Guiso de Maíz – Cuban Corn Stew

Guiso de Maiz


1/2 pound tasajo
1/2-pound salt pork
4 ears fresh sweet corn, cut in 1-inch wheels
4 ears fresh sweet corn, kernels cut from the cob
2 ears fresh sweet corn, kernels cut from the cob and ground with 1×2 teaspoon of salt
1 cup cubed white potato
1/4 cup masa harina or white all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
3 tablespoons olive oil for sautéing
3 cloves garlic
1/2 cup tomato sauce
1/4 cup white wine
1 teaspoon vinegar
1/2-pound ham, chunked
1/2 pound Spanish chorizo, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
6 cups chicken stock or broth
1 cup calabaza, cut up (may substitute butternut squash)


Get a nice chunk of tasajo — dried beef that you’ll find in many Latin markets. Remove the fat layer from the tasajo, place it in a saucepan and cover with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 30 minutes. Drain.
Cover the tasajo again with cold fresh water. Bring to a boil, then reduce heat to low and let simmer for 45 minutes to 1 hour, until the meat is tender. Drain and let cool.

Cut the salt pork into bite-size chunks.

Husk all of the corn and peel the potatoes. Take 4 ears corn and cut them into ruedas or wheels about 2 inches thick.

Take 4 more ears corn and use a sharp knife to remove the corn kernels from the cobs. Set aside. Do the same thing with your last 2 ears of corn. Place these corn kernels in a food processor and grind together with 1/2 teaspoon salt and either masa harina or flour. Add just enough masa or flour until you have a moldable dough. Set aside.

Use a large, 8-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender.

Add the garlic, the salt pork, and the tasajo and sauté another minute or two stirring constantly.

Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.

Add the tomato sauce, wine, vinegar, ham, chorizo, salt, pepper, cumin, and chicken stock. Bring the stew to a boil, reduce heat to low, and let simmer. Cook for about 5 minutes, stirring occasionally.

Add all of the vegetables to the stew except the ground corn mixture. Bring the stew to a rolling boil, then reduce heat until you have a slow simmer.

Carefully drop the ground corn/masa mixture by packed teaspoonful’s into the hot stew. This will make little corn dumplings.

Don’t stir, touch, molest, or even look sideways at the stew for the next 10 minutes. This will allow the dumplings to achieve a state of permanent togetherness. Finally, reduce heat to low, cover and simmer for about 20 to 30 minutes.

Adjust seasonings and serve hot.

By Three Guys from Miami

Crock Pot Bourbon Chicken



3 lbs. boneless skinless chicken thighs
3 tablespoons corn starch
1 clove garlic

½ teaspoon fresh grated ginger
4 cloves garlic, minced
½ teaspoon chili flakes
⅓ cup apple juice
2 tablespoons honey
¼ cup brown sugar
¼ cup ketchup
3 tablespoons cider vinegar
¼ cup water
¼ cup Bourbon
¼ cup soy sauce
Optional: green onions for garnish


1.Mix all sauce ingredients in a small bowl.
2.Place chicken in slow cooker, pour sauce over top. Cover and cook on low 6-7 hours or on high 3 hours.
3.Remove chicken and chop into bite sized pieces. Strain liquid and place over medium high heat in a small pot. Combine 3 tablespoons water with 3 tablespoons cornstarch. Whisk into boiling sauce along with 1 clove minced garlic. Stir until thickened.
4.Pour over chicken pieces in the slow cooker and

Cabbage Soup (Wonder Soup)

Cabbage Soup


½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz. can basil, oregano, garlic diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
few shakes of black pepper
½ teaspoon salt (optional)


2.Heat 2 tablespoons of olive oil in a large pot over medium heat.
3.Add celery, onions, bell peppers, and carrots.
4.Saute until slightly tender.
5.Stir in garlic.
6.Pour in chicken broth.
7.Stir in tomatoes and cabbage.
8.Bring to a boil and then reduce heat.
9.Cook until cabbage is tender.
10.Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
11.Taste broth and adjust seasoning if needed.
12.Serve and enjoy!

Slow Cooker Chicken Noodle Soup



1 tbsp. olive oil
1 cup onions, chopped small
1 cup celery, chopped small
2 cups carrots, cut into bite sized pieces
1 lb. chicken breast
1 lb. chicken thighs
1 tbsp. kosher salt
1 tsp black pepper
1 tbsps. dried thyme
2 bay leaves
1 egg noodles or your favorite noodles
8-10 cups chicken broth based on how much broth you prefer


1.Turn large slow cooker on high. Add olive oil to the bottom of the bowl. Add uncooked chicken thighs and breast. Add chopped celery, onions, and carrots. Add salt and pepper, add thyme and bay leaves. Pour chicken broth over the chicken, vegetables and spices and cook on high for 4-6 hours or on low for 6-8 hours.
2.Remove whole chicken pieces from the slow cooker, dice or shred based on your preference, return to slow cooker. Discard bay leaves.
3.Just before you are ready to serve the soup, add egg noodles and stir them in. Recover the slow cooker and allow the noodles to cook for the amount of time listed on the package.
4.Serve hot and enjoy!

Crock Pot Chili



1 lb. browned ground beef
2 14oz cans chili beans
2 28oz cans diced tomatoes
1 tsp garlic
1½ tsp chili powder
¼ tsp black pepper
1 tsp cumin

1.Dump everything in the crock pot and cook on low 6-8 hours
2.Top with cheese if desired

PS: I prefer to brown the beef first’

Poor Man’s Stew



1 lb. ground beef, browned and drained
1.5 lbs. potatoes, diced large
3 carrots, sliced
1 onion, diced
1 garlic clove, minced (I had this on hand already)
1 (6-oz.) can tomato paste
2 cups water
1 tsp. salt
¼ tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano


1.Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
2.In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir.
3.Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time.
4.Serve with buttered sandwich bread.

Chicken Adobo



1 1/2 to 2 lbs. chicken legs or thighs
2 tablespoons vegetable oil
1 large onion, chopped or
2 cloves garlic, minced
1/4 cup white or apple cider vinegar
1/4 cup soy sauce
1/2 cup water
3 tablespoons honey
1 bay leaf
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper


With a paper towel, pat the excess moisture from the chicken on all sides (otherwise, watch out for splattering oil when you sear the meat.) In a large wok or skillet, heat oil over medium-high heat. Sear the chicken on one side until the skin is light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.

Add the onions over the chicken. Pour the vinegar, soy sauce, and water over everything and bring to a simmer. Add the honey, bay leaf, paprika, and pepper. Allow everything to simmer for 20 to 30 minutes. Enjoy the aroma.

Serve hot over rice and vegetable sides.

Boliche Cubano – Cuban-Style Stuffed Beef Roast

Boliche Cubano


1 beef eye of round roast or beef rump roast (about 4 lbs.), trimmed
1 bottle (24 oz.) GOYA® Mojo Criollo
1 pkg. (7 oz.) GOYA® Chorizo
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
¼ cup GOYA® Corn Oil, Canola Oil or Vegetable Oil
1 large yellow onion, thinly sliced (about 1½ cups)
½ cup GOYA® White Cooking Wine
2 medium carrots, peeled and cut into 1” pieces
½ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos
2 bay leaves
1 tsp. whole oregano leaf
8 baby potatoes, peeled


Using long knife, make lengthwise slit in center of thickest end of roast to form deep pocket, about 3” long. Pierce beef all over with tip of knife. Transfer beef to large zip-top bag (or to non-reactive container with lid). Pour Mojo over beef; seal bag. Refrigerate at least 4 hours, or up to 24 hours for best results.

Heat oven to 275°F. Remove beef from refrigerator at least 30 minutes before cooking; discard marinade. Using paper towels, pat beef dry. Stuff pocket of beef with chorizo. Using kitchen twine, firmly tie beef in 1½” intervals, perpendicular to pocket, to enclose chorizo. Sprinkle beef all over with Adobo.

Heat oil in large Dutch oven, or large oven-proof pot over medium-high heat. Add beef. Cook, flipping beef with tongs, until golden brown all over, 5-7minutes; transfer to plate. Add onions to pot; cook, stirring occasionally, until soft, about 3 minutes more. Pour wine and 4 cups water into pot. Bring liquid to boil, scraping up browned bits from bottom of pot with wooden spoon. Add carrots, olives, bay leaves, oregano and beef to pot. Tightly cover pot; transfer to oven.
Cook, flipping roast every hour, until beef is fork-tender, about 4 hours, adding potatoes after 3 ½ hours.

Transfer beef, potatoes, carrots and olives to platter; tightly cover with foil to keep warm. Place pot on stove over medium-high heat. Bring liquid to boil. Cook, stirring occasionally, until sauce reduces to 2 cups, about 5 minutes. To serve, cut beef roast into ½” slices. Pour sauce over beef. Serve warm.

Courtesy of Goya Foods.

Romesco Sauce



2 medium red bell peppers, halved and cored, ( or buy roasted peppers)
2 plum tomatoes- halved
1/2 onion, big sliced
6 garlic cloves, peeled
1 -2 T Olive oil
1-2 dried casabel chili peppers (optional) re-hydrated (pour boiling water over and let soak 30 min or overnight.)
1/2 cup blanched almonds (or use half hazelnuts) or smoked almonds or roasted almonds.
2 T tahini paste
1 tablespoon sherry vinegar
1 teaspoon honey
1 1/2 teaspoons smoked paprika
1 teaspoon kosher salt, or less if using salted almonds
fresh cracked pepper


Preheat oven to 425 F. Place the first four ingredients on a parchment lined sheet pan, tomatoes and peppers with skin side up. Drizzle all with olive oil and roast in the oven turning everything over at 20 minutes. Remove garlic when tender about 30 minutes. Continue roasting peppers, tomatoes and onions until lightly blackened, about 40-50 minutes total.

Cheesecake Flan

Cheesecake Flan


2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract


Special equipment: 10 (3 1/2-inch) ramekins

Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Preheat your oven to 325 degrees F.

Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.

Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

Recipe courtesy of Ingrid Hoffmann