50+ Quick New Year’s Cuban Recipes for a Flavorful Celebration

Cuban cuisine is vibrant, flavorful, and full of tradition, making it a fantastic choice for your New Year’s celebrations.

Whether you’re hosting a family gathering or a festive party with friends, there’s no better way to ring in the new year than with delicious Cuban dishes.

From succulent roasted meats to savory side dishes and sweet treats, Cuban food brings the perfect mix of bold flavors and heartwarming comfort to your table.

In this blog, we’ve compiled 50+ New Year’s Cuban Recipes that will not only satisfy your taste buds but also add a special touch to your festive spread.

These recipes capture the essence of Cuban cooking and are perfect for celebrating the arrival of a new year in style.

So, get ready to cook up a feast that’s sure to impress!

50+ Quick New Year’s Cuban Recipes for a Flavorful Celebration

Cuban cuisine is all about rich flavors, cultural heritage, and shared moments around the dinner table.

With these 50+ New Year’s Cuban Recipes, you’ll be able to craft a memorable and mouthwatering celebration that everyone will love.

From appetizers to desserts, there’s something for every palate, ensuring your New Year’s gathering is full of joy, laughter, and, of course, delicious food.

So, whether you’re making classic Cuban lechón asado or enjoying sweet guava pastries, these recipes will bring a taste of Cuba to your home. Celebrate the new year with good food, good company, and unforgettable flavors!

Cuban Ropa Vieja

Ropa Vieja, meaning “old clothes,” is a quintessential Cuban dish that is perfect for any celebration, especially New Year’s Eve. This hearty, slow-cooked beef stew is flavored with tomatoes, peppers, onions, and garlic, making it rich and savory. Paired with rice, black beans, and fried plantains, it’s a festive dish that will be a showstopper at your celebration.

Ingredients:

• 2 lbs flank steak or brisket
• 1 large onion, sliced
• 1 bell pepper, sliced (preferably red or green)
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 1/2 cup dry white wine
• 1/4 cup green olives, sliced
• 1/4 cup capers
• 1 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp black pepper
• Salt to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish

1. In a large pot, heat olive oil over medium-high heat. Add the beef and sear it on all sides until browned. Remove the beef and set aside.
2. In the same pot, add the onions, bell pepper, and garlic. Cook for about 5 minutes until softened.
3. Add the diced tomatoes, beef broth, white wine, cumin, oregano, black pepper, and salt. Stir well to combine.
4. Return the beef to the pot, cover, and simmer on low heat for 2-3 hours, or until the beef is tender and shreds easily.
5. Once the beef is tender, remove it from the pot, shred it with two forks, and return it to the pot. Stir in the olives and capers.
6. Let it cook for an additional 10 minutes to combine the flavors.
7. Garnish with fresh cilantro and serve with white rice, black beans, and fried plantains.

Ropa Vieja is a perfect dish for any festive occasion, especially New Year’s. Its deep flavors and tender beef create a memorable meal that is both comforting and festive. The combination of olives and capers adds a unique tang, making it a true Cuban classic that will impress your guests and bring the spirit of Havana to your table.

Cuban Lechón Asado (Roast Pork)

Lechón Asado is a traditional Cuban roast pork dish that is typically served for celebrations and family gatherings, especially during the holidays. The key to its flavor is marinating the pork in a citrusy, garlicky marinade, then roasting it to perfection. The result is a crispy, flavorful skin with tender, juicy meat inside, making it a perfect centerpiece for your New Year’s feast.

Ingredients:

• 5-6 lbs pork shoulder or pork butt
• 10 cloves garlic, minced
• 1/4 cup sour orange juice (or a mix of orange and lime juice)
• 1/4 cup olive oil
• 2 tbsp white vinegar
• 2 tbsp oregano
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 onion, quartered
• 1 bell pepper, sliced
• Fresh cilantro, for garnish

1. In a blender or food processor, combine garlic, sour orange juice, olive oil, vinegar, oregano, cumin, salt, and black pepper. Blend until smooth to create the marinade.
2. Score the skin of the pork and rub the marinade generously all over the pork, making sure to get it into the cuts and under the skin.
3. Place the pork in a large resealable bag or container and refrigerate for at least 4 hours, preferably overnight, to marinate.
4. Preheat the oven to 350°F (175°C). Place the pork in a roasting pan and surround it with onion and bell pepper.
5. Roast the pork for about 3-4 hours, or until the meat is tender and the skin is crispy. Baste the pork with the marinade every hour.
6. Once done, remove the pork from the oven and let it rest for 15 minutes before carving.
7. Garnish with fresh cilantro and serve with rice, black beans, and yuca.

Cuban Lechón Asado is the ultimate holiday centerpiece. Its slow-roasted, juicy meat and crispy skin create an unforgettable dish that’s perfect for ringing in the New Year. The garlic and citrus marinade infuses the pork with bold flavors that capture the essence of Cuban cuisine. Serve it alongside traditional sides like rice, black beans, and yuca for an authentic Cuban celebration.

Cuban Tamales (Tamales de Cerdo)

Tamales are a beloved Cuban dish, often served during the holidays. These tamales are made with a flavorful pork filling wrapped in masa (corn dough) and steamed in corn husks. The process of making tamales is a labor of love, but the results are worth it – they are perfect for New Year’s celebrations and are often enjoyed as a snack or main dish.

Ingredients: For the pork filling:

• 2 lbs pork shoulder, cubed
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 1/4 cup white wine
• 1/4 cup green olives, chopped
• 1/4 cup raisins (optional)

For the masa:

• 3 cups masa harina (corn flour)
• 1 cup chicken broth
• 1/2 cup vegetable oil
• 1 tsp salt
• Corn husks, soaked in warm water

1. In a large pot, cook the pork with onions, bell peppers, garlic, cumin, paprika, salt, and black pepper over medium heat until browned, about 10 minutes.
2. Add tomato sauce, white wine, olives, and raisins (if using), and simmer for 1 hour or until the pork is tender and the flavors meld together.
3. While the pork is cooking, prepare the masa. In a large bowl, combine masa harina, chicken broth, vegetable oil, and salt. Mix until smooth and doughy.
4. Drain the corn husks and place them flat on a surface. Take a small amount of masa and spread it over the center of each husk. Place a spoonful of the pork filling in the center.
5. Fold the sides of the corn husk over the masa and pork, then fold up the bottom of the husk to seal the tamale.
6. Repeat with the remaining masa and filling.
7. Steam the tamales for 1-1.5 hours, checking occasionally to make sure the masa is fully cooked and the tamales are tender.
8. Serve the tamales with a side of Cuban-style black beans and rice.

Cuban Tamales are a festive and flavorful treat, bringing rich, savory pork filling wrapped in soft masa. While they take time and patience to prepare, the result is a delicious and hearty dish perfect for ringing in the New Year with family and friends. These tamales are a true Cuban classic that embodies the country’s culinary traditions, making them a must-have for any celebration.

Cuban Picadillo

Picadillo is a traditional Cuban ground beef hash, combining savory and sweet flavors in a delicious, comforting dish. Made with ground beef, tomatoes, olives, raisins, and capers, it is a perfect fusion of salty and sweet. This dish is often served with white rice, black beans, and fried plantains, making it a well-rounded and hearty meal that’s perfect for any New Year’s celebration.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, sliced
• 1/4 cup raisins
• 2 tbsp capers
• 1/4 cup red wine (optional)
• 1 tsp ground cumin
• 1 tsp oregano
• 1/2 tsp cinnamon
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)

1. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked.
2. Add the chopped onion, bell pepper, and garlic to the skillet. Sauté for about 5 minutes until softened.
3. Stir in the diced tomatoes, olives, raisins, capers, red wine (if using), cumin, oregano, and cinnamon. Season with salt and pepper.
4. Reduce heat and let the mixture simmer for 15-20 minutes, allowing the flavors to meld together.
5. Taste and adjust seasoning, adding more salt, pepper, or cumin as needed.
6. Garnish with fresh cilantro and serve with white rice, black beans, and fried plantains.

Cuban Picadillo is a vibrant, flavorful dish that embodies the sweet and savory traditions of Cuban cooking. The combination of raisins, olives, and capers adds a unique depth of flavor, making it a memorable dish for New Year’s celebrations. Paired with rice and beans, it offers a fulfilling and delicious meal that will bring a taste of Cuba to your festive table.

Tostones (Crispy Fried Plantains)

Tostones, or crispy fried plantains, are a staple of Cuban cuisine and a perfect appetizer or side dish for your New Year’s celebration. The plantains are fried twice to achieve a crispy, golden exterior and a soft, tender interior. They are typically served with a tangy garlic dipping sauce, making them an irresistible treat for guests.

Ingredients:

• 4 green plantains (unripe)
• 2 cups vegetable oil (for frying)
• Salt, to taste
• 2 tbsp fresh garlic, minced
• 1/4 cup olive oil
• 1 tbsp lime juice

1. Peel the plantains by cutting off both ends and making a shallow cut along the peel. Remove the peel and cut the plantains into 1-inch slices.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches for about 2-3 minutes per side, until golden brown. Remove from the oil and drain on paper towels.
3. After frying the first batch, gently smash each plantain slice using the back of a spoon or a tostonera (a plantain press), pressing them to about half their original thickness.
4. Return the smashed plantains to the hot oil and fry again for 1-2 minutes until they are crispy and golden brown. Remove from the oil and drain.
5. In a small bowl, mix the minced garlic, olive oil, and lime juice. Drizzle this garlic sauce over the tostones and season with salt.
6. Serve immediately with a dipping sauce of your choice, such as mojo sauce or a simple garlic-lime sauce.

Tostones are the perfect combination of crispy and savory, making them a popular side dish at Cuban New Year celebrations. Their versatility allows them to pair with a variety of dishes, while the garlic-lime sauce adds an irresistible depth of flavor. These crunchy treats will undoubtedly be a hit at your New Year’s feast, giving your guests a taste of Cuba’s beloved comfort food.

Cuban Black Beans (Frijoles Negros)

Cuban black beans are a staple of Cuban cuisine, often served alongside rice, pork, or other meats. Rich and flavorful, they are slow-cooked with garlic, onions, bell peppers, and bay leaves, offering a savory depth of flavor. This dish is essential for any Cuban New Year’s celebration, providing a hearty and nutritious complement to your meal.

Ingredients:

• 2 cups dried black beans
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1/4 cup olive oil
• 1 tbsp ground cumin
• 1 tsp oregano
• 1/2 tsp black pepper
• Salt to taste
• 6 cups water or vegetable broth
• 1/4 cup red wine vinegar
• Fresh cilantro, for garnish

1. Rinse the black beans and place them in a large pot. Cover with water and soak overnight or use the quick soak method by boiling the beans for 5 minutes, then letting them sit for an hour.
2. After soaking, drain the beans and set them aside.
3. In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté for about 5 minutes until softened.
4. Stir in the cumin, oregano, and black pepper, and cook for another minute.
5. Add the soaked beans to the pot, followed by the bay leaves and water or vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours, or until the beans are tender.
6. Once the beans are cooked, add the red wine vinegar and salt to taste. Stir to combine.
7. Remove the bay leaves and garnish with fresh cilantro before serving.

Cuban Black Beans are a delicious and hearty side dish that perfectly complements Cuban main courses like Ropa Vieja, Lechón Asado, or Tostones. The slow-cooking process allows the beans to absorb the rich flavors of garlic, onion, and spices, resulting in a dish that’s both comforting and flavorful. They are a must-have for any Cuban-inspired New Year’s celebration, adding a nutritious and savory touch to your meal.

Lechón Asado (Cuban Roast Pork)

Lechón Asado, or Cuban roast pork, is a centerpiece of Cuban feasts, particularly during holidays and celebrations like New Year’s. The pork is marinated with a flavorful mix of citrus, garlic, and spices, then slow-roasted until tender and crispy on the outside. This dish is full of rich flavors and is often served with rice, black beans, and plantains, making it a satisfying and celebratory meal.

Ingredients:

• 4-5 lb pork shoulder (bone-in or boneless)
• 1/4 cup olive oil
• 1/2 cup sour orange juice (or substitute with a mix of orange and lime juice)
• 1 head garlic, peeled and minced
• 1 onion, chopped
• 1 tsp ground cumin
• 1 tbsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 1/4 cup white vinegar

1. In a bowl, combine the olive oil, sour orange juice, garlic, onion, cumin, oregano, paprika, salt, and pepper to make a marinade.
2. Place the pork shoulder in a large dish or resealable plastic bag and pour the marinade over the pork. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your oven to 325°F (165°C). Remove the pork from the marinade and place it in a roasting pan.
4. Add the bay leaves to the roasting pan and cover the pork loosely with aluminum foil.
5. Roast the pork for 3 to 4 hours, or until the internal temperature reaches 190°F (88°C), basting with the marinade every 30 minutes.
6. In the last 30 minutes, remove the foil to allow the pork to get crispy on the outside.
7. Once done, remove from the oven and let it rest for 15-20 minutes before slicing and serving.

Lechón Asado is the quintessential Cuban dish that promises to be the star of your New Year’s feast. The tender, flavorful pork combined with its crispy exterior makes for a memorable meal. Served with traditional sides like rice, beans, and plantains, Lechón Asado brings the festive Cuban spirit to your table, perfect for ringing in the New Year with family and friends.

Cuban Ropa Vieja

Ropa Vieja, or “old clothes,” is a classic Cuban dish made of shredded beef simmered in a tomato-based sauce with bell peppers, onions, garlic, and a variety of spices. It’s one of the most beloved Cuban comfort foods, known for its rich and tender texture. Paired with white rice and black beans, this dish is a hearty and flavorful way to celebrate New Year’s, offering a perfect balance of savory and aromatic tastes.

Ingredients:

• 2 lbs flank steak or skirt steak
• 1 onion, sliced
• 1 bell pepper, sliced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup green olives, sliced
• 2 tbsp capers
• 1/4 cup dry white wine
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp oregano
• 1 bay leaf
• 1/4 cup olive oil
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

1. In a large pot, cover the flank steak with water and bring to a boil. Reduce the heat and simmer for about 1.5 to 2 hours, or until the meat is tender and easily shreds.
2. Remove the steak from the pot and shred it using two forks. Set aside and discard any fat.
3. In a large skillet, heat olive oil over medium heat. Add the sliced onion, bell pepper, and garlic. Cook until softened, about 5 minutes.
4. Add the diced tomatoes, green olives, capers, white wine, cumin, paprika, oregano, and bay leaf. Stir to combine and simmer for 10 minutes.
5. Add the shredded beef to the skillet and mix it into the sauce. Season with salt and pepper, and cook for another 15-20 minutes to allow the flavors to meld.
6. Garnish with fresh cilantro before serving.

Cuban Ropa Vieja is a flavorful and tender dish that showcases the heart of Cuban cuisine. The beef absorbs the savory tomato sauce and the briny flavors from olives and capers, making every bite a delight. This dish is perfect for a New Year’s meal, offering a taste of Cuba’s rich culinary tradition that will leave guests asking for seconds.

Cuban Mojo Sauce

Mojo is a classic Cuban sauce made from garlic, sour orange juice, and spices, often used to marinate meats or served as a dipping sauce for fried foods. This tangy, garlicky sauce is a staple in Cuban kitchens and adds a burst of flavor to everything from roast pork to fried plantains. Mojo is a versatile and essential condiment for any Cuban New Year’s celebration.

Ingredients:

• 10 garlic cloves, minced
• 1/2 cup sour orange juice (or a mix of orange and lime juice)
• 1/4 cup olive oil
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped (optional)
• 1-2 tbsp white vinegar (optional for extra tang)

1. In a small saucepan, combine the minced garlic, sour orange juice, oregano, cumin, and a pinch of salt and pepper.
2. Heat over medium heat, bringing the mixture to a simmer. Cook for 5-7 minutes until the garlic softens and the flavors begin to meld.
3. Remove from heat and stir in the olive oil. Taste the sauce, adding more salt, pepper, or vinegar to adjust the flavor as needed.
4. If desired, add fresh cilantro for an extra layer of freshness.
5. Serve warm or at room temperature as a dipping sauce or drizzle over meats like roast pork, chicken, or grilled vegetables.

Cuban Mojo Sauce is the perfect accompaniment to a variety of Cuban dishes, from roast pork to fried plantains. Its zesty, garlicky flavor adds a layer of depth and brightness to your meal. This simple yet flavorful sauce is a must-have for New Year’s, ensuring your guests experience the full range of vibrant Cuban tastes.

Cuban Tostones (Twice-Fried Plantains)

Tostones are a beloved Cuban appetizer made from green plantains, which are sliced, fried twice, and smashed to create crispy, golden bites of savory goodness. These crunchy plantains are typically served with garlic dipping sauce or mojo, making them the perfect snack or side dish for your New Year’s feast. They’re easy to prepare and offer a satisfying contrast to other traditional Cuban dishes.

Ingredients:

• 2 green plantains
• 1 cup vegetable oil (for frying)
• 1-2 cloves garlic, minced
• 1/4 cup fresh lime or lemon juice
• Salt to taste
• Mojo or dipping sauce (optional)

1. Peel the plantains by cutting off both ends, making a shallow slit along the length of the plantain, and then removing the skin.
2. Slice the plantains into 1-inch thick rounds.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the plantain slices for about 2-3 minutes on each side, until golden and slightly tender. Remove from the oil and place them on a paper towel-lined plate to drain.
5. Once cooled slightly, use a flat surface, like the bottom of a glass, to gently press down each plantain slice to flatten it.
6. Return the flattened plantains to the skillet and fry again for 2-3 minutes, until they are crispy and golden brown.
7. Remove from the oil and sprinkle with salt while they are hot.
8. For extra flavor, mix the minced garlic and lime juice, then drizzle over the tostones or serve as a dipping sauce.

Cuban Tostones are the ultimate crispy snack with a perfect balance of savory and tangy flavors. Their crunchy texture and mild sweetness from the plantains make them irresistible, especially when paired with a garlicky dipping sauce. Whether served as an appetizer or side dish, they add a delightful crunch to your New Year’s meal and are sure to be a crowd-pleaser.

Cuban Yuca con Mojo (Cassava with Garlic Sauce)

Yuca con Mojo is a traditional Cuban dish made from boiled yuca (cassava) root, which is tender and slightly starchy, then topped with a tangy and garlicky mojo sauce. This dish is a staple in Cuban cuisine, often served alongside roast meats or seafood. The hearty yuca, combined with the bright flavors of the mojo, makes for a unique and satisfying side dish that brings authenticity to your New Year’s table.

Ingredients:

• 2 lbs yuca (cassava) root, peeled and cut into chunks
• 1/4 cup olive oil
• 1/2 cup sour orange juice (or a mixture of orange and lime juice)
• 6 cloves garlic, minced
• 1 small onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

1. Fill a large pot with water and add a pinch of salt. Bring to a boil over high heat.
2. Add the yuca chunks to the boiling water and cook for 20-25 minutes, or until the yuca is fork-tender.
3. While the yuca is cooking, heat the olive oil in a small pan over medium heat.
4. Add the minced garlic and chopped onion to the pan and sauté for 2-3 minutes until fragrant and soft.
5. Stir in the sour orange juice, oregano, salt, and pepper. Let the sauce simmer for 5 minutes, then remove from heat.
6. Once the yuca is cooked, drain it and place the chunks on a serving platter.
7. Pour the garlic mojo sauce over the yuca and garnish with fresh cilantro.
8. Serve hot as a side dish with roast pork, chicken, or fish.

Yuca con Mojo is a perfect accompaniment to any Cuban meal, offering a light yet hearty option with a burst of bold flavor from the garlic sauce. The combination of tender yuca and the tangy, savory mojo sauce creates a dish that’s comforting and full of Cuban flair. It’s an excellent side dish to serve alongside your New Year’s main course, bringing a touch of traditional Cuban cuisine to your celebration.

Cuban Arroz con Pollo (Chicken and Rice)

Arroz con Pollo, or Cuban Chicken and Rice, is a beloved one-pot dish that is both comforting and packed with flavor. The chicken is simmered with rice, vegetables, and a blend of spices, creating a savory and satisfying meal. This dish is a staple of Cuban cuisine, and its rich flavors and colorful presentation make it perfect for New Year’s gatherings.

Ingredients:

• 4 bone-in chicken thighs
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 cups long-grain rice
• 1 can (14 oz) diced tomatoes
• 1/4 cup frozen peas
• 1/4 cup pimentos, chopped (optional)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon saffron threads (or turmeric as a substitute)
• 4 cups chicken broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (optional for garnish)

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-6 minutes per side. Remove and set aside.
2. In the same pot, add the chopped onion, bell pepper, and garlic, cooking for 3-4 minutes until softened.
3. Stir in the rice, diced tomatoes, peas, pimentos, cumin, paprika, and saffron (or turmeric). Add the chicken broth and bring the mixture to a boil.
4. Return the browned chicken thighs to the pot, skin-side up, and reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is cooked and the chicken is tender.
5. Remove from heat and let the dish rest, covered, for an additional 10 minutes.
6. Garnish with fresh cilantro before serving.

Cuban Arroz con Pollo is a flavorful and satisfying dish that encapsulates the warmth and richness of Cuban cooking. The combination of tender chicken, seasoned rice, and aromatic spices makes it a comforting choice for your New Year’s meal. This one-pot wonder not only simplifies cooking but also delivers a burst of flavor that will have your guests savoring every bite. Whether served as the main dish or part of a festive spread, it’s sure to be a hit.

Cuban Lechón Asado (Roast Pork)

Lechón Asado, or Cuban roast pork, is a dish that embodies the spirit of Cuban cuisine. Known for its tender, juicy meat and crispy skin, it’s often cooked slowly on a spit, but it can be made in the oven for a more accessible version. Marinated in a flavorful mojo sauce made with garlic, sour orange, and spices, the pork comes out perfectly seasoned and aromatic. This dish is perfect for large gatherings and celebrations, and it’s a centerpiece of Cuban New Year’s feasts.

Ingredients:

• 5 lbs pork shoulder or pork butt, bone-in
• 1/4 cup olive oil
• 10 cloves garlic, minced
• 1/4 cup fresh sour orange juice (or a combination of orange and lime juice)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1/2 cup chicken broth (optional)
• 2 bay leaves

1. In a bowl, mix the garlic, sour orange juice, olive oil, oregano, cumin, coriander, black pepper, and salt. This will be the marinade for the pork.
2. Using a sharp knife, make small incisions in the pork shoulder to allow the marinade to penetrate. Rub the marinade all over the pork, making sure to coat it thoroughly. For best results, marinate the pork in the refrigerator for at least 4 hours or overnight.
3. Preheat the oven to 350°F (175°C). Place the marinated pork shoulder in a roasting pan and add chicken broth and bay leaves around the pork.
4. Roast the pork uncovered for about 3 to 4 hours, or until the internal temperature reaches 190°F (88°C) for tender, pull-apart meat. If the skin is not crispy, you can increase the oven temperature to 400°F (200°C) during the last 20-30 minutes of cooking.
5. Once done, let the pork rest for 15 minutes before slicing and serving.

Cuban Lechón Asado is a crowd-pleasing dish that promises to be the star of your New Year’s celebration. The marinated pork is tender and bursting with bold, citrusy flavors, while the crispy skin adds a satisfying crunch. Whether served as a main course or alongside traditional sides, this roast pork dish is sure to leave your guests satisfied and craving more.

Cuban Moros y Cristianos (Rice and Black Beans)

Moros y Cristianos, or rice and black beans, is a classic Cuban side dish that symbolizes the merging of two important elements of Cuban cuisine. The black beans are cooked with flavorful seasonings and mixed with rice to create a hearty and filling dish. It’s a perfect complement to any Cuban main course, especially roast meats like Lechón Asado, and is a staple on Cuban dinner tables for celebrations such as New Year’s.

Ingredients:

• 2 cups long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• 2 bay leaves
• 3 cups water or chicken broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

1. In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and cook until softened, about 5-6 minutes.
2. Stir in the cumin, oregano, coriander, and bay leaves, cooking for another 2 minutes until fragrant.
3. Add the black beans to the pot, followed by the rice. Stir everything together to combine.
4. Pour in the water or chicken broth and season with salt and pepper. Bring to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the rice is cooked and all the liquid has been absorbed.
6. Fluff the rice with a fork and discard the bay leaves. Garnish with fresh cilantro, if desired, before serving.

Moros y Cristianos is a beloved Cuban side dish that combines the earthiness of black beans with the lightness of rice, resulting in a dish that’s both filling and flavorful. The aromatic spices and herbs bring the rice to life, making it the perfect accompaniment to roasted meats or fried plantains. This dish is a must-have for your New Year’s table, offering a delicious and satisfying addition to any Cuban feast.

Cuban Papas Rellenas (Stuffed Potato Balls)

Papas Rellenas are a Cuban street food favorite consisting of mashed potatoes stuffed with seasoned ground beef, shaped into balls, and deep-fried until golden and crispy. They’re a perfect finger food for your New Year’s celebration and are sure to impress your guests with their crispy exterior and flavorful filling. Papas Rellenas can be made in advance and fried just before serving, making them an excellent choice for party appetizers or snacks.

Ingredients:

• 4 large potatoes, peeled and cubed
• 1 lb ground beef
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 2 cloves garlic, minced
• 1/4 cup olives, chopped
• 1/4 cup raisins (optional)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Salt to taste
• 1 egg, beaten (for sealing)
• 1 cup breadcrumbs (for coating)
• Vegetable oil (for frying)

1. Boil the peeled and cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Set aside to cool.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, cooking until softened, about 5 minutes.
3. Add the ground beef to the skillet, breaking it up with a spoon. Stir in the cumin, paprika, black pepper, olives, raisins (if using), and salt. Cook for about 10 minutes until the beef is browned and cooked through. Remove from heat and allow the filling to cool.
4. Take a small portion of mashed potatoes and flatten it into a disc in the palm of your hand. Place a spoonful of the beef mixture in the center, then carefully fold the potato around the filling to form a ball. Seal the edges by pinching the mashed potato together.
5. Dip the stuffed potato ball into the beaten egg, then roll it in breadcrumbs to coat evenly.
6. Heat vegetable oil in a frying pan over medium-high heat. Fry the potato balls in batches, turning them until they are golden and crispy on all sides, about 4-5 minutes per batch.
7. Remove from the oil and drain on paper towels before serving.

Cuban Papas Rellenas are a fantastic way to indulge in savory and crispy comfort food. The combination of seasoned ground beef and creamy mashed potatoes creates an irresistible bite, and the golden crust adds the perfect crunch. These stuffed potato balls make an ideal appetizer or party snack, and they’re guaranteed to disappear quickly at your New Year’s gathering.

Note: More recipes are coming soon!