El Cochinito is a family-owned business that has been serving authentic Cuban food in Silver Lake since 1988. Join the Fowler and third-generation owner Daniel Navarro to learn how to make the Cuban national dish ropa vieja with shredded beef, chicken, or pork; white rice and black beans; and crispy plantain tostones with garlic sauce. Come with supplies prepared and ready to cook! El Cochinito – Ropa Vieja with crispy tostones and garlic sauce Equipment Needed: Stove Large stock pot 8qt medium dutch oven dish 6 qt medium pot 3 qt slotted spoon or medium skimmer kitchen towel paper towel Rice cooker or 3 qt pot and lid - measuring cup strainer measuring spoon food processor OR mortar and pestle Ropa Vieja Ingredients (serves 4-6 people) 2lb Flank Steak (substitute: chicken breast or pork butt) 1 Spanish Onion (yellow onion) 1 green bell pepper 2 large tomatoes 6 cloves garlic 16 oz tomato sauce 32 oz chicken stock 2 bay leaf 4 TB ground cumin 1 TB ground dry oregano 1 C olive oil Tostones Ingredients: 2 green plantains 1 qt vegetable oil Garlic Sauce Ingredients: 2 heads peeled garlic cloves 1/2 C vegetable oil 1/4 C white vinegar 1/4 C lime juice White Rice Ingredients: 2 C long grain white rice 2 TB olive oil TO PREPARE IN ADVANCE: 1) Shredded Meat (2-2.5 hours) - PUT MEAT IN STOCK POT AND FILL WITH WATER TO COVER MEAT (IF USING FLANK STEAK, CUT ACROSS THE GRAIN INTO 3 INCH PIECES BEFORE PUTTING INTO POT) - BRING WATER TO SIMMER FOR 90 MIN - LET COOL 30 MIN - THEN SHRED BY HAND - REFRIGERATE UNTIL CLASS 2) Black Beans (2.5 hours) Chef recommends the dish with black beans and encourages you to make black beans in advance and reheat if refrigerated. Equipment Needed: Lage 8 qt pot cutting board chef knife mortar and pestle wooden spoon Black Beans Ingredients: 4C dry black beans 6 QT water 1/2 Spanish onion 1/2 green bell pepper 1 C Vegetable Oil 1 C Spanish Onion medium. dice 1 C green bell pepper, medium dice ½ C Garlic, minced 4 bay leaf 4 TB ground cumin 1 TSP black pepper 4 TBSP salt 4 TBSP golden cooking wine 4 TBSP olive oil 4 TBSP raw sugar 2-4 TBSP salt Instructions: RINSE YOUR BEANS AND ADD THEM TO A LARGE POT WITH THE WATER. ADD A PEELED SPANISH ONION AND A CLEANED GREEN BELL PEPPER. BRING POT TO A BOIL. IN A SMALL SAUCE POT, ADD THE NEXT SECTION OF INGREDIENTS AND BRING TO A SIMMER. COOK SLOWLY AND STIR WITH A WOODEN SPOON. ONCE THE ONIONS ARE TRANSLUCENT ADD EVERYTHING TO THE POT OF BEANS. KEEP THE BEANS AT A SIMMER UNTIL TENDER. AND CHECK FOR SEASONING.

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