Frita Cubana

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 lb of ground beef
3 links of spanish chorizo
2 med yellow onions
4 cloves of garlic
1/2 tblsp of salt
2 tblsp of olive oil (seperated)
1 tblsp of ground cumin
3 tblsp of paprika
4 cuban bread rolls
3 cups shoestring potatoes
1/2 cup of ketchup
1 bag of fried plantain chips for garnish.



Take ground beef and put it in a mixing bowl. Take the chorizo links peel the outer casing and grind in a food processor add to the bowl. Chop one onion and put into food processor, smash the three cloves of garlic and add to the food processor add the first tblspoon of olive oil and grind. Add this mixture to the bowl. With clean hands start to incorporate the meats and onion garlic mixture. Start adding paprika at small amounts as you mix the meat add salt and cumin and keep mixing until well incorporated. Take mixture and form into 4 oblong patties shaped to fit inside the rolls Take the second onion and cut into thin slices, in a heated skillet put the second tblesp of olive oil and saute until caramelized and tender. Heat the BBQ grill take a napkin and swab the grill so that the patties don't stick. Place your patties on the grill until desired tempurature for well done cook 7 mins on each side. To plate the fritas open the cuban bread rolls lenghtwise spread some ketchup on the bottom half place the patties on that half, then take the sauted onions and place on top of the pattie, then take the shoestring potatoes and place on top the onions take the top portion of the bread and close the sandwich. Cut the frita in half and serve with fried green plantain chips.