The magic of Cuban street food

Ingredients

• 2 tablespoons tomato sauce
• 50g mozzarella or other grated cheese
• 50g ham (your choice)

For the mass

• 150g Flour
• 5g fresh yeast (or 2g dry yeast)
• 80ml of Water
• 1 pinch of salt
• 1 tablespoon of oil

Preparation

1. We mix the ingredients and when they are integrated we knead for 10 minutes, stretching the dough and folding it so that it takes in enough air and is very spongy.
2. After these 10 minutes we make a ball with the dough and place it in a container, cover with a clean cloth and let it ferment for 2 hours, until it doubles in volume.
3. Grease the bottom of a frying pan with just a few drops of oil and reserve for later.
4. We take the pizza dough out of the container and tap it a few times to eliminate excess air.
5. We shape it into a rounded and slightly flattened shape to place it in the pan, pour the tomato sauce, grated cheese and ham cut into squares on top.
6. We bring the pan to the heat, cover and cook over medium heat for 20 minutes. After this time our Cuban pizza will be ready, with a spongy texture, the bottom and the edges golden and crispy.

Ingredients

• 250 ml of water
• 125 g of flour
• 1 pinch of salt
• Vegetable oil for frying
• White sugar for sprinkling

Preparation

1. Place the water and a pinch of salt in a medium-sized pot over medium heat and let it come to a boil.
2. When it starts to boil, lower the heat to slow, add all the flour and with the help of a spatula or wooden spoon stir to integrate the ingredients well.
3. When the dough is formed and no longer sticks to the edges of the pot, it is a sign that it is ready, turn off the heat and let it cool a little to room temperature.
4. With the warm dough, place it in a pastry bag or churrera, always with a star-shaped nozzle.
5. On a tray or baking paper, shape the churros, whether elongated, heart-shaped, or however you like, you will have an approximate total of 8 medium ones.
6. Heat enough oil in a frying pan over high heat, when it is hot, add them and fry them until they turn golden brown, being careful not to overcook them so they don't burn.
7. When they are completely golden, take them out of the oil and let them drain on a tray or plate lined with kitchen paper, this will remove excess fat.
8. Finally, sprinkle them with enough white sugar and that's it.
9. Remember that you can fill them with the flavor you prefer, this way you get different types of the same recipe.

Ingredients

• 2 Cups of Roasted and Unsalted Peanuts
• 2 Cups of Brown Sugar

Preparation

1. Añade ambos ingredientes para hacer el turrón de maní en una batidora (puedes usar un molino de carne o un triturador de alimentos).
2. Remueve un poco para integrarlos y luego, bate o tritura según el utensilio que uses.
3. Sin excederse, apenas veas que no quede ningún grano de maní entero y se ha transformado en un pasta firme, añádela a un molde ya cubierto con papel para que absorba la grasa.
4. Place something with weight on top, so that it works as a press and thus remains compact. Leave it to rest for about 24 hours or about 2 hours in the refrigerator.

Ingredients

• 180ml canned coconut milk
• 100ml of cream or whipping cream (35% fat)
• 2 tablespoons milk powder
• 60g sugar
• 1 tablespoon unflavored granulated gelatin
• 50g grated coconut
• ½ cup of water
• 1 teaspoon coconut or vanilla essence

Preparation

1. Dilute the gelatin with water either in a double boiler or with good hot water.
2. Then add the milk powder and coconut milk along with the sugar, mix very well to dissolve everything, pour it into a container with a lid and freeze for 1 hour.
3. After the hour, whip the cream until you obtain firm peaks and then add the mixture that should have already set together with the grated coconut.
4. Beat very well, return to the container and freeze. Take it out of the freezer every 30 minutes to beat again, so that large water crystals do not form and it will be creamy. Do this step 2 or 3 times, then you can let it freeze completely and enjoy.
5. To taste it, take it out, add grated coconut on top and let it rest for about 5 minutes before eating.

Ingredients

• 2 pounds of sweet corn
• 1/2 Cup of water
• 1/3 Cup tomato puree (sauce)
• 3/4 pounds pork
• 1/4 Cup of oil
• 1 onion
• 1 green chili
• 2 cloves of garlic
• Salt and pepper to taste
• Corn leaves (sort the prettiest ones, the ones inside are better preserved)

Preparation

1. Before all the corn must be shelled and we are going to grind it in a food processor or mole machine, as we call it a mill in Cuba, the important thing is that there are no whole grains left.
2. Next, we pass it through a sieve to eliminate the rough portions, any lumps that may have remained.
3. On the other hand, we fry the pork previously chopped into small pieces, in cubes, in a frying pan with a minimum of oil, until it is sealed on all sides.
4. Then we add salt to taste, the crushed garlic, the onion chopped into small cubes, likewise the finely cut pepper, the tomato puree and cook for another 4 minutes.
5. Remove from the heat and mix with the ground corn, check if the salt level is to your liking and that the mixture is the perfect consistency, it should never be too watery.
6. The next step is to pour a little mixture on the corn leaves, how to do it, very easy, take 2 leaves and join them at the widest end, place a little of the preparation with the help of a spoon and fold it over the 2 outer sides (the thinnest) trying not to spill a drop, then tie in the center with strips made of the same leaves.
7. Once everyone is wrapped, we place it in boiling salted water to finish cooking for about 45 minutes.
8. We drain and let it cool a little so as not to burn ourselves when unwrapping them to serve. It can be enjoyed with rice and meat, but we assure you that even alone they are perfect and delicious.

Ingredients

• 100g flour
• 100g sugar
• 4 eggs at room temperature
• 1 tsp vanilla
• 1000ml of chocolate ice cream

Preparation

1. First it will be necessary to put the ice cream in a square or rectangular mold covered with plastic wrap and spread it so that there is a well-leveled sheet. Cover it with plastic wrap and freeze for 2 hours or until it is very hard.
2. Mientras tanto podemos ir preparando la masa de la panetela para el bocadito. Separa las yemas de las claras y móntalas a punto de nieve, agrega 1 pizca de sal antes de comenzar a batir. Reserva.
3. Beat the yolks with the sugar and vanilla for 5 or 8 minutes until they are whitish.
4. Integrate the whites with the yolk mixture with enveloping movements. Sift the flour and mix it in as well until there are no lumps.
5. Pour the dough onto a baking sheet lined with wax paper and spread the dough. Bake at 180°C for 10 or 12 min.
6. Remove the cake, peel it off the wax paper and let it cool so that the temperature does not spoil the ice cream.
7. Luego retira el helado del congelador y desmolda. Corta el bizcocho del bocadito por la mitad para colocar una parte por debajo y otra encima de la plancha de helado.
8. To make it even, trim the edges and then cut the ice cream bites into equal rectangular portions.
9. Wrap each one separately with plastic wrap and keep them in the freezer until it's time to taste it.

Ingredients

• 225g unsalted butter (equivalent to 1 cup/2 sticks/8 oz)
• 215g white sugar
• 415g all-purpose common flour
• 4 eggs L
• 1/4 cup milk
• 1 spoon of vanilla
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 14 ounces of guava candy bar

Preparation

1. Start by Preheating the oven to 350F or 180C. Prepare a square baking pan (we suggest using a 9 × 13) and set aside.
2. Mix the butter and sugar for 2 to 3 minutes on high speed until completely combined.
3. Add the eggs one at a time, then add the vanilla extract and then the milk.
4. Now sift and add the flour, as well as the baking powder and salt and then add it to the previous mixture.
5. Blend everything at the lowest speed until everything is well combined. The dough should not drip, it should be thick but manageable.
6. In the prepared baking pan, add half of the dough, on top place a layer of guava candy cut into 1/2 inch thick strips and finally pour the second half of the dough on top of it. Make sure to distribute it evenly so that it is well level.
7. Bake for 45-50 minutes with top and bottom heat without ventilation. When you see it golden on top, check that it is ready before removing it from the oven by inserting a toothpick into the center and it should come out completely clean.
8. When you remove it, wait for it to cool completely and then cut it into individual square or rectangular portions. Now all you have to do is enjoy it.