“Authentic Cuban Breakfast: A Gluten-Free Culinary Adventure!”
Discover the true essence of Cuban cuisine with this gluten-free breakfast recipe, boasting an array of mouthwatering flavors and textures. Experience the richness of tostones, the savory notes of chorizo sausage, and the delightful balance of Huevos Rancheros in a dish that's both authentically Cuban and perfectly suited for those with dietary restrictions.
Allergens
Soy (in chorizo), Dairy (queso blanco cheese)
Ingredients
- 1. 2 ripe plantains 2. 4 oz gluten
- free chorizo sausage 3. 2 large eggs 4. 1/2 cup black beans, cooked 5. 1/4 cup rice, cooked 6. 1/4 cup green plantain banana chips 7. 1 avocado, sliced 8. 1/4 cup shredded queso blanco cheese 9. 1/4 cup fresh cilantro leaves 10. 2 tbsp olive oil 11. Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Peel plantains and slice into 1/2 inch thick rounds. Brush with olive oil and season with salt and pepper. Arrange on the prepared baking sheet, bake for 18 minutes until golden brown and tender, flipping halfway through. Set aside.
- In a non stick pan, cook gluten free chorizo sausage over medium heat until browned and crispy, about 5 minutes. Remove from pan, set aside.
- In the same pan, cook eggs to preference (sunny side up or over easy).
- Assemble: Place a bed of rice on each plate, top with cooked black beans, chorizo sausage, tostones, eggs, avocado slices, and queso blanco cheese. Garnish with fresh cilantro leaves.
Chef’s Insight
The fusion of flavors and textures in this Cuban breakfast creates a memorable dining experience. The gluten-free chorizo adds a savory note, while the plantains provide a subtle sweetness.
Notes
1. Feel free to experiment with different types of cheese or gluten-free sausages for variety. 2. You can adjust the spiciness of the dish by using spicier chorizo or adding more hot sauce.