So, in order to answer a question I asked me grandma (Cuban herself) for a couple of recipes. Mind ye she uses NO measurings at all, so the ones I put up might be a tad off. With latin food (and most, unless itwill be baked orsomehow needs precise ammounts) ye shouldn't bother on an exact ammount. Like dancing latin music: just feel it flow.
Here is a whole menu (quantities can be changed) for a full party to enjoy. Big dishes to the center and everyone serves themselves.
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Macitas de cerdo
2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt
2 cups water
Cooking oil for deep fat frying
Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.
Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].
Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic.
Mariquitas
3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt
Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350oF.
Peel the plantains. Slice lengthwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together.
Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and serve.
Yuca
3 fresh yuca (cassava) *
1/2 tsp salt
lemon juice
Boil yuca (similar to potatoes) in large pot with salt until tender. Remove from water and sprinkle with lemon juice. Pour mojo criollo over it.
Mojo Criollo
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted.
Add the sour orange juice, cumin and salt and pepper. Bring to a rolling boil. Taste and correct seasoning, if needed
Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.
Moros con Cristianos
1 can of black beans
2-3 cups of already cooked white rice
1/3 cup of sofrito casero (Blend onion, bell pepper, garlic and cilantro til puree)
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon of oregano and a drizzle of apple cider vinegar
1 garlic clove finely chopped
1 cup of beer or broth
1/2 can tomato sauce
In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.
Lechón Asado
Make mojo: In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.
Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve
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Now make some Mojitos and take a cigar out. Put on Buena Vista Social Club and takeout the dominoes. Enjoy the evening.
Here is a whole menu (quantities can be changed) for a full party to enjoy. Big dishes to the center and everyone serves themselves.
-----------------------------------------------------------------------------------
Macitas de cerdo
2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt
2 cups water
Cooking oil for deep fat frying
Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.
Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].
Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic.
Mariquitas
3 to 4 cups canola or peanut oil for frying
2 green plantains
salt or garlic salt
Pour the oil to a depth of 2 or 3 inches in a deep-fat fryer, a dutch oven or heavy skillet. Heat to 350oF.
Peel the plantains. Slice lengthwise for Mariquitas or in round chips for Chicharritas, as thinly as possible, using a mandolin if you have one, with the blade at its thinnest opening. Slide them into the hot fat in small batches. You don't want them to clump together.
Fry until golden brown and crispy, about 1 to 2 minutes, turning with a metal skimmer. Drain on paper towels. Sprinkle with salt and serve.
Yuca
3 fresh yuca (cassava) *
1/2 tsp salt
lemon juice
Boil yuca (similar to potatoes) in large pot with salt until tender. Remove from water and sprinkle with lemon juice. Pour mojo criollo over it.
Mojo Criollo
1/3 cup olive oil
6 to 8 cloves garlic, thinly sliced or minced
2/3 cup sour orange juice
1/2 tsp ground cumin
Salt and freshly ground black pepper, to taste
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and lightly toasted.
Add the sour orange juice, cumin and salt and pepper. Bring to a rolling boil. Taste and correct seasoning, if needed
Cool before serving. Mojo is best when served within a couple of hours of making, but it will keep for several days, well capped in a jar or bottle, in the refrigerator.
Moros con Cristianos
1 can of black beans
2-3 cups of already cooked white rice
1/3 cup of sofrito casero (Blend onion, bell pepper, garlic and cilantro til puree)
Salt and pepper to taste
1/2 teaspoon cumin
1/2 teaspoon of oregano and a drizzle of apple cider vinegar
1 garlic clove finely chopped
1 cup of beer or broth
1/2 can tomato sauce
In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
Let sit for 10-15 minutes before serving.
Lechón Asado
Make mojo: In a small bowl stir together all mojo ingredients until salt is dissolved. Chill sauce, covered, at least 1 hour and up to 24.
Trim all fat from pork. In a sealable plastic bag combine pork and mojo. Seal bag, pressing out excess air. Marinate pork, chilled, 3 hours.
Preheat oven to 400 degrees.
Drain pork, discarding marinade, and pat dry. In a small roasting pan roast pork 30 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Transfer pork to a cutting board and let stand 10 minutes. Cut pork into thin slices and serve
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Now make some Mojitos and take a cigar out. Put on Buena Vista Social Club and takeout the dominoes. Enjoy the evening.
