Instructions: Heat oil over high heat in a 12-inch cast iron skillet. Working in two batches, shallow fry hash browns until extremely crisp and dark golden brown like matchsticks (about 5 …
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6 ounce tomato paste; 1 cup water; 1/2 cup orange juice; 1 1/2 teaspoon spanish smoked paprika; 1 teaspoon cumin; 2 tablespoon brown sugar; 1/4 cup vinegar
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Step 1 First, we are going to make Burger Sauce #1 now, so it has time to cool down while we are making the patties. In a small bowl whisk all of …
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Frita Cubana -- The Original Cuban Hamburger By Three Guys From Miami Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes Yield: 6-8 generous patties Enjoy this …
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This is a wonderful Cuban Style (Hamburger recipe). A family favorite, this comes from a friend from Florida by way of Cuba. Low-Carb Recipes Gluten-Free Recipes Note, this recipe …
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directions. Mix all ingredients and form into patties. Cook on the grill or in a frying pan. Serve on a traditional American hamburger bun. Makes four quarter pounders or six to eight standard …
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Frita Cubana Yields 16 Write a review Save Recipe Print Prep Time 2 hr Cook Time 20 min Total Time 2 hr 20 min Ingredients 3/4 lb ground beef 1/4 lb ground pork 1/2 c bread crumbs 1/4 c milk 1 egg, beaten 2 tsp salt …
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Shred the two potatoes on a cheese grater, then rinse them thoroughly until the water is clear. Drain and squeeze dry on paper towels. To get them crispy, you must remove …
The Frita Cubana dates back to 1920s Cuba. Back then, it was street food. Propane-fueled stoves in hot dog-type carts lined the street selling Fritas to customers. The Fritas were only about 2 ounces and were the perfect …
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 …
A recipe for Frita Cubana (Cuban Hamburger)! This flavorful beef/chorizo burger is topped with a spiced tomato sauce, shoestring fries, and thinly sliced onions. Course Main Cuisine Cuban Keyword beef, burger, …
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
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How to make a classic Cuban Burger Cubano Frita John QuilterSubscribe: http://bit.ly/JohnQuilterSubCheck out my TopVideos! http://bit.ly/JohnQuilterTopV
Place okra in a bowl and cover with water and juice of 1 lemon. Heat olive oil a large pan. Add onion, garlic, tomatoes, green pepper, cloves, bay leaf, and salt and pepper to taste. Saute …
Prepare a charcoal grill and heat to a temperature of 350 degrees. In a medium-sized bowl, combine the ground meats and mix together well. Form into four 6-ounce patties and set …
Cuban Frita Burger David Cole This is our take on the Cuban Frita Burger. This Miami burger features beef, combined with spicy pork and topped with shoestring potatoes. …
The Cuban Frita burger is a food fantasy come true. A juicy, well-seasoned pork and beef hamburger is piled high with crisp shoestring fries and onions, slathered in smokey spicy ketchup, and packed into a toasted bun. If you like a good burger, this one will knock your socks off!
Jorge Castillo: The other thing that makes the frita cubana great is the crispy fried shoestring potatoes that are served right on top of the hamburger patty. Mix all of the ingredients together in a two-quart saucepan. Bring to a boil stirring constantly. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.
Enjoy this authentic Cuban recipe for the ultimate Cuban hamburger. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.
Blend in the ketchup, cumin, and paprika. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan. Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy.