Best 3 Cuban Fritas With Matchstick Potatoes Recipes
**Indulge in the Delights of Cuban Fritas and Matchstick Potatoes: A Culinary Journey to Savor**
Embark on a tantalizing culinary adventure with Cuban fritas, succulent pork sandwiches bursting with savory flavors, and crispy matchstick potatoes, the perfect accompaniment for a satisfying meal. These iconic Cuban dishes, deeply rooted in tradition and culture, promise an explosion of taste that will transport you to the vibrant streets of Havana. With our carefully crafted recipes, you can recreate these delectable dishes in the comfort of your own kitchen, ensuring a memorable dining experience.
**Cuban Fritas:**
- Savor the harmony of slow-roasted pork shoulder, meticulously seasoned with a blend of garlic, cumin, and citrus, creating a tender and flavorful filling.
- Experience the crunch of perfectly toasted Cuban bread, embracing the tender pork and tangy mojo sauce, a delightful combination that defines the classic Cuban frita.
- Delight in the vibrant colors and freshness of thinly sliced onions and tomatoes, adding a layer of texture and vibrancy to each bite.
**Matchstick Potatoes:**
- Discover the art of creating shoestring-like potato strips, fried to golden perfection, resulting in a crispy exterior and fluffy interior.
- Season the potatoes with a savory blend of garlic, paprika, and salt, enhancing their natural flavors and creating an irresistible snack or side dish.
- Enjoy the versatility of matchstick potatoes, as they can be easily incorporated into various culinary creations, from salads to tacos, adding a delightful crunch and flavor boost.
FRITA CUBANO
Steps:
- For the quick mojo aioli: Whisk together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder and garlic powder. Cover and refrigerate until ready to dress the burgers.
- For the burgers: Mix the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt and pepper in a large bowl, folding it over itself until thoroughly mixed. Let the meat rest 15 minutes at room temperature or for up to 4 hours refrigerated. Shape the meat into 12 balls all the same size, then lightly press them into chubby round patties.
- Preheat a large cast-iron skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and sweat until translucent, 3 to 4 minutes. Add the patties on top of the onions and press the patties onto the onions using a spatula. Let cook, 3 to 4 minutes; the onions will continue to cook and caramelize in the patty juices, adding flavor to the patties. Flip the patties and cook until firm, 2 to 3 more minutes. Remove from the heat and top with the Swiss cheese.
- Spread 1 tablespoon mojo aioli on the bottoms of each Hawaiian roll, then top with a patty and a generous handful of the Mini French Fries. Serve.
- Peel the potatoes, then shred them on the largest holes of a box grater. Soak in cold water to remove starch and prevent browning, 5 minutes. Strain in a colander and dry on paper towels.
- Heat the oil in a Dutch oven or deep skillet over medium-high heat until the temperature reaches 375 degrees F.
- Fry the potatoes in batches, moving the potatoes gently with a spider to keep them separated, until brown and crispy, about 4 minutes. Remove to a bowl, season with salt and toss to ensure all the fries are thoroughly seasoned.
MATCHSTICK POTATOES
Steps:
- Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
- Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
- Sprinkle the potatoes with parsley, if desired, and serve hot.
MINI CUBAN BURGERS (FRITAS)
Steps:
- Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
- Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.
Tips:
- Use skirt steak or flank steak for the best results. These cuts are thin and flavorful, and they cook quickly over high heat.
- Marinate the steak for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
- Cook the steak over high heat until it is browned on both sides and cooked to your desired doneness. Do not overcook the steak, as it will become tough.
- Serve the steak with your favorite sides, such as matchstick potatoes, fried plantains, or black beans and rice.
- For the matchstick potatoes, use Yukon Gold potatoes. These potatoes have a creamy texture and hold their shape well when fried.
- Cut the potatoes into thin matchsticks, about 1/4 inch thick. You can use a mandoline or a sharp knife to do this.
- Fry the potatoes in hot oil until they are golden brown and crispy. Do not overcrowd the potatoes in the pan, or they will not cook evenly.
- Season the potatoes with salt, pepper, and other spices to taste.
Conclusion:
Cuban fritas are a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is flavorful and juicy, and the matchstick potatoes are crispy and addictive. This dish is sure to be a hit with your family and friends.
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