Natilla (Cuban custard) Recipe

Natilla is a simple type of creamy egg custard. You can serve it as a stand alone dessert or use it in this recipe for Cuban Rum Cake.

Ingredients:
1 3/4 cups milk
1 tbsp cornstarch
3 tbsp water
1/2 cup sugar
1 cinnamon stick
1 tspn vanilla extract
Dash of salt
2 egg yolks, lightly beaten - save the egg whites for the Meringue Icing recipe if you are going to make the Cuban Rum Cake.

Preparation:

1. In a small bowl or cup, dissolve the cornstarch into the 3 tbsp of water.
   
2. In a large saucepan, mix the milk, salt, sugar, cornstarch, cinnamon, egg yolks, and vanilla until smooth.
3. Cook over medium heat and bring to a boil, constantly stirring the mixture, until thickened.
4. Remove from heat and pour the mixture through a thin strainer into a bowl. You may need to push the mixture through the strainer using a spoon.
5. Refrigerate the natilla for at least an hour.
   

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Cuban Rum Cake Recipe

Cuban Rum Cake is similar in texture to tres leches cake. This dessert features a wide range of flavors and textures from the sweet meringue, to a more mild, moist cake, to a creamy custard finish. As the name implies, this dessert is very popular in Cuba but can also be found throughout the Caribbean as its main ingredients of coconut milk, sugar, and rum are readily available throughout the region.

Recommended Equipment:
9 x 2 round cake pan
stand mixer

Ingredients:
1 1/2 tspn baking powder
1 1/2 cups light (winter) flour
1 tspn baking soda
pinch of salt
1/4 cup coconut milk, unsweetened
1/2 cup buttermilk
1/2 tspn pure vanilla extract
1 cup sugar
6 tbsp unsalted butter, room temp.
2 eggs, room temp.
2 tbsp light rum (optional)

Preparation:

1. Preheat oven to 350 degrees Fahrenheit.
2. Butter the round 9 x 2 cake pan and lightly dust with flour.
3. In a mixing bowl, mix the baking powder, flour, baking soda, and salt.
4. In another mixing bowl, combine the coconut milk, butter milk, vanilla, and rum.
5. In a third bowl, using an electric mixer beat the butter and sugar until the mixture is light and creamy.
6. Add the eggs one at a time to the butter and sugar mixture as you mix at low speed.
7. Next, slowly add 1/3 of the dry flour mixture to the egg and butter mixture continuing to mix at low speed.
8. Add 1/3 of the milk mixture while you continue to mix at low speed.
9. Repeat steps #7 and #8 two more times, until all of the ingredients have been mixed into the batter.
10. Pour the batter into the round cake pan and smooth out the top surface so that it is flat.
11. Bake for 40 minutes. The cake should be golden brown and if you insert a fork into the top of the cake it should come out clean.
12. Let the cake cool in the pan for 20 minutes. The center of the cake may be slightly lower than the perimeter. This is normal.
13. Then turn the cake out onto a wire rack and let it cool completely.
14. Wrap the cake in plastic wrap and refrigerate for 1 hour.
15. Using a long serrated knife, cut the cake in half horizontally like a hamburger bun.
16. Place the top of the cake (cut side up) on to a cake plate or in a large pie dish. I used a pie dish because this cake will be filled with custard that can run off of a plate when the cake is cut.
17. Remove some of the cake form the center of the cake that you just placed in the dish.
18. Fill the hollow center with a generous portion of Natilla Cuban Custard.
19. Place the other half of the cake on top.
20. Cover the cake with plastic wrap and refrigerate for another hour.
21. Top with meringue.
    

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Cuban Black Beans Recipe

Cuban black beans is a versatile side dish that goes well with almost any Latin American entree. Cuban black beans, combined with rice, provides all of the necessary amino acids that the body needs in order to produce protein. It is extremely economical and its popularity is unmatched throughout Central and South America.

The first time that I tried this style of beans with rice was at a restaurant called Pipos in Tampa, Florida. Tampa, with its large Cuban population has some of the best Cuban restaurants in the United States and Pipo's is no exception.

Cuban black beans is a great side dish for almost any meal. Definitely try them with rice, Carnitas or Ropas Vieja and fresh fruit and create an authentic Cuban meal.

Ingredients:
2 tbsp extra virgin olive oil
2 Serrano peppers, diced and seeded
1 large yellow onion, diced
3 green onions, diced
1/4 pound bacon, diced
4 cloves of garlic, diced
1 handful of chopped cilantro, stems removed
1/2 tspn ground cumin
1/2 tspn dried oregano
1 bay leaf
2 cans of black beans, drained
1/4 cup dry white wine
1/2 tspn sugar
2 cups chicken stock
salt and pepper to taste

Preparation:

1. Heat oil in a large pot over medium heat.
2. Add bacon and cook until just crisp. Remove and set aside.
3. Drain off 1/2 of the bacon fat and discard.
   
4. Add the Serrano peppers, onion, green onions, garlic cilantro, cumin, oregano, and bay leaf.
5. Cook for about 5 minutes until onions start to change color and are translucent.
6. Stir in beans and wine and bring to a boil over medium-high heat.
7. Stir in sugar and chicken stock.
8. Reduce heat back to medium for 5 minutes.
9. Simmer on low heat until ready to serve.
   
10. Remove bay leaf.
11. Season with salt and pepper.

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Ropa Vieja Recipe

Ropa Vieja literally means "old clothes" in Spanish and refers to the way that the beef shreds after being slow cooked in the mildly acidic sauce for several hours. The flank steak falls apart when you remove it from the slow cooker and the remaining sauce has a complex, slightly spicy, smokey flavor. You can serve this with tortillas or over rice along with diced tomatoes, Oaxaca or cheddar cheese, and sour cream.



The first time that we tried Ropa Vieja was at a Cuban Restaurant called Cuba Libre which is located in central London's Islington neighborhood. If you're ever visiting London or if you happen to have a long layover at Heathrow caused by a volcanic eruption in a
distant land, you should visit Cuba Libre. It's a pretty lively place on most nights, with a serious selection of unique drinks and great food.

Recommended Equipment:
slow cooker

Ingredients:
1 tbsp canola oil
2 pounds of beef flank steak
1 cup beef broth
1 8oz. can of tomato sauce
1 6oz. can of tomato paste
1 medium yellow onion, diced
1 green pepper, sliced into strips
4 cloves garlic
1 tspn ground cumin
1 tbsp fresh cilantro, chopped
1 tbsp olive oil
1 tbsp white vinegar

Preparation:

1. Heat canola oil in a skillet over medium-high heat.
2. Brown flank steak on each side, about 3 minutes each side.
   
3. Transfer beef to a slow cooker.
4. In a separate bowl, mix the beef broth, tomato sauce, onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar.
5. Add this mixture to the slow cooker.
6. Cook on low for 10 hours or on high for 4 hours.
7. Shred the meat and serve with tortillas.

Need a wine to go with the Ropa Vieja? Try this one: Martellotto Paso Robles Cabernet Sauvignon

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