THE CUBAN BURGER 'FRITA' RECIPE | ALLRECIPES
You will love this burger. It's a total delight from the first bite to the last. Serve on hamburger buns topped with ketchup and honey mustard and a side of shoestring fries.
Provided by CubanCook48
Categories World Cuisine Latin American Caribbean
Total Time 3 hours 24 minutes
Prep Time 10 minutes
Cook Time 14 minutes
Yield 12 burgers
Number Of Ingredients 12
Steps:
- Mix the ground beef, ground pork, bread crumbs, milk, egg, onion, ketchup, salt, Pimenton de la Vera, Worcestershire sauce, and pepper together in a large bowl until well combined; divide the mixture into 12 equal ball shapes. Place in refrigerator for 3 hours to allow the flavors to meld.
- Heat the vegetable oil in a large skillet over medium heat. Cook the meatballs in the skillet, flattening them with the back of a spatula as they cook, about 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
Nutrition Facts : Calories 100.7 calories, CarbohydrateContent 4 g, CholesterolContent 39.8 mg, FatContent 5.7 g, FiberContent 0.3 g, ProteinContent 7.8 g, SaturatedFatContent 2.1 g, SodiumContent 465.9 mg, SugarContent 0.9 g
VACA FRITA (PAN-FRIED BEEF) RECIPE | ALLRECIPES
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.
Provided by fandreu
Categories World Cuisine Latin American Caribbean
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cut 1 onion in half and thinly slice the remaining onion. Set aside.
- Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
- Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
- Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.
Nutrition Facts : Calories 221.2 calories, CarbohydrateContent 8.4 g, CholesterolContent 38.3 mg, FatContent 14.6 g, FiberContent 1.6 g, ProteinContent 14.6 g, SaturatedFatContent 4.5 g, SodiumContent 267.7 mg, SugarContent 3.1 g
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