Home | Mika Leon Recipes

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Recipes & dishes
inspired by my
Cuban roots

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Congri Cubano aka moro y cristianos 🔥 Made with bacon but you can also use empellitas like I grew up eating it! This is the perfect ratio to avoid that mushy congri that no one likes ☺️

Ingredients:  7 oz. dried black beans  6 cups water (for boiling beans)  4 bay leaves, divided  6 oz. bacon (about 6–8 slices), chopped into 1-inch pieces
1 tablespoon of olive oil  1 small yellow onion, diced  1 small green bell pepper, diced  4 cloves garlic, finely minced  1 tsp. onion powder  1 tsp. garlic powder  1 tsp. dried oregano  1 tsp. ground cumin
2 tsp. Salt for the sofrito  1½ cups long-grain white rice, rinsed  1¾ cups reserved black bean broth 
Instructions: Place the black beans, 6 cups of water, 2 teaspoons of salt, and 2 bay leaves in a Dutch oven or large pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour, or until the beans are tender but still hold their shape. Strain the beans and reserve 2 cups of the cooking liquid. Discard the bay leaves.
In a Dutch oven or caldero, add 1 tablespoon of olive oil and cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
To the bacon fat, add the diced onion, green bell pepper, and garlic. Sauté over medium-high heat for 5 minutes, or until softened. Stir in the onion powder, garlic powder, dried oregano, ground cumin, and 1 teaspoon of salt. Cook for another 2–3 minutes, until fragrant.
Return the bacon to the pot and stir to combine. Add the rice and cook for 1–2 minutes, stirring constantly to coat the grains in the sofrito, spices, and bacon fat. Add the remaining 2 bay leaves, cooked black beans, and 1¾ cups of the reserved black bean broth. Season with 2 teaspoons of salt and stir gently to combine. Taste for seasoning and adjust if needed.
Bring to a boil, then reduce the heat to low. Cover tightly and simmer for 20 minutes. Uncover, stir to break apart the rice, then cover again and continue cooking over low heat for another 7 minutes, or until the rice is fully cooked through.
Remove from heat and let sit, covered, for 10 minutes. Uncover and stir gently to finish.

Congri Cubano aka moro y cristianos 🔥 Made with bacon but you can also use empellitas like I grew up eating it! This is the perfect ratio to avoid that mushy congri that no one likes ☺️

Ingredients:  7 oz. dried black beans  6 cups water (for boiling beans)  4 bay leaves, divided  6 oz. bacon (about 6–8 slices), chopped into 1-inch pieces
1 tablespoon of olive oil  1 small yellow onion, diced  1 small green bell pepper, diced  4 cloves garlic, finely minced  1 tsp. onion powder  1 tsp. garlic powder  1 tsp. dried oregano  1 tsp. ground cumin
2 tsp. Salt for the sofrito  1½ cups long-grain white rice, rinsed  1¾ cups reserved black bean broth 
Instructions: Place the black beans, 6 cups of water, 2 teaspoons of salt, and 2 bay leaves in a Dutch oven or large pot. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour, or until the beans are tender but still hold their shape. Strain the beans and reserve 2 cups of the cooking liquid. Discard the bay leaves.
In a Dutch oven or caldero, add 1 tablespoon of olive oil and cook the chopped bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
To the bacon fat, add the diced onion, green bell pepper, and garlic. Sauté over medium-high heat for 5 minutes, or until softened. Stir in the onion powder, garlic powder, dried oregano, ground cumin, and 1 teaspoon of salt. Cook for another 2–3 minutes, until fragrant.
Return the bacon to the pot and stir to combine. Add the rice and cook for 1–2 minutes, stirring constantly to coat the grains in the sofrito, spices, and bacon fat. Add the remaining 2 bay leaves, cooked black beans, and 1¾ cups of the reserved black bean broth. Season with 2 teaspoons of salt and stir gently to combine. Taste for seasoning and adjust if needed.
Bring to a boil, then reduce the heat to low. Cover tightly and simmer for 20 minutes. Uncover, stir to break apart the rice, then cover again and continue cooking over low heat for another 7 minutes, or until the rice is fully cooked through.
Remove from heat and let sit, covered, for 10 minutes. Uncover and stir gently to finish.

Ropa Vieja, a favorite Cuban classic 🇨🇺 aka slow cooked shredded beef in tomato sauce with sofrito & sázon 🤤

Ingredients:
For the beef:  1 ½ lbs. flank steak  2 bay leaves
1 small onion, cut in half

For the rope vieja:  1 yellow onion, thinly sliced (divided)  1 red bell pepper, thinly sliced  1 green bell pepper, thinly sliced  ¼ cup olive oil  4 cloves garlic, finely minced  1 tsp. garlic powder  1 tsp. onion powder  1 tsp. cumin  1 tsp. ground coriander  1 tsp. dried oregano  1 tsp. salt  2 tsp. ground annatto  ½ cup Spanish olives, roughly chopped + 2 tbsp. of the brine  1 cup cooking wine  8 oz. tomato sauce  1 ½ cups reserved beef broth
Instructions
Place the flank steak, onion, and bay leaves in a pressure cooker. Add enough water to cover the beef, then cook on high pressure for 30 minutes. Allow the pressure to release naturally. Remove the beef and let it cool to room temperature, then shred using your hands or two forks.

Reserve 1 ½ cups of the cooking liquid.
In a small bowl, combine the garlic powder, onion powder, cumin, coriander, oregano, salt, and ground annatto to make your sazón completa. Set aside.

In a large sauté pan, heat the olive oil over medium heat. Add the remaining sliced onion, red and green bell peppers, and minced garlic. Sauté for 5–7 minutes, or until the onions are translucent and the peppers are softened. Stir in the seasoning mix and toast it for 30 seconds. Deglaze the pan with the cooking wine, scraping up any browned bits. Add the tomato sauce and reserved cooking liquid, stirring to combine.

Fold in the shredded beef and Spanish olives and olive brine. Stir well, taste, and adjust salt or seasonings as needed. Drop the heat to low, cover, and let it simmer for 15 minutes, or until the sauce has thickened and the flavors have come together. Taste for seasoning and adjust accordingly.

Serve warm over white rice.

Ropa Vieja, a favorite Cuban classic 🇨🇺 aka slow cooked shredded beef in tomato sauce with sofrito & sázon 🤤

Ingredients:
For the beef:  1 ½ lbs. flank steak  2 bay leaves
1 small onion, cut in half

For the rope vieja:  1 yellow onion, thinly sliced (divided)  1 red bell pepper, thinly sliced  1 green bell pepper, thinly sliced  ¼ cup olive oil  4 cloves garlic, finely minced  1 tsp. garlic powder  1 tsp. onion powder  1 tsp. cumin  1 tsp. ground coriander  1 tsp. dried oregano  1 tsp. salt  2 tsp. ground annatto  ½ cup Spanish olives, roughly chopped + 2 tbsp. of the brine  1 cup cooking wine  8 oz. tomato sauce  1 ½ cups reserved beef broth
Instructions
Place the flank steak, onion, and bay leaves in a pressure cooker. Add enough water to cover the beef, then cook on high pressure for 30 minutes. Allow the pressure to release naturally. Remove the beef and let it cool to room temperature, then shred using your hands or two forks.

Reserve 1 ½ cups of the cooking liquid.
In a small bowl, combine the garlic powder, onion powder, cumin, coriander, oregano, salt, and ground annatto to make your sazón completa. Set aside.

In a large sauté pan, heat the olive oil over medium heat. Add the remaining sliced onion, red and green bell peppers, and minced garlic. Sauté for 5–7 minutes, or until the onions are translucent and the peppers are softened. Stir in the seasoning mix and toast it for 30 seconds. Deglaze the pan with the cooking wine, scraping up any browned bits. Add the tomato sauce and reserved cooking liquid, stirring to combine.

Fold in the shredded beef and Spanish olives and olive brine. Stir well, taste, and adjust salt or seasonings as needed. Drop the heat to low, cover, and let it simmer for 15 minutes, or until the sauce has thickened and the flavors have come together. Taste for seasoning and adjust accordingly.

Serve warm over white rice.

Cooking with mami, who inspired me to cook & has always been one of my biggest supporters. Just in time for Mother’s Day! 💛

She’s the reason I love food & the reason every dish has to have un poquito más de sal y ajo. We spent the day doing what we do best: cooking, chismeando & snacking of course @crunchmastercrackers is always around! whether we’re mid-recipe or on the go (which is basically 24/7)

Feliz Día de las Madres to all the incredible women who do so much every single day. Today, we celebrate you! ✨

#ad #SatisfyYourCrunch #Crunchmaster #CrunchTimeAnyTime #GlutenFreeSnacks

Cooking with mami, who inspired me to cook & has always been one of my biggest supporters. Just in time for Mother’s Day! 💛

She’s the reason I love food & the reason every dish has to have un poquito más de sal y ajo. We spent the day doing what we do best: cooking, chismeando & snacking of course @crunchmastercrackers is always around! whether we’re mid-recipe or on the go (which is basically 24/7)

Feliz Día de las Madres to all the incredible women who do so much every single day. Today, we celebrate you! ✨

#ad #SatisfyYourCrunch #Crunchmaster #CrunchTimeAnyTime #GlutenFreeSnacks

Cheesy breakfast burrito ft. Crispy lechon, egg & yucca tots with garlic and herb aioli 🔥 My 🇨🇺 spin on a weekend brunch favorite 🤤

Ingredients:
2 cups of cheddar cheese
Burrito wraps
Scrambled eggs
2 cups of cooked lechon

For the garlic & herb aioli:
1 cup fresh cilantro leaves
4 garlic cloves
1½ tablespoons olive oil
1 cup mayonnaise
½ teaspoon salt

For the yuca:
1½ lbs. fresh yuca, peeled and cut into large chunks. You can also use frozen yuca

Instructions:

To make the garlic & herb aioli, add the cilantro, garlic, and olive oil to a food processor. Blend on high until a smooth green paste forms. Transfer to a bowl and fold in the mayonnaise and ½ tsp. of salt until fully combined.

To make the yea tots, bring a large pot of salted water to a boil. Add the yuca and cook for 15–20 minutes, or until fork-tender. Drain and let cool to room temperature.
Once cooled, remove the tough, fibrous core from each piece of yuca and cut into 1-inch chunks.
Heat the oil in a deep skillet or fryer to 350°F. Fry the yuca pieces in batches until golden and crispy, about 3–4 minutes per batch. Drain on paper towels and season immediately with a pinch of salt.

Cheesy breakfast burrito ft. Crispy lechon, egg & yucca tots with garlic and herb aioli 🔥 My 🇨🇺 spin on a weekend brunch favorite 🤤

Ingredients:
2 cups of cheddar cheese
Burrito wraps
Scrambled eggs
2 cups of cooked lechon

For the garlic & herb aioli:
1 cup fresh cilantro leaves
4 garlic cloves
1½ tablespoons olive oil
1 cup mayonnaise
½ teaspoon salt

For the yuca:
1½ lbs. fresh yuca, peeled and cut into large chunks. You can also use frozen yuca

Instructions:

To make the garlic & herb aioli, add the cilantro, garlic, and olive oil to a food processor. Blend on high until a smooth green paste forms. Transfer to a bowl and fold in the mayonnaise and ½ tsp. of salt until fully combined.

To make the yea tots, bring a large pot of salted water to a boil. Add the yuca and cook for 15–20 minutes, or until fork-tender. Drain and let cool to room temperature.
Once cooled, remove the tough, fibrous core from each piece of yuca and cut into 1-inch chunks.
Heat the oil in a deep skillet or fryer to 350°F. Fry the yuca pieces in batches until golden and crispy, about 3–4 minutes per batch. Drain on paper towels and season immediately with a pinch of salt.

Bacon, Sweet Plantain & Cheese stuffed Arepas just in time for Mother’s Day 💛 #ad Celebrate your mami, abuela, or any special mother figure with flavor, love & ease ✨ Everything you see here is from @amazon This Latin-inspired brunch recipe was made with ingredients delivered by @amazonfresh including bacon, part of their Mother’s Day brunch essentials deal (all under $6!).
And don’t forget whether you’re gifting or hosting this year, amazon.com/diadelasmadres has it all. Full storefront is linked in my bio! #AmazonFresh

Bacon, Sweet Plantain & Cheese stuffed Arepas just in time for Mother’s Day 💛 #ad Celebrate your mami, abuela, or any special mother figure with flavor, love & ease ✨ Everything you see here is from @amazon This Latin-inspired brunch recipe was made with ingredients delivered by @amazonfresh including bacon, part of their Mother’s Day brunch essentials deal (all under $6!).
And don’t forget whether you’re gifting or hosting this year, amazon.com/diadelasmadres has it all. Full storefront is linked in my bio! #AmazonFresh

Life lately ✨ Can’t wait to share with you guys what all of this recipe testing is for 👀🥰

Life lately ✨ Can’t wait to share with you guys what all of this recipe testing is for 👀🥰

Your favorite cuban sandwich 🔥 & yes I put mayo in mine and you should too 😜

Pan cubano
Mayo + mustard
Shredded lechón asado
Deli ham slices
Swiss cheese
Pickles

Your favorite cuban sandwich 🔥 & yes I put mayo in mine and you should too 😜

Pan cubano
Mayo + mustard
Shredded lechón asado
Deli ham slices
Swiss cheese
Pickles

Cheesy picadillo bake 🔥 A quick & easy one pot meal that always hits the spot 🤤

Ingredients
1 to 1½ lbs ground beef (80/20)
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, diced
5 cloves garlic, minced
4 tablespoons neutral oil, such as canola or avocado
3 tsp. sazón completa
½ cup Spanish manzanilla olives, chopped, plus 2 tablespoons brine
2 tbsp. capers
3 cups of your favorite pasta sauce, homemade or store bought
Salt and pepper, to taste
16 oz. cavatappi pasta
½ cup heavy cream
3 cups mozzarella cheese, shredded
1 tsp. Crushed red pepper flakes

Instructions
Preheat the oven to 350F.
In a very large skillet over medium-high heat, add 4 tbsp. of oil and sauté the onion, bell peppers and garlic for 5 to 7 minutes, until the onions are translucent and the vegetables are softened.

Add the ground beef and sazón completa. Cook, breaking up the meat with a wooden spoon, for 7-10 minutes, or until the beef is browned and cooked through. Stir in the chopped olives, olive brine, capers, tomato sauce and heavy cream. Now add in the cooked pasta and mix until it’s all combined. Season with salt and pepper to taste. Lower the heat to low and cook this for 5 minutes stirring occasionally. Take this off the heat and add 1 ½ cup of mozzarella cheese and mix so it all comes together and that cheese melts into the sauce and pasta.

Transfer this delicious pasta mix to a baking dish and top with the remaining cheese. Bake for 10 min. Until all the cheese has melted. Broil on high for 1-2 minutes. To make sure it’s golden and bubbling on the top. Garnish with chopped cilantro.

Cheesy picadillo bake 🔥 A quick & easy one pot meal that always hits the spot 🤤

Ingredients
1 to 1½ lbs ground beef (80/20)
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, diced
5 cloves garlic, minced
4 tablespoons neutral oil, such as canola or avocado
3 tsp. sazón completa
½ cup Spanish manzanilla olives, chopped, plus 2 tablespoons brine
2 tbsp. capers
3 cups of your favorite pasta sauce, homemade or store bought
Salt and pepper, to taste
16 oz. cavatappi pasta
½ cup heavy cream
3 cups mozzarella cheese, shredded
1 tsp. Crushed red pepper flakes

Instructions
Preheat the oven to 350F.
In a very large skillet over medium-high heat, add 4 tbsp. of oil and sauté the onion, bell peppers and garlic for 5 to 7 minutes, until the onions are translucent and the vegetables are softened.

Add the ground beef and sazón completa. Cook, breaking up the meat with a wooden spoon, for 7-10 minutes, or until the beef is browned and cooked through. Stir in the chopped olives, olive brine, capers, tomato sauce and heavy cream. Now add in the cooked pasta and mix until it’s all combined. Season with salt and pepper to taste. Lower the heat to low and cook this for 5 minutes stirring occasionally. Take this off the heat and add 1 ½ cup of mozzarella cheese and mix so it all comes together and that cheese melts into the sauce and pasta.

Transfer this delicious pasta mix to a baking dish and top with the remaining cheese. Bake for 10 min. Until all the cheese has melted. Broil on high for 1-2 minutes. To make sure it’s golden and bubbling on the top. Garnish with chopped cilantro.

Sopa de chicharos aka split pea soup 🔥 loaded with smoked ham and flavor 🤤 a weeknight fav. At our house!

Ingredients  14 ounces green split peas  2 smoked pork shanks or hocks  8½ cups water (plus more as needed)  2 bay leaves  1 green bell pepper, diced  1 onion, diced  5 cloves garlic, minced  3 ounces dried Spanish chorizo, sliced  1 russet potato, peeled and diced into 1-inch cubes  1½ tsp. sazón completa  Salt and pepper, to taste  4 tbsp. neutral oil, such as canola or avocado  Chopped cilantro, for garnish

Instructions Rinse the split peas and set aside. In a large caldero or Dutch oven, combine the split peas, pork shanks or hocks, bay leaves, 1 tsp. salt, and 8½ cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer partially covered for 30 minutes, or until the peas are soft and the pork hocks are tender, stirring occasionally.
While the peas cook, prepare the sofrito.

In a separate skillet, heat the oil over medium heat. Add the bell pepper, onion, garlic, and sazón completa. Sauté for 5 to 7 minutes, until the onion is translucent and fragrant. Stir in the sliced chorizo and cook for another 2 to 3 minutes to release its flavor.

After 30 minutes, remove the pork shanks or hocks from the pot and let them cool slightly. Add the sofrito and diced potatoes to the soup, stirring to combine. Add another teaspoon of salt to the soup and stir. Shred the pork, discarding the bones and any excess fat, then return the meat to the pot.

Simmer uncovered for another 25 to 30 minutes over low to medium heat, stirring occasionally, until the soup has thickened and the potatoes are tender. Add more water as needed to loosen the consistency, and adjust the seasoning with salt and pepper to taste.

Sopa de chicharos aka split pea soup 🔥 loaded with smoked ham and flavor 🤤 a weeknight fav. At our house!

Ingredients  14 ounces green split peas  2 smoked pork shanks or hocks  8½ cups water (plus more as needed)  2 bay leaves  1 green bell pepper, diced  1 onion, diced  5 cloves garlic, minced  3 ounces dried Spanish chorizo, sliced  1 russet potato, peeled and diced into 1-inch cubes  1½ tsp. sazón completa  Salt and pepper, to taste  4 tbsp. neutral oil, such as canola or avocado  Chopped cilantro, for garnish

Instructions Rinse the split peas and set aside. In a large caldero or Dutch oven, combine the split peas, pork shanks or hocks, bay leaves, 1 tsp. salt, and 8½ cups of water. Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low and simmer partially covered for 30 minutes, or until the peas are soft and the pork hocks are tender, stirring occasionally.
While the peas cook, prepare the sofrito.

In a separate skillet, heat the oil over medium heat. Add the bell pepper, onion, garlic, and sazón completa. Sauté for 5 to 7 minutes, until the onion is translucent and fragrant. Stir in the sliced chorizo and cook for another 2 to 3 minutes to release its flavor.

After 30 minutes, remove the pork shanks or hocks from the pot and let them cool slightly. Add the sofrito and diced potatoes to the soup, stirring to combine. Add another teaspoon of salt to the soup and stir. Shred the pork, discarding the bones and any excess fat, then return the meat to the pot.

Simmer uncovered for another 25 to 30 minutes over low to medium heat, stirring occasionally, until the soup has thickened and the potatoes are tender. Add more water as needed to loosen the consistency, and adjust the seasoning with salt and pepper to taste.

Abuela’s arroz con leche aka my grandmother’s creamy Cuban rice pudding 🔥 The trick is in the constant (annoying) stirring 😅 so worth it!!

Ingredients  1 cup Valencia rice  5 cups water  Peel of ½ lemon  2 cinnamon sticks  1 cup whole milk  1 can (12 oz.) evaporated milk  2 cans (14 oz. each) sweetened condensed milk  2 tsp. vanilla extract

Instructions In a large Dutch oven, combine the rice, water, and lemon peel. Cook over medium-low heat, stirring frequently for 15 minutes. Remove and discard the lemon peel.

Once most of the water has evaporated, add the cinnamon sticks, whole milk, and evaporated milk. Reduce the heat to low and stir constantly for another 20 minutes.

Add the sweetened condensed milk, vanilla extract, and cornstarch slurry. Continue stirring on low heat for 15 to 20 minutes, or until the rice is tender and the mixture has thickened to your desired consistency.

Let the arroz con leche cool slightly, then transfer to a serving dish or individual ramekins. Refrigerate for 1 to 2 hours, or until chilled. Serve cold, garnished with a sprinkle of ground cinnamon.

Abuela’s arroz con leche aka my grandmother’s creamy Cuban rice pudding 🔥 The trick is in the constant (annoying) stirring 😅 so worth it!!

Ingredients  1 cup Valencia rice  5 cups water  Peel of ½ lemon  2 cinnamon sticks  1 cup whole milk  1 can (12 oz.) evaporated milk  2 cans (14 oz. each) sweetened condensed milk  2 tsp. vanilla extract

Instructions In a large Dutch oven, combine the rice, water, and lemon peel. Cook over medium-low heat, stirring frequently for 15 minutes. Remove and discard the lemon peel.

Once most of the water has evaporated, add the cinnamon sticks, whole milk, and evaporated milk. Reduce the heat to low and stir constantly for another 20 minutes.

Add the sweetened condensed milk, vanilla extract, and cornstarch slurry. Continue stirring on low heat for 15 to 20 minutes, or until the rice is tender and the mixture has thickened to your desired consistency.

Let the arroz con leche cool slightly, then transfer to a serving dish or individual ramekins. Refrigerate for 1 to 2 hours, or until chilled. Serve cold, garnished with a sprinkle of ground cinnamon.

Sweet plantain, guava & cream cheese bread just in time for Easter 🔥 Be the family favorite this year & bring this delishhhh bread 🤤

Ingredients 2 large ripe yellow plantains (almost black on the outside — this means they’re fully ripe)  ½ cup (1 stick) unsalted butter, melted  2 eggs  2 tsp. vanilla extract  ½ cup milk  ¾ cup sugar  1½ cups all-purpose flour  ½ tsp. baking powder  ½ tsp. baking soda  Pinch of salt  4 oz cream cheese, cut into small cubes
For the Guava Sauce  7 oz guava paste, cut into ½-inch cubes  ½ cup water

Instructions  Place the chopped guava paste and water in a saucepan over medium-high heat. Once it begins to simmer, reduce the heat to low-medium and stir constantly, breaking down the guava with the back of a spatula. Simmer for 10 to 12 minutes, until the guava has fully dissolved into a smooth sauce. Remove from the heat and let cool slightly.
Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

In a large mixing bowl, mash the ripe plantains until mostly smooth. Add the melted butter, eggs, vanilla extract, milk, and sugar. Whisk until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients in two batches, mixing gently between each addition until a thick, cohesive batter forms making sure not to overmix.

Pour half of the batter into the prepared loaf pan. Spoon in half of the guava sauce and gently swirl it through the batter. Nestle half of the cream cheese cubes throughout, spacing them about an inch or two apart. Add the remaining batter on top, followed by the rest of the guava sauce and cream cheese cubes. Swirl gently again. You want each slice to have a little guava and cream cheese surprise.

Bake for 55 to 65 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature before slicing and serving.

Sweet plantain, guava & cream cheese bread just in time for Easter 🔥 Be the family favorite this year & bring this delishhhh bread 🤤

Ingredients 2 large ripe yellow plantains (almost black on the outside — this means they’re fully ripe)  ½ cup (1 stick) unsalted butter, melted  2 eggs  2 tsp. vanilla extract  ½ cup milk  ¾ cup sugar  1½ cups all-purpose flour  ½ tsp. baking powder  ½ tsp. baking soda  Pinch of salt  4 oz cream cheese, cut into small cubes
For the Guava Sauce  7 oz guava paste, cut into ½-inch cubes  ½ cup water

Instructions  Place the chopped guava paste and water in a saucepan over medium-high heat. Once it begins to simmer, reduce the heat to low-medium and stir constantly, breaking down the guava with the back of a spatula. Simmer for 10 to 12 minutes, until the guava has fully dissolved into a smooth sauce. Remove from the heat and let cool slightly.
Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

In a large mixing bowl, mash the ripe plantains until mostly smooth. Add the melted butter, eggs, vanilla extract, milk, and sugar. Whisk until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet ingredients in two batches, mixing gently between each addition until a thick, cohesive batter forms making sure not to overmix.

Pour half of the batter into the prepared loaf pan. Spoon in half of the guava sauce and gently swirl it through the batter. Nestle half of the cream cheese cubes throughout, spacing them about an inch or two apart. Add the remaining batter on top, followed by the rest of the guava sauce and cream cheese cubes. Swirl gently again. You want each slice to have a little guava and cream cheese surprise.

Bake for 55 to 65 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool completely to room temperature before slicing and serving.

Ají de gallina 🤤 A classic Peruvian chicken stew with aji Amarillo that’s one of my favorite dishes & you must try it at home! 🔥

Ingredients
1 large chicken breast (approximately 1 pound)  2 celery stalks, halved  2 carrots, halved  4 cups water  Salt, to taste  8 saltine crackers  2 tablespoons vegetable oil  ½ yellow onion, finely diced  2 garlic cloves, finely minced  ½ teaspoon ground turmeric  1 teaspoon ground cumin  ½ teaspoon paprika  1½ tablespoons ají amarillo paste  1 can (12 ounces) evaporated milk  ¼ cup grated Parmesan cheese  Salt and freshly ground black pepper, to taste 1 large boiled yellow potato, sliced into rounds  White rice  2 hard-boiled eggs, sliced  Black olives

In a medium pot, combine the chicken breast, celery stalks, carrots, and water. Add a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for about 15 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and let it cool. Strain and reserve the broth; you’ll need ½ cup for the sauce. Once cooled, shred the chicken into thin strips.
Place the saltine crackers in a bowl and pour ½ cup of the warm reserved chicken broth over them. Let them soak until they soften completely.

In a large pan over medium heat, heat the vegetable oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, turmeric, cumin, paprika, and ají amarillo paste. Cook for another 1-2 minutes until fragrant. Add the soaked crackers along with any remaining broth they haven’t absorbed, evaporated milk, and grated Parmesan cheese. Stir to combine all ingredients thoroughly.
Transfer the sauce mixture to a blender and blend until smooth and creamy. Return the blended sauce to the pan over low heat.

Add the shredded chicken to the sauce, stirring well to ensure the chicken is fully coated. Let it simmer for about 5 minutes until the sauce thickens and is heated through. Season with salt and freshly ground black pepper to taste.
On each plate, arrange slices of boiled potato. Spoon the Ají de Gallina over the potatoes. Serve with a side of white rice. Garnish with slices of hard-boiled egg and black olives.

Ají de gallina 🤤 A classic Peruvian chicken stew with aji Amarillo that’s one of my favorite dishes & you must try it at home! 🔥

Ingredients
1 large chicken breast (approximately 1 pound)  2 celery stalks, halved  2 carrots, halved  4 cups water  Salt, to taste  8 saltine crackers  2 tablespoons vegetable oil  ½ yellow onion, finely diced  2 garlic cloves, finely minced  ½ teaspoon ground turmeric  1 teaspoon ground cumin  ½ teaspoon paprika  1½ tablespoons ají amarillo paste  1 can (12 ounces) evaporated milk  ¼ cup grated Parmesan cheese  Salt and freshly ground black pepper, to taste 1 large boiled yellow potato, sliced into rounds  White rice  2 hard-boiled eggs, sliced  Black olives

In a medium pot, combine the chicken breast, celery stalks, carrots, and water. Add a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer and cook for about 15 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and let it cool. Strain and reserve the broth; you’ll need ½ cup for the sauce. Once cooled, shred the chicken into thin strips.
Place the saltine crackers in a bowl and pour ½ cup of the warm reserved chicken broth over them. Let them soak until they soften completely.

In a large pan over medium heat, heat the vegetable oil. Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic, turmeric, cumin, paprika, and ají amarillo paste. Cook for another 1-2 minutes until fragrant. Add the soaked crackers along with any remaining broth they haven’t absorbed, evaporated milk, and grated Parmesan cheese. Stir to combine all ingredients thoroughly.
Transfer the sauce mixture to a blender and blend until smooth and creamy. Return the blended sauce to the pan over low heat.

Add the shredded chicken to the sauce, stirring well to ensure the chicken is fully coated. Let it simmer for about 5 minutes until the sauce thickens and is heated through. Season with salt and freshly ground black pepper to taste.
On each plate, arrange slices of boiled potato. Spoon the Ají de Gallina over the potatoes. Serve with a side of white rice. Garnish with slices of hard-boiled egg and black olives.

Sopa de plátano 🔥 aka plantain soup topped with crispy bacon & plantain chips 🤤 a comforting favorite that comes together in minutes! 😍

Ingredients 3 green plantains, peeled and sliced into rounds 5 cups chicken stock ¼ cup sofrito (see note below) ½ yellow onion, finely diced 1 teaspoon dried oregano 1 tablespoon sazón completa Handful of fresh cilantro, plus more for garnish Salt and pepper, to taste

For topping: Handful of plantain chips, roughly chopped 4 strips of bacon, cooked and crumbled

Sofrito (for the ¼ cup): 1 green bell pepper 1 red bell pepper 1 yellow onion 5 garlic cloves 5 cilantro leaves *Pulse all ingredients in a food processor for 2–3 minutes until finely blended.

Instructions In a large caldero or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and place it on a paper towel–lined plate. Reserve the rendered bacon fat in the pot.

Add the sofrito, diced onion, and sazón completa to the bacon fat and cook over medium heat for 5 to 7 minutes, until the onion is soft and translucent.
Stir in the chicken stock, sliced plantains, oregano, and the cooked bacon. Bring to a boil, then reduce the heat to low and simmer for 25 to 30 minutes, or until the plantains are fork-tender and beginning to fall apart.

Carefully transfer the mixture to a blender, add a generous handful of cilantro, and blend on high for 3 to 5 minutes, until completely smooth and creamy. (You may need to do this in batches depending on your blender.) Season with salt and pepper to taste.
Serve hot, topped with chopped plantain chips, extra bacon, and fresh cilantro.

Sopa de plátano 🔥 aka plantain soup topped with crispy bacon & plantain chips 🤤 a comforting favorite that comes together in minutes! 😍

Ingredients 3 green plantains, peeled and sliced into rounds 5 cups chicken stock ¼ cup sofrito (see note below) ½ yellow onion, finely diced 1 teaspoon dried oregano 1 tablespoon sazón completa Handful of fresh cilantro, plus more for garnish Salt and pepper, to taste

For topping: Handful of plantain chips, roughly chopped 4 strips of bacon, cooked and crumbled

Sofrito (for the ¼ cup): 1 green bell pepper 1 red bell pepper 1 yellow onion 5 garlic cloves 5 cilantro leaves *Pulse all ingredients in a food processor for 2–3 minutes until finely blended.

Instructions In a large caldero or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon and place it on a paper towel–lined plate. Reserve the rendered bacon fat in the pot.

Add the sofrito, diced onion, and sazón completa to the bacon fat and cook over medium heat for 5 to 7 minutes, until the onion is soft and translucent.
Stir in the chicken stock, sliced plantains, oregano, and the cooked bacon. Bring to a boil, then reduce the heat to low and simmer for 25 to 30 minutes, or until the plantains are fork-tender and beginning to fall apart.

Carefully transfer the mixture to a blender, add a generous handful of cilantro, and blend on high for 3 to 5 minutes, until completely smooth and creamy. (You may need to do this in batches depending on your blender.) Season with salt and pepper to taste.
Serve hot, topped with chopped plantain chips, extra bacon, and fresh cilantro.

Pastelón de yuca with layers of picadillo & cheese, I meeeeean 😮‍💨🤤🔥 a perfect weeknight recipe for the fam ❤️

Ingredients
For the picadillo:  1.5 pounds 80/20 ground beef  ¼ cup extra virgin olive oil  1 red bell pepper, diced  1 green bell pepper, diced  1 yellow onion, diced  5 cloves garlic, minced  1 tablespoon homemade sazon:  1 teaspoon onion powder  1 teaspoon garlic powder  1 teaspoon cumin powder  1 teaspoon ground coriander  1 teaspoon dried oregano  1 teaspoon salt  1 teaspoon ground annatto  1 cup tomato sauce  1 cup dry white cooking wine  ⅓ cup Spanish manzanilla olives, chopped  2 tablespoons chopped capers  ⅓ cup raisins
For the yuca and casserole:  2 pounds yuca, peeled  4 tbsp. butter  evaporated milk, about 1/3 cup. As needed   Salt and pepper to taste  2 cups mozzarella cheese  2 cups cheddar cheese

Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic, cooking for 5 to 7 minutes until the onions are translucent. Stir in the ground beef and sazon, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, until browned.
Pour in the tomato sauce & white cooking wine, then add the manzanilla olives, capers, and raisins. Reduce the heat to low and let the picadillo simmer for 20 minutes, allowing the flavors to develop. Taste and adjust salt if needed. Once ready, pass it through a strainer to get rid of all the grease. Transfer to the refrigerator and let chill for at least an hour.

Meanwhile, bring a large pot of salted water to a boil. Add the yuca and cook for about 25 minutes, until fork-tender. Drain and transfer to a mixing bowl. Mash with a potato masher, then stir in the butter and enough milk to create a smooth consistency. Season with salt and pepper to taste. To assemble the pastelón, grease a baking dish with oil and spread a layer of mashed yuca. Top with the chilled picadillo, then add a layer of cheese. Spread another layer of mashed yuca over the top, followed by a final layer of cheese. Bake at 350°F for 15 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly

Pastelón de yuca with layers of picadillo & cheese, I meeeeean 😮‍💨🤤🔥 a perfect weeknight recipe for the fam ❤️

Ingredients
For the picadillo:  1.5 pounds 80/20 ground beef  ¼ cup extra virgin olive oil  1 red bell pepper, diced  1 green bell pepper, diced  1 yellow onion, diced  5 cloves garlic, minced  1 tablespoon homemade sazon:  1 teaspoon onion powder  1 teaspoon garlic powder  1 teaspoon cumin powder  1 teaspoon ground coriander  1 teaspoon dried oregano  1 teaspoon salt  1 teaspoon ground annatto  1 cup tomato sauce  1 cup dry white cooking wine  ⅓ cup Spanish manzanilla olives, chopped  2 tablespoons chopped capers  ⅓ cup raisins
For the yuca and casserole:  2 pounds yuca, peeled  4 tbsp. butter  evaporated milk, about 1/3 cup. As needed   Salt and pepper to taste  2 cups mozzarella cheese  2 cups cheddar cheese

Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onions, peppers, and garlic, cooking for 5 to 7 minutes until the onions are translucent. Stir in the ground beef and sazon, breaking the meat apart with a wooden spoon. Cook for about 7 minutes, until browned.
Pour in the tomato sauce & white cooking wine, then add the manzanilla olives, capers, and raisins. Reduce the heat to low and let the picadillo simmer for 20 minutes, allowing the flavors to develop. Taste and adjust salt if needed. Once ready, pass it through a strainer to get rid of all the grease. Transfer to the refrigerator and let chill for at least an hour.

Meanwhile, bring a large pot of salted water to a boil. Add the yuca and cook for about 25 minutes, until fork-tender. Drain and transfer to a mixing bowl. Mash with a potato masher, then stir in the butter and enough milk to create a smooth consistency. Season with salt and pepper to taste. To assemble the pastelón, grease a baking dish with oil and spread a layer of mashed yuca. Top with the chilled picadillo, then add a layer of cheese. Spread another layer of mashed yuca over the top, followed by a final layer of cheese. Bake at 350°F for 15 minutes, then broil for 2 to 3 minutes until the cheese is golden and bubbly

Chicharrones de pollo 🇵🇷🇨🇺🇩🇴 aka crispy fried chicken bites n sazón marinated in fresh sour orange juice & sazón 🔥

Ingredients
Marinade:
1 pd. Boneless, skinless chicken thighs, cut into 2 inch pieces
5 garlic cloves, finely minced
¼ cup sour orange juice (use mixture of fresh lime & orange juice if you cant find sour oranges)
2 tbsp. Achiote oil (Olive oil if you don’t have achiote oil)

Sazón mix:
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground annatto

Dredging mix:
1 ½ cup AP flour
½ cup cornstarch
Salt & pepper
1 tsp. Sazon completa

Instructions
In a bowl, combine the chicken pieces with the minced garlic, sour orange juice, achiote oil and the homemade sazón mix / spices. Toss well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 1 hour.

In a large shallow dish, mix the flour, cornstarch, salt, black pepper, and sazón completa. Stir to combine. Remove the chicken from the marinade, allowing any excess liquid to drip off. Add the chicken pieces to the seasoned flour mixture, tossing until they are fully coated and set it aside.

In a deep pan or Dutch oven, heat about 2 inches of oil to 350°F. Working in batches, carefully drop the coated chicken pieces into the hot oil. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and salt immediately. Serve with lime wedges.

Chicharrones de pollo 🇵🇷🇨🇺🇩🇴 aka crispy fried chicken bites n sazón marinated in fresh sour orange juice & sazón 🔥

Ingredients
Marinade:
1 pd. Boneless, skinless chicken thighs, cut into 2 inch pieces
5 garlic cloves, finely minced
¼ cup sour orange juice (use mixture of fresh lime & orange juice if you cant find sour oranges)
2 tbsp. Achiote oil (Olive oil if you don’t have achiote oil)

Sazón mix:
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground annatto

Dredging mix:
1 ½ cup AP flour
½ cup cornstarch
Salt & pepper
1 tsp. Sazon completa

Instructions
In a bowl, combine the chicken pieces with the minced garlic, sour orange juice, achiote oil and the homemade sazón mix / spices. Toss well, ensuring the chicken is evenly coated. Cover and refrigerate for at least 1 hour.

In a large shallow dish, mix the flour, cornstarch, salt, black pepper, and sazón completa. Stir to combine. Remove the chicken from the marinade, allowing any excess liquid to drip off. Add the chicken pieces to the seasoned flour mixture, tossing until they are fully coated and set it aside.

In a deep pan or Dutch oven, heat about 2 inches of oil to 350°F. Working in batches, carefully drop the coated chicken pieces into the hot oil. Fry for 5–7 minutes, turning occasionally, until golden brown and crispy. The internal temperature should reach 165°F. Transfer the fried chicken to a wire rack or paper towel-lined plate to drain excess oil and salt immediately. Serve with lime wedges.

Dreamy week @fsanguilla for my Cuban-Mexican inspired pop-up at the Half-Shell with chef @chefmanucalderon ✨ Thank you to everyone that made us feel right at home and my awesome crew @tae.w.lee & @julysalazarglm 🚀 highly recommend visiting this beautiful resort ❤️

Dreamy week @fsanguilla for my Cuban-Mexican inspired pop-up at the Half-Shell with chef @chefmanucalderon ✨ Thank you to everyone that made us feel right at home and my awesome crew @tae.w.lee & @julysalazarglm 🚀 highly recommend visiting this beautiful resort ❤️

Back in Flavortown after 12 YEARS!!!! Swipe to the last pic to see little me competing in 2013 🤭 Catch me on @foodnetwork Guy’s Grocery Games next Wednesday 3/26 with this awesome crew✨❤️ #GGG

Back in Flavortown after 12 YEARS!!!! Swipe to the last pic to see little me competing in 2013 🤭 Catch me on @foodnetwork Guy’s Grocery Games next Wednesday 3/26 with this awesome crew✨❤️ #GGG

Rabo encendido aka spicy oxtail 🔥🇨🇺 slow-cooked in vino seco, red wine & all the sazón. Serve it up with rice or tostones or in a cheesy sandwich the next day (my fav) 😮‍💨

Ingredients
For the Oxtails
3 lbs beef oxtails, excess fat trimmed  ½ cup extra virgin olive oil, divided  1 yellow onion, diced  1 green bell pepper, diced  1 red bell pepper, diced  8 garlic cloves, finely minced  1 cup tomato sauce  2 cups dry white cooking wine (vino seco)  1 cup red wine (Tempranillo or Rioja)  2 tbsp white vinegar  2 bay leaves  ⅓ cup fresh parsley, chopped 
For the Sazón Mix  1 tsp. garlic powder  1 tsp. onion powder  1 tsp. ground cumin  1 tsp. ground coriander  1 tsp. dried oregano  3 tsp. salt  1 tsp. smoked paprika  2 tsp. Crushed red pepper

Instructions
Preheat the oven to 325°F.
Pat the oxtails dry and season generously with salt and pepper. Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the oxtails in batches, browning each side for about 2-3 minutes. Once browned, remove from the pot and set aside.

In the same pot, add the remaining 4 tablespoons of olive oil. Stir in the onion, bell peppers, and garlic, cooking over medium heat for 5-7min. Sprinkle in the sazón mix & stir. Pour in the tomato sauce, white vinegar, and both wines, stirring to combine. Return the browned oxtails to the pot, ensuring they are fully submerged in the sauce. Stir in the bay leaves & parsley. Taste the liquid and adjust seasoning as needed.

Bring the mixture to a boil over high heat, then cover with a lid and remove from heat. Transfer the Dutch oven to the middle rack of the preheated oven. Braise for 2 ½ to 3 hours, or until the oxtails are fall-off-the-bone tender.

#oxtail #carribean #cubanfood #recipes

Rabo encendido aka spicy oxtail 🔥🇨🇺 slow-cooked in vino seco, red wine & all the sazón. Serve it up with rice or tostones or in a cheesy sandwich the next day (my fav) 😮‍💨

Ingredients
For the Oxtails
3 lbs beef oxtails, excess fat trimmed  ½ cup extra virgin olive oil, divided  1 yellow onion, diced  1 green bell pepper, diced  1 red bell pepper, diced  8 garlic cloves, finely minced  1 cup tomato sauce  2 cups dry white cooking wine (vino seco)  1 cup red wine (Tempranillo or Rioja)  2 tbsp white vinegar  2 bay leaves  ⅓ cup fresh parsley, chopped 
For the Sazón Mix  1 tsp. garlic powder  1 tsp. onion powder  1 tsp. ground cumin  1 tsp. ground coriander  1 tsp. dried oregano  3 tsp. salt  1 tsp. smoked paprika  2 tsp. Crushed red pepper

Instructions
Preheat the oven to 325°F.
Pat the oxtails dry and season generously with salt and pepper. Heat 4 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the oxtails in batches, browning each side for about 2-3 minutes. Once browned, remove from the pot and set aside.

In the same pot, add the remaining 4 tablespoons of olive oil. Stir in the onion, bell peppers, and garlic, cooking over medium heat for 5-7min. Sprinkle in the sazón mix & stir. Pour in the tomato sauce, white vinegar, and both wines, stirring to combine. Return the browned oxtails to the pot, ensuring they are fully submerged in the sauce. Stir in the bay leaves & parsley. Taste the liquid and adjust seasoning as needed.

Bring the mixture to a boil over high heat, then cover with a lid and remove from heat. Transfer the Dutch oven to the middle rack of the preheated oven. Braise for 2 ½ to 3 hours, or until the oxtails are fall-off-the-bone tender.

#oxtail #carribean #cubanfood #recipes

Airing this Sunday at 8PM on @HGTV, I’m hitting the road with my mom for an incredible journey on Home Town Takeover Season 3! I’m teaming up with Ben, Erin, and the Home Town Takeover team to help transform Sophie’s Café in Florida—a family-owned spot that also runs a Cuban restaurant! 🇨🇺✨
We’re cooking up something amazing, plus there’s a heartfelt home renovation for a couple who dedicates their lives to helping veterans. You won’t want to miss this one!
#HomeTownTakeover @hgtv @streamonmax @discoveryplus
@foodnetwork

Airing this Sunday at 8PM on @HGTV, I’m hitting the road with my mom for an incredible journey on Home Town Takeover Season 3! I’m teaming up with Ben, Erin, and the Home Town Takeover team to help transform Sophie’s Café in Florida—a family-owned spot that also runs a Cuban restaurant! 🇨🇺✨
We’re cooking up something amazing, plus there’s a heartfelt home renovation for a couple who dedicates their lives to helping veterans. You won’t want to miss this one!
#HomeTownTakeover @hgtv @streamonmax @discoveryplus
@foodnetwork

Basic white rice aka arroz blanco 🔥 with the perfect ratio of water to rice to get that Cuban restaurant style white rice! What’s your favorite way to eat yours? 🍳

Ingredients:
1 cup of long grain white rice
1 tsp. Salt
1 ¼ cup water
2 tbsp. olive oil

Instructions:

Make the white rice: Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, add the rice, water, olive oil, and salt. Stir to combine. Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18 minutes. Do not lift the lid during this time to avoid releasing steam. After 18 minutes, take off the lid and fluff your rice using a fork. turn off the heat and let the rice sit, covered, for 5 minutes. Remove the lid again and fluff the rice gently with a fork.

Basic white rice aka arroz blanco 🔥 with the perfect ratio of water to rice to get that Cuban restaurant style white rice! What’s your favorite way to eat yours? 🍳

Ingredients:
1 cup of long grain white rice
1 tsp. Salt
1 ¼ cup water
2 tbsp. olive oil

Instructions:

Make the white rice: Rinse the rice under cold water until the water runs mostly clear. In a medium saucepan, add the rice, water, olive oil, and salt. Stir to combine. Place the saucepan over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 18 minutes. Do not lift the lid during this time to avoid releasing steam. After 18 minutes, take off the lid and fluff your rice using a fork. turn off the heat and let the rice sit, covered, for 5 minutes. Remove the lid again and fluff the rice gently with a fork.

Join me in paradise for my pop-up @fsanguilla Half Shell from March 20-24th! 🏝️🦞🎣 🌮🍹

Some menu favorites include crispy masitas de puerco, fresh spiny lobster, Rabo encendido & flan de coco con ron 🤤 It’s going to be an unforgettable experience filled with bold flavors, island vibes & incredible food!

#DiscoverAnguilla #FourSeasons #LoveFourSeasons

Join me in paradise for my pop-up @fsanguilla Half Shell from March 20-24th! 🏝️🦞🎣 🌮🍹

Some menu favorites include crispy masitas de puerco, fresh spiny lobster, Rabo encendido & flan de coco con ron 🤤 It’s going to be an unforgettable experience filled with bold flavors, island vibes & incredible food!

#DiscoverAnguilla #FourSeasons #LoveFourSeasons

Picadillo con papitas & a banana on the side 🔥 The banana is a MUST… Trust me 🤤 Anyone else grow up eating savory dishes with a banana?

Ingredients:
1.5 lbs ground beef (80/20)
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, diced
5 cloves garlic, minced
4 tablespoons olive oil
¼ cup Spanish olives, chopped
2 tablespoons capers + 1 tbsp. of the brine it comes in
¼ cup raisins
1 cup tomato sauce
1 cup dry white cooking wine
1 large Russet or Yukon Gold potato, peeled and diced into small cubes, about ½ inch.

Sazón mix:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground annatto

Instructions:
Make the papitas: Rinse the potato cubes under cold water to remove excess starch and pat completely dry with a towel. Heat oil to 350F. In a pan. Fry the potatoes in batches, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon & drain on a paper towel-lined plate. Salt immediately. Set them aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced onions, red and green bell peppers, and minced garlic. Stir in the seasoning mix (garlic powder, onion powder, cumin, coriander, oregano, salt, and annatto). Sauté for 5-7 minutes, or until the onions become translucent and the vegetables are softened.

Add the ground beef to the sofrito. Use a wooden spoon to break up the meat as it cooks. Continue cooking over medium heat for about 5 minutes, until the beef begins to brown. Pour in the white cooking wine and stir to deglaze the pan, scraping up any browned bits from the bottom for added flavor.

Stir in the chopped olives and 1 tbsp. of the brine, capers, raisins, tomato sauce & additional salt and pepper to taste. Reduce the heat to low-medium and simmer for 15-20 minutes. Stir occasionally. Stir in the papitas. Serve the picadillo warm over white rice & a ripe banana on the side.

Picadillo con papitas & a banana on the side 🔥 The banana is a MUST… Trust me 🤤 Anyone else grow up eating savory dishes with a banana?

Ingredients:
1.5 lbs ground beef (80/20)
1 red bell pepper, diced
1 green bell pepper, diced
1 small yellow onion, diced
5 cloves garlic, minced
4 tablespoons olive oil
¼ cup Spanish olives, chopped
2 tablespoons capers + 1 tbsp. of the brine it comes in
¼ cup raisins
1 cup tomato sauce
1 cup dry white cooking wine
1 large Russet or Yukon Gold potato, peeled and diced into small cubes, about ½ inch.

Sazón mix:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground annatto

Instructions:
Make the papitas: Rinse the potato cubes under cold water to remove excess starch and pat completely dry with a towel. Heat oil to 350F. In a pan. Fry the potatoes in batches, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon & drain on a paper towel-lined plate. Salt immediately. Set them aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced onions, red and green bell peppers, and minced garlic. Stir in the seasoning mix (garlic powder, onion powder, cumin, coriander, oregano, salt, and annatto). Sauté for 5-7 minutes, or until the onions become translucent and the vegetables are softened.

Add the ground beef to the sofrito. Use a wooden spoon to break up the meat as it cooks. Continue cooking over medium heat for about 5 minutes, until the beef begins to brown. Pour in the white cooking wine and stir to deglaze the pan, scraping up any browned bits from the bottom for added flavor.

Stir in the chopped olives and 1 tbsp. of the brine, capers, raisins, tomato sauce & additional salt and pepper to taste. Reduce the heat to low-medium and simmer for 15-20 minutes. Stir occasionally. Stir in the papitas. Serve the picadillo warm over white rice & a ripe banana on the side.

Flan de cafe cubano, bringing back this favorite for the perfect weekend treat 🔥☕️

Ingredients
For the caramel:
1 cup of sugar
1/4 cup of water

For the custard:
1 can of evaporated milk
1 can of condensed milk
Pinch of salt
3 egg yolks
3 eggs
2 tsp of vanilla extract
6 oz. of cooled cuban colada

Directions

To a large saucepan add your sugar and water and place over low-medium heat. Do not touch or stir. Let this come to a simmer and cook for about 10 minutes, until it’s the perfect caramel color. Be careful to not overcook.

Pour the custard into your prepared mold with the hardened caramel.

Immediately, pour the caramelized sugar into your mold, moving the mold around to coat the bottom and sides. Set it aside and let it cool completely. It will feel smooth and hard

In a mixer, mix together the eggs, & egg yolks. Once combined, add your condensed milk, evaporated milk, coffee, salt and vanilla. Blend until well combined.

Put your flan into an ovenproof dish or baking pan to create a bain marie and fill with hot water about half-way up the sides. Bake for 75 minutes at 350 degrees F. or until the flan is set and not jiggly at the center.

Remove from the oven and water bath and let it cool completely, then refrigerate for a minimum of 4-6 hours to chill and set.

Run a knife around the edge, place on a serving platter and invert. Make sure to get all the caramel from the baking mold and drizzle it on top of the flan.

Flan de cafe cubano, bringing back this favorite for the perfect weekend treat 🔥☕️

Ingredients
For the caramel:
1 cup of sugar
1/4 cup of water

For the custard:
1 can of evaporated milk
1 can of condensed milk
Pinch of salt
3 egg yolks
3 eggs
2 tsp of vanilla extract
6 oz. of cooled cuban colada

Directions

To a large saucepan add your sugar and water and place over low-medium heat. Do not touch or stir. Let this come to a simmer and cook for about 10 minutes, until it’s the perfect caramel color. Be careful to not overcook.

Pour the custard into your prepared mold with the hardened caramel.

Immediately, pour the caramelized sugar into your mold, moving the mold around to coat the bottom and sides. Set it aside and let it cool completely. It will feel smooth and hard

In a mixer, mix together the eggs, & egg yolks. Once combined, add your condensed milk, evaporated milk, coffee, salt and vanilla. Blend until well combined.

Put your flan into an ovenproof dish or baking pan to create a bain marie and fill with hot water about half-way up the sides. Bake for 75 minutes at 350 degrees F. or until the flan is set and not jiggly at the center.

Remove from the oven and water bath and let it cool completely, then refrigerate for a minimum of 4-6 hours to chill and set.

Run a knife around the edge, place on a serving platter and invert. Make sure to get all the caramel from the baking mold and drizzle it on top of the flan.

One big @foodnetwork family reunion in the 305! ❤️ @sobewff did it again 👏🏼✨ now just have to get my voice back 😂

One big @foodnetwork family reunion in the 305! ❤️ @sobewff did it again 👏🏼✨ now just have to get my voice back 😂

Bacalaitos 🇵🇷 aka codfish fritters! My fav beachside snack with a slice of lime 🏝️

Ingredients
12 ounces bacalao (salted cod)
1 tsp. Baking powder
1 ½ cups AP flour
A few dashes of your favorite hot sauce
½ tsp. Ground annatto
½ tsp. Sazon completa

Instructions
Submerge the bacalao in water, cover and let this sit overnight at room temp. The next morning, discard all the water. Add your bacalao to a dutch oven with 6 cups of water. Bring to a boil then immediately drop the heat to low and let this simmer for 30 minutes until the fish easily breaks apart. Take the bacalao out of the cooking liquid but do not discard it. Using two forks, break all the cod up until they are small pieces.

In a large mixing bowl add the flour and baking powder. Add 2 cups of water to it and gently stir. Now add 1 cup of the reserved cooking liquid we previously set aside. Now add the house sauce, annatto and sazon completa. Stir until it becomes a nice loose batter. The more loose the batter is, the thinner and crunchier they are. Add less liquid if you want a smaller, more pillowy bacalaito / fritter.

Heat your vegetable oil to 350F. Using a very large serving spoon, gently spoon in about ½ cup at a time. Pour it away from you, creating large long strands of bacalito fritters. Fry for 4-5 min. On each side until golden brown.

Bacalaitos 🇵🇷 aka codfish fritters! My fav beachside snack with a slice of lime 🏝️

Ingredients
12 ounces bacalao (salted cod)
1 tsp. Baking powder
1 ½ cups AP flour
A few dashes of your favorite hot sauce
½ tsp. Ground annatto
½ tsp. Sazon completa

Instructions
Submerge the bacalao in water, cover and let this sit overnight at room temp. The next morning, discard all the water. Add your bacalao to a dutch oven with 6 cups of water. Bring to a boil then immediately drop the heat to low and let this simmer for 30 minutes until the fish easily breaks apart. Take the bacalao out of the cooking liquid but do not discard it. Using two forks, break all the cod up until they are small pieces.

In a large mixing bowl add the flour and baking powder. Add 2 cups of water to it and gently stir. Now add 1 cup of the reserved cooking liquid we previously set aside. Now add the house sauce, annatto and sazon completa. Stir until it becomes a nice loose batter. The more loose the batter is, the thinner and crunchier they are. Add less liquid if you want a smaller, more pillowy bacalaito / fritter.

Heat your vegetable oil to 350F. Using a very large serving spoon, gently spoon in about ½ cup at a time. Pour it away from you, creating large long strands of bacalito fritters. Fry for 4-5 min. On each side until golden brown.

Cuban style meatloaf aka pulpeta! 😍 Make this one at the beginning of the week for delicious leftovers & sandwiches 🤤

Ingredients
1 pound of ground beef
3 oz. ground spanish chorizo
1 pound of ground pork
1 large red bell pepper, diced
1 large green bell pepper, diced
1 small yellow onion, diced
5 garlic cloves, finely minced
1 tsp. Sazon completa
8 oz. Tomato sauce
¼ cup dry white cooking wine
1 packet of sazon con achiote y culantro
1 tsp. Oregano
Salt & pepper to taste
½ cup of breadcrumbs
6 large eggs (3 beaten & 3 boiled)
¼ cup of whole milk
Handful of chopped cilantro

Add olives

Instructions
Boil 3 eggs for 10 min. Then add to an ice bath and set aside.

Make your sofrito. To a large saute pan add about 4 tbsp. of olive oil, your bell peppers, onion, garlic and sazon completa. Cook over medium heat for 5-8 min. Until onions are translucent. Once ready add in your tomato sauce, sazon con achiote y culantro, oregano and salt & pepper. Stir this over low-medium heat and add your dry white cooking wine. Turn off the heat.

Break up your ground beef, ground pork and add your chorizo to it. Mix it all together and now add 3 beaten eggs, cilantro & breadcrumbs. Stir until everything is mixed together. To this now add ¾ of your sofrito-tomato sauce (reserve the other part for later) & milk and stir again. Make sure to season again with salt and pepper.

Divide your meatloaf mix in half and add half of it to an oiled meatloaf pan, top this with your boiled eggs along the center then top with the other half. Pat down until nice and even on top.

Bake at 350F. For 20 min. Then top with the rest of the sofrito-tomato sauce and bake for another 25 min.

Cuban style meatloaf aka pulpeta! 😍 Make this one at the beginning of the week for delicious leftovers & sandwiches 🤤

Ingredients
1 pound of ground beef
3 oz. ground spanish chorizo
1 pound of ground pork
1 large red bell pepper, diced
1 large green bell pepper, diced
1 small yellow onion, diced
5 garlic cloves, finely minced
1 tsp. Sazon completa
8 oz. Tomato sauce
¼ cup dry white cooking wine
1 packet of sazon con achiote y culantro
1 tsp. Oregano
Salt & pepper to taste
½ cup of breadcrumbs
6 large eggs (3 beaten & 3 boiled)
¼ cup of whole milk
Handful of chopped cilantro

Add olives

Instructions
Boil 3 eggs for 10 min. Then add to an ice bath and set aside.

Make your sofrito. To a large saute pan add about 4 tbsp. of olive oil, your bell peppers, onion, garlic and sazon completa. Cook over medium heat for 5-8 min. Until onions are translucent. Once ready add in your tomato sauce, sazon con achiote y culantro, oregano and salt & pepper. Stir this over low-medium heat and add your dry white cooking wine. Turn off the heat.

Break up your ground beef, ground pork and add your chorizo to it. Mix it all together and now add 3 beaten eggs, cilantro & breadcrumbs. Stir until everything is mixed together. To this now add ¾ of your sofrito-tomato sauce (reserve the other part for later) & milk and stir again. Make sure to season again with salt and pepper.

Divide your meatloaf mix in half and add half of it to an oiled meatloaf pan, top this with your boiled eggs along the center then top with the other half. Pat down until nice and even on top.

Bake at 350F. For 20 min. Then top with the rest of the sofrito-tomato sauce and bake for another 25 min.

🚨 SMALL BIZ OWNERS 🚨 this one’s for you! It’s time to enter your small business into @TheUPSStore Small Biz Challenge for a chance to win a share of $35,000, a feature in Inc. magazine & a trip to compete live in Austin, Texas! 🚀 head to the link in my bio to enter! Tag a small business owner who NEEDS to apply! #ad

🚨 SMALL BIZ OWNERS 🚨 this one’s for you! It’s time to enter your small business into @TheUPSStore Small Biz Challenge for a chance to win a share of $35,000, a feature in Inc. magazine & a trip to compete live in Austin, Texas! 🚀 head to the link in my bio to enter! Tag a small business owner who NEEDS to apply! #ad

The road to Tournament of Champions starts NOW! ✨🔥 Catch the qualifiers premiering this Sunday, 2/16, at 9PM on @foodnetwork ❤️✨ 16 insanely talented chefs & friends going head-to-head & You already know I’m representing for the 305 & 🇨🇺 @streamonmax @discoveryplus

The road to Tournament of Champions starts NOW! ✨🔥 Catch the qualifiers premiering this Sunday, 2/16, at 9PM on @foodnetwork ❤️✨ 16 insanely talented chefs & friends going head-to-head & You already know I’m representing for the 305 & 🇨🇺 @streamonmax @discoveryplus

Arroz con salchichas 🤤 a 🇨🇺 childhood favorite that I would begggg my mom to make at least once a week, had to bring it back!

Ingredients
¼ cup extra virgin olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small yellow onion finely, diced
5 small garlic cloves finely minced
1 tsp. Sazon completa
4 cans of Libbey’s vienna sausage, drained & sausages cut in thirds. (4.6oz cans. Reserve the liquid for later)
8 oz. tomato sauce
⅓ cup dry white cooking wine
1 packet of Sazon goya con culantro y achiote
2 cups of long grain white rice
2 cups of the reserved liquid from the sausages
Salt to taste

Instructions
Prepare the Sofrito: In a large caldero or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, red and green bell peppers, and minced garlic. Sprinkle in the sazón completa and sauté for 5-7 minutes, or until the onion is translucent and the vegetables are softened. Add the cut sausages to the sofrito and cook for 2-4 minutes until lightly golden.

Stir in the rice, Sazón Goya, tomato sauce, white cooking wine, and 2 cups of the reserved sausage liquid. If needed, add water to reach 2 cups of liquid. Mix everything well. Season generously with salt and drizzle a bit more olive oil on top.
Increase the heat to high until the mixture comes to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer. Do not uncover. After 15-20 minutes, uncover the pot and stir the rice. Cover again and continue to cook on low heat for another 15 minutes, or until the rice is fluffy and fully cooked. Fluff the rice with a fork and serve warm.

Arroz con salchichas 🤤 a 🇨🇺 childhood favorite that I would begggg my mom to make at least once a week, had to bring it back!

Ingredients
¼ cup extra virgin olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small yellow onion finely, diced
5 small garlic cloves finely minced
1 tsp. Sazon completa
4 cans of Libbey’s vienna sausage, drained & sausages cut in thirds. (4.6oz cans. Reserve the liquid for later)
8 oz. tomato sauce
⅓ cup dry white cooking wine
1 packet of Sazon goya con culantro y achiote
2 cups of long grain white rice
2 cups of the reserved liquid from the sausages
Salt to taste

Instructions
Prepare the Sofrito: In a large caldero or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, red and green bell peppers, and minced garlic. Sprinkle in the sazón completa and sauté for 5-7 minutes, or until the onion is translucent and the vegetables are softened. Add the cut sausages to the sofrito and cook for 2-4 minutes until lightly golden.

Stir in the rice, Sazón Goya, tomato sauce, white cooking wine, and 2 cups of the reserved sausage liquid. If needed, add water to reach 2 cups of liquid. Mix everything well. Season generously with salt and drizzle a bit more olive oil on top.
Increase the heat to high until the mixture comes to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer. Do not uncover. After 15-20 minutes, uncover the pot and stir the rice. Cover again and continue to cook on low heat for another 15 minutes, or until the rice is fluffy and fully cooked. Fluff the rice with a fork and serve warm.

Tripleta sliders, the perfect Puerto Rican inspired superbowl “snack” 🤤🇵🇷 Guaranteed crowd favorite that’s easy to make ahead of time 🔥🏈

Ingredients:
Mayo-ketchup
Bistec a la plancha
Lechón
Sweet deli ham slices
Swiss cheese
Tomato slices
Potato sticks
Bread rolls

Tripleta sliders, the perfect Puerto Rican inspired superbowl “snack” 🤤🇵🇷 Guaranteed crowd favorite that’s easy to make ahead of time 🔥🏈

Ingredients:
Mayo-ketchup
Bistec a la plancha
Lechón
Sweet deli ham slices
Swiss cheese
Tomato slices
Potato sticks
Bread rolls

Sun, sand, and the ultimate crunch. 🏝️ @crunchmastercrackers are my go-to snack—they’re gluten-free, delicious, and pair perfectly with all my favorite dips, especially this bocadito de jamón spread 🔥

Let’s be real, we all love the @publix deli—it’s where you can find the best snacks, including these goodies! Stock up on @crunchmastercrackers in the deli section & create your own perfect on-the-go snack. Or, if you’re like me, pack them for the picnic!

#Crunchmaster #HealthySnacking #GlutenFreeSnacks #Crunchtime #SatisfyYourCrunch #ad

Sun, sand, and the ultimate crunch. 🏝️ @crunchmastercrackers are my go-to snack—they’re gluten-free, delicious, and pair perfectly with all my favorite dips, especially this bocadito de jamón spread 🔥

Let’s be real, we all love the @publix deli—it’s where you can find the best snacks, including these goodies! Stock up on @crunchmastercrackers in the deli section & create your own perfect on-the-go snack. Or, if you’re like me, pack them for the picnic!

#Crunchmaster #HealthySnacking #GlutenFreeSnacks #Crunchtime #SatisfyYourCrunch #ad

Tostones rellenos de vaca frita aka mini plantain cups filled with crispy beef 🤤 the lemon squeezer trick never fails!

Ingredients
2 green plantains
Oil for frying

Vaca frita:
1 lb. of flank steak
1 ½ yellow onions, thinly sliced
2 tbsp. of freshly minced garlic
3 bay leaves
3 tbsp. of olive oil
Juice of 2 limes
Salt & pepper to taste
Instructions
Peel the green plantains and cut each one into three pieces, about 2 inches long.

Heat oil in a fryer or pot to 350°F. Fry the plantain pieces for about 3-4 minutes, or until they are lightly golden. Remove and drain on a paper towel. Place a piece of parchment paper inside a lemon squeezer. Put a fried plantain piece on top of the parchment and cover it with another piece of parchment. Press down firmly to flatten the plantain into a cup shape.

Second fry:Return the flattened plantain cups to the fryer at 350°F. Fry until golden brown and crispy. Remove and drain on a paper towel to absorb excess oil. Salt immediately. Fill the tostones cups with vaca frita or your protein of choice.

For the vaca frita: Place your steak, ½ an onion and bay leaves in your instant pot. Fill the instant pot with water until the meat is completely submerged. Set to Pressure Cook on high for 30 minutes. Once the time is up and the pressure has released from your instant pot, remove the meat & shred the beef. Add the minced garlic, salt and pepper to your beef.

Add your thinly sliced onions to a sauté pan with olive oil. Over medium high heat, begin sautéing your onions & add your shredded beef and lime juice right over it. Allow to cook untouched for 3-5 minutes per side to develop a crisp crust on the meat. Repeat and stir constantly until the meat is perfectly crispy.

Tostones rellenos de vaca frita aka mini plantain cups filled with crispy beef 🤤 the lemon squeezer trick never fails!

Ingredients
2 green plantains
Oil for frying

Vaca frita:
1 lb. of flank steak
1 ½ yellow onions, thinly sliced
2 tbsp. of freshly minced garlic
3 bay leaves
3 tbsp. of olive oil
Juice of 2 limes
Salt & pepper to taste
Instructions
Peel the green plantains and cut each one into three pieces, about 2 inches long.

Heat oil in a fryer or pot to 350°F. Fry the plantain pieces for about 3-4 minutes, or until they are lightly golden. Remove and drain on a paper towel. Place a piece of parchment paper inside a lemon squeezer. Put a fried plantain piece on top of the parchment and cover it with another piece of parchment. Press down firmly to flatten the plantain into a cup shape.

Second fry:Return the flattened plantain cups to the fryer at 350°F. Fry until golden brown and crispy. Remove and drain on a paper towel to absorb excess oil. Salt immediately. Fill the tostones cups with vaca frita or your protein of choice.

For the vaca frita: Place your steak, ½ an onion and bay leaves in your instant pot. Fill the instant pot with water until the meat is completely submerged. Set to Pressure Cook on high for 30 minutes. Once the time is up and the pressure has released from your instant pot, remove the meat & shred the beef. Add the minced garlic, salt and pepper to your beef.

Add your thinly sliced onions to a sauté pan with olive oil. Over medium high heat, begin sautéing your onions & add your shredded beef and lime juice right over it. Allow to cook untouched for 3-5 minutes per side to develop a crisp crust on the meat. Repeat and stir constantly until the meat is perfectly crispy.

Some serious good eats & inspo to kick off the year 🇯🇵 Forever a favorite destination for food & disconnecting ✨

Some serious good eats & inspo to kick off the year 🇯🇵 Forever a favorite destination for food & disconnecting ✨

Croquetas de jamón y queso ft. @crunchmastercrackers 🔥

These crispy, golden croquetas are next-level, thanks to the perfect crunch from Crunchmaster crackers! I used the Mexican Street Corn flavor which is a personal fav for me✨Crunchmaster crackers are gluten-free, made with olive oil & packed with flavor, making them the perfect breading for this recipe. These croquetas are perfectly crispy on the outside & creamy on the inside..Perfect for your next snack, party or family gathering! ✨You can find Crunchmaster crackers in the deli section at @publix 💚 #SatisfyYourCrunch

Ingredients
6 oz. Jamon serrano, diced
6 oz. Gouda cheese (I used a spicy gouda), diced
5 tbsp. Butter
5 tbsp. Flour
2 cups whole milk
Salt and pepper to taste

For the breading:
6 oz. Crunchmaster crackers (I used Mexican street corn flavor)
3 eggs, whisked
2 cups of flour (Gluten free flour for a GF variation)

Instructions
In a large saucepan, melt the butter over medium heat. Once melted, add the flour, stirring constantly to form a smooth paste. Cook for 2-3 minutes. Slowly pour in the whole milk while whisking. Keep whisking until the mixture thickens, about 5-7 minutes. Season with salt and pepper. Once thickened, remove from the heat. Stir in the diced Jamón serrano & Gouda cheese into the béchamel sauce. Let this cool to room temperature, cover with plastic wrap & place in the refrigerator for at least 2-3 hours to firm up.

Once the mixture has chilled & firmed up, use about 1/3 cup of the filling to form little logs. Arrange the croquetas on a tray. Transfer the tray with the croquetas to the refrigerator and chill for at least 1 hour.

In separate bowls, place the flour, whisked eggs & ground Crunchmaster crackers. Roll each croqueta in the flour, then the egg wash & finally coat them with the crushed crackers. Now freeze them overnight. This will help them hold their shape while frying. Heat oil in a large pot to 350°F. Carefully fry the croquetas in batches. Cook for 5-7 minutes until golden & place them on paper towels to drain any excess oil.

#Crunchmaster #HealthySnacking #GlutenFreeSnacks #Crunchtime #SatisfyYourCrunch #ad

Croquetas de jamón y queso ft. @crunchmastercrackers 🔥

These crispy, golden croquetas are next-level, thanks to the perfect crunch from Crunchmaster crackers! I used the Mexican Street Corn flavor which is a personal fav for me✨Crunchmaster crackers are gluten-free, made with olive oil & packed with flavor, making them the perfect breading for this recipe. These croquetas are perfectly crispy on the outside & creamy on the inside..Perfect for your next snack, party or family gathering! ✨You can find Crunchmaster crackers in the deli section at @publix 💚 #SatisfyYourCrunch

Ingredients
6 oz. Jamon serrano, diced
6 oz. Gouda cheese (I used a spicy gouda), diced
5 tbsp. Butter
5 tbsp. Flour
2 cups whole milk
Salt and pepper to taste

For the breading:
6 oz. Crunchmaster crackers (I used Mexican street corn flavor)
3 eggs, whisked
2 cups of flour (Gluten free flour for a GF variation)

Instructions
In a large saucepan, melt the butter over medium heat. Once melted, add the flour, stirring constantly to form a smooth paste. Cook for 2-3 minutes. Slowly pour in the whole milk while whisking. Keep whisking until the mixture thickens, about 5-7 minutes. Season with salt and pepper. Once thickened, remove from the heat. Stir in the diced Jamón serrano & Gouda cheese into the béchamel sauce. Let this cool to room temperature, cover with plastic wrap & place in the refrigerator for at least 2-3 hours to firm up.

Once the mixture has chilled & firmed up, use about 1/3 cup of the filling to form little logs. Arrange the croquetas on a tray. Transfer the tray with the croquetas to the refrigerator and chill for at least 1 hour.

In separate bowls, place the flour, whisked eggs & ground Crunchmaster crackers. Roll each croqueta in the flour, then the egg wash & finally coat them with the crushed crackers. Now freeze them overnight. This will help them hold their shape while frying. Heat oil in a large pot to 350°F. Carefully fry the croquetas in batches. Cook for 5-7 minutes until golden & place them on paper towels to drain any excess oil.

#Crunchmaster #HealthySnacking #GlutenFreeSnacks #Crunchtime #SatisfyYourCrunch #ad

CHOCOFLAN 🔥 Two of my favorite desserts in one! 🥹 Always a hit at any party I bring it to & trust me, it looks way harder than it actually is! I made this recipe nice & easy for you guys!

Ingredients
For the caramel:
1 cup sugar
1/4 cup water

Flan mixture:
1 can evaporated milk
1 can condensed milk
pinch of salt
2 egg yolks
3 eggs
2 tsp. Vanilla extract

Chocolate cake:
1 boxed chocolate cake mix (prepared per instructions)

Instructions
Make your caramel: Heat the sugar & water in a saucepan over medium heat (don’t stir) until amber, 8-10 min. Pour into bundt pan; let this harden.

Blend all flan ingredients until smooth in a blender and set aside. Follow the instructions on the boxed chocolate cake mix to prepare the batter. Pour the prepared cake batter over cooled caramel in the bundt pan, then very slowly pour the flan mixture on top. Cover this with foil, place the bundt pan in a larger dish filled halfway with hot water, and bake at 350°F for 1 hr 10 min. or until the flan is set and slightly jiggly in the center.

Cool completely then refrigerate 4 hrs. Minimum or overnight then invert to serve and top it off with the extra caramel sauce!

CHOCOFLAN 🔥 Two of my favorite desserts in one! 🥹 Always a hit at any party I bring it to & trust me, it looks way harder than it actually is! I made this recipe nice & easy for you guys!

Ingredients
For the caramel:
1 cup sugar
1/4 cup water

Flan mixture:
1 can evaporated milk
1 can condensed milk
pinch of salt
2 egg yolks
3 eggs
2 tsp. Vanilla extract

Chocolate cake:
1 boxed chocolate cake mix (prepared per instructions)

Instructions
Make your caramel: Heat the sugar & water in a saucepan over medium heat (don’t stir) until amber, 8-10 min. Pour into bundt pan; let this harden.

Blend all flan ingredients until smooth in a blender and set aside. Follow the instructions on the boxed chocolate cake mix to prepare the batter. Pour the prepared cake batter over cooled caramel in the bundt pan, then very slowly pour the flan mixture on top. Cover this with foil, place the bundt pan in a larger dish filled halfway with hot water, and bake at 350°F for 1 hr 10 min. or until the flan is set and slightly jiggly in the center.

Cool completely then refrigerate 4 hrs. Minimum or overnight then invert to serve and top it off with the extra caramel sauce!

v fun 48hrs of work & play in NYC ❤️

hmu @emilytrie 💫

v fun 48hrs of work & play in NYC ❤️

hmu @emilytrie 💫

Bistec encebollado 🔥 another easy weeknight dish I grew up eating that you can easily make at home in minutes!

Ingredients
2 palomilla steaks
Juice of 1 sour orange or 2 limes
3 tbsp. olive oil
1 tsp. of oregano
1 tsp. onion powder
6 garlic cloves, minced
1 tsp. sazon completa
Salt & pepper
2 small yellow onions, thinly sliced

Instructions

To a small bowl, add your sour orange or lime juice, olive oil, oregano, onion powder, garlic, sazón completa, salt to taste & stir. Let this sit at room temp while we prep our steaks.

Using a meat mallet, pound your steaks & tenderize them on both sides gently.

On a large sheet pan generously season both sides of your steaks with salt & pepper. Now add your marinade to the steaks and get it all in there on both sides, making sure to massage the steaks with the marinade. Let this sit for at least one hour in the fridge.

To a large skillet over medium-high heat, add olive oil & your steaks and cook for 2 min. Or until cooked through on each side. Set aside. To the same pan add your onions and cook over medium heat for 5-7 min until translucent and cooked through. To plate, add your onions right over the steaks and serve with rice!

Bistec encebollado 🔥 another easy weeknight dish I grew up eating that you can easily make at home in minutes!

Ingredients
2 palomilla steaks
Juice of 1 sour orange or 2 limes
3 tbsp. olive oil
1 tsp. of oregano
1 tsp. onion powder
6 garlic cloves, minced
1 tsp. sazon completa
Salt & pepper
2 small yellow onions, thinly sliced

Instructions

To a small bowl, add your sour orange or lime juice, olive oil, oregano, onion powder, garlic, sazón completa, salt to taste & stir. Let this sit at room temp while we prep our steaks.

Using a meat mallet, pound your steaks & tenderize them on both sides gently.

On a large sheet pan generously season both sides of your steaks with salt & pepper. Now add your marinade to the steaks and get it all in there on both sides, making sure to massage the steaks with the marinade. Let this sit for at least one hour in the fridge.

To a large skillet over medium-high heat, add olive oil & your steaks and cook for 2 min. Or until cooked through on each side. Set aside. To the same pan add your onions and cook over medium heat for 5-7 min until translucent and cooked through. To plate, add your onions right over the steaks and serve with rice!

Braised short ribs over cheesy yucca mash to start the new year 🤤 An easy weeknight meal perfect for this weather 🔥

Ingredients
Short ribs:
2-3 lbs. Short ribs
1 red bell pepper, diced
1 yellow onion, diced
2 carrots, peeled & diced
5 garlic cloves, finely minced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tsp. dried oregano
2 tsp. salt
1 tsp. Black pepper
1 tsp. ground annatto
3 tbsp. Tomato paste
2 cups dry red wine
2 cups beef broth

Yucca mash:
2 medium sized yuca pieces, peeled
Splash of evaporated milk + splash of reserved cooking liquid from boiling the yuca
Shredded mozzarella & cheddar cheese
Salt & pepper to taste

Instructions
Prepare the Short Ribs: Season generously with salt and black pepper. Sear the Short Ribs: Heat a large Dutch oven over medium-high heat. Add a drizzle of olive oil & sear the short ribs in batches, about 2-3 minutes on all sides, until golden brown. Transfer to a plate and set aside.
In the same pot over medium heat, add the red bell pepper & yellow onion. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for 1 more minute. Add the garlic powder, onion powder, cumin, coriander, oregano, annatto & 1 tsp. Of salt. Stir to coat the vegetables in the spices and cook for 1-2 minutes. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine, scraping up any remaining browned bits from the bottom of the pot. Return the short ribs to the pot. Pour in the beef broth, ensuring the ribs are mostly submerged. Bring the liquid to a gentle simmer.
Braise the Short Ribs: Cover the pot & transfer to a preheated oven at 325°F. Braise for 3.5 hours, checking occasionally to ensure the liquid doesn’t reduce too much. Add more beef broth if needed. Once the short ribs are tender and fall off the bone, remove them from the pot & serve over the yuca mash.

Braised short ribs over cheesy yucca mash to start the new year 🤤 An easy weeknight meal perfect for this weather 🔥

Ingredients
Short ribs:
2-3 lbs. Short ribs
1 red bell pepper, diced
1 yellow onion, diced
2 carrots, peeled & diced
5 garlic cloves, finely minced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Ground cumin
1 tsp. Ground coriander
1 tsp. dried oregano
2 tsp. salt
1 tsp. Black pepper
1 tsp. ground annatto
3 tbsp. Tomato paste
2 cups dry red wine
2 cups beef broth

Yucca mash:
2 medium sized yuca pieces, peeled
Splash of evaporated milk + splash of reserved cooking liquid from boiling the yuca
Shredded mozzarella & cheddar cheese
Salt & pepper to taste

Instructions
Prepare the Short Ribs: Season generously with salt and black pepper. Sear the Short Ribs: Heat a large Dutch oven over medium-high heat. Add a drizzle of olive oil & sear the short ribs in batches, about 2-3 minutes on all sides, until golden brown. Transfer to a plate and set aside.
In the same pot over medium heat, add the red bell pepper & yellow onion. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot. Stir in the minced garlic and cook for 1 more minute. Add the garlic powder, onion powder, cumin, coriander, oregano, annatto & 1 tsp. Of salt. Stir to coat the vegetables in the spices and cook for 1-2 minutes. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Pour in the red wine, scraping up any remaining browned bits from the bottom of the pot. Return the short ribs to the pot. Pour in the beef broth, ensuring the ribs are mostly submerged. Bring the liquid to a gentle simmer.
Braise the Short Ribs: Cover the pot & transfer to a preheated oven at 325°F. Braise for 3.5 hours, checking occasionally to ensure the liquid doesn’t reduce too much. Add more beef broth if needed. Once the short ribs are tender and fall off the bone, remove them from the pot & serve over the yuca mash.

2025 ✨ New recipes coming next week! 🤍

2025 ✨ New recipes coming next week! 🤍

a very merry birthday in Milan with my favorite 👽@human.julian ❤️

a very merry birthday in Milan with my favorite 👽@human.julian ❤️

dreamy Venice ❤️✨

dreamy Venice ❤️✨

Buñuelos Cubanos 🇨🇺 with anise syrup 🤤 Holiday throwback / favorite 🔥 A labor of love but totally worth it! Make these ahead of time & just freeze them until ready to use to make your life easier ✨

Ingredients

For the dough:
1 pd. Yuca, diced & peeled
1 pd. malanga, diced & peeled (or boniato)
3 tbsp. Sugar
1 egg, whisked
1 tsp, vanilla extract
Pinch of salt
3/4 cup AP flour
Syrup / almibar:
1 cup sugar
1 cup water
2 cinnamon sticks
2 star anise

Instructions
Boil the yuca and boniato in a large pot of salted water until tender but not too tender. If it’s too soft, the dough won’t come together. Boil for about 15 minutes. Drain well and mash until smooth, removing any fibrous strands from the yuca. Mix the mashed yuca and boniato in a large bowl. Add the sugar, a pinch of salt, egg, flour and vanilla extract. Mix until fully incorporated.

Shape the buñuelos: Lightly flour your hands and the counter and shape the dough into traditional figure-eight shapes. Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F.

Make the syrup: In a small saucepan, combine the sugar, water, cinnamon sticks & star anise. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, until slightly thickened. Remove from heat and discard the cinnamon sticks and star anise.

Once the oil is ready, fry the buñuelos in batches until golden brown and crispy, about 3–4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil. Arrange the fried buñuelos on a platter and drizzle generously with the syrup. Serve warm!

Buñuelos Cubanos 🇨🇺 with anise syrup 🤤 Holiday throwback / favorite 🔥 A labor of love but totally worth it! Make these ahead of time & just freeze them until ready to use to make your life easier ✨

Ingredients

For the dough:
1 pd. Yuca, diced & peeled
1 pd. malanga, diced & peeled (or boniato)
3 tbsp. Sugar
1 egg, whisked
1 tsp, vanilla extract
Pinch of salt
3/4 cup AP flour
Syrup / almibar:
1 cup sugar
1 cup water
2 cinnamon sticks
2 star anise

Instructions
Boil the yuca and boniato in a large pot of salted water until tender but not too tender. If it’s too soft, the dough won’t come together. Boil for about 15 minutes. Drain well and mash until smooth, removing any fibrous strands from the yuca. Mix the mashed yuca and boniato in a large bowl. Add the sugar, a pinch of salt, egg, flour and vanilla extract. Mix until fully incorporated.

Shape the buñuelos: Lightly flour your hands and the counter and shape the dough into traditional figure-eight shapes. Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F.

Make the syrup: In a small saucepan, combine the sugar, water, cinnamon sticks & star anise. Bring to a boil, then reduce the heat and simmer for 10–15 minutes, until slightly thickened. Remove from heat and discard the cinnamon sticks and star anise.

Once the oil is ready, fry the buñuelos in batches until golden brown and crispy, about 3–4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil. Arrange the fried buñuelos on a platter and drizzle generously with the syrup. Serve warm!

Carne con papas 🔥 The perfect holiday comfort meal easily made in the instant pot & some of the best leftovers for when family is staying over 😉

Ingredients

1 green bell pepper, diced
1/2 onion, diced
1 red bell pepper, diced
4 garlic cloves, finely minced
2 tbsp of olive oil
1.75 lbs of beef for stew, diced in large cubes
16 oz. tomato sauce
2 cups of water
1 large Idaho potato (peeled and largely diced)
1/2 cup of white cooking wine
1 tbsp of Sazon completa
1 packet of Sazon con achiote
1/2 tbsp of salt
2 bay leaves

Instructions

Make your sofrito: To your pressure cooker or instant pot add 2-3 tbsp. of olive oil, your bell peppers, onion, garlic and olive oil. saute over medium heat for 7-8 min.constantly stirring until your onions are translucent.

Over high saute / heat add in your beef and brown all sides of the meat by cooking and mixing into the sofrito for about 5 min. Now add your tomato sauce, water, cooking wine, Sazon and stir.

Add to the pot your potatoes, seal / close the lid and pressure cook on high for 35 minutes until the meat is tender and potatoes are cooked through. Serve with white rice.

Carne con papas 🔥 The perfect holiday comfort meal easily made in the instant pot & some of the best leftovers for when family is staying over 😉

Ingredients

1 green bell pepper, diced
1/2 onion, diced
1 red bell pepper, diced
4 garlic cloves, finely minced
2 tbsp of olive oil
1.75 lbs of beef for stew, diced in large cubes
16 oz. tomato sauce
2 cups of water
1 large Idaho potato (peeled and largely diced)
1/2 cup of white cooking wine
1 tbsp of Sazon completa
1 packet of Sazon con achiote
1/2 tbsp of salt
2 bay leaves

Instructions

Make your sofrito: To your pressure cooker or instant pot add 2-3 tbsp. of olive oil, your bell peppers, onion, garlic and olive oil. saute over medium heat for 7-8 min.constantly stirring until your onions are translucent.

Over high saute / heat add in your beef and brown all sides of the meat by cooking and mixing into the sofrito for about 5 min. Now add your tomato sauce, water, cooking wine, Sazon and stir.

Add to the pot your potatoes, seal / close the lid and pressure cook on high for 35 minutes until the meat is tender and potatoes are cooked through. Serve with white rice.

Berlin is always a good idea ☺️

Berlin is always a good idea ☺️

Platanos en Tentación 🍌✨— a nostalgic treat inspired by my childhood memories with my abuelo ❤️ Topped with @Tillamook Holiday Sugar Cookie Ice Cream and a sauce made with rum & vanilla 🍨It’s creamy, loaded with cookie dough & sugar pieces, and my go-to for the holidays! Recipe is at the link in my bio #tillamookpartner

Platanos en Tentación 🍌✨— a nostalgic treat inspired by my childhood memories with my abuelo ❤️ Topped with @Tillamook Holiday Sugar Cookie Ice Cream and a sauce made with rum & vanilla 🍨It’s creamy, loaded with cookie dough & sugar pieces, and my go-to for the holidays! Recipe is at the link in my bio #tillamookpartner

Sopa de pollo 🔥 my recipe that I make at home, inspired by the cuban Chicken soup I grew up eating with my family. The perfect sopita for the season & cure for any cold ❤️✨

Ingredients
1 whole organic chicken (breasts, thighs and drumsticks removed)
For the stock:
1 large yellow onion, unpeeled & quartered
3 carrots, unpeeled and cut in half
3 stalks of celery, cut in thirds
1 green bell pepper, cut in half
15 sprigs of fresh parsley
15 sprigs of fresh cilantro
Handful of fresh dill
1 head of garlic, unpeeled and cut in half
2 tbsp. Black peppercorns
2 tbsp. Kosher salt
For the soup:
1 yellow onion, diced
1 green bell pepper, diced
5 garlic cloves, finely minced
2 carrots, peeled and cut in rounds
3 celery stalks, diced
1 tsp. turmeric powder
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. Paprika
½ tsp. Garlic powder
2 bay leaves
2 medium sized malangas, peeled & diced
1 small potato, peeled & diced
2 chicken breasts & 2 chicken quarters (skin removed)
10 oz. fideos / angel hair pasta
Cilantro & lime for serving

Instructions
Make the chicken stock: Add the chicken carcass (with breasts and quarters removed) to a large stockpot with 4 quarts of water & all stock ingredients. Bring to a boil, then reduce the heat to low and simmer gently for 2 hours, skimming off any foam that rises to the surface. Once done, strain the stock through a strainer. Set the stock aside.

In a large pot, heat a few tablespoons of oil over medium heat. Add the diced onion, green bell pepper, garlic, carrots, celery and the ground spices. Sauté until softened, about 5 minutes. Add in a tsp. Of salt. Now add in the bay leaves & 10-12 cups of the chicken stock. Over medium heat bring this to a simmer, add in the malanga, potatoes, chicken breast & chicken quarters. Simmer for 20–25 minutes. Take the chicken out & let it come to room temperature & shred it. Continue simmering the soup for 20 more min. Add the chicken back in & the fideos/angel hair pasta & cook for 7-10 minutes. Taste the soup and adjust seasoning with salt and pepper as needed. Serve with chopped cilantro & TONS of lime.

Sopa de pollo 🔥 my recipe that I make at home, inspired by the cuban Chicken soup I grew up eating with my family. The perfect sopita for the season & cure for any cold ❤️✨

Ingredients
1 whole organic chicken (breasts, thighs and drumsticks removed)
For the stock:
1 large yellow onion, unpeeled & quartered
3 carrots, unpeeled and cut in half
3 stalks of celery, cut in thirds
1 green bell pepper, cut in half
15 sprigs of fresh parsley
15 sprigs of fresh cilantro
Handful of fresh dill
1 head of garlic, unpeeled and cut in half
2 tbsp. Black peppercorns
2 tbsp. Kosher salt
For the soup:
1 yellow onion, diced
1 green bell pepper, diced
5 garlic cloves, finely minced
2 carrots, peeled and cut in rounds
3 celery stalks, diced
1 tsp. turmeric powder
1 tsp. ground oregano
1 tsp. ground cumin
1 tsp. Paprika
½ tsp. Garlic powder
2 bay leaves
2 medium sized malangas, peeled & diced
1 small potato, peeled & diced
2 chicken breasts & 2 chicken quarters (skin removed)
10 oz. fideos / angel hair pasta
Cilantro & lime for serving

Instructions
Make the chicken stock: Add the chicken carcass (with breasts and quarters removed) to a large stockpot with 4 quarts of water & all stock ingredients. Bring to a boil, then reduce the heat to low and simmer gently for 2 hours, skimming off any foam that rises to the surface. Once done, strain the stock through a strainer. Set the stock aside.

In a large pot, heat a few tablespoons of oil over medium heat. Add the diced onion, green bell pepper, garlic, carrots, celery and the ground spices. Sauté until softened, about 5 minutes. Add in a tsp. Of salt. Now add in the bay leaves & 10-12 cups of the chicken stock. Over medium heat bring this to a simmer, add in the malanga, potatoes, chicken breast & chicken quarters. Simmer for 20–25 minutes. Take the chicken out & let it come to room temperature & shred it. Continue simmering the soup for 20 more min. Add the chicken back in & the fideos/angel hair pasta & cook for 7-10 minutes. Taste the soup and adjust seasoning with salt and pepper as needed. Serve with chopped cilantro & TONS of lime.

Classics for the holidays: ROPA VIEJA 🔥 Comment below which classic you want to see next!

Ingredients:
1 ½ pounds of flank steak
2 bay leaves
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
¼ cup of olive oil
6 cloves of garlic, finely minced
½ cup of spanish olives stuffed with minced pimientos, chopped
8 oz. tomato sauce
1 cup of cooking wine
1 ½ cup of reserved cooking broth

Seasoning mix / “sazon completa”:
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin powder
1 tsp. Ground coriander
1 tsp. dried oregano
1 tsp. salt
2 tsp. ground annatto

Instructions:
Add your beef, onion, and bay leaves to a pressure cooker then cover with water. Pressure cook on high for 30 minutes, then let the pressure release. Take out your beef and using your hands (or forks) shred the beef. Reserve the cooking liquid for later.

Make your seasoning mix: Add all of your spices to a bowl and mix until it becomes a nice red seasoning blend. Set aside.

In a saute pan, add your 1⁄4 cup of olive oil, bell peppers, onion and garlic. Saute for 5-7 minutes over medium heat until your onions are translucent, then add the seasoning mix and stir. Next, add in your cooking wine to deglaze the pan and stir. Then add your tomato sauce and 1 ½ cup of cooking liquid from the pressure cooker. Stir to combine.

Add the shredded beef to the pan & mix it in. Taste for salt and seasonings. Adjust accordingly. Drop the heat to low and cover. Let this cook and simmer for 15 minutes over low heat until it thickens and all comes together. Serve warm over white rice.

Classics for the holidays: ROPA VIEJA 🔥 Comment below which classic you want to see next!

Ingredients:
1 ½ pounds of flank steak
2 bay leaves
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
¼ cup of olive oil
6 cloves of garlic, finely minced
½ cup of spanish olives stuffed with minced pimientos, chopped
8 oz. tomato sauce
1 cup of cooking wine
1 ½ cup of reserved cooking broth

Seasoning mix / “sazon completa”:
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin powder
1 tsp. Ground coriander
1 tsp. dried oregano
1 tsp. salt
2 tsp. ground annatto

Instructions:
Add your beef, onion, and bay leaves to a pressure cooker then cover with water. Pressure cook on high for 30 minutes, then let the pressure release. Take out your beef and using your hands (or forks) shred the beef. Reserve the cooking liquid for later.

Make your seasoning mix: Add all of your spices to a bowl and mix until it becomes a nice red seasoning blend. Set aside.

In a saute pan, add your 1⁄4 cup of olive oil, bell peppers, onion and garlic. Saute for 5-7 minutes over medium heat until your onions are translucent, then add the seasoning mix and stir. Next, add in your cooking wine to deglaze the pan and stir. Then add your tomato sauce and 1 ½ cup of cooking liquid from the pressure cooker. Stir to combine.

Add the shredded beef to the pan & mix it in. Taste for salt and seasonings. Adjust accordingly. Drop the heat to low and cover. Let this cook and simmer for 15 minutes over low heat until it thickens and all comes together. Serve warm over white rice.

Cuban garlic bread, extra cheeeesy ofc 🔥everyone needs this on their thanksgiving table this year 🤤

Ingredients
1 loaf of cuban bread
2 heads of garlic, roasted
2 tsp. Sazon completa
2 sticks of butter, room temperature
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
Fresh chopped cilantro or parsley

Instructions
Preheat the oven to 375F.

Slice the top off the garlic head and pour 2 tbsp. Of olive oil in the garlic head. Add some salt and pepper and wrap this in aluminum foil. Place on a try and roast for about 35min. Set aside.

In a large bowl, add your softened butter, sazon completa, and squeeze out the garlic cloves and add them in as well. Mash the garlic into the butter with a fork and then mix this all together to make a delicious compound butter. Slice your cuban bread lengthwise and place on a large sheet tray. Using another sheet tray, press the bread down until it’s nice and thinned out. Add a ton of the butter to both breads and then top that off with a mix of both cheeses. Bake in the oven for about 15min., broil for the last minute to get it nice and golden brown. Garnish with fresh herbs and cut in slices.

Cuban garlic bread, extra cheeeesy ofc 🔥everyone needs this on their thanksgiving table this year 🤤

Ingredients
1 loaf of cuban bread
2 heads of garlic, roasted
2 tsp. Sazon completa
2 sticks of butter, room temperature
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
Fresh chopped cilantro or parsley

Instructions
Preheat the oven to 375F.

Slice the top off the garlic head and pour 2 tbsp. Of olive oil in the garlic head. Add some salt and pepper and wrap this in aluminum foil. Place on a try and roast for about 35min. Set aside.

In a large bowl, add your softened butter, sazon completa, and squeeze out the garlic cloves and add them in as well. Mash the garlic into the butter with a fork and then mix this all together to make a delicious compound butter. Slice your cuban bread lengthwise and place on a large sheet tray. Using another sheet tray, press the bread down until it’s nice and thinned out. Add a ton of the butter to both breads and then top that off with a mix of both cheeses. Bake in the oven for about 15min., broil for the last minute to get it nice and golden brown. Garnish with fresh herbs and cut in slices.

A v delicious Friendsgiving this year ❤️💫 Posting the lechón asado recipe Dec. 5th ☺️

A v delicious Friendsgiving this year ❤️💫 Posting the lechón asado recipe Dec. 5th ☺️

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