Cuban
Pulpeta
A Cuban home-style meatloaf, browned first and then simmered in a savory tomato sofrito until tender. Sliced at the table, it shows its hard-boiled egg center and is spooned with the rich criollo sauce.
Watch it madeChef En Mi Cocina · 12:06
Ingredients
- Ground beef6 oz
- Ground pork4 oz
- Hard-boiled egg, peeled1 large
- Raw egg, beaten1 large
- Plain dry breadcrumbs or crushed Cuban crackers1/3 cup
- Whole milk2 tbsp
- Yellow onion, finely grated1/4 cup
- Garlic cloves, minced3
- Ground cumin1/2 tsp
- Dried oregano1/2 tsp
- Salt3/4 tsp
- Black pepper1/4 tsp
- All-purpose flour2 tbsp
- Olive oil2 tbsp
- Green bell pepper, finely chopped1/4 cup
- Tomato sauce1/2 cup
- Dry white wine1/3 cup
- Beef broth or water1/3 cup
- Pimento-stuffed green olives, sliced2 tbsp
- Raisins1 tbsp
- Bay leaf1
Method
- Soak the breadcrumbs in the milk for 5 minutes until softened.
- In a bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten raw egg, grated onion, 2 minced garlic cloves, cumin, oregano, salt, and black pepper.
- Mix gently with your hands until cohesive, but do not overwork the meat.
- Lay a sheet of parchment or plastic wrap on the counter and pat the meat mixture into a rectangle about 1/2 inch thick.
- Place the hard-boiled egg lengthwise in the center, then use the parchment to roll the meat around it into a compact loaf, sealing the seams and ends well.
- Dust the loaf all over with flour, shaking off the excess.
- Heat the olive oil in a small heavy pot or deep skillet over medium-high heat.
- Brown the pulpeta on all sides, turning carefully with two spoons or spatulas, then transfer it to a plate.
- Lower the heat to medium and add the green bell pepper and remaining minced garlic to the same pot.
- Cook for 1 to 2 minutes, stirring up the browned bits, until fragrant.
- Add the tomato sauce, white wine, broth, olives, raisins, and bay leaf, and bring the sauce to a simmer.
- Return the browned pulpeta to the pot, spoon some sauce over the top, cover, and simmer gently for 30 to 35 minutes, turning once or twice.
- Remove the pulpeta and let it rest for 8 minutes while the sauce simmers uncovered if it needs to thicken.
- Discard the bay leaf, slice the pulpeta into thick rounds, and serve with the criollo sauce spooned over the top.
Common questions
Can I substitute the Cuban crackers or breadcrumbs in pulpeta?
Yes. Plain dry breadcrumbs work best, but crushed saltine crackers, Cuban crackers, or even panko can stand in. If using panko, use a little less and add just enough milk to make a soft, moldable mixture.
How long does pulpeta take to make and cook?
Plan on about 20 minutes to mix and assemble, plus 10 to 15 minutes to brown and 35 to 50 minutes to simmer gently, depending on loaf size. It’s done when the center reaches 160°F and the juices run clear.
What are the most common mistakes when making pulpeta?
Overmixing makes the loaf dense, and not sealing the seams can cause the egg to leak out. Also avoid browning on high heat, which can split the crust before the inside cooks through. Handle it gently when turning.
How should I store leftover pulpeta?
Cool it quickly, then refrigerate sliced or whole in an airtight container for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat covered with a little sauce or broth so it stays moist.
What should I serve with pulpeta?
Serve it sliced with the pan sauce, white rice, black beans, and fried sweet plantains for a classic Cuban plate. Mashed potatoes, yuca, or a simple green salad also work well if you want a lighter side.