When he moved to Cuba, he brought that love with him. My grandmother would make bacalao a la vizcaína for Lent, Semana Santa, or anytime the craving hit.

This version is adapted from how my grandfather made cod stew in Cuba. It’s briny, rich, and slow-cooked with potatoes, peppers, and plenty of garlic. I didn’t grow up eating it, but after testing it a few times, it’s officially one of my favorite Cuban seafood dishes.

Don’t let the name fool you! This Spanish-style salted cod stew is pure comfort in a pot. Let me show you how to make it.

How to Soak Salted Cod

This Cuban‑Spanish codfish stew starts the night before. That’s how you know it’s an old-school recipe. The salted cod needs a long soak to drain ALLL that excess salt. I let it rest in a big bowl of cold water overnight in the fridge, changing the water a few times.

Trust me, it’s worth the patience. Skipping that step will leave you with a stew saltier than the Red Sea. Once the cod has soaked, I simmer it gently in fresh water until it’s just tender. Then I drain it and break it into big chunks.

How To Make Bacalao A La Vizcaina

I like to serve this dish over fluffy white rice and sweet plantains because that sweet and salty combo is truly chef’s kiss!

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Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains… the perfect Cuban twist on a classic Basque-inspired dish.

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword bacalao, bacalao a la vizcaina, cod fillet, codfish, cuban sofrito, potatoes, spanish

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Desalting 1 day day

Total Time 1 day day 55 minutes minutes

Servings 6 servings

Calories 465kcal

Author Jamie Silva

Ingredients

• 1 lb boneless salted cod filets
• 2 large Russet potatoes sliced
• 1 medium yellow onion sliced
• 1 medium green bell pepper cut in strips
• 3 cloves garlic minced
• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup vino seco (dry white wine)
• 1 teaspoon white vinegar
• 8 ounces tomato sauce
• 7 ounces pimientos sliced

Get Recipe Ingredients

Instructions

• The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!
• Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
• Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
• In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
• Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
• Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
• Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
• Serve this codfish stew with white rice and sweet plantains. Enjoy!

Nutrition

Serving: 1serving (approx.) | Calories: 465kcal | Carbohydrates: 30g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 5509mg | Potassium: 1870mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1223IU | Vitamin C: 64mg | Calcium: 155mg | Iron: 4mg

The post Bacalao a la Vizcaina (Basque Style Stewed Salted Cod) appeared first on A Sassy Spoon®.

But this slow-cooked Cuban eye round roast is something special. It’s marinated in a garlic paste, stuffed with smoky chorizo, and simmered low and slow in a tomato-wine sauce that’s full of flavor. The smell alone is enough to make the whole house feel like Abuela’s kitchen on a Sunday afternoon.

Boliche is one of those old-school Cuban recipes that isn’t flashy or complicated. Like picadillo or ropa vieja, it’s proof that Cuban food is all about flavor layered over time. And when you serve it with fluffy white rice and crispy tostones… it practically yells, ven a comer!

Let me show you how to make it.

How To Make Boliche Mechado

First things first, we kick off this recipe with a homemade seasoned garlic paste. You can use a mortar and pestle (the old-fashioned way) to mash up the garlic or use a very sharp knife.

As long as the garlic is finely chopped, the method doesn’t matter. Mom likes the knife method so that’s my go-to. Lo que diga Mami, am I right? 😉

Once you have your seasoned garlic paste ready to go, you make a large slit in the middle of the eye round and rub that paste everywhere! Inside, outside, all over. We want the most flavorful boliche ever. Que rico! Place the boliche is a resealable bag and let it marinate in the fridge.

When the marinated boliche comes out of the fridge, the meat may have changed a bit in color (it got a little darker for me when I tested it) and that’s totally ok! Slide in the chorizo and sear it on all sides.

From there, it’s all about building flavor. Sauté onions and green peppers (el glorious sofrito!) in the same Dutch oven until soft, then add diced tomatoes and the rest of the ingredients.

When the roast goes back into the pot, the kitchen will begin smelling like every one of those slow-simmered Cuban dinner recipes that take you straight back to your childhood. After a few hours, your boliche is done and ready to eat!

PRO TIP: Boliche can sometimes turn out very dry BUT… adding the sliced pot roast back into the pot so it soaks up all those juices is truly everything! 🙌🏼

Serving this classic Cuban pot roast with white rice and tostones is the best combo but you can totally serve it with sweet maduros if that’s more your vibe. Yellow rice would be a great side dish too!

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Authentic Boliche Mechado (Cuban-Style Pot Roast)

Get ready for your kitchen to smell like Abuela’s on a Sunday! This authentic Cuban boliche mechado is a juicy, chorizo-stuffed pot roast slow-cooked to perfection in a garlicky tomato sauce. It’s rich, tender, and totally worth the wait. Learn how to make it 3 different ways: on the stove, in the slow cooker, and in a pressure cooker. Serve it with fluffy white rice and crispy tostones for the perfect classic Cuban comfort food dish.

Course Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword boliche, boliche mechado, chorizo, cuban boliche, cuban pot roast

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Marinating Time 2 hours hours

Total Time 4 hours hours 50 minutes minutes

Servings 6 servings

Calories 491kcal

Author Jamie Silva

Ingredients

• 6 cloves garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 lbs eye of the round beef roast
• 1 large Spanish chorizo sausage skin removed
• 1/2 cup extra virgin olive oil
• 1 medium yellow onion diced
• 1 medium green pepper diced
• 8 ounces diced tomatoes
• 1 cup vino seco or dry cooking wine
• 1 1/2 cups water

Get Recipe Ingredients

Instructions

• In a mortar and pestle, add garlic, cumin, oregano, salt and pepper. Mash into a thick paste. Set aside.
• Using a sharp knife, make a slit through the middle of the roast, rotating the knife to create an opening.
• Add a spoonful of the garlic paste into the opening. Rub the rest of the garlic paste generously on the exterior, making sure to cover the entire roast.
• Transfer the roast to a large resealable bag, press out the air, and marinate in the fridge for 2 hours.
• Remove the roast from the resealable bag. It may be darker in color (that's ok).
• Place the chorizo inside the opening of the roast. Set aside.
• In a Dutch oven, heat the olive oil over medium-high heat. Brown the roast on all sides. Transfer to a plate. Set aside.
• In the same Dutch oven, sauté the onions and green peppers for 4-5 minutes at medium-high heat. Add a bit more oil if you need to so the onions don’t stick.
• Add the diced tomatoes, vino seco, and water, then nestle the roast back into the Dutch oven with the sautéed veggies.
• Reduce heat to medium-low. Cook for 2 and 1/2 to 3 hours.
• Remove the roast from the Dutch oven. Allow the roast to cool slightly. Slice the roast into 1/2-inch slices.
• PRO TIP: Feel free to add the sliced pot roast back into the pot for about 10-15 minutes at medium-low heat so it soaks up all those juices.
• Transfer the slices to a serving dish and pour the cooking liquid from the Dutch oven over the roast. Enjoy!

Notes

Pressure Cooker Instructions:

• In the pressure cooker, heat the olive oil over medium-high heat. Brown the stuffed roast on all sides. Transfer to a plate and set aside.

• In the same pot, sauté the onions and green peppers for 4–5 minutes over medium-high heat. Add a little more oil if needed so the onions don’t stick.

• Add the diced tomatoes, vino seco, and water, then nestle the roast back into the pressure cooker with the sautéed veggies.

• Lock the lid and bring the pressure cooker up to pressure over medium-high heat.

• Once it reaches full pressure, cook for 30-35 minutes (con presión).

• Turn off the heat and let it rest for 10 minutes without pressure (sin presión). Let the pressure drop naturally.

• Open the lid carefully. If you’d like a thicker sauce, simmer uncovered for a few minutes.

• Remove the roast, let it cool slightly, slice into ½-inch pieces, and pour the sauce over the top. Enjoy!

---

Slow Cooker Instructions:

• Follow the same prep and browning steps as the main recipe.

• Transfer everything to the slow cooker, making sure the roast is partly covered in liquid. Add 1 extra cup of water to keep enough liquid during the long cook.

• Cook on High for 4–5 hours or Low for 7–8 hours, until the beef is cooked. Enjoy!

 

Nutrition

Serving: 1serving (approx.) | Calories: 491kcal | Carbohydrates: 7g | Protein: 46g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 582mg | Potassium: 937mg | Fiber: 1g | Sugar: 3g | Vitamin A: 237IU | Vitamin C: 25mg | Calcium: 79mg | Iron: 6mg

The post Authentic Boliche (Cuban-Style Pot Roast) appeared first on A Sassy Spoon®.

But for me, un pan con bistec is the ultimate go-to Cuban lunch or late-night bite!

Don’t get me wrong, I love when Mami makes me a classic bistec de palomilla but layering it into Cuban bread is the BEST.

This Miami-style pan con bistec is pure magic: juicy, mojo-marinated steak inside Cuban bread, topped with tender onions and a generous handful of crispy potato sticks.

It’s the kind of sandwich that hits the spot after a day at the beach or a night out in the city. Oh and pairing it with a cold batido de trigo? That’s my love language.

Let’s make this Cuban steak sandwich!

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A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

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How To Make Pan Con Bistec

Traditional pan con bistec is made with fresh Cuban bread that’s never pressed.

Cuban bread comes in long loaves, but the sandwich itself is usually about 6–8 inches. If you can’t find it, soft French or Italian bread or a fresh hoagie roll will work in a pinch.

This palomilla steak sandwich is best assembled and eaten right away while the steak is still sizzling and the onions are warm. And don’t forget the crunchy potato sticks!

🙅🏻‍♀️ Unpopular opinion: Sometimes you’ll see this pan con bistec served with mayo, lettuce, and tomato. If you want to add them, you do you. But, for me, I’ll take a hard pass on hot lettuce and tomato. The way I grew up enjoying this classic Cuban steak sandwich was with sautéed onions and potato stix. And that’s all you need!

If you’re wondering what to pair with pan con bistec, I highly recommend serving it with un batido (Cuban milkshake) and/or some mariquitas (plantain chips).

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Pan Con Bistec (Miami-Style Cuban Steak Sandwich)

This Miami-style pan con bistec is a Cuban steak sandwich made with juicy, mojo-marinated palomilla steak, tender sautéed onions, and crispy potato sticks layered inside soft Cuban bread. Perfect for lunch, dinner, or a late-night bite with un batido!

Course Dinner, Lunch, Main Dish

Cuisine Cuban

Keyword bistec de palomilla, cuban pan con bistec, cuban steak sandwich, Miami-style Cuban steak sandwich, palomilla steak, pan con bistec

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 sandwiches

Calories 552kcal

Author Jamie Silva

Ingredients

• 2 palomilla steaks (top sirloin steaks)
• 1/2 cup mojo marinade (or use storebought)
• 1 teaspoon complete seasoning
• 1/2 teaspoon garlic powder
• Salt to taste*
• 2-3 tablespoons neutral oil for pan frying
• 1/2 medium white onion sliced thin
• 6-inch Cuban bread loaf cut lengthwise
• 1/2 cup storebought potato stix

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Instructions

• If the steaks are already thin, you can skip this step. On a cutting board, place steaks between two pieces of plastic wrap. Using a meat mallet, pound the steaks until they're 1/4-inch thin.
• In a shallow dish, add the steaks. Pour the mojo marinade and season with complete seasoning and garlic powder on both sides. Salt and pepper to taste.
• Marinate at room temperature for at least 20 minutes but no more than 3 hours.
• In a large skillet, heat oil at medium-high heat. Remove steaks from the marinade, shaking off any excess, and place them on the pan. Cook them for 1-2 minutes per side until browned on both sides.
• Reduce heat to medium-low heat. Add the onions and sauté them for 2-3 minutes until softened.
• Layer the steak, onions, and a generous handful of potato sticks inside a lengthwise-cut loaf of Cuban bread. Press the top gently, serve, and enjoy while it’s still warm.

Notes

*When I say “salt to taste,” I mean season until it tastes right to you. For palomilla, you can start with about 1/4 teaspoon salt on both sides before cooking. After it’s done, taste and adjust from there. You’ll know you’ve hit the sweet spot when the citrusy marinade pops and the beef flavor feels full and balanced.

Nutrition

Serving: 1sandwich | Calories: 552kcal | Carbohydrates: 23g | Protein: 55g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 1428mg | Potassium: 877mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 5mg

The post Pan Con Bistec (Miami-Style Cuban Steak Sandwich) appeared first on A Sassy Spoon®.

What makes this Miami-style Cuban pizza different from regular pizza? I’m glad you asked.

Unlike the thin, crispy crusts and the traditional toppings we’re used to, authentic Cuban pizzas have a thick crust, slightly sweet flavor, and rich, creamy gouda cheese (which I also use in my stovetop mac & cheese recipe).

This pizza is unique and delicious, not like anything you’ve tried at a classic pizza shop! While the pizza topping possibilities are endless, this chorizo onion version is my favorite.

Let me show you how to make it.

Wait! Do you want to make a cheesy snack for dessert? Make my Pastelitos de Queso!

Making Homemade Pizza Dough

Ok, first things first, let’s make the homemade pizza dough.

Making traditional Cuban pizza dough at home is a straightforward process. This is a simple dough recipe but it’s rolled out thicker than typical pizzas. It has a bit more yeast than regular pizza dough which results in more rise and a thicker texture.

Making Homemade Pizza Sauce

Traditional Cuban pizzas have a slightly sweet flavor from the brown sugar added to the sauce. It’s the perfect balance between savory and sweet!

If you’re using a storebought pizza sauce like Rao’s pizza sauce, you can mix 1/2 tablespoon of brown sugar for every 1 cup of sauce used.

The Vita Nuova sauce (which is the one traditionally used to make Cuban pizza) already has brown sugar so no need to add more sugar to that storebought sauce.

To make a homemade pizza sauce, you’ll want to simmer a blend of tomatoes (I like using San Marzano peeled tomatoes), onions, garlic, and a hint of brown sugar until you get a rich and flavorful base for your toppings. It’s easy!

Assembling The Pizzas

Now comes the fun part! Once the pizza dough is ready and the sauce is cooked, it’s time to assemble the pizzas.

Unlike traditional pizzas where the crust is visible around the edges, Cuban pizzas have a different approach where the sauce and cheese are spread all the way to the edges of the pan, completely covering the crust.

Trust me, those crispy burnt edges of cheese are a good thing!

Pizza Topping Ideas

Now when it comes to toppings, you could always do classic cheese pizza with a blend of gouda and mozzarella cheese.

Cuban pizzas are traditionally made with gouda, which is richer and sweeter, while mozzarella is milder and slightly tangy.

Both melt well, but gouda tends to be creamier compared to gooey, stretchy mozzarella. It’s a completely different flavor than what you’re used to but it’s delicious!

You can also mix and match from the toppings listed below:

• gouda cheese
• mozzarella cheese
• pork chorizo
• slices onions
• diced ham
• cooked shrimp
• beef picadillo
• leftover roast pork (lechon!)
• chopped sweet plantains (Goya has them in the freezer section!)
• sliced green bell peppers
• sliced red bell peppers
• diced or sliced tomatoes
• sliced green olives

For this recipe, I made my pizzas with gouda, mozzarella, pork chorizo, and sliced onions. The chorizo & onions Cuban pizza is my go-to when I order it at a Cuban restaurant here in Miami.

Make Ahead Instructions

If you’d like to prep these pizzas ahead of time, you can make the homemade pizza dough and the pizza sauce a few days before.

For the pizza dough: Follow the recipe as listed. After it rises, punch down the dough and place it in an airtight container or wrap it tightly in plastic wrap. Store it in the refrigerator for up to 3 days.

For the pizza sauce: Follow the recipe as listed and allow it to cool. Transfer the sauce to an airtight container and store it in the refrigerator for up to 7 days.

When you’re ready to make the pizza, let the dough and pizza sauce come to room temperature which usually takes about 30-40 minutes. This way the dough will be easier to roll out and the sauce will be ready to go.

Fun Fact: Traditionally, Cuban pizzas are folded in half, like a taco, and enjoyed on the go. Thanks to that thicker, softer crust, it’s easier to handle and all the toppings stay intact!

Serving Suggestions

This recipe makes 4 personal pan pizzas (shout out, Pizza Hut!).

You can do 2 cheese pizzas and 2 chorizo with onions. You can also do 1 cheese and the other 3 with toppings from the list above. Or… you can even host a pizza party and everyone can make their own version. The possibilities are endless.

I personally love serving these pizzas with my juicy mojo chicken wings and my pastelitos de guayaba for dessert. Can’t get any better than that!

Storage Tips

If you have any leftover pizza, you can store it in an airtight container or wrap each slice individually in aluminum foil or plastic wrap. This prevents the pizza from drying out.

Store in the fridge for up to 4 days. If you want to keep the pizza for longer, place them in a freezer-safe bag. Frozen pizza should last up to 2 months.

To reheat, place the pizza in the oven at 375°F for 8-10 minutes. You can also reheat pizza in the air fryer for 3-5 minutes at 350ºF. Avoid using the microwave as it can make the crust chewy, not crispy.

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Traditional Cuban Pizza (Miami-Style Pizza Cubana)

Pizza Cubana is a unique personal-sized Cuban pizza with a thick and crispy crust. It's topped with a blend of gouda and mozzarella cheese, along with unique toppings like chorizo and sweet plantains. What sets this pizza apart is the thick crust, the extra cheese that’s burnt at the edges, and the toppings baked into the pie. This recipe makes 4 personal pizzas and comes together in just 35 minutes!

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Cuban

Keyword cuban pizza, pizza cubana

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 personal pizzas

Calories 587kcal

Author Jamie Silva

Equipment

• Stand mixer
• Measuring cup
• Large bowl
• Four 9-inch pie plates (they have them at IKEA and Dollar Tree!)

Ingredients

Pizza Dough

• 1 cup warm water (110ºF)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 1 tablespoon brown sugar
• 3 cups all-purpose flour sifted
• 1 teaspoon salt
• 2 tablespoons olive oil

Homemade Pizza Sauce

• 1/4 cup olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 4 cloves garlic minced
• 1 can San Marzano peeled tomatoes (28-ounce)
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 large bay leaf

Pizza Toppings

• shredded Gouda cheese
• shredded mozzarella cheese
• ground pork chorizo
• yellow onion (sliced into rings)
• sliced green olives
• diced ham
• sliced green bell peppers
• sliced red bell peppers
• diced tomatoes or sliced
• sweet plantains sliced
• Cuban picadillo
• Cuban roast pork shredded

Get Recipe Ingredients

Instructions

Make The Pizza Dough

• In a large measuring cup, add water, active dry yeast, and sugar. Stir and allow it to sit for 10 minutes at room temperature until it gets foamy.
• In a large bowl, add flour, salt, olive oil, and foamy yeast mixture.
• Knead the dough using your hands or a stand mixer with a dough hook for 5-10 minutes or until the dough is smooth and no longer sticky.
• Place the dough ball in a greased bowl. Cover with plastic wrap and let it rest/rise for 1 hour or until it’s doubled in size.

Make The Pizza Sauce

• In a large saucepan, heat oil at medium-high heat. Sauté bell peppers, onions, and garlic for 3-4 minutes.
• Add tomatoes, brown sugar, salt, smoked paprika, dried oregano, black pepper, and bay leaf. Stir to combine. Bring to a boil, uncovered, then reduce heat. Simmer for about 25-30 minutes.
• Remove the sauce from the heat and remove the bay leaf. Using an immersion blender, blend the sauce until completely liquid. Taste and adjust seasonings. Transfer to a bowl. Set aside.

Make The Pizzas

• Preheat the oven to 400ºF. Lightly grease four 9-inch pie plates with olive oil. Set aside.
• Lightly dust a clean work surface with flour and transfer your dough from the bowl. Evenly divide the dough into 4 parts.
• Press the dough down onto each pie plate until it reaches the edges of the plate.
• Spoon the pizza sauce over the dough and spread using the back of a spoon to the edges of the plate.
• Sprinkle a thin layer of cheese over the sauce to the edges of the plate. Those crispy burnt edges of cheese are a good thing!
• Add the ground chorizo to your liking and sliced onions. Cover the toppings with more cheese on top. Repeat with remaining pizzas with toppings of your choice.
• Bake the pizzas for 15-18 minutes or until the cheese is melted and the edges of the pizzas are golden brown.
• Slide a butter knife around the edges of the pie plate to separate the pizza from the edge. Transfer the pizza to a plate. Enjoy!

Nutrition

Serving: 1personal pizza | Calories: 587kcal | Carbohydrates: 87g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1317mg | Potassium: 410mg | Fiber: 5g | Sugar: 10g | Vitamin A: 834IU | Vitamin C: 36mg | Calcium: 69mg | Iron: 6mg

The post Traditional Cuban Pizza (Miami-Style Pizza Cubana) appeared first on A Sassy Spoon®.

This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today.

Every year for Easter Sunday, while other families make baked ham and deviled eggs, my Cuban family serves camarones enchilados. Mami makes this shrimp recipe every year with white rice. It has become an annual tradition!

What is Camarones Enchilados?

Camarones enchilados is loosely translated to spicy shrimp however this recipe is not very spicy despite its “spicy appearance”. We add a dash of hot sauce but it’s up to you how spicy you want it.

There are several variations of camarones enchilados and different names for them too – deviled shrimp, shrimp creole, camarones a la diabla.

Bottom line: This is my Cuban mom’s shrimp creole recipe and I know it will become your favorite shrimp recipe!

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5-Star Review

“Fellow cuban here… recipe tastes just like abuela’s. thank you for keeping our culture alive! 🔥”

—gigilu

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Serving Suggestions

This shrimp creole recipe is best served with white rice along with tostones or sweet plantains. Any combination of these is chef’s kiss!

Storage Tips

After 2 hours, transfer the shrimp to an airtight container and place it in the fridge for up to 3 days. You can also freeze in a sealed freezer bag or freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.

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Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados, or Cuban-Style Shrimp Creole, is a tantalizing deviled shrimp dish featuring succulent shrimp cooked in a rich tomato-based sauce infused with garlic, onions, peppers, and a blend of aromatic spices. This hearty and flavorful recipe is a celebration of Cuban culinary tradition, perfect for a cozy family dinner or for entertaining guests. This stovetop dish is ready from start to finish in about 30 minutes.

Course Dinner, Lunch, Main Course, Main Dish

Cuisine Gluten-Free, Low Carb, Low Sugar, Whole30

Keyword camarones enchilados, cuban shrimp creole, deviled shrimp, easy shrimp creole, easy shrimp recipes, shrimp creole, shrimp creole recipe, shrimp recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 187kcal

Author Jamie Silva

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped onions
• 1/2 cup chopped green bell peppers
• 3 cloves garlic minced
• 8 ounces tomato sauce
• 1/2 cup dry cooking wine (or vino seco)
• 1 tablespoon red wine vinegar (or white vinegar)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot sauce or more to taste
• 7 ounces whole red pimientos chopped
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 3 lbs jumbo shrimp peeled and deveined (tails off)

Get Recipe Ingredients

Instructions

• In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
• Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
• Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 7g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1150mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 1mg

The post Camarones Enchilados (Cuban Shrimp Creole) appeared first on A Sassy Spoon®.

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Boiling The Chicken Thighs

First thing first, we need chicken. You can either boil the chicken thighs the way I’m about to explain or buy a rotisserie chicken if you’re pressed for time. I won’t tell, I promise. It’ll be our little secret.

Cooking The Cuban Chicken Filling

Now here’s where the magic happens! We’re using the same ingredients in arroz con pollo to cook the shredded chicken thighs. Make Abuela proud, guys!

Filling The Chicken Empanadas

You definitely do not want to overfill the empanadas or you run the risk of them bursting while cooking. I recommend 2-3 tablespoons of the chicken filling per empanada round.

Wait! You have to make my sweet guava & cheese empanadas next. They are to die for! Now you know what to do with leftover dough.

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.

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Authentic Cuban Chicken Empanadas

Let's savor the flavors of Abuela's arroz con pollo in a whole new way with these Cuban Chicken Empanadas! Tender, shredded chicken thighs seasoned with all the traditional Cuban spices you love in a pork lard-infused sweet dough. It doesn't get any better than this!

Course Appetizer, Dinner, Main Course, Main Dish

Cuisine Cuban

Keyword cuban chicken empanadas, cuban empanadas, empanadas de pollo

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12 empanadas

Calories 119kcal

Author Jamie Silva

Equipment

• Deep nonstick skillet

Ingredients

Empanada Dough

• 12 empanada dough rounds (or store-bought empanada discs)
• 1 chicken bouillon cube
• 1 lb boneless, skinless chicken thighs thawed
• 3 tablespoons olive oil
• 1/2 cup diced onion
• 1 medium green bell pepper thinly sliced lengthwise
• 1/4 cup jarred red pimientos thinly sliced lengthwise
• 4 cloves garlic minced
• 1/4 cup dry cooking wine vino seco
• 4 ounces tomato sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt + pepper to taste
• ½ cup Spanish pimiento stuffed olive slices
• Canola oil for frying

Get Recipe Ingredients

Instructions

• In a large pot, add 4 cups of water and crush the bouillon cube with your fingers. Stir then add the chicken thighs. Bring to a boil.
• Cover and cook for 25-30 minutes or until the chicken is cooked through (internal temp 165ºF). Remove the chicken from the pot and shred with two forks on a plate. Set aside.
• In a large skillet, heat olive oil on medium-high heat. Add onions, green peppers, pimientos, and garlic, and saute for 2-3 minutes. Stir in the cooking wine, tomato sauce, spices, salt and pepper.
• Add in the shredded chicken and olives and make sure all is well incorporated. Saute for 5 minutes. Taste and adjust seasoning as needed. Remove from the heat and allow the chicken to slightly cool.
• Add 2-3 tablespoons of the chicken filling into the center of the dough disc. Lightly brush the edges of the disc with water.
• Fold the top half of the circle over the filling then seal with a fork. Repeat with the rest of the dough or you can refrigerate the rest for another time.
• 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.

Notes

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.

Nutrition

Serving: 1empanada | Calories: 119kcal | Carbohydrates: 3g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 297mg | Potassium: 203mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 16mg | Calcium: 19mg | Iron: 1mg

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