Cubanos con Tostones y Frijoles Negros

Tonight I made a scrumptious Cuban meal. Cuban food is full of delicious flavors like lime, onion, garlic, and cilantro. They cook with a lot of pork products also.

The Cubano is a Cuban sandwich traditionally served on bread called medianoche (midnight) bread which is a sweeter bread. It is hard to find here and while I have found a good recipe for it, I just didn't have time to bake it today. When you don't have medianoche bread, Kings Hawaiian sandwich rolls are a great alternative. My first Cubano was made for me by a friend's husband, Alex. He graciously gave me the recipe so I could make them myself. You will need:

• Pork loin (size depends on the number of people you are feeding)
• Bottled mojo sauce (there are many varieties, but I used Goya and it can be found at some grocery stores with the Hispanic foods, but I purchased mine at a local Hispanic grocery)
• Deli ham
• Kings Hawaiian sandwich rolls
• mustard
• mayo
• pickle slices
• swiss cheese slices

Bake the pork in a dish with some of the mojo according to package instructions (until center temperature is 170 F). When it cools, cut it into 1/2-1 inch thick slices. When you are ready to make the sandwich, from the bottom up layer mayo, mustard, ham, pork, pickles, swiss cheese, and a little extra mojo (I sprinkle it on the inside of the top bun). Then you cook it on a grill pan or in a panini press until the cheese is melted and the bun is golden. 

Tostones are fried plantains. When selecting plantains for this, choose the ones that are almost completely black. These are softer and sweeter than the greener looking ones. After peeling them slice them into 1-inch thick discs. Fry them in hot oil until they are a light gold. Remove and smash each disc between two paper towels. Return the flattened discs to the oil and fry until they are a darker golden brown. These can be served with extra mojo but I prefer to eat them on their own!

Black beans can be done many different ways. When I make them I usually use 1 can per 2 people (although I also usually end up with leftovers, yay!). Put it in a slowcooker with finely chopped onion, minced garlic, lime juice to taste, and 1 crumbled slice of bacon per can and cook on med-low stirring frequently. You can also make it in a pan on the oven if you need to make it faster! They can be served with rice but I had rice issues today so the beans were served on their own!