Frita Cubano Recipe

Frita Cubano Recipe

Recipe adapted from Carl Ruiz

• Skill Level: Intermediate
• Makes: 6 servings
• Total Time: 1 hour 25 minutes (includes rest)
• Hands-On: 1 hour 5 minutes

Ingredients

Quick Mojo Aioli

• 1 1/2 cups mayonnaise
• 1/2 cup sour cream
• 4 tablespoons Dijon mustard
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder

For the Burgers

• 1 lb ground beef (80/20 blend)
• 1/2 lb Mexican chorizo
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh black pepper

To Cook

• 2 tablespoons canola oil
• 2 medium white onions, diced
• 12 slices Swiss cheese
• 12 mini Hawaiian rolls, halved
• Mini French Fries (see below)

Mini French Fries

• 3 large russet potatoes
• 1 quart peanut oil
• Kosher salt

Special tools: A deep-fry thermometer, a spider skimmer

Instructions

1. Quick Mojo Aioli

In a bowl, mix together the mayonnaise, sour cream, Dijon mustard, cumin, paprika, onion powder, and garlic powder until smooth. Cover and chill in the fridge until ready to use.

2. Burger Preparation

Combine the ground beef, chorizo, cumin, onion powder, paprika, cayenne, salt, and pepper in a large mixing bowl. Gently mix until evenly incorporated. Let the seasoned meat rest for 15 minutes at room temperature, or up to 4 hours in the refrigerator. Portion into 12 equal pieces and form each into a thick round patty.

3. Cooking the Burgers

Heat a cast-iron skillet over medium-high. Pour in the oil. When hot, add chopped onions and cook until softened and translucent, about 3-4 minutes. Lay the patties directly on top of the cooked onions and press them down gently with a spatula. Let them cook undisturbed for 3-4 minutes, allowing the onions to caramelize into the meat. Flip each patty and continue cooking for another 2-3 minutes, until cooked through. Remove the pan from the heat and top each patty with a slice of Swiss cheese.

4. Assembling the Frita Cubano

Spread about a tablespoon of the mojo aioli on the bottom portion of every Hawaiian roll. Place a burger patty with onions and cheese on each, then pile on a hearty scoop of mini French fries. Cover with the top rolls and serve immediately.

Mini French Fries

1. Prepping the Potatoes: Peel the russet potatoes and grate them using the largest holes on a box grater. Soak the shredded potatoes in a bowl of cold water for 5 minutes to remove excess starch and prevent discoloration. Drain thoroughly and pat completely dry with paper towels.
2. Frying: Pour the peanut oil into a Dutch oven or deep skillet and heat to 375F, using a thermometer to monitor the temperature.
3. Cooking: Fry the potatoes in small batches, stirring gently with a spider to keep them from sticking together. Cook until they are golden and crispy, about 4 minutes per batch. Transfer fries to a bowl, season immediately with salt, and toss so the fries are evenly coated.

Fire up your kitchen and dive into this irresistible Frita Cubanoa Cuban burger masterpiece where juicy beef-chorizo patties meld with caramelized onions, melty Swiss, zesty mojo aioli, and crispy fries stuffed right inside sweet Hawaiian rolls. One bite, and you'll be transported to Miami's vibrant streets, craving seconds before you finish the first. Your taste buds deserve this flavor explosioncook it now and wow your crew!