Delicious Meals in Minutes!

Seafood Ceviche with Avocado

Seafood Ceviche with Avocado from Old Havana Foods
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Seafood Ceviche with Avocado

Tart and refreshing this seafood ceviche satisfies on a hot summer day!
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Brunch, Salad
Cuisine: Cuban, Latin, Mediterranean, Mexican, Peruvian, Spanish
Keyword: Avocado, Mojo, Shrimp
Servings: 4 to 6 people

Ingredients

  • ¼ cup Old Havana Foods Mojo – Citrus Garlic Marinade
  • 2 tablespoons Tomato paste
  • 1 tablespoon Extra-virgin olive oil
  • ¼ cup Minced red or yellow onoin
  • 1 pound Cooked seafood, cut into bite-size pieces shrimp, scallops, calamari or firm white fish
  • Salt and Pepper
  • 1 teaspoon Hot sauce
  • 2 tablespoons Chopped fresh cilantro
  • 1 medium Avocado

Instructions

  • In medium bowl combine Old Havana Foods Mojo Marinade, tomato paste and olive oil. Add , hot sauce and cilantro if using, mix well. Add onoin and seafood and mix well to coat. Season with salt and pepper and more Mojo Marinade of desired. Stir to combine. Refrigerate up to 4 hours.
  • Just before serving chop avocado into ½” dice. Add to seafood mixture, combine gently so as not to smash avocado pieces.

Notes

Serve with tortilla or pita chips or as traditionally done in Latina America – with saltines!

Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy Cuban Inspired Polenta from Old Havana Foods
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Creamy Cuban Inspired Polenta (Tamal en Cazuela)

Creamy corn meal cooked with savory Old Havana Foods Sofrito
Prep Time5 mins
Cook Time20 mins
Marinating Time15 mins
Total Time40 mins
Course: Brunch, Main Course, Vegan
Cuisine: Cuban, Latin, Mediterranean
Keyword: cornmeal, Sofrito, Vegan
Servings: 4

Ingredients

Marinate meat

To prepare polenta/tamal en cazuela

Instructions

For Meat Based version

  • Marinate pork or chicken with Old Havana Foods Mojo – Citrus Garlic Marinade for at least 15 minutes or as long as overnight.
  • Heat medium stockpot over high heat. Meanwhile drain pork from marinade, reserving both.
  • Add olive oil to stockpot and swirl to coat bottom. Add drained meat to pot and brown for 3 minutes stirring frequently.
  • Turn down heat to medium, add Old Havana Foods Sofrito – Authentic Cuban Cooking Sauce, sugar and reserved marinade. Cook 3 minutes, stirring frequently to avoid scorching.
  • Add chicken broth to pot and stir to combine. Immediately add cornmeal to pot in a steady stream stirring constantly to avoid forming lumps. Bring to a low simmer. Turn heat to very low, cover saucepan and cook approximately 10 minutes until cornmeal is soft and texture is no longer gritty.
  • Season to taste with lime juice, salt and pepper.

For Vegan version

  • Omit meat but use all other marinade ingredients. Substitute vegetable broth for chicken broth.
  • Combine all ingredients in pot and bring to a low boil over medium heat. Continue with steps 5 and 6 as above. If desired for texture, add seasoned sautéed onions and mushrooms to mixture just before serving.

Ropa Vieja (Cuban Shredded Beef)

Ropa Vieja Cuban Shredded Beef from Old Havana Foods
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Ropa Vieja (Cuban Shredded Beef)

Slow cooked, savory shredded beef with tomato, garlic and onion sauce
Prep Time5 mins
Cook Time8 hrs
Total Time8 hrs 5 mins
Course: Beef, Main Course
Cuisine: Cuban, Latin
Keyword: Beef, Slow cooked, Sofrito
Servings: 6

Ingredients

Instructions

  • Place beef and Old Havana Foods Sofrito Authentic Cuban Cooking Sauce in slow cooker bag. Mix to coat.
  • Close bag with twist tie. Cook on low setting until very tender, about:
    – 10 to 12 hours for beef brisket
    – 7 to 8 hours for short ribs and skirt steak
  • Spoon fat off liquid and discard. Shred meat and toss with sauce. Season to taste with salt and pepper.

Easy Rotisserie Chicken Tacos

Chicken Tacos from Old Havana Foods
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Easy Rotisserie Chicken Tacos

Combine rotisserie chicken and Chili Cubano for quick and tasty tacos!
Course: Main Course
Cuisine: American, Mexican
Keyword: Chicken, Chili Cubano, Tacos
Servings: 4 to 6 servings

Ingredients

Optional

  • Chopped tomatoes
  • Shredded lettuce
  • Shredded cheddar or Monterey Jack cheese

Instructions

  • Pull rotisserie chicken meat off bones and pull apart into large bite sized pieces. Place meat in medium size bowl. Discard chicken bones and fatty skin.
  • Add Old Havana Foods Chili Cubano to chicken pieces and stir to coat well. Place in slow cooker and heat on low for 2 hours or place in sauté pan and heat over medium low heat until heated through. Season chicken mixture to taste with salt and pepper.
  • Serve in tortillas with your choice of toppings.

Chicken Cacciatore

Chicken Cacciatore from Old Havana Foods
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Chicken Cacciatore

Chicken, olives and Chili Cubano combine for an easy slow cooker version of this classic Italian dish.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Chili Cubano, Slow cooker
Servings: 4 to 6 servings

Equipment

  • Slow Cooker

Ingredients

  • ⅔ cup Dry white wine
  • 32 oz Old Havana Foods Chili Cubano
  • 1½ teaspoons Chopped, fresh rosemary
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 2 tablespoons Flour (2 teaspoons corn starch can be used to make gluten free)
  • 2 large Carrots, chopped
  • ½ cup Pitted, drained kalamata olives
  • ¼ cup Drained capers

Instructions

  • Add white wine, Old Havana Foods Chili Cubano and rosemary to slow cooker vessel, mix to combine.
  • Season chicken with salt and pepper and sprinkle with flour (or cornstarch). Place chicken into slow cooker and top with some of the Chili Cubano-wine mixture.
  • Add carrots, olives and caper on top of chicken. Cover and cook for 4 hours on high heat (or 8 hours on low) until chicken is tender, spooning sauce over chicken every hour.
  • Serve chicken with sauce over cooked rice, couscous, pasta or quinoa.

Black Bean & Feta Salad

Black Bean Feta Salad from Old Havana Foods
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Black Bean & Feta Salad

A savory yet light summer salad with our lightly seasoned black beans, tomatoes, feta and red onion.
Prep Time10 mins
Course: Appetizer
Cuisine: American
Keyword: black beans, feta, summer salad
Servings: 4 to 6 servings

Ingredients

  • 1 15 oz can Old Havana Foods Lightly Seasoned Black Beans
  • 2 tablespoons Extra-Virgin Olive Oil
  • 2 tablespoons Aged balsamic vinegar (high quality)
  • ¼ cup Chopped red onion
  • ⅓ cup Finely chopped tomatoes
  • ⅓ cup Finely chopped red, orange or yellow pepper
  • ⅓ cup Crumbled feta cheese
  • Salt and pepper

Instructions

  • Combine first 6 ingredients in a mediuim bowl. Mix well to combine. Add feta and gently toss being careful not to break up feta too much or it will smear. Season with salt and pepper to taste.

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
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Creole Jambalaya

Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 mins
Cook Time30 mins
Resting Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings

Ingredients

  • 1 pound Boneless, skinless chicken thighs cut into large chunks
  • 1/2 teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
  • 8 ounces Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 1 1/2 cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional
  • 8 ounces Peeled and deveined shrimp
  • 8 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • During last five minutes of cooking add shrimp and sausage.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.

Mojito Black Bean & Quinoa Salad

Mojito Black Bean & Quinoa Salad from Old Havana Foods
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Mojito Black Bean & Quinoa Salad

Cool and refreshing summer salad with quinoa and black beans for extra protein and fiber!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Salad, Side Dish, Vegan
Cuisine: American, Spanish, Vegetarian
Keyword: black beans, Quinoa, summer salad, Vegan, Vegetarian
Servings: 6

Ingredients

Instructions

  • In a small saucepan bring quinoa, water and salt to a low simmer. Cook 15 minutes or until tender and water is absorbed. Allow to cool slightly.
  • In a large bowl, combine the oil, Old Havana Foods Mojo Citrus Garlic Marinade, honey. cilantro, mint, and scallions. Whisk to combine.
  • Add the arugula if using, drained Old Havana Foods Lightly Seasoned Black Beans, bell peppers and jalapeños. Toss well to coat with dressing. Add the cooled quinoa, toss to combine. Season to taste with salt and pepper.
  • Serve cold or at room temperature.

Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread

Black bean burger with sofrito ketchup and creamy lime spread from Old Havana Foods
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Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread

Vegetarian burgers with a sweet and savory ketchup and zesty sour cream and lime sauce
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: black beans, Lime, Panfry, Sandwich, Vegetarian
Servings: 6

Ingredients

Raisin Sofrito Ketchup

Creamy Lime Spread

  • 1/2 cup Sour cream or mayonnaise
  • Zest from 1 lime
  • 2 1/2 tablespoons Fresh lime juice (from 1 lime)
  • 2 cloves Garlic, crushed and/or minced into a paste
  • 12 tablespoon Olive oil
  • Salt and pepper to taste

Instructions

  • Pre-heat a non-stick skillet over medium high heat.
  • Meanwhile, mash drained Old Havana Foods Black Beans with a potato masher or pastry blender (or pulse in food processor) until coarsely chopped but not pureed. Add Old Havana Foods Sofrito Authentic Cuban Cooking Sauce, salt, pepper, crushed red pepper and dry oats. Lightly mix until well combined.
  • Form bean mixture into 6 even patties to match shape of buns and set aside.
  • Add 2 teaspoons olive oil to preheated skillet and swirl to coat. Sauté 3 burgers over medium-high heat until crispy, about 3 to 4 minutes per side. If using cheese place on burger patties and allow to melt. Repeat with remaining olive oil and burgers.
  • Spread bottom bun with 2 tablespoons Raisin Sofrito Ketchup (see recipe below.) Top with cooked burger patty and Creamy Lime Spread (see recipe below.) Enjoy!

Raisin Sofrito Ketchup

  • Place all ingredients in large measuring cup or blender jar and process/blend to desired texture. (Raisins can be softened with boiling water for a few minutes first for a slightly softer texture.)

Creamy Lime Spread

  • Combine the sour cream (or mayonnaise), lime zest, lime juice, olive oil and garlic in small bowl. Season to taste with salt and pepper.

Grilled Coconut Lime Chicken

Grilled Coconut Lime Chicken from Old Havana Foods
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Grilled Coconut Lime Chicken

Creamy coconut milk and tart Old Havana Foods Mojo Citrus Garlic Marinade combine for a delicious twist.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian, Indian, Latin
Keyword: Chicken, Coconut milk, Grill, Lime
Servings: 4

Ingredients

  • 1/2 cup Old Havana Foods Mojo – Citrus Garlic Marinade
  • 3/4 cup Full fat coconut milk
  • 2 teaspoons Sugar
  • 1 teaspoon Fresh ginger, minced
  • 1/4 to 1/2 teaspoon Crushed red pepper
  • 2 1/2 to 3 pounds Chicken pieces (boneless, skinless chicken thighs are best)
  • Salt and pepper

Instructions

  • Mix Old Havana Foods Mojo Citrus Garlic Marinade, coconut milk, sugar, ginger and red pepper (if using) in a glass or stainless steel bowl or plastic bag. Mix well to combine.
  • Place chicken in marinade and toss well to coat. Marinate as few as 30 minutes for small pieces or overnight for larger pieces.
  • Remove chicken from marinade wiping as much marinade off of chicken and reserving. Place reserved marinade in small saucepan and cook over low heat until simmering, stir and simmer on very low heat for 5 minutes. Remove from heat.
  • Meanwhile grill chicken until thoroughly cooked and no pink juices flow when pierced, approximately 150°F for breast meat, 175 to 180°F for legs and thighs. Allow chicken to rest at least 5 minutes before serving to retain juices.
  • OPTIONAL – brush on Old Havana Foods Mango Pineapple BBQ Sauce during last 5 minutes of cooking. Serve with additional sauce for dipping.

Notes

Serve with cooked marinade and fully cooked white rice.