Cuban Garlic Dipping Sauce Recipes

MARGIE'S CUBAN SOFRITO (SAUCE)

Steps:

• Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add the bell pepper, and saute until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a yummy green paste with oil around it. Stir in the tomatoes, if using, and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste, and adjust seasonings if desired. Remove bay leaves.
• Now the sauce is done. You can add it to meat, rice, beans fish or potatoes. Thin the sauce down if necessary with water, wine, beer, or whatever is handy.

CUBAN PICADILLO EMPANADA AND CILANTRO CREAM SAUCE

Steps:

• For the filling: Heat the oil in a large saute pan set over medium-high heat. Add the turkey and sprinkle with salt and pepper. Cook, stirring to break up the turkey, until browned and cooked through, about 5 minutes. Using a slotted spoon, transfer the turkey to a bowl and keep the fat in the pan. Add the chili powder, coriander, cumin, garlic, onions and bell peppers, and cook until soft and fragrant, 7 to 8 minutes. Add the meat back to the pan and stir to incorporate. Add the tomato puree, raisins, capers, olives, thyme and bay leaf, and cook until all of the flavors come together and the liquid is absorbed, about 10 minutes. Season with the lime juice, salt and pepper. Cool the filling completely.
• For the dough: In a large bowl, sift together the flour, masa harina, baking powder and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup water, and work it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Lightly flour a rolling pin and a clean surface. Divide the dough in half. Refrigerate half of the dough and roll out the other half of the dough to 1/8-inch thick. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough. Repeat with the remaining dough.
• In a small bowl, beat the egg with 1 tablespoon water. Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill for at least 30 minutes.
• For the sauce: In a small mixing bowl, add the crema, cilantro and lime juice. Mix thoroughly and season with salt and pepper.
• Preheat the oven to 375 degrees F. Grease a baking sheet.
• Place the empanadas on the prepared baking sheet and brush the tops with some egg wash. Using a fork, prick a few holes in the tops of the empanadas for the steam to escape. Bake until the empanadas are golden brown, 30 minutes.

MOJO SAUCE MARINADE

Steps:

• Start by taking apart the garlic head into cloves and remove the papery skin. Next, place the garlic cloves and white onion into a food processor or blender and blend into a finely chopped mixture.
• Then, pour the garlic and white onion mixture into a mixing bowl with remaining ingredients. Mix everything well with a whisk or spoon and let the marinade sit for 45 minutes before using or storing inside the refrigerator.

TOSTONES WITH GARLIC MOJO DIPPING SAUCE

Steps:

• For the mojo: Finely mince or use a rasp grater to grate the garlic into a small bowl or the base of a mortar and pestle. Add the salt and pepper and use a fork or the pestle to mash into a paste. Strip the oregano and cilantro leaves off the stems and add them to the bowl, mashing them into the paste. Whisk in the sour orange juice or equal parts lime and orange juice and the olive oil. Taste and add additional salt if desired. Set aside while you prepare the tostones.
• For the tostones: Heat 3 inches of vegetable oil in a medium heavy-bottomed pot or Dutch oven until it reaches 325 degrees F on a deep-fry thermometer.
• While the oil heats, peel the plantains and cut on the bias into 2-inch-thick pieces.
• Fry the plantains in batches until crisp and pale yellow, about 2 minutes. Remove from the oil with a slotted spoon and drain on paper-towel-lined baking sheets. Repeat with the remaining plantains.
• Move the pot the off the heat (do not discard the oil).
• Line a cutting board with parchment paper and gather a flat-bottomed glass and small bowl of water. Place a fried plantain on the parchment paper, dip the bottom of the glass in the water and use it to smash the plantain to about 1/2-inch thick. Repeat with the rest of the plantains.
• Put the oil on the heat again and bring it back up to 325 degrees F. Fry the smashed plantains in batches until golden and crisp, 1 to 2 minutes. Drain on paper towels, season with salt and serve hot with the garlic mojo dipping sauce.

CUBAN GARLIC SAUCE

Steps:

• NOTE: If you can't find sour orange juice, use 1/2 cup orange juice combined with 1/2 cup lemon juice.
• Crush garlic and salt in a mortar and pestle or in a food processor until it forms a smooth paste. Combine garlic, onion, and orange juice in a bowl.
• Heat oil in a skillet, add mixture, and stir for 3 minutes.
• This sauce can be used immediately or stored in refrigerator and reheated.

GARLIC DIPPING SAUCE FOR BREAD

Steps:

• Put all ingredients in a bowl or jar and serve within a 1/2 hour.
• This can also be refrigerated.
• Refrigerate after using.
• If you purchase a good olive oil, it will solidify in the fridge.
• Just let it thaw for a few minutes at room temperature.

CUBAN TOSTONES WITH GARLIC MOJO SAUCE

Steps:

• Heat oil for deep frying.
• Peel the plantains and slice them at an angle into 1~1½" thick pieces.
• Gently slide into the hot oil and fry for 4~5 minutes, flipping once. Using a slotted spoon, remove the plantains from oil and place on a paper towel lined plate to drain for about 2 minutes.
• When the fried slices are just cool enough to handle, about 2~3 minutes; gently but firmly flatten them to about ⅜" thick. I used my poori press to press the fried plantains, but a soup can, tortilla press or even a rolling pan will also work.
• Gently drop the flattened plantains back into the hot oil and fry for another 3~4 minutes, turning once, until golden and crisp along the edges.
• Return to the paper to drain, sprinkle the hot tostones with salt, and serve immediately.
• In a large saucepan, combine the olive oil, garlic, onion and bring to a gently simmer over medium heat, then lower the heat to low. Simmer for 12~14 minutes or until the garlic and onion are very soft and just starting to turn golden.
• Remove from the heat and stir in the salt and ground cumin.
• Set aside for 2 minutes to cool slightly. Gently stir in the lime juice and ground pepper. Serve with tostones.

CUBAN-INSPIRED SANDWICH DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Add cream cheese and Swiss cheese to a large bowl. Blend well using an electric mixer. Add mayonnaise and mustard and mix until smooth. Stir in ham, pork, salami, and diced dill pickles until well combined. Spoon mixture into an oven-safe dish. Sprinkle remaining 3 tablespoons Swiss cheese over the top.
• Bake in the preheated oven until heated through, 18 to 20 minutes.
• Preheat the oven's broiler. Broil the dip until the top is nicely browned and bubbly, 1 to 2 minutes. Watch closely, so it doesn't burn.
• Slice the bread in 1/2-inch-thick slices to use as dippers. Serve with the hot dip.