Easy Cuban

Cookbook
Taste Cuba with Authentic and Easy
Cuban Recipes
(2nd Edition)

By
BookSumo Press
All rights reserved

Published by
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Table of Contents 52 . . . . . . . Slow Cooker Black Bean Soup
53 . . . . . . . 5-Ingredient Cuban Rice
54 . . . . . . . Rita’s Rice
7 . . . . . . . . Full Cuban Empanadas
55 . . . . . . . Cuban Rice Bowls
8 . . . . . . . . Sofrito Bean Soup
58 . . . . . . . Cuban Bruschetta
9 . . . . . . . . Pizza Old Havana
60 . . . . . . . South American Deep Dip
10 . . . . . . . Cuban Beefsteaks
61 . . . . . . . Authentic Bean Soup
11 . . . . . . . How to Make an Chayote Salad
64 . . . . . . . Cuban Mushroom Skillet
14 . . . . . . . Flank Steak Soup
65 . . . . . . . Chickpeas Cubano
15 . . . . . . . Cuban Tuna Steaks with Tropical Glaze
66 . . . . . . . Latin Marinade
16 . . . . . . . Cuban Steak Cutlets
67 . . . . . . . Bistec Frito: (Fried Steaks)
17 . . . . . . . Orangy Grilled Steak
70 . . . . . . . Authentic Arroz y Gandules
20 . . . . . . . Burritos Guevara
71 . . . . . . . Papaya Slush: (Batido)
21 . . . . . . . Cuban Caribbean Kabobs
72 . . . . . . . Cuban Fritters
22 . . . . . . . Isabella’s Vanilla Batido
73 . . . . . . . Corn and Black Bean Dip
23 . . . . . . . Bistec Cebolla
76 . . . . . . . Olive Mojo
24 . . . . . . . Arroz Amarillo
77 . . . . . . . Black Cakes with Tropical Rice
25 . . . . . . . Couscous in Havana
78 . . . . . . . Carmen’s Avocado Boats
28 . . . . . . . Pimento Chicken and Okra Stew
29 . . . . . . . Cuban Fruit Danishes
30 . . . . . . . Spinach Empanadas with Cheese
31 . . . . . . . Shrimp and Black Bean Pot
34 . . . . . . . How to Make Mojo: (Meat Marinade)
35 . . . . . . . Cuban Pulled Beef
36 . . . . . . . Latin Chicken Dip
37 . . . . . . . Sea Scallops Salad with Mango Chutney
40 . . . . . . . Latin Lentil Salad with Cuban Dressing
41 . . . . . . . Cuban Ground Beef with Cooked Rice
42 . . . . . . . Creamy Cilantro Soup
43 . . . . . . . Cuban Black Bean Burgers
46 . . . . . . . Avenida de Belgica Shrimp Salad
47 . . . . . . . Mash Potatoes Cuban
48 . . . . . . . Jackie’s Flan
49 . . . . . . . Caribbean Beet Salad
Full Prep Time: 10 mins

Cuban Empanadas Total Time: 50 mins

Servings per Recipe: 4

Calories 163.7
Fat 11.9g
Cholesterol 38.5mg
Sodium 118.2mg
Carbohydrates 2.8g
Protein 10.9g

Ingredients
1/2 lb ground beef minced
1 tbsp olive oil 1/2 onion, diced
2 tbsp sofrito sauce 1/8 tsp black pepper
1 packet sazon goya with coriander and 1/2 tsp oregano
annatto 6 large stuffed olives, diced
1/4 C. tomato sauce 1 package frozen turnover dough
1 tsp minced garlic or 2 cloves garlic, oil

Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the beef for 8 min.
2. Add the sofrito sauce with sazon goya, tomato sauce, garlic, onion, oregano, olives, a pinch
of salt and pepper.
3. Let them cook for 16 min over low heat until the mixture becomes thick to make the
filling.
4. Lay the turnover dough on a floured board. Flatten the triangles until they become 1/2
inch longer.
5. Place 1 tbsp of the filling in the middle of each dough triangle. Fold the dough over the
filling.
6. Press the edges with a fork to seal them.
7. Place a large deep pan over medium heat. Heat in it 2 inch of oil until it becomes hot.
8. Cook in it the empanadas until they become golden brown. Drain them and place them
on paper towels.
9. Allow the empanadas to cool down for a while then serve them with your favorite dip.
10. Enjoy.

Full Cuban Empanadas 7

SOFRITO
Bean Soup
Prep Time: 30 mins
Total Time: 5 hr

Servings per Recipe: 9

Calories 189.1
Fat 2.5g
Cholesterol 0.0mg
Sodium 92.2mg
Carbohydrates 32.2g
Protein 11.0g

Ingredients
14 oz dried black beans, rinsed 1 C. onion, finely chopped
7 C. water 3/4 C. pimento-stuffed green olives, plus
1-2 tbsp water two tbsp brine
1 (14 1/2 oz) cans reduced-chicken 1/2 C. carrot, finely chopped
broth 1/4 C. celery, finely chopped
2 tbsp red wine vinegar 5 garlic cloves, minced
Sofrito 2 tsp dried thyme
1 tbsp olive oil 1/4 tsp salt
1 C. green bell pepper, finely chopped

Directions
1. To make the beans:
2. Place a pot over medium heat. Stir in it the beans with 7 C. of water.
3. Cook them until they start boiling. Turn off the heat and put on the lid. Let them sit for 60
min.
4. Stir in the broth. Heat them until the broth starts boiling.
5. Lower the heat and let it cook for 3 h 10 min until the beans are done.
6. To make the sofrito:
7. Place a large pan over medium heat. Heat in it the oil. Stir in the rest of the ingredients.
8. Cook them for 60 min while adding some water if needed until the veggies become soft
and mushy.
9. Add the sofrito to the cooked beans and mix them well.
10. Get a food processor: Pour in it 1 C. of the mix and blend it smooth.
11. Add it to the bean and stir them well. Serve it with some rice and leftover meat.
12. Enjoy.
8 Sofrito Bean Soup
Pizza Prep Time: 1 hr 30 mins

Old Havana Total Time: 1 hr 45 mins

Servings per Recipe: 80

Calories 120.7
Fat 8.6g
Cholesterol 21.8mg
Sodium 350.1mg
Carbohydrates 4.3g
Protein 6.6g

Ingredients
Tomato Base 1 1/4 tbsp brown sugar
3 tbsp olive oil Garnish
2 tbsp diced garlic 10 oz Cotija cheese
1 medium onion 5 lbs other cheese
6 oz tomato paste 4 -6 prepared pizza crust, cooked
22 oz no-salt-added tomato sauce Roux
1 bay leaf unsalted butter
1/2 tsp cumin 2 tbsp masa corn flour, or all-purpose flour
1 tsp oregano 12 oz mild enchilada sauce
1/4 tsp salt 12 oz low beef broth
1/4 tsp pepper

Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 5 min.
2. Stir in the garlic and cook them for 4 min. Stir in the tomato paste, tomato sauce, bay leaf,
seasonings, and brown sugar.
3. Let them cook for 35 min over low heat to make the pizza sauce.
4. Place a heavy saucepan over medium heat. Heat in it the butter until it melts.
5. Mix in the flour and cook it until it becomes golden. Stir in the enchilada sauce and
whisk until no lumps are found.
6. Stir in the cumin, garlic, brown sugar, and beef broth. Let them cook over low heat until
the sauce becomes thick to make the roux.
7. Add the pizza sauce and combine them well.
8. Preheat the oven to 350 F.
9. Place the pizza crusts on a baking sheets. Grease them with a cooking spray.
10. Spread 1/2 C. of pizza sauce over each pizza crust. Top them with the cotija cheese and
1/2 C. of the other cheese.
11. Lay over them toppings of your choice. Place the pizzas in the oven and let them cook
for until the cheese melts.
12. Serve your pizza hot.
13. Enjoy.
Pizza Old Havana 9
CUBAN
Beefsteaks
Prep Time: 5 mins
Total Time: 15 mins

Servings per Recipe: 1

Calories 2477.4
Fat 237.4g
Cholesterol 617.7mg
Sodium 1269.8mg
Carbohydrates 31.7g
Protein 59.4g

Ingredients
Cheese Sauce 1 C. crispy potato sticks
8 oz heavy cream 1/4 C. raw onion, Sliced
6 oz cheddar cheese
Sandwich
1 loaf Cuban bread
4 oz sliced raw beef

Directions
1. To make the cheese sauce:
2. Place a heavy saucepan over medium heat. Heat in it the cream until it becomes hot.
3. Get food processor: Combine in it the hot cream with cheddar cheese.
4. Let them sit for few minutes. Blend them smooth.
5. To prepare the sandwich:
6. Place a small skillet over medium heat. Heat in it a splash of oil or some butter.
7. Cook in it the onion for 5 to 7 min until it becomes golden.
8. Stir in the beef and cook them for 2 min. Stir in 2 oz. of the cheese sauce. Put on the lid
and let them cook for 6 to 10 min.
9. Spread the cheese sauce on the Cuban sandwich bread. Lay in it the cooked beef and
onion mix followed by the potato sticks.
10. Serve your sandwich right away.
11. Enjoy.

10 Cuban Beefsteaks
How to Make Prep Time: 10 mins

an Chayote Salad Total Time: 25 mins

Servings per Recipe: 6

Calories 114.5
Fat 9.2g
Cholesterol 0.0mg
Sodium 105.8mg
Carbohydrates 8.0g
Protein 1.6g

Ingredients
6 chayote (similar to squash)
1/2 tsp mustard
1/4 tsp salt
1/4 tsp black pepper
1/4 C. extra virgin olive oil

Directions
1. Place a large saucepan over medium heat. Place in it the chayotes and cover them with
water.
2. Bring them to a rolling boil for 14 to 16 min until they become soft.
3. Drain the chayotes and let them cool down for few minutes. Cut them into dices.
4. Get a mixing bowl: Toss in it the diced chayotes with the remaining ingredients. Toss them
to coat.
5. Place the salad in the fridge to cool down completely. Serve it with some lettuce and sour
cream.
6. Enjoy.

How to Make an Chayote Salad 11

FLANK
Steak Soup
Prep Time: 10 mins
Total Time: 2 hr 10 mins

Servings per Recipe: 8

Calories 494.9
Fat 29.2g
Cholesterol 73.3mg
Sodium 406.8mg
Carbohydrates 16.4g
Protein 40.6g

Ingredients
8 tbsp olive oil 2 tbsp vinegar
3 lbs flank steaks, cut crosswise in 6 1 quart chicken stock
pieces 2 bay leaves
coarse salt 1 tsp black pepper
black pepper 1 pinch ground cumin
3 large Spanish onions, 1 peeled and 3 garlic cloves, thinly sliced
cut in large dice, 2 sliced 2 tbsp tomato paste
3 bell peppers, 1 cut in large dice, 2 1 1/2 C. crushed tomatoes
sliced 1/2 tsp Tabasco sauce

Directions
1. Sprinkle some salt and pepper all over the steaks.
2. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 4 to 5 min
on each side.
3. Stir the veggies into the pan. Cook them for 3 min. Stir in the vinegar, with steak pieces,
broth and seasonings.
4. Let them cook for 2 h 35 min over low heat. Turn off the heat and let the pan sit for 35
min.
5. Drain the steak pieces and cut them into small pieces. Drain the veggies from the broth
and slice them.
6. Place a stew pot over medium heat. Cook in it the veggies with tomato paste and crushed
tomatoes. Let them cook for 16 min over low heat.
7. Stir in the shredded meat with cooking broth. Let them cook for 15 min over low heat to
heat them through.
8. Serve your stew warm with some white rice.
9. Enjoy.

14 Flank Steak Soup

Cuban Prep Time: 20 mins

Tuna Steaks with Total Time: 30 mins

Tropical Glaze Servings per Recipe: 4

Calories 716.1
Fat 11.0g
Cholesterol 75.3mg
Sodium 95.6mg
Carbohydrates 108.0g
Protein 49.7g

Ingredients
3/4 C. cider vinegar 12 oz mangoes, slices divided
3/4 C. firmly packed brown sugar 1/4 C. golden seedless raisins
2 tsp Madras curry powder 4 (7 oz) ahi tuna steaks
1/2 tsp ground cinnamon
1/8 tsp ground red pepper
1/4 tsp minced garlic
6 medium bananas, sliced, divided

Directions
1. Place a small saucepan over medium heat. Stir in it the vinegar, sugar, curry powder,
pepper, cinnamon and minced garlic.
2. Let them cook for 2 min. Stir 4 sliced bananas with 1 C. of diced mango. Let them cook
for 11 min over low heat.
3. Stir in the remaining banana slices with mango and raisins. Turn off the heat and let it sit
for 35 min.
4. Place a large pan over medium heat. Grease it with a cooking spray.
5. Season the tuna steaks with some salt and pepper. Cook them for 4 to 6 min on each
side.
6. Spoon the chutney over the tuna steaks then serve them.
7. Enjoy.

Cuban Tuna Steaks with Tropical Glaze 15

CUBAN
Steak Cutlets
Prep Time: 15 mins
Total Time: 25 mins

Servings per Recipe: 4

Calories 286.2
Fat 10.9g
Cholesterol 265.0mg
Sodium 246.0mg
Carbohydrates 8.0g
Protein 36.6g

Ingredients
4 steaks, 1/4 inch thick 1/8 tsp salt
1 chopped onion 4 eggs
3 garlic cloves, minced 1 C. ground cracker meal, salted to taste
1/4 C. orange juice, sour orange juice ( flour
or 1/8 C. orange juice & 1/16 C. lemon olive oil
juice & 1/16 C. lime juice)
1/8 tsp dried oregano
1/8 tsp peppercorn, smashed
1/8 tsp paprika, Spanish

Directions
1. Get a mixing bowl: Combine in it the onion with garlic, orange juice and salt.
2. Add the steaks and coat them with it.
3. Get a mixing bowl: Whisk in it the eggs. Drain the steaks from the marinade and dip them
in the eggs.
4. Coat them with flour then roll them in the breadcrumbs. Repeat the process to with the
steaks once again to make another layer.
5. Place a large pan over medium heat. Heat in it the oil. Cook in it the steaks for 6 to 8 min
on each side.
6. Serve your steaks warm with your favorite toppings.
7. Enjoy.

16 Cuban Steak Cutlets

Orangy Prep Time: 10 mins

Grilled Steak Total Time: 55 mins

Servings per Recipe: 6

Calories 539.5
Fat 39.1g
Cholesterol 148.0mg
Sodium 106.2mg
Carbohydrates 1.6g
Protein 42.6g

Ingredients
1/4 C. orange juice 2 lbs sirloin steaks, trimmed
2 tbsp lime juice
2 tbsp vegetable oil
2 tbsp grill mates McCormick's Montreal
Brand steak seasoning
1 1/2 tsp oregano
1/2 tsp ground cumin

Directions
1. Before you do anything, preheat the grill and grease it.
2. Get a large zip lock bag: Stir in it the orange juice with lime juice, oil, steak seasoning,
oregano, and cumin.
3. Season the steaks with some salt and pepper. Place them in the zip lock bag and coat
them with the marinade.
4. Seal the bag and let them seal for 40 min.
5. Drain the steaks and cook them on the grill for 5 to 7 min on each side.
6. Serve your steaks warm with your favorite toppings.
7. Enjoy.

Orangy Grilled Steak 17

BURRITOS
Guevara
Prep Time: 0 mins
Total Time: 15 mins

Servings per Recipe: 1

Calories 600.5
Fat 8.0g
Cholesterol 0.0mg
Sodium 710.3mg
Carbohydrates 115.4g
Protein 16.9g

Ingredients
1 C. sweet potato, diced and cooked olive oil, for frying
1 C. very ripe plantain, thinly sliced
2 C. short-grain brown rice, cooked, to
room temperature
2 C. whole black beans, cooked, to room
temperature
1 medium red onion, peeled and diced
3/4 C. spicy barbecue sauce
6 (10 inch) wheat flour tortillas

Directions
1. Place a pan over medium heat. Heat in it the oil.
2. Cook in it the sweet potato for 9 to 11 min. Drain it and place it aside.
3. Stir the plantain slices into the pan. Cook them for 2 to 3 min on each side until they
become golden.
4. Drain the plantain slices and place them aside.
5. Spread half of the bbq sauce between the tortillas. Top them with the beans, sweet potato,
rice, onion, and plantain slices on top.
6. Drizzle the remaining sauce on top. Roll the tortillas over the filling in a burrito style.
7. Serve your burritos with some extra sauce of your choice.
8. Enjoy.

20 Burritos Guevara
Cuban Prep Time: 20 mins

Caribbean Kabobs Total Time: 28 mins

Servings per Recipe: 8

Calories 147.3
Fat 2.2g
Cholesterol 65.8mg
Sodium 220.2mg
Carbohydrates 3.8g
Protein 26.7g

Ingredients
1/2 C. orange juice 1/2 tsp dried oregano
3 tbsp fresh lemon juice 2 lbs boneless skinless chicken breasts
1 tsp olive oil 12 medium jalapeno peppers, halved
2 large garlic cloves, minced lengthwise, seeded
1 tsp ground cumin olive oil flavored cooking spray
1/2 tsp paprika
1/2 tsp table salt

Directions
1. Get a mixing bowl: Whisk in it the orange and lemon juices, oil, garlic, cumin, paprika, salt
and oregano.
2. Get a zip lock bag. Place in it the peppers with chicken. Pour the marinade over them.
3. Seal the bag and shake it to coat. Place it in the fridge for at least 3 h to overnight.
4. Before you do anything else, preheat the grill and grease it.
5. Drain the chicken breasts and cut them into dices. Repeat the process with the peppers.
6. Thread the chicken and pepper dices into skewers. Place them on the grill and let them
cook for 7 to 8 min on each side.
7. Serve your kabobs hot with some sour cream and pita bread.
8. Enjoy.

Cuban Caribbean Kabobs 21

ISABELLA’S
Vanilla Batido
Prep Time: 5 mins
Total Time: 5 mins

Servings per Recipe: 2

Calories 316.4
Fat 9.3g
Cholesterol 34.1mg
Sodium 133.9mg
Carbohydrates 50.9g
Protein 9.1g

Ingredients
2 C. milk
2 C. ice
1 C. strawberry, frozen
1 banana
3 tbsp brown sugar
1 tsp vanilla

Directions
1. Get a blender: Combine in it all the ingredients. Blend them smooth.
2. Serve your shake right away.
3. Enjoy.

22 Isabella’s Vanilla Batido

Bistec Prep Time: 1 hr

Cebolla Total Time: 1 hr 20 mins

Servings per Recipe: 4

Calories 139.3
Fat 12.6g
Cholesterol 15.2mg
Sodium 345.2mg
Carbohydrates 7.4g
Protein 0.8g

Ingredients
2 lbs cube steaks, cut into 4-6 pieces 1 large yellow onion, roughly chopped
1/2 tsp salt 2 tbsp finely chopped parsley
1/4 tsp ground black pepper white rice, for serving
3 limes, juice of
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp butter

Directions
1. Sprinkle some salt and pepper all over the steaks.
2. Get a large zip lock bag: Combine in it the juice of 2 limes with garlic.
3. Add the steaks and seal the bag. Shake it to coat. Let it sit for 60 min.
4. Place a pan over medium heat. Heat in it the oil with butter. Cook in it the onion for 6
min.
5. Drain it and place it aside. Cook the steaks in the same pan over medium heat for 3 to 4
min on each side.
6. Drain them and place them on serving plates. Drizzle the juices from the pan on top.
7. Place the onion on top of the steaks followed by the remaining lime juice and parsley.
8. Serve your steaks warm with some rice or noodles.
9. Enjoy.

Bistec Cebolla 23
ARROZ
Amarillo
Prep Time: 20 mins
Total Time: 50 mins

Servings per Recipe: 6

Calories 201.7
Fat 8.6g
Cholesterol 10.1mg
Sodium 46.0mg
Carbohydrates 28.1g
Protein 2.8g

Ingredients
1 -2 tsp annatto seeds 2 1/2 C. chicken stock
2 tbsp olive oil salt
2 tbsp butter pepper
1 onion, diced 1/4 tsp cumin
1 celery rib, diced 3 sprigs cilantro
1 C. bell pepper, minced lime
2 -3 garlic cloves, minced pimiento
1 C. long grain rice
2 1/2 C. water or 2 1/2 C. vegetables or

Directions
1. Place a small saucepan over medium heat. Stir in it the oil with annatto seeds. Heat them
until the oil become orange.
2. Turn off the heat. Discard the seeds after the oil cools down.
3. Place a large pan over medium heat. Heat in it the oil again with butter.
4. Cook in it them the onions, celery and garlic with salt, pepper and cumin for 6 min.
5. Stir in the bell peppers and let them cook for 4 min. Add the rice and stir them well. Let
them cook for 2 min.
6. Stir in the stock then put on the lid. Let them cook for 16 in over low medium heat.
7. Garnish your rice pan with some cilantro, pimentos and lime slices. Serve it hot.
8. Enjoy.

24 Arroz Amarillo
Couscous Prep Time: 10 mins

in Havana Total Time: 15 mins

Servings per Recipe: 4

Calories 393.6
Fat 12.1g
Cholesterol 0.0mg
Sodium 42.0mg
Carbohydrates 57.8g
Protein 14.7g

Ingredients
1 C. couscous, prepared according to 2 tbsp olive oil
package directions 1/2 tsp ground cumin
1 (15 oz) cans black beans, rinsed and 1/8 tsp cayenne pepper
drained 1/4 C. chopped smoked salted almond
1 C. small diced peeled ripe papaya
1 C. shredded spinach
2 tbsp lime juice

Directions
1. Follow the instructions on the package to prepare the couscous.
2. Let it sit for 12 min.
3. Get a mixing bowl: Mix in it the couscous with the rest of the ingredients.
4. Serve your couscous salad right away.
5. Enjoy.

Couscous in Havana 25
PIMENTO
Chicken and
Prep Time: 20 mins
Total Time: 1 hr 20 mins

Okra Stew Servings per Recipe: 8

Calories 471.5
Fat 27.0g
Cholesterol 121.9mg
Sodium 594.6mg
Carbohydrates 28.0g
Protein 31.4g

Ingredients
extra virgin olive oil, for sauteing 8 chopped pimento-stuffed green olives
3 chopped onions 1/4 C. raisins
1 chopped green pepper 2 tsp olive juice (from the jar)
1 chopped red bell pepper 1 C. chopped okra
8 mashed garlic cloves 1 whole chickens, cut into 8 pieces
1 1/2 C. water or 1 1/2 C. low chicken 1 tsp salt, to taste
broth crushed red pepper flakes, to taste
2 extremely ripe plantains 1/4 tsp cumin
3 chopped tomatoes 1 whole lemon, for seasoning
2 tbsp tomato paste 1 pinch sugar
8 oz tomato sauce
Directions
1. Get a mixing bowl: Toss in it the chicken pieces with one whole lemon, 4 mashed garlic
cloves, cumin and a sprinkle of salt.
2. Let it sit in the fridge for 1 h to overnight. Drain it.
3. Place a stew pot over medium heat. Heat in it the oil. Cook in it the chicken pieces for 2 to
3 min on each side.
4. Drain it and place it aside. Add a splash of oil to the pot. Cook in it the bell pepper with
onion for 6 min.
5. Stir in the okra and cook them for 2 min. Stir in the garlic and cook them for an extra
minute.
6. Stir in the remaining ingredients. Let them cook for 2 min. Stir in the browned chicken
back into the pot.
7. Put on the lid and lower the heat. Let them cook for 60 min.
8. Serve your stew hot with some rice or bread.
9. Enjoy.
28 Pimento Chicken and Okra Stew
Cuban Prep Time: 40 mins

Fruit Danishes Total Time: 1 hr 35 mins

Servings per Recipe: 8

Calories 405.9
Fat 30.5g
Cholesterol 52.9mg
Sodium 215.1mg
Carbohydrates 26.9g
Protein 6.6g

Ingredients
3/4 C. cream cheese, room temperature jam
1 C. grated panela cheese or 1 C. dry-curd 1/4 C. freshly squeezed lime juice
farmer cheese 1 tbsp heavy cream
2 (1/2 lb) puff pastry sheet, each cut into
a 12-inch circle
1 egg, lightly beaten
2/3 C. guava paste or 2/3 C. other fruit

Directions
1. Get a mixing bowl: Combine in it the panela and cream cheese well.
2. Cover a cookie sheet with a piece of parchment paper. Lay a pastry sheet on top of it.
3. Coat the edges of the circle with some beaten egg. Pour over it the cheese mix and spread
it leaving the edges empty.
4. Pour the guava pasta on top of the cheese layer and spread it. Lay the second pastry
sheet on top of the filling.
5. Press the edges to seal them gently with a fork
6. Get a mixing bowl: Whisk in it the heavy cream, with the remaining beaten egg. Coat the
pie with the mix.
7. Place it in the fridge overnight.
8. Before you do anything, preheat the oven to 450 F.
9. Place the pie in the oven and let it cook for 1 min.
10. Serve your crunchy cream pie warm with your favorite toppings.
11. Enjoy.

Cuban Fruit Danishes 29

SPINACH
Empanadas with
Prep Time: 25 mins
Total Time: 2 hr 25 mins

Cheese Servings per Recipe: 8

Calories 800.3
Fat 52.2g
Cholesterol 166.0mg
Sodium 501.7mg
Carbohydrates 64.0g
Protein 22.6g

Ingredients
1 lb flour 1 bunch Baby Spinach
1/2 lb butter, plus, diced 1 C. finely chopped hazelnuts
2 tbsp butter 1 C. raisins
1 egg 1 medium sized onion
2 tbsp red wine vinegar 1 egg, mixed with
3 C. grated cheddar cheese 2 tbsp water

Directions
1. Get a mixing bowl: Combine in it the diced butter with flour, egg and vinegar.
2. Mix them well with your hands until you get a soft dough.
3. Lay a plastic wrap over the bowl to cover it. Place it in the fridge and let it sit for 35 min.
4. Place a heavy saucepan over medium heat. Heat in it 2 tbsp of butter. Cook in it the
spinach with onion for 5 min.
5. Place them aside to cool down. Add the hazelnuts, raisins and cheese. Combine them well
to make the filling.
6. Place the dough on a floured surface. Roll it until it becomes thin. Use a 3 1/2 inches
cookie cutter to cut it into circles.
7. Place the dough circle on a lined up baking sheet. Place in it the dough circles. Lay 1 tbsp
of the filling in the middle of each circle.
8. Coat the edges of the dough circles with some egg wash. Pull the edges of the dough over
the filling and press it to the other side.
9. Place them in the fridge for 35 min.
10. Before you do anything, preheat the oven to 400 F.
11. Bake the empanadas in the oven for 26 min. Allow them to cool down for a while then
serve them warm or cold with your favorite dip.
12. Enjoy.
30 Spinach Empanadas with Cheese
Shrimp Prep Time: 12 mins

and Black Bean Pot Total Time: 22 mins

Servings per Recipe: 4

Calories 326.0
Fat 9.6g
Cholesterol 172.8mg
Sodium 469.3mg
Carbohydrates 28.8g
Protein 31.6g

Ingredients
2 tbsp olive oil 2 tsp ground cumin
1 large onion, thinly sliced 1/2 tsp cayenne pepper
3 large garlic cloves, minced 1/2 tsp dried oregano
1 fresh jalapeno pepper, seeded, finely 1/2 tsp salt
chopped 1/4 tsp fresh ground pepper
1 (14 oz) cans plum tomatoes, drained, 1 lb medium shrimp, peeled, deveined
chopped 1 (15 oz) cans black beans, rinsed
1/3 C. water 1/3 C. chopped fresh cilantro
1 tbsp red wine vinegar sour cream, for serving
Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion, garlic, and jalapeno
for 6 min.
2. Add the tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper. Cook
them for 6 min over low medium heat.
3. Add the shrimp and let them cook for 4 min. Add the coriander with beans. Cook them
for an extra few minutes.
4. Serve your shrimp stew warm with some rice, or noodles and sour cream.
5. Enjoy.

Shrimp and Black Bean Pot 31

HOW TO MAKE
Mojo
Prep Time: 5 mins
Total Time: 25 mins

(Cuban Meat Servings per Recipe: 1

Calories 540.0

Marinade) Fat 54.5g

Cholesterol 0.0mg
Sodium 1171.1mg
Carbohydrates 13.9g
Protein 1.7g

Ingredients
1/2 C. olive oil 1 tsp salt, to taste
8 garlic cloves, large, cut into paper thin 1 tsp black pepper, freshly ground, to
slices, finely chopped taste
2/3 C. orange juice, fresh and sour 3 tbsp cilantro, chopped fresh
1/2 C. water
1 tsp cumin, ground
1 tsp oregano, dried

Directions
1. Place a saucepan over medium heat. Heat in it the oil. Cook in it the garlic for 3 min.
2. Add the orange juice, water, cumin, oregano, 1 tsp salt, and 1 tsp pepper.
3. Cook them until they start boiling. Turn off the heat and let the sauce cool down for a
while.
4. Add the cilantro and fold it into the sauce. Pour it into a jar and seal it.
5. Place the sauce in the fridge until ready to use.
6. Enjoy.

34 How to Make Mojo: (Cuban Meat Marinade)

Cuban Prep Time: 8 hrs

Pulled Beef Total Time: 10 hr 30 mins

Servings per Recipe: 4

Calories 715.3
Fat 57.9g
Cholesterol 156.4mg
Sodium 135.3mg
Carbohydrates 4.9g
Protein 42.1g

Ingredients
2 lbs roast fresh parsley, as desired
3 bay leaves
4 tbsp fresh lime juice
4 tbsp fresh lemon juice
2 cloves garlic, finely minced
4 tbsp olive oil
1/2 large onion, thinly sliced

Directions
1. Place a large pot over medium high heat. Place in it the roast with bay leaves.
2. Cover it with water and bring it to a boil. Lower the heat and let it cook for 1 h 15 min
until the roast is done.
3. Drain the roast and use a fork to shred it.
4. Get a large roasting pan: Mix in it the lime juice, lemon juice and garlic. Add the shredded
roast with a pinch of salt and pepper.
5. Mix them well. Let it sit overnight.
6. Place a large skillet over medium heat. Heat in it the oil. Drain the shredded meat and add
it to the pan.
7. Cook it for 14 to 16 min while stirring it often.
8. Stir in the onion with parsley. Let them cook for 14 to 16 min until it softens.
9. Serve your shredded roast warm with some bread your favorite toppings.
10. Enjoy.

Cuban Pulled Beef 35

LATIN
Chicken Dip
Prep Time: 10 mins
Total Time: 40 mins

Servings per Recipe: 6

Calories 171.5
Fat 14.6g
Cholesterol 87.9mg
Sodium 245.9mg
Carbohydrates 7.1g
Protein 3.5g

Ingredients
1 C. chicken, boiled and ground
1 (3 oz) jars pimientos
1 tbsp sweet relish
4 oz cream cheese
2 eggs, hard boiled
1/2 C. mayonnaise

Directions
1. Get a blender: Combine in it all the ingredients. Blend them smooth.
2. Serve your spread with some bread or crackers.
3. Enjoy.

36 Latin Chicken Dip

Sea Scallops Prep Time: 30 mins

Salad with Mango Total Time: 40 mins

Chutney Servings per Recipe: 4

Calories 138.8
Fat 4.6g
Cholesterol 14.8mg
Sodium 77.3mg
Carbohydrates 17.2g
Protein 9.1g

Ingredients
12 large sea scallops 2 tbsp mango chutney, see appendix
2 tsp fish dry rub seasonings, divided 2 tbsp fresh lime juice
cooking spray 2 tsp olive oil
5 slices fresh pineapple
4 C. gourmet salad greens
4 C. torn Boston lettuce
1/3 C. diced peeled avocado

Directions
1. Before you do anything, preheat the grill and grease it.
2. Season the scallops with 1 1/2 tsp of the fish rub. Spray them with some cooking spray.
3. Lay the scallops over the grill and cook them for 1 to 2 min on each side.
4. Place the scallops on a plate. Cover them with a piece of foil to keep them warm.
5. Place the pineapple slices over the grill and cook them for 2 to 3 min on each side.
6. Allow them to cool down for a while.
7. Get a serving bowl: Toss in it the salad greens with lettuce, avocado, and pineapple.
8. Get a small mixing bowl: Mix in it the chutney, lime juice, olive oil, and remaining 1/2 tsp
fish rub to make the sauce.
9. Add the dressing to the salad bowl. Toss them to coat.
10. Divide the salad between serving bowl. Top them with the scallops then serve them.
11. Enjoy.

Sea Scallops Salad with Mango Chutney 37

LATIN LENTIL
Salad with Cuban
Prep Time: 15 mins
Total Time: 45 mins

Dressing Servings per Recipe: 8

Calories 261.5
Fat 7.4g
Cholesterol 0.0mg
Sodium 2043.4mg
Carbohydrates 34.3g
Protein 14.7g

Ingredients
8 C. water 1 tsp cayenne
2 tbsp salt 1 tsp salt
1 lb dried lentils, cleaned
1/4 C. olive oil
1/4 C. white wine vinegar
1/2 tsp dried ground cumin
1/2 tsp dried ground coriander

Directions
1. Place a large pot over low medium heat. Heat in it the water until it starts boiling.
2. Stir in the lentils with 2 tbsp of salt. Let them cook for 35 min until they become soft.
3. Once the time is up, drain the lentils and run them under some cool water.
4. Get a mixing bowl: Whisk in it the salt with olive oil, vinegar, cumin, coriander, cayenne
pepper and 1 tsp of salt.
5. Add the lentils and toss them to coat. Chill the salad in the fridge for few hours then serve
it.
6. Enjoy.

40 Latin Lentil Salad with Cuban Dressing

Cuban Prep Time: 10 mins

Ground Beef with Total Time: 40 mins

Cooked Rice Servings per Recipe: 6

Calories 638.2
Fat 34.9g
Cholesterol 107.9mg
Sodium 138.5mg
Carbohydrates 48.3g
Protein 32.9g

Ingredients
3 tbsp vegetable oil 1/2 C. raisins, soaked 10 minutes
2 lbs ground beef 1/2 tsp dried oregano
1 onion, minced 1/2 tsp dried thyme
1 garlic clove, minced salt and pepper
3 tomatoes, peeled and chopped 1 tbsp butter
2 apples, peeled and sliced 1/4 C. almonds, slivered
1 jalapeno pepper, chopped 3 C. hot cooked rice

Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the beef for 8 min.
2. Stir in the onion with garlic. Let them cook for 6 min. Stir in the onion with garlic, tomato,
apples, jalapeno, raisins, oregano, thyme, salt and pepper.
3. Lower the heat and let them cook for 22 min.
4. Place a small pan over medium heat. Melt in it the butter. Cook in it the almonds until
they become golden brown.
5. Spoon the rice into serving plates. Top it the with the beef stew then garnish it with the
toasted almonds.
6. Serve your plates hot.
7. Enjoy.

Cuban Ground Beef with Cooked Rice 41

CREAMY
Cilantro Soup
Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 8

Calories 310.1
Fat 27.9g
Cholesterol 96.7mg
Sodium 71.4mg
Carbohydrates 14.2g
Protein 2.9g

Ingredients
2 heads garlic
4 large onions, finely diced
5 C. water
1/4 C. butter
2 C. heavy cream
1/4 C. chopped fresh cilantro

Directions
1. Discard the peel of the garlic cloves.
2. Place a small saucepan over medium heat. Stir in the water with onion and garlic.
3. Cook them until they start boiling. Lower the heat and put on the lid.
4. Let them cook for 32 min over low heat.
5. Drain the garlic cloves and mash them. Stir them back into the soup with butter, cream, a
pinch of salt and pepper.
6. Garnish the soup with some cilantro then serve it hot.
7. Enjoy.

42 Creamy Cilantro Soup

Cuban Prep Time: 20 mins

Black Bean Burgers Total Time: 40 mins

Servings per Recipe: 6

Calories 155.4
Fat 3.5g
Cholesterol 10.6mg
Sodium 61.4mg
Carbohydrates 25.7g
Protein 6.3g

Ingredients
2 (15 oz) cans low-black beans, drained canola oil
and rinsed salt and pepper
2 large tomatoes, seeded and chopped Yogurt Sauce
1/2 C. bell pepper, chopped 2 C. plain yogurt
1/4 C. fresh cilantro, chopped 1 lime, juice of
1/2 C. green onions or 1/2 C. scallion, 1 tbsp cumin
chopped 1/4 C. cilantro, chopped fine
2 large garlic cloves, minced 1 tsp chili powder
2 tsp ground cumin 1/2 tsp garlic powder
1 tsp chili powder salt and pepper
1 C. all-purpose flour

Directions
1. To make the bean burgers:
2. Get a mixing bowl: Combine in it the all the burger ingredients. Mix them well.
3. Get a food processor: Pour in it 1/3 of the bean mixture. Blend it smooth.
4. Add the mix back into the burger bowl. Combine them well. Season them with some salt
and pepper.
5. Add the flour gradually while mixing until the mix become thick.
6. Place a pan over medium heat. Heat in it 4 tbsp of oil.
7. Place them in the hot pan and let them cook for 4 to 6 min on each side or until they
become golden brown.
8. To make the yogurt sauce:
9. Get a mixing bowl: Whisk in it all the sauce ingredients.
10. Place the beans burgers between bread buns. Drizzle over them the yogurt sauce.
11. Serve your burgers with your favorite toppings.
12. Enjoy.
Cuban Black Bean Burgers 43
AVENIDA DE BELGICA
Shrimp Salad
Prep Time: 25 mins
Total Time: 30 mins

Servings per Recipe: 7

Calories 1330.8
Fat 132.1g
Cholesterol 134.8mg
Sodium 615.5mg
Carbohydrates 24.6g
Protein 15.1g

Ingredients
1 (1 oz) package Hidden Valley Original 1/2 C. grated coconut
Ranch Dips Mix 2 large eggs, beaten
1 lb large raw shrimp, peeled and salad greens
deveined 2 C. breadcrumbs
1 tbsp chopped fresh chives 4 C. cooking oil
1 C. Greek yogurt
1/8 C. lemon juice

Directions
1. Get a mixing bowl: Stir in it the breadcrumbs with coconuts.
2. Get a mixing bowl: Beat in it 2 eggs and place it aside.
3. Coat the shrimp with the beaten egg then coat it with the ranch mix. Coat it one again
with the beaten egg and followed by the ranch mix.
4. Roll the shrimp in the breadcrumbs.
5. Place a pan over medium heat. Heat in it the oil. Cook in it the shrimp until it becomes
golden brown on all sides.
6. Get a small mixing bowl: Whisk in it the yogurt with chives and a drizzle of lemon juice
to make the sauce.
7. Serve your golden shrimp with yogurt sauce and some hot sauce on the side.
8. Enjoy.

46 Avenida de Belgica Shrimp Salad

Mash Potatoes Prep Time: 15 mins

Cuban Total Time: 30 mins

Servings per Recipe: 4

Calories 299.3
Fat 3.7g
Cholesterol 0.0mg
Sodium 22.2mg
Carbohydrates 61.1g
Protein 7.1g

Ingredients
8 medium new potatoes
1 small onion, minced
2 tbsp parsley, chopped
1 tbsp olive oil
salt and black pepper

Directions
1. Place a large saucepan over medium heat. Place in it the potatoes with a pinch of salt.
Cover them with water.
2. Let them cook for 12 to 16 min until it becomes slightly soft.
3. Before you do anything else, preheat the oven broiler.
4. Gently wrap a potato in a towel. Press it with the palm of your hand to flatten it slightly.
5. Repeat the process with the remaining potatoes. Place them on a lined up baking sheet.
6. Coat the potatoes with oil then place them in the oven. Let them cook in the oven for 6
to 9 min.
7. Garnish the broiled potatoes with onion, parsley, a pinch of salt and pepper.
8. Serve them warm with some sour cream.
9. Enjoy.

Mash Potatoes Cuban 47

JACKIE’S
Flan
Prep Time: 20 mins
Total Time: 50 mins

Servings per Recipe: 6

Calories 457.7
Fat 17.1g
Cholesterol 218.0mg
Sodium 306.5mg
Carbohydrates 63.3g
Protein 13.7g

Ingredients
Filling 3 whole eggs
1 (14 oz) cans sweetened condensed 2 egg yolks
milk 5 tbsp sugar
1 (12 oz) cans evaporated milk 1/4 tsp salt
0.5 (4 oz) packages cream cheese Caramel
1 tsp vanilla, if not 1 tbsp of the 5 tbsp sugar
imitation ( pure)

Directions
1. Place a heavy saucepan over medium heat. Heat in it the sugar until it melts to make the
caramel.
2. Pour into a ceramic flan dish. Swirl the dish to cover the base of it with the caramel.
3. Place it aside to cool down for few minutes.
4. Get a food processor: Place in it all the filling ingredients. Blend them smooth.
5. Pour the flan mixture into the dish over the caramel.
6. Use a piece of a foil to cover the flan dish tightly. Place it in a pressure cooker.
7. Add water to the pot until it reaches half of the flan dish. Put on the lid and let it cook on
high until the cooker starts whistling.
8. Adjust the cooker to medium and let it cook for 32 min.
9. Once the time is up, turn off the cooker and let the flan cool down completely.
10. Pull the flan dish from the cooker and place it in the fridge. Let it chill for at least 1 h.
11. Garnish the flan with your favorite toppings then serve it.
12. Enjoy.

48 Jackie’s Flan
Caribbean Prep Time: 20 mins

Beet Salad Total Time: 1 hr 5 mins

Servings per Recipe: 4

Calories 57.6
Fat 3.4g
Cholesterol 0.0mg
Sodium 39.9mg
Carbohydrates 6.4g
Protein 1.0g

Ingredients
4 medium beets, rinsed and peeled
1/2 small red onion, thinly sliced
1/2 lemon, juice of
1 tbsp olive oil
2 tbsp fresh parsley, minced

Directions
1. Before you do anything, preheat the oven to 400 F.
2. Place the beets on a baking sheet. Cook them in the oven for 46 min until they become
tender.
3. Heat some water until it starts boiling.
4. Place the onion slices in a colander. Pour the hot water over it and let it drain.
5. Allow the beet to cool down for a while. Peel them and thinly slice them.
6. Get a mixing bowl: Combine in it the beet slices with onion slices, parsley, olive oil, lemon
juice, a pinch of salt and pepper.
7. Place the salad in the fridge and let it for 60 min. serve your salad with some sour
cream.
8. Enjoy.

Caribbean Beet Salad 49

SLOW COOKER
Black Bean Soup
Prep Time: 1 hr
Total Time: 6 hr

Servings per Recipe: 10

Calories 234.4
Fat 1.3g
Cholesterol 0.0mg
Sodium 745.3mg
Carbohydrates 45.1g
Protein 12.5g

Ingredients
1 lb dried black beans ( soaked 2 tbsp chili powder
overnight) 2 tsp ground cumin
1 1/2 quarts water 1/2 tsp dried oregano
1 carrot, chopped 1/2 tsp ground black pepper
1 stalk celery, chopped 3 tbsp red wine vinegar
1 large red onion, chopped 1 tbsp salt
6 garlic cloves, crushed 1/2 C. uncooked white rice or 1/2 C.
2 green bell peppers, chopped brown rice
2 jalapeno peppers, chopped sour cream
1/4 C. lentils lime wedge
1 (28 oz) cans peeled and diced cilantro
tomatoes
Directions
1. Get a crockpot. Stir in the soaked beans after draining them.
2. Cover them with 1 1/2 quarts of water. Put on the lid and let them cook for 3 h on high
or 7 h on low.
3. Add the carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes into the pot.
4. Stir in the chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
5. Put on the lid and let them cook for 2 h 30 min on low.
6. Once the time is up, add the rice and let them cook for 25 min on low until the rice is
done.
7. Serve your bean rice stew hot with your favorite sauce or salsa.
8. Enjoy.

52 Slow Cooker Black Bean Soup

5-Ingredient Prep Time: 10 mins

Cuban Rice Total Time: 45 mins

Servings per Recipe: 4

Calories 527.9
Fat 15.0g
Cholesterol 37.6mg
Sodium 349.6mg
Carbohydrates 82.9g
Protein 12.8g

Ingredients
2 oz unsalted butter
2 cloves garlic, crushed
2 C. long grain rice
4 C. chicken stock
salt & pepper

Directions
1. Place a heavy saucepan over medium heat. Melt in it the butter.
2. Cook in it the garlic for 30 sec. Add the rice and cook them for 2 min.
3. Stir in the rice with a pinch of salt and pepper. Put on the lid and let them cook until
they start boiling.
4. Lower the heat and let the rice cook for 22 to 32 min until the rice is done.
5. Serve your butter rice warm with some leftover meat and sauce of your choice or some
stew.
6. Enjoy.

5-Ingredient Cuban Rice 53

RITA’S
Rice
Prep Time: 10 mins
Total Time: 40 mins

Servings per Recipe: 8

Calories 114.6
Fat 0.4g
Cholesterol 0.0mg
Sodium 147.4mg
Carbohydrates 24.8g
Protein 2.3g

Ingredients
6 large tomatillos ( about 3/4 lb)
2 tbsp water
1/3 C. minced fresh cilantro
4 tsp minced seeded jalapeno peppers
1/2 tsp salt
1 clove garlic, minced
1 1/4 C. uncooked long grain rice

Directions
1. Place a large pot over high heat. Place in it the tomatillos and cover them with water.
2. Let them cook for 5 min until their skin becomes slightly soft.
3. Remove the tomatillos from the hot water. Place them in a food processor.
4. Add to them 2 tsp of water and blend them smooth.
5. Place a large saucepan over medium heat. Stir in it the tomato purée with 2 C. of water,
cilantro, jalapeno, salt and garlic.
6. Cook them until they start boiling. Stir in the rice. Put on the lid and lower the heat.
7. Let them cook for 22 min until the rice is done.
8. Adjust the seasoning of your tomatillo rice then serve it warm.
9. Enjoy.

54 Rita’s Rice
Cuban Prep Time: 15 mins

Rice Bowls Total Time: 35 mins

Servings per Recipe: 4

Calories 540.0
Fat 3.0g
Cholesterol 36.5mg
Sodium 425.2mg
Carbohydrates 102.8g
Protein 27.9g

Ingredients
4 C. steamed rice ( brown, white, basmati, 1 sprig fresh cilantro, chopped, to garnish
or jasmine) 1 finely chopped onion, to garnish
2 cooked boneless skinless chicken breasts, 1 C. salsa, to garnish
diced
2 C. black beans
4 large bananas or 4 large plantains, sliced
in large chunks

Directions
1. Dust the banana chunks with some flour.
2. Place a pan over medium heat. Heat in it some butter. Cook in it the banana pieces until
they become soft and golden brown.
3. Place a small pan over medium heat. Heat in it the black beans for few minutes.
4. Divide the rice between serving bowls followed by black beans, chicken, bananas, cilantro,
onion and salsa.
5. Drizzle the salsa over your chicken rice bowls. Serve them right away.
6. Enjoy.

Cuban Rice Bowls 55

CUBAN
Bruschetta
Prep Time: 20 mins
Total Time: 25 mins

Servings per Recipe: 6

Calories 236.4
Fat 22.6g
Cholesterol 24.0mg
Sodium 151.3mg
Carbohydrates 7.3g
Protein 2.6g

Ingredients
Marinade 2 tbsp extra virgin olive oil
1/2 C. white wine vinegar 1 tsp garlic, minced
1/4 C. fresh orange juice 1/2 tsp fresh thyme leave
1 tbsp fresh lemon juice 1 tbsp scallion, sliced 1/8-inch
1/4 C. extra virgin olive oil Bread
1 tbsp Dijon mustard 2 large beefsteak tomatoes, vine ripened
1 tbsp fresh garlic, minced and sliced
1 tsp fresh oregano leaves 1 loaf Cuban bread, 3/4 lb
1 tsp fresh parsley, chopped 1/4 C. fresh grated parmesan cheese
1 tbsp brown sugar 1/4 C. fresh basil leaf, sliced crosswise
1/4 tsp salt and black pepper 1/8-inch
Herbed Butter 1 sprig fresh basil ( to garnish)
4 tbsp lightly-salted butter, softened
Directions
1. To make the tomato marinade:
2. Get a blender: Place in it the all the marinade ingredients. Blend them smooth.
3. To make the garlic herbed butter:
4. Get a mixing bowl: Mix in it the all the ingredients well with a fork.
5. To prepare the bread:
6. Before you do anything, preheat the oven to 450 F.
7. Place the tomato slices in a casserole dish. Spread over it the tomato marinade. Place it
aside.
8. Use a sharp knife to slice the bread. Coat one side of the bread slices with half of the
herbed bread butter.
9. Lay the bread slices with the butter side facing up on top of a lined up baking sheet.

58 Cuban Bruschetta
10. Place it in the oven and let it cook for 4 min.
11. Drain the tomato slices from the marinade and place them over the bread layer. Top it with
the grated parmesan cheese.
12. Place the pan back in the oven and let them cook for 2 to 3 min. Slice each long bread
slice into 4 to 8 pieces.
13. Sprinkle over them the fresh basil. Serve your homemade bruschetta slices warm.
14. Enjoy.

59
SOUTH AMERICAN
Deep Dip
Prep Time: 15 mins
Total Time: 25 mins

Servings per Recipe: 12

Calories 166.7
Fat 9.7g
Cholesterol 43.5mg
Sodium 177.6mg
Carbohydrates 10.4g
Protein 9.8g

Ingredients
1 lb lean ground beef 1 (14 oz) cans crushed pineapple, well
1 tsp cumin drained
1 tsp dried oregano 1/4 C. finely chopped green onion
1 jar thick & chunky salsa 1/4 C. finely chopped pimiento or 1/4 C.
1/4 C. raisins red pepper
1 C. light cream cheese spread, softened
1/2 C. nonfat sour cream

Directions
1. Place a pan over medium heat. Cook in it the beef with spices for 6 min.
2. Discard the fat. Stir in the raisins with salsa. Let them cook for 6 min.
3. Get a mixing bowl: Mix in it the sour cream with cream cheese.
4. Spoon it into a shallow plate and spread it in an even layer. Top it with the cooked beef
mixture, pineapple, green onions and pimiento.
5. Serve your dip right away with some bread, chips or crackers.
6. Enjoy.

60 South American Deep Dip

Authentic Prep Time: 15 mins

Bean Soup Total Time: 2 hr 15 mins

Servings per Recipe: 8

Calories 137.8
Fat 7.0g
Cholesterol 0.0mg
Sodium 67.3mg
Carbohydrates 16.6g
Protein 3.3g

Ingredients
1 C. navy beans, soaked and drained 1 medium potato, diced
2 1/2 quarts water saffron thread
1 bay leaf salt and pepper
1/4 C. olive oil 1/2 tsp cumin
2 cloves garlic, chopped 1 C. cabbage, shredded
1 medium onion, chopped 1 C. butternut squash, diced
2 C. tomatoes, chopped 2 tbsp fresh parsley, chopped

Directions
1. Place a large saucepan over medium heat. Stir in it the beans with water, bay leaf and a
pinch of salt.
2. Let them cook for 1 h 15 min over low heat.
3. Place a pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 7
min.
4. Stir in the tomato and let them cook for 12 min to make the sauce.
5. Add the tomato sauce with potato, saffron, salt, pepper, cumin, cabbage, squash, a pinch of
salt and pepper.
6. Let them cook for 35 min over low heat while adding more water if needed.
7. Serve your beans soup hot.
8. Enjoy.

Authentic Bean Soup 61

CUBAN
Mushroom Skillet
Prep Time: 5 mins
Total Time: 20 mins

Servings per Recipe: 2

Calories 193.1
Fat 7.7g
Cholesterol 0.0mg
Sodium 307.0mg
Carbohydrates 28.0g
Protein 5.8g

Ingredients
3 tsp olive oil 1 tsp minced garlic
1 C. thinly sliced red bell pepper 1/2 tsp dried rosemary
1 C. thinly sliced yellow bell pepper 1/4 tsp salt
1 C. thinly sliced orange bell pepper 1/4 tsp fresh ground black pepper
1 1/2 C. vertically sliced sweet onions (
Vidalia)
2 C. button mushrooms, thinly sliced

Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the bell peppers with
mushroom and onion for 14 to 16 min.
2. Stir in the garlic with rosemary, a pinch of salt and pepper. Let them cook for 3 min.
3. Serve your veggies salsa warm as a side dish or with some rice.
4. Enjoy.

64 Cuban Mushroom Skillet

Chickpeas Prep Time: 10 mins

Cubano Total Time: 40 mins

Servings per Recipe: 6

Calories 517.1
Fat 36.6g
Cholesterol 66.5mg
Sodium 1494.2mg
Carbohydrates 24.4g
Protein 22.5g

Ingredients
3 tbsp olive oil 1/2 tsp salt
1 medium onion, diced
4 garlic cloves, minced
1 lb good-quality spicy beef sausage,
casing removed
1 (15 oz) cans garbanzo beans
1 (15 oz) cans diced tomatoes

Directions
1. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3
min.
2. Stir in the sausage and cook them for 6 min. Stir in the canned tomato with beans and a
pinch of salt.
3. Let them cook for 35 over low heat. Serve your sausage stew hot with some rice.
4. Enjoy.

Chickpeas Cubano 65
LATIN
Marinade
Prep Time: 5 mins
Total Time: 5 mins

Servings per Recipe: 1

Calories 279.8
Fat 22.2g
Cholesterol 0.0mg
Sodium 943.6mg
Carbohydrates 19.2g
Protein 2.0g

Ingredients
5 cloves garlic, minced 1/3 C. lime juice
1/2 tsp salt 2 tbsp olive oil
2 tsp dried Mexican oregano 1/4 C. chopped fresh cilantro
1/2 tsp ground cumin
1/2 tsp dried thyme
1/3 C. red wine vinegar
1/3 C. orange juice

Directions
1. Get a mixing bowl: Mix in it all the ingredients well.
2. Pour the marinade in a jar and seal it. Place it in the fridge until ready to use with any
meat or veggies.
3. Enjoy.

66 Latin Marinade
Bistec Frito Prep Time: 1 hr

(Fried Steaks) Total Time: 1 hr 10 mins

Servings per Recipe: 6

Calories 209.5
Fat 14.3g
Cholesterol 46.1mg
Sodium 39.9mg
Carbohydrates 3.3g
Protein 16.5g

Ingredients
1 lb top round steak ( cut into 6 serving 1 onion, chopped
size pieces) 3 tbsp fresh parsley, finely chopped
2 garlic cloves, finely chopped
2 limes, juice of
salt & freshly ground black pepper, to
taste
3 -4 tbsp olive oil ( or butter)

Directions
1. Before you do anything, preheat the oven to 400 F.
2. Place the steak pieces between 2 wax sheets. Use a kitchen hammer to flatten them until
they become 1/4 inch thick.
3. Get a mixing bowl: garlic, lime juice, salt and pepper to make the marinade.
4. Place the steak pieces in a zip lock bag. Pour over them the marinade. Seal the bag and
let them sit for 2 h in the fridge.
5. Drain the steak pieces from the marinade. Reserve the marinade.
6. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 3 to 5 min
on each side.
7. Drain the steak pieces and place them on a serving plate. Cook the onion with the
reserved marinade in the same pan for 5 min.
8. Place the steak pieces on serving plates. Spoon over it the onion.
9. Garnish them with some parsley then serve them right away.
10. Enjoy.

Bistec Frito: (Fried Steaks) 67

AUTHENTIC
Arroz y Gandules
Prep Time: 5 mins
Total Time: 35 mins

Servings per Recipe: 8

Calories 464.4
Fat 1.2g
Cholesterol 0.1mg
Sodium 183.4mg
Carbohydrates 97.1g
Protein 14.5g

Ingredients
4 C. water 2 tbsp tomato paste
4 C. long grain rice, rinsed with warm 1 tbsp chicken bouillon granule
water chopped olive (optional)
1 (10 oz) cans pigeon peas, gandules
2 (1 oz) packages sazon goya
3 tbsp recaito
3 tbsp adobo seasoning

Directions
1. Place a large saucepan over medium heat.
2. Stir in it the water with peas, sazon goya, recaito, adobo seasoning, tomato paste, bouillon
granule, a pinch of salt and pepper.
3. Cook them until they start boiling. Stir in the rice. Keep boiling them for 2 to 3 min.
4. Lower the heat and put on half a lid. Let them cook for 18 to 24 min until the rice is done.
5. Once the time is up, turn off the heat. Fluff the rice with a fork.
6. Let it sit for 6 min then serve it right away with some leftover meat.
7. Enjoy.

70 Authentic Arroz y Gandules

Papaya Slush Prep Time: 0 mins

(Batido) Total Time: 10 mins

Servings per Recipe: 2

Calories 191.6
Fat 1.4g
Cholesterol 3.1mg
Sodium 21.0mg
Carbohydrates 46.1g
Protein 3.3g

Ingredients
1 1/2 C. crushed ice
1 C. diced seeded watermelon
2 slices watermelon
1 C. diced ripe papaya
1 tbsp sweetened condensed milk
1 -2 tbsp sugar
1 tbsp fresh lime juice

Directions
1. Get a food processor: Place in it the ice with diced watermelon, papaya, milk, sugar and
lime juice.
2. Blend them smooth. Pour the slush into serving glasses. Garnish them with watermelon
slices.
3. Serve your slush right away.
4. Enjoy.

Papaya Slush: (Batido) 71

CUBAN
Fritters
Prep Time: 15 mins
Total Time: 30 mins

Servings per Recipe: 6

Calories 30.7
Fat 1.8g
Cholesterol 78.2mg
Sodium 414.5mg
Carbohydrates 0.9g
Protein 2.4g

Ingredients
4 yellow taro root, peeled & grated crushed red pepper flakes, to taste
1/2 tsp onion powder 1 tsp lime juice
3 garlic cloves, smashed
2 tbsp parsley, chopped
vegetable oil
3 small eggs
1 tsp salt

Directions
1. Get a mixing bowl: Beat in it the eggs until they become frothy.
2. Stir in the onion powder, garlic, parsley and salt.
3. Add the taro root and toss them to coat. Place the mixture in the fridge for at least 2 h
4. Place a pan over medium heat. Heat in it a splash of oil. Spoon mounds of the taro root
mixture into the hot pan.
5. Cook the fritters for 3 to 5 min on each side. Serve them with your favorite sauce.
6. Enjoy.

72 Cuban Fritters
Corn Prep Time: 10 mins

and Black Bean Dip Total Time: 10 mins

Servings per Recipe: 10

Calories 169.7
Fat 3.7g
Cholesterol 0.0mg
Sodium 127.2mg
Carbohydrates 29.4g
Protein 7.6g

Ingredients
2 (16 oz) cans black beans, rinsed & 6 tbsp fresh lime juice
drained 1/2 C. fresh tomato, chopped
1 (16 oz) cans corn, drained 1/2 tsp salt
1/2 C. green onion, finely chopped 1/2 tsp pepper
1/2 C. red onion, finely chopped 1 1/2 tsp ground cumin
1/2 C. fresh cilantro, finely chopped
6 tbsp corn oil or 6 tbsp canola oil

Directions
1. Get a mixing bowl: Mix in it the beans with corn, onions, cilantro, oil, lime juice, cumin, a
pinch of salt and pepper.
2. Place the salsa in the fridge overnight.
3. Add the tomato and toss them to coat. Serve your salsa with some chips or crackers.
4. Enjoy.

Corn and Black Bean Dip 73

OLIVE
Mojo
Prep Time: 15 mins
Total Time: 15 mins

Servings per Recipe: 1

Calories 187.0
Fat 18.1g
Cholesterol 0.0mg
Sodium 6.3mg
Carbohydrates 8.4g
Protein 0.7g

Ingredients
1 C. pimento stuffed olive, chopped
3/4 C. cilantro, minced
2 cloves garlic, minced
1/2 C. freshly squeezed lime juice
2 tbsp olive oil

Directions
1. Get a mixing bowl: Combine in it all the ingredients.
2. Place the mojo in the fridge for at least 2 h.
3. Enjoy.

76 Olive Mojo
Black Cakes Prep Time: 15 mins

with Tropical Rice Total Time: 30 mins

Servings per Recipe: 4

Calories 346.1
Fat 8.8g
Cholesterol 23.5mg
Sodium 793.0mg
Carbohydrates 52.6g
Protein 14.8g

Ingredients
Rice 1/2 tsp bottled minced garlic
1 (3 1/2 oz) bags boil-in-bag long-grain 1/4 tsp ground cumin
rice 1/8 tsp salt
2 tsp butter 1 large egg white
1 C. diced fresh pineapple 1/2 C. shredded Monterey jack pepper cheese
2 tbsp chopped fresh cilantro 1/4 C. chopped red onion
1/4 tsp salt 1/4 C. cornmeal
Bean Cakes cooking spray
2 C. rinsed drained canned black beans 1/4 C. reduced-fat sour cream
Directions
1. To prepare the rice:
2. Follow the instructions on the package to cook the rice. Drain it and place it aside.
3. Place a large pan over medium heat. Heat in it the butter until it melt. Cook in it the
pineapple for 5 min.
4. Add it to the rice with cilantro, and 1/4 tsp salt. Toss them to coat. Place the rice bowl
aside to cool down for a while.
5. To make the bean cakes:
6. Get a mixing bowl: Combine in it 1 1/2 C. beans, garlic, cumin, and 1/8 tsp salt.
7. Use a potato masher to mash them slightly.
8. Get a blender: Combine in it 1/2 C. of the bean mixture with egg white. Blend them
smooth.
9. Add the mixture to the bean mix. Combine them well. Mix in the onion with cheese.
10. Shape the mixture into 4 cakes. Roll them gently in cornmeal.
11. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the bean cakes for 3 to
4 min on each side.
12. Serve your bean cakes warm with the pineapple rice.
13. Enjoy.

Black Cakes with Tropical Rice 77

CARMEN’S
Avocado Boats
Prep Time: 30 mins
Total Time: 30 mins

Servings per Recipe: 8

Calories 267.7
Fat 20.2g
Cholesterol 76.0mg
Sodium 688.6mg
Carbohydrates 13.1g
Protein 11.7g

Ingredients
1 lb lobster meat, cooked and diced 1/4 tsp black pepper
1/2 C. mayonnaise 8 green olives
2 tsp olive oil 4 pimientos
1 tsp vinegar
1 tsp salt
4 small avocados, peeled and halved
1/4 tsp paprika

Directions
1. Get a mixing bowl: Stir in it the vinegar, oil, paprika, salt and pepper.
2. Use a spoon to coat the avocado halves with the vinegar dressing. Let them sit in the
fridge for few minutes.
3. Get a mixing bowl: Toss in it the mayonnaise with lobster, a pinch of salt and pepper.
4. Spoon the mixture into the avocado halves. Lay over them the pimentos with olives.
5. Serve your avocado boats right away.
6. Enjoy.

78 Carmen’s Avocado Boats

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