18 Spicy Cuban Beef Recipes Delicious

Feeling adventurous in the kitchen? Spice up your mealtime with our roundup of 18 Spicy Cuban Beef Recipes that promise to deliver bold flavors and hearty satisfaction. Perfect for home cooks looking to explore vibrant Cuban cuisine, these dishes range from quick weeknight dinners to slow-cooked comfort food. Dive in and discover your next favorite recipe that’ll have your taste buds dancing!

Cuban Beef Picadillo

Loved for its hearty flavors, Cuban Beef Picadillo combines ground beef with a savory mix of olives, raisins, and spices. Perfect over rice or stuffed in peppers, it’s a versatile dish that packs a punch.

Ingredients

• 1 lb lean ground beef
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 garlic cloves, minced
• 1/2 cup pimento-stuffed green olives, sliced
• 1/4 cup raisins
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp finely ground black pepper
• 1/4 cup dry white wine
• 1 cup tomato sauce
• 1 tbsp apple cider vinegar
• 1 tsp granulated sugar
• 1/2 cup water

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and bell pepper. Cook until soft, about 5 minutes, stirring occasionally.
3. Stir in garlic, cumin, oregano, and black pepper. Cook for 1 minute until fragrant.
4. Increase heat to medium-high. Add ground beef. Break it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Pour in white wine. Scrape up any browned bits from the bottom of the skillet. Cook until wine is mostly evaporated, about 2 minutes.
6. Add tomato sauce, vinegar, sugar, and water. Stir to combine.
7. Reduce heat to low. Simmer uncovered for 10 minutes, stirring occasionally.
8. Mix in olives and raisins. Cook for another 5 minutes until flavors meld.

Comforting and rich, Cuban Beef Picadillo offers a delightful contrast of sweet and salty. Serve it over fluffy white rice or use it as a filling for empanadas for a twist.

Ropa Vieja (Cuban Shredded Beef)

Savory and tender, Ropa Vieja is a Cuban classic that transforms flank steak into a flavorful, shredded delight. Perfect for stuffing into tacos or serving over rice.

Ingredients

• 2 lbs flank steak, trimmed of excess fat
• 1 large yellow onion, thinly sliced
• 1 large green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 cup rich tomato sauce
• 1/2 cup pitted green olives, sliced
• 2 tbsp capers, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• 2 tbsp extra virgin olive oil
• 1 cup beef broth
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Season flank steak with salt and sear in the pot until browned on both sides, about 4 minutes per side.
3. Remove steak and set aside. In the same pot, add onion and bell pepper. Cook until softened, about 5 minutes.
4. Add garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
5. Return steak to the pot. Add tomato sauce, beef broth, olives, and capers. Bring to a simmer.
6. Cover and reduce heat to low. Cook for 2 hours, or until steak is tender enough to shred with a fork.
7. Shred steak directly in the pot using two forks. Stir to combine with the sauce.
8. Simmer uncovered for an additional 10 minutes to thicken the sauce.
9. Stir in fresh cilantro before serving.

Buttery soft beef shreds soak up the smoky, tangy sauce, making every bite a complex flavor experience. Try it with a side of sweet plantains for a true Cuban feast.

Cuban Beef Empanadas

Oven-baked Cuban Beef Empanadas bring a taste of the Caribbean to your kitchen with minimal fuss. Perfect for a quick dinner or a party appetizer, these flaky pockets are packed with flavor.

Ingredients

– 2 cups all-purpose flour, sifted for lightness
– 1/2 tsp salt, finely ground
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water, chilled to perfection
– 1 lb ground beef, lean and freshly sourced
– 1 small onion, finely diced for sweetness
– 2 cloves garlic, minced for pungency
– 1 tsp ground cumin, aromatic and earthy
– 1/2 tsp smoked paprika, for a hint of warmth
– 1/4 cup green olives, pitted and chopped for briny contrast
– 1 egg, farm-fresh, beaten for glaze

Instructions

1. Preheat oven to 375°F (190°C) to ensure even baking.
2. In a large bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs.
3. Gradually add ice water, stirring until dough forms. Tip: Handle dough minimally to keep it tender.
4. Wrap dough in plastic and chill for 30 minutes to relax gluten.
5. Brown ground beef in a skillet over medium heat, breaking it into small pieces.
6. Add onion and garlic, cooking until soft, about 5 minutes. Stir in cumin and paprika.
7. Remove from heat; mix in olives. Cool filling to prevent soggy dough.
8. Roll dough to 1/8-inch thickness on a floured surface. Cut into 6-inch circles.
9. Spoon 2 tbsp filling onto each circle. Fold over, sealing edges with a fork. Tip: Ensure edges are tightly sealed to prevent leaks.
10. Brush empanadas with beaten egg for a golden finish.
11. Bake on parchment-lined tray for 25 minutes, until golden and crisp. Tip: Rotate tray halfway for even browning.
Aromatic and satisfying, these empanadas feature a crisp exterior giving way to a savory, spiced filling. Serve with a side of tangy salsa verde for an extra kick.

Cuban Style Beef Stew

Nothing warms the soul like a hearty stew, and this Cuban Style Beef Stew is no exception. Packed with bold flavors and tender meat, it’s a comforting dish perfect for any day.

Ingredients

• 2 lbs chuck beef, cut into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cups ripe tomatoes, crushed
• 1 cup dry red wine
• 2 cups beef broth, low-sodium
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and finely ground black pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes with salt and pepper, then brown in batches, 3-4 minutes per side. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell peppers until soft, about 5 minutes.
4. Add crushed tomatoes, red wine, beef broth, cumin, smoked paprika, and bay leaf. Stir to combine.
5. Return beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
6. Remove lid, continue simmering for another 30 minutes to thicken the stew.
7. Discard bay leaf, stir in fresh cilantro before serving.

Best served over steamed white rice or with crusty bread to soak up the rich sauce. The beef should be fork-tender, and the stew bursting with deep, smoky flavors.

Cuban Beef and Potato Pie

Mouthwatering and hearty, this Cuban Beef and Potato Pie combines savory flavors with comforting textures. Perfect for a family dinner or a cozy night in, it’s a dish that promises satisfaction with every bite.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup beef broth, low-sodium preferred
• 1/4 cup fresh cilantro, chopped
• Salt and finely ground black pepper to taste
• 1 pre-made pie crust, thawed if frozen

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
3. Add ground beef to the skillet. Break it apart with a spoon and cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a leaner pie.
4. Stir in diced potatoes, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
5. Pour in beef broth, bring to a simmer, and cover. Cook until potatoes are tender, about 10 minutes. Tip: Check potatoes with a fork for doneness.
6. Remove from heat and stir in fresh cilantro. Let the mixture cool slightly.
7. Press the pie crust into a 9-inch pie dish. Trim edges for a neat finish.
8. Fill the crust with the beef and potato mixture, spreading evenly.
9. Bake in the preheated oven for 25 minutes, or until the crust is golden brown. Tip: Place a baking sheet underneath to catch any spills.
10. Let the pie rest for 5 minutes before slicing.

Juicy and flavorful, the pie’s crust is perfectly flaky, contrasting the tender filling. Serve with a side of avocado salad for a refreshing twist.

Cuban Beef and Rice

Bold flavors and simple ingredients come together in this hearty Cuban Beef and Rice dish. Perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 lb ground beef, 80% lean for juiciness
• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tbsp rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 2 cups low-sodium beef broth, warmed
• Salt to taste
• Freshly chopped cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
3. Increase heat to medium-high. Add ground beef, breaking it apart with a spoon. Cook until no pink remains, about 6 minutes.
4. Stir in cumin, smoked paprika, and bay leaf. Cook for 1 minute until fragrant.
5. Add rinsed rice to the skillet. Stir to coat grains with the mixture.
6. Pour in warm beef broth. Bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes.
7. Remove from heat. Let stand covered for 5 minutes to allow rice to steam.
8. Discard bay leaf. Fluff rice with a fork. Season with salt as needed.
9. Garnish with freshly chopped cilantro before serving.

Serve this dish with a side of fried plantains for a true Cuban experience. The rice should be fluffy, with the beef mixture evenly distributed throughout. Smoky paprika and cumin give it a depth of flavor that’s hard to resist.

Cuban Beef Tamales

Kickstart your culinary adventure with these Cuban Beef Tamales, a hearty and flavorful dish that’s perfect for any occasion.

Ingredients

• 2 cups masa harina (finely ground corn flour)
• 1 cup rich beef broth (homemade or high-quality store-bought)
• 1/2 cup lard (rendered, for authentic texture)
• 1 lb. beef chuck (finely shredded, cooked until tender)
• 1/2 cup sofrito (freshly made, with crisp bell peppers and onions)
• 1 tbsp cumin (freshly ground, for aromatic depth)
• 1 tsp salt (fine sea salt, for seasoning)
• 10 dried corn husks (soaked until pliable)

Instructions

1. In a large bowl, combine masa harina, beef broth, and lard. Mix until a smooth dough forms. Tip: The dough should stick slightly to your hands but not be too wet.
2. Fold in the shredded beef, sofrito, cumin, and salt. Ensure the mixture is evenly distributed. Tip: Taste the filling for seasoning before assembling.
3. Drain corn husks and pat dry. Spread a thin layer of dough on each husk, leaving a 1-inch border. Tip: Use the back of a spoon for an even spread.
4. Place a spoonful of beef filling in the center of the dough. Fold the husk to encase the filling, then tie with kitchen string.
5. Steam tamales in a large pot over boiling water for 60 minutes, ensuring they’re not submerged. Tip: Check water levels periodically to prevent burning.
6. Remove tamales from steam and let rest for 10 minutes before serving.

Serve these tamales hot, revealing their moist, flavorful interior. The combination of tender beef and aromatic spices wrapped in a soft corn dough offers a comforting bite. Pair with a crisp salad or enjoy as is for a satisfying meal.

Cuban Beef and Black Bean Soup

Luscious and hearty, this soup combines tender beef with creamy black beans for a comforting meal. Perfect for any season, it’s a flavorful dish that satisfies.

Ingredients

• 1 lb chuck roast, cut into 1-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 4 cups beef broth, low-sodium
• 2 cups cooked black beans, rinsed
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes, searing until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell pepper until soft, about 5 minutes.
4. Stir in cumin, smoked paprika, and black pepper, cooking for 1 minute until fragrant.
5. Return beef to the pot, adding beef broth. Bring to a boil, then reduce heat to low.
6. Simmer covered for 1.5 hours, until beef is fork-tender.
7. Add black beans and lime juice, simmering for another 10 minutes.
8. Adjust salt as needed, then stir in cilantro before serving.

Silky beans and melt-in-your-mouth beef create a deeply satisfying texture. Serve with a dollop of sour cream and a side of crusty bread for dipping.

Cuban Beef and Plantain Lasagna

Savor the fusion of Cuban flavors in this unique lasagna. Layers of spiced beef and sweet plantains create a comforting dish.

Ingredients

– 1 lb ground beef (80% lean for richness) – 2 ripe plantains (yellow with black spots for sweetness) – 1 cup tomato sauce (smooth, tangy) – 1 cup shredded mozzarella (creamy, mild) – 1/2 cup ricotta cheese (velvety, slightly sweet) – 1 tbsp olive oil (extra virgin, fruity) – 1 tsp ground cumin (earthy, warm) – 1 tsp garlic powder (pungent, savory) – Salt to taste (fine, sea salt)

Instructions

1. Preheat oven to 375°F. Ensure even heating by placing the rack in the middle. 2. Peel and slice plantains into 1/4-inch thick rounds. Fry in olive oil over medium heat until golden, about 2 minutes per side. Drain on paper towels. 3. Brown ground beef in the same pan, breaking it into small pieces. Add cumin, garlic powder, and salt. Cook until no pink remains, about 5 minutes. 4. Spread a thin layer of tomato sauce at the bottom of an 8×8 baking dish. 5. Layer half the plantains over the sauce, followed by half the beef, ricotta, and mozzarella. Repeat layers, ending with mozzarella. 6. Bake for 25 minutes, or until cheese is bubbly and slightly browned. Let rest for 5 minutes before serving. Tip: For extra crispiness, broil the lasagna for the last 2 minutes. Tip: Letting it rest ensures cleaner slices. Tip: Use a mandoline for uniform plantain slices. Unearth the layers to reveal a melty, savory-sweet masterpiece. The plantains add a caramelized depth, contrasting the spicy beef. Serve with a crisp salad to cut through the richness.

Cuban Beef Stuffed Peppers

Cuban beef stuffed peppers bring a hearty, flavorful twist to your dinner table. Perfect for a weeknight meal that feels special.

Ingredients

• 1 lb lean ground beef
• 4 large bell peppers, vibrant and firm
• 1 cup cooked white rice, fluffy and warm
• 1/2 cup tomato sauce, rich and tangy
• 1/4 cup finely chopped onion, crisp and aromatic
• 2 cloves garlic, minced and pungent
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp smoked paprika, deep and slightly sweet
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 cup shredded cheddar cheese, sharp and melty
• Salt to taste, fine and sea-sourced

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Cut tops off bell peppers; remove seeds and membranes. Stand peppers upright in the dish.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until translucent, about 3 minutes.
4. Add ground beef to skillet. Cook until browned, breaking it apart, about 5 minutes. Drain excess fat.
5. Stir in cooked rice, tomato sauce, cumin, smoked paprika, and salt. Cook for 2 minutes until flavors meld.
6. Fill each bell pepper with beef mixture. Pack lightly to allow room for expansion.
7. Sprinkle shredded cheddar cheese on top of each pepper.
8. Bake for 25-30 minutes, until peppers are tender and cheese is bubbly and golden.
9. Let rest for 5 minutes before serving to set the filling.

Unbelievably tender peppers cradle a spiced beef filling, with melted cheese adding a creamy finish. Serve alongside a crisp green salad for a balanced meal.

Cuban Beef and Corn Casserole

Savor the bold flavors of this Cuban Beef and Corn Casserole, a hearty dish that combines savory beef with sweet corn in a comforting bake. Perfect for a family dinner or potluck, it’s a crowd-pleaser with minimal fuss.

Ingredients

• 1 lb ground beef, 80% lean for richness
• 1 cup sweet corn kernels, fresh or frozen
• 1/2 cup diced yellow onion, for a slight crunch
• 1/2 cup diced green bell pepper, for freshness
• 2 cloves garlic, minced, for aroma
• 1 cup tomato sauce, smooth and tangy
• 1 tsp ground cumin, for warmth
• 1/2 tsp smoked paprika, for depth
• 1 cup shredded cheddar cheese, sharp and melty
• 1/4 cup breadcrumbs, for a crispy topping
• 2 tbsp olive oil, extra virgin for sautéing
• Salt and pepper, to season

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish lightly.
2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper. Sauté until soft, about 5 minutes.
3. Add garlic, cumin, and smoked paprika. Stir for 30 seconds until fragrant.
4. Increase heat to medium-high. Add ground beef. Cook until browned, breaking it apart, about 7 minutes. Tip: Drain excess fat for a lighter casserole.
5. Stir in tomato sauce and corn. Simmer for 5 minutes. Season with salt and pepper.
6. Transfer mixture to the baking dish. Sprinkle cheddar cheese evenly on top.
7. Top with breadcrumbs for a crispy finish. Tip: For extra crunch, toast breadcrumbs in a dry pan before sprinkling.
8. Bake for 20 minutes, or until cheese is bubbly and breadcrumbs are golden. Tip: Let stand for 5 minutes before serving for easier slicing.

Juicy beef mingles with sweet corn under a blanket of melted cheese, offering a satisfying contrast of textures. Serve with a side of avocado salad for a refreshing balance.

Cuban Beef and Sweet Potato Hash

Let’s dive into a hearty dish that’s perfect for any meal. This Cuban Beef and Sweet Potato Hash combines savory and sweet flavors effortlessly.

Ingredients

• 1 lb ground beef, 80% lean
• 2 cups sweet potatoes, diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp rich extra virgin olive oil
• Salt, to season
• Freshly ground black pepper, to season
• 2 farm-fresh eggs
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced sweet potatoes, spreading evenly. Cook for 5 minutes without stirring to allow edges to crisp.
3. Stir sweet potatoes, then add onions. Cook for 3 minutes until onions soften.
4. Push vegetables to one side. Add ground beef to the empty space, breaking it apart with a spatula.
5. Season beef with smoked paprika, cumin, salt, and pepper. Cook until no pink remains, about 5 minutes.
6. Mix beef with vegetables. Create two wells in the hash. Crack an egg into each well.
7. Cover skillet. Cook on low heat for 5 minutes until egg whites set but yolks remain runny.
8. Sprinkle with fresh cilantro before serving.

This hash offers a delightful contrast between the crispy sweet potatoes and tender beef. Top with a fried egg for extra richness, or serve alongside avocado slices for a fresh twist.

Cuban Beef and Chorizo Paella

Kickstart your culinary adventure with this vibrant Cuban Beef and Chorizo Paella, a dish that marries bold flavors with comforting textures.

Ingredients

• 2 cups short-grain rice, such as Bomba or Arborio
• 1 lb beef chuck, cut into 1-inch cubes
• 1/2 lb Spanish chorizo, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/4 cup rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 4 cups chicken stock, warmed
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large paella pan over medium-high heat until shimmering.
2. Season beef cubes with salt and sear until browned on all sides, about 5 minutes. Remove and set aside.
3. Add chorizo to the pan and cook until lightly browned, about 3 minutes. Remove and set aside with the beef.
4. Lower heat to medium, add onion and garlic, sauté until translucent, about 4 minutes.
5. Stir in bell pepper, smoked paprika, and saffron, cooking for 2 minutes until fragrant.
6. Add rice, stirring to coat with oil and spices, toast for 1 minute.
7. Pour in warm chicken stock, bring to a simmer, and arrange beef and chorizo on top.
8. Reduce heat to low, cover, and cook for 20 minutes without stirring to develop the socarrat.
9. Scatter peas over the paella, cover, and cook for 5 more minutes.
10. Remove from heat, let rest for 5 minutes, then garnish with parsley and lemon wedges.

Unleash a symphony of flavors with each bite, where the smoky chorizo and tender beef play off the saffron-infused rice. Serve straight from the pan for an authentic touch, ensuring everyone gets a piece of the coveted crispy bottom.

Cuban Beef and Avocado Salad

Whip up a refreshing yet hearty meal with this Cuban Beef and Avocado Salad, perfect for summer dinners or a protein-packed lunch.

Ingredients

• 1 lb lean ground beef, preferably grass-fed
• 2 ripe avocados, creamy and slightly firm
• 1 cup cherry tomatoes, halved and juicy
• 1/2 red onion, thinly sliced for a sharp bite
• 2 tbsp fresh lime juice, zesty and bright
• 1/4 cup fresh cilantro, roughly chopped for a herby punch
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp ground cumin, warm and earthy
• Salt to taste, finely ground

Instructions

1. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
2. Add the ground beef to the skillet. Break it apart with a spatula. Cook until no pink remains, about 5-7 minutes.
3. Sprinkle the cumin and salt over the beef. Stir well to combine. Cook for another minute to let the flavors meld.
4. Transfer the beef to a plate. Let it cool slightly while you prepare the salad.
5. In a large bowl, combine the cherry tomatoes, red onion, and cilantro. Drizzle with lime juice. Toss gently to mix.
6. Add the slightly cooled beef to the bowl. Gently fold to combine with the vegetables.
7. Slice the avocados in half. Remove the pits. Scoop the flesh out in chunks. Add to the salad.
8. Give the salad one final gentle toss. Be careful not to mash the avocados.

Vibrant and satisfying, this salad boasts a perfect balance of creamy avocados and savory beef. Serve it over a bed of crisp romaine for extra crunch or with warm tortillas on the side.

Cuban Beef and Mango Salsa Tacos

Hungry for a twist on taco night? These Cuban Beef and Mango Salsa Tacos blend savory and sweet for a unforgettable meal.

Ingredients

• 1 lb ground beef, 80% lean for juiciness
• 1 tbsp olive oil, rich extra virgin
• 1 tsp ground cumin, freshly toasted
• 1 tsp garlic powder, finely ground
• 1/2 tsp salt, kosher
• 1/4 tsp black pepper, freshly cracked
• 1 cup mango, ripe and diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeds removed and minced
• 2 tbsp cilantro, freshly chopped
• 1 lime, juiced
• 8 small corn tortillas, warmed

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in cumin, garlic powder, salt, and black pepper. Cook for 1 minute to bloom the spices.
4. Remove skillet from heat. Let beef rest while preparing salsa.
5. In a medium bowl, combine mango, red onion, jalapeño, cilantro, and lime juice. Mix gently.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, keeping them pliable.
7. Assemble tacos by dividing beef among tortillas, topping with mango salsa.

Zesty mango salsa cuts through the rich beef, offering a refreshing contrast. Serve with extra lime wedges for a bright finish.

Cuban Beef and Pineapple Skewers

Now, let’s dive into making these vibrant skewers that blend savory and sweet flavors perfectly.

Ingredients

• 1.5 lbs tender beef sirloin, cut into 1-inch cubes
• 2 cups fresh pineapple chunks, juicy and ripe
• 1/4 cup rich extra virgin olive oil
• 3 tbsp freshly squeezed lime juice
• 2 tbsp finely chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp finely ground black pepper

Instructions

1. In a large bowl, whisk together olive oil, lime juice, cilantro, garlic, cumin, paprika, salt, and pepper to create the marinade.
2. Add beef cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat, about 375°F, ensuring grates are clean and lightly oiled to prevent sticking.
4. Thread marinated beef and pineapple chunks alternately onto skewers, leaving a small space between each piece for even cooking.
5. Grill skewers for 3-4 minutes per side, turning once, until beef is charred on the edges and reaches an internal temperature of 145°F for medium-rare.
6. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Lusciously tender beef paired with caramelized pineapple offers a delightful contrast. Serve these skewers over a bed of cilantro-lime rice for a complete meal that’s bursting with flavor.

Cuban Beef and Coconut Rice

Unlock the flavors of the tropics with this Cuban Beef and Coconut Rice dish, a perfect blend of savory and sweet. It’s a straightforward recipe that delivers maximum taste with minimal fuss.

Ingredients

• 1.5 lbs lean ground beef
• 2 cups jasmine rice, rinsed until water runs clear
• 1 can (13.5 oz) creamy coconut milk
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in ground beef, breaking it apart with a spoon, and cook until no pink remains, roughly 7 minutes.
4. Sprinkle cumin and smoked paprika over the beef, mixing well to coat evenly.
5. Pour in coconut milk and bring the mixture to a gentle simmer.
6. Add rinsed jasmine rice, stirring to combine, then reduce heat to low and cover.
7. Cook for 20 minutes, or until rice is tender and has absorbed all the liquid.
8. Remove from heat and let sit, covered, for 5 minutes to steam.
9. Fluff the rice with a fork, then stir in chopped cilantro and lime juice.
10. Season with salt as needed before serving.

Rich in flavor and texture, this dish pairs the creaminess of coconut rice with the hearty savoriness of spiced beef. Serve it with a side of fried plantains for an authentic Caribbean touch.

Cuban Beef and Lime Mojo Marinade

Amazing flavors await with this Cuban Beef and Lime Mojo Marinade, a perfect blend of tangy and savory that transforms any cut of beef into a mouthwatering dish.

Ingredients

• 1.5 lbs beef skirt steak, trimmed of excess fat
• 1/2 cup fresh lime juice, squeezed from ripe limes
• 1/4 cup rich extra virgin olive oil
• 4 garlic cloves, finely minced
• 1 tsp ground cumin, freshly toasted for aroma
• 1 tsp kosher salt, for balanced seasoning
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/4 cup fresh cilantro, roughly chopped for freshness

Instructions

1. In a large mixing bowl, combine fresh lime juice, rich extra virgin olive oil, finely minced garlic cloves, freshly toasted ground cumin, kosher salt, and finely ground black pepper. Whisk vigorously until the mixture is well blended.
2. Add the trimmed beef skirt steak to the bowl, ensuring it is fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor penetration.
3. Preheat your grill to medium-high heat, aiming for 400°F, to ensure a perfect sear on the beef.
4. Remove the beef from the marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare, or until desired doneness is achieved.
5. Let the beef rest for 5 minutes before slicing against the grain. This ensures tenderness in every bite.
6. Sprinkle with roughly chopped fresh cilantro before serving to add a burst of color and freshness.

Tender and flavorful, this Cuban Beef with Lime Mojo Marinade pairs beautifully with a side of black beans and rice. The acidity of the lime cuts through the richness of the beef, creating a balanced dish that’s sure to impress.

Conclusion

Kickstart your culinary adventure with these 18 Spicy Cuban Beef Recipes that promise to delight your taste buds and spice up your mealtime. Whether you’re craving something bold or subtly seasoned, there’s a dish here for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the flavor love!

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