Cuban frita with crispy potato sticks
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 2185, total fat 183 G., saturated fats 45 G., proteins 62 G., carbohydrates 74 G., fiber 8 G., cholesterol 251 mg, sodium 2094 mg, sugar 15 G.
Calories 2185, total fat 183 G., saturated fats 45 G., proteins 62 G., carbohydrates 74 G., fiber 8 G., cholesterol 251 mg, sodium 2094 mg, sugar 15 G.
A frita is a Cuban sandwich made with a juicy beef patty on a bun and topped with crispy potato sticks or French fries. French fries are easy to make by deep-frying grated potatoes, and mojo mayonnaise with garlic and citrus juice makes this sandwich truly delicious.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ground beef (20% fat)
- 450 g raw Mexican chorizo, casing removed
- 1 tsp smoked paprika + extra for seasoning the fries
- 1/4 cup unsweetened condensed milk
- 1/4 cup panko breadcrumbs
- 1 beaten egg
- 0.5 cup mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 cloves garlic, crushed
- 1/4 cup guava paste
- 2 tablespoons apple cider vinegar
- 1 medium onion, cut into half rings
- 2 tablespoons butter
- 1/4 cup ketchup
- 4 large potato buns, cut in half
- 2 large peeled potatoes
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Recipes with similar ingredients: ground beef, chorizo sausage, guava, apple cider vinegar, sandwich buns, Orange juice, paprika
Cooking the dish according to the recipe:
- Combine the ground beef and chorizo in a bowl and sprinkle with smoked paprika, 1 teaspoon salt, and 1 teaspoon black pepper. In another bowl, combine the condensed milk, panko, and egg, then add to the meat mixture. Mix well with your hands and form into 4 patties. Set aside.
- In a small bowl, combine mayonnaise, lime juice, orange juice, and garlic. Season with salt and pepper. Set aside.
- In a small saucepan, combine the guava paste with 3 tablespoons of water. Cook over low heat until the liquid has slightly evaporated. Add the apple cider vinegar and cook for another 2 minutes.
- In a medium skillet over medium-low heat, cook the onion in butter, stirring occasionally, until caramelized, about 45 minutes. Add the onion and ketchup to the guava mixture. Season with salt and pepper.
- Preheat a grill pan over medium-high heat. Grill the patties until crispy on both sides but tender in the middle, turning once, about 4 minutes per side. Toast the cut sides of the buns on the grill for about 1 minute.
- Grate the potatoes using a coarse grater or a food processor fitted with a grating blade. Heat 2.5 cm of olive oil in a deep frying pan and fry the grated potatoes until crisp, 4–5 minutes. Sprinkle with smoked paprika and salt.
- Spread a little mojo mayonnaise on the bottom halves of the buns, place the patties on top, and then top with the bun tops. Top with crispy potatoes and guava ketchup.
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