Steak with Onions recipe (Bistec Encebollado)

2 cloves garlic, minced
1 tsp. black pepper
1 tsp. Adobo seasoning
1/4 tsp. oregano
1/4 cup vinegar
2 lbs. trimmed steak
2 tbsp. oil
4 large onions, sliced thin

Mix garlic, black pepper, adobo, oregano and vinegar together in a small container and rub the mixture into the steaks. Heat oil in skillet on low, and saute the onions until they are not quite tender. If they are starting to become clear, you are overcooking them. Remove the onions and place them on a few paper towels to dry. Fry the steaks on high heat until brown. Top with onions and serve immediately.

Inspiration

What inspired me to write this blog is the fact that i am Cuban and i Love Cuban food. I believe Cuban food is very delicious and that everyone should taste it. That's why i'm doing a blog so anyone out there would know about Cuban food and how to make it and enjoy it at the comfort of your home.

Ropa Vieja (Old Clothes)

Ingredients

• 4 pounds skirt steak or flank steak
• 4 medium onions, coarsely chopped and separated into 2 parts
• 2 carrots, coarsely chopped
• 3 celery stalk, coarsely chopped
• 2 bay leaves
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 4 jalapenos, minced
• 2 green bell peppers, seeded and chopped
• 1 tablespoon salt
• 10 fresh plum tomatoes, seeded and chopped or 2 cans chopped tomatoes
• 1/2 cup finely chopped parsley leaves
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cumin

Directions

In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.

When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.

While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.

Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.

Congri (Famous Cuban Beans and Rice Dish)

Ingredients:
Ingredients for 6 Servings

• 1 lb dry red kidney (or black beans)
• 3 tsp. of Vegetable Oil
• 4 cloves of garlic, minced
• 1 bay leaf
• 3 tsp. olive oil
• 1 tsp.salt
• 1 medium bell
• pepper, chopped
• 1/4 oregano
• 1/4 tsp. cumin
• 1/4 tsp. ground black pepper
• 1 lb. long grain rice
• 1 large onion, chopped

Preparation:

Soak beans overnight before cooking
Cook beans in six cups of water by bringing to a boil. Remove and let stand for about 60 minutes. Do not discard the liquid.

In a cast iron or aluminum pot place the vegetable oil rice and stir until the rice grains get oily. This is prevents the rice grains from sticking to another. Add garlic, onion, bell pepper, cumin, bay leaf, oregano, black pepper, and salt. Add 2 cups

liquid from the beans, bring to a boil and cook on slow heat for about 15-20 minutes or until liquid is almost absorbed by the rice. Lower the flame, cover the pot with aluminum foil or lid to seal in the steam. If rice is still hard, add more bean liquid, a little at a time. Cook for an additional 4 to 5 minutes or until, rice is well done. Once rice is ready, add the beans, that have been drained and stir without baking them. Sauté one chopped garlic clove with the olive oil in a small pan, for 1-2 minutes, pour over rice to add additional flavor and shine.

Note: You can substitute the red beans for black beans to make the famous "Moros and Cristianos"