Cuban
Frita Cubana
A Havana-style Cuban frita with a spiced beef and chorizo patty, a tangy paprika-ketchup sauce, and a crown of crisp shoestring potatoes. It is served on a soft toasted Cuban roll, messy in the best way.
Watch it madeSAM THE COOKING GUY · 17:40
Ingredients
- Ground beef, preferably 80/208 oz
- Spanish-style chorizo, casing removed and finely minced2 oz
- Yellow onion, finely grated2 tbsp
- Garlic, finely grated1 clove
- Sweet smoked paprika1 tsp
- Ground cumin1/2 tsp
- Dried oregano1/4 tsp
- Fine salt3/4 tsp
- Black pepper1/4 tsp
- Ketchup1/3 cup
- Water2 tbsp
- White vinegar1 tsp
- Sugar1/2 tsp
- Hot sauce1/2 tsp
- Russet potato, peeled1 medium
- Neutral oil, for frying2 cups
- Cuban rolls or soft hamburger buns2
- Butter or lard, for toasting1 tbsp
- Raw onion, finely chopped2 tbsp
Method
- Cut the potato into very thin matchsticks, rinse in cold water until the water runs mostly clear, then dry thoroughly on a towel.
- In a bowl, gently mix the ground beef, minced chorizo, grated onion, garlic, 1/2 teaspoon paprika, cumin, oregano, salt, and black pepper just until combined.
- Divide the meat mixture into 2 balls, then press each into a thin patty slightly wider than the rolls.
- Stir together the ketchup, water, vinegar, sugar, hot sauce, and remaining 1/2 teaspoon paprika to make the frita sauce.
- Heat the oil in a small deep pot to 350°F, then fry the potato matchsticks in batches until golden and crisp, 2 to 4 minutes per batch.
- Drain the potatoes on paper towels and season lightly with salt while hot.
- Heat a griddle or heavy skillet over medium-high heat and grease it with a little butter or lard.
- Cook the patties until well browned and lightly crusted, about 3 minutes per side, spooning a little frita sauce over each patty during the last minute.
- Split the rolls and toast them cut-side down on the griddle until warm and lightly golden.
- Spread a little frita sauce on the bottom of each roll, add a patty, spoon on more sauce, scatter with chopped raw onion, and pile high with the crisp shoestring potatoes.
- Close the sandwiches and serve immediately while the potatoes are crunchy and the sauce is warm.
Common questions
Can I substitute the chorizo or make this without it?
Yes. Use all ground beef plus a little extra smoked paprika and a pinch more cumin for depth. If you want the closest flavor, choose a fresh Spanish-style chorizo substitute rather than cured sausage, and keep it finely minced.
How long does the potato topping take, and can I prep it ahead?
The potatoes fry in about 2 to 4 minutes per batch, but slicing, rinsing, and drying takes longer and matters most. You can cut and rinse them a few hours ahead; keep them fully dry and chilled until frying.
What are the most common mistakes when making frita Cubana?
Overmixing the meat makes the patties dense, and wet potatoes won’t crisp properly. Also avoid frying at too low a temperature, which makes them greasy, and don’t press the patties too thick or they’ll lose their classic seared edges.
How should I store leftovers and reheat them?
Store patties and sauce separately in the fridge for up to 3 days. Reheat patties in a skillet or oven until hot, and re-crisp potatoes in a dry skillet or hot oven. The potatoes won’t stay fully crisp after storage.
What’s the best way to serve Frita Cubana?
Serve the patty in a soft Cuban-style roll with frita sauce, crispy potatoes, and usually raw or sautéed onion if you like. Add a little hot sauce at the table. Serve immediately so the bread stays soft and the potatoes stay crisp.