makes about 4 servings

4 poblano chiles, peeled and seeded
1 medium onion, cut in halves
1 pound center loin roast, cut in strips
1 clove garlic, finely chopped
2 tablespoons vegetable oil
2 tablespoons tomato paste
1 tablespoons red wine vinegar
1/4 teaspoon salt
½ pound tomatoes, finely chopped
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5 eggs, beaten
1 14 ounce can sweetened condensed milk
1 cup of milk
1 teaspoon vanilla (can use up to 1 tablespoon)
½ cup of sugar
1 tablespoon water

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For the most authentic taste, don’t use standard processed cold cuts. Try making it after Thanksgiving when you are likely to have both leftover turkey and ham. If you must use cold cuts, at the very least, make sure they sliced thickly, or use more than indicated.

This sandwich is usually made using Cuban bread. If you can’t find it, substitute any crusty bread such as French or Italian. It is also usually pressed in a sandwich iron. If you don’t have one, use a skillet as described.

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tablespoon olive oil
3 cloves of garlic, peeled and chopped
1 medium yellow onion, chopped
3 pounds of lamb shanks in 1 ½ inch pieces
8 ounces tomato sauce
1 tablespoon annatto oil
salt and pepper
½ teaspoon oregano
½ teaspoon cumin
1 cup of chicken stock

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Fried Cow

2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced

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Chicken with Okra and Plantains

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
• salt or MSG, black pepper, paprika, cumin, coriander
• vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 ½ cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juice

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Avocado and Pineapple Salad

Mix the following ingredients for a simple Cuban style salad.

• Shredded iceberg lettuce
• 2 cups of pineapple chunks
• 1 large avocado, peeled and cut in slices
• 1 small onion, sliced thin
• olive oil
• red wine or cider vinegar
• salt and pepper

Black beans are a staple to Cuban cooking, and its amazing in how many dishes it can be used. But it is used everyday. The following serves 6 as a side dish. It can also be thinned with chicken stock to make black bean soup, another common Cuban staple.

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Rabbit Stew with Coconut

1 medium size rabbit, chopped
1 large onion, chopped fine
2 cloves of garlic, minced
fresh chiles to taste, chopped
1 large tomato, chopped coarsely
oregano, salt and pepper to taste
1 ¾ cup chicken stock
2/3 cup coconut cream
cooking oil

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• 2 pound of beef, cut in bite size cubes
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 large tomatoes, coarsely chopped
• 1 green bell pepper; chopped
• 1 red bell pepper chopped
• 1 teaspoon black pepper
• 1 tablespoon oregano
• 2 teaspoon of basil
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sugar
• 1 cup of dried apricots, chopped coarsely if whole and large
• 3 medium potatoes, peeled and diced
• 3 sweet potatoes, peeled and diced
• 2 cups of beef broth
• 1 medium large Pumpkin
• butter or margarine; melted
• 1/4 c Dry sherry
• 1 pound of whole kernel corn, drained and/or defrosted

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