Mexican and Cuban: From Cancun to Havana Discover Delicious Latin Recipes

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Mexican and Cuban From Cancun to Havana Discover Delicious Latin Recipes

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

Table of Contents East LA Style Nachos 7 Gourmet Nachos 8 Full Mexican Spaghetti 9 Diego’s Ground Beef Dip 11 Mexican Monday Flank Steak 12 Mexican Chowder 13 Mexican Burgers 14 Mexican Meatball Soup 16 How to Grill Corn 17 Stuffed Mexican Bells 18 Three-Beans & Corn Salad Lunch Box 19 Cocktail Santiago 20 Mexican Sweet Salsa with Homemade Chips 21 Sonoma Inspired Rice 22 Mexican Cheddar and Zucchini Chili 23 Papi’s Pesto 24 Gravy Mexicano 25 Azteca Chili 26 El Pollo Casserole 28

Andalusia Gazpacho 29 Sopes 101 30 Peppery Chuck Roast and Cabbage Soup 31 South-Western Roasted Chicken 33 Tex-Mex Manicotti 34 Tacos del Cuidad 35 Authentic Puebla Chiles Rellenos 36 Sausage Raviolis 38 Jalisco’s Goulash 39 Mexican Long Grain 40 Spicy Pinto, Black, and Fried Bean Pies 41 Aurora Pizzas 42 Garden Party Tacos 44 Mexican Rotini 45 BBQ Steak 46 25-Minute Ground Beef Mexican 47 Rosa’s Lunch 48 Picnic Fajitas 49 Barbacoa 51 Spicy Monterey Cornbread 52 Baja Enchiladas 53

Sofrito Bean Soup 54 Pizza Old Havana 55 Cuban Beefsteaks 56 How to Make an Chayote Salad 57 Flank Steak Soup 58 Cuban Tuna Steaks with Tropical Glaze 59 Cuban Steak Cutlets 60 Orangy Grilled Steak 61 Burritos Guevara 62 Cuban Caribbean Kabobs 63 Isabella’s Vanilla Batido 64 Bistec Cebolla 65 Arroz Amarillo 66 Couscous in Havana 67 Pimento Chicken and Okra Stew 68 Cuban Fruit Danishes 69 Spinach Empanadas with Cheese 70 Shrimp and Black Bean Pot 71 How to Make Mojo: (Cuban Meat Marinade) 72 Cuban Pulled Beef 73 Latin Chicken Dip 74

Sea Scallops Salad with Mango Chutney 75 Latin Lentil Salad with Cuban Dressing 76 Cuban Ground Beef with Cooked Rice 77 Creamy Cilantro Soup 78 Cuban Black Bean Burgers 79 Avenida de Belgica Shrimp Salad 80 Mash Potatoes Cuban 81 Jackie’s Flan 82 Caribbean Beet Salad 83 Slow Cooker Black Bean Soup 84 5-Ingredient Cuban Rice 85 Rita’s Rice 86 Cuban Rice Bowls 87 Cuban Bruschetta 88 South American Deep Dip 90 Authentic Bean Soup 91 Cuban Mushroom Skillet 92 Chickpeas Cubano 93 Latin Marinade 94 Bistec Frito: (Fried Steaks) 95 Authentic Arroz y Gandules 96

Papaya Slush: (Batido) 97 Cuban Fritters 98 Corn and Black Bean Dip 99 Olive Mojo 100 Black Cakes with Tropical Rice 101 Carmen’s Avocado Boats 102 Rice and Beans Cuban Style 103 Alternative Chicken and Rice 104 Latin Crab Salad 105

East LA Style Nachos

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 222.6 Fat 9.1g Cholesterol 37.7mg Sodium 85.0mg Carbohydrates 23.1g Protein 15.6g

Ingredients 2 boneless skinless chicken breasts, cut into small strips. 1/2 C. lime juice 1 tsp pepper 1 tsp chili powder 2 tbsp olive oil 1 C. frozen corn kernels

1/3 C. red onion, chopped 1 tbsp lime juice 1 tsp cumin tortilla chips

Directions 1. In a bowl, mix together the chicken, olive oil, 1/4 C. of the lime juice, chili powder and black pepper and refrigerate to marinate for about 30 minutes. 2. Meanwhile, cook the corn till desired doneness. 3. In a bowl, add the onion, corn and the remaining lime juice and toss to coat. 4. Heat a large nonstick frying pan and cook the chicken till the desired doneness. 5. Transfer the chicken into the bowl, with the corn mixture and mix well. 6. Top the tortilla chips with the chicken mixture and serve.

East LA Style Nachos

7

GOURMET

Nachos

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 370.8 Fat 24.3g Cholesterol 52.0mg Sodium 708.9mg Carbohydrates 24.0g Protein 15.7g

Ingredients 6 -7 oz. tortilla chips 2 C. cheddar cheese, grated 3 oz. cured beef sausage, chopped

1 C. frozen corn, thawed 1/2 C. pickled jalapeno pepper

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with foil. 2. In the bottom of the prepared baking sheet, place the tortilla chips, followed by the cheese, sausage and corn. 3. Cook everything in the oven for about 3-5 minutes. 4. Serve with a topping of jalapeño peppers.

8

Gourmet Nachos

Full

Mexican Spaghetti

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 595 Fat 15.2g Cholesterol 94mg Sodium 1041mg Total Carbohydrates 83.6g Protein 28.2g

Ingredients 1 lb. ground turkey 1 1/2 tsp Mexican-style chili Powder 1 tsp guajillo chile powder 1/2 tsp salt 1/2 tsp ground black pepper 1 tbsp grated Parmesan cheese 1 egg 1 tbsp olive oil 1/2 onion, chopped 1 small jalapeño pepper, seeded and minced

1/2 Anaheim chile pepper, seeded and minced 2 tostada shells, crushed into fine crumbs 1/4 C. bread crumbs 1 (16 oz.) package spaghetti 1 (14.5 oz.) can diced tomatoes 1/2 onion, diced 1 chipotle chile in adobo sauce, chopped 1 (24 oz.) jar spaghetti sauce 1 tbsp taco seasoning mix

Directions 1. Set your oven to 350 degrees F before doing anything else and line a baking sheet with a greased piece of the foil. 2. In a bowl, add the ground turkey, finely chopped onion, Anaheim pepper, jalapeño pepper, Parmesan cheese, egg, oil, guajillo chile powder, Mexican chili powder, salt and black pepper and mix until well combined. 3. Add both the crumbs and mix until well combined. 4. Make about 1-inch balls from the mixture. 5. In the bottom of the prepared baking sheet, place the meatballs in a single layer. 6. Cook in the oven for about 1 hour, flipping once after 40 minutes. 7. Meanwhile, in a large pan of the lightly salted boiling water, cook the spaghetti for about 12 minutes, mixing as required. 8. Drain the spaghetti well and keep aside. 9. In another pan, add the diced onion, tomatoes, chipotle chile, taco seasoning and spaghetti Full Mexican Spaghetti

9

sauce over medium-high heat and cook until boiling. 10. Set the heat to medium-low and cook for about 12-15 minutes. 11. Remove the meatballs from the oven and stir into the pan of the tomato mixture. 12. Cook for about 5 minutes, shaking the pan occasionally. 13. Divide the cooked spaghetti onto serving plates and top with meatballs with sauce. 14. Enjoy hot.

10

Diego’s

Ground Beef Dip

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 15 Calories 277 Fat 19.5g Cholesterol 63mg Sodium 447mg Total Carbohydrates 9.3g Protein 16.8g

Ingredients 1 1/2 lb. ground beef 1 (16 oz.) can refried beans 4 C. shredded Cheddar-Monterey Jack cheese blend 1 (8 oz.) container sour cream 1 C. guacamole 1 C. salsa

1 (2.25 oz.) can black olives, chopped 1/2 C. chopped tomatoes 1/2 C. chopped green onions

Directions 1. Heat a pan and cook the ground beef for about 8-10 minutes. 2. Drain the grease from the pan and keep aside to cool. 3. In a 9x13x1 1/2-inch inch baking dish, place the beans evenly and top with 2 C. of the shredded cheese, followed by the cooked beef, sour cream, guacamole, salsa, remaining shredded cheese, black olives, tomatoes and green onions. 4. Enjoy immediately.

Diego’s Ground Beef Dip

11

MEXICAN

Monday Flank Steak

Prep Time: 15 mins Total Time: 6 hrs 25 mins Servings per Recipe: 6 Calories 275 Fat 22.5g Cholesterol 27mg Sodium 935mg Total Carbohydrates 3.4g Protein 14.8g

Ingredients 1/2 C. vegetable oil 1/3 C. soy sauce 1/4 C. balsamic vinegar 2 tbsp lemon juice 1 1/2 tbsp Worcestershire sauce

1 tbsp Dijon mustard 2 cloves garlic, minced 1/2 tsp ground black pepper 1 1/2 lb. flank steak

Directions 1. Place the garlic, vinegar, lemon juice, oil, Worcestershire sauce, soy sauce, mustard and black pepper in a shallow dish and mix until well combined. 2. Add the steak and coat with the marinade generously. 3. Cover the dish and place in the fridge for about 6-8 hours. 4. Set your grill for medium-high heat and grease the grill grate. 5. Remove the steak from the dish and discard the marinade. 6. Cook the steak onto the grill for about 5 minutes on both sides. 7. Enjoy hot.

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Mexican Monday Flank Steak

Mexican

Chowder

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 8 Calories 367 Fat 21.3g Cholesterol 109mg Sodium 868mg Total Carbohydrates 15.1g Protein 30g

Ingredients 1 1/2 lb. boneless skinless chicken breasts, cut into pieces 1/2 C. chopped onion 1 clove garlic, minced 3 tbsp butter 2 cubes chicken bouillon 1 C. hot water 3/4 tsp ground cumin 2 C. half-and-half cream

2 C. shredded Monterey Jack cheese 1 (14.75 oz.) can cream-style corn 1 (4 oz.) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped cilantro sprigs

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

In a heavy bottomed pan, add the butter and cook until melted completely. Add the chicken, garlic and onion and cook until chicken is browned completely. Meanwhile, in a small bowl, add the hot water and bouillon and mix until well combined. In the pan of the chicken, add the bouillon mixture and cumin and cook until boiling. Set the heat to low and cook, covered for about 4-5 minutes. Add the corn, cream, cheese, hot pepper sauce and chilies and cook for about 2-3 minutes, mixing continuously. 7. Stir in the tomato and remove from the heat. 8. Enjoy with a topping of the cilantro.

Mexican Chowder

13

MEXICAN

Burgers

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 509 Fat 17.5g Cholesterol 62mg Sodium 1445mg Total Carbohydrates 64.5g Protein 25.2g

Ingredients 1 tbsp olive oil 1 medium onion, chopped 1 medium green bell pepper, chopped 2 cloves garlic, minced 1 C. salsa 1 (15.25 oz.) can whole kernel corn, drained

1 lb. ground turkey 1 (1.25 oz.) package taco seasoning mix 1/3 C. dry bread crumbs 6 (10 inch) flour tortillas 6 tbsp sour cream 2 C. shredded lettuce

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

Set your oven to 450 degrees F before doing anything else and grease a baking dish. In a wok, add the oil over medium heat and cook until heated through. Add the green pepper, garlic and onion and stir fry for about 4-5 minutes. Remove from the heat and transfer the onion mixture into a bowl. Keep aside to cool slightly. Place 1/2 of the corn and salsa in a bowl and mix well. In the bowl of the onion mixture, add the turkey, 2 tbsp of the salsa mixture and taco seasoning and mix well. 8. Make 6 equal sized patties from the mixture. 9. Coat each patty with the breadcrumbs slightly. 10. In the bottom of the prepared baking dish, arrange the patties in a single layer. 11. Cook in the oven for about 10 minutes. 12. Remove from the oven and carefully, drain the liquid from the baking dish. 13. Flip the patties and place the remaining salsa mixture on top evenly. 14. Cook in the oven for about 10 minutes. 15. Arrange the tortillas onto a microwave-safe plate and microwave on High for about 30 14

Mexican Burgers

seconds. 16. Place 1 patty in each tortilla and top with the sour cream, followed by the lettuce and remaining corn. 17. Enjoy immediately.

15

MEXICAN

Meatball Soup

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 325 Fat 17.1g Cholesterol 72mg Sodium 900mg Total Carbohydrates 20.4g Protein 22.6g

Ingredients 1 quart water 4 carrots, sliced 2 small potatoes, peeled and diced 1 medium onion, diced 1 1/2 C. salsa, medium 2 beef bouillon cubes

1 1/2 lb. ground beef 1/3 C. seasoned dry bread crumbs 1/3 C. milk chopped cilantro

Directions 1. Place the salsa, potatoes, carrots, onion, bouillon cubes and water in a pan over high heat and cook until boiling. 2. Set the heat to medium and cook for about 10 minutes, mixing as required. 3. Meanwhile, in a bowl, add the beef, milk and breadcrumbs and mix until well combined. 4. Make about 1-inch balls from the mixture. 5. Add the meatballs in the pan of veggie broth over medium-high heat and cook until boiling. 6. Set the heat to medium-low and simmer, covered for about 18-20 minutes. 7. Enjoy with a garnishing of the cilantro.

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Mexican Meatball Soup

How to

Grill Corn

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 265 Fat 20.3g Cholesterol 29mg Sodium 246mg Total Carbohydrates 19.9g Protein 5.1g

Ingredients 1/2 C. mayonnaise 1 lime, juiced 1 tbsp ground ancho chile pepper 1 tsp smoked paprika 8 ears corn on the cob, husked

1/4 C. butter, melted 1/2 C. grated Cotija cheese salt 1 lime, sliced

Directions 1. Set your outdoor grill for high heat and lightly, grease the grill grate. 2. In a bowl, add the lime juice, mayonnaise, smoked paprika and ancho chile powder and mix until well combined. 3. Place the mixture in fridge before using. 4. In a large pan, add the water and some salt and cook until boiling. 5. Add the ears of corn and cook for about 5-6 minutes. 6. Drain the ears of corn well and with paper towels pat dry them. 7. Cook the ears of corn on hot grill for about 2-3 minutes. 8. Flip and cook until golden brown, flipping after every 1-2 minutes. 9. Remove from the grill and coat each ear of corn with the melted butter and mayonnaise mixture generously. 10. sprinkle each ear of corn with the salt. 11. Enjoy with a topping of the cheese and alongside the lime slices.

How to Grill Corn

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STUFFED

Mexican Bells

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 509 Fat 22.8g Cholesterol 55mg Sodium 3756mg Total Carbohydrates 55.5g Protein 23.8g

Ingredients 1 tbsp salt 4 large green bell peppers, tops, seeds, and membranes removed 1 tbsp olive oil 1/2 C. chopped onion 2 C. cooked rice 1 (15 oz.) can black beans, drained and rinsed

1 (14.5 oz.) can chili-style diced tomatoes 1 tsp chili powder 1 tsp garlic salt 1/2 tsp ground cumin 1/2 tsp salt 1 (8 oz.) package shredded Mexican cheese blend

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large pan, add the water and 1 tbsp of the salt and cook until boiling. Add the green bell peppers and boil for about 3-4 minutes. 3. Drain the bell peppers well and keep aside. 4. In a wok, add the oil over medium heat and cook until heated completely. Add the onion and stir fry for about 6-8 minutes. 5. Remove from the heat and transfer the onion into a large bowl. 6. In the bowl of the onion, add the black beans, rice, tomatoes, cumin, chili powder, garlic salt and 1/2 tsp of the salt and mix until well combined. 7. Add about 1 1/2 C. of the Mexican cheese and gently, stir to combine. Stuff each bell pepper with the rice mixture. 8. Spoon rice mixture into each bell pepper evenly. 9. In the bottom of a 9x9-inch baking dish, place the stuffed bell peppers and top each with the remaining cheese blend. 10. Cook in the oven for about 30 minutes. 18

Stuffed Mexican Bells

Three-Beans

& Corn Salad Lunch Box

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 334 Fat 14.8g Cholesterol 0mg Sodium 1159mg Total Carbohydrates 41.7g Protein 11.2g

Ingredients 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can cannellini beans, drained and rinsed 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 oz.) package frozen corn kernels 1 red onion, chopped 1/2 C. olive oil 1/2 C. balsamic vinegar 2 tbsp lime juice

1 tbsp lemon juice 2 tbsp white sugar 1 tbsp salt 1 clove crushed garlic 1/4 C. chopped cilantro 1/2 tbsp ground cumin 1/2 tbsp ground black pepper 1 dash hot pepper sauce 1/2 tsp chili powder

Directions 1. In a salad bowl, add the frozen corn, beans, bell peppers and onion and gently, mix. 2. For the dressing: in another bowl, add the cilantro, garlic, lemon juice, lime juice, vinegar, oil, hot sauce, sugar, cumin, chili powder, salt and black pepper and beat until well combined. 3. Place the dressing over the salad and gently, toss to coat well. 4. Refrigerate to chill completely before serving. 5. Enjoy chilled.

Three-Beans & Corn Salad Lunch Box

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COCKTAIL

Santiago

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 6 Calories 258 Fat 6.7g Cholesterol 295mg Sodium 711mg Total Carbohydrates 15.8g Protein 33.3g

Ingredients 2 lb. cooked shrimp, peeled and deveined 1 tbsp crushed garlic 1/2 C. chopped red onion 1/4 C. cilantro, chopped 1 1/2 C. tomato and clam juice cocktail 1/4 C. ketchup 1/4 C. lime juice

1 tsp hot pepper sauce 1/4 C. prepared horseradish salt 1 ripe avocado, peeled, pitted and chopped

Directions 1. 2. 3. 4.

In a serving bowl, add all the ingredients except the avocado and mix until well combined. Gently, fold in the avocado pieces. Cover the bowl and place in fridge for about 3-4 hours. Enjoy cold.

20

Cocktail Santiago

Mexican

Sweet Salsa with Homemade Chips

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 312 Fat 5.9g Cholesterol 0mg Sodium 462mg Total Carbohydrates 59g Protein 6.8g

Ingredients 2 kiwis, peeled and diced 2 apples, peeled, cored and diced 8 oz. raspberries 1 lb. strawberries 2 tbsp white sugar 1 tbsp brown sugar

3 tbsp fruit preserves, any flavor 10 (10 inch) flour tortillas butter flavored cooking spray 2 tbsp cinnamon sugar

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Meanwhile, in a serving bowl, add the strawberries, raspberries, apples, kiwis, fruit preserves and both sugars and mix until well combined. 3. Cover the bowl and place in fridge for about 15-20 minutes. 4. Spray each tortilla with the cooking spray. 5. Then, cut each tortilla into equal sized wedges. 6. In the bottom of a large baking sheet, place the tortilla wedges in a single layer and top with the cinnamon sugar. 7. Spray the top of each tortilla wedge with the cooking spray. 8. Cook in the oven for about 8-10 minutes. 9. Remove from the oven and keep side to cool for about 15 minutes. 10. Enjoy the tortilla wedges alongside the fruit mixture.

Mexican Sweet Salsa with Homemade Chips

21

SONOMA INSPIRED

Rice

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

Ingredients 1 lb. lean ground beef 1 onion, diced 1 green bell pepper, diced 1 (14 oz.) can beef broth 2 C. corn kernels 1 (10 oz.) can diced tomatoes with green chile 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. 5. 6. 7. 8. 9.

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Heat a pan over medium heat and cook the ground beef until no more pink. Carefully, drain the grease from the pan. Stir in the green pepper and onion and cook for about 3-6 minutes. Stir in the remaining ingredients except the rice and cheese and cook until boiling. Add the rice and stir to combine well. Cook, covered for about 23-25 minutes. Uncover the pan and top the rice mixture with cheese evenly. Cook, covered for about 10 minutes. Enjoy hot.

Sonoma Inspired Rice

Mexican

Cheddar and Zucchini Chili

Prep Time: 15 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 506 Fat 31.9g Cholesterol 125mg Sodium 1521mg Total Carbohydrates 24.1g Protein 34.7g

Ingredients 3 tbsp vegetable oil, divided 1 1/2 lb. ground turkey, crumbled 1 (1 oz.) package taco seasoning mix 1 tsp ground coriander 1 tsp dried oregano 1 tsp chili pepper flakes 2 tbsp tomato paste 1 (14.5 oz.) can beef broth 1 (7 oz.) can salsa 1 (14.5 oz.) can crushed tomatoes

1 (7 oz.) can chopped green chile peppers 1 medium onion, chopped 1 green bell pepper, diced 3 medium zucchini, halved lengthwise and sliced 1 bunch green onions, chopped 1 C. sour cream 1 C. shredded Cheddar cheese

Directions 1. In a pan, add 1 tbsp of the oil over medium-high heat and cook until heated through. 2. Add the turkey, tomato paste, taco seasoning mix, oregano, coriander and chili flakes and cook until meat has no more pink. 3. Add the beef broth and cook for 5 minutes. 4. Stir in the salsa, green chilies and tomatoes and cook for about 10 minutes. 5. Meanwhile, in a skillet, add 1 tbsp of the oil over medium-high heat and cook until heated through. 6. Add the bell pepper and onion and cook for about 5 minutes, mixing as required. 7. Transfer the onion mixture into the pan of chili and stir to combine. 8. Place the remaining oil in the same skillet over medium-high heat and cook the zucchini for about 5 minutes, mixing as required. 9. Transfer the zucchini into the pan of chili and stir to combine. 10. Set the heat to very low and cook for about 15 minutes. 11. Enjoy with a topping of the green onion, sour cream and cheddar cheese. Mexican Cheddar and Zucchini Chili

23

PAPI’S

Pesto

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 176 Fat 17.8g Cholesterol 6mg Sodium 262mg Total Carbohydrates 2.4g Protein 2.9g

Ingredients 1/4 C. hulled pumpkin seeds 1 bunch cilantro 1/4 C. grated Cotija cheese 4 cloves garlic 1 Serrano chile pepper, seeded

1/2 tsp salt 6 tbsp olive oil

Directions 1. In a food processor, add the pumpkin seeds and process until chopped roughly. 2. Add cheese, garlic, cilantro, chile pepper, oil and salt and pulse until smooth. 3. Enjoy.

24

Papi’s Pesto

Gravy

Prep Time: 10 mins

Mexicano

Total Time: 30 mins Servings per Recipe: 6 Calories 170 Fat 14.2g Cholesterol 0mg Sodium 420mg Total Carbohydrates 10.1g Protein 1.5g

Ingredients 1/2 C. flour 2 tbsp chili powder 2 tsp onion powder 1 tsp dried Mexican oregano 1 tsp salt

6 tbsp vegetable oil 4 C. water

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

In a bowl, add the flour, oregano, onion powder, chili powder and salt and mix well. In a large pot, add the oil over low heat and cook until heated through. Slowly, add the flour mixture, beating continuously until smooth. Slowly, add the water, beating continuously until smooth. Cook until just boiling. Cook for about 5 minutes, stirring frequently. Remove from the heat and keep aside to cool for about 10 minutes. Enjoy warm.

Gravy Mexicano

25

AZTECA

Chili

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 4 Calories 962 Fat 52g Cholesterol 115mg Sodium 2664mg Total Carbohydrates 74.1g Protein 45.9g

Ingredients 2 poblano chile peppers 1/2 tbsp corn oil 1 lb. beef sausage, casing removed 1 medium onion, chopped 2 cloves garlic, minced 1 (28 oz.) can diced tomatoes with juice 1 (15 oz.) can black beans, rinsed and drained 1 C. water

1/2 lb. macaroni 3/4 tsp salt 1/4 tsp black pepper 1/2 tbsp dried Mexican oregano 4 tbsp sour cream 1/4 C. Queso añejo

Directions 1. Set the broiler of your oven. 2. In the bottom a baking sheet, arrange the poblano chile and cook under broiler until skin of each chile is blackened from all sides. 3. Remove from the oven and transfer the chiles into a paper bag. 4. Seal the bag and keep aside for about 12-15 minutes. 5. Meanwhile, in a Dutch oven, add corn oil over medium heat and cook until heated through. 6. Add the sausage and cook for about 4 minutes, breaking up the meat with a wooden spoon. 7. With a slotted spoon, transfer the sausage into a bowl. 8. In the same pan, add the onion and stir fry for 5 minutes. 9. Meanwhile, remove the poblano peppers from the bag and keep aside to cool slightly. 10. Carefully, remove the skin of poblano peppers and then, chop them roughly. 11. In the pan of the chili, add the garlic and cook for about 1 minute, stirring continuously. 12. Add the poblano peppers and cook for about 1 minute. 26

Azteca Chili

13. Add the cooked sausage, black beans, macaroni, tomatoes with liquid, oregano, salt, black pepper and water and stir to combine. 14. Set the heat to high and cook until boiling. 15. Now, set the heat to low and simmer, covered for 15 minutes, mixing as required. 16. Enjoy with a topping of the cheese and sour cream.

27

EL POLLO

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 321 Fat 18.9g Cholesterol 94mg Sodium 704mg Total Carbohydrates 5.7g Protein 32g

Ingredients 2 tbsp vegetable oil 4 boneless, skinless chicken breasts 1 tsp ground cumin 1 tsp garlic powder salt and ground black pepper to taste

4 oz. shredded Mexican cheese blend 1 C. salsa

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Rub half the garlic powder, half of the cumin, salt and black pepper on one side of each chicken breast evenly. 3. In a large wok, add the vegetable oil over medium heat and cook until heated through. 4. Place the chicken breasts in the wok, seasoned side down and cook for about 4-5 minutes 5. Sprinkle each breast with the remaining garlic powder, remaining cumin, salt and black pepper and change the side. 6. Cook for about 4-5 minutes. I 7. Remove from the heat and place the chicken breasts in the bottom of a 9x9-inch baking dish. 8. Top each chicken breast with the Mexican cheese blend evenly. 9. In the wok, add some juice from the salsa and scrape the brown bits from the bottom. 10. Place the wok mixture over the chicken breasts evenly and top with the salsa. 11. Cook in the oven for about 20-25 minutes. 12. Enjoy warm.

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El Pollo Casserole

Andalusia

Gazpacho

Prep Time: 1 hr Total Time: 7 hrs Servings per Recipe: 10 Calories 285 Fat 10.5g Cholesterol 0mg Sodium 1967mg Total Carbohydrates 44.7g Protein 5.8g

Ingredients 4 stalks celery, diced 3 red bell peppers, diced 3 yellow bell peppers, diced 2 cucumbers, chopped 4 small avocados - peeled, pitted, and diced 1 bunch cilantro, chopped 1 bunch green onions, diced 1/2 red onion, diced 1 (46 fluid oz.) bottle tomato-vegetable juice cocktail

2 (32 oz.) bottles tomato and clam juice cocktail 1 (12 oz.) bottle hot pepper sauce 1/3 C. balsamic vinegar 1/3 C. lemon juice 3 cloves garlic, minced 1 tbsp garlic powder salt and ground black pepper

Directions 1. In a non-reactive bowl, add all the ingredients and mix until well combined. 2. Place in the fridge for about 6-8 hours. 3. Enjoy Chilled.

Andalusia Gazpacho

29

SOPES 101

(Thick Tortillas for Topping)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 1 Calories 169 Fat 8.4g Cholesterol 0mg Sodium 584mg Total Carbohydrates 21.7g Protein 2.7g

Ingredients 3 C. masa harina 1 tbsp salt 2 C. warm water

1 quart oil

Directions 1. In a bowl, add the masa harina, salt and required amount of water and mix until a smooth dough is formed. 2. Make about 2-inch balls from the dough. 3. Place the dough balls onto a lightly floured surface and with your hands, flatten each ball into a 1/2-inch thick round. 4. In a large skillet, add the oil and cook until the temperature reaches to 400 degrees F. 5. Add the sopes in batches and fry for about 30 seconds on both sides. 6. With tongs, transfer the sopes onto a paper towel-lined dish to drain. 7. Keep aside to cool slightly. 8. Carefully, pinch the edges of each sope and shape into a boat. 9. Add the boats into the skillet and fry for about 1-2 minutes. 10. With tongs, transfer the sope boats onto a paper towel-lined dish to drain. 11. Enjoy.

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Sopes 101

Peppery

Chuck Roast and Cabbage Soup

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 539 Fat 22.5g Cholesterol 69mg Sodium 1238mg Total Carbohydrates 60.1g Protein 28.6g

Ingredients 3 tbsp vegetable oil, divided 1/4 C. flour 1/2 tsp paprika 1/2 tsp salt 1/4 tsp pepper 1/4 tsp cumin 1/4 tsp dried Mexican oregano 1/4 tsp garlic powder 2 lb. beef chuck roast, cubed 2 cloves garlic, crushed and minced 2 (14.5 oz.) cans Hunt's(R) Diced Tomatoes,

divided 1 quart beef broth 2 bay leaves 1/2 tsp crushed red pepper flakes 3 large red potatoes, quartered 2 large carrots, peeled and sliced 2 C. frozen corn 1/2 onion, diced 1/2 head cabbage, chopped

Directions 1. In the pot of an electric pressure cooker, add 1 tbsp of the oil and set to heat. 2. In a bowl, add the flour, oregano, cumin, paprika, garlic powder, salt and black pepper and mix well. 3. Add the beef cubes and toss to coat well. 4. In the pressure cooker, add 1/3 of the beef cubes in batches and cook for about 7-8 minutes. 5. With a slotted spoon, place the beef cubes into a bowl. 6. Repeat with the remaining oil and beef cubes. 7. In the pressure cooker pot, add 1 can of tomatoes and garlic and cook for about 1-2 minutes, stirring continuously. 8. Add the cooked beef, bay leaves and beef broth and stir to combine. 9. Secure the lid and place the pressure valve to Seal position. 10. Select the Manual and High Pressure for about 10 minutes. Peppery Chuck Roast and Cabbage Soup

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11. Select the Cancel and carefully do a Natural release. 12. Remove the lid and stir in the corn, carrots, potatoes, onion, remaining can of tomatoes and red pepper flakes. 13. Secure the lid and place the pressure valve to Seal position. 14. Select the Manual and High Pressure for about 15 minutes. 15. Select the Cancel and carefully do a Quick release. 16. Remove the lid and stir in the cabbage. 17. Immediately, secure the lid and place the pressure valve to Seal position for about 10 minutes. 18. Enjoy hot.

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South-Western

Roasted Chicken

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 368 Fat 14.8g Cholesterol 103mg Sodium 1105mg Total Carbohydrates 24.6g Protein 35.2g

Ingredients 2 C. crushed corn flakes 1 tbsp chili powder 1 (1.27 oz.) packet dry fajita seasoning 1/4 C. chopped red bell pepper 1/4 C. chopped yellow bell pepper 1/4 C. chopped orange bell pepper 1/3 C. chopped mushrooms 1/2 medium red onion, diced

4 skinless, boneless chicken breast halves, pounded thin 1 C. shredded Cheddar cheese, divided 1/4 C. salsa toothpicks

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking dish. 2. In a bowl, add the onion, mushrooms and bell peppers and mix well. Place the corn flakes, fajita seasoning and chili powder in a shallow dish and mix well. Coat each chicken breast with the corn flakes mixture evenly and arrange onto a smooth surface. 3. Sprinkle 2 tbsp of the Cheddar cheese over one side of each breast, followed by 1/4 of the veggie mixture and salsa. 4. Carefully roll each breast half over the filling and secure with the toothpicks. 5. Now, coat each rolled breast with the corn flakes mixture evenly. 6. In the bottom of the prepared baking dish, place the rolled chicken breasts in a single layer. 7. Cook in the oven for about 30 minutes. 8. Remove from the oven and sprinkle with the remaining cheese evenly. 9. Cook in the oven for about 10 minutes. Enjoy hot.

South-Western Roasted Chicken

33

TEX-MEX

Manicotti

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 480 Fat 21.9g Cholesterol 77mg Sodium 826mg Total Carbohydrates 44.9g Protein 26.3g

Ingredients 1 lb. ground beef 1 (16 oz.) can refried beans 1 tsp dried oregano 1/2 tsp ground cumin 1 (8 oz.) package manicotti shells, uncooked

1 1/4 C. water 1 (16 oz.) jar picante sauce 1 C. sour cream 1/2 C. shredded Monterey Jack cheese chopped green onions

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

Grease a microwave-safe 9x12 inch baking dish, and set aside. Place a pan over medium-high heat until heated completely. Add the beef and cook for about 8-10 minutes. Drain the grease from the pan. Remove from the heat ad transfer the beef into a bowl. In the bowl of beef, add the refried beans, cumin and oregano and mix well. Stuff the manicotti shells with the beef mixture evenly. In a bowl, add the picante sauce and water Arrange the stuffed shells into a greased 9x12-inch microwave-safe baking dish in a single layer and top with the sauce mixture. 10. With a plastic wrap, cover the baking dish and with a knife, make some holes in the wrap. 11. Microwave on High for about 9-10 minutes. 12. Carefully, remove the plastic wrap and flip the hells. 13. Again, cover the baking dish with plastic wrap and microwave on Medium for about 1520 minutes. 14. Enjoy with a topping of the sour cream, cheese and green onions.

34

Tex-Mex Manicotti

Tacos

del Cuidad

Prep Time: 10 mins Total Time: 11 mins Servings per Recipe: 2 Calories 697 Fat 29.9g Cholesterol 158mg Sodium 177mg Total Carbohydrates 44.2g Protein 64.1g

Ingredients 6 (5 inch) corn tortillas 3 C. chopped cooked chicken 4 sprigs cilantro, chopped 1/2 C. chopped white onion

1 C. guacamole 1 lime, cut into wedges

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

Arrange the tortillas onto a paper towel-lined microwave-safe plate. Microwave for about 9-10 seconds. In a microwave-safe bowl, add the chicken and microwave for about 30-60 seconds. Arrange the tortillas onto serving plates. Place chicken onto each tortilla, followed by cilantro, onion and guacamole. Drizzle with the lime juice and enjoy.

Tacos del Cuidad

35

AUTHENTIC

Puebla Chiles Rellenos

Prep Time: 45 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 424 Fat 23.1g Cholesterol 91mg Sodium 1240mg Total Carbohydrates 34.3g Protein 21.3g

Ingredients 4 large poblano peppers 1/2 C. shredded mozzarella cheese 1/2 C. shredded Monterey Jack cheese 1/2 C. shredded Cheddar cheese 1/4 C. all-purpose flour 1 (14.5 oz.) can Mexican-style stewed tomatoes 1 tbsp vegetable oil 1/2 onion, chopped 1 clove garlic, minced 1 1/2 C. chicken broth 2 tbsp distilled white vinegar 1 tsp dried Mexican oregano, crushed 1/2 tsp ground cumin

1/2 tsp black pepper 1/2 tsp hot pepper sauce 1/8 tsp ground cinnamon 1/3 C. all-purpose flour 1/2 tsp salt 5 egg whites at room temperature 1 egg yolk, beaten 1/4 C. all-purpose flour 1 C. oil sour cream

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inch from the heating element. Line a baking sheet with a piece of foil. 2. In the bottom of the prepared baking sheet, place the poblano peppers. Place the baking sheet under the broiler and cook 3. for about 8-10 minutes on both sides. 4. Remove from the oven and transfer the peppers into a paper bag. 5. Seal the bag and keep aside for about 20 minutes. 6. Remove the peppers from the bag and keep aside to cool slightly. 7. Carefully, remove the skins. 8. Cut a slit into one side of each pepper lengthwise and carefully, remove the seeds and 36

Authentic Puebla Chiles Rellenos

veins. With the paper towels, pat dry the peppers. In a bowl, add all 3 cheeses and mix well. 9. Divide the cheese mixture into 4 equal sized parts. 10. With your hands, squeeze all parts lightly and then, shape each into a cone shape. 11. Insert a cheese cone into the slit of each pepper and with toothpicks, close the openings. 12. Coat the peppers with the flour, shaking off the excess. 13. Arrange the peppers onto a baking paper lined baking sheet in a single layer and place in the freezer for about 30-40 minutes. 14. Meanwhile, for the sauce: in a blender, add the stewed tomatoes and pulse until pureed. 15. In a pot, add 1 tbsp of the vegetable oil over medium heat and cook until heated completely. 16. Add the onion and stir fry for about 4-5 minutes. 17. Add the garlic and stir fry for about 20-30 seconds. 18. Stir in the broth, tomato puree, vinegar, hot pepper sauce, oregano, cumin, cinnamon and black pepper and stir to combine. 19. Set the heat to medium-low and cook for about 20 minutes, mixing as required.Set your oven to 200 degrees F and arrange a platter in the oven to warm. 20. In a bowl, add 1/3 C. of the flour and salt and mix well. 21. In another large bowl, add the egg whites and with an electric mixer, beat until stiff peaks form. 22. Add the flour mixture and egg yolk in the bowl of the whipped egg whites and mix until a fluffy mixture is formed. 23. Remove the peppers from freezer. 24. Roll he peppers in the bowl of the flour evenly. 25. Now, dip the pepper into the bowl of the egg mixture and gently, stir to combine. 26. In a deep fryer, add 1 C. of the oil and cook until heated completely. 27. Add the peppers and fry for about 4-5 minutes on both sides. 28. With tongs, transfer the peppers onto a paper towel-lined plate to drain. 29. Then, transfer the peppers onto a platter and top with the sauce. 30. Enjoy hot with a garnishing of the sour cream.

37

SAUSAGE

Raviolis

Prep Time: 20 mins Total Time: 36 mins Servings per Recipe: 6 Calories 386 Fat 16.4g Cholesterol 50mg Sodium 2322mg Total Carbohydrates 40.2g Protein 18g

Ingredients 2 links beef sausage, cut into small pieces 1/2 C. part-skim ricotta cheese 1 C. shredded queso asadero 1/2 C. chopped cilantro 1 clove garlic, minced 1/2 tsp cumin

1 tsp salt 1 (14 oz.) package round wonton wrappers 1 tsp olive oil 1 tbsp salt

Directions 1. Heat a pan over medium heat and cook the sausage until done completely. 2. Remove from the heat and keep aside to cool. 3. Place the queso asadero, ricotta, garlic, cilantro, cumin and salt in a bowl and mix until well combined. 4. In a blender, add the cooled sausage and process until finely ground. 5. Add the ricotta mixture and process until well combined. 6. Arrange 1 wonton wrapper onto a smooth surface. 7. With a tsp, place the filling onto the wonton wrapper and with wet finger, moisten the edge of the wrapper. 8. Carefully, fold in half and with your fingers, pinch the edges to seal. 9. Repeat with the remaining wrappers and filling. 10. In a large pan, add the water, oil and 1 tbsp of the salt and cook until boiling. 11. Add the raviolis and cook for about 5-6 minutes. 12. Transfer the raviolis onto a platter and enjoy.

38

Sausage Raviolis

Jalisco’s

Goulash

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 588 Fat 20.4g Cholesterol 76mg Sodium 1258mg Total Carbohydrates 70.6g Protein 32.3g

Ingredients 1 lb. ground beef 1/2 onion, chopped 1 (12 oz.) package elbow macaroni 1/2 lb. processed cheese, diced 1 1/2 C. salsa

1 (15 oz.) can pinto beans, drained and rinsed 1 (14 oz.) can whole kernel corn, drained

Directions 1. 2. 3. 4.

Place a pan over medium heat until heated competency. Add the ground beef and onion and cook for about 8-10 minutes. Drain the grease from the pan completely. Meanwhile, in a large pan, add the water and a little of the salt over high heat and cook until boiling. 5. Add the macaroni and cook until boiling. 6. Cook for about 8 minutes, mixing as required. 7. Drain the macaroni well and transfer into the pan of beef mixture. 8. Set the heat to medium-low heat and stir in the cheese. 9. Cook for about 3 minutes, stirring frequently. 10. Stir in the pinto beans, corn and salsa and cook for about 4-5 minutes. 11. Enjoy hot.

Jalisco’s Goulash

39

MEXICAN

Long Grain

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 240 Fat 7.1g Cholesterol 0mg Sodium 11mg Total Carbohydrates 39.7g Protein 3.8g

Ingredients 2 tbsp vegetable oil 1 C. long-grain rice 2 1/2 C. water 1 1/2 tbsp tomato-flavored bouillon powder

2 dashes onion powder 2 dashes garlic powder

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

40

In a pot, add the oil over medium heat and cook until heated through. Add the rice and stir fry for about 2-3 minutes. Slowly, add the water, mixing continuously. Stir in the garlic powder, onion powder and tomato powder and cook until boiling. Cook for about 1-2 minutes. Set the heat to low and simmer, covered for about 13-15 minutes. Remove from the heat and keep aide, covered for about 5 minutes. Enjoy hot.

Mexican Long Grain

Spicy Pinto,

Black, and Fried Bean Pies

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 424 Fat 18.6g Cholesterol 49mg Sodium 1104mg Total Carbohydrates 52.9g Protein 20.4g

Ingredients 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained 1 (16 oz.) can refried beans 1 (2 oz.) can sliced black olives 1/2 (15.25 oz.) can whole kernel corn, drained 1/2 C. chopped green bell pepper 1 jalapeño pepper, seeded and minced

1 tbsp ground cumin 1 tbsp chili powder ground black pepper 5 (10 inch) whole wheat tortillas 1 1/2 C. shredded Cheddar cheese 1/2 C. salsa 1/2 C. sour cream

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 10-inch spring form pan. 2. Place the refried beans, pinto beans, black beans, corn, olives, bell pepper, jalapeño pepper, chili powder, cumin and black pepper in a pot over medium-high heat and cook for about 9-10 minutes. 3. In the bottom of the prepared pan, arrange 1 tortilla. 4. Place about 1/4 of the bean mixture over the tortilla, followed by 1/4 C. Cheddar cheese. 5. Repeat the layers, ending with a tortilla, followed by the remaining Cheddar cheese. 6. Cook in the oven for about 20 minutes. 7. Enjoy warm with a topping of the salsa and sour cream.

Spicy Pinto, Black, and Fried Bean Pies

41

AURORA

Pizzas

Prep Time: 45 mins Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 1376 Fat 73.5g Cholesterol 197mg Sodium 2751mg Total Carbohydrates 113.3g Protein 65.6g

Ingredients 1 lb. ground beef 1 onion, chopped 2 medium tomatoes, chopped 1/2 tsp salt 1/4 tsp pepper 2 tsp chili powder 1 tbsp ground cumin 1 (30 oz.) can refried beans 14 (12 inch) flour tortillas 2 C. sour cream 1 1/4 lb. shredded Colby cheese 1 1/2 lb. shredded Monterey Jack cheese

2 red bell peppers, seeded and sliced 4 green bell peppers, seeded and thinly sliced 1 (7 oz.) can diced green chilies, drained 3 tomatoes, chopped 1 1/2 C. shredded cooked chicken meat 1/4 C. butter, melted 1 (16 oz.) jar picante sauce

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 10x15-inch jellyroll pan. 2. Heat a heavy bottomed pan over medium heat and cook the ground beef until no more pink. Drain the grease from the pan completely. 3. Add 2 tomatoes and onion and cook for about 4-5 minutes. 4. Add the refried beans, cumin, chili powder, salt and black pepper and cook until heated completely. 5. In the bottom of prepared pan, arrange 6 tortillas, overlapping slightly. 6. Place the bean mixture over the tortillas evenly, followed by half of the sour cream, 1/3 of the Colby cheese, 1/3 of the Monterey Jack cheese, 1 tbsp of the green chilies, 1/3 of the green pepper strips, 1/3 of the red pepper strips and 1/3 of the remaining chopped tomato. 42

Aurora Pizzas

7. Then, arrange 4 tortillas, followed by the remaining sour cream, shredded chicken, 1/3 of the both cheeses, red and green bell peppers, chilies, and tomatoes. 8. Now, arrange the remaining 4 tortillas, followed by cheeses, peppers, tomatoes, chilies and shredded cheese. 9. Carefully, fold the overhanging edges inward and with toothpicks, secure the filling. 10. Coat the tortilla surfaces with the melted butter. 11. Cook in the oven for about 40-45 minutes. 12. Remove from the oven and keep aside for about 5 minutes. 13. Carefully, remove the toothpicks and cut into desired sized slices. 14. Enjoy with topping of the picante sauce.

43

GARDEN PARTY

Tacos

Prep Time: 19 mins Total Time: 39 mins Servings per Recipe: 4 Calories 613 Fat 27.8g Cholesterol 79mg Sodium 307mg Total Carbohydrates 41.1g Protein 29.8g

Ingredients 2 tbsp margarine 1 lb. lean ground beef 1 green bell pepper, chopped 1 medium red onion, chopped 2 C. water

1 (5.4 oz.) package Mexican Rice 1 medium tomato, chopped 8 taco shells

Directions 1. In a non-stick wok, add 1 tbsp of the maragine over medium-high heat and cook until melted completely. 2. Add the ground beef, salt and black pepper and cook until meat has no more pink. 3. Drain the grease and with a slotted spoon, transfer the beef into a bowl. 4. In the same wok, add the remaining Spread over medium-high heat and cook until melted completely. 5. Add the onion and bell pepper and cook for about 5 minutes, mixing as required. 6. Stir in the tomato, rice and water and cook until boiling. 7. Set the heat to low and cook, covered for about 7-8 minutes. 8. Add the beef and cook until heated completely. 9. Remove from the heat. 10. Stuff the taco shells with beef mixture and enjoy.

44

Garden Party Tacos

Mexican Rotini

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 303 Fat 3.5g Cholesterol 0mg Sodium 538mg Total Carbohydrates 57.6g Protein 16.6g

Ingredients 1 (28 oz.) can diced tomatoes, undrained 2 C. water 1 (15.5 oz.) can kidney beans 1 C. frozen corn 1 C. whole wheat rotini pasta

2 slices medium-firm tofu, cubed 1/4 C. wheat germ 1 dash hot pepper sauce

Directions 1. In a large pan, add all the ingredients over high heat and cook until boiling. 2. Set the heat to low and cook for about 18-20 minutes. 3. Enjoy hot.

Mexican Rotini

45

BBQ

Steak

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 548 Fat 45.4g Cholesterol 72mg Sodium 675mg Total Carbohydrates 7.4g Protein 29.1g

Ingredients 1/2 C. cumin seeds 5 jalapeño peppers, seeds and ribs removed, chopped 3 cloves garlic 1 tbsp cracked black pepper 1/3 C. lime juice

1 1/2 tsp salt 1 1/2 C. olive oil 2 bunches cilantro 1 (3 lb.) skirt steak

Directions 1. Heat a frying pan over medium-low heat and stir fry the cumin seeds for about 5 minutes 2. With a sharp knife, make deep cuts one both sides of steak. 3. Place the garlic, jalapeños, lime juice, salt and black pepper in a blender and process until chopped blender finely. 4. Add the cilantro and oil and process until smooth. 5. In a large, shallow baking dish, place the garlic mixture and steak and mix well. 6. Place in the fridge for about 30-48 hours. 7. Set your outdoor grill for high heat and lightly, grease the grill grate. 8. Remove the steak from the baking dish and discard the remaining marinade. 9. Cook the steak onto the grill for about 1-2 minutes on both sides. 10. Now, set the grill to low heat and cook for about 3-4 minutes on both sides. 11. Remove from the grill and place the steak onto a cutting board for about 5-10 minutes before slicing. 12. Cut into desired sized slices and enjoy.

46

BBQ Steak

25-Minute

Ground Beef Mexican

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 107 Fat 7g Cholesterol 35mg Sodium 328mg Total Carbohydrates 0.8g Protein 9.7g

Ingredients 2 tsp dried minced onion 1 tsp salt 1 tsp chili powder 1/2 tsp cornstarch 1/2 tsp ground cumin 1/2 tsp red pepper flakes 1/4 tsp cayenne pepper

1/4 tsp dried minced garlic 1/4 tsp dried oregano 1 lb. ground beef, crumbled 1/2 C. water

Directions 1. In a bowl, add the onion, garlic, cornstarch, oregano, cumin, red pepper flakes, chili powder, cayenne pepper and salt and mix until well combined. 2. Place a pan over medium-high until heated completely and cook the ground beef for about 8-10 minutes. 3. Drain the grease from the pan. 4. Stir in the water and onion mixture and cook until boiling. 5. Cook for about 5- minutes, stirring frequently. 6. Enjoy hot.

25-Minute Ground Beef Mexican

47

ROSA’S

Lunch (Refried Based Casserole)

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 7 Calories 349.9 Fat 21.3g Cholesterol 72.8mg Sodium 1190.0mg Carbohydrates 16.2g Protein 24.1g

Ingredients 1 lb. ground beef 1 (1 1/4 oz.) packages taco seasoning 1 (15 oz.) cans refried beans 2 C. Monterey jack cheese, divided 1 C. salsa 2 green onions, chopped

1 (2 1/3 oz.) cans sliced black olives 1 tomatoes, chopped 2 C. corn chips

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

Set your oven to 375 degrees F before doing anything else. Heat a skillet and cook the ground beef until no more pink. Drain the grease from the skillet. Add the taco seasoning and enough water and cook as directed onto the package. In a pan, add the refried beans and cook until heated completely. Stir in 1 C. of the salsa and 1 C. of the cheese and remove from the heat. In an 8x8-inch baking dish, arrange the corn chips and top with the beans mixture, followed by beef, remaining cheese, green onions and black olives. 8. Cook in the oven until the cheese melt completely. 9. Remove from the oven and immediately, sprinkle the casserole with the tomatoes. 10. Keep aside for about 1-2 minutes 11. Enjoy.

48

Rosa’s Lunch

Picnic

Fajitas

Prep Time: 2 hrs Total Time: 4 hrs Servings per Recipe: 4 Calories 132.3 Fat 10.3g Cholesterol 0.0mg Sodium 876.5mg Carbohydrates 9.8g Protein 1.7g

Ingredients Marinade 1/4 C. lime juice 1/3 C. water 2 tbsp olive oil 4 garlic cloves, crushed 2 tsp soy sauce 1 tsp salt 1/2 tsp liquid smoke 1/2 tsp cayenne pepper 1/4 tsp black pepper Fajitas: 1 lb. top sirloin steaks 2 tbsp water

1 tsp soy sauce 1/2 tsp lime juice 1 dash salt 1 dash black pepper 1 tbsp olive oil 1 large Spanish onion, sliced 1/2 green pepper, sliced 1/2 red pepper, sliced 1/2 yellow pepper, sliced

Directions 1. In a large bowl, add the garlic, oil, soy sauce, lime juice, water, liquid smoke, cayenne pepper, salt and black pepper and ix until well combined. 2. Add the sirloin steaks and coat with the mixture generously. 3. Cover the bowl and place in the fridge for 6-8 hours. 4. Set your grill for medium heat and grease the grill grate. 5. Remove the steaks from the bowl and discard the remaining marinade. 6. Cook the steaks onto the grill for about 4-5 minutes per side. 7. Remove from the grill and place onto a cutting board for about 5-10 minutes before slicing. 8. With a sharp knife, cut the steaks into thin strips. 9. Transfer the steaks onto a plate and cover with a piece of foil to keep warm. Picnic Fajitas

49

10. In a bowl, add lime juice, soy sauce, olive oil, 2 tbsp of the water, salt and black pepper and mix until well combined. 11. Heat a greased skillet and cook the peppers and onion for about 6-8 minutes. 12. Remove from the heat and stir in the steak strips and soy sauce mixture. 13. Enjoy hot.

50

Barbacoa

(Seasoned Pulled Beef)

Prep Time: 20 mins Total Time: 6 hrs 20 mins Servings per Recipe: 8 Calories 362.2 Fat 17.5g Cholesterol 149.6mg Sodium 547.4mg Carbohydrates 2.6g Protein 48.7g

Ingredients 1/3 C. apple cider vinegar 4 tsp minced garlic cloves 4 tsp cumin 2 tsp oregano 1 tsp ground black pepper 1 tsp salt 1/2 tsp ground cloves

2 tbsp vegetable oil 3/4 C. chicken broth 3 bay leaves 3 tbsp lime juice 3 -4 chipotle chiles in adobo 4 -5 lb. chuck roast, trimmed and chopped

Directions 1. For the adobo sauce: in a blender, add the garlic, chipotles, lime juice, vinegar, oregano, cumin, cloves, salt and black pepper and pulse until smooth. 2. In a skillet, add the oil medium-high heat and cook until heated through. 3. Add the roast and cook until browned from all sides. 4. In the bottom of a Crockpot, place the roast and top with the adobo sauce, followed by the chicken broth and bay leaves. 5. Set the Crockpot on High and cook, covered for about 6 hours. 6. Uncover and with two forks, shred the roast in the Crockpot, shred the meat. 7. Enjoy hot.

Barbacoa

51

SPICY

Monterey Cornbread

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 559.0 Fat 25.7g Cholesterol 182.9mg Sodium 840.9mg Carbohydrates 71.4g Protein 14.2g

Ingredients 1/2 C. butter, melted 3/4 C. white sugar 4 eggs 1 (15 oz.) cans cream-style corn 2 oz. cans chopped green chili peppers, drained 1/2 C. shredded Monterey jack cheese

1/2 C. shredded cheddar cheese 1 C. all-purpose flour 1 C. yellow cornmeal 1/4 tsp salt 4 tsp baking powder

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a bowl, add the cornmeal, flour, baking powder and salt and mix well. 3. Place the sugar and butter in another bowl and beat until creamy. 4. Slowly, add the eggs and beat until well combined. 5. Add the both cheeses, cream corn and chiles and stir to combine well. 6. Add the flour mixture and mix until smooth. 7. In the prepared baking dish, place the mixture evenly. 8. Cook in the oven for about 60 minutes or until a toothpick inserted in the center comes out clean. 9. Remove from the oven and keep onto the wire rack to cool in the pan for about 10 minutes. 10. Carefully, invert the bread onto the wire rack to cool completely. 11. Cut into desired sized pieces and enjoy.

52

Spicy Monterey Cornbread

Baja

Enchiladas

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 4 Calories 740.5 Fat 40.2g Cholesterol 131.3mg Sodium 1905.4mg Carbohydrates 51.8g Protein 44.3g

Ingredients 1 lb. ground beef 1/4 C. chopped onion 1 tsp garlic powder 1 tbsp Worcestershire sauce 1 (8 oz.) cans tomato sauce 1 tsp paprika 1 tsp oregano 2 tsp chili powder 1/2 tsp cumin

1/2 tsp black pepper 3 C. shredded cheddar cheese 1 (10 oz.) cans enchilada sauce olives 12 corn tortillas oil

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. Heat a skillet and cook the ground beef, onion and garlic until beef as no more pink. Drain the grease from the skillet. Add the Worcestershire sauce, tomato sauce, oregano, cumin, paprika, chili powder and black pepper and stir to combine. 5. In another skillet, add oil and cook until heated through. 6. Add 1 tortilla and cook for about 10 seconds per side. 7. Place the tortilla onto a paper towel-lined plate to drain. 8. Repeat with the remaining tortillas. 9. Place a spoonful of the beef mixture in the center of each tortilla, followed by the cheese, onions, and olives.Roll each tortilla like burritos. 10. Spread a thin layer in the bottom of a 10x13-inch baking dish. 11. Arrange the rolled tortillas over the sauce, seam side down and top with the remaining enchilada sauce evenly, followed by the cheese. 12. Cook in the oven for about 20 minutes. Enjoy warm. Baja Enchiladas

53

SOFRITO

Bean Soup

Prep Time: 30 mins Total Time: 5 hr Servings per Recipe: 9 Calories 189.1 Fat 2.5g Cholesterol 0.0mg Sodium 92.2mg Carbohydrates 32.2g Protein 11.0g

Ingredients 14 oz dried black beans, rinsed 7 C. water 1-2 tbsp water 1 (14 1/2 oz) cans reduced-chicken broth 2 tbsp balsamic vinegar Sofrito 1 tbsp olive oil 1 C. green bell pepper, finely chopped 1 C. onion, finely chopped

3/4 C. pimento-stuffed green olives, plus two tbsp brine 1/2 C. carrot, finely chopped 1/4 C. celery, finely chopped 5 garlic cloves, minced 2 tsp dried thyme 1/4 tsp salt

Directions 1. To make the beans: 2. Place a pot over medium heat. Stir in it the beans with 7 C. of water. 3. Cook them until they start boiling. Turn off the heat and put on the lid. Let them sit for 60 min. 4. Stir in the broth. Heat them until the broth starts boiling. 5. Lower the heat and let it cook for 3 h 10 min until the beans are done. 6. To make the sofrito: 7. Place a large pan over medium heat. Heat in it the oil. Stir in the rest of the ingredients. 8. Cook them for 60 min while adding some water if needed until the veggies become soft and mushy. 9. Add the sofrito to the cooked beans and mix them well. 10. Get a food processor: Pour in it 1 C. of the mix and blend it smooth. 11. Add it to the bean and stir them well. Serve it with some rice and leftover meat. 12. Enjoy. 54

Sofrito Bean Soup

Pizza

Old Havana

Prep Time: 1 hr 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 80 Calories 120.7 Fat 8.6g Cholesterol 21.8mg Sodium 350.1mg Carbohydrates 4.3g Protein 6.6g

Ingredients Tomato Base 3 tbsp olive oil 2 tbsp diced garlic 1 medium onion 6 oz tomato paste 22 oz no-salt-added tomato sauce 1 bay leaf 1/2 tsp cumin 1 tsp oregano 1/4 tsp salt 1/4 tsp pepper

1 1/4 tbsp brown sugar Garnish 10 oz Cotija cheese 5 lbs other cheese 4 -6 prepared pizza crust, cooked Roux unsalted butter 2 tbsp masa corn flour, or all-purpose flour 12 oz mild enchilada sauce 12 oz low beef broth

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion for 5 min. 2. Stir in the garlic and cook them for 4 min. Stir in the tomato paste, tomato sauce, bay leaf, seasonings, and brown sugar. 3. Let them cook for 35 min over low heat to make the pizza sauce. 4. Place a heavy saucepan over medium heat. Heat in it the butter until it melts. 5. Mix in the flour and cook it until it becomes golden. Stir in the enchilada sauce and whisk until no lumps are found. 6. Stir in the cumin, garlic, brown sugar, and beef broth. Let them cook over low heat until the sauce becomes thick to make the roux. 7. Add the pizza sauce and combine them well. 8. Preheat the oven to 350 F. 9. Place the pizza crusts on a baking sheets. Grease them with a cooking spray. 10. Spread 1/2 C. of pizza sauce over each pizza crust. Top them with the cotija cheese and 1/2 C. of the other cheese. 11. Lay over them toppings of your choice. Place the pizzas in the oven and let them cook for until the cheese melts. 12. Serve your pizza hot. 13. Enjoy. Pizza Old Havana

55

CUBAN

Beefsteaks

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 2477.4 Fat 237.4g Cholesterol 617.7mg Sodium 1269.8mg Carbohydrates 31.7g Protein 59.4g

Ingredients Cheese Sauce 8 oz heavy cream 6 oz cheddar cheese Sandwich 1 loaf Cuban bread 4 oz sliced raw beef

1 C. crispy potato sticks 1/4 C. raw onion, Sliced

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

To make the cheese sauce: Place a heavy saucepan over medium heat. Heat in it the cream until it becomes hot. Get food processor: Combine in it the hot cream with cheddar cheese. Let them sit for few minutes. Blend them smooth. To prepare the sandwich: Place a small skillet over medium heat. Heat in it a splash of oil or some butter. Cook in it the onion for 5 to 7 min until it becomes golden. Stir in the beef and cook them for 2 min. Stir in 2 oz. of the cheese sauce. Put on the lid and let them cook for 6 to 10 min. 9. Spread the cheese sauce on the Cuban sandwich bread. Lay in it the cooked beef and onion mix followed by the potato sticks. 10. Serve your sandwich right away. 11. Enjoy.

56

Cuban Beefsteaks

How to Make

an Chayote Salad

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 6 Calories 114.5 Fat 9.2g Cholesterol 0.0mg Sodium 105.8mg Carbohydrates 8.0g Protein 1.6g

Ingredients 6 chayote (similar to squash) 1/2 tsp mustard 1/4 tsp salt

1/4 tsp black pepper 1/4 C. extra virgin olive oil

Directions 1. Place a large saucepan over medium heat. Place in it the chayotes and cover them with water. 2. Bring them to a rolling boil for 14 to 16 min until they become soft. 3. Drain the chayotes and let them cool down for few minutes. Cut them into dices. 4. Get a mixing bowl: Toss in it the diced chayotes with the remaining ingredients. Toss them to coat. 5. Place the salad in the fridge to cool down completely. Serve it with some lettuce and sour cream. 6. Enjoy.

How to Make an Chayote Salad

57

FLANK

Steak Soup

Prep Time: 10 mins Total Time: 2 hr 10 mins Servings per Recipe: 8 Calories 494.9 Fat 29.2g Cholesterol 73.3mg Sodium 406.8mg Carbohydrates 16.4g Protein 40.6g

Ingredients 8 tbsp olive oil 3 lbs flank steaks, cut crosswise in 6 pieces coarse salt black pepper 3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced 3 bell peppers, 1 cut in large dice, 2 sliced 2 tbsp vinegar

1 quart chicken stock 2 bay leaves 1 tsp black pepper 1 pinch ground cumin 3 garlic cloves, thinly sliced 2 tbsp tomato paste 1 1/2 C. crushed tomatoes 1/2 tsp Tabasco sauce

Directions 1. Sprinkle some salt and pepper all over the steaks. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 4 to 5 min on each side. 3. Stir the veggies into the pan. Cook them for 3 min. Stir in the vinegar, with steak pieces, broth and seasonings. 4. Let them cook for 2 h 35 min over low heat. Turn off the heat and let the pan sit for 35 min. 5. Drain the steak pieces and cut them into small pieces. Drain the veggies from the broth and slice them. 6. Place a stew pot over medium heat. Cook in it the veggies with tomato paste and crushed tomatoes. Let them cook for 16 min over low heat. 7. Stir in the shredded meat with cooking broth. Let them cook for 15 min over low heat to heat them through. 8. Serve your stew warm with some white rice. Enjoy. 58

Flank Steak Soup

Cuban

Tuna Steaks with Tropical Glaze

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 716.1 Fat 11.0g Cholesterol 75.3mg Sodium 95.6mg Carbohydrates 108.0g Protein 49.7g

Ingredients 3/4 C. cider vinegar 3/4 C. firmly packed brown sugar 2 tsp Madras curry powder 1/2 tsp ground cinnamon 1/8 tsp ground red pepper 1/4 tsp minced garlic 6 medium bananas, sliced, divided

12 oz mangoes, slices divided 1/4 C. golden seedless raisins 4 (7 oz) ahi tuna steaks

Directions 1. Place a small saucepan over medium heat. Stir in it the vinegar, sugar, curry powder, pepper, cinnamon and minced garlic. 2. Let them cook for 2 min. Stir 4 sliced bananas with 1 C. of diced mango. Let them cook for 11 min over low heat. 3. Stir in the remaining banana slices with mango and raisins. Turn off the heat and let it sit for 35 min. 4. Place a large pan over medium heat. Grease it with a cooking spray. 5. Season the tuna steaks with some salt and pepper. Cook them for 4 to 6 min on each side. 6. Spoon the chutney over the tuna steaks then serve them. 7. Enjoy.

Cuban Tuna Steaks with Tropical Glaze

59

CUBAN

Steak Cutlets

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 286.2 Fat 10.9g Cholesterol 265.0mg Sodium 246.0mg Carbohydrates 8.0g Protein 36.6g

Ingredients 4 steaks, 1/4 inch thick 1 chopped onion 3 garlic cloves, minced 1/4 C. orange juice, sour orange juice ( or 1/8 C. orange juice & 1/16 C. lemon juice & 1/16 C. lime juice) 1/8 tsp dried oregano 1/8 tsp peppercorn, smashed 1/8 tsp paprika, Spanish

1/8 tsp salt 4 eggs 1 C. ground cracker meal, salted to taste flour olive oil

Directions 1. Get a mixing bowl: Combine in it the onion with garlic, orange juice and salt. 2. Add the steaks and coat them with it. 3. Get a mixing bowl: Whisk in it the eggs. Drain the steaks from the marinade and dip them in the eggs. 4. Coat them with flour then roll them in the breadcrumbs. Repeat the process to with the steaks once again to make another layer. 5. Place a large pan over medium heat. Heat in it the oil. Cook in it the steaks for 6 to 8 min on each side. 6. Serve your steaks warm with your favorite toppings. 7. Enjoy.

60

Cuban Steak Cutlets

Orangy

Grilled Steak

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 539.5 Fat 39.1g Cholesterol 148.0mg Sodium 106.2mg Carbohydrates 1.6g Protein 42.6g

Ingredients 1/4 C. orange juice 2 tbsp lime juice 2 tbsp vegetable oil 2 tbsp grill mates McCormick's Montreal Brand steak seasoning 1 1/2 tsp oregano

1/2 tsp ground cumin 2 lbs sirloin steaks, trimmed

Directions 1. Before you do anything, preheat the grill and grease it. 2. Get a large zip lock bag: Stir in it the orange juice with lime juice, oil, steak seasoning, oregano, and cumin. 3. Season the steaks with some salt and pepper. Place them in the zip lock bag and coat them with the marinade. 4. Seal the bag and let them seal for 40 min. 5. Drain the steaks and cook them on the grill for 5 to 7 min on each side. 6. Serve your steaks warm with your favorite toppings. 7. Enjoy.

Orangy Grilled Steak

61

BURRITOS

Guevara

Prep Time: 0 mins Total Time: 15 mins Servings per Recipe: 1 Calories 600.5 Fat 8.0g Cholesterol 0.0mg Sodium 710.3mg Carbohydrates 115.4g Protein 16.9g

Ingredients 1 C. sweet potato, diced and cooked 1 C. very ripe plantain, thinly sliced 2 C. short-grain brown rice, cooked, to room temperature 2 C. whole black beans, cooked, to room temperature 1 medium red onion, peeled and diced

3/4 C. spicy barbecue sauce 6 (10 inch) wheat flour tortillas olive oil, for frying

Directions 1. Place a pan over medium heat. Heat in it the oil. 2. Cook in it the sweet potato for 9 to 11 min. Drain it and place it aside. 3. Stir the plantain slices into the pan. Cook them for 2 to 3 min on each side until they become golden. 4. Drain the plantain slices and place them aside. 5. Spread half of the bbq sauce between the tortillas. Top them with the beans, sweet potato, rice, onion, and plantain slices on top. 6. Drizzle the remaining sauce on top. Roll the tortillas over the filling in a burrito style. 7. Serve your burritos with some extra sauce of your choice. 8. Enjoy.

62

Burritos Guevara

Cuban

Caribbean Kabobs

Prep Time: 20 mins Total Time: 28 mins Servings per Recipe: 8 Calories 147.3 Fat 2.2g Cholesterol 65.8mg Sodium 220.2mg Carbohydrates 3.8g Protein 26.7g

Ingredients 1/2 C. orange juice 3 tbsp fresh lemon juice 1 tsp olive oil 2 large garlic cloves, minced 1 tsp ground cumin 1/2 tsp paprika 1/2 tsp table salt

1/2 tsp dried oregano 2 lbs boneless skinless chicken breasts 12 medium jalapeno peppers, halved lengthwise, seeded olive oil flavored cooking spray

Directions 1. Get a mixing bowl: Whisk in it the orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano. 2. Get a zip lock bag. Place in it the peppers with chicken. Pour the marinade over them. 3. Seal the bag and shake it to coat. Place it in the fridge for at least 3 h to overnight. 4. Before you do anything else, preheat the grill and grease it. 5. Drain the chicken breasts and cut them into dices. Repeat the process with the peppers. 6. Thread the chicken and pepper dices into skewers. Place them on the grill and let them cook for 7 to 8 min on each side. 7. Serve your kabobs hot with some sour cream and pita bread. 8. Enjoy.

Cuban Caribbean Kabobs

63

ISABELLA’S

Vanilla Batido

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 316.4 Fat 9.3g Cholesterol 34.1mg Sodium 133.9mg Carbohydrates 50.9g Protein 9.1g

Ingredients 2 C. milk 2 C. ice 1 C. strawberry, frozen 1 banana

3 tbsp brown sugar 1 tsp vanilla

Directions 1. Get a blender: Combine in it all the ingredients. Blend them smooth. 2. Serve your shake right away. 3. Enjoy.

64

Isabella’s Vanilla Batido

Bistec

Cebolla

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 139.3 Fat 12.6g Cholesterol 15.2mg Sodium 345.2mg Carbohydrates 7.4g Protein 0.8g

Ingredients 2 lbs cube steaks, cut into 4-6 pieces 1/2 tsp salt 1/4 tsp ground black pepper 3 limes, juice of 4 garlic cloves, minced 2 tbsp olive oil 2 tbsp butter

1 large yellow onion, roughly chopped 2 tbsp finely chopped parsley white rice, for serving

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

Sprinkle some salt and pepper all over the steaks. Get a large zip lock bag: Combine in it the juice of 2 limes with garlic. Add the steaks and seal the bag. Shake it to coat. Let it sit for 60 min. Place a pan over medium heat. Heat in it the oil with butter. Cook in it the onion for 6 min. Drain it and place it aside. Cook the steaks in the same pan over medium heat for 3 to 4 min on each side. Drain them and place them on serving plates. Drizzle the juices from the pan on top. Place the onion on top of the steaks followed by the remaining lime juice and parsley. Serve your steaks warm with some rice or noodles. Enjoy.

Bistec Cebolla

65

ARROZ

Amarillo

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 201.7 Fat 8.6g Cholesterol 10.1mg Sodium 46.0mg Carbohydrates 28.1g Protein 2.8g

Ingredients 1 -2 tsp annatto seeds 2 tbsp olive oil 2 tbsp butter 1 onion, diced 1 celery rib, diced 1 C. bell pepper, minced 2 -3 garlic cloves, minced 1 C. long grain rice 2 1/2 C. water or 2 1/2 C. vegetables or

2 1/2 C. chicken stock salt pepper 1/4 tsp cumin 3 sprigs cilantro lime pimiento

Directions 1. Place a small saucepan over medium heat. Stir in it the oil with annatto seeds. Heat them until the oil become orange. 2. Turn off the heat. Discard the seeds after the oil cools down. 3. Place a large pan over medium heat. Heat in it the oil again with butter. 4. Cook in it them the onions, celery and garlic with salt, pepper and cumin for 6 min. 5. Stir in the bell peppers and let them cook for 4 min. Add the rice and stir them well. Let them cook for 2 min. 6. Stir in the stock then put on the lid. Let them cook for 16 in over low medium heat. 7. Garnish your rice pan with some cilantro, pimentos and lime slices. Serve it hot. 8. Enjoy.

66

Arroz Amarillo

Couscous

in Havana

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 393.6 Fat 12.1g Cholesterol 0.0mg Sodium 42.0mg Carbohydrates 57.8g Protein 14.7g

Ingredients 1 C. couscous, prepared according to package directions 1 (15 oz) cans black beans, rinsed and drained 1 C. small diced peeled ripe papaya 1 C. shredded spinach 2 tbsp lime juice

2 tbsp olive oil 1/2 tsp ground cumin 1/8 tsp cayenne pepper 1/4 C. chopped smoked salted almond

Directions 1. 2. 3. 4. 5.

Follow the instructions on the package to prepare the couscous. Let it sit for 12 min. Get a mixing bowl: Mix in it the couscous with the rest of the ingredients. Serve your couscous salad right away. Enjoy.

Couscous in Havana

67

PIMENTO

Chicken and Okra Stew

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 471.5 Fat 27.0g Cholesterol 121.9mg Sodium 594.6mg Carbohydrates 28.0g Protein 31.4g

Ingredients extra virgin olive oil, for sauteing 3 chopped onions 1 chopped green pepper 1 chopped red bell pepper 8 mashed garlic cloves 1 1/2 C. water or 1 1/2 C. low chicken broth 2 extremely ripe plantains 3 chopped tomatoes 2 tbsp tomato paste 8 oz tomato sauce

8 chopped pimento-stuffed green olives 1/4 C. raisins 2 tsp olive juice (from the jar) 1 C. chopped okra 1 whole chickens, cut into 8 pieces 1 tsp salt, to taste crushed red pepper flakes, to taste 1/4 tsp cumin 1 whole lemon, for seasoning 1 pinch sugar

Directions 1. Get a mixing bowl: Toss in it the chicken pieces with one whole lemon, 4 mashed garlic cloves, cumin and a sprinkle of salt. 2. Let it sit in the fridge for 1 h to overnight. Drain it. 3. Place a stew pot over medium heat. Heat in it the oil. Cook in it the chicken pieces for 2 to 3 min on each side. 4. Drain it and place it aside. Add a splash of oil to the pot. Cook in it the bell pepper with onion for 6 min. 5. Stir in the okra and cook them for 2 min. Stir in the garlic and cook them for an extra minute. 6. Stir in the remaining ingredients. Let them cook for 2 min. Stir in the browned chicken back into the pot. 7. Put on the lid and lower the heat. Let them cook for 60 min. 8. Serve your stew hot with some rice or bread. 9. Enjoy. 68

Pimento Chicken and Okra Stew

Cuban

Fruit Danishes

Prep Time: 40 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 405.9 Fat 30.5g Cholesterol 52.9mg Sodium 215.1mg Carbohydrates 26.9g Protein 6.6g

Ingredients 3/4 C. cream cheese, room temperature 1 C. grated panela cheese or 1 C. dry-curd farmer cheese 2 (1/2 lb) puff pastry sheet, each cut into a 12-inch circle 1 egg, lightly beaten 2/3 C. guava paste or 2/3 C. other fruit

jam 1/4 C. freshly squeezed lime juice 1 tbsp heavy cream

Directions 1. Get a mixing bowl: Combine in it the panela and cream cheese well. 2. Cover a cookie sheet with a piece of parchment paper. Lay a pastry sheet on top of it. 3. Coat the edges of the circle with some beaten egg. Pour over it the cheese mix and spread it leaving the edges empty. 4. Pour the guava pasta on top of the cheese layer and spread it. Lay the second pastry sheet on top of the filling. 5. Press the edges to seal them gently with a fork 6. Get a mixing bowl: Whisk in it the heavy cream, with the remaining beaten egg. Coat the pie with the mix. 7. Place it in the fridge overnight. 8. Before you do anything, preheat the oven to 450 F. 9. Place the pie in the oven and let it cook for 1 min. 10. Serve your crunchy cream pie warm with your favorite toppings. 11. Enjoy.

Cuban Fruit Danishes

69

SPINACH

Empanadas with Cheese

Prep Time: 25 mins Total Time: 2 hr 25 mins Servings per Recipe: 8 Calories 800.3 Fat 52.2g Cholesterol 166.0mg Sodium 501.7mg Carbohydrates 64.0g Protein 22.6g

Ingredients 1 lb flour 1/2 lb butter, plus, diced 2 tbsp butter 1 egg 2 tbsp balsamic vinegar 3 C. grated cheddar cheese 1 bunch Baby Spinach

1 C. finely chopped hazelnuts 1 C. raisins 1 medium sized onion 1 egg, mixed with 2 tbsp water

Directions 1. 2. 3. 4.

Get a mixing bowl: Combine in it the diced butter with flour, egg and vinegar. Mix them well with your hands until you get a soft dough. Lay a plastic wrap over the bowl to cover it. Place it in the fridge and let it sit for 35 min. Place a heavy saucepan over medium heat. Heat in it 2 tbsp of butter. Cook in it the spinach with onion for 5 min. 5. Place them aside to cool down. Add the hazelnuts, raisins and cheese. Combine them well to make the filling. 6. Place the dough on a floured surface. Roll it until it becomes thin. Use a 3 1/2 inches cookie cutter to cut it into circles. 7. Place the dough circle on a lined up baking sheet. Place in it the dough circles. Lay 1 tbsp of the filling in the middle of each circle. 8. Coat the edges of the dough circles with some egg wash. Pull the edges of the dough over the filling and press it to the other side. 9. Place them in the fridge for 35 min. 10. Before you do anything, preheat the oven to 400 F. 11. Bake the empanadas in the oven for 26 min. Allow them to cool down for a while then serve them warm or cold with your favorite dip. Enjoy. 70

Spinach Empanadas with Cheese

Shrimp

and Black Bean Pot

Prep Time: 12 mins Total Time: 22 mins Servings per Recipe: 4 Calories 326.0 Fat 9.6g Cholesterol 172.8mg Sodium 469.3mg Carbohydrates 28.8g Protein 31.6g

Ingredients 2 tbsp olive oil 1 large onion, thinly sliced 3 large garlic cloves, minced 1 fresh jalapeno pepper, seeded, finely chopped 1 (14 oz) cans plum tomatoes, drained, chopped 1/3 C. water 1 tbsp balsamic vinegar 2 tsp ground cumin

1/2 tsp cayenne pepper 1/2 tsp dried oregano 1/2 tsp salt 1/4 tsp fresh ground pepper 1 lb medium shrimp, peeled, deveined 1 (15 oz) cans black beans, rinsed 1/3 C. chopped fresh cilantro sour cream, for serving

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion, garlic, and jalapeno for 6 min. 2. Add the tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper. Cook them for 6 min over low medium heat. 3. Add the shrimp and let them cook for 4 min. Add the coriander with beans. Cook them for an extra few minutes. 4. Serve your shrimp stew warm with some rice, or noodles and sour cream. 5. Enjoy.

Shrimp and Black Bean Pot

71

HOW TO MAKE

Mojo (Cuban Meat Marinade)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 1 Calories 540.0 Fat 54.5g Cholesterol 0.0mg Sodium 1171.1mg Carbohydrates 13.9g Protein 1.7g

Ingredients 1/2 C. olive oil 8 garlic cloves, large, cut into paper thin slices, finely chopped 2/3 C. orange juice, fresh and sour 1/2 C. water 1 tsp cumin, ground 1 tsp oregano, dried

1 tsp salt, to taste 1 tsp black pepper, freshly ground, to taste 3 tbsp cilantro, chopped fresh

Directions 1. Place a saucepan over medium heat. Heat in it the oil. Cook in it the garlic for 3 min. 2. Add the orange juice, water, cumin, oregano, 1 tsp salt, and 1 tsp pepper. 3. Cook them until they start boiling. Turn off the heat and let the sauce cool down for a while. 4. Add the cilantro and fold it into the sauce. Pour it into a jar and seal it. 5. Place the sauce in the fridge until ready to use. 6. Enjoy.

72

How to Make Mojo: (Cuban Meat Marinade)

Cuban

Pulled Beef

Prep Time: 8 hrs Total Time: 10 hr 30 mins Servings per Recipe: 4 Calories 715.3 Fat 57.9g Cholesterol 156.4mg Sodium 135.3mg Carbohydrates 4.9g Protein 42.1g

Ingredients 2 lbs roast 3 bay leaves 4 tbsp fresh lime juice 4 tbsp fresh lemon juice 2 cloves garlic, finely minced 4 tbsp olive oil

1/2 large onion, thinly sliced fresh parsley, as desired

Directions 1. Place a large pot over medium high heat. Place in it the roast with bay leaves. 2. Cover it with water and bring it to a boil. Lower the heat and let it cook for 1 h 15 min until the roast is done. 3. Drain the roast and use a fork to shred it. 4. Get a large roasting pan: Mix in it the lime juice, lemon juice and garlic. Add the shredded roast with a pinch of salt and pepper. 5. Mix them well. Let it sit overnight. 6. Place a large skillet over medium heat. Heat in it the oil. Drain the shredded meat and add it to the pan. 7. Cook it for 14 to 16 min while stirring it often. 8. Stir in the onion with parsley. Let them cook for 14 to 16 min until it softens. 9. Serve your shredded roast warm with some bread your favorite toppings. 10. Enjoy.

Cuban Pulled Beef

73

LATIN

Chicken Dip

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 171.5 Fat 14.6g Cholesterol 87.9mg Sodium 245.9mg Carbohydrates 7.1g Protein 3.5g

Ingredients 1 C. chicken, boiled and ground 1 (3 oz) jars pimientos 1 tbsp sweet relish 4 oz cream cheese

2 eggs, hard boiled 1/2 C. mayonnaise

Directions 1. Get a blender: Combine in it all the ingredients. Blend them smooth. 2. Serve your spread with some bread or crackers. 3. Enjoy.

74

Latin Chicken Dip

Sea Scallops

Salad with Mango Chutney

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 138.8 Fat 4.6g Cholesterol 14.8mg Sodium 77.3mg Carbohydrates 17.2g Protein 9.1g

Ingredients 12 large sea scallops 2 tsp fish dry rub seasonings, divided cooking spray 5 slices fresh pineapple 4 C. gourmet salad greens 4 C. torn Boston lettuce 1/3 C. diced peeled avocado

2 tbsp mango chutney, see appendix 2 tbsp fresh lime juice 2 tsp olive oil

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

Before you do anything, preheat the grill and grease it. Season the scallops with 1 1/2 tsp of the fish rub. Spray them with some cooking spray. Lay the scallops over the grill and cook them for 1 to 2 min on each side. Place the scallops on a plate. Cover them with a piece of foil to keep them warm. Place the pineapple slices over the grill and cook them for 2 to 3 min on each side. Allow them to cool down for a while. Get a serving bowl: Toss in it the salad greens with lettuce, avocado, and pineapple. Get a small mixing bowl: Mix in it the chutney, lime juice, olive oil, and remaining 1/2 tsp fish rub to make the sauce. 9. Add the dressing to the salad bowl. Toss them to coat. 10. Divide the salad between serving bowl. Top them with the scallops then serve them. 11. Enjoy.

Sea Scallops Salad with Mango Chutney

75

LATIN LENTIL

Salad with Cuban Dressing

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 261.5 Fat 7.4g Cholesterol 0.0mg Sodium 2043.4mg Carbohydrates 34.3g Protein 14.7g

Ingredients 8 C. water 2 tbsp salt 1 lb dried lentils, cleaned 1/4 C. olive oil 1/4 C. white vinegar 1/2 tsp dried ground cumin 1/2 tsp dried ground coriander

1 tsp cayenne 1 tsp salt

Directions 1. 2. 3. 4.

Place a large pot over low medium heat. Heat in it the water until it starts boiling. Stir in the lentils with 2 tbsp of salt. Let them cook for 35 min until they become soft. Once the time is up, drain the lentils and run them under some cool water. Get a mixing bowl: Whisk in it the salt with olive oil, vinegar, cumin, coriander, cayenne pepper and 1 tsp of salt. 5. Add the lentils and toss them to coat. Chill the salad in the fridge for few hours then serve it. 6. Enjoy.

76

Latin Lentil Salad with Cuban Dressing

Cuban

Ground Beef with Cooked Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 638.2 Fat 34.9g Cholesterol 107.9mg Sodium 138.5mg Carbohydrates 48.3g Protein 32.9g

Ingredients 3 tbsp vegetable oil 2 lbs ground beef 1 onion, minced 1 garlic clove, minced 3 tomatoes, peeled and chopped 2 apples, peeled and sliced 1 jalapeno pepper, chopped 1/2 C. raisins, soaked 10 minutes

1/2 tsp dried oregano 1/2 tsp dried thyme salt and pepper 1 tbsp butter 1/4 C. almonds, slivered 3 C. hot cooked rice

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the beef for 8 min. 2. Stir in the onion with garlic. Let them cook for 6 min. Stir in the onion with garlic, tomato, apples, jalapeno, raisins, oregano, thyme, salt and pepper. 3. Lower the heat and let them cook for 22 min. 4. Place a small pan over medium heat. Melt in it the butter. Cook in it the almonds until they become golden brown. 5. Spoon the rice into serving plates. Top it the with the beef stew then garnish it with the toasted almonds. 6. Serve your plates hot. 7. Enjoy.

Cuban Ground Beef with Cooked Rice

77

CREAMY

Cilantro Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 310.1 Fat 27.9g Cholesterol 96.7mg Sodium 71.4mg Carbohydrates 14.2g Protein 2.9g

Ingredients 2 heads garlic 4 large onions, finely diced 5 C. water 1/4 C. butter

2 C. heavy cream 1/4 C. chopped fresh cilantro

Directions 1. 2. 3. 4. 5.

Discard the peel of the garlic cloves. Place a small saucepan over medium heat. Stir in the water with onion and garlic. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 32 min over low heat. Drain the garlic cloves and mash them. Stir them back into the soup with butter, cream, a pinch of salt and pepper. 6. Garnish the soup with some cilantro then serve it hot. 7. Enjoy.

78

Creamy Cilantro Soup

Cuban

Black Bean Burgers

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 155.4 Fat 3.5g Cholesterol 10.6mg Sodium 61.4mg Carbohydrates 25.7g Protein 6.3g

Ingredients 2 (15 oz) cans low-black beans, drained and rinsed 2 large tomatoes, seeded and chopped 1/2 C. bell pepper, chopped 1/4 C. fresh cilantro, chopped 1/2 C. green onions or 1/2 C. scallion, chopped 2 large garlic cloves, minced 2 tsp ground cumin 1 tsp chili powder 1 C. all-purpose flour canola oil

salt and pepper Yogurt Sauce 2 C. plain yogurt 1 lime, juice of 1 tbsp cumin 1/4 C. cilantro, chopped fine 1 tsp chili powder 1/2 tsp garlic powder salt and pepper

Directions 1. 2. 3. 4.

To make the bean burgers: Get a mixing bowl: Combine in it the all the burger ingredients. Mix them well. Get a food processor: Pour in it 1/3 of the bean mixture. Blend it smooth. Add the mix back into the burger bowl. Combine them well. Season them with some salt and pepper. 5. Add the flour gradually while mixing until the mix become thick. 6. Place a pan over medium heat. Heat in it 4 tbsp of oil. 7. Place them in the hot pan and let them cook for 4 to 6 min on each side or until they become golden brown. 8. To make the yogurt sauce: 9. Get a mixing bowl: Whisk in it all the sauce ingredients. 10. Place the beans burgers between bread buns. Drizzle over them the yogurt sauce. 11. Serve your burgers with your favorite toppings. Enjoy. Cuban Black Bean Burgers

79

AVENIDA DE BELGICA

Shrimp Salad

Prep Time: 25 mins Total Time: 30 mins Servings per Recipe: 7 Calories 1330.8 Fat 132.1g Cholesterol 134.8mg Sodium 615.5mg Carbohydrates 24.6g Protein 15.1g

Ingredients 1 (1 oz) package Hidden Valley Original Ranch Dips Mix 1 lb large raw shrimp, peeled and deveined 1 tbsp chopped fresh chives 1 C. Greek yogurt 1/8 C. lemon juice

1/2 C. grated coconut 2 large eggs, beaten salad greens 2 C. breadcrumbs 4 C. cooking oil

Directions 1. Get a mixing bowl: Stir in it the breadcrumbs with coconuts. 2. Get a mixing bowl: Beat in it 2 eggs and place it aside. 3. Coat the shrimp with the beaten egg then coat it with the ranch mix. Coat it one again with the beaten egg and followed by the ranch mix. 4. Roll the shrimp in the breadcrumbs. 5. Place a pan over medium heat. Heat in it the oil. Cook in it the shrimp until it becomes golden brown on all sides. 6. Get a small mixing bowl: Whisk in it the yogurt with chives and a drizzle of lemon juice to make the sauce. 7. Serve your golden shrimp with yogurt sauce and some hot sauce on the side. 8. Enjoy.

80

Avenida de Belgica Shrimp Salad

Mash Potatoes Cuban

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 299.3 Fat 3.7g Cholesterol 0.0mg Sodium 22.2mg Carbohydrates 61.1g Protein 7.1g

Ingredients 8 medium new potatoes 1 small onion, minced 2 tbsp parsley, chopped 1 tbsp olive oil

salt and black pepper

Directions 1. Place a large saucepan over medium heat. Place in it the potatoes with a pinch of salt. Cover them with water. 2. Let them cook for 12 to 16 min until it becomes slightly soft. 3. Before you do anything else, preheat the oven broiler. 4. Gently wrap a potato in a towel. Press it with the palm of your hand to flatten it slightly. 5. Repeat the process with the remaining potatoes. Place them on a lined up baking sheet. 6. Coat the potatoes with oil then place them in the oven. Let them cook in the oven for 6 to 9 min. 7. Garnish the broiled potatoes with onion, parsley, a pinch of salt and pepper. 8. Serve them warm with some sour cream. 9. Enjoy.

Mash Potatoes Cuban

81

JACKIE’S

Flan

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 457.7 Fat 17.1g Cholesterol 218.0mg Sodium 306.5mg Carbohydrates 63.3g Protein 13.7g

Ingredients Filling 1 (14 oz) cans sweetened condensed milk 1 (12 oz) cans evaporated milk 0.5 (4 oz) packages cream cheese 1 tsp vanilla, if not 1 tbsp of the imitation ( pure) 3 whole eggs

2 egg yolks 5 tbsp sugar 1/4 tsp salt Caramel 5 tbsp sugar

Directions 1. Place a heavy saucepan over medium heat. Heat in it the sugar until it melts to make the caramel. 2. Pour into a ceramic flan dish. Swirl the dish to cover the base of it with the caramel. 3. Place it aside to cool down for few minutes. 4. Get a food processor: Place in it all the filling ingredients. Blend them smooth. 5. Pour the flan mixture into the dish over the caramel. 6. Use a piece of a foil to cover the flan dish tightly. Place it in a pressure cooker. 7. Add water to the pot until it reaches half of the flan dish. Put on the lid and let it cook on high until the cooker starts whistling. 8. Adjust the cooker to medium and let it cook for 32 min. 9. Once the time is up, turn off the cooker and let the flan cool down completely. 10. Pull the flan dish from the cooker and place it in the fridge. Let it chill for at least 1 h. 11. Garnish the flan with your favorite toppings then serve it. 12. Enjoy.

82

Jackie’s Flan

Caribbean

Beet Salad

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 57.6 Fat 3.4g Cholesterol 0.0mg Sodium 39.9mg Carbohydrates 6.4g Protein 1.0g

Ingredients 4 medium beets, rinsed and peeled 1/2 small red onion, thinly sliced 1/2 lemon, juice of 1 tbsp olive oil

2 tbsp fresh parsley, minced

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place the beets on a baking sheet. Cook them in the oven for 46 min until they become tender. 3. Heat some water until it starts boiling. 4. Place the onion slices in a colander. Pour the hot water over it and let it drain. 5. Allow the beet to cool down for a while. Peel them and thinly slice them. 6. Get a mixing bowl: Combine in it the beet slices with onion slices, parsley, olive oil, lemon juice, a pinch of salt and pepper. 7. Place the salad in the fridge and let it for 60 min. serve your salad with some sour cream. 8. Enjoy.

Caribbean Beet Salad

83

SLOW COOKER

Black Bean Soup

Prep Time: 1 hr Total Time: 6 hr Servings per Recipe: 10 Calories 234.4 Fat 1.3g Cholesterol 0.0mg Sodium 745.3mg Carbohydrates 45.1g Protein 12.5g

Ingredients 1 lb dried black beans ( soaked overnight) 1 1/2 quarts water 1 carrot, chopped 1 stalk celery, chopped 1 large red onion, chopped 6 garlic cloves, crushed 2 green bell peppers, chopped 2 jalapeno peppers, chopped 1/4 C. lentils 1 (28 oz) cans peeled and diced tomatoes 2 tbsp chili powder

2 tsp ground cumin 1/2 tsp dried oregano 1/2 tsp ground black pepper 3 tbsp balsamic vinegar 1 tbsp salt 1/2 C. uncooked white rice or 1/2 C. brown rice sour cream lime wedge cilantro

Directions 1. Get a crockpot. Stir in the soaked beans after draining them. 2. Cover them with 1 1/2 quarts of water. Put on the lid and let them cook for 3 h on high or 7 h on low. 3. Add the carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes into the pot. 4. Stir in the chili powder, cumin, oregano, black pepper, balsamic vinegar and salt. 5. Put on the lid and let them cook for 2 h 30 min on low. 6. Once the time is up, add the rice and let them cook for 25 min on low until the rice is done. 7. Serve your bean rice stew hot with your favorite sauce or salsa. 8. Enjoy.

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Slow Cooker Black Bean Soup

5-Ingredient

Prep Time: 10 mins

Cuban Rice

Total Time: 45 mins Servings per Recipe: 4 Calories 527.9 Fat 15.0g Cholesterol 37.6mg Sodium 349.6mg Carbohydrates 82.9g Protein 12.8g

Ingredients 2 oz unsalted butter 2 cloves garlic, crushed 2 C. long grain rice 4 C. chicken stock

salt & pepper

Directions 1. Place a heavy saucepan over medium heat. Melt in it the butter. 2. Cook in it the garlic for 30 sec. Add the rice and cook them for 2 min. 3. Stir in the rice with a pinch of salt and pepper. Put on the lid and let them cook until they start boiling. 4. Lower the heat and let the rice cook for 22 to 32 min until the rice is done. 5. Serve your butter rice warm with some leftover meat and sauce of your choice or some stew. 6. Enjoy.

5-Ingredient Cuban Rice

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RITA’S

Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 114.6 Fat 0.4g Cholesterol 0.0mg Sodium 147.4mg Carbohydrates 24.8g Protein 2.3g

Ingredients 6 large tomatillos ( about 3/4 lb) 2 tbsp water 1/3 C. minced fresh cilantro 4 tsp minced seeded jalapeno peppers 1/2 tsp salt

1 clove garlic, minced 1 1/4 C. uncooked long grain rice

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

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Place a large pot over high heat. Place in it the tomatillos and cover them with water. Let them cook for 5 min until their skin becomes slightly soft. Remove the tomatillos from the hot water. Place them in a food processor. Add to them 2 tsp of water and blend them smooth. Place a large saucepan over medium heat. Stir in it the tomato purée with 2 C. of water, cilantro, jalapeno, salt and garlic. Cook them until they start boiling. Stir in the rice. Put on the lid and lower the heat. Let them cook for 22 min until the rice is done. Adjust the seasoning of your tomatillo rice then serve it warm. Enjoy.

Rita’s Rice

Cuban

Rice Bowls

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 540.0 Fat 3.0g Cholesterol 36.5mg Sodium 425.2mg Carbohydrates 102.8g Protein 27.9g

Ingredients 4 C. steamed rice ( brown, white, basmati, or jasmine) 2 cooked boneless skinless chicken breasts, diced 2 C. black beans 4 large bananas or 4 large plantains, sliced in large chunks

1 sprig fresh cilantro, chopped, to garnish 1 finely chopped onion, to garnish 1 C. salsa, to garnish

Directions 1. Dust the banana chunks with some flour. 2. Place a pan over medium heat. Heat in it some butter. Cook in it the banana pieces until they become soft and golden brown. 3. Place a small pan over medium heat. Heat in it the black beans for few minutes. 4. Divide the rice between serving bowls followed by black beans, chicken, bananas, cilantro, onion and salsa. 5. Drizzle the salsa over your chicken rice bowls. Serve them right away. 6. Enjoy.

Cuban Rice Bowls

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CUBAN

Bruschetta

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 6 Calories 236.4 Fat 22.6g Cholesterol 24.0mg Sodium 151.3mg Carbohydrates 7.3g Protein 2.6g

Ingredients Marinade 1/2 C. white vinegar 1/4 C. fresh orange juice 1 tbsp fresh lemon juice 1/4 C. extra virgin olive oil 1 tbsp Dijon mustard 1 tbsp fresh garlic, minced 1 tsp fresh oregano leaves 1 tsp fresh parsley, chopped 1 tbsp brown sugar 1/4 tsp salt and black pepper Herbed Butter 4 tbsp lightly-salted butter, softened 2 tbsp extra virgin olive oil

1 tsp garlic, minced 1/2 tsp fresh thyme leave 1 tbsp scallion, sliced 1/8-inch Bread 2 large beefsteak tomatoes, vine ripened and sliced 1 loaf Cuban bread, 3/4 lb 1/4 C. fresh grated parmesan cheese 1/4 C. fresh basil leaf, sliced crosswise 1/8-inch 1 sprig fresh basil ( to garnish)

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

To make the tomato marinade: Get a blender: Place in it the all the marinade ingredients. Blend them smooth. To make the garlic herbed butter: Get a mixing bowl: Mix in it the all the ingredients well with a fork. To prepare the bread: Before you do anything, preheat the oven to 450 F. Place the tomato slices in a casserole dish. Spread over it the tomato marinade. Place it aside. 8. Use a sharp knife to slice the bread. Coat one side of the bread slices with half of the herbed bread butter. 88

Cuban Bruschetta

9. Lay the bread slices with the butter side facing up on top of a lined up baking sheet. 10. Place it in the oven and let it cook for 4 min. 11. Drain the tomato slices from the marinade and place them over the bread layer. Top it with the grated parmesan cheese. 12. Place the pan back in the oven and let them cook for 2 to 3 min. Slice each long bread slice into 4 to 8 pieces. 13. Sprinkle over them the fresh basil. Serve your homemade bruschetta slices warm. 14. Enjoy.

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SOUTH AMERICAN

Deep Dip

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 166.7 Fat 9.7g Cholesterol 43.5mg Sodium 177.6mg Carbohydrates 10.4g Protein 9.8g

Ingredients 1 lb lean ground beef 1 tsp cumin 1 tsp dried oregano 1 jar thick & chunky salsa 1/4 C. raisins 1 C. light cream cheese spread, softened 1/2 C. nonfat sour cream

1 (14 oz) cans crushed pineapple, well drained 1/4 C. finely chopped green onion 1/4 C. finely chopped pimiento or 1/4 C. red pepper

Directions 1. 2. 3. 4.

Place a pan over medium heat. Cook in it the beef with spices for 6 min. Discard the fat. Stir in the raisins with salsa. Let them cook for 6 min. Get a mixing bowl: Mix in it the sour cream with cream cheese. Spoon it into a shallow plate and spread it in an even layer. Top it with the cooked beef mixture, pineapple, green onions and pimiento. 5. Serve your dip right away with some bread, chips or crackers. 6. Enjoy.

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South American Deep Dip

Authentic

Bean Soup

Prep Time: 15 mins Total Time: 2 hr 15 mins Servings per Recipe: 8 Calories 137.8 Fat 7.0g Cholesterol 0.0mg Sodium 67.3mg Carbohydrates 16.6g Protein 3.3g

Ingredients 1 C. navy beans, soaked and drained 2 1/2 quarts water 1 bay leaf 1/4 C. olive oil 2 cloves garlic, chopped 1 medium onion, chopped 2 C. tomatoes, chopped 1 medium potato, diced

saffron thread salt and pepper 1/2 tsp cumin 1 C. cabbage, shredded 1 C. butternut squash, diced 2 tbsp fresh parsley, chopped

Directions 1. Place a large saucepan over medium heat. Stir in it the beans with water, bay leaf and a pinch of salt. 2. Let them cook for 1 h 15 min over low heat. 3. Place a pan over medium heat. Heat in it the oil. Sauté in it the garlic with onion for 7 min. 4. Stir in the tomato and let them cook for 12 min to make the sauce. 5. Add the tomato sauce with potato, saffron, salt, pepper, cumin, cabbage, squash, a pinch of salt and pepper. 6. Let them cook for 35 min over low heat while adding more water if needed. 7. Serve your beans soup hot. 8. Enjoy.

Authentic Bean Soup

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CUBAN

Mushroom Skillet

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 2 Calories 193.1 Fat 7.7g Cholesterol 0.0mg Sodium 307.0mg Carbohydrates 28.0g Protein 5.8g

Ingredients 3 tsp olive oil 1 C. thinly sliced red bell pepper 1 C. thinly sliced yellow bell pepper 1 C. thinly sliced orange bell pepper 1 1/2 C. vertically sliced sweet onions ( Vidalia) 2 C. button mushrooms, thinly sliced

1 tsp minced garlic 1/2 tsp dried rosemary 1/4 tsp salt 1/4 tsp fresh ground black pepper

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the bell peppers with mushroom and onion for 14 to 16 min. 2. Stir in the garlic with rosemary, a pinch of salt and pepper. Let them cook for 3 min. 3. Serve your veggies salsa warm as a side dish or with some rice. 4. Enjoy.

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Cuban Mushroom Skillet

Chickpeas

Cubano

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 517.1 Fat 36.6g Cholesterol 66.5mg Sodium 1494.2mg Carbohydrates 24.4g Protein 22.5g

Ingredients 3 tbsp olive oil 1 medium onion, diced 4 garlic cloves, minced 1 lb good-quality spicy beef sausage, casing removed 1 (15 oz) cans garbanzo beans

1 (15 oz) cans diced tomatoes 1/2 tsp salt

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the garlic with onion for 3 min. 2. Stir in the sausage and cook them for 6 min. Stir in the canned tomato with beans and a pinch of salt. 3. Let them cook for 35 over low heat. Serve your sausage stew hot with some rice. 4. Enjoy.

Chickpeas Cubano

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LATIN

Marinade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 279.8 Fat 22.2g Cholesterol 0.0mg Sodium 943.6mg Carbohydrates 19.2g Protein 2.0g

Ingredients 5 cloves garlic, minced 1/2 tsp salt 2 tsp dried Mexican oregano 1/2 tsp ground cumin 1/2 tsp dried thyme 1/3 C. balsamic vinegar 1/3 C. orange juice

1/3 C. lime juice 2 tbsp olive oil 1/4 C. chopped fresh cilantro

Directions 1. Get a mixing bowl: Mix in it all the ingredients well. 2. Pour the marinade in a jar and seal it. Place it in the fridge until ready to use with any meat or veggies. 3. Enjoy.

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Latin Marinade

Bistec Frito

(Fried Steaks)

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 209.5 Fat 14.3g Cholesterol 46.1mg Sodium 39.9mg Carbohydrates 3.3g Protein 16.5g

Ingredients 1 lb top round steak ( cut into 6 serving size pieces) 2 garlic cloves, finely chopped 2 limes, juice of salt & freshly ground black pepper, to taste 3 -4 tbsp olive oil ( or butter)

1 onion, chopped 3 tbsp fresh parsley, finely chopped

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place the steak pieces between 2 wax sheets. Use a kitchen hammer to flatten them until they become 1/4 inch thick. 3. Get a mixing bowl: garlic, lime juice, salt and pepper to make the marinade. 4. Place the steak pieces in a zip lock bag. Pour over them the marinade. Seal the bag and let them sit for 2 h in the fridge. 5. Drain the steak pieces from the marinade. Reserve the marinade. 6. Place a pan over medium heat. Heat in it the oil. Cook in it the steak pieces for 3 to 5 min on each side. 7. Drain the steak pieces and place them on a serving plate. Cook the onion with the reserved marinade in the same pan for 5 min. 8. Place the steak pieces on serving plates. Spoon over it the onion. 9. Garnish them with some parsley then serve them right away. 10. Enjoy.

Bistec Frito: (Fried Steaks)

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AUTHENTIC

Arroz y Gandules

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 8 Calories 464.4 Fat 1.2g Cholesterol 0.1mg Sodium 183.4mg Carbohydrates 97.1g Protein 14.5g

Ingredients 4 C. water 4 C. long grain rice, rinsed with warm water 1 (10 oz) cans pigeon peas, gandules 2 (1 oz) packages sazon goya 3 tbsp recaito 3 tbsp adobo seasoning

2 tbsp tomato paste 1 tbsp chicken bouillon granule chopped olive (optional)

Directions 1. Place a large saucepan over medium heat. 2. Stir in it the water with peas, sazon goya, recaito, adobo seasoning, tomato paste, bouillon granule, a pinch of salt and pepper. 3. Cook them until they start boiling. Stir in the rice. Keep boiling them for 2 to 3 min. 4. Lower the heat and put on half a lid. Let them cook for 18 to 24 min until the rice is done. 5. Once the time is up, turn off the heat. Fluff the rice with a fork. 6. Let it sit for 6 min then serve it right away with some leftover meat. 7. Enjoy.

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Authentic Arroz y Gandules

Papaya Slush (Batido)

Prep Time: 0 mins Total Time: 10 mins Servings per Recipe: 2 Calories 191.6 Fat 1.4g Cholesterol 3.1mg Sodium 21.0mg Carbohydrates 46.1g Protein 3.3g

Ingredients 1 1/2 C. crushed ice 1 C. diced seeded watermelon 2 slices watermelon 1 C. diced ripe papaya 1 tbsp sweetened condensed milk

1 -2 tbsp sugar 1 tbsp fresh lime juice

Directions 1. Get a food processor: Place in it the ice with diced watermelon, papaya, milk, sugar and lime juice. 2. Blend them smooth. Pour the slush into serving glasses. Garnish them with watermelon slices. 3. Serve your slush right away. 4. Enjoy.

Papaya Slush: (Batido)

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CUBAN

Fritters

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 30.7 Fat 1.8g Cholesterol 78.2mg Sodium 414.5mg Carbohydrates 0.9g Protein 2.4g

Ingredients 4 yellow taro root, peeled & grated 1/2 tsp onion powder 3 garlic cloves, smashed 2 tbsp parsley, chopped vegetable oil 3 small eggs 1 tsp salt

crushed red pepper flakes, to taste 1 tsp lime juice

Directions 1. 2. 3. 4.

Get a mixing bowl: Beat in it the eggs until they become frothy. Stir in the onion powder, garlic, parsley and salt. Add the taro root and toss them to coat. Place the mixture in the fridge for at least 2 h Place a pan over medium heat. Heat in it a splash of oil. Spoon mounds of the taro root mixture into the hot pan. 5. Cook the fritters for 3 to 5 min on each side. Serve them with your favorite sauce. 6. Enjoy.

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Cuban Fritters

Corn

and Black Bean Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 169.7 Fat 3.7g Cholesterol 0.0mg Sodium 127.2mg Carbohydrates 29.4g Protein 7.6g

Ingredients 2 (16 oz) cans black beans, rinsed & drained 1 (16 oz) cans corn, drained 1/2 C. green onion, finely chopped 1/2 C. red onion, finely chopped 1/2 C. fresh cilantro, finely chopped 6 tbsp corn oil or 6 tbsp canola oil

6 tbsp fresh lime juice 1/2 C. fresh tomato, chopped 1/2 tsp salt 1/2 tsp pepper 1 1/2 tsp ground cumin

Directions 1. Get a mixing bowl: Mix in it the beans with corn, onions, cilantro, oil, lime juice, cumin, a pinch of salt and pepper. 2. Place the salsa in the fridge overnight. 3. Add the tomato and toss them to coat. Serve your salsa with some chips or crackers. 4. Enjoy.

Corn and Black Bean Dip

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OLIVE

Mojo

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 187.0 Fat 18.1g Cholesterol 0.0mg Sodium 6.3mg Carbohydrates 8.4g Protein 0.7g

Ingredients 1 C. pimento stuffed olive, chopped 3/4 C. cilantro, minced 2 cloves garlic, minced 1/2 C. freshly squeezed lime juice

2 tbsp olive oil

Directions 1. Get a mixing bowl: Combine in it all the ingredients. 2. Place the mojo in the fridge for at least 2 h. 3. Enjoy.

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Olive Mojo

Black Cakes

with Tropical Rice

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 346.1 Fat 8.8g Cholesterol 23.5mg Sodium 793.0mg Carbohydrates 52.6g Protein 14.8g

Ingredients Rice 1 (3 1/2 oz) bags boil-in-bag long-grain rice 2 tsp butter 1 C. diced fresh pineapple 2 tbsp chopped fresh cilantro 1/4 tsp salt Bean Cakes 2 C. rinsed drained canned black beans 1/2 tsp bottled minced garlic

1/4 tsp ground cumin 1/8 tsp salt 1 large egg white 1/2 C. shredded Monterey jack pepper cheese 1/4 C. chopped red onion 1/4 C. cornmeal cooking spray 1/4 C. reduced-fat sour cream

Directions 1. To prepare the rice: 2. Follow the instructions on the package to cook the rice. Drain it and place it aside. 3. Place a large pan over medium heat. Heat in it the butter until it melt. Cook in it the pineapple for 5 min. 4. Add it to the rice with cilantro, and 1/4 tsp salt. Toss them to coat. Place the rice bowl aside to cool down for a while. 5. To make the bean cakes: 6. Get a mixing bowl: Combine in it 1 1/2 C. beans, garlic, cumin, and 1/8 tsp salt. 7. Use a potato masher to mash them slightly. 8. Get a blender: Combine in it 1/2 C. of the bean mixture with egg white. Blend them smooth. 9. Add the mixture to the bean mix. Combine them well. Mix in the onion with cheese. 10. Shape the mixture into 4 cakes. Roll them gently in cornmeal. 11. Place a pan over medium heat. Heat in it a splash of oil. Cook in it the bean cakes for 3 to 4 min on each side. 12. Serve your bean cakes warm with the pineapple rice. Enjoy. Black Cakes with Tropical Rice

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CARMEN’S

Avocado Boats

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 8 Calories 267.7 Fat 20.2g Cholesterol 76.0mg Sodium 688.6mg Carbohydrates 13.1g Protein 11.7g

Ingredients 1 lb lobster meat, cooked and diced 1/2 C. mayonnaise 2 tsp olive oil 1 tsp vinegar 1 tsp salt 4 small avocados, peeled and halved 1/4 tsp paprika

1/4 tsp black pepper 8 green olives 4 pimientos

Directions 1. Get a mixing bowl: Stir in it the vinegar, oil, paprika, salt and pepper. 2. Use a spoon to coat the avocado halves with the vinegar dressing. Let them sit in the fridge for few minutes. 3. Get a mixing bowl: Toss in it the mayonnaise with lobster, a pinch of salt and pepper. 4. Spoon the mixture into the avocado halves. Lay over them the pimentos with olives. 5. Serve your avocado boats right away. 6. Enjoy.

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Carmen’s Avocado Boats

Rice

and Beans Cuban Style

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 298.3 Fat 7.4g Cholesterol 0.0mg Sodium 3.7mg Carbohydrates 48.0g Protein 9.4g

Ingredients 2 tbsp olive oil 1/2 C. chopped onion 1/4 C. chopped green pepper 2 cloves of minced garlic 1 (15 oz.) cans black beans 3/4 C. water 1 tsp oregano

1/4 tsp sugar 1 package sazon Goya 1 tbsp water 2 C. cooked white rice

Directions 1. Place a large saucepan over medium heat. Heat in it the oil. Cook in it the green pepper with garlic and onion for 9 min. 2. Stir in the rest of the ingredients. Cook them until they start boiling. 3. Lower the heat and let them cook for 22 min. Serve your bean stew warm with some white rice. 4. Enjoy.

Rice and Beans Cuban Style

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ALTERNATIVE

Chicken and Rice

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 767.5 Fat 15.8g Cholesterol 75.5mg Sodium 714.1mg Carbohydrates 104.8g Protein 49.1g

Ingredients 3 tbsp olive oil 1 pinch crushed red pepper flakes 1 large onion 4 -5 cloves garlic, chopped 4 boneless skinless chicken breasts, strips 2 tsp oregano, separated 2 tsp ground cumin, separated

2 (16 oz.) cans black beans, undrained 1 (4 oz.) jars sliced pimientos salt & pepper 3 tbsp balsamic vinegar 3 C. chicken broth 1 1/2 C. white rice

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with pepper flakes, and garlic for 6 min. 2. Stir in the chicken then cook them for another 6 min over medium high heat. 3. Add 1 tsp of cumin and 1 tsp of oregano. Cook them for 2 min over low heat. 4. Stir in the black beans, pimentos, remaining spices, and balsamic vinegar. Let the stew cook for 32 min over low heat. 5. Once the time is up, stir in the rice and put on the lid. Let them cook for 22 to 26 min until the rice is done. 6. Serve it warm. 7. Enjoy.

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Alternative Chicken and Rice

Latin

Crab Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 225.8 Fat 11.6g Cholesterol 55.2mg Sodium 1200.0mg Carbohydrates 8.3g Protein 21.2g

Ingredients 1 lb. crabmeat, fresh 1 tbsp Italian dressing 1 tsp Old Bay Seasoning 1/2 C. mayonnaise 1/4 C. red pepper, diced 1/4 C. celery, diced 1 small spring onion, minced

1/4 tsp celery seed 1/8 tsp dry mustard 1/8 tsp garlic powder 1 dash Tabasco sauce

Directions 1. Get a mixing bowl: Toss in it the crab meat with Italian seasoning. Let it sit for 60 min. 2. Get a mixing bowl: Combine in it the remaining ingredients well. Add the crab mix and stir them. 3. Place the salad in the fridge until ready to serve. Serve it with some lettuce. 4. Enjoy.

Latin Crab Salad

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