Ropa Vieja

This next recipe is one of Cuba’s most famous dishes called Ropa Vieja which literally translates to Old Clothes, funny name but a seriously delicious dish. Like the flan recipe, the recipe for Ropa vieja differs from province to province in Cuba. I’m from the province of Pinar del Rio which is located at the western end of Cuba.  Pinar, as we call it, is well known for its beautiful natural settings and tobacco cultivations. The most notable natural setting in Pinar is the Valley of Viñales. With soaring pine trees and and limestone cliffs it is the perfect setting for hiking and outdoor activities. In the valley you will also find luscious farms of tobacco crops. Tobacco farming is the number one source for Pinar’s economy as it produces 70% of Cuba’s tobacco crops. Along with the recipe I will also include pictures of my last trip to Pinar del Rio, Cuba, so you can see for yourself the beauty that is my Pinar. Enjoy!

                   Ingredients

1.       2 ½ pounds of beef ( bottom round roast)  

2.       2 cloves of garlic

3.       ½ red pepper

4.       ½ green pepper

5.       1/3 cup of green olives

6.       1 teaspoon of cumin

7.       ¾ of an onion

8.       1 8oz can of tomato sauce

9.       ¾ cup of cooking wine

10.   1 bay leaf

11.   3 tablespoons of oil

 

 

 

Directions

 





 

 

1.       First, start by turning your stove to high and filling ¾ of a pot with water. Place the beef in the pan pot and let it cook for about 1 to ½ hours or until the meat is tender. Once it is tender take the meat out and let it cool.

 

 

 

 

2.       Once the meat is cool start to pull it apart to shred it.

3.       Mince the garlic, cut the onion in rounds, and cut the peppers.

4.       In a large pan heat the oil on high. When the oil is hot, cook the garlic and onion for one minute making sure they don’t burn. Incorporate the peppers and cook for another minute.

5.       Add the cooking wine, tomato sauce, cumin, bay leaf, and green olive and cook for 3 minutes.

 

 

6.       Now add meat and mix with the sauce and cook for an additional 5 minutes on medium heat. Make sure there is a lid on the pan so the vapor is trapped in.

 

7.       Now that the meat is done you can pour it over white rice and enjoy!

 

 

 

 

 



Cheese Flan (Flan de Queso)

The first recipe is a staple in a Cuban household it.  It is a cross between a traditional flan and a cheesecake and it tastes as good as it sounds! I’m not a big fan of traditional flans, but when I tried the cheese flan my taste buds danced a happy tune. Everyone in the Hispanic community has a variation of flan from almond flan all the way to cinnamon flan, I guess that if it tastes good we’ll put it in the custard and try it. I actually modified the original recipe by replacing a can of condensed milk for just a plain cup of sugar. I tried it and loved the result, so I always make it this way. I also simplified it by making it in the oven in a bath of water (baño de Maria) instead of a pressure cooker.  Here is the deal, in a Cuban kitchen there must be a pressure cooker because most recipes call for it.  I will simplify the recipes I post like this so a pressure cooker is not needed, but I will also include the steps for the pressure cooker just in case any of you feel adventurous.  Hope you enjoy it!

Here is what you will need

 

Ingredients                                  Utensils

5 eggs                                                                                               1 deep baking dish (flan dish)

1 teaspoon of vanilla extract                                                        1 oven proof pan or deep skillet

2 cups of white sugar separated                                                  1 rubber spatula

1 8oz pkg of cream cheese                                                              blender

1 12oz can of evaporated milk

1 pinch of salt

3 tablespoons of water



 







 

1. Start by preheating the oven at 375 degrees. Then put the eggs, vanilla, 1 cup sugar, evaporated milk, cream cheese, and pinch of salt in the blender and blend for 2 minutes until the mixture blends together and has a watery consistency. Let sit in the blender for a few minutes (I poured it in a separate bowl).

 

 

 

 

2. For the caramel, pour the sugar and tablespoons of water in a sauce pan or in the flan container and turn the heat to medium. Wait for the sugar to start melting, and stir the mixture occasionally with the rubber spatula. Once the sugar turns has turned into caramel, coat the sides of the flan dish the sauce (make sure all the sides and bottom are completely covered). Let it sit for about 5 minutes then pour the flan batter into the caramel covered dish.



 

3. Cover the top of the pan with foil or plastic, carefully tightening the wrapper to the top of the dish so no water goes into the custard.

 



4. Pour about 2 inches of water into an oven proof pan or skillet and place the flan dish inside it. Place the pan containing the flan dish in the oven and bake for 45 minutes to 1 hour. Check to see if the flan is done by running a knife through the middle of the flan, if the knife comes out clean with no residue the flan is done.

   A. If you have a pressure cooker and want to use it to make the flan here is what you will do: Complete steps 1-3 as directed above, and on this step you will fill the pressure cooker with 3 inches of water, and place the flan dish inside of the pressure cooker. Make sure that the flan dish is covered to at least half and place it on the stove on high heat for 25 to 30 minutes. Check to see if the flan is done by running a knife through the middle of the flan.

 

 

 

 

5. When the flan is done let it cool for 45 minutes in the refrigerator and enjoy!



 

 

 

 

 

ALL ABOUT ME

Hi there! Welcome to my blog. I always have trouble describing myself so bare with me while I find a way. First, my name is Yadira; I am a 22 year old Cuban girl who just loves meeting new people. I am also quirky, fun, and very loud. I was born in Cuba (yes, on the actual island) and lived there until I was 10. In 2001, I arrived in Arizona straight from the island. I did not live in Florida, contrary to popular believe, not all Cubans live in Florida. It was very strange for the first few years adapting to a new country and a new language, but I made it work. I love Arizona; from the weather to the people, I can’t think of a better place to live than here. I always say that I prefer the weather to be 120 degrees than 45 degrees because I’m not too fond of cold weather (remember I'm from an island).

I am a part time student at Glendale Community College pursuing an Associate’s Degree in General Business. I plan to transfer in the future to ASU to pursue a Law Degree; I want to specialize in business law. I love my family and friends with all my heart because they make me who I am. What I hope to accomplish with this blog is to teach you a little bit of my culture by posting the recipes to some of my favorite Cuban dishes. I hope you enjoy it.