Mexican Cuisine: From Mexico to Your Kitchen Discover Easy Mexican Cooking [2 ed.]


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Table of contents :
Table of Contents
Diego’s Ground Beef Dip
Full Mexican Spaghetti
Mexican Monday Flank Steak
Mexican Chowder
Mexican Burgers
Mexican Meatball Soup
How to Grill Corn
Stuffed Mexican Bells
Three-Beans & Corn Salad Lunch Box
Cocktail Santiago
Mexican Sweet Salsa with Homemade Chips
Sonoma Inspired Rice
Mexican Cheddar and Zucchini Chili
Papi’s Pesto
Gravy Mexicano
Azteca Chili
El Pollo Casserole
Andalusia Gazpacho
Sopes 101
Peppery Chuck Roast and Cabbage Soup
South-Western Roasted Chicken
Tex-Mex Manicotti
Tacos del Cuidad
Authentic Puebla Chiles Rellenos
Chorizo Raviolis
Jalisco’s Goulash
Mexican Long Grain
Spicy Pinto, Black, and Fried Bean Pies
Aurora Pizzas
Garden Party Tacos
Mexican Rotini
BBQ Steak
25-Minute Ground Beef Mexican
Rosa’s Lunch
Picnic Fajitas
Barbacoa
Spicy Monterey Cornbread
Baja Enchiladas
South Border Areas Rice
Casserola Mexicana
Baja Casserole
Chimichangas 101
Central American Rice
Mexican “Lasagna”
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Mexican Cuisine: From Mexico to Your Kitchen Discover Easy Mexican Cooking [2 ed.]

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Mexican Cuisine From Mexico to Your Kitchen Discover Easy Mexican Cooking

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Diego’s Ground Beef Dip 7 Full Mexican Spaghetti 10 Mexican Monday Flank Steak 12 Mexican Chowder 13 Mexican Burgers 14 Mexican Meatball Soup 16 How to Grill Corn 17 Stuffed Mexican Bells 20 Three-Beans & Corn Salad Lunch Box 21 Cocktail Santiago 22 Mexican Sweet Salsa with Homemade Chips 23 Sonoma Inspired Rice 24 Mexican Cheddar and Zucchini Chili 25 Papi’s Pesto 26 Gravy Mexicano 27 Azteca Chili 30 El Pollo Casserole 32 Andalusia Gazpacho 33

Sopes 101 34 Peppery Chuck Roast and Cabbage Soup 35 South-Western Roasted Chicken 37 Tex-Mex Manicotti 40 Tacos del Cuidad 41 Authentic Puebla Chiles Rellenos 42 Chorizo Raviolis 44 Jalisco’s Goulash 45 Mexican Long Grain 46 Spicy Pinto, Black, and Fried Bean Pies 47 Aurora Pizzas 50 Garden Party Tacos 52 Mexican Rotini 53 BBQ Steak 54 25-Minute Ground Beef Mexican 55 Rosa’s Lunch 58 Picnic Fajitas 59 Barbacoa 61 Spicy Monterey Cornbread 62 Baja Enchiladas 63

South Border Areas Rice 64 Casserola Mexicana 65 Baja Casserole 68 Chimichangas 101 70 Central American Rice 71 Mexican “Lasagna” 72

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

7

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 1/4 C. bread crumbs

1/2 Anaheim chile pepper, seeded and minced 2 tostada shells, crushed into fine 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. 10

Full Mexican Spaghetti

9. In another pan, add the diced onion, tomatoes, chipotle chile, taco seasoning and spaghetti 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.

11

MEXICAN

Monday Flank Steak

Prep Time: 15 mins Total Time: 6 hrs 25 mins Servings per Recipe: 6 Calories 595 Fat 15.2g Cholesterol 94mg Sodium 1041mg Total Carbohydrates 83.6g Protein 28.2g

Ingredients 1/2 C. vegetable oil 1/3 C. soy sauce 1/4 C. red wine 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.

12

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

Mexican Burgers

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 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.

16

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

17

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 tsp chili powder

1 (14.5 oz.) can chili-style diced tomatoes 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. 8. Stuff each bell pepper with the rice mixture. 9. Spoon rice mixture into each bell pepper evenly. 10. In the bottom of a 9x9-inch baking dish, place the stuffed bell peppers and top each with the remaining cheese blend. 11. Cook in the oven for about 30 minutes. 20

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

Directions

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. red wine 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

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

21

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.

22

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

23

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.

24

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

25

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 lb. lean ground beef 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.

26

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

27

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. chorizo 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 chorizo 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. 13. Add the cooked chorizo, black beans, macaroni, tomatoes with liquid, oregano, salt, black 30

Azteca Chili

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.

31

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.

32

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. red wine 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

33

SOPES 101

(Thick Tortillas for Topping)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 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.

34

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

35

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.

36

South-Western

Roasted Chicken

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 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 3. Coat each chicken breast with the corn flakes mixture evenly and arrange onto a smooth surface. 4. Sprinkle 2 tbsp of the Cheddar cheese over one side of each breast, followed by 1/4 of the veggie mixture and salsa. 5. Carefully roll each breast half over the filling and secure with the toothpicks. Now, coat each rolled breast with the corn flakes mixture evenly. In the bottom of the prepared baking dish, place the rolled chicken breasts in a single layer. 6. Cook in the oven for about 30 minutes. 7. Remove from the oven and sprinkle with the remaining cheese evenly. 8. Cook in the oven for about 10 minutes. Enjoy hot.

South-Western Roasted Chicken

37

TEX-MEX

Manicotti

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 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.

40

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

41

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 veins. 42

Authentic Puebla Chiles Rellenos

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

43

CHORIZO

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 chorizo 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 chorizo 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 chorizo 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.

44

Chorizo 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

45

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.

46

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

47

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. 3. Drain the grease from the pan completely. 4. Add 2 tomatoes and onion and cook for about 4-5 minutes. 5. Add the refried beans, cumin, chili powder, salt and black pepper and cook until heated completely. 6. In the bottom of prepared pan, arrange 6 tortillas, overlapping slightly. 7. 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. 50

Aurora Pizzas

8. 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. 9. Now, arrange the remaining 4 tortillas, followed by cheeses, peppers, tomatoes, chilies and shredded cheese. 10. Carefully, fold the overhanging edges inward and with toothpicks, secure the filling. 11. Coat the tortilla surfaces with the melted butter. 12. Cook in the oven for about 40-45 minutes. 13. Remove from the oven and keep aside for about 5 minutes. 14. Carefully, remove the toothpicks and cut into desired sized slices. 15. Enjoy with topping of the picante sauce.

51

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.

52

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

53

BBQ

Steak

Prep Time: 12 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.

54

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

55

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.

58

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

59

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.

60

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

61

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.

62

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

63

SOUTH BORDER

Areas Rice

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 396.4 Fat 5.4g Cholesterol 0.0mg Sodium 202.9mg Carbohydrates 77.9g Protein 12.4g

Ingredients 6 C. hot cooked brown rice 1 (15 oz.) cans black beans, rinsed and drained 1 (15 oz.) cans corn, drained 4 tomatoes, diced 1/2 C. red onion, chopped 1/2 C. cilantro, chopped

1 jalapeño pepper, seeded and diced 2 tbsp lime juice 1 tbsp olive oil 1/2 tsp salt 1/4 tsp ground pepper 2 dashes hot sauce

Directions 1. In a serving bowl, add all the ingredients except the rice and mix well. 2. Divide the hot rice in serving bowls and top with the beans mixture evenly. 3. Enjoy Immediately.

64

South Border Areas Rice

Casserola

Mexicana

Prep Time: 25 mins Total Time: 50 mins Servings per Recipe: 6 Calories 355.4 Fat 5.8g Cholesterol 49.7mg Sodium 814.6mg Carbohydrates 52.2g Protein 26.7g

Ingredients 1 lb. extra lean ground beef 1/2 C. onion 1/4 C. canned jalapeño slices, chopped 2 C. tomatoes, chopped 1 (15 oz.) cans kernel corn ( drained) 1 (15 oz.) cans black beans 1 (1 1/4 oz.) packages taco seasoning mix 8 corn tortillas, halved 3/4 C. nonfat sour cream

1/3 C. reduced-fat Mexican cheese blend, shredded 1/3 bunch cilantro, chopped

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 12x8-inch baking dish. 2. Heat a large skillet over medium heat and cook the beef for about 9-10 minutes. Drain the grease from the skillet and transfer the beef mixture into a strainer. 3. Rinse the beef mixture with the warm water completely. 4. In the same skillet, add the beef mixture, black beans, corn, jalapeños, tomatoes and taco seasoning and cook for about 5 minutes, stirring occasionally. 5. In the bottom of the prepared baking dish, arrange 8 tortilla halves, overlapping slightly. 6. Place about half of the beef mixture over the tortillas evenly, followed by the sour cream. 7. Arrange remaining 8 tortilla halves on top, followed by the remaining beef mixture. 8. Cook in the oven for about 25 minutes. 9. Remove from oven and immediately, spread the cheese on top. 10. Cover the baking dish and keep aside for about 5 minutes. 11. Enjoy with a garnishing of the cilantro. Casserola Mexicana

65

BAJA

Casserole

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 792.9 Fat 54.1g Cholesterol 173.9mg Sodium 839.4mg Carbohydrates 34.8g Protein 43.6g

Ingredients 1 poblano pepper Reynolds Wrap Foil 2 tbsp olive oil 4 green onions, sliced thinly 4 garlic cloves, chopped 1 1/2 lb. ground beef 3 1/2-4 tbsp taco seasoning mix 1 pinch cayenne pepper 1 C. canned black beans, drained Toppings: 2/3 C. corn kernel, 8 oz. cream cheese, room temperature 1/3 C. chicken stock 2 tbsp chives

1 tbsp cilantro, chopped salt and pepper 8 corn tortillas 1 1/2 C. sharp cheddar cheese, grated 1 1/2 C. Monterey jack cheese, grated sour cream green onion, sliced black olives, sliced jalapeño, sliced

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inch from the heating element. 2. In the bottom of a small baking dish, arrange the poblano pepper. 3. Cook under the broiler for about 4 minutes per side. 4. Remove the poblano pepper from the oven and immediately, transfer into a paper bag. 5. Seal the bag and keep aside for about 10 minutes. 6. Now, set your oven to 350 degrees F and grease a large casserole dish. 7. In a large wok, add the oil over medium heat and cook until heated through. 8. Add the green onions and stir fry for about 1-2 minutes. 9. Stir in the garlic and stir fry for about 1 minute. 68

Baja Casserole

10. Stir in the ground beef and cook until browned completely. 11. Meanwhile, remove the poblano pepper from the bag and keep aside to cool slightly. 12. Carefully, remove the skin of poblano and then, chop it. 13. Drain the fat from the skillet completely. 14. Add the corn, black beans, cream cheese, chopped poblano peppers, cilantro, chives, taco seasoning, cayenne pepper, salt, pepper and chicken stock and cook until mixture becomes smooth and creamy. 15. In the bottom of the prepared casserole dish, arrange 2 corn tortillas. 16. Place about 1/4 of the beef mixture over the tortillas evenly, followed by 1/4 of the cheese. 17. Repeat the layers 3 times, ending with the cheese. 18. With a piece of the foil, cover the casserole dish loosely. 19. Cook in the oven for about 20 minutes. 20. Remove the foil and cook in the oven for about 15-20 minutes. 21. Enjoy warm.

69

CHIMICHANGAS

101

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 373.6 Fat 22.2g Cholesterol 71.7mg Sodium 761.3mg Carbohydrates 24.7g Protein 18.2g

Ingredients 1 lb. ground beef 1 medium onion, chopped 1 -2 garlic clove, minced 3/4 C. Pace Picante Sauce 1 tsp ground cumin 1/2 tsp dried oregano leaves, crushed 1/2 tsp salt

8 flour tortillas 1/4 C. melted butter

Directions 1. Set your oven to 475 degrees F before doing anything else. 2. Heat a skillet and cook the beef, garlic and onion for about 8-10 minutes. 3. Drain the grease from the skillet. 4. Add the picante sauce, oregano, cumin and salt and cook for about 5-6 minutes. 5. Spread melted butter on one side of each tortilla evenly. 6. Arrange the tortillas onto plates, buttered side down. 7. Place about 1/3 C. of the beef mixture in the middle of each tortilla. 8. Carefully, fold 2 sides of each tortilla over filling and then, fold ends down. 9. In the bottom of a 13x9x2-inch baking dish, arrange the folded tortillas, seam side down. 10. Cook in the oven for about 13 minutes. 11. Enjoy warm.

70

Chimichangas 101

Central American Rice

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 5 Calories 177.1 Fat 4.8g Cholesterol 0.0mg Sodium 790.9mg Carbohydrates 30.3g Protein 3.0g

Ingredients 1 C. uncooked rice 1 medium onion, chopped 2 tbsp vegetable oil 2 1/2 C. water 1 (8 oz.) cans tomato sauce 1 small green bell pepper, chopped 1 1/2 tsp salt

3/4 tsp chili powder 1/8 tsp garlic powder

Directions 1. Place the oil in a wok over medium heat and cook until heated completely. 2. Stir in the onion and rice and cook for about 5-6 minutes, mixing as required. 3. Add the bell pepper, tomato sauce, chili powder, garlic powder, salt and water and cook until boiling. 4. Set the heat to low and cook, covered for 30 minutes, mixing as required. 5. Enjoy hot

Central American Rice

71

MEXICAN

“Lasagna”

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 1 Calories 141.4 Fat 8.1g Cholesterol 31.7mg Sodium 698.6mg Carbohydrates 7.4g Protein 10.3g

Ingredients 12 -18 large pasta shells, cooked 1 lb. ground beef 3 tbsp taco seasoning 1/2 C. water 1 onion, chopped 1 1/2 C. salsa, divided

1 C. grated cheese, divided 750 ml tomato sauce chili powder green onion

Directions 1. Heat a large skillet and cook the beef until no more pink. 2. Drain the grease from the skillet. 3. Stir in the onion, 1/2 C. of the salsa, 1/4 C. of the cheese, taco seasoning and water and remove from the heat. 4. In a bowl, add the tomato sauce, remaining salsa and chili powder and mix until well combined. 5. Stuff each pasta shell with beef mixture. 6. In the bottom of a 9x12-inch baking dish, place a thin layer of sauce mixture evenly. 7. Arrange stuffed shells over the sauce in a single layer and top with the remaining sauce evenly, followed by the remaining cheese and green onion. 8. Cover the baking dish and place in the freezer before cooking. 9. Remove from the freezer and defrost completely before cooking. 10. Set your oven to 350 degrees F. 11. Place the baking dish in the oven and cook for about 30 minutes. 12. Remove from the oven and top with the cheese evenly. 13. Cook in the oven for about 5 minutes. 14. Enjoy Warm. 72

Mexican “Lasagna”

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