Imagine a cuisine that combines the warmth of Spanish and African flavors with the vibrant rhythms of Caribbean culture. Welcome to the world of Cuban cooking, where the bold flavors of oregano take center stage. With its pungent, earthy aroma and slightly bitter taste, Cuban oregano is the unsung hero of many beloved dishes. In this article, we’ll explore 18 mouthwatering recipes that showcase the versatility of this incredible herb. From classic mojo chicken to innovative fish marinades and everything in between, get ready to transport your taste buds to the sun-kissed streets of Havana.
Cuban oregano mojo chicken
Cuban Oregano Mojo Chicken: A Classic Fusion of Flavors
This recipe brings together the bold flavors of Cuba and Mexico to create a mouthwatering chicken dish. The tangy, herby oregano mojo sauce is a perfect complement to tender, juicy chicken.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup olive oil
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 2 tbsp Cuban oregano (also known as Mexican oregano)
– 1 tsp ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine lime juice, olive oil, garlic, Cuban oregano, and cumin.
3. Place chicken breasts in a shallow dish and brush the mojo sauce all over them.
4. Season with salt and pepper to taste.
5. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Garlicky Cuban oregano shrimp skewers
Experience the bold flavors of Cuba with these succulent shrimp skewers infused with aromatic oregano and pungent garlic. Perfect for a quick and impressive appetizer or main course.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly chopped Cuban oregano (or substitute with Mediterranean oregano)
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, whisk together garlic, olive oil, and Cuban oregano.
3. Add shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Thread 3-4 shrimp onto each skewer.
5. Grill or broil skewers for 8-10 minutes per side, or until pink and cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 16-20 minutes
Cuban oregano and lime roasted pork
This recipe combines the bright flavors of lime juice and Cuban oregano with the tender juiciness of roasted pork. Perfect for a weeknight dinner or special occasion, this dish is sure to please!
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons chopped Cuban oregano (or regular oregano)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, lime juice, Cuban oregano, cumin, salt, and pepper.
3. Rub the mixture all over the pork shoulder, making sure to coat evenly.
4. Place the pork in a roasting pan or Dutch oven and roast for 45-50 minutes per pound, or until the internal temperature reaches 160°F (71°C).
5. Let the pork rest for 10-15 minutes before slicing and serving.
Cooking Time: approximately 2-3 hours
Black bean soup with Cuban oregano
This rich and flavorful soup is a staple of Cuban cuisine, perfect for a cozy night in or as a comforting meal. The addition of pungent Cuban oregano adds a depth of flavor that will leave you wanting more.
Ingredients:
– 1 cup dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon olive oil
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh Cuban oregano (or regular oregano as a substitute)
– Optional: lime wedges, sour cream, and chopped cilantro for garnish
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
4. Bring to a boil, then reduce the heat to low and simmer for 45 minutes or until the beans are tender.
5. Stir in the chopped Cuban oregano.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with lime wedges, sour cream, and cilantro if desired.
Cooking Time: 45 minutes
Cuban oregano-infused olive oil dip
Experience the rich flavors of Cuba with this aromatic olive oil dip infused with the pungent goodness of Cuban oregano. Perfect as a snack or appetizer, this recipe is sure to transport your taste buds to the vibrant streets of Havana.
Ingredients:
– 1/2 cup extra virgin olive oil
– 2 tablespoons dried Cuban oregano
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a small bowl, combine olive oil, Cuban oregano, and lemon juice.
2. Stir well to combine, ensuring the oregano is fully incorporated into the oil.
3. Taste and adjust seasoning as needed with salt and pepper.
4. Let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None
Tips:
– For an added layer of flavor, serve with crudités, crackers, or toasted bread.
– Experiment with other herbs like parsley or cilantro for a unique twist on this recipe.
Slow-cooked Cuban oregano beef ropa vieja
Slow-Cooked Cuban Oregano Beef Ropa Vieja: A Classic Comfort Food
Ropa vieja is a beloved Cuban dish that’s perfect for a cozy night in. This slow-cooked beef recipe, infused with the warm flavors of oregano and spices, falls-apart tender and richly flavorful.
Ingredients:
– 2 pounds beef brisket or flank steak, cut into 1-inch pieces
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons chopped fresh oregano
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes
Instructions:
1. Preheat slow cooker to low.
2. In a large skillet, heat oil over medium-high. Add beef and cook until browned, about 5 minutes.
3. Transfer beef to the slow cooker. Add garlic, oregano, cumin, smoked paprika (if using), salt, and pepper. Stir in diced tomatoes.
4. Cook on low for 8-10 hours or high for 4-6 hours. Serve with rice, beans, or crusty bread.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Grilled plantains with Cuban oregano drizzle
Grilled Plantains with Cuban Oregano Drizzle: A flavorful twist on traditional plantain dishes, this recipe combines the natural sweetness of grilled plantains with the earthy notes of Cuban oregano.
Ingredients:
– 4 ripe plantains
– 1/4 cup Cuban oregano (or regular oregano as a substitute)
– 2 tablespoons olive oil
– Salt to taste
– Optional: 1 tablespoon honey or maple syrup
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the plantains into 1-inch thick rounds, leaving the skin intact.
3. Brush both sides of the plantain slices with olive oil and season with salt.
4. Grill the plantain slices for 2-3 minutes per side, or until caramelized and slightly charred.
5. Meanwhile, mix Cuban oregano with a pinch of salt (and honey/maple syrup, if using).
6. Once the plantains are cooked, brush them with the Cuban oregano mixture while still warm.
7. Serve immediately, garnished with additional Cuban oregano leaves if desired.
Cooking Time: 10-12 minutes
Cuban oregano and citrus marinated fish
Cuban Oregano and Citrus Marinated Fish Recipe
This vibrant and aromatic marinade combines the bold flavors of Cuban oregano, citrus, and garlic to elevate your fish game. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 fish fillets (white or black)
– 1/4 cup olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon freshly squeezed orange juice
– 2 cloves garlic, minced
– 1 teaspoon Cuban oregano
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a small bowl, whisk together olive oil, lime juice, orange juice, garlic, and Cuban oregano.
2. Place fish fillets in a shallow dish and pour marinade over them.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat oven to 400°F (200°C).
6. Remove fish from marinade, letting excess liquid drip off.
7. Place fish on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.
8. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 12-15 minutes
Yuca con mojo with fresh Cuban oregano
This classic Cuban side dish is a flavorful and aromatic accompaniment to many meals. With the brightness of fresh oregano, this yuca con mojo recipe is sure to become a staple in your kitchen.
Ingredients:
– 2 large yucas (cassava or manioc), peeled and cut into 1-inch pieces
– 1/4 cup freshly chopped Cuban oregano (or regular oregano as substitute)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
Instructions:
1. Boil the yuca pieces in salted water until tender, about 15-20 minutes.
2. In a blender or food processor, combine chopped oregano, olive oil, garlic, and lime juice.
3. Drain the cooked yuca and add it to the blender mixture.
4. Blend until the yuca is well coated with the mojo sauce.
5. Season with salt to taste.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes (yuca boiling time) + 2-3 minutes for blending
Cuban oregano chimichurri steak
This recipe combines the bold flavors of Cuban oregano with the classic Argentine chimichurri sauce, resulting in a mouthwatering steak dish that’s perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1.5 lbs flank steak
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon Cuban oregano
– 1 teaspoon freshly squeezed lemon juice
– 1/4 cup red wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine olive oil, garlic, Cuban oregano, lemon juice, and red wine vinegar. Blend until smooth.
3. Season the steak with salt and pepper.
4. Grill the steak for 5-7 minutes per side, or until it reaches desired level of doneness.
5. Brush the chimichurri sauce on the steak during the last minute of cooking.
6. Let the steak rest for 5 minutes before slicing and serving. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Avocado salad with Cuban oregano dressing
This refreshing salad combines the creaminess of ripe avocados with the bold flavors of Cuban oregano, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 3 ripe avocados, diced
– 1/2 cup mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped red onion
– 1/4 cup crumbled queso fresco (or feta cheese)
– 1 tablespoon Cuban oregano
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced avocado, chopped red onion, and crumbled queso fresco.
2. In a small bowl, whisk together the Cuban oregano and lime juice until well combined.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Cuban oregano and tomato sofrito rice
Cuban Oregano and Tomato Sofrito Rice: A flavorful twist on traditional Spanish rice, this recipe combines the earthy warmth of oregano with the brightness of tomato sofrito for a dish that’s perfect for pairing with grilled meats or as a side.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup tomato sofrito (homemade or store-bought)
– 2 teaspoons dried Cuban oregano
– Salt to taste
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the rice to the saucepan, stirring to coat with the oil and mix with the onion and garlic. Cook for 1-2 minutes.
4. Add the water, tomato sofrito, and Cuban oregano. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is tender. Fluff with a fork and season with salt to taste.
Cooking Time: 20-25 minutes
Spicy Cuban oregano blackened snapper
Experience the bold flavors of Cuba with this spicy and aromatic blackened snapper recipe, perfect for a quick weeknight dinner or special occasion. The combination of crispy blackening seasoning, pungent oregano, and tangy lime juice will leave your taste buds craving more.
Ingredients:
– 4 snapper fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp dried Cuban oregano
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together blackening seasoning, oregano, and lime juice.
3. Place snapper fillets on a baking sheet lined with parchment paper.
4. Sprinkle the blackening mixture evenly over each fillet, making sure they’re fully coated.
5. Bake for 12-15 minutes or until cooked through.
6. Garnish with chopped cilantro (if using) and serve hot.
Cooking Time: 12-15 minutes
Cuban oregano garlic butter mushrooms
Elevate your mushroom game with this flavorful and aromatic Cuban-inspired dish. This recipe combines the earthy taste of mushrooms with the pungency of garlic, the brightness of oregano, and the richness of butter.
Ingredients:
– 1 cup mixed mushrooms (button, cremini, shiitake), cleaned and sliced
– 2 cloves garlic, minced
– 1 tablespoon Cuban oregano (or regular oregano as a substitute)
– 2 tablespoons unsalted butter, softened
– Salt to taste
Instructions:
1. In a medium skillet, melt 1 tablespoon of butter over medium heat.
2. Add the sliced mushrooms and cook until they release their moisture and start browning, about 3-4 minutes.
3. Add the minced garlic and Cuban oregano to the skillet. Cook for an additional minute, stirring constantly.
4. Remove from heat and stir in the remaining 1 tablespoon of butter until melted and well combined.
5. Season with salt to taste.
6. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Picadillo with Cuban oregano seasoning
This classic Cuban dish is a staple of family gatherings and celebrations. With the addition of Cuban oregano, this picadillo recipe takes on a unique and aromatic flavor profile.
Ingredients:
– 1 lb ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tbsp Cuban oregano seasoning
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
3. Add the chopped onion and minced garlic; cook until the onion is translucent.
4. Stir in the diced tomatoes, Cuban oregano seasoning, salt, and pepper.
5. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve warm over rice or with tortillas.
Cooking Time: 20-25 minutes
Fried green tomatoes with Cuban oregano aioli
This recipe combines the classic Southern dish of fried green tomatoes with a flavorful twist from Cuba. The creamy aioli adds a tangy and aromatic note that complements the crispy, slightly sweet fried green tomatoes perfectly.
Ingredients:
For the Fried Green Tomatoes:
– 4-6 green tomatoes, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
For the Cuban Oregano Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons freshly chopped Cuban oregano (also known as Puerto Rican oregano)
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each green tomato slice into the buttermilk, then coat in the flour mixture.
4. Fry the coated tomatoes in hot oil until golden brown, about 2-3 minutes per side.
5. In a small bowl, mix together aioli ingredients.
6. Serve the fried green tomatoes with the Cuban Oregano Aioli for dipping.
Cooking Time: About 20-25 minutes total, including frying time.
Cuban oregano and mango salsa chicken
Experience the vibrant flavors of Cuba with this unique fusion dish, where the brightness of mango salsa meets the earthiness of chicken and Cuban oregano.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 2 tsp Cuban oregano
– 1 ripe mango, diced
– 1/4 cup red onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, Cuban oregano, salt, and pepper.
3. Place chicken breasts in a baking dish and brush the mixture evenly over both sides.
4. Roast chicken for 20-25 minutes or until cooked through.
5. Meanwhile, combine diced mango, red onion, garlic, salt, and pepper in a bowl.
6. Serve roasted chicken with mango salsa spooned on top and garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Roasted pumpkin soup with Cuban oregano garnish
Roasted Pumpkin Soup with Cuban Oregano Garnish
This velvety soup is a perfect blend of autumnal flavors, with the warmth of roasted pumpkin and the subtle earthiness of Cuban oregano. Serve it as a comforting starter or enjoy it on its own.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh Cuban oregano leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Place the pumpkin on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the pumpkin for 30-40 minutes, or until tender and caramelized.
5. Scoop out the flesh and blend it with the chopped onion, garlic, broth, and heavy cream/half-and-half until smooth.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with fresh Cuban oregano leaves.
Cooking Time: 45-50 minutes
Summary
Get ready to transport your taste buds to Cuba with these 18 mouth-watering recipes that showcase the unique flavor of Cuban oregano! From savory dishes like mojo chicken and slow-cooked beef ropa vieja, to sweet treats like grilled plantains and roasted pumpkin soup, each recipe highlights the versatility and depth of this beloved herb. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your next gathering, these flavorful recipes are sure to delight.
Leave a Reply