Cuban Feast

Perfect for a very small gathering whilst in quarantine. 

Let's get started.

Yuca Con Mojo y Chicharron Printable Recipe

1 1/2 lb. Yuca, peeled and cut into 1 inch chunks 

1/2 Cup Olive Oil

1 Whole Head of Garlic, finely minced

1 Small Onion, thinly sliced

1/4 Cup Naranja Agria (Bitter Orange) Juice

1/4 Cup Lime Juice

1/2 lb. Chicharron (Pork Belly), cut into 1/2 inch chunks.

1/4 Tsp. Cumin

Salt

Freshly Ground Black Pepper

Cilantro for Garnish

Place the yuca into a large pot, cover with water, add a tsp. salt, and bring to a boil. Let cook until the yuca is soft 15-25 minutes. Drain and place into a serving dish.

In a pan using medium heat, lightly salt and pepper the pork belly. Sauté the pork belly until golden brown all over 20-25 minutes. Once fully cooked and golden brown remove from the pan and place into a paper lined plate.

Using the same pan, add the olive oil, onion, and garlic, cook for 1-2 minutes. Then add in the Naranja Agria, lime juice, cumin, pinch of salt, and freshly ground black pepper.  Stir and let simmer for 5-7 minutes.

Cover the yuca in the mojo sauce and stir to combine. Taste and adjust seasoning to your liking.

Top the yuca with the chicharron and cilantro.

Serve and enjoy. 

Cuban Grilled Chicken Printable Recipe

1 Whole Chicken, spatchcocked 

1 Whole Head of Garlic, peeled

1/2 Onion

1 Cup Naranja Agria (Bitter Orange) Juice

1 Tbsp. Salt

1 Tbsp. Freshly Ground Black Pepper

1 Tbsp. Oregano

1/3 Cup Olive Oil

1/2 Tsp. Cumin 

1 Tbsp. Paprika

To spatchcock a chicken, all you have to do is run a knife along both sides of the chicken back bone to remove the spine, then flip so the breast is right side up and press firmly down until it is laying flat.

In a food processor combine the whole head of garlic cloves, onion, bitter orange juice, salt, pepper, oregano, olive oil, cumin, and paprika. Pulse until the garlic and onion are finely minced. 

Pour the marinade over the chicken and let marinade for a minimum of 2 hours but no longer than 4 hours.

Pre heat your grill, making sure to have a hot zone and a cooler zone. Remove your chicken from the refrigerator 45 minutes prior to grilling.

Place the chicken skin side down on the cool zone of your grill, close the grill and let your chicken cook for 25 minutes. Flip the chicken and let cook for an additional 25 minutes. Temp your chicken it should be at 160 degrees F.

Move the chicken to the hot side of the grill skin side down and grill for 5 minutes or until it develops some more color. Flip and do the same for the second side.

Temp the chicken making sure it is at 165 degrees F.

Remove from the grill and let rest. Slice, serve, and enjoy.

Flan Printable Recipe

1 Can Sweetened Condensed Milk

3 Eggs

3 Egg Yolks

1 Cup Whole Milk

1 Tsp. Vanilla Extract

Pinch of Cinnamon

1 Cup Sugar

Pre heat the oven to 350 degrees F.

Using a small sauce pan, add the sugar and cook on medium low until it just dissolves, mix and let caramelize for a 30 - 65 seconds. Once it is light brown remove from heat and pour into a pie dish.

In a food processor mix the sweetened condensed milk, eggs, egg yolks, whole milk, vanilla, and cinnamon until combined.

Pour into the pie dish and cover with aluminum foil. Place the pie dish in the middle of a roasting pan and fill it half way up the pie dish with boiling hot water.

Bake for 1 hour and 25 minutes - depending on your oven. Stick a toothpick into the flan and it should come out clean once it's ready.

Remove the pie from the oven and let it completely cool. Once cooled place it in the refrigerator for a minimum of 4 hours. 

Run a knife through the side of the pie dish and flip onto a serving platter. 

Serve and enjoy.

*note this can be made the day before.

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