Delicious Meals in Minutes!

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 comfort food – corn meal/polenta cooked with savory Old Havana Foods Sofrito and meat seasoned with Old Havana Foods Mojo Marinade
Prep Time5 minutes
Cook Time20 minutes
Marinating Time15 minutes
Total Time40 minutes
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 Recipe, 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.

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 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Chili Cubano, Slow cooker
Servings: 2 to 3 servings

Equipment

  • Slow Cooker

Ingredients

  • 1/3 cup Dry white wine
  • 16 oz Old Havana Foods Chili Cubano
  • 1½ teaspoons Chopped, fresh rosemary
  • 2 pounds Chicken, bone in, skin removed 3.5 to 4 pounds total
  • ¼ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 tablespoon Flour (2 teaspoons corn starch can be used to make gluten free)
  • 1 large Carrots, chopped
  • ¼ cup Pitted, drained kalamata olives
  • 2 Tablespoons 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.

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
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Creole Jambalaya

Flavor straight from New Orleans! Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 minutes
Cook Time30 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings

Ingredients

  • ¾ pound Boneless, skinless chicken thighs cut into large chunks
  • ¼ teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • ½ cup 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
  • 1¼ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional
  • 6 ounces Peeled and deveined shrimp
  • 6 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 Authentic Cuban Recipe 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.

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

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

Ingredients

  • 2-15 ounce cans Black Beans drained, NOT rinsed
  • 1/2 cup Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • Pinch Crushed red pepper (optional)
  • 1/2 cup Oats, uncooked
  • 4 teaspoons Olive oil
  • 6 Hamburger buns
  • Your favorite cheese, sliced (optional)
  • Raisin Sofrito Ketchup
  • Creamy Lime Spread

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 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 Recipe, 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 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Indian, Keto, Latin
Keyword: Chicken, Coconut milk, Grill, Lime, Low-carb
Servings: 4

Ingredients

  • 1/2 cup Old Havana Foods Mojo – Citrus Garlic Marinade
  • 3/4 cup Full fat coconut milk, unsweetened
  • 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 or use cauliflower “rice” for a low-carb (Keto friendly) version. Approximately 1/6 of the recipe contains:
305 calories, 14 g fat, 38 g protein, 7 g carbs.
Nutrition was calculated using Living Cookbook V 1.5, and USDA nutrition data for 2.5 pounds of boneless, skinless chicken thighs, raw. Feel free to make your own calculations.

Fiery Shrimp Creole (Camarones Enchilados Picante)

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Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

Instructions

  • Heat Old Havana Foods Fiery Hot Chili Cubano, ketchup, and Worcestershire sauce in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

Serve over riced cauliflower for a Keto-friendly, lower carb version.
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.

Braised Beef Short Ribs with Wine

Braised Beef Short Ribs with Wine from Old Havana Foods
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Braised Beef Short Ribs with Wine

Meltingly tender short ribs braised in a rich sauce of sofrito and red wine
Prep Time5 minutes
Cook Time4 hours 30 minutes
Total Time4 hours 35 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Braise, Wine
Servings: 6

Ingredients

  • ½ teaspoon Pepper
  • 3 pounds Boneless beef short ribs (if bone-in use 3 1/2 pounds)
  • 2 teaspoons Extra virgin olive oil
  • 1 cup Dry red wine
  • ½ cup Beef broth
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • ½ teaspoon Fresh thyme leaves
  • 2 large Carrots cut into chunks, or 1 pound baby carrots

Instructions

  • Preheat oven to 325°F. Heat large, ovenable stockpot or Dutch oven over medium-high heat on stovetop. Meanwhile sprinkle pepper over all sides of ribs.
  • Add 1 teaspoon olive oil to pan coating bottom. Brown half the ribs on all sides, about 6 to 8 minutes total. Remove ribs, repeat with remaining 1 teaspoon oil and ribs. Remove ribs and set aside.
  • Add wine and beef broth to pot. Bring to a boil, scraping off the brown bits on pan. Add Old Havana Foods Sofrito Authentic Cuban Recipe, thyme, carrots, browned ribs and stir well. Cover pot and braise in oven for 4 hours or until tender, flipping beef pieces after two hours.
  • Remove ribs and carrots to a serving dish, cover with foil. Spoon fat off liquid and discard fat. Taste sauce if not concentrated enough in flavor then simmer liquid in pot over medium high heat for until reduced to desired flavor.
  • Add salt and pepper to taste AFTER reducing liquid. Pour sauce over beef and carrots.

Alternate Cooking Method

  • Follow steps 1 through 3 as directed except place browned ribs, vegetables and liquids in slow cooker. Cook on low setting 8 to 10 hours until very tender. Skim fat off of liquid in slow cooker and discard fat.
  • Remove de-fatted cooking liquid from slow cooker vessel and place in medium size sauce pan. Reduce liquid over medium high heat for 10 to 15 minutes or until reduced by half.
  • Add salt and pepper to taste. Pour thickened sauce over beef and carrots in slow cooker.

Notes

Serve with egg noodles, potatoes or your favorite mashed vegetable.

Seasoned Ground Beef, Pork, Chicken or Turkey ( Picadillo)

Sloppy Joe from Old Havana Foods
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Seasoned Ground Beef, Chicken or Turkey (Picadillo)

Season ground beef, chicken, turkey or pork with Old Havana Foods Sofrito for a versatile entrée served over rice or noodles or use as a filling for lasagna, stuffing for tacos or empanadas.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Filling, Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Beef, Chicken, Filling, Sandwich, Turkey
Servings: 4

Ingredients

  • 1 pound Ground meat (beef, pork, chicken, lamb or turkey) (or tofu!)
  • 16 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1/4 cup Pimento stuffed or pitted green olives, chopped (optional but very traditional)
  • 1/4 cup Golden raisins, coarsely chopped (optional but very traditional)
  • 2 tablespoons Dry sherry (optional but very traditional)

Instructions

  • Preheat non-stick skillet over medium-high heat. Brown meat until no longer pink, breaking up pieces with spoon.
  • Add Old Havana Foods Sofrito Authentic Cuban Recipe, stir well to combine.
  • Reduce heat to medium-low and simmer 5 to 7 minutes, until bubbly, stirring occasionally.
  • Serve on buns for sloppy joes, in tortillas for tacos, with chips as a hearty dip, over cooked pasta, as an empanada filling, in a lasagna … the possibilities are endless!

Notes

The traditional recipe includes the chopped green olives (for a briny flavor), raisins (for a little natural sweetness) and sherry (for depth of flavor.) It still tastes great without those additions.
For a truly traditional Cuban meal called Nino ‘Pa la Escuala (Little Boy Going to School) serve over white rice topped with a fried egg and pan fried sweet plantains (maduros.)

Cuban Roast Pork

Cuban Roast Pork from Old Havana Foods
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Cuban Roast Pork

Magical flavor with only TWO ingredients. A holiday classic – tender roast pork shoulder loaded with garlic and citrus flavor! Leftovers are perfect for making Cuban sandwiches.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Mojo, Pork, Roast, Tender
Servings: 4 to 6 servings

Ingredients

Instructions

  • Preheat oven to 350°F. Cut pork into large chunks, roughly 2 to 3 inches.
  • Place pork in heavy, oven-safe dish, with fatty sides up. Pour Old Havana Foods Mojo Citrus Garlic Marinade over pork. Cover, roast 2 hours.
  • Flip meat pieces over. Cover and roast an additional 1½ hours. Uncover, roast ½ hour longer or until tender and top of pork is starting to brown.
  • Spoon most of the clear liquid fat off of the top of the juices in pan. Using two forks, pull pork apart into bite size chunks. Toss meat lightly with remaining liquid in pan to coat pork.

Notes

Serve as is with a side of Old Havana Foods Fully Prepared Black Beans and fried plantains for a traditional Cuban holiday dish!

Shrimp Creole (Camarones Enchilados)

Shrimp Creole from Old Havana Foods
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Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes. A classic Creole dish made in minutes.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 16 ounces Old Havana Foods Chili Cubano Original Recipe
  • 1/4 cup Ketchup
  • 1 teaspoons Worcestershire
  • 1/2 teaspoon Tabasco brand hot sauce (optional – for added heat!)
  • 1/4 teaspoon Cayenne pepper (optional – for added heat!)
  • 1 pound Raw shrimp, peeled and deveined
  • 2 teaspoons Fresh parsley, chopped (optional)

Instructions

  • Heat Old Havana Foods Chili Cubano Original Recipe, ketchup, Worcestershire sauce, hot sauce (if using) and cayenne pepper (if using) in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

The addition of Tabasco(R) or other hot sauce and cayenne pepper is for those who love spice and do not have access to our Fiery Hot Chili Cubano.  We also have a Fiery Shrimp Creole recipe for real heat lovers!
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.