Cuban Tripe Stewpata Y Panza Estilo Cubano Food

ROPA VIEJA (CUBAN BEEF)

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.

BEEF TONGUE CUBAN STYLE -- LENGUA DE RES ESTILO CUBANO

Steps:

• Clean the tongue thoroughly; place in pressure cooker with just enough water to cover the tongue.
• Add one tablespoon of salt, cover, and cook under pressure for approximately one hour or until tender (this can be cooked in a stockpot, but will take longer to cook).
• When tongue is ready, pierce the thickest part with a knife to check for tenderness; itshould no longer be pink.
• Peel skin off, trim fat, and cut into 1/2-inch slices.
• While tongue is cooking, saute onions and peppers in 4 tablespoons of olive oil and add 2 teaspoons of salt.
• Add rest of ingredients listed and cook until tender.
• Add tomatoes or tomato sauce.
• Add slices of tongue; cover and cook on medium heat for 30-45 minutes.
• Season to taste with salt and pepper.

CALDO GALLEGO ESTILO CUBANO - GALICIAN SOUP CUBAN STYLE

Steps:

• Place all ingredients; the beans with their soaking liquid, the chorizo, ham, pork fat or bacon, ham hock (if using), onion, garlic, green peppers, tomato sauce, olive oil, in a 6-quart pot, cover with broth and water.
• Cover the pot and simmer slowly for 30 minutes. Add seasonings and simmer for about 1-1/2-2 more hours, until the beans are almost tender.
• Skim the froth and scum that comes to the top.
• Season to taste.
• Add the potatoes, turnips and collard greens, and simmer 15 minutes longer, until all vegetables are soft.
• Season with salt, pepper, and Sazon Completo & Sazon con Azafran to taste.
• Serve in deep soup bowls with a side of white fluffy rice (a necessity for Cubans), with sliced avocados, and tomatoes, with a vinaigrette dressing, a warm loaf of Cuban (pan de flauta) bread or French baguette or even with a Focaccia.
• Buen provecho!

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.