Type what you have

Ingredients

• ✓ oregano
• garlic
• white vinegar
• red pepper flake
• water
• ground pork

Instructions

1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ingredients

• ✓ oregano
• chuck roast
• green chile pepper
• chili powder
• cumin
• garlic
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
3. 3 Totally wrap the meat in the foil and place in a roasting pan.
4. 4 Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

By MISS ANNIE

Ingredients

• ✓ oregano
• vegetable oil
• onion
• garlic
• pinto bean
• water
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
3. 3 Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.

By Tim Unger

Ingredients

• ✓ oregano
• olive oil
• onion
• garlic
• spicy tempeh
• vegetable broth
• taco seasoning mix
• red pepper

Instructions

1. 1 Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes.
2. 2 Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.

By Shauntea

Ingredients

• ✓ oregano
• onion powder
• chili powder
• cumin
• paprika
• garlic powder
• sugar
• salt

Instructions

1. 1 Mix onion powder, chili powder, cumin, paprika, garlic powder, oregano, sugar, and salt together in a small bowl.

By Star Wilson

Ingredients

• ✓ oregano
• chicken breast
• butternut squash
• red bean
• hominy
• chicken broth
• salsa
• beer
• heavy cream

Instructions

1. 1 Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
2. 2 Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

By dthron

Ingredients

• ✓ oregano
• salt
• garlic powder
• cumin
• coriander
• cinnamon
• pork shoulder roast
• bay leaf
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Ingredients

• ✓ oregano
• cumin
• coriander
• garlic powder
• cayenne pepper
• pork shoulder
• beef broth
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ oregano
• beef chuck roast
• salsa
• onion
• green chile
• garlic
• chili powder
• cumin

Instructions

1. 1 Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.
2. 2 Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.
3. 3 Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.

By KMFLOWERS

Ingredients

• ✓ oregano
• canola oil
• all-purpose flour
• red chile powder
• water
• garlic
• cumin
• salt
• pork stew meat

Instructions

1. 1 In a skillet or frying pan, heat oil over medium heat. Stir in flour and brown until light golden brown. Blend in chile powder. Slowly add water, stirring until lumps are removed. Add garlic, oregano, cumin and salt. Simmer on medium heat for 15 minutes. Remove from heat and let cool.
2. 2 Place pork in a large baking pan or casserole pan. When chile mixture has cooled, add it to pork and mix until pork is covered with chile. Marinate pork for at least 12 hours or overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well cooked, tender and falls apart.

By Delilah Lopez

Ingredients

• ✓ oregano
• olive oil
• onion
• chicken breast
• chipotle chile pepper
• adobo sauce
• tomato
• salt
• tostada shell

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ oregano
• pasta
• tomato
• cilantro
• basil
• sugar
• olive oil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
3. 3 Combine sauce with pasta and toss to coat. Top with cheese and serve.

By Rachel

Ingredients

• ✓ oregano
• new mexico chile
• red wine vinegar
• water
• garlic
• salt
• red pepper flake
• cumin seed
• white sugar
• black pepper
• ground pork

Instructions

1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond

Ingredients

• ✓ oregano
• pork shoulder
• black pepper
• kosher salt
• vegetable oil
• bay leaf
• cumin
• cayenne pepper
• orange
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ oregano
• cumin
• sazon seasoning
• garlic powder
• salt
• cayenne pepper
• lime juice
• olive oil
• chicken thigh
• canola oil cooking spray
• corn tortilla

Instructions

1. 1 Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
3. 3 Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

By hynesey

Ingredients

• ✓ oregano
• red chile pepper
• salt
• cumin
• white sugar
• peppercorn
• garlic
• red chile powder
• paprika
• apple cider vinegar
• water
• ground turkey breast

Instructions

1. 1 Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well.
2. 2 Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe.

By Buckwheat Queen

Ingredients

• ✓ oregano
• chili powder
• paprika
• onion powder
• salt
• garlic powder
• cumin
• black pepper
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl; mix well.
3. 3 Enjoy!

By KATHYESG

Ingredients

• ✓ oregano
• shiitake mushroom
• tomato
• onion
• green olive
• orange
• lime
• ketchup
• hot sauce
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ oregano
• seasoned salt
• garlic salt
• black pepper
• cayenne pepper
• venison
• vegetable oil
• red bell pepper
• yellow bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ oregano
• chicken broth
• tomato
• all-purpose flour
• chili powder
• cumin
• garlic
• salt
• cayenne pepper
• chicken breast

Instructions

1. 1 Place chicken broth, tomatoes, flour, chili powder, garlic, cumin, oregano, salt, and cayenne into a blender; blend until smooth.
2. 2 Place chicken breasts in a slow cooker; pour blended sauce over chicken.
3. 3 Cover slow cooker. Cook on Low 8 to 9 hours (or on High 4 to 6 hours).
4. 4 Shred chicken with 2 forks; stir into sauce.

By Kari Shifflett

Ingredients

• ✓ oregano
• pork butt roast
• salt
• cumin
• black pepper
• chile powder
• paprika
• olive oil
• orange juice
• onion
• garlic

Instructions

1. 1 Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
2. 2 Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
3. 3 Cover pork cubes with orange juice, onion, and garlic.
4. 4 Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
5. 5 Remove pork from the pressure cooker and shred meat.

By Jennifer Sierra-Quick

Ingredients

• ✓ oregano
• basmati rice
• chili powder
• kosher salt
• cumin
• black pepper
• cayenne pepper
• olive oil
• kidney bean
• tomato salsa
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Ingredients

• ✓ oregano
• water
• salt
• beef stew meat
• guajillo chile powder
• garlic
• all-purpose flour
• vegetable oil
• cumin
• parsley
• salt

Instructions

1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

By 14712870

Ingredients

• ✓ oregano
• water
• taco seasoning mix
• tomato sauce
• white distilled vinegar
• garlic
• cumin
• white sugar
• olive oil
• chicken breast
• taco shell

Instructions

1. 1 Mix water and seasoning mix in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken breasts from the pan and shred meat with two forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
4. 4 Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

By SMJ0724

Ingredients

• ✓ oregano
• vegetable oil
• pork shoulder
• salt
• onion
• garlic
• lime juice
• chili powder
• cumin
• chicken broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt, then arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.
3. 3 Stir in onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2 1/2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.
6. 6 Bake pork in the preheated oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.
7. 7 Serve hot and enjoy!

By Nette

Ingredients

• ✓ oregano
• onion
• cilantro
• lime
• soy sauce
• olive oil
• brown sugar
• red pepper flake
• garlic
• skirt steak
• corn tortilla

Instructions

1. 1 Combine onion, cilantro, lime juice, soy sauce, oil, sugar, oregano, pepper flakes, and garlic in a large bowl.
2. 2 Place steak in a baking pan; pour cilantro-lime marinade on top. Cover the pan with plastic wrap; refrigerate 1 to 4 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill to desired doneness, 2 to 4 minutes per side. Rest steak 5 to 10 minutes; slice against the grain into ¼-inch slices.
6. 6 Add steak to tortillas; top with your favorite toppings.

By Guinevere

Ingredients

• ✓ oregano
• ground beef
• onion
• garlic
• taco seasoning mix
• sour cream
• green chili
• white vinegar
• cheddar cheese
• margarine
• corn tortilla

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. 3 Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. 4 Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

By Linda Peterson

Ingredients

• ✓ oregano
• ancho chile pepper
• pasilla chile pepper
• water
• butter
• onion
• garlic
• all-purpose flour
• chicken stock
• cumin
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chile peppers in an even layer on a baking tray.
3. 3 Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.
4. 4 Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.
5. 5 Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.
6. 6 Purée mixture in a blender or food processor until sauce is smooth. Season with salt.

By Bill Echols

Ingredients

• ✓ oregano
• garlic
• cumin
• salt
• coriander
• black pepper
• cinnamon
• pork butt
• chicken soup base
• orange
• bay leaf
• vegetable oil

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ oregano
• olive oil
• chicken breast
• onion
• jalapeno pepper
• flour
• navy bean
• green enchilada sauce
• chicken broth
• chili powder
• cumin

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken and cook until no longer pink, about 4 minutes. Add onion and jalapeño. Cook until onion is translucent, about 4 minutes. Stir in flour until incorporated.
2. 2 Add navy beans, enchilada sauce, chicken broth, oregano, chili powder, and cumin. Bring to a boil. Reduce heat and simmer until flavors combine, about 25 minutes.

By Soup Loving Nicole