Of all the world’s cuisines, Cuban food holds a special place with its vibrant flavors and comforting dishes. From slow-cooked ropa vieja to crispy tostones, these authentic recipes bring the warmth of Havana into your kitchen. Get ready to explore 30 delicious dishes that will transform your cooking and delight your family—let’s dive into these flavorful Cuban classics!
Cuban Mojo Marinated Pork
Kick off this flavorful dish with a vibrant mojo marinade that transforms pork into a zesty masterpiece. Keep it simple and let the bold flavors shine through every bite.
Ingredients
– Pork shoulder – 3 lbs
– Orange juice – ¾ cup
– Lime juice – ¼ cup
– Garlic – 6 cloves, minced
– Olive oil – 2 tbsp
– Cumin – 1 tsp
– Oregano – 1 tsp
– Salt – 1 tsp
Instructions
1. Combine orange juice, lime juice, minced garlic, olive oil, cumin, oregano, and salt in a bowl.
2. Place pork shoulder in a large resealable bag and pour the marinade over it. Tip: Massage the bag to ensure even coating and maximum flavor penetration.
3. Seal the bag and refrigerate for at least 4 hours, or ideally overnight for deeper flavor.
4. Preheat oven to 325°F.
5. Remove pork from the marinade, letting excess drip off, and place it in a roasting pan. Tip: Reserve a small amount of marinade for basting during cooking to keep the pork moist.
6. Roast the pork in the preheated oven for 2.5 to 3 hours, basting every 30 minutes with reserved marinade. Tip: Use a meat thermometer to check for an internal temperature of 145°F for safe doneness.
7. Remove from oven and let rest for 10 minutes before slicing.
You’ll love the tender, juicy texture with a perfect balance of citrus and garlic notes. Serve it shredded in tacos or alongside black beans and rice for an authentic Cuban feast.
Classic Cuban Ropa Vieja
Slow-cooked shredded beef defines this Cuban staple. Shredded flank steak simmers in a rich tomato sauce with peppers and onions. Serve it over rice for a complete meal.
Ingredients
– Flank steak – 2 lbs
– Olive oil – 2 tbsp
– Onion – 1, sliced
– Green bell pepper – 1, sliced
– Garlic – 4 cloves, minced
– Cumin – 1 tsp
– Oregano – 1 tsp
– Tomato sauce – 1 cup
– Beef broth – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Season flank steak with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear steak for 4 minutes per side until browned.
4. Remove steak and set aside.
5. Add onion and bell pepper to the pot; sauté for 5 minutes until softened.
6. Stir in garlic, cumin, and oregano; cook for 1 minute until fragrant.
7. Pour in tomato sauce and beef broth, scraping the bottom to deglaze.
8. Return steak to the pot, ensuring it’s submerged in liquid.
9. Bring to a simmer, then reduce heat to low.
10. Cover and cook for 2.5 hours until steak is fork-tender.
11. Remove steak and shred it using two forks.
12. Tip: For deeper flavor, let the shredded meat sit in the sauce for 10 minutes off heat.
13. Return shredded beef to the pot and stir to combine.
14. Simmer uncovered for 15 minutes to thicken the sauce.
15. Tip: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and stir in.
16. Taste and adjust seasoning with salt if needed.
17. Tip: For a brighter finish, stir in 2 tbsp chopped fresh cilantro before serving.
18. Serve hot over white rice.
Hearty and savory, the beef melts in your mouth with a tangy tomato base. The peppers add a subtle crunch against the tender shreds. Try stuffing it into warm tortillas for a Cuban-inspired taco night.
Authentic Cuban Picadillo
Often overlooked but deeply comforting, authentic Cuban picadillo combines savory ground beef with sweet raisins and briny olives. This one-pan wonder comes together quickly for a satisfying weeknight meal. Let’s get cooking.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 cup diced
– Green bell pepper – 1 cup diced
– Garlic – 4 cloves minced
– Ground beef – 1 lb
– Tomato sauce – 8 oz
– Dry white wine – ¼ cup
– Pimiento-stuffed olives – ½ cup sliced
– Raisins – ¼ cup
– Cumin – 1 tsp
– Dried oregano – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and bell pepper, sauté for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it up with a spoon, and cook for 6-8 minutes until browned.
5. Pour in tomato sauce and white wine, scraping up any browned bits from the pan bottom.
6. Add sliced olives, raisins, cumin, oregano, bay leaf, salt, and black pepper.
7. Reduce heat to low, cover, and simmer for 20 minutes to meld flavors.
8. Remove bay leaf before serving.
What makes this dish special is the contrast between the savory beef and the sweet, briny accents. Serve it over white rice with fried plantains for a traditional Cuban meal, or stuff it into empanadas for a handheld treat.
Traditional Cuban Rice and Beans
Essential for any Cuban meal, this rice and beans dish delivers authentic flavor with minimal effort. Every ingredient works together to create a comforting staple.
Ingredients
– Long-grain white rice – 1 cup
– Black beans – 15 oz can
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Water – 2 cups
– Salt – 1 tsp
Instructions
1. Rinse 1 cup long-grain white rice under cold water until water runs clear to remove excess starch.
2. Heat 2 tbsp olive oil in a medium pot over medium heat for 1 minute.
3. Add 1 diced medium onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Pour in rinsed rice and stir to coat with oil for 30 seconds.
6. Add 15 oz can black beans (undrained), 2 cups water, and 1 tsp salt.
7. Bring to a boil over high heat, then reduce to low, cover, and simmer for 20 minutes.
8. Remove from heat and let stand covered for 5 minutes to allow rice to fully absorb liquid.
9. Fluff with a fork before serving.
Moist and tender rice pairs perfectly with the creamy beans, offering a hearty texture. Serve alongside fried plantains or topped with a fried egg for extra richness.
Cuban Sandwich with Ham and Cheese
Kick off your lunch game with this classic Cuban sandwich, packed with savory ham and melted cheese. It’s a no-fuss, satisfying meal that comes together in minutes. Perfect for busy weekdays or lazy weekends.
Ingredients
– Cuban bread – 1 loaf
– Ham – 8 oz
– Swiss cheese – 4 slices
– Butter – 2 tbsp
– Yellow mustard – 2 tbsp
– Dill pickles – 4 slices
Instructions
1. Slice the Cuban bread loaf in half lengthwise.
2. Spread 2 tbsp of yellow mustard evenly on the bottom half of the bread.
3. Layer 8 oz of ham over the mustard-covered bread.
4. Place 4 slices of Swiss cheese on top of the ham.
5. Arrange 4 slices of dill pickles over the cheese.
6. Close the sandwich with the top half of the bread.
7. Spread 2 tbsp of butter on the outside of both sides of the sandwich.
8. Heat a panini press or skillet to 350°F.
9. Press the sandwich in the panini press for 5 minutes, or until the bread is golden brown and the cheese is melted.
10. If using a skillet, cook for 3-4 minutes per side over medium heat, pressing down with a spatula.
11. Remove the sandwich from the heat and let it rest for 2 minutes before slicing.
12. Slice the sandwich diagonally into halves or quarters.
This sandwich delivers a crispy exterior with a warm, gooey center, balancing the saltiness of ham and tang of pickles. Try serving it with plantain chips for an authentic Cuban twist or pack it for a picnic—it holds up well and tastes great at room temperature.
Cuban Style Shrimp Creole
You crave bold flavors with minimal effort. This Cuban-style shrimp creole delivers vibrant spice and tender seafood in under 30 minutes. Perfect for busy weeknights yet impressive enough for guests.
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 cup, diced
– Green bell pepper – 1 cup, diced
– Garlic – 3 cloves, minced
– Canned diced tomatoes – 1 (14.5 oz) can
– Tomato paste – 2 tbsp
– Chicken broth – ½ cup
– White wine – ¼ cup
– Shrimp – 1 lb, peeled and deveined
– Cumin – 1 tsp
– Oregano – 1 tsp
– Bay leaf – 1
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh cilantro – ¼ cup, chopped
– Lime – 1, cut into wedges
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and green bell pepper, sauté for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
5. Pour in canned diced tomatoes with their juices, chicken broth, and white wine.
6. Stir in cumin, oregano, bay leaf, salt, and black pepper.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
8. Add shrimp to the skillet in a single layer.
9. Cook shrimp for 3-4 minutes, flipping once, until pink and opaque.
10. Remove skillet from heat and discard the bay leaf.
11. Stir in chopped fresh cilantro.
12. Serve immediately with lime wedges on the side.
This dish boasts a juicy texture with plump shrimp swimming in a tangy, aromatic sauce. The bright acidity from tomatoes and lime cuts through the earthy spices. Try serving it over yellow rice or with crusty bread to soak up every last drop.
Cuban Black Bean Soup
Yield a rich, comforting bowl of Cuban black bean soup in under an hour. This hearty dish packs bold flavor with minimal effort. Perfect for busy weeknights or cozy weekends.
Ingredients
– Black beans – 2 cups
– Onion – 1, diced
– Garlic – 4 cloves, minced
– Olive oil – 2 tbsp
– Cumin – 1 tsp
– Oregano – ½ tsp
– Bay leaf – 1
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Lime – 1, juiced
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cumin and oregano, toasting for 30 seconds to release oils.
5. Pour in black beans, vegetable broth, and bay leaf.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
7. Remove bay leaf and discard.
8. Use an immersion blender to puree half the soup for creaminess, leaving some beans whole for texture.
9. Stir in salt and lime juice.
10. Simmer for 5 more minutes to meld flavors.
What a velvety, deeply spiced soup with a bright citrus finish. Serve topped with diced red onion or a dollop of sour cream for contrast. It thickens beautifully when refrigerated overnight.
Cuban Chicken Fricassee
A hearty Cuban classic, this chicken fricassee delivers bold flavor with minimal effort. Perfect for weeknights, it simmers to tender perfection. All you need is one pot and about an hour.
Ingredients
Chicken thighs – 2 lbs
Olive oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Tomato sauce – 1 cup
Chicken broth – 1 cup
Dry white wine – ½ cup
Bay leaves – 2
Cumin – 1 tsp
Oregano – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Potatoes – 2 large, cubed
Instructions
1. Pat chicken thighs dry with paper towels to ensure even browning.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Add chicken thighs skin-side down and cook for 6 minutes until golden brown.
4. Flip chicken and cook for 4 minutes more, then transfer to a plate.
5. Add chopped onion to the pot and sauté for 5 minutes until softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Pour in tomato sauce, chicken broth, and white wine, scraping up browned bits.
8. Add bay leaves, cumin, oregano, salt, and black pepper, stirring to combine.
9. Return chicken to the pot along with any accumulated juices.
10. Add cubed potatoes, submerging them in the liquid.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes.
12. Remove lid and simmer uncovered for 10 minutes to slightly thicken the sauce.
13. Discard bay leaves and season with additional salt if needed after tasting.
Velvety sauce clings to fall-off-the-bone chicken with perfectly tender potatoes. The cumin and oregano create an aromatic depth that’s unmistakably Cuban. Serve over white rice or with crusty bread to soak up every last drop.
Cuban Arroz con Pollo
Perfect for busy weeknights, this Cuban arroz con pollo delivers bold flavor with minimal effort. Packed with spices and tender chicken, it’s a one-pan wonder that satisfies every time.
Ingredients
– Chicken thighs – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 4 cloves, minced
– Long-grain white rice – 1.5 cups
– Chicken broth – 3 cups
– Tomato sauce – ½ cup
– Cumin – 1 tsp
– Oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Green olives – ¼ cup, pitted
– Cilantro – 2 tbsp, chopped
Instructions
1. Pat chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken thighs skin-side down and cook for 6 minutes until golden brown.
4. Flip chicken and cook for another 4 minutes, then remove and set aside.
5. In the same skillet, add diced onion and sauté for 3 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in long-grain white rice and toast for 2 minutes to enhance nuttiness.
8. Pour in chicken broth and tomato sauce, scraping up any browned bits from the pan.
9. Add cumin, oregano, salt, and black pepper, stirring to combine.
10. Return chicken thighs to the skillet, nestling them into the rice mixture.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
12. Remove from heat and let stand covered for 5 minutes to allow rice to absorb residual moisture.
13. Stir in green olives and chopped cilantro just before serving.
Fluffy rice soaks up the savory broth, while the chicken stays juicy and infused with spice. Serve it straight from the skillet with a squeeze of lime for a bright finish that cuts through the richness.
Cuban Guava Pastry (Pastelitos)
Some pastries demand fussy techniques, but Cuban guava pastelitos keep it simple. Sweet guava paste wrapped in flaky puff pastry creates magic with minimal effort. You’ll have warm, golden pastries ready in under 30 minutes.
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Guava paste – 8 oz
– Egg – 1
– Sugar – 2 tbsp
Instructions
1. Preheat oven to 400°F.
2. Thaw puff pastry sheets according to package directions until pliable but still cold.
3. Unfold pastry sheets on a lightly floured surface.
4. Cut each sheet into 4 equal squares.
5. Slice guava paste into 8 equal portions, about 1 oz each.
6. Place one portion of guava paste in the center of each pastry square.
7. Fold each square diagonally to form a triangle, enclosing the filling.
8. Press edges firmly with a fork to seal completely and prevent leaking.
9. Whisk egg with 1 tbsp water to make an egg wash.
10. Brush each pastry lightly with egg wash using a pastry brush.
11. Sprinkle tops evenly with sugar.
12. Place pastries on a parchment-lined baking sheet, spacing them 2 inches apart.
13. Bake for 18-20 minutes until puffed and golden brown.
14. Cool on baking sheet for 5 minutes before serving.
You get flaky, buttery layers that shatter with each bite, contrasting the sweet, sticky guava filling inside. Try serving them warm with a strong cafecito or dust with powdered sugar for extra sweetness.
Cuban Yuca with Garlic Sauce
Satisfyingly simple yet packed with flavor, this Cuban yuca dish delivers creamy texture with bold garlic punch. Perfect as a side or light meal. Ready in under 30 minutes.
Ingredients
Yuca – 1 lb
Salt – 1 tsp
Water – 4 cups
Garlic cloves – 4
Olive oil – ¼ cup
Lime juice – 2 tbsp
Instructions
1. Peel yuca and cut into 2-inch chunks, removing any tough central fibers.
2. Place yuca in pot with water and salt, bring to boil over high heat.
3. Reduce heat to medium and simmer for 20 minutes until fork-tender.
4. While yuca cooks, mince garlic cloves finely for maximum flavor release.
5. Heat olive oil in small pan over low heat for 2 minutes until warm but not smoking.
6. Add minced garlic to oil and cook for 1 minute until fragrant but not browned.
7. Remove garlic oil from heat and stir in lime juice immediately to preserve brightness.
8. Drain yuca thoroughly and arrange on serving plate.
9. Pour garlic sauce evenly over hot yuca while both are still warm.
Delightfully creamy yuca contrasts with the sharp, aromatic garlic sauce. Serve alongside grilled meats or topped with a fried egg for extra protein. The lime adds a refreshing zing that cuts through the richness.
Cuban Fried Plantains (Tostones)
Mashed twice and fried twice, these plantains transform from starchy to crispy perfection. Many think they’re sweet, but savory tostones rule Cuban tables. Grab green ones for that signature crunch.
Ingredients
– Green plantains – 2
– Vegetable oil – 1 cup
– Salt – 1 tsp
– Water – 1 cup
Instructions
1. Peel 2 green plantains completely, cutting off ends and slicing lengthwise to remove skin.
2. Cut plantains into 1-inch thick rounds on a diagonal for larger surface area.
3. Heat 1 cup vegetable oil in a heavy skillet to 350°F, verified with a thermometer.
4. Fry plantain rounds in single layer for 3 minutes per side until lightly golden but still firm.
5. Remove plantains with slotted spoon and drain on paper towels for 2 minutes.
6. Place one fried round between two plates and press firmly until ¼-inch thick. Tip: Use the bottom of a heavy glass if you lack a tostonera.
7. Dip each pressed plantain in 1 cup water for 5 seconds to moisten surface.
8. Return pressed plantains to hot oil (still at 350°F) and fry for 2 minutes per side.
9. Remove when deeply golden and edges are crisp, about 4 minutes total.
10. Drain on fresh paper towels and immediately sprinkle with 1 tsp salt while hot.
Tip: Salt sticks best when applied right after frying. Tip: Maintain oil temperature—if it drops, tostones will absorb excess oil.
Zesty and rigid, these tostones crackle with each bite yet remain tender inside. Serve them as a side with mojo-marinated pork or top with garlic shrimp for a full Cuban experience. Their sturdy shape makes them perfect edible scoops for black bean dip.
Cuban Garbanzo Bean Soup
A hearty Cuban garbanzo bean soup warms you right up. This simple recipe delivers big flavor with minimal effort. Perfect for chilly evenings or meal prep.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 4 cloves, minced
– Garbanzo beans – 2 (15 oz) cans, drained and rinsed
– Vegetable broth – 4 cups
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lime – 1, juiced
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat for 2 minutes.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Tip: Toasting the garlic briefly enhances its flavor without burning.
5. Add drained garbanzo beans, vegetable broth, cumin, salt, and black pepper.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
7. Use a potato masher to gently crush some beans against the pot side to thicken the soup.
8. Tip: Partially mashing creates a creamy texture while keeping whole beans for bite.
9. Stir in lime juice and simmer for another 5 minutes.
10. Remove from heat and stir in chopped cilantro.
11. Tip: Adding cilantro off heat preserves its fresh flavor and vibrant color.
12. Ladle into bowls and serve immediately.
Packed with creamy beans and zesty lime, this soup has a comforting, velvety texture. Top with extra cilantro or a dollop of sour cream for added richness. It pairs wonderfully with crusty bread for dipping.
Cuban-Style Roast Pork (Lechón Asado)
Bold flavors define this Cuban classic, perfect for feeding a crowd. Marinating overnight ensures maximum tenderness and authentic taste. Let’s get straight to it.
Ingredients
– Pork shoulder – 4 lbs
– Orange juice – 1 cup
– Lime juice – ½ cup
– Garlic cloves – 8
– Oregano – 2 tbsp
– Cumin – 1 tbsp
– Salt – 1 tbsp
– Black pepper – 1 tsp
– Olive oil – 2 tbsp
Instructions
1. Combine orange juice, lime juice, minced garlic, oregano, cumin, salt, and black pepper in a bowl.
2. Pierce the pork shoulder deeply all over with a knife to allow marinade penetration.
3. Place pork in a large resealable bag and pour marinade over it, ensuring full coverage.
4. Refrigerate for at least 8 hours or overnight for best flavor infusion.
5. Preheat oven to 325°F and remove pork from marinade, discarding excess liquid.
6. Pat pork dry with paper towels to promote better browning during roasting.
7. Rub olive oil evenly over the entire surface of the pork shoulder.
8. Place pork on a rack in a roasting pan, fat side up for self-basting.
9. Roast for 3 hours or until internal temperature reaches 195°F for pull-apart tenderness.
10. Rest the pork for 20 minutes before shredding with two forks.
Great served with black beans and rice, this pork boasts a crispy exterior and juicy, garlicky interior. The citrus marinade cuts through the richness beautifully. Try it in tacos or sandwiches for a next-day twist.
Cuban Tres Leches Cake
Keep it simple: this Cuban tres leches cake delivers moist, milky sweetness without fuss. Perfect for potlucks or lazy weekends. Just follow these steps.
Ingredients
Flour – 1 cup
Sugar – 1 cup
Eggs – 5
Baking powder – 1 tsp
Vanilla extract – 1 tsp
Whole milk – 1 cup
Evaporated milk – 1 can (12 oz)
Sweetened condensed milk – 1 can (14 oz)
Heavy cream – 1 cup
Instructions
1. Preheat oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together 1 cup flour, 1 cup sugar, and 1 tsp baking powder until combined.
3. Add 5 eggs and 1 tsp vanilla extract to the dry ingredients, then beat with a mixer on medium speed for 2 minutes until smooth. Tip: Don’t overmix to avoid a tough cake.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
5. While the cake bakes, combine 1 cup whole milk, 1 can evaporated milk, and 1 can sweetened condensed milk in a pitcher, stirring well.
6. Let the cake cool in the pan for 10 minutes after baking, then poke holes all over the top with a fork. Tip: Poke holes while warm for better milk absorption.
7. Slowly pour the milk mixture over the cake, ensuring it soaks in evenly.
8. Refrigerate the cake for at least 4 hours, or overnight for best results. Tip: Chill thoroughly to set the texture and enhance flavors.
9. Before serving, whip 1 cup heavy cream until stiff peaks form, then spread it over the cake.
Light and soaked through, this cake boasts a tender crumb and rich, creamy sweetness from the three milks. Top with fresh berries or a sprinkle of cinnamon for a twist, and enjoy it chilled for the ultimate refreshment.
Cuban Style Beef Empanadas
Vividly spiced and perfectly portable, these empanadas deliver authentic Cuban flavor in every bite. They’re ideal for gatherings or quick meals. Let’s make them.
Ingredients
– Ground beef – 1 lb
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Cumin – 1 tsp
– Oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Empanada discs – 12, thawed
– Egg – 1, beaten
Instructions
1. Heat olive oil in a skillet over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef and cook until browned, breaking it up with a spoon.
5. Stir in cumin, oregano, salt, and black pepper.
6. Remove from heat and let the filling cool completely.
7. Preheat oven to 375°F.
8. Place an empanada disc on a clean surface.
9. Spoon 2 tbsp of filling onto one half of the disc.
10. Fold the disc over to form a half-moon shape.
11. Press the edges firmly with a fork to seal.
12. Repeat with remaining discs and filling.
13. Brush each empanada with beaten egg.
14. Bake for 20 minutes until golden brown and crisp.
15. Let cool for 5 minutes before serving.
Hearty and satisfying, these empanadas boast a flaky crust and savory beef filling. Serve them with a side of mojo sauce for an extra kick. They’re perfect for dipping and sharing.
Cuban Coffee (Cafecito)
Vividly strong and sweet, Cuban coffee delivers an instant jolt of energy. This concentrated shot is traditionally shared among friends and family. Brewing it requires just a few simple ingredients and steps.
Ingredients
– Finely ground dark roast coffee – 2 tbsp
– Granulated sugar – 2 tbsp
– Water – ¼ cup
Instructions
1. Pour ¼ cup of water into a stovetop Moka pot or small saucepan.
2. Add 2 tbsp of finely ground dark roast coffee to the Moka pot’s filter basket.
3. Assemble the Moka pot and place it on the stove over medium heat.
4. Heat until the coffee begins to percolate and fill the top chamber, about 3-4 minutes.
5. Meanwhile, place 2 tbsp of granulated sugar in a small heatproof cup or pitcher.
6. As the first few drops of coffee emerge, immediately pour them over the sugar.
7. Vigorously whisk the coffee and sugar mixture until it becomes a pale, thick foam, about 1 minute.
8. Once all coffee has brewed, slowly pour the remaining coffee into the foam.
9. Gently stir to combine, ensuring the foam integrates but doesn’t deflate completely.
10. Serve immediately in small espresso cups.
Rich and velvety, this coffee boasts a creamy foam layer atop intensely bold flavors. Enjoy it as a quick pick-me-up or pair with buttered toast for a simple breakfast. The sweet foam contrasts beautifully with the robust coffee beneath.
Cuban Flan
Cuban flan delivers smooth, rich custard with caramel sweetness. This version keeps it simple and foolproof. Start with quality ingredients for best results.
Ingredients
– Sugar – ¾ cup
– Eggs – 4 large
– Sweetened condensed milk – 14 oz can
– Evaporated milk – 12 oz can
– Vanilla extract – 1 tsp
Instructions
1. Preheat oven to 350°F.
2. Place ¾ cup sugar in a heavy saucepan over medium heat.
3. Cook sugar without stirring until it melts into amber liquid caramel, about 8-10 minutes. Tip: Swirl the pan gently for even melting.
4. Immediately pour caramel into a 9-inch round baking dish, tilting to coat the bottom evenly.
5. In a large bowl, whisk 4 eggs until just combined.
6. Add the can of sweetened condensed milk, evaporated milk, and 1 tsp vanilla extract.
7. Whisk mixture until smooth and fully incorporated. Tip: Avoid overmixing to prevent bubbles.
8. Pour custard mixture over the caramel in the baking dish.
9. Place the baking dish in a larger roasting pan.
10. Fill the roasting pan with hot water until it reaches halfway up the sides of the baking dish.
11. Carefully transfer to the oven and bake for 50-60 minutes, or until the center is set but still jiggles slightly. Tip: Use a water bath for even, gentle cooking.
12. Remove from oven and water bath, then cool to room temperature.
13. Refrigerate for at least 4 hours or overnight.
14. Run a knife around the edges to loosen the flan.
15. Invert onto a serving plate, allowing caramel to drizzle over the top.
Unexpectedly creamy and luxuriously smooth, this flan melts with each spoonful. The deep caramel sauce contrasts perfectly with the delicate custard. Serve chilled with fresh berries or a sprinkle of cinnamon for a refreshing twist.
Conclusion
Ready to bring the vibrant flavors of Cuba to your kitchen? This collection offers authentic, delicious recipes perfect for any home cook. Try them out, leave a comment with your favorites, and share the inspiration on Pinterest!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
