Christmas Eve, or “Nochebuena,” is one of the most important celebrations in Cuban culture. It’s a time for family gatherings, vibrant music, and, most importantly, delicious food. This article presents ten authentic Cuban recipes that will make your Christmas Eve dinner unforgettable. These recipes blend traditional flavors with festive flair, ensuring a delightful culinary experience for your family and friends.
10 Recipes for Your Cuban Christmas Eve Dinner
1. Lechón Asado (Roast Pork)
Ingredients:
- 1 whole pork shoulder (about 8-10 pounds)
- 1 cup sour orange juice (or a mix of orange and lime juice)
- 1/2 cup olive oil
- 10 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Salt and pepper to taste
Instructions:
In a large bowl, combine sour orange juice, olive oil, garlic, oregano, cumin, salt, and pepper to make a marinade.
Place the pork shoulder in a large roasting pan and pour the marinade over it, ensuring it is well-coated. Cover and refrigerate for at least 12 hours, preferably overnight.
Preheat the oven to 350°F (175°C). Remove the pork from the refrigerator and let it come to room temperature.
Roast the pork for about 4-5 hours, basting occasionally with the marinade, until the meat is tender and the skin is crispy.
Let the pork rest for 15-20 minutes before slicing and serving.
2. Moros y Cristianos (Black Beans and Rice)
Ingredients:
- 2 cups long-grain white rice
- 2 cups cooked black beans (with some cooking liquid)
- 1/4 cup olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 bay leaves
- Salt and pepper to taste
Instructions:
In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until the vegetables are soft and fragrant.
Stir in the cumin, bay leaves, salt, and pepper. Add the rice and stir to coat with the vegetable mixture.
Add the black beans along with their cooking liquid. If necessary, add enough water to cover the rice and beans by about an inch.
Bring to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Fluff the rice with a fork and remove the bay leaves before serving.
3. Yuca con Mojo (Cassava with Garlic Sauce)
Ingredients:
- 2 pounds yuca (cassava), peeled and cut into chunks
- 1/2 cup olive oil
- 8 cloves garlic, thinly sliced
- 1/2 cup sour orange juice (or a mix of orange and lime juice)
- Salt to taste
Instructions:
In a large pot, bring salted water to a boil. Add the yuca and cook until tender, about 20-25 minutes. Drain and set aside.
In a saucepan, heat the olive oil over medium heat. Add the garlic and sauté until golden brown, being careful not to burn it.
Remove the saucepan from the heat and stir in the sour orange juice and salt.
Pour the garlic sauce over the cooked yuca and toss to coat. Serve warm.
4. Ropa Vieja (Shredded Beef Stew)
Ingredients:
- 2 pounds flank steak
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup dry white wine
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 2 bay leaves
- Fresh cilantro, chopped (for garnish)
Instructions:
In a large pot, place the flank steak and add enough water to cover. Bring to a boil, then reduce the heat and simmer until the meat is tender, about 1.5 to 2 hours.
Remove the steak from the pot and let it cool. Shred the meat using two forks and set aside.
In the same pot, heat olive oil over medium heat. Add the onion, bell peppers, and garlic, and sauté until the vegetables are soft.
Stir in the tomato sauce, diced tomatoes, white wine, cumin, oregano, salt, pepper, and bay leaves. Bring to a simmer.
Add the shredded beef back into the pot and stir to combine. Cover and simmer for about 30 minutes, allowing the flavors to meld.
Remove the bay leaves, garnish with fresh cilantro, and serve.
5. Tostones (Fried Green Plantains)
Ingredients:
- 4 green plantains
- Vegetable oil for frying
- Salt to taste
Instructions:
Peel the plantains and cut them into 1-inch thick slices.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat.
Fry the plantain slices in batches until they are golden brown, about 2-3 minutes per side. Remove from the oil and drain on paper towels.
Using the bottom of a glass or a tostonera, flatten each fried plantain slice.
Return the flattened plantains to the hot oil and fry again until they are crispy, about 1-2 minutes per side.
Drain on paper towels and sprinkle with salt. Serve immediately.
6. Ensalada de Aguacate (Avocado Salad)
Ingredients:
- 2 large ripe avocados, sliced
- 1 small red onion, thinly sliced
- 1 large tomato, sliced
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
Arrange the avocado slices, red onion, and tomato on a serving platter.
In a small bowl, whisk together the olive oil, vinegar, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Garnish with fresh cilantro and serve immediately.
7. Arroz con Leche (Rice Pudding)
Ingredients:
- 1 cup long-grain white rice
- 4 cups whole milk
- 1 cup water
- 1 cinnamon stick
- 1 lemon zest strip
- 1 cup sugar
- 1 teaspoon vanilla extract
- Ground cinnamon (for garnish)
Instructions:
In a large pot, combine the rice, water, cinnamon stick, and lemon zest. Bring to a boil, then reduce the heat and simmer until the rice is tender and the water is absorbed.
Remove the cinnamon stick and lemon zest. Stir in the milk, sugar, and vanilla extract.
Continue to cook over low heat, stirring frequently, until the mixture thickens to a creamy consistency, about 30 minutes.
Remove from heat and let cool slightly. Serve warm or chilled, garnished with ground cinnamon.
8. Flan Cubano (Cuban Flan)
Ingredients:
- 1 cup sugar
- 1/4 cup water
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
Instructions:
Preheat the oven to 350°F (175°C).
In a saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns a deep amber color.
Carefully pour the caramel into a flan mold or baking dish, tilting to coat the bottom evenly.
In a blender, combine the sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla extract. Blend until smooth.
Pour the mixture over the caramel in the flan mold.
Place the flan mold in a larger baking dish and fill the larger dish with hot water to create a water bath.
Bake for about 1 hour, or until the flan is set and a knife inserted in the center comes out clean.
Let the flan cool to room temperature, then refrigerate for at least 4 hours before serving.
9. Cuban Sandwich
Ingredients:
- 1 loaf Cuban bread (or French bread)
- 1/4 cup yellow mustard
- 1/2 cup butter, softened
- 1/2 pound roast pork, thinly sliced
- 1/2 pound ham, thinly sliced
- 1/4 pound Swiss cheese, thinly sliced
- 1/4 cup dill pickles, sliced
Instructions:
Preheat a griddle or large skillet over medium heat.
Slice the bread in half lengthwise. Spread mustard on one half and butter on the other half.
Layer the roast pork, ham, Swiss cheese, and pickles on the mustard-coated half of the bread.
Top with the buttered half and press down gently.
Place the sandwich on the griddle and press down with a heavy skillet or sandwich press.
Grill until the bread is crispy and the cheese is melted, about 3-4 minutes per side.
Slice the sandwich into servings and enjoy warm.
10. Buñuelos (Cuban Fritters)
Ingredients:
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- Vegetable oil for frying
- 1 cup sugar
- 1 teaspoon ground cinnamon
Instructions:
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Remove from heat and stir in the flour until the mixture forms a ball.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Drop spoonfuls of dough into the hot oil and fry until golden brown, about 2-3 minutes per side.
Remove buñuelos from oil and drain on paper towels.
In a small bowl, mix sugar and cinnamon. Roll warm buñuelos in the cinnamon sugar mixture before serving.
See Also: English Christmas Dinner: Roast, Sides, Desserts & Drinks
Conclusion
A Cuban Christmas Eve dinner, rich in tradition and flavor, is a wonderful way to celebrate the holiday season with family and friends. These ten recipes, from the succulent Lechón Asado to the sweet and crispy Buñuelos, offer a taste of authentic Cuban cuisine that will make your Nochebuena feast memorable. Enjoy the vibrant, comforting flavors and the joyous atmosphere that these dishes bring to your festive table.