Posted by Marlen on August 14, 2001 at 16:36:27:
In Reply to: Cuban Sauteed Onions posted by Karl Seidel on August 12, 2001 at 18:52:32:
I am Cuban American and a Food Consultant for icuban.com
The onions are cooked along with the meat in the same frying pan so what you are tasting is a bit of the mojo marinade which permeates the whole dish. For example, when eating palomilla steak or pollo a la plancha, the onions take on that flavor as well.
For the Cuban marinade use sour orange juice, minced garlic, onions, salt and pepper. For chicken, I also use a bit of cumin.
If you cannot find sour orange juice (here in South Florida sour oranges are plentiful and we can also buy the juice in bottles) a good substitute can be made by using 1/2 part unsweetened orange juice and 1/2 part lime or lemon juice.
I use only olive oil when sauteeing.