Skip to content

Type what you have

Cook with

cumin ×
Spicy Red Snapper (Bloody Mary with Gin)
Drink

Spicy Red Snapper (Bloody Mary with Gin)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Margie's Cuban Sofrito (Sauce)
Latin American

Margie's Cuban Sofrito (Sauce)

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Add onion and garlic, and cook until onion is translucent. Add bell pepper and sauté until tender. Season with oregano, salt, pepper, cumin, and bay leaves. Continue cooking until mixture looks like a yummy green paste with oil around it.
  2. 2 Add tomatoes; cook and stir until all of the liquid is released. Gradually mix in tomato sauce; simmer until sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves.
  3. 3 Add sauce to meat, rice, beans, fish, or potatoes. Thin sauce down if necessary with water, wine, beer, or whatever is handy.

By Stacie

Cuban Pork
Dinner Latin American

Cuban Pork

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
  2. 2 Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

By rainyk

Mojo Grilling Marinade
Latin American

Mojo Grilling Marinade

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse garlic and onion in a blender until very finely chopped.
  2. 2 Add orange juice, lime juice, cilantro, salt, oregano, hot pepper sauce, cumin, lemon pepper, and black pepper. Blend until thoroughly incorporated.
  3. 3 Pour in olive oil; blend until smooth.

By Deb Blagg

Mojo Pollo Asada (Roast Chicken)
Dinner Latin American

Mojo Pollo Asada (Roast Chicken)

4.6

Prep
15 min
Cook
65 min
Total
330 min

Instructions

  1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
  2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
  3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C).
  5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
  6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Chicken Fried Steak Cuban Style
Dinner Latin American

Chicken Fried Steak Cuban Style

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a shallow dish, combine the breadcrumbs with the oregano, cumin, and salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture.
  2. 2 In a large, deep skillet, heat 1inch oil over medium high heat.
  3. 3 Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning once, until brown for well done and golden brown for medium. Serve with lemon slices.

By Roxie

Black Beans and Rice
Dinner Latin American

Black Beans and Rice

4.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
  3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
  4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
  5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
  6. 6 Serve and enjoy!

By Eileen Mintz

Shredded Slow Cooker Cuban Beef
Dinner Latin American

Shredded Slow Cooker Cuban Beef

5.0

Prep
30 min
Cook
430 min
Total
460 min

Instructions

  1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
  2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
  3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ecuadorian Seco de Pollo
Dinner Latin American

Ecuadorian Seco de Pollo

4.3

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Season chicken thighs with garlic, black pepper, cumin, and oregano.
  2. 2 Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes.
  3. 3 Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.

By EcuadorianMom

Chef John's Chimichurri Sauce
Side Dish Latin American

Chef John's Chimichurri Sauce

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
  3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Cuban-Style Roast Pork
Dinner Latin American

Cuban-Style Roast Pork

4.8

Prep
20 min
Cook
150 min
Total
680 min

Instructions

  1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
  2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
  3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
  4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
  5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Mojo Shrimp
Dinner Latin American

Mojo Shrimp

4.9

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Make the marinade: Whisk oil, lime zest and juice, orange zest and juice, garlic, oregano, salt, pepper, and cumin together in a glass or ceramic bowl.
  2. 2 Marinate the shrimp: Place shrimp into marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 1 1/2 hours.
  3. 3 Remove shrimp from marinade, shaking off any excess. Reserve marinade.
  4. 4 Heat oil in a large skillet over medium heat. Add shrimp and cook until bright pink and opaque, 4 to 5 minutes. Transfer shrimp to a plate.
  5. 5 Pour reserved marinade into the skillet. Simmer over medium-low heat until slightly thickened, 5 to 8 minutes. Serve alongside shrimp.

By Yoly

Jenny's Cuban-Style Slow-Cooker Chicken Fricassee
Dinner Latin American

Jenny's Cuban-Style Slow-Cooker Chicken Fricassee

4.0

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
  2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
  3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Saltado de Vainitas (Peruvian Green Beans with Chicken)
Dinner Latin American

Saltado de Vainitas (Peruvian Green Beans with Chicken)

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
  2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
  3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Sofrito Chicken and Cauliflower Rice
Dinner Latin American

Sofrito Chicken and Cauliflower Rice

5.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Pat chicken breasts dry with a paper towel. Combine sazon seasoning, chili powder, and pepper in a small bowl. Season each chicken breast with sazon spice mix, making sure to get some seasoning under the skin as well as on the outside.
  3. 3 Heat a 10-inch skillet over medium-high heat. Add olive oil to the hot pan, and place chicken breasts skin-side down in the skillet. Brown chicken, about 4 minutes. When skin is brown, move chicken to a plate. Add sofrito, tomato paste, and cumin to the same skillet and cook, stirring, for 1 to 2 minutes. Add chicken stock and bring to a boil. Stir in riced cauliflower and nestle chicken down into the mixture. Cover.
  4. 4 Bake in the preheated oven for 25 minutes. Stir in peas and salt, and bake, uncovered, until the chicken is no longer pink at the bone, the juices run clear, and most of the liquid has cooked down, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve hot.

By Bibi

Havana Slow Cooker Pork Tenderloin
Dinner Latin American

Havana Slow Cooker Pork Tenderloin

4.4

Prep
10 min
Cook
360 min
Total
370 min

Instructions

  1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
  2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

Beef Empanadas
Dinner Latin American

Beef Empanadas

4.5

Prep
45 min
Cook
40 min
Total
145 min

Instructions

  1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Peruvian Cilantro Rice
Dinner Latin American

Peruvian Cilantro Rice

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
  2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
  3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Empanada Filling
Appetizer Latin American

Empanada Filling

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir flour into water in a small bowl until dissolved. Set aside.
  2. 2 Heat olive oil in a large skillet over medium heat. Sauté onion in hot oil until softened, about 5 minutes. Add ground beef, olives, cumin, and paprika. Cook and stir until beef is crumbly and completely browned, 7 to 10 minutes.
  3. 3 Pour flour-water mixture into beef mixture and stir to coat evenly. Stir in raisins and cook until raisins are plump, about 5 minutes. Fold hard-cooked eggs into beef mixture; season with salt and pepper. Set aside to cool before using to fill empanadas.

By Allrecipes Member

Spicy Peruvian Pork
Dinner Latin American

Spicy Peruvian Pork

3.8

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Place pork into a large bowl. In a small bowl, mix together vinegar, cumin, turmeric, garlic powder, salt, and pepper. Pour over pork and stir to coat. Cover and refrigerate for 1 hour.
  2. 2 Heat oil in a large skillet over medium-high heat. Transfer pork to the hot skillet, reserving marinade. Cook in hot oil until nicely browned on the outside. Add orange juice, 1/2 cup water, onion, and reserved marinade. Reduce heat to low, cover, and simmer until pork is fork tender, about 30 minutes.
  3. 3 In a small cup, stir together flour and 2 tablespoons water. Stir into the skillet and simmer uncovered until thickened, 2 to 4 minutes.

By Kimber

Quinoa and Black Beans
Dinner Latin American

Quinoa and Black Beans

4.6

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.
  3. 3 Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
  4. 4 Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  5. 5 Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

By Hilary Bluestein-Lyons

Cuban Ropa Vieja
Dinner Latin American

Cuban Ropa Vieja

4.4

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.
  2. 2 Transfer steak to a slow cooker; pour in beef broth and tomato sauce. Add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, and vinegar; stir until well blended.
  3. 3 Cover and cook on Low for up to 10 hours, or on High for 4 hours.
  4. 4 Shred steak in the slow cooker with two forks.

By Kate Phillips Masterson

Cuban Salad
Dinner Latin American

Cuban Salad

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
  2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
  3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Cuban Chicken
Dinner Latin American

Cuban Chicken

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add garlic and continue to cook and stir until fragrant, about 1 minute more.
  2. 2 Stir tomatoes, chicken, red bell pepper, raisins, olives, red wine vinegar, oregano, cumin, and bay leaves into the onion mixture; cook until heated through, 5 to 7 minutes more. Remove and discard bay leaves before serving.

By MJodyH