Best 2 Cuban Breeze Recipes

Indulge in the vibrant flavors of Cuba with an array of tantalizing recipes that capture the essence of this Caribbean gem. Journey through a culinary adventure, starting with the traditional Cuban Breeze, a refreshing blend of pineapple, lime, rum, and mint. Quench your thirst with the tropical Havana Breeze, where mango and coconut harmonize perfectly. Experience a burst of citrus with the zesty Cuban Mojito, a classic cocktail infused with lime, mint, and a hint of sweetness. Dive into the savory realm with Cuban-Style Pork Roast, where tender pork shoulder is slow-cooked in a flavorful broth of citrus, garlic, and cumin. Transport yourself to the streets of Havana with Cuban Sandwiches, a harmonious blend of roasted pork, ham, cheese, pickles, and mustard, pressed between slices of crusty Cuban bread. Embark on a culinary voyage with Cuban Chicken Stew, a comforting dish featuring succulent chicken simmered in a rich tomato sauce, enhanced with bell peppers, onions, and a touch of spice. Discover the art of Cuban Ropa Vieja, a shredded beef masterpiece braised in a savory tomato-based sauce, infused with the aromatic flavors of peppers, onions, and tender beef. Delight in the authentic Cuban Flan, a creamy custard dessert with a caramelized sugar topping, a perfect ending to your Cuban feast.

Let's cook with our recipes!

ROPA VIEJA (CUBAN BEEF)

Ropa Vieja (Cuban Beef) image

This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Beef

Time 11h30m

Yield 8

Number Of Ingredients 24

Ingredients

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

Steps:

Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g

CUBAN BREEZE

Cuban Breeze image

Make and share this Cuban Breeze recipe from Food.com.

Provided by Boomette

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

3 ounces cranberry juice
2 ounces havana club 3-year-old rum (I used dark rum)
2 ounces grapefruit juice
lime wedge, to decorate

Steps:

Fill a highball glass with ice cubes and add cranberry juice.
Put some ice cubes in a cocktail shaker, add the rum and grapefruit juice, and shake to mix.
Strain the mixture over the cranberry juice and decorate with lime wedges.

Nutrition Facts : Calories 201.2, Fat 0.1, Sodium 3, Carbohydrate 17.9, Fiber 0.1, Sugar 16.3, Protein 0.3

Tips:

For the best flavor, use fresh lime juice and pineapple juice.
If you don't have grenadine, you can use a splash of cherry juice or cranberry juice instead.
To make a virgin Cuban Breeze, omit the rum.
Garnish your Cuban Breeze with a pineapple wedge or a maraschino cherry for a festive touch.
Serve the Cuban Breeze immediately after making it, while it's still cold and refreshing.

Conclusion:

The Cuban Breeze is a delicious and refreshing cocktail that's perfect for any occasion. It's easy to make and can be enjoyed by people of all ages. Whether you're looking for a tropical drink to enjoy on a hot summer day or a festive cocktail to serve at your next party, the Cuban Breeze is a great choice.

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