Miami's Famous Cuban Frita Recipe with El Mago de Las Fritas

SEE RECIPE BELOW! In this episode of Cuban Culinary Journey, I visit El MAgo de las Fritas in Miami before recreating my own version of the iconic Cuban frita at home. Crispy Papitas, seasoned beef, Cuban Bread, and all the flavors that makes this a Cuban Classic. https://www.cubanculinaryjourney.com/... : Hialeah Shirt https://amzn.to/4vN7OHG : Burger press https://amzn.to/4vgWWC9 : Blackstone Grill https://amzn.to/43GBjPv : Kitchen Scale https://amzn.to/4xCfU7S : Ice Cream Scoop Frita Mix  1 ½ pounds ground beef 88/12  ½ pound ground pork  12 ounces ground chorizo  1 yellow onion, grated  ¼ cup ketchup  1 tablespoon pimentón  2 ½ teaspoon kosher salt  ½ teaspoon black pepper  2 teaspoons Worcestershire sauce Sauce  1 cup ketchup  ½ cup water  2 tablespoons vinegar  1 tablespoon pimentón  ½ teaspoon ground cumin  1 teaspoon salt Shoestring Fries  2 pounds russet potatoes  Vegetable oil  Salt  Round Cuban buns or burger buns  Diced white onions 1. Fill a bowl with cold water. Peel potatoes. Using a large grater, grate the potatoes and immediately place them in the water. After all of the potatoes are grated, rinse them until the water is clear and the starch has been removed. Add them back to the bowl with clean cold water. 2. Fill a sauté pan half way with vegetable oil. Fry the potatoes in batches. Once the oil has reached 325 degrees F, using a small towel, take some of the fries and place them on the towel. Pat them very dry. Slowly add the dry potatoes to the oil a little at a time. The oil will start to rise up. Once you add the potatoes, using a fork, mix them around so they don’t stick together. Fry until golden brown, carefully drain them onto a paper towel lined pan and season with salt. Once all of the fries are done, serve them on a large bowl. 3. For the burger mix, you can ask your butcher to ground pork and chorizo if you do not have a grinder at home. Once you have all of your ground meats in a bowl, add the grated onion, ketchup, pimentón, salt, pepper, and Worcestershire sauce. Carefully mix together but do not over mix. Using a large ice cream scoop, scoop 3 ounces each patty and roll into a ball and place each on top of a parchment paper square or burger patty paper. Once all of the burgers are formed, cover in saran wrap and refrigerate for an hour. 4. Make the sauce. In a small bowl, add ketchup, vinegar, water, pimentón, cumin, and salt. Whisk and add to a squeeze bottle. 5. Take out burgers 30 minutes before you cook them. On a griddle or large skillet, heat to medium high heat. Brush lightly with vegetable oil. Add the burgers, flip onto the griddle with the parchment paper on top. Use a large spatula to smash them as flat to make them thin. Squeeze a little of the sauce on the patty and add white onions. Cook for 2 minutes. Flip and finish cooking on the other side. Add cheese if desired. Add one or two patties onto a buttered toasted bun. Add shoestring fries and squeeze some sauce over it to serve. Cover with the top bun and sprinkle more shoestring fries on the top.