question: Format: recipe book chapter  
  Content: 5 traditional Cuban recipes  
  Case: in english and lowercase
answer: # chapter 3: traditional cuban recipes
  
  ## 1. ropa vieja
  
  ### ingredients
  - 2 pounds flank steak
  - 1 onion, sliced
  - 1 green bell pepper, sliced
  - 4 cloves garlic, minced
  - 1 can (15 ounces) crushed tomatoes
  - 1 teaspoon ground cumin
  - 1 teaspoon dried oregano
  - 1 bay leaf
  - 1/2 cup dry white wine
  - 1/4 cup olive oil
  - salt and pepper to taste
  
  ### instructions
  1. in a large pot, heat olive oil over medium heat. add the steak and brown on all sides.
  2. remove the steak and set aside. in the same pot, add onions, bell pepper, and garlic. sauté until soft.
  3. return the steak to the pot. add crushed tomatoes, white wine, cumin, oregano, bay leaf, salt, and pepper.
  4. reduce heat to low, cover, and simmer for about 2 hours or until the steak is tender and can be shredded easily.
  5. remove the steak, shred with two forks, and return to the pot. simmer for another 15 minutes.
  6. serve hot, typically with rice and black beans.
  
  ## 2. arroz con pollo
  
  ### ingredients
  - 4 chicken thighs, skin-on
  - 1 tablespoon olive oil
  - 1 onion, diced
  - 1 green bell pepper, diced
  - 2 cloves garlic, minced
  - 1 1/2 cups rice
  - 2 cups chicken broth
  - 1/2 cup tomato sauce
  - 1 teaspoon ground cumin
  - 1 teaspoon saffron threads
  - 1 cup frozen peas
  - salt and pepper to taste
  
  ### instructions
  1. in a large pan, heat olive oil over medium heat. season chicken with salt and pepper and brown on all sides. remove and set aside.
  2. in the same pan, add onion, bell pepper, and garlic. sauté until softened.
  3. stir in the rice, cumin, and saffron, cooking until the rice is lightly toasted.
  4. add chicken broth, tomato sauce, and peas. return chicken to the pan.
  5. reduce heat, cover, and simmer for 25-30 minutes, or until rice is cooked and liquid is absorbed.
  6. serve hot, garnished with fresh herbs if desired.
  
  ## 3. picadillo
  
  ### ingredients
  - 1 pound ground beef
  - 1 onion, chopped
  - 1 green bell pepper, chopped
  - 3 cloves garlic, minced
  - 1 can (8 ounces) tomato sauce
  - 1/4 cup raisins
  - 1/4 cup green olives, sliced
  - 1 tablespoon capers
  - 1 teaspoon ground cumin
  - 1 teaspoon dried oregano
  - salt and pepper to taste
  
  ### instructions
  1. in a large skillet, cook ground beef over medium heat until browned. drain excess fat.
  2. add onion, bell pepper, and garlic to the skillet. cook until vegetables are soft.
  3. stir in tomato sauce, raisins, olives, capers, cumin, oregano, salt, and pepper.
  4. reduce heat and simmer for 20 minutes, allowing flavors to meld.
  5. serve hot with white rice or plantains.
  
  ## 4. yuca con mojo
  
  ### ingredients
  - 2 pounds yuca, peeled and cut into chunks
  - 1/2 cup olive oil
  - 6 cloves garlic, minced
  - 1/2 cup fresh lime juice
  - 1 teaspoon salt
  - 1/2 teaspoon ground cumin
  
  ### instructions
  1. in a large pot, boil yuca in salted water until tender, about 20-25 minutes. drain and set aside.
  2. in a saucepan, heat olive oil over medium heat. add garlic and cook until fragrant.
  3. stir in lime juice, salt, and cumin. cook for 2 minutes.
  4. pour the mojo over the cooked yuca and toss to coat.
  5. serve warm as a side dish.
  
  ## 5. tostones
  
  ### ingredients
  - 2 green plantains
  - vegetable oil for frying
  - salt to taste
  
  ### instructions
  1. peel the plantains and cut them into 1-inch slices.
  2. heat vegetable oil in a frying pan over medium-high heat.
  3. fry the plantain slices until golden, about 3-4 minutes per side. remove and drain on paper towels.
  4. using the bottom of a glass or a tostonera, flatten each plantain slice.
  5. return flattened plantains to the hot oil and fry again until crispy, about 2 minutes per side.
  6. remove from oil, drain on paper towels again, and sprinkle with salt.
  7. serve hot as a snack or side dish.