Caldo Gallego

Servings: 8
Ingredients:
2 quarts water
1 cup dry white beans, pre-soaked
2 chorizos (sausage, available at Latin grocery stores)
1/2 pound cured ham, choppedseveral small pieces of pork fat
1 onion, finely chopped
1 tablespoon minced garlic
1/4 cup chopped green pepper
1 tablespoon tomato sauce
1 tablespoon pure Spanish olive oil
1/4 cup chopped turnip
1 potato, peeled and chopped into
1/2 inch cubes
1 cup chopped collard greens
Preparation:
Place all ingredients (except potatoes and collard greens) in a 3-quart pot. Cook on medium-low heat until beans are tender (about 3 hours). Add potato pieces and collard greens and cook until tender. Salt to taste.

Vaca Frita

Servings: 4
Ingredients:
3 pounds flank steak
2 bay leaves
1 carrot, cut into 3 pieces
1 tomato, cut in half
1/2 tablespoon cumin
1/2 tablespoon oregano
1/4 cup olive oil
1 large Spanish onion, julienned
2 tablespoons cilantro, chopped
1 1/4 cups lime juice
Salt and pepper
Preparation:
To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan,

Bistec Palomilla

Servings: 1

Ingredients:

1 Sirloin steak (8-10 oz.) Trim off fats
1 teaspoon of butter

3 tablespoons of white wine

2 teaspoons of olive oil for frying

1-2 oz. of Mojo criollo

1 Spanish onion

Preparation:

Tenderize meat by pounding
Coat meat and onions with Mojo Criollo and let marinate for 30 minutes or more
Add olive oil in frying pan

Place steak and onionsin frying pan and cook on high heat and cover
Cook for 3-5 minutes on each side
Recover and cook for 1-2 minutes

Cubano

Ingredients:
1 loaf Cuban bread (Italian or French bread may be substituted)
yellow mustard
1/2 pound baked ham, thinly sliced
1/2 pound roast pork, thinly sliced
8 thin dill pickle slices
1/2 pound Swiss cheese, thinly sliced
Preparation:
Slice the bread horizontally to open. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut into 4 sandwiches. Sandwich Press: Grill sandwiches in a hot buttered sandwich press until flat, bread is browned, and cheese has melted. Remove from heat; cut each sandwich in half and serve immediately.

Pastelitos de Guayaba Y Queso

Ingredients:
1pkg. Pepperidge Farm Puff Pastry Sheets
1 bar guava paste
1 pkg. Cream cheese (optional)
Preparation:
Preheat oven to 400 degrees.
Thaw the puff pastry according to package directions. Use baking parchment to line your cookie sheet so the guava won’t stick.4) Unfold one of the pastry sheets and place on pan. Cut guava into 1/4 inch slices and place on the pastry sheet. Spread cream cheese over guava paste slices (optional). Unfold second pastry sheet and place on top of guava paste. Cut into desired size before baking. Bake at 400 for 25 to 35 minutes or until golden brown.