Adapted from Memories of a Cuban Kitchen: More Than 200 Classic Recipes by Mary Urrutia Randelman and Joan Schwartz.
Carne fría is a combination of chopped sirloin, pork, and sometimes fois-gras, which is baked or blanched and served cold with sweet preserves or strong mustard.
This dish is a favorite of Latin family lunches, along with pastelitos, cangrejitos, and bocaditos.
However, this is one of those second-course recipes everyone makes, but no one writes down.
Here it is!
The cooking time is cut in half by baking, but traditionally, the meat rolls are wrapped in a cheesecloth, then sewn together and poached in a light broth for two hours. With four rolls to cook, we decided to try both. Though we preferred the poached version with the added flavor of the seasoned poaching liquid, the baked ones were very close, and we’ve included notes on how to make them in case you’re short on time.