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1
Mix and shape the patties
10 Mins
Room temperature
Put the ground beef, crumbled chorizo, breadcrumbs, egg, 50 g of diced onion, garlic, 30 g of ketchup, 4 g of cumin, 4 g of smoked paprika, salt and pepper in a large bowl. Mix with your hands just until everything is combined, then divide into 4 equal portions and shape each into a thin patty about 12 cm across — wider than the rolls, because the patties shrink. Press a shallow dent into the centre of each patty with your thumb so it cooks flat instead of puffing up.
Make the patties thin and wide: a frita is a thin, charred patty, not a thick pub burger. The dent stops the middle from doming.
Done when: 4 even, thin patties that hold their shape when lifted.
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2
Cut and fry the shoestring potatoes
12 Mins
175°C (350°F)
Drain the matchstick potatoes and dry them well in a clean towel — wet potatoes spit in hot oil. Heat the oil in a deep, heavy pot to 175°C (350°F) and fry the potatoes in 2–3 batches for 2–3 minutes each, until crisp and pale golden. Lift them out with a slotted spoon, drain on a rack and salt lightly while hot. Keep them warm in a low oven while the patties cook.
Dry the matchsticks properly and do not crowd the pot — crowded potatoes steam instead of frying and turn limp.
Done when: Crisp, pale-golden matchsticks that snap when bent.
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3
Cook the patties
10 Mins
Medium-high heat — patties to 71°C (160°F)
Heat a large griddle or cast-iron pan over medium-high heat and brush it lightly with oil. Cook the patties for 4–5 minutes per side, pressing them flat with a spatula once at the start, until they are well browned and charred at the edges and the centre reaches 71°C (160°F). Do not press them again — pressing squeezes the juices out.
A hot griddle and one press only: that is what gives the frita its charred, crisp edges and juicy middle.
Done when: Deep brown with charred edges; the centre is 71°C (160°F) and the juices run clear.
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4
Make the sauce and toast the rolls
5 Mins
Medium heat, about 175°C (350°F) griddle
Stir the remaining 60 g of ketchup with the vinegar, 2 g of smoked paprika and 1 g of cumin until smooth. Wipe the griddle clean, then toast the cut sides of the Cuban rolls on it for 1–2 minutes until lightly golden and warm. Spread sauce generously on both halves of each roll.
Toast the rolls on the same griddle while it is still hot from the patties — they pick up a little of the meat flavour.
Done when: Rolls warm and lightly golden on the cut side; sauce smooth and spreadable.
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5
Assemble the fritas
5 Mins
Room temperature
Set a patty on the bottom half of each roll, spoon a little more sauce over it, scatter the thinly sliced raw onion on top, then pile on a generous handful of the hot shoestring potatoes — the classic frita is buried under them. Press the top half of the roll down gently and serve at once, while the potatoes are still crisp.
Pile the potatoes on top of the patty, not beside it — they steam-soften if they sit under the bun, and the frita is meant to be eaten with the potatoes in every bite.
Done when: A tall, messy sandwich with crisp potatoes spilling out; serve immediately.
auto_awesome Finishing Touches & Plating
Serve at once, while the patty is hot and the shoestring potatoes are still crisp, with guarapo or a cold lager and plenty of napkins — a frita is eaten with both hands and it will drip. This frita cubana recipe is at its best in the first five minutes, before the potatoes soften under the bun.
Cuba
3h
