Spanish Recipes: Delicious Spanish Recipes for Easy Latin Cooking [2 ed.]

Table of contents :
Table of Contents
Classical Spanish Beef Patties
Pastelon
Bistec Encebollao
Tostones
Sofrito
Carne Guisada
Habichuelas Guisadas
Budin
Asopao de Pollo
Latin Omelet
Chicken Fricassee I
Bacalao Vizcaina
Paella I
Tres Leches
Arroz con Pollo I
Arroz con Pollo II
Rice and Beans In Belize City
Isabella's Secret Belize BBQ Sauce
Belizean Belmopan Beach Pudding
Central American Chicken and Cabbage Soup
Guatemalan Pepian
Chilaquilas
Rice from Guatemala City
Full Guatemalan Dinner
Salad of Cabbage from El Salvador
Santa Tecla Cake
Spicy South American Chicken
San Salvador Butterflied White Fish
South American Turkey
Platanos Maduros
Pupusas
Carne Guisado
Authentic Pound Cake
Carmen's Aji
Ensalada de Papas Colombiana
After Dinner Colombian Mangoes
Simple Churrasco
Colombian Frijoles Rojos con Sofrito
Maria's Avocado Salsa
Arepas
Simple Custard with Caramel
Simple Tomato Sofrito
Traditional Colombian Empanadas
Papas Chorreadas
Sancocho
Spicy Mexican Quinoa
Papas Rellenas
How to Make Plantain
South of the Border Style Pesto
El Pollo Soup
Restaurant-Style Latin Rice
Canela Brownies
A Strong Coffee in Mexico
Ground Beef Mexican Dip
Quick Midweek Mexican Macaroni
Cancun Style Caviar
Pepperjack Pizz
Puerto Vallarta Eggplant
Mexican Veggie Puree
Classical Mexican Ceviche

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Spanish Recipes Delicious Spanish Recipes for Easy Latin Cooking

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Table of Contents Classical Spanish Beef Patties 9 Pastelon 12 Bistec Encebollao 13 Tostones 14 Sofrito 15 Carne Guisada 16 Habichuelas Guisadas 17 Budin 18 Asopao de Pollo 22 Latin Omelet 23 Chicken Fricassee I 24 Bacalao Vizcaina 25 Paella I 26

Tres Leches 30 Arroz con Pollo I 31 Arroz con Pollo II 32 Rice and Beans In Belize City 34 Isabella's Secret Belize BBQ Sauce 35 Belizean Belmopan Beach Pudding 36 Central American Chicken and Cabbage Soup 37 Guatemalan Pepian 40 Chilaquilas 41 Rice from Guatemala City 42 Full Guatemalan Dinner 43 Salad of Cabbage from El Salvador 45 Santa Tecla Cake 46 Spicy South American Chicken 47

San Salvador Butterflied White Fish 50 South American Turkey 51 Platanos Maduros 53 Pupusas 54 Carne Guisado 55 Authentic Pound Cake 56 Carmen's Aji 57 Ensalada de Papas Colombiana 60 After Dinner Colombian Mangoes 61 Simple Churrasco 62 Colombian Frijoles Rojos con Sofrito 63 Maria's Avocado Salsa 64 Arepas 65 Simple Custard with Caramel 66

Simple Tomato Sofrito 67 Traditional Colombian Empanadas 70 Papas Chorreadas 72 Sancocho 73 Spicy Mexican Quinoa 75 Papas Rellenas 76 How to Make Plantain 80 South of the Border Style Pesto 81 El Pollo Soup 82 Restaurant-Style Latin Rice 83 Canela Brownies 84 A Strong Coffee in Mexico 85 Ground Beef Mexican Dip 86 Quick Midweek Mexican Macaroni 87

Cancun Style Caviar 90 Pepperjack Pizz 91 Puerto Vallarta Eggplant 92 Mexican Veggie Puree 93 Classical Mexican Ceviche 94

Classical

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced

1 green bell pepper, diced 1 (8 oz.) can tomato sauce 1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. 6. Continue doing this until all your meat has been used up. 7. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. 8. Enjoy.

Classical Spanish Beef Patties

9

PASTELON

(Beef Pie from Puerto Rico)

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 439 kcal Fat 14.4 g Carbohydrates 63.8g Protein 19.9 g Cholesterol 221 mg Sodium 1042 mg

Ingredients 1 onion, cut into chunks 1 green bell pepper, cut into chunks 1 bunch fresh parsley 1 bunch fresh cilantro 1 bunch recao, or culantro 3 cloves garlic 1 tbsp water, or as needed 1 lb ground beef 1 (1.41 oz.) package sazon seasoning ground black pepper to taste

1 pinch adobo seasoning, or to taste olive oil 8 ripe plantains, peeled and cut on the bias 4 eggs, beaten 2 (15 oz.) cans green beans, drained 4 eggs, beaten

Directions 1. Blend the following with a blender or food processor: water, onion, garlic, bell peppers, recao, parsley, and cilantro. 2. Place the contents in a bowl with a covering of plastic and put everything in the fridge. 3. Now set your oven to 350 degrees before doing anything else. 4. Stir fry your beef until fully done then add in 2 tbsps of sofrito, adobo, sazon, and pepper. 5. Pour out any extra oils and place the beef to the side. 6. Now begin to fry your plantains for 5 mins then place half of them into a casserole dish. 7. Top the plantains with four whisked eggs and layer the beef on top. 8. Add your green beans next. Then add the rest of the plantains. 9. Finally add four more whisked eggs and also some adobo spice. 10. Cook everything in the oven for 35 mins. 11. Enjoy.

12

Pastelon

Bistec Encebollao

(Steak and Onions)

Prep Time: 15 mins Total Time: 4 hrs 55 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 6.3g Protein 26.4 g Cholesterol 81 mg Sodium 587 mg

Ingredients 2 lbs beef sirloin steak, sliced thinly across the grain 1/2 C. olive oil 2 tbsps minced garlic 1 pinch dried oregano 1 (.18 oz.) packet sazon seasoning

2 large white onions, sliced into rings 1/4 C. distilled white vinegar 1 C. beef stock 1 tsp salt

Directions 1. Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic, onions, sazon, and oregano. 2. Place a covering of plastic over the dish after stirring the beef and place everything in the fridge for 5 hrs. 3. Add all of the mix into a large frying pan and get the mix boiling. 4. Once the mix is boiling, place a lid on the pan, set the heat to low, and cook everything for 45 mins. 5. Enjoy.

Bistec Encebollao

13

TOSTONES

(Spanish Plantains Fried)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 2 Calories 136 kcal Fat 3.3 g Carbohydrates 28.5g Protein 1.2 g Cholesterol 0 mg Sodium 14 mg

Ingredients 5 tbsps oil for frying 1 green plantain, peeled, diced into 1 inch pieces 3 C. cold water

salt to taste

Directions 1. Get your oil hot and begin to fry your plantains for 4 mins each side. 2. Place the plantains on a working surface and flatten them. 3. After all of your plantains have been flattened dip them in some water then fry the plantains again for 1 min per side. 4. Top them with salt after frying. 5. Enjoy.

14

Tostones

Sofrito

(Latin Spice Mix)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 80 Calories 10 kcal Fat 0.1 g Carbohydrates 2.2g Protein 0.4 g Cholesterol 0 mg Sodium 89 mg

Ingredients 2 green bell peppers, seeded and diced 1 red bell peppers, seeded and diced 10 ajies dulces peppers, tops removed 3 medium tomatoes, diced 4 onions, cut into large chunks 3 medium heads garlic, peeled

25 cilantro leaves with stems 25 leaves recao, or culantro 1 tbsp salt 1 tbsp black pepper

Directions 1. Blend the following with a blender: garlic, green peppers, onions, red peppers, tomatoes, red peppers, and ajies dulces. 2. Add in some black pepper, cilantro, salt, and the recao. 3. Continue blending until the mix resembles a salsa then place the contents in a sealable plastic container in the freezer. 4. Enjoy. 5. NOTE: To use the sofrito. Wait until the mix is frozen. Once it is frozen take the bag out of the freezer and scrape the ice with a tablespoon. Fill the tablespoon with the icy mix then add the scrapings into your dish as it cooks. 6. NOTE: Use this spice mix as a seasoning for anything you may be frying or stir frying in a pan. For example ground beef, or even rice.

Sofrito

15

CARNE GUISADA

(Latin Beef Stew)

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 677 kcal Fat 46.5 g Carbohydrates 18.5g Protein 44.6 g Cholesterol 155 mg Sodium 971 mg

Ingredients 1 (8 oz.) can canned tomato sauce 1/4 C. sofrito sauce 1 (.18 oz.) packet sazon seasoning 1 tbsp adobo seasoning 1/2 tsp dried oregano salt to taste

2 lbs beef stew meat 2 C. peeled, cubed potatoes 1 C. water

Directions 1. Get the following simmering in a saucepan: salt, tomato sauce, oregano, sofrito, adobo, and sazon. 2. Cook the mix for 7 mins then add in your meat and cook everything until it's fully done. 3. Add some water to submerge the meat then place a lid on the pot. 4. Cook everything for 60 mins then add in the potatoes and continue cooking the mix for 35 more mins. 5. Enjoy. 

16

Carne Guisada

Habichuelas

Guisadas (Latin Bean Stew)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 170 kcal Fat 5.2 g Carbohydrates 23.8g Protein 8.3 g Cholesterol 2 mg Sodium 580 mg

Ingredients 1 tbsp olive oil 1/4 C. tomato sauce 2 tbsps sofrito sauce 1 (.18 oz.) packet sazon seasoning 1/4 tsp black pepper 2 C. cooked pinto beans, drained

1 1/2 C. water salt to taste

Directions 1. 2. 3. 4.

For 5 mins heat and stir the following: pepper, oil, sazon, tomato sauce, and sofrito. Combine in the salt, beans, and water. Now turn up the heat to a medium level and cook everything for 20 mins. Enjoy.

Habichuelas Guisadas

17

BUDIN

(Pudding in Puerto Rico)

Prep Time: 30 mins Total Time: 5 hrs Servings per Recipe: 10 Calories 488 kcal Fat 15.8 g Carbohydrates 74.9g Protein 13.1 g Cholesterol 116 mg Sodium 656 mg

Ingredients 1 C. water 2 (3 inch) cinnamon sticks 15 whole cloves 1 tsp anise seed 2 tbsps water 1/2 C. white sugar 1 (1 lb) loaf day-old bread, crusts removed, cubed 4 C. evaporated milk

4 eggs 1 1/2 C. white sugar 1 tsp vanilla extract 3/4 tsp salt 1/4 C. butter, melted

Directions 1. 2. 3. 4.

Get 1 C. of water boiling then combine in the anise seeds, cinnamon sticks, and cloves. Let this boil for 1 min then place a lid on the pot and shut the heat. Let the contents stand on the stove for 20 mins. At the same time stir and heat the following until the mix is smooth: 1/2 C. sugar and 2 tbsps water. 5. Once the mix begins to boil stop stirring and let the mix become a caramel color. 6. Once the sugar becomes a caramel color pour it into a bread pan and let it get hard. 7. Now set your oven to 350 degrees before doing anything else. 8. Add your bread cubes to a bowl and grab a sieve. 9. Pour the cinnamon water into the bowl through the sieve. 10. Now add the evaporated milk and stir the contents and let them sit for 12 mins. 11. Get a 2nd bowl, combine: melted butter, beaten eggs, salt, 1.5 C. sugar, and vanilla extract. 12. Combine both bowls then place the mix into the bread pan. 13. Now grab a roasting pan and place a towel in it. Then place the bread pan on top of the towel. 18

Budin

14. Add in some boiling water to the roasting pan to the halfway mark then place everything in the oven. 15. Cook the bread in the oven for 75 mins. 16. Now let the mix sit for 60 mins and then place it in the fridge for 3 hrs. 17. Place the pan on a serving dish upside down to invert the bread. 18. Enjoy.

19

ASOPAO

de Pollo (Chicken and Rice Stew)

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 550 kcal Fat 17.7 g Carbohydrates 55.2g Protein 38.1 g Cholesterol 131 mg Sodium 2149 mg

Ingredients 2 lbs boneless, skinless chicken thighs 1/2 tsp ground black pepper 1 serving light adobo seasoning (such as Goya (R)) 3 tbsps olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 tbsps tomato paste

1 1/2 C. medium-grain rice 2 (14.5 oz.) cans diced tomatoes 6 C. low-sodium chicken broth 1 bay leaf 1/4 tsp red pepper flakes, or to taste 1 C. frozen petite peas, thawed 1 C. sliced pimento-stuffed green olives 1/4 C. diced fresh cilantro

Directions 1. Coat your pieces of chicken with adobo and pepper. 2. Now begin to stir fry your tomato paste, green pepper, garlic, red pepper, and onions in hot oil for 5 mins. Now place everything to the side. 3. Sear your chicken for 6 mins per side then add back in the onion mix. 4. Also add in: pepper flakes, rice, bay leaf, broth, and diced tomatoes. 5. Get everything boiling then set the heat to a low level and cook the mix for 22 mins until the chicken is fully done and the rice is soft. 6. Now add the olives and peas. 7. Cook everything for 7 more mins then remove the bay leaf and add in some cilantro. 8. Enjoy.

22

Asopao de Pollo

Latin

Omelet

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 252 kcal Fat 21.5 g Carbohydrates 10.7g Protein 5.4 g Cholesterol 124 mg Sodium 54 mg

Ingredients 1/2 C. olive oil 1/2 lb potatoes, thinly sliced salt and pepper to taste 1 large onion, thinly sliced 4 eggs salt and pepper to taste

2 tomatoes - peeled, seeded, and coarsely diced 2 green onions, diced

Directions 1. Coat your potatoes with pepper and salt then fry them in olive oil until golden. 2. Now add in the onions and cook the mix for 7 mins until the onions are soft. 3. At the same time whisk your eggs with some pepper and salt then add the mix to the potatoes and onions. 4. Set the heat to low and continue cooking everything until the eggs become brown at the bottom. 5. Push a fork under the omelet to slightly loosen it then place a plate on top of the pan. 6. Now flip the pan. Then place the flipped omelet back in the pan. 7. Cook the omelet on its opposite side until the eggs become somewhat crispy. 8. Top everything with some green onions and tomatoes. 9. Enjoy.

Latin Omelet

23

CHICKEN

Fricassee I

Prep Time: 40 mins Total Time: 6 hrs 40 mins Servings per Recipe: 4 Calories 643 kcal Fat 17.9 g Carbohydrates 85.2g Protein 32.7 g Cholesterol 92 mg Sodium 521 mg

Ingredients 1 lb chicken drumsticks, cleaned 1 tbsp adobo seasoning 1/2 (.18 oz.) packet sazon seasoning 1/2 tsp salt 5 large red potatoes, peeled and thickly sliced 1 large red bell pepper, seeded and diced 1 large green bell pepper, seeded and diced

1 large onion, diced 5 cloves garlic, minced 1 bunch fresh cilantro, diced 2 tbsps olive oil 1/2 C. dry red wine 1 tsp ground cumin 1 tsp dried oregano 2 fresh or dried bay leaves

Directions 1. Coat your chicken with salt, sazon, and adobo. 2. Place them in the crock pot and slow cooker. Add the pieces of potato on top of the chicken. 3. Now begin to puree the following with a food processor: oregano, red pepper, cumin, green pepper, wine, onion, olive oil, garlic, and cilantro. 4. Add this mix to the slow cooker as well and also add in the bay leaves. 5. Place the lid on the crock pot and cook everything for 8 hrs with low heat. 6. Enjoy.

24

Chicken Fricassee I

Bacalao

Vizcaina (Codfish Soup)

Prep Time: 30 mins Total Time: 9 hrs 15 mins Servings per Recipe: 8 Calories 475 kcal Fat 18.9 g Carbohydrates 31.6g Protein 42.3 g Cholesterol 192 mg Sodium 4353 mg

Ingredients 1 lb salted cod fish, submerged in 2 qts of water, for 8 hours, change the water 4 times, then cut into small pieces 4 potatoes, sliced thick 2 onions, sliced 4 hard-boiled eggs, sliced 2 tsps capers 2 large cloves garlic, minced 1 (4 oz.) jar roasted red bell peppers, drained

1/4 C. pitted green olives 1/2 C. golden raisins 1 bay leaf 1 (8 oz.) can tomato sauce 1/2 C. extra virgin olive oil 1 C. water 1/4 C. white wine

Directions 1. Get a big pot and add in half of the following in layers: raisins, potatoes, roasted red peppers, fish, olives, onions, garlic, boiled eggs, and capers. 2. Now add in half of the tomato sauce and half of the olive oil. 3. Add the bay leaf and repeat the process. 4. Now add in the wine and the water. 5. Get everything boiling without stirring the mix. 6. Once everything is boiling place a lid on the pot and set the heat to low. 7. Let the contents cook for 35 mins. 8. Enjoy.

Bacalao Vizcaina

25

PAELLA

I

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 8 Calories 736 kcal Fat 35.1 g Carbohydrates 45.7g Protein 55.7 g Cholesterol 1202 mg Sodium 1204 mg

Ingredients 2 tbsps olive oil 1 tbsp paprika 2 tsps dried oregano salt and black pepper to taste 2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces 2 tbsps olive oil, divided 3 cloves garlic, crushed 1 tsp crushed red pepper flakes 2 C. uncooked short-grain white rice 1 pinch saffron threads 1 bay leaf

1/2 bunch Italian flat leaf parsley, diced 1 quart chicken stock 2 lemons, zested 2 tbsps olive oil 1 Spanish onion, diced 1 red bell pepper, coarsely diced 1 lb chorizo sausage, casings removed and crumbled 1 lb shrimp, peeled and deveined

Directions 1. 2. 3. 4. 5. 6.

Get a bowl, combine: pepper, 1 tbsp olive oil, salt, paprika, and oregano. Now add in your pieces of chicken and stir the meat to evenly coat it with the spice mix. Place a covering of plastic around the bowl and put everything in the fridge. Now in a big skillet add in 2 tbsp of olive oil. Add in the rice, pepper flakes, and garlic. Toast the contents for 4 mins then add: lemon zest, saffron, chicken stock, bay leaf, and parsley. 7. Get the mix boiling, place a lid on the pan, and cook the contents with a low heat for 22 mins. 8. At the same time begin to stir fry your onions and chicken in 2 tbsps of olive oil for 7 mins. 9. Now add in the sausage and bell pepper and cook them for 7 mins as well. 26

Paella I

10. Now add the shrimp and cook them until they are done. 11. Top your rice with the meat mix and serve. 12. Enjoy. 13. NOTE: Paella is a truly authentic Latin Dish. It is also the cover image of this cookbook. The idea of Paella is to create an entire meal that fits in 1 big pan.

27

TRES LECHES

(Spanish 3 Milk Cake)

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 24 Calories 280 kcal Fat 13.7 g Carbohydrates 34.6g Protein 5.5 g Cholesterol 81 mg Sodium 87 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking powder 1/2 C. unsalted butter 1 C. white sugar 5 eggs 1/2 tsp vanilla extract 2 C. whole milk 1 (14 oz.) can sweetened condensed milk 1 (12 fluid oz.) can evaporated milk

1 1/2 C. heavy whipping cream 1 C. white sugar 1 tsp vanilla extract

Directions 1. Coat a casserole dish with oil and flour then set your oven to 350 degrees before doing anything else. 2. Get a bowl, sift: baking powder and flour. 3. Get a 2nd bowl, combine: 1 C. sugar and butter. Then add: 1/2 tsp vanilla extract and eggs. 4. Combine both bowls and stir the mix until everything is smooth. 5. Enter the mix into your casserole dish and cook everything in the oven for 35 mins. 6. Now poke holes through the cake with a fork. 7. Get a 3rd bowl, combine: evaporated milk, condensed milk, and whole milk. 8. Pour the milk mix over the cake once it has cooled. 9. Get a 4th bowl, mix: 1 tsp vanilla, whipping cream, and 1 C. of sugar. 10. Coat your cake with the whipped cream mix then serve. 11. Enjoy.

30

Tres Leches

Arroz

con Pollo I (Rice and Chicken)

Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 745 kcal Fat 40.6 g Carbohydrates 65.2g Protein 30 g Cholesterol 105 mg Sodium 1926 mg

Ingredients 8 boneless chicken thighs, with skin 1/2 C. olive oil 2 C. diced onion 1 clove garlic, crushed 1/2 tsp crushed red pepper flakes 2 C. converted long-grain white rice 2 1/2 tsps salt 1/2 tsp black pepper 1/4 tsp saffron threads 1 (28 oz.) can diced tomatoes

1 (4 oz.) can diced green chilis 1 1/4 C. chicken broth 3/4 C. fresh peas 1 (4 oz.) jar pimentos, drained 1/2 (8 oz.) jar pimiento-stuffed green olives, drained and sliced 1/2 C. water

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 325 degrees before doing anything else. Begin to sear your chicken in olive oil then place the pieces to the side. Now add to the same pot: your pepper flakes, onions, and garlic. Let the mix cook for 7 mins then add the rice, saffron, pepper, and salt. Toast the rice for 12 mins while stirring then add the broth, green chilies, and tomatoes. Add the chicken thighs on top of everything and get the mix boiling. Once everything is boiling, place a lid on the pot, and place the pot in the oven for 60 mins. 8. Now add the olives, pimentos, water, and peas. 9. Place the lid back on the pot and do not stir the contents. 10. Continue cooking everything for 25 mins. 11. Enjoy.

Arroz con Pollo I

31

ARROZ

con Pollo II(Rice and Chicken) (Peruvian Style)

Prep Time: 25 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 739 kcal Fat 29.7 g Carbohydrates 65.2g Protein 45.7 g Cholesterol 136 mg Sodium 198 mg

Ingredients 1/4 C. vegetable oil, divided 6 chicken thighs, skinned and patted dry 6 chicken drumsticks with skin, patted dry salt and black pepper to taste 1 1/2 bunches fresh cilantro, leaves picked from stems 6 cloves garlic, peeled and coarsely diced 1 aji (Peruvian) pepper, seeded and deveined

1 tbsp Worcestershire sauce 1/2 C. orange juice 2 C. uncooked white rice 2 onions, diced 1/2 C. white wine 3 1/2 C. chicken broth 1 tsp freshly ground black pepper 1 large carrot, peeled and diced 1 bell pepper, any color, sliced into rings 3/4 C. frozen peas

Directions 1. 2. 3. 4.

9.

Begin to heat up two frying pans, each with 2 tbsps of veggie oil in them. Coat your chicken with pepper and salt and divide the chicken between the pans. Fry your chicken pieces for 17 mins then place them on some paper towels. Now begin to process the following in a blender, until smooth: orange juice, cilantro leaves, Worcestershire, garlic, aji pepper, and garlic. Add this mix to one of the pots and get it boiling. Let the mix cook for 7 mins until it becomes a dark green color. Now add your onions to the other pan and stir fry them for 7 mins then add in the rice and toast the kernels for 7 more mins. Add in the white wine to the cilantro mix and get the mix boiling with a medium level of heat. Combine the rice mix with the cilantro mix and also add the black pepper and the broth.

32

Arroz con Pollo II

5. 6. 7. 8.

10. Get everything boiling again then add the chicken pieces and the carrots. 11. Stir the contents then place a lid on the pan. 12. Set the heat to a lower level and cook everything for 30 mins. 13. Now take off the lid and add in the pepper rings and the peas. 14. Place the lid back on the pot and cook the mix for 17 more mins. 15. Now shut the heat and let the mix sit for 10 mins with no covering. 16. Enjoy.

33

RICE

and Beans In Belize City

Prep Time: 1 hr 35 mins Total Time: 9 hrs 50 mins Servings per Recipe: 16 Calories 168 kcal Fat 2.9 g Cholesterol 28.5g Sodium 7.6 g Carbohydrates 0 mg Protein 78 mg

Ingredients Stew Beans: 1 lb dry kidney beans 3 cloves garlic, minced 1/2 onion, chopped 1/2 red bell pepper, chopped 1 tsp vegetable oil 1/2 tsp salt 1/4 tsp ground black pepper

Rice: 1 C. white rice 3/4 C. coconut milk 3/4 C. water

Directions 1. 2. 3. 4. 5. 6.

In a large bowl of the water, soak the kidney beans for about 8 hours to overnight. Drain the beans well. In a large pan, add the beans and enough water to cover and bring to a boil. Add the garlic and stir to combine. Reduce the heat to low and simmer for about 1 hour. Stir in the onion, red bell pepper, vegetable oil, salt, black pepper and rice and simmer for about 3 minutes. 7. Stir in the coconut milk, water and kidney beans and bring to a boil on high heat. 8. Reduce the heat to low and simmer, covered for about 30-40 minutes.

34

Rice and Beans In Belize City

Isabella's

Secret Belize BBQ Sauce

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 16 Calories 42 kcal Fat 0.1 g Cholesterol < 10.8g Sodium 0.6 g Carbohydrates 0 mg Protein 137 mg

Ingredients 1 (16 oz.) can tomato sauce 1 large onion, chopped 2 habanero peppers, chopped 8 cloves garlic, minced 1 bunch cilantro, chopped 1 (16 oz.) can tomato paste

1 C. ketchup 1 C. honey 1 C. brown sugar 1/4 C. white vinegar

Directions 1. In a blender, add the tomato sauce, onion, habanero peppers, garlic and cilantro and pulse till smooth. 2. Add the tomato paste, ketchup, honey, brown sugar and white vinegar and pulse till smooth. 3. Transfer the sauce into a span on medium heat and cook for about 30-35 minutes, stirring occasionally.

Isabella's Secret Belize BBQ Sauce

35

BELIZEAN

Belmopan Beach Pudding

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 12 Calories 409 kcal Fat 20.1 g Cholesterol 45g Sodium 8.4 g Carbohydrates 67 mg Protein 386 mg

Ingredients 2 eggs 1 (12 fluid oz.) can evaporated milk 12 fluid oz. coconut milk 6 fluid oz. sweetened condensed milk 4 fluid oz. apple cider 1/2 C. white sugar 1/2 C. melted butter 1/4 C. raisins

2 tsp vanilla extract 1 tsp ground nutmeg 1 tsp ground cinnamon 1 loaf bread, torn in pieces

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a large bowl, add the eggs and beat till frothy. 3. Add the evaporated milk, coconut milk, sweetened condensed milk, apple cider, sugar, butter, raisins, vanilla extract, nutmeg and cinnamon and mix till well combined. 4. Fold in the bread pieces. 5. Transfer the mixture into the prepared baking dish evenly. 6. Cook in the oven for about 1 hour.

36

Belizean Belmopan Beach Pudding

Central American

Chicken and Cabbage Soup

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 8 Calories 248 kcal Fat 8.5 g Cholesterol 16.3g Sodium 27.3 g Carbohydrates 68 mg Protein 997 mg

Ingredients 3 tbsp olive oil 2 lb. skinless, boneless chicken breast halves seasoned salt to taste 6 C. chicken broth 1 head green cabbage, shredded 1 large onion, chopped 1 C. chopped carrots 1 green bell pepper, chopped 2 stalks celery, chopped

1/2 C. chopped cilantro 1 (6.5 oz.) can tomato sauce 2 limes, juiced 4 cloves garlic, minced 1 dash hot sauce salt and ground black pepper to taste

Directions 1. Season the chicken breast halves with the seasoned salt. 2. In a large Dutch oven, heat the olive oil on medium heat and cook the chicken breast halves for about 5 minutes per side. 3. Stir in the chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt and black pepper and simmer for about 2 hours. 4. Serve hot

Central American Chicken and Cabbage Soup

37

GUATEMALAN

Pepian (Spicy Sauce for Meats and Rice)

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 319 kcal Fat 13.6 g Cholesterol 44.6g Sodium 8.4 g Carbohydrates 5 mg Protein 1386 mg

Ingredients 6 tomatoes 8 fresh tomatillos, husks removed 1 onion, peeled 2 garlic cloves 2 tbsp sesame seeds 2 tbsp hulled pumpkin seeds 1 thick slice of French baguette 4 sprigs fresh cilantro 1 tsp salt

2 black peppercorns 3 C. chicken broth 1/4 C. olive oil 1 chayote, cut into 8 pieces 4 potatoes, thickly sliced 1 C. fresh corn kernels 3 C. chicken broth

Directions 1. Heat a large skillet on medium-high heat and cook the tomatoes, tomatillos, onion and garlic for about 20 minutes. 2. With a slotted spoon, transfer the vegetables into a bowl. 3. In the same skillet, add the sesame and pumpkin seeds and stir fry for about 2-3 minutes. 4. Remove from the heat. 5. In a toaster, toast the baguette slice. 6. In a blender, add the baguette slice, tomatoes, onion, garlic, sesame seeds, cilantro, salt and black peppercorns 7. Add 3 C. of the chicken broth and pulse till smooth. 8. Through a sieve, strain the blended sauce completely. 9. In a large pan, mix together the sauce and olive oil on medium-high heat and bring to a boil. 10. Cook for about 3 minutes. 11. Stir in the chayote, potatoes, corn and 3 C. of the chicken broth and bring to a boil. 12. Reduce the heat to low and simmer for about 20 minutes.. 40

Guatemalan Pepian

Chilaquilas

(Corn Tortillas Central American Style)

Prep Time: 4 mins Total Time: 29 mins Servings per Recipe: 6 Calories 335 kcal Fat 19.6 g Cholesterol 29.3g Sodium 12.3 g Carbohydrates 80 mg Protein 123 mg

Ingredients 1 large tomato, quartered 1 red onion, quartered 1 (12 oz.) package queso fresco, cut into chunks 12 thick corn tortillas

2 eggs, separated 5 tbsp canola oil

Directions 1. In a food processor, add the tomato and red onion and pulse till a paste forms, slowly adding the queso fresco. 2. Fold the corn tortillas in half and fill each with the tomato and red onion paste. 3. In a bowl, add the egg whites and with an electric mixer, beat till foamy. 4. Add the egg yolks, one at a time and beat till well combined. 5. In a large skillet, heat 2-3 tbsp of the oil over medium heat. 6. Coat 1 filled tortilla with the egg mixture evenly and let the excess drip back into the bowl. 7. Cook the tortilla in hot oil for about 2 minutes per side. 8. Repeat with the remaining oil and filled tortillas

Chilaquilas

41

RICE

from Guatemala City

Prep Time: 16 mins Total Time: 26 mins Servings per Recipe: 2 Calories 440 kcal Fat 11.1 g Cholesterol 75.8g Sodium 7.1 g Carbohydrates < 1 mg Protein < 392 mg

Ingredients 1 1/2 tbsp vegetable oil 1 C. long-grain rice 1 tbsp minced onion 1 tbsp minced tomato 2 C. water

2 tbsp chopped carrot 1 tbsp chopped celery 2 tsp chicken bouillon granules

Directions 1. In a large skillet, heat the oil on medium-high heat and cook the rice, onion and tomato for about 3-4 minutes. 2. Stir in the water, carrot, celery and chicken bouillon and simmer for about 8 minutes. 3. Simmer, covered for about 5-8 minutes.

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Rice from Guatemala City

Full

Guatemalan Dinner (Chicken and Potatoes with Sauce)

Prep Time: 40 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 407 kcal Fat 18.1 g Cholesterol 46.1g Sodium 18.5 g Carbohydrates 43 mg Protein 467 mg

Ingredients 1 lb. chicken thighs 3 zucchini, thickly sliced 4 potatoes, cut into chunks 2 carrots, sliced 5 C. chicken broth 1 tsp salt For Pulique Sauce: 1/4 C. masa harina flour 2 tbsp water 6 tomatoes, cored and cut into chunks 6 large fresh tomatillos, husks removed 2 cloves garlic, cut in half 3 dried guajillo Chile peppers, stems and seeds removed

1 onion, cut into chunks 1 (1 inch) piece cinnamon stick 6 whole cumin seeds 2 whole cloves 2 black peppercorns 3 tbsp dried epazote (Mexican tea leaves), or any tea leaves 2 tsp achiote seed 1/4 C. olive oil salt to taste

Directions 1. In a large pan, add the chicken thighs, zucchini, potatoes, carrots, chicken broth and 1 tsp of the salt and bring to a boil. 2. Reduce the heat and simmer for about 20 minutes. 3. With a slotted spoon, transfer the chicken and vegetables into a bowl, reserving the broth in the pan. 4. In a small bowl, dissolve the masa harina in water and keep aside for about 10 minutes. 5. Make a 2-inch ball from the masa dough. 6. Add the dough ball, tomatoes, tomatillos, garlic, onion, guajillo peppers, cinnamon stick, cumin seeds, cloves, peppercorns, and epazote and achiote seed in the broth and bring to a boil. 7. Reduce the heat and simmer for about 20 minutes. Full Guatemalan Dinner

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8. Discard the cinnamon stick. 9. Through a strainer, strain the mixture, reserving 1/2 C. of the broth. 10. In a blender, add the tomato mixture and dough ball and pulse till smooth. 11. Through a strainer, strain the sauce and keep aside. 12. In a large pan, heat the olive oil on medium heat. 13. Slowly, add the sauce and fry for about 3 minutes. 14. Stir in the cooked chicken, vegetables, reserved chicken broth and salt. 15. Reduce the heat to low and simmer for about 10 minutes.

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Salad

of Cabbage from El Salvador

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 4 Calories 50 kcal Fat 0.3 g Cholesterol < 11.3g Sodium 2.3 g Carbohydrates 0 mg Protein 47 mg

Ingredients 1/2 head green cabbage, cored and shredded 1 carrot, grated 1 quart boiling water 3 green onions, minced 1 C. distilled white vinegar

1/2 C. water 2 tsp dried oregano

Directions 1. In a large bowl, add the cabbage, carrot and boiling water and steep for about 5 minutes. 2. Drain well. 3. Return the cabbage, carrots into the bowl with the green onion, vinegar, 1/2 C. of the water and oregano and toss to coat well. 4. Refrigerate to chill for about 20 minutes before serving. 

Salad of Cabbage from El Salvador

45

SANTA TECLA

Cake

Prep Time: 38 mins Total Time: 58 mins Servings per Recipe: 12 Calories 270 kcal Fat 14.9 g Cholesterol 28.5g Sodium 6.2 g Carbohydrates 80 mg Protein 248 mg

Ingredients 3 eggs, separated 1 C. white sugar 1/2 C. butter, melted 1 (4 oz.) package Parmesan cheese, finely grated

3/4 C. sour cream 1 tsp baking powder 1 C. rice flour, sifted 1 tbsp sesame seeds

Directions 1. Set your oven to 350 degrees F before doing anything. 2. In a glass bowl, add the egg whites and beat till firm but not stiff. 3. In a large bowl, add the sugar and butter and with an electric mixer, beat on high speed till creamy. 4. Add the egg yolks and beat till well combined. 5. Slowly, stir in the Parmesan cheese. 6. Add the sour cream and baking powder and beat till smooth. 7. Fold in the rice flour, 8. Now, fold in the egg whites. 9. Place the mixture into a 13x9-inch glass baking dish and sprinkle with the sesame seeds. 10. Cook in the oven for about 38 minutes or till a toothpick inserted in the center comes out clean.

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Santa Tecla Cake

Spicy

South American Chicken

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 8 Calories 483 kcal Fat 31.6 g Cholesterol 7.2g Sodium 41.7 g Carbohydrates 167 mg Protein 385 mg

Ingredients 1 (5 lb.) whole chicken 2 C chicken broth 2 C water 1 C. Mexican crema 2 plum tomatoes, cut into 1/4-inch slices 2 red peppers, cut into 1-inch chunks 2 jalapeno peppers, sliced into rings 1 onion, cut into 1-inch chunks

2 cloves garlic, crushed 1 tsp dried oregano 1 bay leaf 1 pinch cayenne pepper salt and ground black pepper to taste fresh cilantro, chopped

Directions 1. In the bottom of a large pan, place the chicken, breast-side up. 2. Add the chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeño peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt and pepper on medium heat and bring to a boil. 3. Reduce the heat to low and simmer, covered for about 1 hour. 4. With a pair of tongs, turn the chicken and simmer, covered for about 30 minutes. 5. Transfer the chicken into a plate and keep aside. 6. Increase heat to high and bring to a boil. 7. Cook for about 5-10 minutes, skimming off the fat from the top. 8. Cut the chicken into serving-size pieces and return to the pan. 9. Stir in the chopped cilantro and cook for about 5 minutes.

Spicy South American Chicken

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SAN SALVADOR

Butterflied White Fish

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 534 kcal Fat 27.2 g Cholesterol 13.3g Sodium 59.7 g Carbohydrates 182 mg Protein 159 mg

Ingredients 1/4 C. olive oil, divided 2 large whole white fish, butterflied, rinsed, and patted dry 1 tbsp garlic powder salt and ground black pepper to taste 8 cloves garlic, minced 1/2 C. fresh lime juice

2 lemons, thinly sliced 2 Roma tomatoes, thinly sliced 1 Spanish onion, thinly sliced 1 green bell pepper, chopped

Directions 1. Set your oven to 4000 degrees F before doing anything else and grease a baking dish with 1 tsp of the olive oil. 2. Coat the fish fillets with the remaining olive oil evenly. 3. Arrange the fillets in the prepared baking dish and sprinkle with the garlic powder, salt and black pepper. 4. Spread the minced garlic over the fillets and drizzle with the lime juice. 5. Top with the lemon slices, tomato slices, onion slices and bell pepper slices. 6. With a piece of the foil, cover the baking dish tightly. 7. Cook in the oven for about 30-40 minutes.

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San Salvador Butterflied White Fish

South American Turkey

Prep Time: 3 hrs 20 mins Total Time: 3 hrs 45 mins Servings per Recipe: 12 Calories 662 kcal Fat 33.3 g Cholesterol 7.9g Sodium 79.3 g Carbohydrates 224 mg Protein 504 mg

Ingredients 10 large Roma tomatoes, halved and seeded 1 large green bell pepper, halved and seeded 2 tbsp vegetable oil 1 (10 lb.) whole turkey, neck and giblets removed 1 Granny Smith apple - peeled, quartered, and cored 1 (5 oz.) jar pitted green olives, drained 2 dried ancho chilis, stemmed and seeded

1/2 C. raw pumpkin seeds 2 bay leaves 1 onion, cut into chunks salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Set the broiler of your oven and arrange oven rack in the topmost position. Line a baking sheet with a piece of the foil. Arrange the tomatoes and bell pepper onto the prepared baking sheet, cut-side down. Cook under the broiler for about 5 minutes. Place charred vegetables into a bowl and immediately with a plastic wrap, seal tightly till the skins loosen. 6. Now, set your oven to 325 degrees F. 7. Meanwhile in a large roasting pan, heat the vegetable oil on medium-high heat and sear the turkey till browned from all the sides. 8. Remove from the heat and arrange the turkey, breast side up in the roasting pan. 9. Stuff the turkey cavity with the quartered apples and olives. 10. Heat a skillet on medium-high heat and sauté the ancho chilis, pumpkin seeds and bay leaves for about 5 minutes. South American Turkey

51

11. Remove from the heat and keep aside to cool slightly. 12. Remove the skin of the tomatoes and peppers. 13. In a blender, add the ancho chilis mixture, tomatoes, green peppers, onion, salt and pepper and pulse till a thick and smooth sauce is formed. 14. Coat the turkey with the sauce evenly. 15. Cook in the oven for about 3 hours, basting with the pan juices occasionally.

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Platanos

Maduros

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 4 Calories 323 kcal Fat 14.1 g Cholesterol 51g Sodium 1.8 g Carbohydrates 0 mg Protein 6 mg

Ingredients 2 large very ripe (black) plantains peeled 1/4 C. vegetable oil 1 tbsp vanilla extract

1 tsp ground cinnamon 2 tbsp white sugar, or to taste (optional)

Directions 1. 2. 3. 4. 5. 6. 7.

Cut each plantain into 2 halves and then each half into 3 strips. In a large skillet, heat the vegetable oil on medium-high heat. Gently, place the plantain strips in the skillet evenly. Drizzle with the vanilla extract and sprinkle with the cinnamon. Cook, covered for about 5-7 minutes per side. Transfer the plantains onto a paper towel lined plate to drain. Serve with a sprinkling of the sugar.

Platanos Maduros

53

PUPUSAS

(Cheese Quesadillas from Salvador)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 4 Calories 297 kcal Fat 7.3 g Cholesterol 46.8g Sodium 12.7 g Carbohydrates 20 mg Protein 85 mg

Ingredients 2 C. masa harina 1 C. water 1 C. queso fresco, crumbled

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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In a bowl, add the masa harina and water and mix till smooth. With your hands, knead well. Cover the bowl and keep aside for about 5-10 minutes. Make 2-inch balls from the dough. Place the dough onto a lightly floured surface and roll each ball into 6-inch round. Place about 1/4 C. of the queso fresco over each round and cover with a second tortilla. Pinch the edges together to seal the cheese. Heat an ungreased nonstick skillet on medium-high heat and cook the tortillas, one at a time for about 2 minutes per side.

Pupusas

Carne

Guisado (Beef Stew)

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 301.8 Fat 16.9g Cholesterol 77.4mg Sodium 874.0mg Carbohydrates 11.0g Protein 26.3g

Ingredients 1 lb flank steak 2 tbsp vegetable oil 4 garlic cloves, minced 2 tsp ground cumin 6 Roma tomatoes, chopped 2 medium onions, thinly sliced

2 beef bouillon cubes 2 C. water 1/2 tsp salt 1/4 tsp pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large skillet, heat the oil and sear the flank steak till browned completely. Transfer the steak into a plate. In the same skillet, add the tomatoes, onions, garlic and cumin and sauté till tender. Add the flank steak, water, bouillon, salt and pepper and stir to combine. Reduce the heat to low and simmer till the steak becomes tender. Remove the steak from the pan and chop into bite sized pieces. Cook the sauce till desired thickness. Add the chopped beef and stir to combine. Serve hot.

Carne Guisado

55

AUTHENTIC

Pound Cake

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 7403.5 Fat 418.2g Cholesterol 2879.6mg Sodium 1855.6mg Carbohydrates 785.2g Protein 111.0g

Ingredients 2 C. unsalted butter, softened ( plus more for the pan) 1 1/2 C. sugar 9 eggs, separated 2 tbsp brandy

1 tsp vanilla 4 1/2 C. cake flour, sifted 1/2 tsp salt

Directions 1. Set your oven to 325 degrees F before doing anything else and line a buttered 1 (10-inch) cake pan with buttered parchment paper . 2. In a bowl, add the butter and with an electric mixer, beat till fluffy. 3. Slowly, add the sugar and beat beat till the mixture becomes very light and fluffy. 4. Add the egg yolks, one at a time and beat on medium-high speed till well combined. 5. Stir in the brandy and vanilla. 6. Sift the flour and salt in the butter mixture and mix till well combined. 7. In another bowl, add the egg whites and beat till stiff and dry. 8. Add the whites into the flour mixture and with a rubber spatula gently, fold in. 9. Place the mixture in the prepared cake pan evenly. 10. Cook in the oven for about 1 hour or till a toothpick inserted in the center comes out clean. 11. Remove from the oven and keep onto the wire rack to cool before slicing.

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Authentic Pound Cake

Carmen's

Prep Time: 10 mins

Aji (Salsa)

Total Time: 10 mins Servings per Recipe: 1 Calories 39.1 Fat 0.3g Cholesterol 0.0mg Sodium 13.7mg Carbohydrates 8.2g Protein 1.4g

Ingredients 1 tbsp fresh lemon juice 1 tbsp white vinegar 1 tbsp water 1/4 C. green onion, finely minced ( white and light green part only) 1/8 C. fresh cilantro, minced

1 jalapeno pepper, seeded and finely minced 1 tsp tomatoes, finely minced

Directions 1. In a bowl, mix together all the ingredients. 2. Refrigerator for at least 1 hour before serving.

Carmen's Aji

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ENSALADA DE PAPAS

Colombiana (10-Ingredient Potato Salad)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 124.1 Fat 2.0g Cholesterol 0.0mg Sodium 43.1mg Carbohydrates 24.8g Protein 3.1g

Ingredients 2 lb. red potatoes, cooked, peeled and cut into 1-inch cubes when cool 3 large carrots, peeled, cut into 1/2inch pieces and steamed until crisptender, cooled 1/2 C. chopped red onion 1/4-1/2 C. chopped cilantro, depending on taste 3 large tomatoes, cut into 1-inch chunks

Salad Dressing 1/3 C. wine vinegar 1 tbsp oil 1 tsp seasoning salt ( may add more to taste) 1 tsp sugar 1/4 tsp fresh ground black pepper

Directions 1. 2. 3. 4.

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In a large bowl, mix together the potato cubes, carrot pieces, chopped onions and cilantro. In a small bowl, add all the dressing ingredients and beat till well combined. Place the dressing over the salad with the tomato chunks and gently, stir to combine. Refrigerate to chill before serving.

Ensalada de Papas Colombiana

After Dinner

Colombian Mangoes

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 15 Calories 166.6 Fat 1.8g Cholesterol 0.8mg Sodium 30.9mg Carbohydrates 36.1g Protein 3.8g

Ingredients 1 C. orange juice 3 (1/4 oz.) packet unflavored gelatin 5 medium very ripe mangoes 1 C. sugar

1 C. evaporated skim milk 2 C. light whipped topping

Directions 1. 2. 3. 4. 5.

In a small heat-proof bowl, add the orange juice and sprinkle with the gelatin. Keep aside for about 5 minutes. Peel mangoes and remove the pits. In a food processor, add the mangoes and pulse till pureed. Transfer 4 C. of the mango puree into a large bowl with the sugar and evaporated milk and stir to combine well. 6. Place the bowl of the gelatin mixture over a bowl of the hot water and stir till smooth. 7. Add the gelatin into the bowl of the mango mixture and beat till well combined. 8. Stir in the whipped topping. 9. Fill a 10 C. mold with cold water and immediately discard the water. 10. Fill the mold with the mango mixture. 11. With a plastic wrap, cover the mold and refrigerate for at least 2-3 hours. 12. Wrap a warm, damp towel around the mold and invert a serving plate over the mold. 13. Hold the plate and mold together and turn the plate upright. 14. Carefully, lift the mold away. 15. Serve cold.

After Dinner Colombian Mangoes

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SIMPLE

Churrasco (Steak)

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 4 Calories 1231.1 Fat 106.0g Cholesterol 222.1mg Sodium 1046.7mg Carbohydrates 2.9g Protein 64.7g

Ingredients 2 lb. top sirloin steaks 2 C. fresh parsley leaves 4 garlic cloves, minced 1 C. olive oil 1/4 C. red wine vinegar

3 tbsp water 1 1/2 tsp salt 1 tsp black pepper

Directions 1. For the chimichurri in a food processor, add the parsley and garlic and pulse till chopped finely. 2. Add the oil, vinegar, water, salt and pepper and pulse till a thick sauce is formed. 3. Reserve half of the chimichurri in a bowl for serving. 4. Transfer the remaining chimichurri in a large bowl. 5. Add the steaks and coat with the chimichurri generously. 6. Refrigerator, covered for at least 30 minutes, turning several times. 7. Set your grill for high heat and grease the grill grate. 8. Drain the beef well and cook on the grill for about 10 minutes per side. 9. Transfer the seaks onto a cutting board and keep aside for about 5 minutes. 10. With a sharp knife, cut the steaks into thin slices across the grain. 11. Serve the steaks alongside the reserved chimichurri sauce.

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Simple Churrasco

Colombian

Frijoles Rojos con Sofrito (Red Beans)

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 10 Calories 67.2 Fat 3.0g Cholesterol 0.0mg Sodium 709.2mg Carbohydrates 9.4g Protein 2.4g

Ingredients 1 lb dried red beans 2 carrots, diced 1 plantain, diced 1 (5 g) envelopes sazon goya 1 tbsp salt Spanish Sofrito

1 small tomatoes, diced 1/2 small onion, diced 2 stalks green onions, finely chopped 1/4 C. fresh cilantro, finely chopped 2 tbsp oil

Directions 1. 2. 3. 4. 5. 6. 7.

Wash beans well with water to remove any debris. In a pressure cooker, place the beans and enough water to cover up to the max line. Cover with lid tightly to seal and cook on high for about 35 minutes. Remove from the heat and let the steam release completely before opening. Uncover and stir in the carrots, plantain, sazon and salt. Cover again and cook on medium-high for about 20-30 minutes. Meanwhile for the sofrito in a skillet, heat the oil and sauté the tomato, onions, cilantro and a pinch of salt till tender. 8. Add the sofrito in the pressure cooker and cook, covered for about 5-10 minutes.

Colombian Frijoles Rojos con Sofrito

63

MARIA'S

Avocado Salsa

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 218.0 Fat 14.7g Cholesterol 124.3mg Sodium 56.2mg Carbohydrates 16.1g Protein 7.2g

Ingredients 1/3 C. chile, aja dulce, fresh, seeded and chopped 1 1/2 tsp habaneros, fresh, finely chopped 6 tbsp white vinegar, distilled 2 hard-boiled eggs, large, coarsely chopped

1 1/2 C. avocados, firm, ripe, coarsely mashed 1 C. tomatoes, ripe, chopped 1 C. white onion, sweet, chopped 3/4 C. cilantro, fresh, chopped

Directions 1. In a blender, add the chiles, vinegar and 1 tsp of the salt and pulse till pureed. 2. Transfer the chile puree into a bowl with the remaining ingredients and stir to combine. 3. Refrigerate to chill before serving.

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Maria's Avocado Salsa

Arepas

(Colombian Corn Cakes with Cheese)

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 3 Calories 160.5 Fat 18.1g Cholesterol 0.0mg Sodium 99.5mg Carbohydrates 0.0g Protein 0.0g

Ingredients 1 C. precooked cornmeal flour 1 C. grated mozzarella cheese 1 C. water 2 tbsp water

1/8 tsp salt 1/4 C. vegetable oil

Directions 1. 2. 3. 4. 5. 6. 7.

In a bowl, add the flour, cheese and 1/8 tsp of the salt and toss to coat. Add the water and stir till well combined. Keep aside for about 1-2 minutes. From 3 level tbsp of the dough, make the balls. Gently, press each ball into a 1/4-inch-thick and 2 1/2-2 3/4-inch wide patty. Transfer the patties onto a wax-paper lined surface. In a large nonstick skillet, heat the oil on medium heat and fry the arepas in 2 batches for 4-5 minutes per side. 8. Transfer the arepas onto a paper towel lined plate to drain.

Arepas

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SIMPLE

Custard with Caramel

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 196.4 Fat 3.2g Cholesterol 124.0mg Sodium 48.3mg Carbohydrates 38.9g Protein 4.5g

Ingredients 12 oz. peeled fresh pineapple, chopped 2/3 C. caster sugar 4 eggs, lightly beaten Caramel: 4 tbsp sugar

1 lime, juice of

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. In a food processor, add the pineapple and pulse till smooth. Transfer the puree into a pan with the sugar and bring to a gentle boil. Simmer for about 5 minutes, stirring continuously. Transfer the mixture into a bowl and keep aside to cool. For the caramel in a heavy pan, add the sugar on medium heat and cook till the sugar starts to caramelize around the edges, shaking the pan. 7. Remove the pan from the heat and immediately, stir in the lime juice. 8. Add the eggs into the cool pineapple mixture and stir to combine well. 9. Divide the caramel into six ramekins evenly and turn to coat evenly. 10. Place the pineapple mixture in the ramekins evenly. 11. Arrange the molds in a roasting pan and add in warm water to come halfway up their sides. 12. With a piece of the foil, cover the roasting pan and cook in the oven for about 45 minutes. 13. Remove from the oven and keep aside to cool. 14. Carefully, invert the ramekins onto the dessert plates and serve.

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Simple Custard with Caramel

Simple

Prep Time: 20 mins

Tomato Sofrito

Total Time: 40 mins Servings per Recipe: 20 Calories 51.6 Fat 4.7g Cholesterol 12.2mg Sodium 219.4mg Carbohydrates 2.3g Protein 0.6g

Ingredients 3 large tomatoes ( firm, diced in 1/2 inch chunks) 2 bunches green onions ( chopped) 1 bunch fresh cilantro ( Finely chop the leaves, discard the stems) 1 small white onions (finely diced)

8 tbsp butter 2 tsp ground cumin 2 tsp garlic powder 2 tsp kosher salt

Directions 1. In a large frying pan, melt the butter on medium heat and cook all the ingredients for about 10 minutes, stirring occasionally. 2. Reduce the heat and simmer for about 10 minutes, stirring occasionally. 3. Serve.

Simple Tomato Sofrito

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TRADITIONAL

Colombian Empanadas

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 1 Calories 118.3 Fat 4.6g Cholesterol 15.4mg Sodium 154.0mg Carbohydrates 13.6g Protein 5.7g

Ingredients DOUGH OR MASA 2 C. precooked yellow cornmeal 3 C. hot water 1 tbsp sazon goya with azafran 1/2 tsp salt FILLING 2 C. white potatoes, peeled and cut into very small dice 1 chicken bouillon cubes 1 tbsp olive oil 1/2 C. white onion, chopped 1 C. chopped tomato

1/4 C. green onion, chopped 1 garlic clove, minced 2 tbsp fresh cilantro, chopped 2 tbsp red bell peppers, chopped 1 lb ground beef salt & freshly ground black pepper 1 tbsp cumin 1 tsp sazon goya oil ( for deep frying)

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, add the masarepa, sazon and salt and mix well. Add the water and mix till a dough is formed. Meanwhile in a pan if water, cook the potatoes and the bouillon for about 10 minutes. Drain the potatoes and mash slightly. Keep aside. In a large, heavy skillet, heat 1 tbsp of the oil and cook the onion, tomatoes, green onions, garlic, bell pepper and cilantro for about 15 minutes, stirring occasionally. 7. Stir in the ground beef, salt, pepper, cumin, and sazon and cook till browned, breaking up with a wooden spoon. 8. Stir in the potatoes. 9. Divide the dough into golf ball sized balls. 10. With the palm of your hands, flatten each ball into a 6-inch disc. 70

Traditional Colombian Empanadas

11. Place a heaping tbsp of the filling in the center of each disc. 12. Fold the disc and pinch the edges to seal the filling, then slightly flatten to distribute filling. 13. In a deep skillet, heat about 2-inch of the oil on medium-high heat and fry the empanadas for about 1 minute per side. 14. Transfer the empanadas onto a paper towel lined plate to drain.

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PAPAS CHORREADAS

(Colombian Potatoes with Cheese Sauce)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 278.7 Fat 4.0g Cholesterol 0.0mg Sodium 21.7mg Carbohydrates 55.0g Protein 6.6g

Ingredients 6 medium red potatoes, scrubbed but not peeled 1 tbsp vegetable oil 1 medium white onion, thinly sliced 1 tomatoes, peeled, seeded, chopped

1 tsp paprika 1/4 lb queso blanco, crumbled salt & freshly ground black pepper

Directions 1. In a pan of the lightly salted water, boil the potatoes for about 20 minutes. 2. Meanwhile in a skillet, heat the oil on medium-high heat and cook the onion and tomato for about 15 minutes, stirring occasionally. 3. Stir in the paprika and pepper and remove from the heat. 4. Add the cheese and stir till melted. 5. Cut the potatoes in half and serve with the cheese sauce.

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Papas Chorreadas

Sancocho

(Latin Soup with Salsa)

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 689.6 Fat 17.9g Cholesterol 125.4mg Sodium 1910.0mg Carbohydrates 88.3g Protein 49.7g

Ingredients Salsa 1 C. fresh cilantro leaves, finely chopped 8 scallions, finely chopped ( white and light green part only) 1/2 small scotch bonnet pepper, seeded and finely chopped 1 tbsp finely chopped white onion 2 tsp fresh lime juice 3/4 C. water 1 small plum tomato, cored and finely chopped salt SOUP 3 tbsp olive oil 2 large yellow onions, finely chopped 3 garlic cloves, finely minced 2 large tomatoes, cored, peeled, seeded and chopped 3 bay leaves 1 tbsp finely chopped fresh thyme leave

2 lb. skinless chicken thighs, excess fat removed 2 lb. flanken beef ribs 2 green plantains, peeled and cut into 2-inch long pieces 2 ripe plantains, peeled and cut into 2 inch long pieces 1 bunch fresh cilantro, stems tied together with kitchen twine 14 C. chicken broth, homemade 1 1/2 lb. small potatoes, peeled ( red ) 3 C. diced pumpkin 10 pieces frozen yucca root 4 ears corn, husked and quartered white rice, for serving 1 medium Hass avocado, halved, seeded, peeled and sliced for serving 6 tortillas, for serving

Directions 1. 2. 3. 4.

For the aji in a small glass bowl, add all the ingredients and mix well. Cover and keep aside in the room temperature for several hours. Then, refrigerate before serving. In a large pan, heat the oil on medium heat and sauté the onions and garlic for about 5 minutes.

Sancocho

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5. Add the tomatoes, bay leaves and thyme and cook for about 5 minutes. 6. Add the chicken and beef ribs and cook for about 15 minutes, stirring occasionally and skimming the foam from the top surface. 7. Stir in the green plantains, cilantro and chicken stock and bring to a boil. 8. Reduce the the heat to medium-low and simmer, covered for about 30 minutes. 9. With a slotted spoon, transfer the chicken into a bowl and keep aside. 10. Stir in the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered for about 20 minutes. 11. Remove the cilantro and the bay leaves. 12. Return the chicken to the pan and cook till heated completely. 13. In serving plates, divide the chicken, beef, plantains and vegetables. 14. Transfer the broth in small serving bowls. 15. Serve alongside the aji sauce, rice, corn, avocados and tortillas.

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Spicy

Mexican Quinoa

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 244 kcal Fat 6.1 g Carbohydrates 38.1g Protein 8.1 g Cholesterol 2 mg Sodium 986 mg

Ingredients 1 tbsp olive oil 1 C. quinoa, rinsed 1 small onion, chopped 2 cloves garlic, minced 1 jalapeno pepper, seeded and chopped 1 (10 oz.) can diced tomatoes with green

chili peppers 1 envelope taco seasoning mix 2 C. low-sodium chicken broth 1/4 C. chopped fresh cilantro

Directions 1. In a large skillet, heat the oil on medium heat and stir fry the quinoa and onion for about 5 minutes. 2. Add the garlic and jalapeño pepper and cook for about 1-2 minutes. 3. Stir in the undrained can of diced tomatoes with green chilis, taco seasoning mix and chicken broth and bring to a boil. 4. Reduce the heat to medium-low and simmer for about 15-20 minutes. 5. Stir in cilantro and serve.

Spicy Mexican Quinoa

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PAPAS RELLENAS

(Colombian Potato Croquettes)

Prep Time: 2 hrs Total Time: 2 hrs 30 mins Servings per Recipe: 8 Calories 369.6 Fat 14.4g Cholesterol 139.9mg Sodium 693.3mg Carbohydrates 40.6g Protein 18.8g

Ingredients 4 -6 potatoes 1 C. cooked white rice ( cooled) 1 bunch green onion 1 large tomatoes 2 tbsp butter 1 lb ground beef 2 tsp salt 2 tsp minced garlic 1 C. unbleached flour

4 large eggs ( lightly beaten) 3 tbsp milk 2 tsp cornstarch 1/2 tsp ground pepper 1 tsp cumin vegetable oil, to deep fry

Directions 1. 2. 3. 4.

In a large pan of the water, cook the whole potatoes for about 30-45 minutes. Drain the potatoes and keep aside to cool for about 1 hour. Meanwhile, chop the green onions and tomato into small chunks. For the hogao in a frying pan, melt the butter and and sauté the green onions, tomato, garlic, cumin, 1 tsp of the salt and pepper till tender. 5. In another frying pan, heat about 2 tbsp of the vegetable oil and cook the ground beef till browned. 6. Stir in the corn starch, remaining salt and cumin and cook till crumbly. 7. Transfer the cooked beef into a bowl with the hogao and mix till well combined. 8. Keep aside to cool. 9. Cut the boiled potatoes in half and with a spoon, scoop the flesh from the middle to make a small potato bowl. 10. With a sharp knife, cut the scoped meat. 11. Place the potato flesh and cooked rice in the bowl with the beef mixture and mix well. 12. With your fingers, fill the middle of each the potato bowl with some of the beef mixture. 76

Papas Rellenas

13. With your fingers, shape the beef mixture into a dome. 14. In a shallow dish, add the the eggs, milk and the flour and beat till smooth. 15. Carefully, coat each stuffed potato with the egg mixture evenly. 16. In a deep fyer, heat the oil and cook the stuffed potatoes till golden from both sides. 17. Transfer the potatoes onto a paper towels lined plate to drain. 18. Serve immediately.

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HOW TO MAKE

Plantain

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 218.3 Fat 0.6g Cholesterol 0.0mg Sodium 7.1mg Carbohydrates 57.0g Protein 2.3g

Ingredients 4 very ripe plantains cooking spray

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a baking sheet with the cooking spray. 2. Cut the ends off of each plantains and peel. 3. Cut each plantain on the diagonal into 1/2-inch slices. 4. Arrange the plantain slices onto the prepared baking sheet in a single layer. 5. With the cooking spray, coat the tops f the plantain slices. 6. Cook in the oven for about 10-15 minutes, flipping occasionally.

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How to Make Plantain

South of the Border Style Pesto

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 176 kcal Fat 17.8 g Cholesterol 2.4g Sodium 2.9 g Carbohydrates 6 mg Protein 262 mg

Ingredients 1/4 C. hulled pumpkin seeds (pepitas) 1 bunch cilantro 1/4 C. grated cotija cheese 4 cloves garlic 1 serrano chili pepper, seeded

1/2 tsp salt 6 tbsp olive oil

Directions 1. In a food processor, add the pumpkin seeds and pulse till chopped roughly. 2. Add the remaining ingredients and pulse till smooth.

South of the Border Style Pesto

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EL POLLO

Prep Time: 20 mins

Soup

Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 335 kcal Fat 7.7 g Carbohydrates 37.7g Protein 31.5 g Cholesterol 62 mg Sodium 841 mg

Ingredients 3 cooked, boneless chicken breast halves, shredded 1 (15 oz.) can kidney beans 1 C. whole kernel corn 1 (14.5 oz.) can stewed tomatoes 1/2 C. chopped onion 1/2 green bell pepper, chopped

1/2 red bell pepper, chopped 1 (4 oz.) can chopped green chili peppers 2 (14.5 oz.) cans chicken broth 1 tbsp ground cumin

Directions 1. In a large pan mix together all the ingredients on medium heat. 2. Simmer for about 45 minutes.

82

El Pollo Soup

Restaurant-Style Latin Rice

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 510 kcal Fat 18.3 g Carbohydrates 59.1g Protein 28.3 g Cholesterol 74 mg Sodium 1294 mg

Ingredients 1 lb. lean ground beef 1 onion, diced 1 green bell pepper, diced 1 (14 oz.) can beef broth 2 C. fresh corn kernels 1 (10 oz.) can diced tomatoes with green chili peppers 1 (15 oz.) can tomato sauce 1/2 C. salsa

1/2 tsp chili powder 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp ground black pepper 1 tsp minced cilantro 1 1/2 C. uncooked white rice 1 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Heat a medium pan on medium heat and cook the beef till browned completely. Drain off the grease from the pan. Add the onion and green pepper and cook till the onion becomes tender. Stir in the beef broth, corn, tomatoes with green chili peppers and tomato sauce, salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro and bring to a boil. 5. Stir in the rice and cook, covered for about 25 minutes. 6. Top with the Cheddar cheese and cook for about 10 minutes.

Restaurant-Style Latin Rice

83

Canela Brownies

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 30 Calories 206 kcal Fat 10.8 g Carbohydrates 27g Protein 2.7 g Cholesterol 62 mg Sodium 76 mg

Ingredients 1 1/2 C. unsalted butter 3 C. white sugar 6 eggs 1 tbsp vanilla extract 1 1/4 C. unsweetened cocoa powder 1 3/4 tsp ground Mexican cinnamon (canela)

1 1/2 C. all-purpose flour 1/2 tsp ground pequin chili pepper 3/4 tsp kosher salt 3/4 tsp baking powder

Directions 1. Set your oven to 350 degrees F before doing anything else and line a 15x12-inch baking dish with the parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles. 2. In a microwave-safe bowl, add the butter and microwave on Medium for about 1 minute. 3. Add the sugar and mix till well combined. 4. Add the eggs, one at a time, and mix till well combined. 5. Stir in the vanilla extract. 6. In a bowl, sift together the flour, cocoa, cinnamon, pequin pepper, salt and baking powder. 7. Add the flour mixture into the butter mixture and mix till well combined. 8. Transfer the mixture into the prepared baking dish evenly. 9. Cook in the oven for about 20-25 minutes or till a toothpick inserted into the center comes out clean. 10. Remove from the oven and keep aside to cool in the pan. 11. Remove the parchment paper handles to remove the brownies for slicing.

84

Canela Brownies

A Strong

Coffee in Mexico

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 32 Calories 150 kcal Fat 11.3 g Cholesterol 3.9g Sodium 8.3 g Carbohydrates 30 mg Protein 429 mg

Ingredients 1 sugar cube 1 fluid oz. hot water 3/4 C. coffee

1 fluid oz. coffee-flavored liqueur 1 tbsp whipped cream

Directions 1. In a coffee mug, add the sugar and hot water. 2. Stir in the coffee and liqueur and top with the whipped cream.

A Strong Coffee in Mexico

85

GROUND BEEF

Mexican Dip

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 32 Calories 150 kcal Fat 11.3 g Carbohydrates 3.9g Protein 8.3 g Cholesterol 30 mg Sodium 429 mg

Ingredients 1 lb. ground beef 1 (16 oz.) jar salsa 2 lb. processed cheese food, cubed

1 (10.75 oz.) can condensed cream of mushroom soup

Directions 1. Heat a medium pan on medium-high heat and cook the beef till browned completely. 2. Drain off the grease from the pan. 3. In a slow cooker, transfer the cooked beef with the salsa, condensed cream of mushroom soup and processed cheese food. 4. Set the slow cooker on High till cheese melts completely. 5. Now, set the slow cooker on Low and simmer till serving.

86

Ground Beef Mexican Dip

Quick

Midweek Mexican Macaroni

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 374 kcal Fat 21.4 g Carbohydrates 23.5g Protein 22.9 g Cholesterol 79 mg Sodium 997 mg

Ingredients 1 C. dry macaroni 1 lb. ground beef 1 small onion, chopped 1 (10 oz.) can diced tomatoes with green chili peppers, drained

1 (11 oz.) can whole kernel corn, drained 1 (1 lb.) loaf processed cheese, cubed

Directions 1. In large pan of the boiling water, add the macaroni for about 8 minutes. 2. Drain well. 3. Meanwhile, heat a medium skillet on medium-high heat and cook the beef till browned completely. 4. Add the onion and cook till browned. 5. Drain off the grease from the skillet. 6. Reduce the heat to medium and stir in the corn, tomatoes, cheese and cooked noodles. 7. Cook, stirring gently till bubbly

Quick Midweek Mexican Macaroni

87

CANCUN STYLE

Caviar

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 32 Calories 17 kcal Fat 1.5 g Cholesterol 0.9g Sodium 0.2 g Carbohydrates 0 mg Protein 188 mg

Ingredients 2 large tomatoes, finely chopped 5 green onions, chopped 3 tbsp olive oil 3 1/2 tbsp tarragon vinegar 1 (4 oz.) can chopped green chili peppers

1 (2.25 oz.) can chopped black olives 1 tsp garlic salt 1 tsp salt

Directions 1. In a medium bowl, mix together all the ingredients. 2. Refrigerate, covered for about 6 hours or overnight before serving.

90

Cancun Style Caviar

Pepperjack Pizza

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 6 Calories 373 kcal Fat 15.3 g Carbohydrates 44g Protein 17 g Cholesterol 26 mg Sodium 1027 mg

Ingredients 1/2 (16 oz.) can spicy fat-free refried beans 1 C. salsa, divided 1 (12 inch) pre-baked Italian pizza crust 2 C. shredded hearts of romaine lettuce 3 medium green onions, thinly sliced

1/4 C. ranch dressing 1/4 C. crumbled tortilla chips 1 C. shredded pepper Jack cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange a rack in the lowest portion of the oven. 2. In a bowl, mix together the beans and 1/2 C. of the salsa. 3. Arrange the crust on a cookie sheet and top with the bean mixture evenly. 4. Cook in the oven for about 10 minutes. 5. Remove from the oven and place the lettuce, green onions over the beans mixture. 6. Top with the remaining salsa. 7. Drizzle with the dressing evenly and top with the chips and cheese evenly. 8. Cook in the oven for about 2 minutes more. 9. Cut into 6 slices and serve.

Pepperjack Pizz

91

PUERTO

Vallarta Eggplant

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 349 kcal Fat 23.3 g Carbohydrates 6.8g Protein 27.4 g Cholesterol 101 mg Sodium 542 mg

Ingredients 1 lb. ground beef 1/4 C. chopped onion 1 tbsp all-purpose flour 1 (8 oz.) can tomato sauce 1/4 C. chopped green bell pepper 1 tsp dried oregano 1 tsp chili powder

1 eggplant, cut into 1/2-inch slices salt and ground black pepper to taste 1 C. shredded Cheddar cheese

Directions 1. Heat a large skillet on medium-high heat and cook the ground beef and onion for about 5-7 minutes. 2. Drain the grease from the skillet. 3. Sprinkle the flour over the beef mixture and toss to coat. 4. Stir in the tomato sauce, green bell pepper, oregano and chili powder. 5. Sprinkle the eggplant slices with the salt and pepper and place over the beef mixture. 6. Simmer, covered for about 10-15 minutes. 7. Serve with a topping of the Cheddar cheese.

92

Puerto Vallarta Eggplant

Mexican

Veggie Puree

Prep Time: 25 mins Total Time: 35 mins Servings per Recipe: 4 Calories 167 kcal Fat 14.1 g Carbohydrates 8.3g Protein 4.1 g Cholesterol 0 mg Sodium 363 mg

Ingredients 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces 1 C. bite-size cauliflower florets 2 stalks celery ribs, chopped 1/3 C. canned kidney beans, drained 1/3 C. chopped hazelnuts 2/3 tsp chopped fresh dill 1/4 tsp dried basil 1/2 tsp minced garlic

2 tbsp sunflower seed oil 1/3 tsp chili powder 1/4 tsp celery seed 1/2 tsp salt

Directions 1. Steam the asparagus and cauliflower for about 10 minutes. 2. Transfer the vegetables into a bowl and stir in the celery. 3. In a blender, add the kidney beans, hazelnuts, dill, basil, garlic, oil, chili powder, celery seed and salt and pulse till smooth. 4. Pour the sauce over the vegetables mixture and serve.

Mexican Veggie Puree

93

CLASSICAL

Mexican Ceviche

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 387 kcal Fat 12.4 g Carbohydrates 57.6g Protein 17.7 g Cholesterol 86 mg Sodium 733 mg

Ingredients 5 large lemons, juiced 1 lb. jumbo shrimp, peeled and deveined 1/4 C. chopped fresh cilantro tomato and clam juice cocktail 2 white onions, finely chopped 1 cucumber, peeled and finely chopped 1 large tomatoes, seeded and chopped

3 fresh jalapeno peppers, seeded and minced 1 bunch radishes, finely diced 2 cloves fresh garlic, minced tortilla chips

Directions 1. 2. 3. 4. 5. 6. 7.

94

In a bowl, add the shrimp and enough lemon juice to cover the shrimp completely. Refrigerate, covered for about 30 minutes. Remove the bowl of shrimp from the refrigerator. Add the tomatoes, onions, cucumber, radishes and garlic and toss to coat. Slowly, stir in the cilantro and jalapeño peppers. Stir in the tomato and clam juice and refrigerate, covered for about 1 hour. Serve chilled with the tortilla chips.

Classical Mexican Ceviche

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