Posts Tagged ‘Cuban Sauce’

Cangrejos Enchilado


Originally known as Crab in Creole Sauce – Makes 4 servings

2 1/2 lbs Lump Crabmeat or Fresh Whole Crab Cleaned and dismembered
1 Jr of Tonita’s Sweet Vine Cuban Sauce

Add 2 ½ pounds of fresh lump crabmeat or fresh whole crab cleaned, dismembered, and swiftly plunged, into 1 jar of the simmering Cuban Sauce Hot or Mild, add sherry or white wine, 1 juice of lime. Cook 10 minutes.
Transfer to a platter, garnish with parsley, and serve immediately, accompanied with rice, salad, and sourdough bread spread with garlic butter.

Variations: Shrimp or Lobster in Tonita’s Cuban Sauce

Substitute 1 ½ pounds large raw shrimp, shelled and deveined. Cook in sauce over low heat 4 to 6 minutes, until heated through.

Vegetarian Style Black Beans


Black Beans (Vegetarian Style)
Frijoles Negros – Makes 8 servings

1lb Black Beans (rinsed, picked over and soaked overnight)
1/2 Cup Chopped Onion
1 Bay Leaf
1 Medium Green Peper
16 oz Jar of Tonita’s Cuban Sauce

1 pound dried black beans, rinsed in cold water, picked over, and soaked overnight in cold water. The quick method that my family uses is after cleaning, cover with cold water and bring beans to a boil over high heat for 10-15 minutes, reduce heat to low, cover and let simmer for a hour. Add a ½ cup chopped onion, 1 bay leaf, and 1 medium-size green bell pepper seeded and diced. Continue to add water and stir while beans are simmering to keep beans covered with water. Next bring the beans to a boil again, reduce heat and cook uncovered until tender and they have almost cracked open, about 1 ½ hours.

Add 1 jar of 16oz Tonita’s Cuban Sauce, to the beans, Hot or Mild depending on how spicy you want the beans, mix well and cook over low heat, covered, until the beans crack open, 30 minutes. Season to taste and serve..