I am a huge fan of fritas. They are popular all over Miami. I like to describe them as burgers filled with spices and served on a bun with ketchup and shoestring fries.
This recipe is good, but it is not what I am used to calling a frita. I think it covers the basics, but some of these flavors can be amplified. I give some suggestions in the notes & comments, but everyone has their own recipe. So feel free to experiment!
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Fritas (Cuban Burgers)
Time: 5 minutes prep, 2-8 hour refrigeration, 10-15 minutes cook
Makes approximately 8-16 burgers
Ingredients:
1 lb. ground beef (or ¾ lb. ground beef and ¼ lb. ground pork)
¼ cup milk
½ cup bread crumbs
1 tbsp. ground onion
1 egg
1 tbsp. ketchup
2 tsp. salt
½ tsp. paprika
½ tsp. Worcestershire sauce
¼ tsp. pepper
Prep:
- Soak the bread crumbs and milk in a small bowl
- Beat the egg in a bowl
Directions:
- In a large bowl, add the meat, soaked break crumbs, beaten eggs, and all other ingredients. Mix well until everything is well incorporated.
- Roll meat into small balls, about 1-inch in diameter, or 2 to 3-inches for bigger burgers. Should yield 8-16 burgers, depending on size.
- Refrigerate for a few hours or overnight to allow all flavors to combine.
- When ready to cook, heat a pan or skillet with some cooking oil.
- Smash each burger with a flat surface as soon as they are placed on the pan, then allow to cook for 5-6 minutes on each side.
- Serve on a bread roll with Julienne/shoestring fries, mustards, and ketchup or hot sauce.
Notes & Comments:
- If you do not want to fry them the fritas at once, they may be frozen in wax paper or plastic wrap. Defrost before frying.
- Best to use Cuban bread rolls
- I personally don't think mustard goes well with these. It is most common to serve with shoestring potatoes (the thinner the better), chopped onions, and ketchup.
- A lot of people use ground chorizo in the meat mixture.
- I think more ketchup and paprika is needed in the mixture.
- Maybe next time I'll add garlic and cumin, I think those flavors would help.
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Receta Original:
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FRITAS
1 lb. de carne molida
¼ taza de leche
½ taza de migas de pan
1 cda. de cebolla molida
1 huevo
1 cda. de salsa catsup
2 cdtas. de sal
½ cdta. de pimentón
½ cdta. de salsa inglesa
¼ cdta. de pimienta
La carne puede ser toda de res o de res y puerco en la proporción de ¾ lb. de res y ¼ lb. de puerco.
A la carne molida, añádale las migas de pan mojada en la leche, el huevo batido y los demás ingredientes, únalo todo bien y déle forma de pequeñas bolitas. Sale 16. Déjalas reposar en el refrigerador un par de horas para que todos los ingredientes impregne bien la carne. Fríalas en una plancha o sartén caliente untado de poco grasa. Sírvalas en panecitos con papitas fritas a la Juliana, mostaza y salsa catsup o chili.
NOTA: Si no desear freírlas todos, puede guardar las restantes en el congelador bien envueltas en papel encerado. Descongelas antes de freírlas.
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