Cuban chef's picadillo empanadas and churros with dulce de leche: Shop the recipe

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Cuban chef's picadillo empanadas and churros with dulce de leche: Shop the recipe
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Mika Leon joined 'GMA' to share two of her favorite dishes.

Chef Mika Leon, owner of Caja Caliente in Coral Gables, Florida, joined "Good Morning America" on Monday to share two beloved classic Cuban dishes.

Add tomato sauce, chopped olives, capers, and raisins and stir. Add cumin, garlic and onion powder, salt and pepper to taste. Stir and lower the heat and let this simmer for about 15-20 minutes over low-medium heat. Taste for seasoning. Heat vegetable or canola oil in a dutch oven or mini fryer to 350 degrees. Once the oil is hot, add one empanada at a time, flipping after about 5 minutes on both sides until golden brown. Once your empanada is ready, take it out of the oil and and place on a sheet pan covered in paper towel to absorb the excess oil.Directions

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