Mexican Oregano Leaves
Mexican Oregano Leaves to use in South American recipes.
Other Common Names
Sonoran oregano. Botanical Name: (Lippia graveolens and L. berlandieri)
Description & Use
This robust South American herb of the verbena family has a strong savoury aroma, and characteristic flavour that is associated with Mexican cooking. Another variety, often referred to as Mexican Oregano, is Poliomentha longliflora which has a different flavour to the one grown in Mexico.
Add dried Mexican Oregano leaves to soups, stews and casseroles. It flavours spaghetti bolognese, pizza and most pasta dishes. A little Mexican oregano goes well in mashed potato and Mexican bean dishes. The street food recipe below for Mexican Roadside Char-grilled Chicken is one the whole family will enjoy.
Produce of Mexico packed in Australia.
Nutrition information only applies to Mexican oregano
MEXICAN ROADSIDE CHAR-GRILLED CHICKEN
6 pieces Maryland chicken
1 Tablespoon Ancho Chilli powder
2 teaspoons Mexican oregano
1/4 teaspoon each ground allspice, garlic powder and cinnamon
3 Tablespoons apple cider vinegar
1/4 cup orange juice
1 teaspoon salt.
- Mix all ingredients except chicken together in a bowl
- Brush marinade generously over both sides of the chicken pieces
- Cook on a charcoal barbecue for about 45 minutes, until juice runs clear when thickest part of the meat is pierced
- Rest 5-10 minutes, covered, before serving with barbecued corn on the cob and seasonal vegetables.