Cuban Sandwich Empanadas Recipes
THE ULTIMATE CUBAN SANDWICH
Provided by Tyler Florence
Categories main-dish
Time 1h24m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil.
- Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves.
- Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing.
- To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well).
- To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips.
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- Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
- Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.
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- Chop the pork into 1-inch cubes. Toss in the vinegar, mustard and Worcestershire sauce. Place in an oven-safe frying pan or small baking dish and cover with foil. Bake for 2 ½ hours, stirring once halfway through the cooking time. Remove from the oven and shred the pork with the cooking liquid. If there is a lot of excess cooking liquid, use a slotted spoon to remove the pork from the excess sauce before using it in the empanadas.
- Make the dough: Mix the flour and butter in a bowl. With your fingers, work the butter into the flour until it creates small crumbs. Then beat the egg into the water and pour the water/egg mixture into the flour and mix with a fork. Once it comes together, begin kneading with your hands until the dough is smooth, but not too long because you don’t want to soften the butter too much. Refrigerate for at least 15 minutes.
- Stuff it!: Roll out the empanada dough into 8 thin rounds. Place half a slice of Swiss cheese followed by a slice of ham, one-eighth of the pork filling, 2 pickle slices, and another half a slice of Swiss cheese onto each round, placing them off to one side. Fold the round over and seal by lightly wetting the edge with your finger. Fold the edge of the dough over itself repeatedly from one end to the other to form the traditional empanada look.
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