Cuban Breakfast Fiesta: Aromatic Havana-Inspired Delight

Allergens

Milk, Eggs, Wheat (Gluten)

Ingredients

• 1 1/2 cups all
• purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 1/4 cup vegetable oil, divided
• 8 oz chorizo sausage, casings removed
• 3 cups cooked white rice
• 2 ripe plantains, peeled and sliced
• 2 tablespoons mojo sauce
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter
• Freshly brewed coffee, to serve

Instructions

1. Preheat a deep frying pan or skillet over medium heat. In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In another bowl, combine the milk, egg, and 2 tablespoons of oil. Stir the wet ingredients into the dry ingredients until just combined.
2. Shape the chorizo sausage into small, bite sized fritters and add them to the preheated pan. Fry until golden brown and cooked through, about 5 minutes per side. Remove from the pan and set aside.
3. In another non stick skillet or pan, heat the remaining oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 3 minutes per side. Transfer to a paper towel lined plate to drain any excess oil.
4. For the sweet mojo sauce, combine the mojo sauce, sugar, and butter in a small saucepan over low heat. Stir until well combined and heated through.
5. To serve, divide the cooked rice among 6 plates, top with fried plantains, chorizo fritters, and drizzle with the warm sweet mojo sauce.

Chef’s Insight

To add a pop of color to the dish, garnish with fresh cilantro leaves or thinly sliced green onions.

Notes

Be sure to cook the chorizo fritters until fully cooked and golden brown for a safe consumption.