconds—no passport required!
Ingredients
– A couple of pounds of ground beef
– A splash of olive oil
– One big yellow onion, diced
– A few cloves of garlic, minced
– One 15-ounce can of tomato sauce
– A tablespoon of ground cumin
– A teaspoon of dried oregano
– Salt and pepper, to your liking
– Three ripe plantains, peeled and sliced
– Two cups of shredded Monterey Jack cheese
– A handful of fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Heat a splash of olive oil in a large skillet over medium-high heat.
3. Add the diced onion and cook for about 5 minutes, until it’s soft and translucent.
4. Toss in the minced garlic and cook for another minute, just until fragrant—don’t let it burn!
5. Crumble in the ground beef and cook until it’s browned, breaking it up with a spoon as it goes.
6. Stir in the tomato sauce, ground cumin, dried oregano, salt, and pepper, then let it simmer for 10 minutes to meld the flavors.
7. While that’s simmering, arrange half of the sliced plantains in a single layer at the bottom of your baking dish.
8. Spread the beef mixture evenly over the plantains.
9. Top with the remaining plantain slices and sprinkle the shredded Monterey Jack cheese all over.
10. Bake for 25-30 minutes, until the cheese is bubbly and golden brown.
11. Let it cool for 5 minutes before sprinkling with fresh cilantro.
Tip: For extra crispiness, broil for the last 2 minutes!
Tip: Use very ripe plantains for a sweeter, softer texture.
Tip: Let it rest before serving to avoid a lava-like situation.
That first bite delivers a perfect harmony of savory beef, sweet plantains, and gooey cheese. Serve it up with a side of black beans and a crisp salad for a meal that’s as vibrant as it is delicious.
One-Pot Cuban Beef and Rice
Now, let’s talk about a dish that does all the heavy lifting for you—this One-Pot Cuban Beef and Rice is the culinary equivalent of a superhero in a single pan, saving your weeknight dinner from blandness with minimal cleanup. Get ready to fall in love with flavors that dance between savory and zesty, all while you kick back and let the pot do its magic.
Ingredients
– A pound of ground beef (because who has time for chopping?)
– A cup of long-grain white rice (the fluffy kind that soaks up all the goodness)
– Two cups of beef broth (for that rich, savory base)
– A can of diced tomatoes, about 14.5 ounces (don’t drain ’em—juice and all!)
– One diced onion (go for yellow, it’s sweet and sassy)
– A couple of minced garlic cloves (the more, the merrier, I say)
– A tablespoon of olive oil (just a glug to get things sizzling)
– A teaspoon of ground cumin (for that warm, earthy vibe)
– A teaspoon of dried oregano (hello, herbaceous notes!)
– A splash of lime juice (about a tablespoon, to brighten it all up)
– Salt and pepper to taste (but be generous, life’s too short for bland food)
Instructions
1. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Add the diced onion and sauté for 3-4 minutes until it turns soft and translucent, stirring occasionally to prevent burning.
3. Toss in the minced garlic and cook for another minute until fragrant, being careful not to let it brown too much.
4. Crumble in the pound of ground beef and cook for 5-7 minutes, breaking it up with a spoon until no pink remains and it’s nicely browned.
5. Sprinkle in the teaspoon of ground cumin and teaspoon of dried oregano, stirring for 30 seconds to toast the spices and wake up their flavors.
6. Pour in the undrained can of diced tomatoes and let it simmer for 2 minutes, allowing the tomatoes to break down slightly.
7. Add the cup of long-grain white rice and stir to coat it evenly with the mixture, toasting it for a minute to enhance nuttiness.
8. Pour in the two cups of beef broth and bring everything to a boil over high heat, which should take about 3-4 minutes.
9. Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
10. Remove from heat and let it sit covered for 5 minutes to allow the rice to steam and fluff up perfectly.
11. Stir in the splash of lime juice and season with salt and pepper to taste, mixing well to combine all the elements.
Gosh, this dish emerges with a tender, slightly sticky rice that clings to the savory beef, all brightened by that zesty lime kick. Serve it up straight from the pot for a cozy family meal, or get fancy by topping it with fresh cilantro and a side of fried plantains—it’s a flavor fiesta that’ll have everyone begging for seconds!
Cuban Beef and Bean Chili
Y’all ready to spice up your life? This Cuban Beef and Bean Chili is the cozy hug your taste buds have been dreaming of, packed with bold flavors that’ll make your kitchen smell like a Havana street food stall. Get ready to impress your friends and family with this fiesta in a bowl!
Ingredients
– A couple of pounds of ground beef
– A big ol’ onion, diced up
– A few cloves of garlic, minced
– A can of black beans, drained and rinsed
– A can of kidney beans, drained and rinsed
– A can of diced tomatoes
– A couple of tablespoons of chili powder
– A teaspoon of cumin
– A pinch of salt and pepper
– A splash of olive oil
– A cup of beef broth
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it’s soft and translucent.
3. Toss in the minced garlic and cook for 1 more minute, just until fragrant—don’t let it burn!
4. Crumble in the ground beef and cook for 6-8 minutes, breaking it up with a spoon, until it’s browned all over.
5. Sprinkle in the chili powder, cumin, salt, and pepper, stirring to coat everything evenly for about 30 seconds to toast the spices.
6. Pour in the diced tomatoes, black beans, kidney beans, and beef broth, giving it a good stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens up nicely.
8. Taste and adjust seasoning if needed, but trust me, it’s already flavor town!
9. Ladle the chili into bowls and serve hot.
Now that’s a chili that’s hearty, smoky, and just the right amount of spicy. Not only does it have a rich, thick texture that clings to your spoon, but the beans add a lovely creaminess that balances the bold beef. Try topping it with a dollop of sour cream or some shredded cheese for an extra indulgent twist—it’s perfect for game day or a cozy night in!
Conclusion
Excitingly, these 35 Cuban beef recipes offer incredible flavor and variety for any home cook. We hope you’ll try them, share your favorites in the comments, and pin this article on Pinterest to inspire others!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
