Sandi Abbott

pork sliders

Pan Con Lechon Is One Of The Best Leftover Pork Roast Recipes

3 Comments / APPETIZERS, CUBAN, DINNER /

Pan con lechon is the BEST way to use leftover Cuban roast pork. But pan con lechon does not play second fiddle to Cuban roast pork. It’s a popular Cuban dish in its own right, and you’ll find it on the menu in all Cuban restaurants. You’ll often see it served at Cuban parties, too. I love to make pork sliders with my leftover pork. Also, I have a thing about tapas and mini sandwiches. 🥪😍

Cuban Roast Pork

Cuban Roast Pork With Mojo 

The star of pan con lechon is Cuban roast pork. Bone-in pork shoulder is marinated with mojo overnight and then slowly roasted for hours until the internal temperature reaches 165 degrees, and the skin is crispy and worth fighting over (let’s get some crackling!!). This dish is also known as lechon asado, and it’s served with congri and yuca. 

You always make enough roast pork for leftovers. This is a cardinal rule. You can even skip the rice and yuca and go straight to making pan con lechon. That’s a popular dish for parties. 

pan con lechon

Pan Con Lechon Time!

Cuban roast pork is usually served for Christmas Eve (Noche Buena) or other celebrations. So, the day after, no one wants to spend quality time in their kitchen, unless it’s for eating. That’s why Pan con lechon is perfect, because it’s quick and easy to make with the leftovers. It’s so, so good! It’s the best leftover pork roast recipe you’ll ever make. Seriously. I know Cubans exaggerate it, but not this time, I promise.

You can make this with any leftover roast pork, it doesn’t have to be Cuban, although I’m partial. What makes this dish taste so good is that the leftover pork is chopped and seared in the skillet and then finished with extra mojo sauce and sautéed onions. Mojo is a marinade and finishing sauce made with sour oranges and lots of garlic. If you can’t find sour oranges, you can use half lime and half orange juice to make it. 

Lechon asado

Another thing I love about this dish is that it doesn’t require a recipe, you can throw the stuff together, and the amount of mojo and onions you used is to taste. But don’t worry… I got a recipe for ya, to make it easy. 😉

The pan in pan con lechon is Cuban bread. If you can’t find it, you can use sub rolls.  Or, you can serve it on slider buns as I did for this post. Chances are you’re still in party mode anyway. 💃🕺

The best part is everyone gathering in the kitchen to hang out, making jokes, and teasing each other. Cubans love to tease each other!

pan con lechon with yuca fries

Yuca Fries 

How can pan con lechon be even better? Pair it with a side of yuca fries made with leftover yuca with mojo. This Cuban combo is classic! If you’ve never had fried yuca, think of them as a crunchier and creamier version of regular fries. Yuca is a dense and starchy root vegetable that’s boiled and served with mojo and onions, usually with roast pork. The leftover yuca is then cut into planks, fried, and served with pan con lechon on Day 2.

Try making the traditional Christmas Eve (Noche Buena) meal of Cuban roast pork, yuca with mojo, and congri. Then enjoy pan con lechon and yuca fries the next day… and the next day, too!

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pan con lechon

Pan Con Lechon Is One Of The Best Leftover Pork Roast Recipes

  • Author: Sandi Abbott
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 9 slider buns 1x
  • Category: appetizers
  • Method: stovetop
  • Cuisine: cuban
Print Recipe

Description

Pan con lechon is made with leftover pork roast sautéed in a pan with mojo sauce and onions and served on Cuban bread. It’s great as pork sliders for appetizers or pan con lechon sandwiches for lunch. Yum!

Ingredients

Scale

1 lb leftover Cuban Roast Pork, roughly chopped or shredded (see note)

1 yellow or white onion, thinly sliced

4 sour oranges (see note)

2 large garlic cloves, crushed

Salt and Pepper to taste

1 loaf Cuban Bread (see note)

Dash of cumin and oregano (totally optional, but I like it)

Olive Oil

Instructions

Roughly chop the pork leftovers and squeeze the sour oranges to get about a half cup of juice. If you can’t find sour oranges, use 1/4 cup each of fresh squeezed lime juice and orange juice.

Heat a skillet (cast iron is preferred) over medium heat. Add 2 tablespoons olive oil to the skillet and sauté the pork until crispy on the ends. The best way to do this is to let the pork cook for a few minutes on one side and then turn the pieces over and let the other side crisp up a bit. The amount of crispy edges is a matter of taste so cook more or less to get the desired texture. Remove from skillet, leaving the drippings. 

Add enough olive oil to coat the skillet and add the onions and garlic and sauté until the onions are soft and translucent, about 4 minutes. Once cooked, remove from the heat and add the sour orange juice and salt and pepper to taste. You can also add a dash of cumin and oregano, if you like. (Mami doesn’t but she’s not watching!)

Heap the pork on the bread and top with the mojo and onions sauce. 

 

Notes

If you don’t have Cuban roast pork, you can use any leftover roast pork you have on hand.

Sour oranges can be found at Latin markets. But if you can’t find them, substitute with equal parts fresh squeezed lime juice and orange juice. Do not use lemons, though. You want that limey punch! If you do find the sour oranges, I’m having you get a few extras because they don’t always have enough juice (the juice yield can be a bit hit or miss.) If they’re juicy you won’t need to use all four.

Cuban bread can be found at Latin markets. But if you can’t find it, you can substitute sub rolls or slider buns. 

The yield is all going to depend on what type of bread you use. But if you use slider buns, I add just under two ounces of pork to each. So you could make nine slider buns or four pork sandwiches. Of course, you may have more than 1 pound of meat. In that case, make a little more mojo and onions and invite me over!

Nutrition

  • Serving Size: 1 slider bun

Keywords: Pan con lechon, roast pork sandwich, leftover pork roast recipes, pork sliders, Cuban roast pork, yuca fries

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Yuca Fries

Cuban Yuca Two Ways: Yuca With Mojo and Yuca Fries

Leave a Comment / APPETIZERS, CUBAN, SIDE DISHES, VEGETARIAN /

Yuca with mojo or yuca fries are great side dishes to serve with Cuban roast pork. In fact, yuca is preferred over the usual fried plantains. As much as we love our fried maduros and tostones, yuca and roast pork are a Cuban power couple. The traditional Cuban dish we serve for the holidays consists of Cuban roast pork, yuca con mojo, and congri rice. And, of course, we have to make enough for pork sandwiches and yuca fries the next day!

Yuca With Mojo

What is Yuca

Good question! Yuca is a root vegetable that is denser and starchier than potatoes and is served boiled and smothered with mojo and onions. It has a very mild taste that absorbs all the garlicky goodness of the mojo, and the texture is creamy but firm. It’s quite a surprise when you first eat it! 

Although the texture and taste are good, what makes this dish so praiseworthy is the mojo, which consists of sour oranges, garlic, olive oil, salt and pepper, and sauteed onions. When I say the yuca is smothered, I do mean smothered! In fact, I always serve a side of mojo so you can have extra!

Cuban Yuca

Yuca is a very long vegetable, and it has a thick bark-like skin. So you need to make sure you remove the top layer that’s dark brown and the second layer that’s light pink. In fact, the best way to peel the yuca is to cut a slit lengthwise and then start to peel off the skin, similar to how you would a bark. 

Cuban Yuca

It’s easier to remove the bark if you first cut the yuca into four-inch pieces lengthwise. Once the bark is removed, split each yuca piece in half or thirds. You’ll notice there’s a tough string-like piece in the center. You’ll want to remove that because it’s too tough to eat. The easiest way to remove it is after you boil the yuca. So boil the yuca until tender and remove the thick string-like center.

If you can’t find fresh yuca in the produce section, you may be able to find frozen yuca chunks ready to cook.

Cuban Roast Pork

How To Make Mojo Sauce

This is a versatile sauce that’s also used as a marinade. When you use it as a marinade you omit the onions and add a little cumin and oregano. Mojo is easy to make, and it packs such a nice citrusy punch!

To make the mojo sauce for the yuca, sauté sliced onions and crushed garlic in olive oil until the onions are softened. Then add fresh-squeezed sour orange juice at the end. If you can’t find sour oranges, you can use a combination of equal parts fresh-squeezed lime juice and orange juice. Add some salt and pepper and that’s it! You can play it pretty fast and loose with the ingredients and add as much or as little as you like to get it where you like it. You’ll find you’ll be using this sauce to top meat dishes and veggies all the time!

Yuca Fries

Make Yuca Fries With The Leftovers!

You always want to make a little extra yuca and mojo for the second day because you’ve got to make yuca fries. To make the yuca fries, slice the yuca pieces into planks that look somewhat similar to wedge fries but so much better, IMHO. When you fry the yuca, the outer skin gets super crunchy, and the inside gets creamy. This is the best way to enjoy your leftover yuca! If you want just go for the yuca fries, you’ll still need to boil the yuca and let it cool before you make the yuca fries.

Serve the yuca planks with mojo on top or on the side. Or, my favorite, serve it with a little lime-cilantro aioli. OMG! I want some right now🤤

A local fast food place in Miami called Pollo Tropical serves Yucatan fries (fried yuca), and they are the best. They also cut the yuca into tiny chunks to make the Cuban version of tater tots. So, yes, you can also cut the yuca into 1-inch pieces and make them tater tot style. If you live in Florida, you’re probably familiar with this chain. If not, stop by when you visit the state!

Want to try the yuca with the Cuban roast pork? Here’s the recipe for lechon asado. And, if you want to go for the full Cuban feast, make caramel flan for dessert, too.

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Yuca Fries

Cuban Yuca Two Ways: Yuca With Mojo and Yuca Fries

  • Author: Sandi Abbott
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 10 1x
  • Category: vegetable
  • Method: boil or fry
  • Cuisine: cuban
Print Recipe

Description

Yuca with mojo sauce is a great side dish for roast pork. This Cuban root vegetable is dense, creamy and is often eaten as yuca fries, too.

Ingredients

Scale

2–3 big yuca root vegetable (about 2 pounds)

1 sliced yellow onion

5–6 cloves minced garlic

¼ cup olive oil

Juice from 1–2 sour oranges, or to taste (see note)

Salt and black pepper to taste

Instructions

Boiled Yuca With Mojo

  • Heat a pot of salted water and bring to a boil. 
  • While the water heats up, slice the onions and mince the garlic.
  • Cut the yuca into 4 inch pieces and then half each piece. 
  • Peel the yuca skin (you need to remove both the dark outer skin and the pink layer underneath… see note).
  • Add the yuca to the boiling water and lower the heat to a simmer. Cook the yuca until fork tender (about 20 minutes or so).
  • Heat the olive oil in a skillet over medium heat and cook the onions and garlic until the onions are softened but not browned.
  • Add the sour orange juice to taste.
  • Add salt and pepper to taste.
  • Pour over boiled yuca. 

Yuca Fries

  • Cut the leftover boiled yuca pieces into wedges. (It’s best to cut while it’s cold.)
  • Heat 1-2 cups of vegetable oil in saucepan.
  • Fry the yuca wedges.
  • Remove from the heat and drain on paper towels.
  • Serve with leftover mojo sauce (or make some more, if you ate all if to the day before!). You can also serve the yuca with lime cilantro aioli. 

Notes

You should be able to find sour oranges in Latin markets. But if it’s not available, use a mixture that’s equal parts lime juice and orange juice. You’ll want roughly ¼ cup of juice.

If you can’t find the yuca in the produce section, you’ll probably find it in the freezer section.

The best way to peel the yuca is to cut the long yuca into 4 inch pieces. Then cut a slit into the thick bark-like skin. Peel back the bark as you would on a tree. This way, you’ll remove both the outer skin that’s dark brown as well as the inner layer that’s light pink. The pink layer is hard and is not appetizing. 

This recipe makes enough for about 6 servings of yuca and leftovers for about 3-4 servings the next day. 

Nutrition

  • Serving Size: 10

Keywords: yuca, yuca fries, yuca with mojo, boiled yuca, yuca con mojo, yuca frita, yuca recipes, cuban yuca, fried yuca

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Cuban Roast Pork

Cuban Roast Pork Is The Go-To Cuban Feast

Leave a Comment / CUBAN, DINNER / ,

Cuban roast pork is as Cuban as it gets, folks. This traditional Cuban dish is known as lechon asado in Spanish, and it’s the go-to feast for every special occasion. It’s served for Christmas and, in many Cuban homes, for Thanksgiving, too! The pork is marinated overnight or even longer and then cooked until it falls off the bone and the skin is super crispy.

This dish is such a main event that I couldn’t call myself a Cuban blogger and not have a recipe for Cuban roast pork on my blog. In fact, I didn’t consider myself a full adult until I made my first lechon asado by myself. 

Cuban Roast Pork

Pork Shoulder or Whole Pig?

Depending on the size of your party, you might make a bone-in pork shoulder or a whole pig. We’re a small family, so I’ve only made the pork shoulder. But it’s not unusual for Cubans to make a whole pig. In that case, they usually use a special BBQ roaster called a Caja China (Chinese Box). This cooks the lechon asado in record time with a super crispy skin. (Between you and me, I much prefer the pork roast, the whole pig is a little intimidating!) Don’t tell mom ?

You might wonder why the roaster is called a Chinese Box. No one knows for sure, but I’ve heard two main theories. The one that makes the most sense is that it’s called a Chinese Box because we like to label anything clever or complicated as originating from China. It may not be very PC nowadays, but it is what it is ?

What Makes Lechon Asado So Dang Good!

I’m not a huge pork fan, but this is my favorite way to eat pork! What makes this dish so good? First, it’s the tangy marinade which we’ll talk more about in a minute. And then it’s the crispy bits of meat that are fall of the bone tender and packed with hours and hours of mojo flavor.

But what gets me every time is the crackling. Roast pork with crackling is my guilty pleasure. The crispy, tasty skin that’s cooked until it crackles. This is hard to understand if you’re not Cuban. But Southerners will understand. 

At Mami’s house, cooking the pork is a group effort and a spectator sport. Everyone ends up checking the pork roast to see how it’s doing. But I am not fooled. What they’re really doing is scoping out the crackling so they can get first dibs. I see you, little brother ?

Lechon asado

The Roast Pork Marinade

The secret to the tastiest pork is to infuse the pork roast with tons of mojo marinade. Mojo is an all-purpose Cuban marinade made with sour oranges, garlic, cumin, oregano, salt, and pepper. 

The marinade is inserted into the meat using a turkey baster, and the larger garlic pieces are usually inserted under the skin using a knife. I use the baster a bit, but mostly I end up cutting slits into the roast and filling them with garlicky mojo. You need to let the roast pork sit in the marinade at least overnight, but longer is better. 

How To Cook A Roast Pork

The pork sits in the marinade overnight (I can’t emphasize this enough). Then it’s cooked in the oven at 325 degrees for about 4-5 hours, depending on the size of the pork roast. A good rule of thumb is to cook it for about 30 minutes per half a pound. 

You need to watch the roast to ensure the skin doesn’t burn and that your less scrupulous family members have not tried to nab a little burnt piece while your back is turned. I usually loosely cover the roast with a tent foil once the skin is crispy to avoid overcooking it. 

Cuban Roast Pork

What To Eat With Lechon Asado

The traditional Cuban side dish to eat with lechon asado is congri rice made with black beans, although some folks prefer Cuban black beans with white rice. 

Another must-have side dish for this meal is boiled yuca smothered in onions and mojo sauce. Yuca is a dense and starchy root vegetable also known as cassava. It’s served with lots and lots of onions drenched in mojo sauce. 

Of course, you finish this epic meal with the traditional caramel flan. It’s the most popular Cuban dessert, and it’s always served with lechon asado. 

pan con lechon

What To Do With The Leftover Pork

The best part of this meal is the leftovers! In fact, you always want to make sure to have leftovers to make pan con lechon with yuca fries. The leftover pork bits are pan-fried with a little mojo, topped with sauteed onions, and served on Cuban bread. And the leftover yuca is cut into thin planks and fried. The result is crunchier, heartier “fries.”

I think I actually like the leftovers even more… except that there’s never any leftover crackling ?

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lechon asado

Cuban Roast Pork Is The Go-To Cuban Feast

  • Author: Sandi Abbott
  • Prep Time: 30 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 30 minutes
  • Yield: 15 1x
  • Category: Dinner
  • Method: Roasting
  • Cuisine: Cuban
Print Recipe

Description

Traditional Cuban roast pork is marinated overnight or even longer and then cooked until it falls off the bone and the skin is super crispy.

Ingredients

Scale

Bone-in Pork Shoulder, 10 pounds

4 ounces sour orange juice (see note)

3 tablespoons crushed garlic

1 1/2 tablespoons salt

1 tablespoon black pepper

1 teaspoon ground cumin

1 teaspoon ground oregano

Instructions

Prep

Juice the sour oranges and mix the garlic, spices and salt and pepper. 

Open slits throughout the pork roast and insert the marinade into the roast using a turkey baster affiliate link. Concentrate the slits on the bottom side of the roast that doesn’t have skin, so you don’t mess up the skin too much. 

Place the pork skinless side down in a pan, cover with foil and place the refrigerator for 8-10 hours or overnight.

Bake

Heat the oven to 325 degrees and roast the pork, skin side up in the oven for 4 1/2 to 5 hours. Test for doneness with a meat thermometer, it should register 140 degrees at the thickest part. 

You may need to cover the skin with a tent foil, if the skin starts to burn. 

Equipment

Notes

Sour oranges are available in Latin markets, but if you can’t find you can substitute half lime juice and half orange.  You probably need 3-5 oranges. 

The suggested yield is a guesstimate. Honestly, I’ve never fed 15, but I always have leftovers for the next day, unless we pig out ?

Nutrition

  • Serving Size: 15

Keywords: Lechon asado, Cuban roast pork, Roast pork sandwich, Pan con lechon, Lechon, Roast pork marinade, Roast pork with crackling, Leftover pork roast recipes, How to cook a roast pork

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chicken croquettes

Chicken Croquettes Are A Super Popular Cuban Appetizer

2 Comments / APPETIZERS, CUBAN / , ,

Chicken croquettes are the bomb! (Or, as my kids would say… FIRE!) If I could only eat one Cuban appetizer for the rest of my life, I think I would have to go with chicken croquettes! Crunchy on the outside with a creamy chicken filling made with bechamel sauce, these hearty little darlings travel well, can be eaten for breakfast, lunch, afternoon snack, or by the tray full at parties. Cubans wouldn’t know how to throw a party without these! 

chicken croquettes

Croquettes are an all-star Cuban appetizer. You’ll find them at every Cuban birthday party, baby shower, happy hour, or holiday gathering. And they come in so many flavors, including chicken, ham, fish, meat, or cheese. Today, we’re going to zero in on chicken croquettes because I had leftover chicken, and this chicken croquette recipe is the best way to use up the chicken. That’s the other thing about croquettes. They are a great way to use leftovers!

chicken croquettes

What Are Chicken Croquettes

Croquettes are made with minced, seasoned meat that’s incorporated into a bechamel sauce and then breaded and fried to make delectable tapas food. They are great by themselves, with saltine crackers or in a sandwich with lettuce and tomato. 

Known as croquetas in Spanish, these tasty appetizers are originally from French but became a tapas favorite in Spain. From there, they made their way to Cuba and the rest of the Latin American and Caribbean region. Chicken and Ham croquettes are very popular for parties because just about everyone likes these flavors. But you can find them in all kinds of flavors at Cuban bakeries and restaurants, including codfish and chorizo flavors. Or a combination of flavors like ham and Manchego cheese. 

chicken croquettes recipe

How to Make Croquetas de Pollo

The key component to making croquettes is the bechamel sauce. Once you’ve got that down, the rest is relatively easy. You need just a few basic ingredients:

  • Finely chopped or minced chicken
  • Finely diced onion
  • Butter
  • Crushed garlic
  • Flour
  • Milk
  • Nutmeg
  • Salt and pepper
  • Cooking wine
  • Parsley (optional)
  • Breadcrumbs and eggs for the coating
  • Frying Oil 

I usually make these croquettes with leftover rotisserie chicken, but you can use any chicken leftovers. If you don’t have leftovers, you can poach two chicken breasts until cooked through and let cool. If you’re using the leftover rotisserie, save the drippings to add the sauce, they are great for seasoning your chicken croquettes. Pulse the chicken meat in a food processor until finely minced, then set aside.

Heat the butter in the skillet and cook the onion and garlic until softened but not browned. Blend the milk, flour, nutmeg, salt, and pepper and add to the skillet. Cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path. Add the chicken, pan juices, and cooking wine and mix to combine. My mom likes to use Move the mix to a bowl and bring it to room temperature and then refrigerate overnight. You must give the mixture a chance to rest and chill. If the mix is not thoroughly chilled, the croquettes will burst open when you fry them. That’s no bueno.

The next step is the coating. Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process. 

chicken croquettes

Once they are all coated, you can store the chicken croquettes until you’re ready to eat them, or you can fry them right away. I like to chill them for about an hour before I drop them in the frying oil. This way, there’s less of a chance of them bursting as you cook them. The bursting happens because the interior of the chicken croquette is already cooked. As the outside gets heated and cooked, the internal temperature rises. If it’s not cold enough, the inside can overheat and burst. Fry them in hot oil until they are golden on each side.

Croquettes are best when you eat them while they are still hot because the outside coating is crunchy. But they keep very well and can be eaten at room temperature or even heated up later. That’s what makes these tasty little Cuban appetizers such a crowd pleaser!

chicken croquettes

Want more Cuban appetizer recipes? Check out my Cuban Tapas Party recipes!

The Versailles Restaurant Cookbook

Looking for a Good Cuban Cookbook?

I love the The Versailles Restaurant Cookbook affiliate link! The recipes are very authentic and traditional, similar to what I grew up eating. They have several croquette recipes including ham and codfish croquettes, plus other popular Cuban recipes.

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chicken croquettes recipe

Chicken Croquettes Are A Super Popular Cuban Appetizer

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 15–18 1x
  • Category: appetizer
  • Method: frying
  • Cuisine: cuban
Print Recipe

Description

Chicken croquettes are crunchy on the outside with a creamy chicken filling made with bechamel sauce. They make a great snack or appetizer.

Ingredients

Scale

2 Cups Finely chopped or minced cooked rotisserie chicken (reserve pan drippings)

1/4 cup finely diced yellow onion

2 tablespoons butter

1 teaspoon crushed garlic

3/4 cup flour

1 cup milk

Dash nutmeg

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon cooking wine

1 tablespoon fresh minced parsley (optional)

Coating
2 eggs

2 cups cracker meal

2 cups vegetable oil

Instructions

Prep

Finely chop the onion and crush the garlic. Mince the parsley, if you’re using.

Pulse the chicken.

Blend the milk, flour and spices in the blender. 

Cook

Heat the butter in the skillet over medium heat and cook the onion and garlic until softened but not browned.

Add the milk mixture and cook until the sauce thickens. You should be able to run a spoon across the bottom of the pan and leave a path.

Add the chicken, pan juices, and cooking wine and mix to combine. Taste and adjust seasons as desired. I sometimes add a little salt or pepper, depending on the seasoning used in the rotisserie chicken.

Chill

Move the mix to a bowl and bring it to room temperature and then refrigerate overnight. 

Coat

Beat two eggs in a bowl and add 2 cups of cracker meal to another bowl. Take about 2 tablespoons of the chicken croquette mix and shape into a ball, then slightly flatten into an oval. Do this with all the mixture. Once you have the croquettes shaped, dip them in the egg and then the breadcrumbs and repeat the process. Chill the croquettes for an hour before frying. 

Fry

Heat the oil over medium heat and test with a bread crumb before dropping in the croquettes. Make sure to fully coat the croquettes with the oil and fry until golden on each side. Gently turn them to keep them from bursting. Fry them in small batches so you don’t crowd them. It takes about 6 minutes too fry each batch. Drain on paper towels to cool a bit and then devour!

Notes

You must give the mixture a chance to rest and chill. If the mix is not thoroughly chilled, the croquettes will burst open when you fry them. 

You can also freeze at this point. They freeze well and can be kept in a ziplock bag or container for up to 6 months. You can fry them frozen, too. 

Nutrition

  • Serving Size: 2 croquettes

Keywords: Chicken Croquettes, Chicken Croquettes Recipe, How to Make Chicken Croquettes, Cuban Appetizers, Cuban Appetizers, What are chicken Croquettes, croquettes, croquetas, croquetas de pollo

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double crust chicken pot pie

Double Crust Chicken Pot Pie Cuban Style Is The Best

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This double crust chicken pot pie is like no other you’ve tasted! Instead of a cream-based filling, it has a tomato base with raisins and olives. This is a Cuban version of chicken pot pie called pastelón de pollo. You can usually find pastelón de pollo at Cuban bakeries and some Cuban restaurants. In fact, this Cuban recipe is from the famous Versailles Restaurant on Calle Ocho in Little Havana. 

Why is the Versailles Restaurant so famous? Because it’s where every politician courting the Cuban vote goes to have their photo op! It’s also where Cubans gather whenever anything happens. Of course, it’s not the only place, but certainly one of the most popular restaurants for Cubans to hang out.

The restaurant is a Cuban landmark, established in 1971 in Little Havana and still thriving today. I love to go there whenever I’m in the neighborhood. The Cuban food is delicious and feels so much like home. ?

I recently gifted myself a copy of The Versailles Restaurant Cookbook, and this chicken pot pie is one of the Cuban recipes that really caught my eye. While I love pastelón de pollo, it’s not something I had ever made at home. So, of course, I had to give this recipe a try!

What Makes This Chicken Pot Pie So Good

This pie is packed with chicken, and it’s very savory! American-style chicken pot pie is like a chunky, creamy soup in a pastry. This double-crust chicken pot pie is not soupy at all. It’s more of a meat pie. It tastes a lot like chicken fricassee, which is a fantastic Cuban chicken stew. And just like the stew, it’s so delicious the second day!

Ingredients For This Double-Crust Chicken Pot Pie

The ingredients for this Cuban chicken pot pie are very simple. You need:

  • Chicken Breast
  • Onions, Peppers, Garlic
  • Tomato Sauce
  • Raisins and Olives
  • Cooking Wine 
  • Oregano, Bay Leaf, and Cumin
  • Refrigerated Pie Crust

Except for the pie crust, these are the usual ingredients you find in most Cuban dishes. While this double-crust chicken pot pie recipe calls for chicken breast, I would prefer it with a mix of chicken thighs and breasts. I find chicken breast to be a bit dry. But I have to say the final dish, made with the chicken breast, was very moist and flavorful. The reason for this is that you cook the chicken in the delicious sauce for forty-five minutes before you bake it in the oven. 

This chicken pot pie would be a good potluck dish to make for your next get together. It can served as an appetizer or a main dish. It’s good at room temperature too. I sometimes even eat it cold, but that’s just me. My kids think I’m weird that way.?

A Word About The Crust In this Chicken Pot Pie

My one beef about this recipe is that it calls for refrigerated pie crust. But traditional pastelón de pollo uses a different type of dough. Unfortunately, the Versailles Restaurant Cookbook did not provide their dough recipe. They explained that the process was too labor-intensive for a home kitchen. So, while it was good with the refrigerated crust, it would have been even better with the traditional crust. Perhaps The Versailles Restaurant didn’t want to part with their secret recipe? I’ll forgive them for that since the recipe they did provide was so tasty!

The Versailles Restaurant Cookbook

What are some other recipes to try from this cookbook?

I love the The Versailles Restaurant Cookbook! The recipes are very authentic and traditional, similar to what I grew up eating. Their ropa vieja, picadillo, and chicken fricassee were just like my mom used to make. 

The cookbook had a comprehensive mix of appetizers, soups, main dishes, and desserts and covers most Cuban menu items. If you’re looking for an all-around good Cuban cookbook, I highly recommend this one! Some popular Cuban recipes to try include croquettes, which come in ham, chicken, and codfish varieties. And you’ve got to try the desserts! They, of course, have all the traditional Cuban desserts like flan, arroz con leche and bread pudding. But another one that’s worth the effort is the tres leches. Yup, you can expect a few more Versailles recipes soon, including the tres leches!

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cuban chicken pot pie

Double Crust Chicken Pot Pie Cuban Style Is The Best

  • Author: Sandi Abbott
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x
  • Category: dinner
  • Method: baking
  • Cuisine: Cuban
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Description

This double crust chicken pot pie is like no other you’ve tasted! Instead of a cream-based filling, it has a tomato base with raisins and olives. This is a Cuban version of chicken pot pie called pastelón de pollo.

Ingredients

Scale

¼ cup olive oil

½ cup chopped yellow onion

4 garlic cloves finely minced

½ cup chopped red bell pepper

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon dried oregano

½ teaspoon ground cumin

1 ½ teaspoons salt, or to taste

1 whole skinless, boneless chicken breast (about 1 ½ – 2 pounds), coarsely chopped

¾ cups tomato puree

¼ cup cooking wine

¼ cup golden raisins

¼ cup chopped green olives

2 refrigerated pie crust

1 beaten egg with 2 teaspoons sugar (sugar is optional, but it adds a bit of sweetness to the crust)

Instructions

Prep

Chop the chicken breast and set aside.

Chop the onion and pepper and mince or crush the garlic cloves. 

Cook:

Heat ¼ cup of olive oil in a pan and sauté the onion, garlic and pepper until softened, about 5 minutes. Add the spices and half the salt and cook for 30 seconds. Add the chicken and cook about 8 minutes, stirring occasionally. 

Add the wine, tomato puree, raisins, and olives. Add the remaining salt, if needed. Reduce heat, cover and cook for about 1 ½ hours.

While the chicken is cooking, preheat the oven to 400 degrees. Lightly grease a pie pan and place one of the pie dough discs in the pan and gently mold. The recipe calls for trimming the pie crust to fit the pie pan, but I found that some of the dough shrinks a bit, so I did not trim. With the tines of a fork, poke a few holes on the bottom and sides of the pie dough. Bake in the oven for 5 minutes. Remove from the oven and let it cool.

Once the chicken mixture is done, let it come to room temperature. Mash any large bits of chicken with the back of a spoon to make sure all the pieces are very small. 

You can also make the chicken mix the day before. If you decide to make the chicken the day before, don’t precook the bottom dough until you’re ready to bake the chicken pot pie. 

Bake:

Preheat the oven to 350. Place the cooled chicken mixture in the pie plate and cover with the second pie dough. The recipe calls for folding the edges down and over the bottom dough, but you can crimp the edges the way you would a regular pie, if that’s easier. 

The recipe calls for baking for about 20 – 25 minutes, but I ended needing to cook the dough for about Bake in the oven for about 35 minutes to get the crust golden. And I use a gas oven.

Once you take it out of the oven, let it rest for 10 minutes before serving. May be served hot or at room temperature. 

 

 

 

Equipment

Notes

This recipe makes 6-8 lunch or dinner portions or 16 appetizer portions. 

Nutrition

  • Serving Size: 1 slice

Keywords: chicken pot pie, double-crust chicken pot pie, chicken pot pie with pie crust, chicken pot pie recipe, chicken pie, dairy free chicken pot pie, best chicken pot pie, pastelon de pollo

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Malanga Fritters

Malanga Fritters (Frituras de Malanga) Have Such A Great CRUNCH!

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What I love the most about malanga fritters is the CRUNCH! Frituras de malanga, as they are called in Spanish, are a super crunchy Cuban appetizer that’s quick and easy to make. My daughter and I love them, especially with a drizzle of Sriracha mayo or lime cilantro sauce. It’s a super Cuban recipe but not as popular as maduros or plantain chips. Well, I’m glad I can give these malanga fritters a little hype today, because they do deserve it!

Malanga

What Is Malanga?

Here I am waxing poetic about malanga fritters, and you’re probably wondering what the heck is a malanga?! Malanga is a root vegetable that’s very common in Latin America and the Caribbean. It’s creamier than a potato and more nutrient-dense. And the skin is hairy… I know, that sounds weird! It’s also skinnier than a potato.

Malanga is a great source of fiber and very easy on the stomach. In fact, when Cubans have any stomach issues, the home remedy is a nice bowl of mashed malanga (puree de malanga). Read this article to learn more about the health benefits of malanga. 

Malanga is also used in soups instead of potatoes. We make a delicious cream of malanga soup that’s actually very popular and featured on most Cuban restaurant menus. 

If you can’t find malanga for this recipe, you can try using taro. While not the same, the two are pretty similar and sometimes sold interchangeably.

Frituras de Malanga

Ingredients for Malanga Fritters

The ingredients list is super short and simple for this one:

  • Malanga
  • Minced Onions
  • Minced Parsley
  • Garlic Powder
  • Salt
  • White Pepper
  • Vinegar

The onions and the parsley should be finely minced. You’ll notice in my recipe photos there are some bigger pieces of parsley… that’s just mami (aka Bean Train) doing her own thing while my back was turned ? I think it’s better when everything is finely minced, but mami likes chunky stuff. You decide which version you like best (but try mine first!)

Malanga Fritters

How to Make Frituras de Malanga

These fritters have very few ingredients, so it’s an easy Cuban recipe to make. The most difficult thing is grating the malanga because it can get a bit slippery. Not slimy, just slippery so it makes grating a bit of a challenge. Weird, right? I use a paper towel to hold the malanga in place as I’m grating it. You can process it in the food processor, but the texture is better if you grate it. 

Once you’ve heated the oil in a frying pan, drop the malanga mix by tablespoons into the hot oil. What type of spoon you use to drop the dough into the batter will determine the shape. My mom always used a heaping spoonful and they come out an irregular oval, like you see in some of the photos. I like to use a mini ice cream scooper to give them a more rounded look. Also, you can make the malanga fritters a bit bigger, but I like how crunchy they are when they’re small. I serve them with a lime-cilantro sauce or Sriracha mayo. It just kicks it up a notch?

As with most fritters, frituras de malanga are best eaten hot. They tend to get soggy if you let them sit too long. So, I suggest you make as many fritters are you think your crew will eat and save the remaining dough in the fridge to make another day. The dough keeps in the refrigerator for a few days. This recipe should make about 24 fritters.

If you can find malanga, I hope you give these a try. This is a delicious Cuban appetizer to serve at your next tapas party… with a glass of sangria, of course. ¡Buen provecho!

Frituras de Malanga

Want more recipes for Cuban appetizers? Check out my Cuban Tapas Party recipes!

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Frituras de Malanga

Malanga Fritters (Frituras de Malanga) Have Such A Great CRUNCH!

  • Author: Sandi Abbott
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 24 1x
  • Category: fritters
  • Method: frying
  • Cuisine: Cuban
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Description

These malanga fritters (aka frituras de malanga) are a super crunchy cuban appetizer perfect for tapas. If you’re not familiar with malanga, it’s a root vegetable that’s creamier and more nutrient-dense than potatoes. 

Ingredients

Scale

2 cups grated malanga (about 3 malangas)

½ cup finely diced onion

1 teaspoon grated garlic

2 tablespoons finely chopped parsley

2 teaspoons salt

½ teaspoon white pepper

1 tablespoon white vinegar

1 beaten egg

2 cups vegetable oil (for frying)

Instructions

Peel and grate the malanga using a box grater affiliate link (or use a food processor). While you can use a food processor, the texture is much better if you grate it. The last little bits are hard to grate, so you may want to use the food processor for those bits or discard them. 

Finely dice the onions and the parsley. (My mom tends to leave the parsley a bit bigger, but I prefer it finely diced!)

Malanga Fritter Dough

Add the rest of the ingredients to the grated malanga. Taste and adjust the salt and pepper.

Malanga Fritters

Heat the vegetable oil in a medium frying pan on medium-high heat for about 5 minutes, then drop the malanga mixture by tablespoonfuls into the hot oil. Fry for about 7-8 minutes or until golden brown. Drain on paper towels. Add a little salt and serve. 

Makes 24 fritters. 

Equipment

Notes

Grating the malanga is a bit of challenge because malanga is slippery. I use a paper towel to get a firmer grip on the malanga. You need to use the side of the grater with the smallest holes. 

Fry only the ones you intend to eat right away, as fritters get soggy if you let them sit too long. Then, you can refrigerate the uncooked dough for another day. The dough keeps for a few days in the fridge. 

Serve with sriracha mayo or lime cilantro sauce. 

Nutrition

  • Serving Size: 2 fritters

Keywords: malanga, malanga fritters, frituras de malanga, cuban appetizers

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Cuban Meatloaf

Pulpeta (aka Cuban Meatloaf) Is The Best Comfort Food!

Leave a Comment / CUBAN, DINNER / ,

My brother loves Mami’s Pulpeta and asked me to post the recipe ASAP so he can make it. So even though it’s the middle of summer right now, I’m posting this ultimate comfort food recipe. Pulpeta is the Cuban version of meatloaf made with lots of love and Cuban sazón.

I love both the American-style meatloaf and pulpeta because this dish is comfort food in any language! Even as I’m writing this, I want to head to the fridge and heat up a slice (or eat it cold). I’d share it with you, little brother, but I just can’t FedEx it to ya!😉

cuban meatloaf

What Makes Pulpeta Different From Meatloaf

While both pulpeta and meatloaf are made with ground beef shaped into a loaf, there are a few differences that make this my favorite version. So let’s break them down.

The Meatloaf Base

Pulpeta is made with a mixture of ground beef, pork, and ham. You can mix with equal parts of each or add a little more beef than ham and pork. Either way, it will be tasty. The meat is seasoned with onions, peppers, garlic, Cuban spices, and little cooking wine. 

Then you add about a half cup of cracker meal and an egg to bind. Shape into a loaf and let it rest in the fridge for a few hours. 

Also, most Cuban recipes include boiled eggs in the middle. My mom usually skips the eggs, so my version is not super traditional. But that’s OK. I’m not usually super traditional, either.

pulpeta

The Pulpeta Sauce

Pulpeta is saucy, just like most Cubans! This Cuban Meatloaf cooks in a tomato-based sauce with Spanish olives, capers, Cuban spices (oregano, paprika, cumin, bay leaves), cooking wine, and aromatics (onions, garlic, and peppers). You slow cook the meat in the sauce for about 45 minutes, so every bite is bathed in this savory sauce. So, so good! (I know you’re drooling, Henry.)

The Cooking Method

Pulpeta is dusted with a bit of cracker meal and then browned in the pot, so the outside gets a slightly crunchy coat that seals in the juices. I’ll admit that the American-style version is a little easier because you just press the ground meat mixture into a loaf pan and bake in the oven. But browning the meatloaf and cooking it on the stovetop makes the meatloaf super tasty and saucy.

What Do You Serve With Pulpeta

Usually, Cuban meatloaf is served with rice and fried plantains. But you can also eat it with mashed potatoes. The savory sauce is the gravy for the mashed potatoes. That’s how I like mine… with saucy mashed potatoes and green beans or carrots, instead of maduros. So, there you go, little brother, now you can make Cuban meatloaf all the way in North Carolina. Say hi to the wife and kids for me❤️

I take Cuban recipe requests… have a Cuban recipe you’d like me to add to the blog? Let me know!

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Cuban meatloaf

Pulpeta (aka Cuban Meatloaf) Is The Best Comfort Food!

  • Author: Sandi Abbott
  • Prep Time: 45
  • Cook Time: 45
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: dinner
  • Method: stovetop
  • Cuisine: cuban
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Description

Pulpeta is the ultimate comfort food! This delicious Cuban meatloaf is made with three kinds of ground meat and a savory tomato sauce. Yummy!

Ingredients

Scale

For the meatloaf

10 ounces ground beef

10 ounces ground pork

5 ounces ground ham

½ medium onion

¼ green pepper (I prefer red pepper, but Mami uses a green pepper)

3 crushed garlic cloves

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon oregano

¼ teaspoon cumin

1 ½ tablespoon cooking wine

½ cup plus 2 tablespoons cracker meal

1 beaten egg

¼ cup olive oil

For the sauce

½ medium onion

¼ green pepper (I prefer red pepper, but Mami uses a green pepper)

3 crushed garlic cloves

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon oregano

½ teaspoon cumin

½ cup cooking wine

8 ounces tomato sauce (one can)

1 bay leaf

2 tablespoons olives

1 teaspoon capers

Instructions

For the meatloaf

Mix the ground beef, pork, and ham together. You can grind a six-ounce portion of ham steak in the food processor to make the ground ham. Add the spices, onions, peppers, and garlic and mix well. Next, add the beaten egg and bind together. Finally, add a ½ cup of cracker meal and mix well to bind. If the meat is not binding enough, add 2 more tablespoons and mix well. Shape into a log and let it rest in the fridge for two to four hours. 

After two to four hours, coat the meatloaf in cracker meal. Heat ¼ cup of olive oil in a large saucepan over medium heat and brown the meatloaf on all sides for about eight minutes. Turn the meatloaf very gently using two spatulas, so the meatloaf does not break apart. I like using a fish spatula or a wide spatula for this. 

Once the meat is browned on all sides, remove it from the pan and set it aside. 

For the sauce

While the meat is resting, chop the onions and peppers and crush the garlic. 

In the same heated saucepan where you just browned the meat, add the onions, peppers, garlic, and brown for 3-5 minutes. Add the spices and cook for 30 seconds. Next, add the tomato sauce, cooking wine, bay leaf, olives, and capers. Add half a cup of water and bring to simmer. Add the meatloaf and lower the heat to low, and cook for 45 minutes. Gingerly turn the meatloaf in the sauce a few times.Once the sauce has thickened, and the meatloaf is cooked through, turn of the heat. Transfer the meat to plate, let it rest 5-10 minutes, slice the meat, add the sauce, and serve. 

Notes

Serve with white rice and maduros, or mashed potatoes and veggies.

The meat mixture doesn’t have to be precise, you can adjust the ratios to suit your taste buds or what you have on hand. 

This recipe makes 4-6 servings, depending on your portion sizes. 

Nutrition

  • Serving Size: 1-2 slices

Keywords: pulpeta, cuban pulpeta, cuban meatloaf, meatloaf, comfort food

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Pan Con Tomate

Pan Con Tomate Is An Easy Spanish Tapas

Leave a Comment / APPETIZERS, BREAKFAST & BRUNCH, CUBAN, VEGETARIAN / ,

Pan Con Tomate is a very traditional Spanish tapas that is deceptively simple and so, so amazing! I must confess that I just recently tried this, although it’s something my mom loves and has told me about literally for decades. It just seemed too simple to be a “thing.” But I stand so, so corrected!

Pan Con Tomate is basically bread with tomato… see what I mean? It sounds so basic, so meh. But don’t dismiss it until you’ve tried it!! It’s similar in taste to Italian bruschetta but simpler, more subtle, and a great complement to a Tabla Mixta (cheese and charcuterie board). You can eat it on its own or pile on some cheese and Spanish ham. 

I tried Pan Con Tomate for the first time at Bulla Gastrobar, one of my favorite tapas bars in Miami. We ordered a Tabla Mixta and an order of Pan Con Tomate to go with it.  And sangria, of course! I devoured it. I just couldn’t wait to make it at home and show it to you!!

Pan Con Tomate

Super Easy Recipe

This requires no cooking and can really be done with just four basic ingredients in ten minutes tops. The tomato topping is literally grated tomato with a bit of salt and pepper. That’s it! Here are the steps:

  • Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices, similar to crostini.
  • Brush a little olive oil on the bread and toast it.
  • Cut a tomato in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater. Add a little salt and pepper.
  • Cut a garlic clove in half and rub it on the toasted bread.
  • Spread a layer of the grated tomato on top of the garlic-rubbed toast. 
  • Drizzle with a bit of olive oil.
  • Pile on extra toppings if you’re so inclined.
  • Daintily devour it with wine or sangria. 

Easy to make and easy to make it disappear!

Pan Con Tomate

Quality Ingredients Go Into This Pan Con Tomate Recipe

The beauty of this Spanish tapas dish is that it’s so very simple to make. But for this Pan Con Tomate tapas to shine and be all it’s meant to be, you need quality ingredients to build it. Here’s what you need:

Loaf of Bread – You need a good quality loaf of French bread or Ciabatta for this Pan Con Tomate recipe. I used a baguette loaf from a great local baker – shout out to Zak the Baker bread, available at my local Whole Foods.

Tomato – You want a nice, firm, vine-ripened tomato for this. I tried an heirloom tomato, thinking that would be best, but I found it not as good as the vine-ripened tomatoes. 

Garlic – make sure to use fresh, fresh garlic! I tried this recipe with some poor little leftover garlic cloves the first time I made the Pan Con Tomate, and the garlic flavor was not strong enough.

Olive Oil – You need a drizzle of good quality olive oil. It brightens things up and adds just the right notes. Has to be olive oil.

Prosciutto – This is optional, but I highly recommend it! The traditional ham to use for this is Spanish Iberico Ham or Serrano Ham. But me and my peeps really love prosciutto, so I used that instead.  

Manchego Cheese – Again, totally optional, but a great addition. 

spanish tapas

This is the perfect, easy start to a lovely meal or tapas party. Or a great way to get date night off to the right track ?

Try it with a pitcher of red wine sangria… now you’re talkin’!

bean train food for thought

I must admit I can be such a brat! For years my mom would gush about how good Pan Con Tomate (bread with tomato) was. And how she grew up eating Pan Con Aguacate (bread with avocado – aka avocado toast), and I would roll my eyes and refuse to try them. 

When I was growing up and hearing about these dishes, it sounded so ethnic. It was stuff old Cubans ate, but not for young Americans. I just wanted to be American and eat hamburgers and apple pie. I suppose every immigrant child goes through a phase like this as they try to assimilate and fit in with other kids. 

Now the joke’s on me, because everybody loves avo toast and my trendy tapas bar serves Pan Con Tomate. I really should have listened to my mother. ?

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Pan Con Tomate Recipe

Pan Con Tomate Is An Easy Spanish Tapas

  • Author: Sandi Abbott
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 8 1x
  • Category: appetizers
  • Method: toast
  • Cuisine: spanish
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Description

This simple and delicious Pan Con Tomate is a traditional tapas recipe that’s super quick and easy to make. It requires no cooking and can be done with just four basic ingredients in ten minutes tops. Try it with a little prosciutto, wine and cheese. You’ll love, love it!

 

Ingredients

Scale

Loaf of French baguette bread

1 garlic clove

¼ cup olive oil, more or less (I usually don’t measure this, just drizzle as I see fit 😉

3 vine-ripened tomatoes

Salt and pepper

Instructions

  • Cut the baguette loaf into 3-4 pieces crosswise and then split each piece in half, like you would for a sandwich. Or you can cut it into thin diagonal slices similar to crostini.
  • Brush a little olive oil on the cut sides of the bread and toast it.
  • Cut the tomatoes in half and gently squeeze to remove most of the seeds. Then grate each half into a bowl using a box grater affiliate link. Add a little salt and pepper to taste.
  • Cut the garlic clove in half and rub it on the cut sides of the toasted bread
  • Spread a layer of the grated tomato on top of the garlic-rubbed toast
  • Drizzle with a bit of olive oil
  • Cut into smaller pieces if desired
  • Optional: top with Iberico ham or prosciutto

Notes

Serve with cheese and charcuterie board. 

Calorie count does not include ham. 

Nutrition

  • Serving Size: slice

Keywords: Pan Con Tomate, Pan con tomate recipe, spanish tapas, traditional spanish tapas

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sweet sangria

Fruity Sangria Recipe That’s So Easy and Delicious

Leave a Comment / APPETIZERS, DRINKS, ENTERTAINING / ,

I just love this fruity sangria recipe! My hubby said it was the best sangria he’s had, and we have had our fair share of sangria ???

Sangria is just such a party drink! You can dress it up with whatever fruit you fancy and make it more or less strong, just right for your crowd. Can you just picture yourself with a pitcher of sangria (to share, of course), a nice cheese board or some BBQ tapas on a lazy Saturday afternoon? I know I can!

What is Sangria?

Some of you may be wondering what I’m going on about. Is sangria a cocktail? Is it a wine? 

Sangria is a Spanish wine punch made with red wine, liquor, fresh fruit, a little mixer, and a dash of sweetness. It’s usually served with Spanish tapas, cheese boards or appetizers. Sangria is served cold, with ice cubes. It’s like a wine cooler but sooo much better!

Sangria is definitely on the sweet side so you can easily drink more than you realize. It tastes so good and refreshing that I can overindulge (I’m a lightweight and feel tipsy after two glasses of wine). That’s why I usually water down my glass with a little extra ice. 

red wine sangria

What’s The Best Wine For Sweet Sangria?

You can use any sweet red wine, but it doesn’t have to be a specific one. I used Merlot for this fruity sangria recipe, but you can use pinot noir, zinfandel, or a red blend. Depending on the wine you use, you may want to adjust the amount of sweetness you add.

The other beauty about sangria is that you can use a cheap red wine, so it’s perfect for a crowd. You can also adjust the potency by adding more or less of the mixers  and ice cubes. 

fruity sangria recipe

What Fruit Goes In Sangria? 

Oranges and limes are the most common fruit for sangria. My fruity sangria recipe has oranges, limes, and apples, but you can add other fruits if you like. For example, you can try it with blueberries, grapes, or strawberries. However, it shouldn’t be something that can get too mushy, so I would avoid bananas.

How To Make Sweet Sangria At Home

You can buy sangria ready-made at the store and just add fruit. But what’s the fun in that? Sweet sangria is easy to make and only takes ten minutes. Here are the ingredients you need for this fantastic wine punch. You can start out with my fruity sangria recipe and then adjust the amounts of each ingredient to suit your tastes. I tend to like my sangria on the sweet side and not so boozy, but you can add more or less of brandy, less mixer or simple syrup to suit your palate.

Red Wine – you can use merlot, pinot noir, zinfandel, red blends. Cheap wine is fine!

Mixer – you can use lemon-lime soda. I used Sprite. 

Brandy – if you don’t normally have brandy at home, buy a small bottle just for sangria. Cheap brandy is fine for this, too.

Triple Sec – this is an orange liquor. You can buy an inexpensive non-alcoholic version at the grocery store. Or you can use Cointreau or Grand Marnier if you have them on hand. 

Simple Syrup – you can buy this where you find the cocktail mixers at your local grocery store. Or you can make it yourself. It’s just equal parts water and sugar heated together to give the sugar a chance to dissolve. 

Orange Juice – I really prefer fresh squeezed for this. You don’t need a lot, about two oranges will do. Or use the orange juice you have on hand. 

Fresh Fruit – definitely use oranges and limes and then add other fruits you like. I like to keep it simple so I go with oranges, limes and apples. Just don’t use Granny Smith, it’s not sweet enough.

Ice Cubes – Sangria is served cold, over ice. You can add more or less ice depending on the potency you want. 

Tapas – you need this too! You can’t drink sangria without a little noshy food, it’s criminal! 

OK, noshy is a made-up word that I love to use. So a definition is in order. Noshy means foods with the potential to be nosh.

Nosh Definition: (Origin: Yiddish) a snack or light meal

sangria y tapas

Sangria Y Tapas Are A Power Couple!

Sangria y tapas go together like white on rice. You can make a simple cheese board with one or two cheeses, some crostini and a little salami or prosciutto. Add a few olives and nuts in for good measure. Or you can try some of my tapas recipes.  

Here’s a very simple cheeseboard you can make:

  • Manchego Cheese
  • Tetilla Cheese (if you can’t find this cheese, substitute a mild cheese like mozzarella)
  • Serrano Ham or Prosciutto
  • Spanish Chorizo
  • Spanish Olives
  • Candied Walnuts
  • Guava Marmalade

This fruity sangria recipe and the cheese board are quick and easy to put together and make for a lovely little party starter or date night. Cheers to you and yours!

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fruity sangria recipe

Fruity Sangria Recipe That’s So Easy and Delicious

  • Author: Sandi Abbott
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: cocktail
  • Method: mix
  • Cuisine: Spanish
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Description

This fruity sangria recipe is quick and easy to make and so delicious! It’s a great way to get the party started!

Ingredients

Scale

1 bottle Merlot (750 ml)

½ cup Sprite

3 ounces Triple Sec

2 ounces freshly squeezed orange juice (about 2 oranges)

1 ounce Simple Syrup

1 ounce Brandy

1 Orange

1 Lime

1 Apple (I used gala, but any sweet variety is fine – just not Granny Smith)

Ice Cubes

Instructions

Slice the orange and then cut in half. Slice the lime and dice the apple. Set aside.

Pour the wine into a pitcher. In a cocktail shaker add the Sprite, Triple Sec, Orange Juice, Simple Syrup and Brandy. Fill with ice cubes and shake. Strain the contents of the cocktail shaker into the pitcher with the wine. Add the fruit and the ice cubes and serve with tapas!

Notes

If you don’t have a cocktail shaker, you can just mix in a bowl or a separate pitcher. By mixing with the ice cubes, the ingredients get cold and you won’t have to use as much ice, if you want the sangria to be a bit stronger.  

Nutrition

  • Serving Size: 6

Keywords: Fruity Sangria Recipe, Summer Sangria, red wine sangria, red wine sangria recipe, sweet sangria, sangria y tapas, how to make sangria, merlot sangria, wine punch

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Easy shortcake recipe

Super Easy Shortcake Recipe With Strawberry, Guava and Maria Crackers

Leave a Comment / BREAKFAST & BRUNCH, CUBAN, DESSERTS /

This easy shortcake recipe is my favorite! If you love strawberry shortcake, but don’t always want to make the shortbread part, this recipe was made for you. I used Maria Crackers that soften overnight, just like in an icebox cake. And the flavors! This shortcake recipe combines strawberries and guava, two flavors that work so well with whipped cream. It’s also very pretty and can be dressed up in so many ways! 

Strawberry Shortcake Icebox Cake

I almost called this recipe an icebox cake, because that’s pretty much what makes this Maria Crackers and whipped cream dessert work. But my main motivation was to make an easy shortcake recipe. So, I used the idea of an icebox cake and adapted it to make mini shortcakes topped with strawberries and guava marmalade. They look so pretty and remind me of a naked cake with the layers exposed. 

Easy shortcake recipe

Maria Cracker Layers

I grew up eating these sweet Maria Crackers that are a lot like a graham cracker, just thinner and little more delicate looking, which works for this recipe. Just like in an icebox cake made with chocolate wafers, the cookie softens when it’s layered with the whipped cream and becomes a thin cake. 

The flavor of the Maria Crackers is subtle and complements the guava and strawberries. In fact, Maria Crackers with cream cheese and guava is a popular Cuban snack. That’s why the flavors work so well in this recipe. I just swapped the cream cheese for whipped cream and added strawberries. 

I don’t know if you’ve noticed, but I’ve been on a Maria Crackers desserts binge. This is my third Maria Cracker recipe this week! You’ve got to check out the Dulce de Leche S’mores and Homemade Ice Cream Sandwiches. 

You should be able to find Maria Crackers where other crackers are sold in your local grocery store. If not, you can buy them online (affiliate link).

Guava Marmalade Enhances The Strawberries In this Cake

Strawberry shortcake is really good on its own. Whipped cream, cake and strawberries is such a classic! But the guava marmalade kicks it up a notch, as they say. Guava intensifies the strawberry flavors and adds a little sweetness. I don’t add too much sugar to the whipped cream, so the cake is not overly sweet. 

Guava marmalade is sold in cans, and you should be able to find it with the canned fruits or the international section of your local grocery store. If you can’t find it, you may be able to buy it online. You can also make it by melting guava paste with a splash of water. If you want to see how to do this, check out my Guava Bars Masa Real recipe. 

Easy shortcake recipe

Your Basic Strawberry Shortcake

I like to keep the base of the shortcake simple. Just Maria Crackers and whipped cream. It looks very pretty this way and that gives you the option to dress it with different fruits. Of course, strawberries are perfect on this cake. But you can also try it with mixed berries, mango, pineapple or nectarines. You can also use different compotes, like cherries.

There’s another reason why I like to keep the cake base simple. Because the cake has to sit overnight to give the Maria Crackers a chance to soften, you don’t want to add the fruits or the compotes too early. The fruit will lose its freshness and look a little wilted. So it’s best to let the cake soften before topping. 

Easy shortcake recipe

How To Keep The Layers Straight

The first time I made this dessert, I ended up with leaning shortcake towers. You need to gently press the layers together and make sure each layer is even so they will set in a straight little stack. Also, 3-4 layers is best to keep your stacks from leaning. This recipe yields either 5 shortcakes with 4 layers of whipped cream or 6 shortcakes with 3 layers of whipped cream.

My son taught me a simple technique for making these stacks with a cellophane cake collar. You cut the sleeves to fit the circumference of the Maria Cracker and tape the ends together. Then you layer the crackers and whipped cream in the collar and gently press down on each layer to make sure the whipped cream layer is level.

If you don’t have or want to buy cellophane cake sleeves, you can still accomplish a straight stack. You just need to gently press the stack and fill in the gaps by running your finger around the cracker and evening out the whipped cream. Make sure it’s level before you add the next layer. Also, end with a cracker layer… and don’t add whipped cream to the top layer. You’ll add the whipped cream and fruit at the end, so the top layer looks fresh and beautiful. 

Easy shortcake recipe

Three Strawberry Toppings

What I love about this easy shortcake recipe is that you can top the shortcake different ways. The main cake is just whipped cream and Maria Crackers. But you can dress up the strawberries in different ways, to suit your tastes. Here’s three ways to go with strawberries.

  • Fresh sliced strawberry on top of a whipped cream cloud with a drizzle of guava marmalade. This is simple to make and tastes so extra 😉
  • Add a sprinkle of sugar and a splash of Cointreau to sliced strawberries. Then, layer the berries on top of a little mound of whipped cream and drizzle the guava marmalade. I really like the flavor of the orange liqueur with the guava and strawberries!
  • Make a simple compote with strawberries, guava and Cointreau. I’m partial to the compote because the flavor burst is intense but remains balanced by the whipped cream. 

However you decide to top these cute little shortcakes, you’ll end up with a very elegant little shortcake that’s easy to make and super yummy! The perfect summer dessert for any occasion!

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Easy shortcake recipe

Super Easy Shortcake Recipe Made With Strawberry, Guava and Maria Crackers

  • Author: Sandi Abbott
  • Prep Time: 25
  • Total Time: 25 minutes
  • Yield: 5-6 1x
  • Category: desserts
  • Method: no bake
  • Cuisine: american
Print Recipe

Description

This easy shortcake recipe is made with Maria Crackers, guava marmalade, and strawberries. The little shortcakes are elegant,  unique and delicious!

Ingredients

Scale

Strawberry and Guava Compote

  • 1 cup sliced strawberries
  • 1 tablespoon granulated sugar
  • 2 tablespoons guava marmalade
  • 1 tablespoon Cointreau Liqueur
  • Pinch salt

Whipped Cream

  • 2 cups heavy whipping cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla (vanilla paste is preferred)
  • Pinch salt

20 Maria Crackers

Kitchen tool or glassware that’s narrower than the Maria Cracker that you can use to gently press down the Maria Cracker (I used a stemmed wineglass). This is only if you’re using the cellophane cake collar affiliate link.

Instructions

Strawberry and Guava Compote

  • Slice off the caps and thinly slice the strawberries lengthwise.
  • Heat up a stainless steel or cast iron skillet over medium high heat. Once heated, add the strawberries.
  • Add a pinch of salt and a tablespoon of sugar. Cook for about 2 minutes. The water released by the strawberries and the sugar will start to form a syrup.
  • Add the Cointreau and the guava marmalade. Cook until the syrup gets thick, another 2-3 minutes. Remove from heat and let it cool. If you want, you can place in the refrigerator to speed up the cooling. 

Whipped Cream

  • Place the bowl and the whip attachment in the freezer for a few minutes. This will make it easier to make the whipped cream.
  • Once it’s very cold, remove from the freezer and add the whipping cream. Start to beat on high and while it’s beating, add two tablespoons of granulated sugar and two teaspoons of vanilla paste. Beat until stiff peaks form, about 2 1/2 to 3 minutes. 
  • You need the whipping cream to be stiff to hold the layers in place. If the cream is too soft, the layers will slide and the shortcake stack will be slanted. 

Shortcake Stack:

  • Take the cellophane cake collar affiliate link and roll it into a tube to the same circumference as the Maria Cracker. Tape the ends to form a cylinder. 
  • Place a Maria Cracker on the bottom of the cylinder, add two tablespoons of whipped cream. Place another Maria Cracker on top and use the wineglass or other narrow tool to gently and evenly press down on the cracker until there’s no air between the cracker layers and the whipped cream is evenly distributed.
  • If you don’t have the cake collar, you can gently press the layers evenly and run your finger around the edge to redistribute the whipped cream evenly. Fill in any gaps with a little extra whipped cream. 
  • Repeat twice if you want 3 layers of whipped cream. End with a Maria Cracker as the top layer. You can also add a fourth layer of whipped cream. In that case, the yield will be five cakes, instead of six. 
  • If you’re using the sleeve, you’ll remove the sleeve by  gently pressing down on the cracker stack (to keep the layers together, pull the plastic cake liner sleeve up and off). But be careful, if you press too hard, you’ll mess up the stack once the collar is off.
  • Place the stacks in a covered container in an even layer. Refrigerator 4 hours or overnight. 
  • Reserved the remaining whipped cream for serving. 

Just Before Serving

  • Add a tablespoon or two of whipped cream on top and add with the compote over the cream. Use a dessert spoon to make a slight indent in the whipping cream, so the compote remains mostly in place. It’s OK to have a little bit drizzling down the side. Actually, it’s even better that way.

Equipment

Notes

This recipe yields 6 shortcakes with 3 layers of whipped cream. If you want to build a taller shortcake stack, the yield will be 5 shortcakes with 4 layers of whipped cream.

Topping Options: If you don’t want to make the compote, you can top the shortcakes with sliced strawberries and a drizzle of guava marmalade. Or, you can add a tablespoon or sugar and a tablespoon of Cointreau and mix. Then, top the cakes with whipped cream and the strawberries in the syrup. 

Garnish with extra strawberries and a mint leaf. Also, add some blueberries along with the strawberries for the 4th of July.

Nutrition

  • Serving Size: 6

Keywords: Strawberry icebox cake, Easy shortcake recipe, Icebox cake recipe, Strawberry shortcake icebox cake, Strawberry icebox cake recipe, strawberry shortcake, strawberry icebox cake

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Share a photo and tag us — we can’t wait to see what you’ve made!

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