Making The Corn Fritters

Ok, here’s the deal. Making these corn fritters is super easy.

When you add the ingredients into a food processor, you want to make sure your batter is thick but pourable. Achieving that consistency is tricky but, as long as you don’t blend the corn too much, it should be fine.

Make Ahead Tips

You can make the corn fritters mixture ahead of time, about 2-3 days in advance, and then save it in an airtight container until you’re ready to fry.

Storage Tips

Keep the fritters at room temperature for up to 2 hours. Store the fritters in an airtight container in the refrigerator for up to 3 days. You can also transfer them to a freezer-safe bag. They can be stored for up to 2 months.

Slicing & Frying The Plantains

Ok, the most common method for slicing plantain chips is to slice them into thin rounds (like my crispy fried plantain chips).

But… I prefer these long thin plantain strips. The thinner they are, the crispier they’ll get. Trust me, it’s worth the effort!

Can you use a mandolin or a sharp knife to slice the plantain into long ribbons? Yes. Personally, I prefer using a vegetable peeler. Just make sure you get a good grip on the peeled plantains.

Best Dipping Sauce For Mariquitas

When you go to a Cuban restaurant in Miami and order mariquitas, they always give you a delicious garlic dipping sauce for the plantain chips. YUM!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as my Cuban mojo marinade. This citrusy dipping sauce is made with sour orange juice, olive oil, garlic, and salt + pepper.

You can store the sauce in an airtight container in the refrigerator for up to a week. Just bring it to room temperature before serving.

Serving Suggestions

You’ll usually see us enjoying these mariquitas with the mojo sauce by itself. It’s one of my favorite Cuban appetizer recipes but you can absolutely pair it with the following:

• Guacamole. Avocados and plantains are a match made in heaven. My guacamole recipe is very simple. You can always add jalapeño if you want some heat.

• Ceviche de camaron. Omg, the thought of shrimp ceviche with some crunchy plantain strips is making my mouth water. Perfect for Summer!

• Your favorite salsa. Whether it’s a fire roasted salsa or my easy mango salsa, these complement the plantains perfectly.

Storage & Reheating Tips

I recommend storing cooled mariquitas in a resealable plastic bag with the excess air squeezed out for about 1 week. But don’t place them in the refrigerator, as the cold can make them lose their crunch.

If the chips lose some of their crunch, you can crisp them up again in the air fryer for 3-4 minutes at 350ºF. Let them cool completely before storing them again.

Air Fryer Method

Yes, frying plantain cups on the stove will always be the best method for making plantain cups.

However, if you’re like me and you’re scared of hot oil splattering on your face, you can make them in the air fryer. I’m sure Abuela wouldn’t approve but it’ll be our little secret.

Start by air frying the slices for 8-10 minutes at 400ºF. Once they have cooked, you can mold them into cups using a lemon squeezer or wooden block.

Place them back again in the air fryer for 8-12 minutes at 400ºF or until golden brown and crispy. Just keep in mind that temperature, times, and even texture may vary depending on your air fryer.

Filling Options

The best part of these plantain cups is that they’re super versatile.

You can make them extra Cuban by filling them with vaca frita or ropa vieja, or keep it simple by filling them with shredded rotisserie chicken (why not!) or shrimp.

The point is you can choose your own adventure here!

Here are my favorite options:

• Vaca Frita de Pollo (Cuban Shredded Chicken Recipe)
• Easy & Authentic Cuban Picadillo
• Authentic Cuban Ropa Vieja (Shredded Beef Recipe)
• Camarones Enchilados (Cuban Shrimp Creole)

Storage Tips

While these stuffed plantain cups can be stored, they are best enjoyed fresh and crispy, any leftovers can be placed in a fridge in an airtight container for up to 5 days.

To freeze, arrange cooled plantain cups in a single layer on a baking sheet, freeze, then transfer to a freezer bag once frozen solid.

Empanada Dough

First things first, let’s talk empanada dough. We’re using my sweet pork lard-infused empanada dough for this recipe.

You heard that right. The dough is made with pork lard and brown sugar-cinnamon syrup and it’s pretty freaking awesome.

I recommend preparing the dough on the day of. However, if you prefer to plan ahead, you can make it in advance and freeze the empanada rounds between parchment paper squares in a freezer bag.

Just make sure to thaw them completely before filling and cooking.

Alternatively, you can opt for ready-made frozen empanada discs available in the freezer section of your local grocery store.

Cooking The Empanadas – 3 Ways

I’m personally scared of frying with hot oil (Mami makes fun of me lol) but that’s really the best way to make these sweet empanadas.

They come out crispy and delicious. Nevertheless, you can also make them in the oven or the air fryer.

Here are other cooking methods for these empanadas:

On The Stove

In a large skillet, heat 1 cup of oil to 400ºF. Fry the empanadas, a few at a time, until crispy and golden brown on all sides.

Drain the empanadas on paper towel-lined plates. Allow them to cool slightly. Serve immediately.

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper.

Brush them with a light coat of egg wash for a golden finish. Bake for about 20-25 minutes or until the empanadas are golden brown and crisp.

Serving Suggestions

When it comes to enjoying these sweet guava and cheese empanadas, nothing hits the spot like un cafe cubano con espumita or un cafe con leche bien calientico. Either one would be a match made in heaven!

Storage Tips

Store in an airtight container for up to 2 days then place in the fridge for up to 5 days.

Freeze before baking for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.

Cooking The Empanadas – 3 Ways

While I’m not a fan of frying with hot oil (I run away from the stove after I drop an empanada in the pot – don’t make fun of me!), it really is the best way to make these chicken empanadas.

But… you can make them in the oven or air fryer, just note, the time, temperature, and texture may vary.

On The Stove

In a large skillet, heat 2-3 inches of oil to 350ºF. Fry the empanadas for 3-4 minutes until crispy and golden brown on all sides. Drain on paper towel-lined plates. Serve immediately.

In The Air Fryer

Preheat your air fryer to 375°F. Assemble the empanadas and lightly brush them with oil to help them crisp up in the air fryer.

Place the empanadas in a single layer in the air fryer basket. Cook for about 10-15 minutes, turning them halfway through, until they’re crispy and golden.

In The Oven

Preheat your oven to 375°F. Assemble the empanadas and place them on a baking sheet lined with parchment paper. Brush them with a light coat of egg wash for a golden finish.

Bake for about 20-25 minutes, or until the empanadas are golden brown and crisp.

Storage Tips

• Room Temperature Storage. Empanadas are best enjoyed fresh. If you need to keep them at room temperature for a short period (up to 4-6 hours), place them in a covered container or wrap them in foil to prevent drying. Avoid leaving them out for long to ensure food safety.

• Refrigerator Storage. After cooling, store leftover empanadas in an airtight container in the refrigerator. They can typically be stored for 2-3 days.

• Freezer Storage. Freeze assembled empanadas on a baking sheet until firm, then transfer them to a freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months.

Soaking The Black Beans

In a Dutch oven, add the black beans and ham hock. Add enough water to cover the beans entirely. Simmer, covered with the lid, for 1 1/2 hours to 2 hours or until the beans are tender. Add more water as they cook so they don’t dry out. Sometimes it may require more than 2 hours for the beans to soften so keep your eye on it and add water as needed.

Cooking Instructions

Make the sofrito. In a large skillet, heat oil over medium-high heat. Add the onions and bell peppers and sauté for 1-2 minutes. Add in the minced garlic and sauté for 30 seconds. Stir in ground cumin, dried oregano, vinegar, sugar, bay leaf, salt, and pepper. Sauté for another 3 minutes.

Simmer the soup. Add the sofrito to the Dutch oven. Bring to a boil then turn down the heat to LOW. Simmer for 30-40 minutes until the beans are creamy and delicious.

Shred the ham. Remove the bay leaf and ham hock from the pot. Make sure all the meat fell off the ham hock. You may have to shred it a bit with two forks. Taste and adjust seasonings.

Let’s Talk Soup Texture

Unlike some other black bean soups that are pureed into a smooth consistency, Cuban black bean soup typically maintains a chunkier texture. This is achieved by only partially blending the soup or by mashing some of the beans with a spoon during cooking.

If you’re not a fan of texture, you can use an immersion blender to blend the soup to your liking. Personally, I like a bit of texture so I only blend the soup slightly but not completely.