Tamal en Cazuela

A variation of tamales, in tamal en cazuela, a traditional Cuban dish, the pork and corn are simmered together until thickened.

Ingredients

• 2 lbs pork shoulder (or pork loin), diced into bite-size pieces
• 2 lbs baby corn , or tender corn kernels
• 5 cups boiling water
• 6 cloves garlic , crushed
• 1 tablespoon salt
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
• ½ cup extra virgin olive oil , or corn oil
• 1 onion , chopped
• 1 green pepper , chopped
• 4 ajis cachuchas (sweet Cuban peppers), seeded and thinly sliced
• ½ cup tomato sauce (passata)
• ⅓ cup vino seco (Cuban dry cooking wine)
• 3 tablespoons harina fina (finely ground yellow cornmeal)
• 1 tablespoon flat leaf parsley , finely chopped
• 3 tablespoons cilantro , finely chopped

Equipment

• Blender
• Dutch oven

Instructions

• Place the pork into a large bowl.
• In another bowl, mix together the garlic, salt, oregano and cumin to make a paste, then add the bitter orange (or orange or lime) juice. Pour the entire contents of the bowl over the pork.
• Cover with cling film and marinate in the refrigerator for 4 hours.
• In the bowl of a blender, mix together 3 cups (750 ml) of water and the corn to make a smooth purée, adding a little more water if necessary.
• Remove the pork from the marinade, and dry on paper towels. Reserve the marinade.
• In a large skillet over medium-high heat, heat the oil then add the pieces of pork in a single layer, spacing them out a bit.
• Reduce the heat to medium, and brown the pork on all sides for 8 to 10 minutes.
• When it is golden, remove the pork and set aside.
• In a Dutch oven, pour the remaining water and add the onion, bell pepper and Cuban peppers. Cook over medium-low heat, stirring frequently, for 15 minutes, until the onion and peppers are softened.
• Add the meat, tomato sauce, wine, reserved marinade, and the corn purée.
• Bring to a boil over medium-high heat, stirring constantly.
• Add the cornmeal, mix well, then reduce the heat to low.
• Cover the pot and simmer gently, stirring frequently, for about 1 hour, until the corn thickens to a mushy consistency.
• Taste and adjust the seasoning.
• To serve, pour the tamal into a shallow dish or large soup bowl.
• Sprinkle with parsley and cilantro, and enjoy immediately.

Vaca Frita

Traditional Cuban dish made with simmered meat that is then fried until crispy and golden.

Ingredients

• 2 lb beef flank (or veal flank)
• 1¼ cup beef broth
• 3 onions , julienned
• 2 small green bell peppers , julienned
• 1 lime , juiced
• 6 cloves garlic , crushed
• 4 tablespoons olive oil
• 1 tablespoon parsley , finely chopped
• 2 bay leaves
• 1 teaspoon oregano
• ½ teaspoon ground cumin
• Salt
• Black pepper , freshly ground
• 1 lime , quartered

Instructions

• Place the meat in a large saucepan over medium to high heat, and cover with the broth.
• Bring to a boil, then reduce the heat.
• Add the oregano, cumin, bay leaf, a pinch of salt and a pressed garlic clove, and cook for about 45 minutes to 1 hour.
• When the meat is cooked, turn off the heat, remove it from the saucepan, drain it and let it cool to room temperature.
• Once it has cooled a little, with a fork or by hand, shred the meat, getting rid of any skin and / or ligaments.
• In a large skillet, heat the olive oil over medium heat, add the remaining garlic, peppers and onions. Sauté for 2 minutes and add all the meat.
• Sauté everything until the meat becomes golden and crisp, then add the lime juice and pepper.
• Taste and adjust the seasoning with more salt if necessary. Mix and cook for a minute.
• Finally add the parsley.
• Remove from the heat and serve hot, preferably with white rice, black beans, ripe fried plantain and lime.

Natillas (Colombian Custard)

 

INGREDIENTS

 

• 3 cups whole milk
• 1 cup + 2 tablespoons of cornstarch
• 1 cup coconut milk
• 1/2 cup grated coconut
• 2 cinnamon sticks
• 1 can 14 oz condensed milk
• 1/2 teaspoon vanilla extract
• 1/3 cup sugar or to taste
• Pinch salt
• 1 tablespoon butter
• Cinnamon powder to taste

INSTRUCTIONS

 

• Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
• Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
• Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
• When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
• Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.

Cuban Pumpkin Flan

Nothing screams fall like pumpkin. And this flan, or flan de calabaza as we call it, is the perfect fall dessert that everyone will love. 

Ingredients

• 1 cup sugar
• 1 12 oz can evaporated milk
• 1 12 oz can sweetened condensed milk
• 1 15 oz can pumpkin puree
• 5 eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• pinch of salt

Instructions

1. Preheat oven to 350F.
2. Heat the sugar in a saucepan over medium heat until it caramelizes. Mix it a few times to help it melt evenly. Once it's brown, immediately remove from heat and pour into a 9-inch round pan. Set aside.
3. Beat the eggs lightly in a bowl and add the remaining ingredients. Stir well.
4. Pour the flan mixture into the pan with the caramel sauce.
5. Make the water bath by placing the flan dish into a large roasting pan and pouring water into the roasting pan (not the flan) until it reaches halfway up the side of the flan dish.
6. Bake uncovered for 45 minutes to 1 hour, or until it is set. You can insert a toothpick to check if it comes out clean.
7. Let flan cool and refrigerate overnight.
8. Unmold by running a knife along the edge of the pan and carefully invert onto a large platter.

Notes

Remember to keep an eye on the caramel and don't over mix the flan.

Cuban Garlic Sauce

 Mojo de ajo is a garlic and cilantro sauce with delicious citrus notes that is very popular in Cuba.

Ingredients

• 10 cloves garlic , chopped or crushed, to taste
• 1 bunch fresh cilantro , finely chopped
• 1 small white onion , finely grated
• ½ cup lemon juice , freshly squeezed
• 2 oranges , freshly squeezed
• 3 tablespoons white vinegar
• ¾ cup extra virgin olive oil
• Salt
• Black pepper , freshly ground

Equipment

• 2 glass jars of 10 oz / 300 ml , sterilized

Instructions

• Heat the olive oil in a small saucepan, removing it from the heat just before reaching its smoke point.
• In a bowl, combine all the ingredients and add the hot oil.
• Divide the resulting sauce into previously sterilized glass jars and wait for the mixture to cool before closing the jars tightly and storing in the refrigerator.
• Mojo de ajo is served, for example, with steamed or fried yuca. It is also used as a marinade or garnish for many dishes, especially for fish and seafood.

Sopa de Mani (Bolivia Peanut Soup)

Sopa de mani is one of the most delicious and traditional soups of Bolivia. It is made with peanuts, pasta, peas and potatoes, and is accompanied by pieces of beef or chicken.

Ingredients

• 3 lb (1.5kg) beef with bone (neck or rib), cut into pieces
• 4 oz. (120g) raw peanuts
• 1 white onion , peeled and chopped
• 1 carrot , diced
• 3 oz. (100g) peas (fresh or frozen)
• 1 stalk celery , finely chopped
• ½ red bell pepper , diced
• ¼ cup vegetable oil
• 3 cloves garlic , chopped
• 6 cups beef broth (or vegetable broth)
• 4 potatoes , cut into large cubes
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ lb (250g) macaroni pasta
• 1 small bunch flat parsley , chopped
• Salt
• Black pepper

Instructions

• Toast the macaroni in a dry pan, stirring constantly over medium heat until golden brown (about 8 minutes). Set aside.
• Soak the peanuts in hot water for 2 minutes so that they can be peeled easily. Drain them.
• In the bowl of a blender, mix the peanuts and a cup of cold water until you obtain a paste. Set aside.
• In a large pot, heat the oil over medium heat and sauté the garlic.
• Add the onion, carrot, peas, and celery.
• Sauté over high heat for 5 minutes, stirring constantly.
• Add the meat, red bell pepper and broth and sauté over medium heat for 5 minutes.
• Add the blended peanuts and stir well.
• Add the potatoes. Add salt, black pepper, cumin and oregano. Mix well.
• Cover and cook over medium heat for 15 minutes.
• Add the toasted macaroni.
• Cover and cook over low heat for 15 minutes, stirring regularly.
• Sprinkle with chopped parsley at time of serving.

Notes

Sopa de mani is served with a topping of French fries.

Mediterranean baked fish

 Loaded with bright Mediterranean flavors, this baked white fish takes is seasoned with oregano and garlic and topped with a mixture of tomatoes, olives, and red onions. Ready in about 25 minutes!

• 1 ½ lb white fish fillet such as cod or halibut, (1 to 1 ½ in thickness)
• ▢Kosher salt and ground black pepper
• ▢Extra virgin olive oil
• ▢Juice of ½ lemon more for later
• ▢8 ounces cherry tomatoes, halved
• ▢3 ounces pitted olives, halved (I used a combination of kalamata olives and green olives)
• ▢3 tablespoons minced red onion
• ▢4 to 5 garlic cloves, minced
• ▢1 tablespoon fresh thyme leaves
• ▢2 teaspoons dried oregano
  
  

  INSTRUCTIONS

  • Heat the oven to 425 degrees F.
  • Pat the fish dry and season with salt and pepper on both sides. Brush a 9 ½ x 13-inch baking dish with a little extra virgin olive oil and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
    
    
    
    
  • In a medium mixing bowl, combine the tomatoes, olives, onions, garlic and spices. Add a very small pinch of salt and ground pepper. Add a generous drizzle (about 3 tablespoons extra virgin olive oil) toss to combine.
    
    
    
    
  • Pour the tomato and olive mixture over the fish.
  • Bake in the heated oven for 15 to 20 minutes (this will depend on the thickness of your fish).
  • Remove from the heat and serve.