Tex-Mex: Authentic Tex-Mex Cooking for Delicious Mesa Meals (2nd Edition)

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Tex-Mex Authentic Tex-Mex Cooking for Delicious Mesa Meals

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Table of Contents Quinoa Salad from Mexico 9 Tex Mex Breakfast Eggs 12 Tilapia South of the Border Style 13 August’s Tex Mex Veggie Casserole 14 Catalina’s Salad 16 Nacharito Bake 17 La Águila Dip 18 October’s Tex Mex Soup 19 A True Texan Cake 20 Tuesday’s San Miguel Potatoes 21 Puerto Vallarta x Houston Meatloaf 22 Chipotle Burgers 23 Tex Mex Seafood Sampler 26 Mexican Mac n Cheese 27 La Paz Corn Soup 28

Fort Worth Party Dip 29 Cajun Texas Sirloin Burgers 30 Enchilada Clásico 31 I ♥ Mexican Chili 32 Cinco De Mayo Chili 33 Classical Chicken Tacos 34 Saturday Night Texan Rice 35 Traditional Mexican Spicy Vermicelli 36 A Tex-Mex Breakfast 37 Mexico City-San Antonio Pierogies 40 Mexican Cheese Dumplings 42 Tostadas 43 Guadalajara Gravy 44 San Luis Salmon 45 Spicy Chili Mango 46 Shredded Turkey for Tacos 47 Mexican Monday’s Elbow Macaroni Dinner 48

South-American Sushi 49 A Mexican Pasta 50 Maize Flour Drink 51 Caribbean x Mexican Chuck Roast 54 Real Authentic Tamales 56 Fresh Green Enchiladas 58 Red, White, and Green Soup 60 Azteca Tacos 62 Cinnamon Sticks From Mexico 63 How to Make Chimichangas 64 Tampico Inspired Meal Pie 65 A South American Salad 68 Cream Cheese and Corn Casserole 69 Santa Clara Pudding 70 Mexican Skillet 71 Spicy Honey Tilapia Tacos 72 Cheesy Chipotle Tuna 74

Chipotle Tomatoes & Bacon Quesadillas 75 Chipotle Creme Fraiche 76 Bacon & Turkey Panini Sandwiches with Chipotle Mayo 77 Cheesy Bacon Pancakes with Chipotle Maple Syrup 78 Chipotle Beef & Corn Pie 79 Chipotle Veggies & Black-Eyed Peas 82 Roasted Veggie Salad with Chipotle Dressing 83 Chipotle Coleslaw I 84 Chipotle Creamy Pumpkin Soup 85 Cheesy Chipotle Mashed Potatoes 86 Curried Potato & Chipotle Salsa Wraps 87 Creamy chipotle Yams Bake 88 Cheesy Chipotle Lamb Burgers in Maple Glaze 89 Lemony Chipotle Bars 90 Hot Chipotle Peach Salsa 92 Chipotle Tilapia with Creamy Sauce 93 Chipotle Rice 96

Chipotle Corn Salsa 97 Chipotle Bacon & Shrimp Tortillas 98 Beef Brisket in Chipotle Gravy 99 Chipotle Meatballs with Spaghetti 100 Chipotle Coleslaw II 101 Pressure Cooker Beans 102

Quinoa

Salad from Mexico

Prep Time: 20 mins Total Time: 2 hrs 40 mins Servings per Recipe: 10 Calories 219 kcal Fat 11.1 g Carbohydrates 25.7g Protein 6.3 g Cholesterol 3 mg Sodium 515 mg

Ingredients 1 C. quinoa 2 C. water 1 tsp kosher salt 1/4 C. fresh lime juice 2 tbsp olive oil 1/8 tsp ground black pepper 1 (14 oz.) can diced tomatoes with green chili peppers, drained

1 (14 oz.) can garbanzo beans, drained and rinsed 1 bunch cilantro, chopped 2 avocados, cubed 1/4 C. crumbled cotija cheese

Directions 1. In a pan, add the quinoa, water and salt and bring to a boil. 2. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. 3. Meanwhile in a large bowl, mix together the lime juice, olive oil, pepper, diced tomatoes and garbanzo beans. 4. Add the quinoa and stir to combine. 5. Refrigerate to cool for about 2 hours. 6. With a fork, fluff the quinoa mixture and gently fold in the cilantro, avocados and cheese.

Quinoa Salad from Mexico

9

TEX MEX

Breakfast Eggs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 283 kcal Fat 12.2 g Carbohydrates 30.8g Protein 12.1 g Cholesterol 196 mg Sodium 661 mg

Ingredients 1 tbsp butter 1 (4 oz.) can chopped green chilis 1/2 tomato, chopped 6 large eggs 1/4 C. crushed tortilla chips

1/4 C. shredded sharp Cheddar cheese 6 (8 inch) flour tortillas 6 tbsp taco sauce

Directions 1. In a large skillet, melt the butter on medium heat and cook the green chilis and tomato for about 5 minutes. 2. Carefully, crack the eggs into the skillet and stir till the yolks break. 3. Cook, stirring for about 2-3 minutes. 4. Sprinkle the tortilla chips on top and mix with the eggs. 5. Move egg mixture to the side of the skillet and remove from the heat. 6. Immediately, sprinkle the Cheddar cheese over the egg mixture and keep aside, covered for about 5 minutes. 7. In a microwave-safe plate, place the flour tortillas and microwave for about 30 seconds. 8. Divide the egg mixture onto each tortilla and serve with a topping of the taco sauce.

12

Tex Mex Breakfast Eggs

Tilapia

South of the Border Style

Prep Time: 20 mins Total Time: 1 hr 28 mins Servings per Recipe: 4 Calories 225 kcal Fat 14.9 g Carbohydrates 4.8g Protein 18.3 g Cholesterol 31 mg Sodium 141 mg

Ingredients 4 (3 oz.) fresh tilapia fillets 1/4 C. olive oil 1/4 C. fresh lime juice 2 tomatoes, chopped 2 fresh jalapeno peppers, sliced into rings

8 sprigs cilantro leaves salt and ground black pepper to taste

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

In a glass baking dish, arrange the tilapia fillets. Drizzle with the olive oil and lime juice evenly and season with the salt and pepper. Keep in the room temperature for about 1 hour. In a non-stick skillet, place the tilapia fillets on medium heat. Pour the lime juice mixture from the baking dish on top. Arrange the tomatoes, jalapeños and cilantro over the fillets and cook for about 4 minutes per side.

Tilapia South of the Border Style

13

AUGUST’S

Tex Mex Veggie Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 281 kcal Fat 15.8 g Carbohydrates 20g Protein 17 g Cholesterol 39 mg Sodium 298 mg

Ingredients 1 lb. ground beef 1/4 C. olive oil, divided 4 zucchini, cut into 1/2-inch cubes 1 red bell pepper, chopped 1 jalapeno pepper, seeded and chopped 4 cloves garlic, minced 4 green onions, chopped -- white and green parts separated salt and pepper to taste 3 tbsp tomato paste

4 tsp chili powder 2 tsp ground cumin 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can kidney beans, rinsed and drained 1 C. frozen corn, thawed 1/2 C. grated Parmesan cheese, divided 1/4 C. chopped fresh cilantro

Directions 1. Set your oven to 400 degrees F before doing anything else and grease a 13x9-inch baking dish with about 1 tsp of the olive oil. 2. Heat a large skillet on medium heat and cook the beef for about 10 minutes. 3. Drain the excess grease from the skillet and keep aside. 4. Meanwhile in another large skillet, heat the remaining olive oil on medium-high heat and cook the zucchini, red bell pepper, jalapeño pepper, garlic and white parts of the green onions for about 3-5 minutes. 5. Stir in the salt, black pepper, tomato paste, chili powder and cumin and simmer for about 1 minute. 6. Remove from the heat. 7. Add the cooked ground beef, black beans, kidney beans, corn and 1/4 C. of the Parmesan cheese and stir till well combined. 8. Transfer the mixture into the prepared baking dish evenly and top with the remaining 1/4 C. of the Parmesan cheese. 14

August’s Tex Mex Veggie Casserole

9. With a foil paper, cover the baking dish and cook in the oven for about 20-25 minutes. 10. Remove the foil paper and cook in the oven for about 5-10 minutes. 11. Serve with a garnishing of the remaining green onions (green tops) and cilantro.

15

CATALINA’S

Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 10 Calories 542 kcal Fat 33.1 g Carbohydrates 52.7g Protein 10.7 g Cholesterol 12 mg Sodium 1077 mg

Ingredients 1 (15 oz.) can pinto beans, drained and rinsed 1 (15 oz.) can black beans, rinsed and drained 1 1/2 C. shredded Cheddar and Monterey cheese blend

1 (10 oz.) package chopped romaine lettuce 3 tomatoes, chopped 1 (16 oz.) bottle Catalina salad dressing 1 (16 oz.) package corn chips

Directions 1. In a large bowl, mix together the pinto beans, black beans, cheese, lettuce and tomatoes. 2. Add 3/4 of the bottle of the dressing and mix well. 3. Add the corn chips before serving.

16

Catalina’s Salad

Nacharito Bake

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 480 kcal Fat 29.5 g Carbohydrates 31.1g Protein 24.2 g Cholesterol 71 mg Sodium 1209 mg

Ingredients 1 (10 oz.) bag nacho cheese-flavored corn chips, crushed 1 tbsp butter 1 small onion, finely chopped 1 (14.5 oz.) can diced tomatoes 1 (10.75 oz.) can condensed cream of chicken soup 1 (10.75 oz.) can cream of mushroom soup 1 (4.5 oz.) can chopped green chilis 1/3 C. milk

2 tbsp sour cream 1 tsp chili powder 1 tsp ground cumin 2 1/2 C. chopped cooked chicken 1 (8 oz.) package shredded sharp Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. Spread the corn chip crumbs in the bottom of the prepared baking dish and press downwards. 3. In a large skillet, melt the butter on medium-high heat and sauté the onion for about 6-7 minutes. 4. In a large bowl, add the diced tomatoes, cream of chicken soup, cream of mushroom soup, green chilis, milk, sour cream, chili powder, cumin, chicken and cooked onion and stir to combine. 5. Place the mixture over the corn chips evenly and top with the Cheddar cheese. 6. Cook in the oven for about 55-60 minutes. 7. Remove from the oven and keep aside for about 10 minutes before serving.

Nacharito Bake

17

LA ÁGUILA

Dip

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 390 kcal Fat 29.8 g Carbohydrates 11.5g Protein 19.1 g Cholesterol 84 mg Sodium 925 mg

Ingredients 1 lb. ground beef 1 tsp chili powder 1 (16 oz.) can vegetarian refried beans 1 yellow onion, chopped 2 (4 oz.) cans chopped green chili peppers, drained 1 (16 oz.) jar picante sauce

1/2 lb. Muenster cheese, cubed 1/2 lb. Monterey Jack cheese, cubed 1 (16 oz.) container sour cream 5 pieces turkey bacon

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium-high heat and cook the bacon till browned completely. Drain the excess grease from the skillet. Stir in the chili powder and cook for about 5 minutes. In an 8x8-inch baking dish, spread the refried beans, followed by the ground beef mixture, onion, green chili peppers, picante sauce, Muenster cheese and Monterey Jack cheese. 6. Cook in the oven for about 35-45 minutes. 7. Serve with a topping of the sour cream.

18

La Águila Dip

October’s

Tex Mex Soup

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 684 kcal Fat 30.5 g Carbohydrates 59.2g Protein 45.7 g Cholesterol 112 mg Sodium 2036 mg

Ingredients 1 tbsp olive oil 1/2 C. minced onion 3 cloves garlic, minced 2 tsp chili powder 1/2 tsp cumin 1/2 tsp oregano 4 C. water 1 (10.75 oz.) can condensed tomato soup 1 (28 oz.) can diced tomatoes 1 C. salsa 4 C. shredded cooked turkey 1 tbsp dried parsley 3 chicken bouillon cubes 1 (14 oz.) can black beans, rinsed, drained

2 C. frozen corn 1/2 C. sour cream 1/4 C. chopped fresh cilantro Toppings: 6 C. corn tortilla chips 3/4 C. chopped green onion 1 C. shredded Cheddar-Monterey Jack cheese blend 1/2 C. chopped fresh cilantro 1/2 C. sour cream

Directions 1. In a large pan, heat the olive oil on medium heat and sauté the minced onions for about 4 minutes. 2. Add the garlic, chili powder, cumin and oregano and sauté for about 1 minute. 3. Stir in the water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes and bring to a boil. 4. Reduce the heat and simmer for about 5 minutes. 5. Add the black beans, corn, sour cream and cilantro and simmer for about 20-30 minutes. 6. Serve the soup with a topping of the crushed tortilla chips, chopped green onion, shredded cheese, additional cilantro and sour cream.

October’s Tex Mex Soup

19

A TRUE

Texan Cake

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 15 Calories 449 kcal Fat 22.8 g Carbohydrates 57.7g Protein 7g Cholesterol 32 mg Sodium 379 mg

Ingredients 2 C. all-purpose flour 1 1/2 C. brown sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1 C. margarine 1 C. water 1/4 C. unsweetened cocoa powder 1 tbsp instant coffee granules 1/3 C. sweetened condensed milk

2 eggs 1 tsp vanilla extract 1/4 C. margarine 1/4 C. unsweetened cocoa powder 1 tbsp instant coffee granules 2/3 C. sweetened condensed milk 1 C. confectioners' sugar 1 C. slivered, toasted almonds

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 15x10-inch jelly roll pan. 2. In a bowl, mix together the flour, baking soda, brown sugar, cinnamon and salt. 3. In a small pan, melt 1 C. of the margarine. 4. Stir in the water, 1/4 C. of the cocoa and 1 tbsp of the instant coffee and bring to a boil. 5. Remove from the heat. Make a well in the center of the flour mixture. 6. Place the cocoa mixture in the well of the flour mixture. 7. Add 1/3 C. of the sweetened condensed milk, eggs and vanilla and mix till well combined. 8. Transfer the mixture into the prepared pan. Cook in the oven for about 15-20 minutes. 9. Remove from the oven and keep aside to cool. 10. For the coffee glaze in a small pan, melt 1/4 C. of the margarine. 11. Add 1/4 C. of the cocoa, 1 tbsp of the instant coffee and sweetened condensed milk, and confectioners' sugar and stir to combine. 12. Fold in the almonds. Spread the glaze over the warm cake. 20

A True Texan Cake

Tuesday’s

San Miguel Potatoes

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 420 kcal Fat 13.2 g Carbohydrates 60.3g Protein 17.2 g Cholesterol 25 mg Sodium 681 mg

Ingredients 4 baking potatoes 1 tbsp vegetable oil 1 onion, chopped 1 large green bell pepper, chopped 1 tsp minced garlic 1 (16 oz.) can chili beans in spicy sauce, undrained

1 tbsp vegetarian Worcestershire sauce 1/2 tsp minced jalapeno peppers 1 C. shredded Monterey Jack cheese

Directions 1. With a sharp knife, scrub the potatoes and prick in several places. 2. Place the potatoes onto a paper towel and arrange in a microwave and microwave on high for about 8 minutes. 3. Turn and rotate the potatoes and microwave for about 8-10 minutes. 4. In a medium skillet, heat the oil on medium-high heat and sauté the onions and bell peppers till softened. 5. Stir in the beans, Worcestershire sauce, and jalapeño peppers. 6. Reduce the heat to low and simmer, covered for about 5-6 minutes. 7. Split the potatoes and top with the bean mixture. 8. Serve with a sprinkling of the cheese.

Tuesday’s San Miguel Potatoes

21

PUERTO VALLARTA

x Houston Meatloaf

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 711 kcal Fat 56.9 g Carbohydrates 9.8g Protein 39.2 g Cholesterol 264 mg Sodium 1605 mg

Ingredients 1 1/2 lb. ground beef 2 eggs 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 tbsp onion powder 1 tbsp ground black pepper

1 tsp salt 1 slice white bread, cut into cubes 4 slices American cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, mix together the ground beef, eggs, diced tomatoes and green chili peppers, onion powder, ground black pepper, salt and bread. 3. Transfer the mixture into a 9x5-inch loaf pan and top with the cheese. 4. Cook in the oven for about for about 1 hour.

22

Puerto Vallarta x Houston Meatloaf

Chipotle

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 3 Calories 691 kcal Fat 44.2 g Carbohydrates 35.4g Protein 37.3 g Cholesterol 129 mg Sodium 1574 mg

Ingredients 1 lb. ground beef 3 tbsp chili seasoning mix 2 chipotle peppers in adobo sauce, minced 1/2 fluid oz. beer 1/4 C. mayonnaise 1 chipotle pepper in adobo sauce, minced

6 (1 oz.) slices white bread 6 (1/2 oz.) slices pepper jack cheese

Directions 1. In a bowl, mix together the ground beef, chili seasoning mix, 2 minced chipotle peppers with adobo sauce, and the beer. 2. Make 3 equal sized patties from the mixture. 3. In a small bowl, mix together the mayonnaise and 1 minced chipotle pepper with adobo sauce. 4. Spread the mayonnaise mixture over the bread slices evenly and top with a slice of pepper jack cheese. 5. Heat a large skillet over medium-high heat and cook the patties for about 5-7 minutes per side. 6. Place 1 burger over 1 slice of the bread and cover with the remaining slices to make sandwiches. 7. Drain the skillet, reserving 2 tbsp of the grease. 8. Heat the reserved grease in the skillet on medium-high heat and cook the sandwiches for about 1-2 minutes per side.

Chipotle Burgers

23

TEX MEX

Seafood Sampler

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 528 kcal Fat 14.8 g Carbohydrates 50.6g Protein 46.3 g Cholesterol 232 mg Sodium 706 mg

Ingredients 1 (16 oz.) package uncooked wide egg noodles 1 tsp olive oil 1 lb. shark steaks, cut into chunks 1 lb. frozen medium shrimp 1 (14.5 oz.) can diced tomatoes and

green chilis 2 C. shredded mozzarella cheese ground black pepper to taste

Directions 1. 2. 3. 4.

In a large pan of lightly salted boiling water, cook the egg noodles for about 6-8 minutes. Drain well and keep aside. In a bowl, mix together the shark, shrimp, tomatoes and green chilis. In a skillet, heat the olive oil on medium heat and cook the shark mixture, covered for about 15 minutes. 5. Place the shark mixture over the cooked egg noodles and serve with a sprinkling of the mozzarella cheese and pepper.

26

Tex Mex Seafood Sampler

Mexican

Prep Time: 10 mins

Mac n Cheese

Total Time: 30 mins Servings per Recipe: 6 Calories 384 kcal Fat 21.1 g Carbohydrates 27.1g Protein 19 g Cholesterol 73 mg Sodium 784 mg

Ingredients 1 lb. lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (7.3 oz.) package white Cheddar macaroni and cheese mix

2 tbsp butter 1/4 C. milk

Directions 1. Heat a large skillet on medium heat and cook the beef till browned completely. 2. Drain the excess grease from the skillet. 3. Add the taco seasoning and water according to seasoning package directions and simmer for about 10 minutes. 4. Remove from the heat and keep aside. 5. Prepare the macaroni and cheese according to package's directions, adding butter and milk as indicated. 6. Add the beef mixture and stir to combine. 7. Serve immediately.

Mexican Mac n Cheese

27

LA PAZ

Corn Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 1/2 C. chopped onion 2 tbsp margarine 1 tbsp all-purpose flour 1 tbsp chili powder 1 tsp ground cumin 1 (16 oz.) package frozen corn kernels, thawed

2 C. medium salsa 1 (14.5 oz.) can chicken broth 8 oz. cream cheese, softened 1 C. milk

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

In a large pan, melt the margarine and sauté the onion. Stir in the flour, chili powder and cumin. Add the corn, picante sauce and broth and bring to a boil. Remove from the heat. In a small bowl, add the cream cheese. Gradually add 1/4 C. of the hot mixture into cream cheese and stir to combine well. Add cream cheese mixture and milk into the pan, stirring till well combined and cook till heated completely. 8. Serve immediately.

28

La Paz Corn Soup

Fort Worth

Party Dip

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 6 Calories 299 kcal Fat 18.6 g Carbohydrates 29.5g Protein 8.6 g Cholesterol 45 mg Sodium 706 mg

Ingredients 1 (16 oz.) can refried beans 1 C. guacamole 1/4 C. mayonnaise 1 (8 oz.) container sour cream 1 (1 oz.) package taco seasoning mix 2 C. shredded Cheddar cheese

1 tomato, chopped 1/4 C. chopped green onions 1/4 C. black olives, drained

Directions 1. In a large serving dish, spread the refried beans and top with the guacamole. 2. In a medium bowl, mix together the mayonnaise, sour cream and taco seasoning mix. 3. Spread the mayonnaise mixture over the layer of guacamole evenly, followed by a layer of the Cheddar cheese, tomato, green onions and black olives. 

Fort Worth Party Dip

29

CAJUN

Texas Sirloin Burgers

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 4 Calories 714 kcal Fat 49.1 g Carbohydrates 28.5g Protein 38.3 g Cholesterol 132 mg Sodium 1140 mg

Ingredients 1/2 C. mayonnaise 1 tsp Cajun seasoning 1 1/3 lb. ground beef sirloin 1 jalapeno pepper, seeded and chopped 1/2 C. diced white onion 1 clove garlic, minced 1 tbsp Cajun seasoning

1 tsp Worcestershire sauce 4 slices pepper jack cheese 4 hamburger buns, split 4 leaves lettuce 4 slices tomato

Directions 1. Set your grill for medium-high heat and grease the grill grate. 2. In a small bowl, mix together the mayonnaise and 1 tsp of the Cajun seasoning. 3. In a large bowl, add the ground sirloin, jalapeño pepper, onion, garlic, 1 tbsp of the Cajun seasoning and Worcestershire sauce and mix till well combined. 4. Make 4 equal sized patties from the mixture. 5. Cook the patties on the grill for about 5 minutes from both sides. 6. During the last 2 minutes, place a cheese slice over each patty. 7. Spread the seasoned mayonnaise onto the insides of the buns evenly. 8. Arrange the burgers in the buns and top with the lettuce and tomato before serving.

30

Cajun Texas Sirloin Burgers

Enchilada Clásico

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 6 Calories 794 kcal Fat 49.1 g Carbohydrates 40.4g Protein 47.1 g Cholesterol 172 mg Sodium 1915 mg

Ingredients 2 lb. ground beef 3 tbsp chili powder 2 tbsp paprika 1 tbsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 (8 oz.) can tomato sauce 4 C. water 1/2 C. all-purpose flour, divided

1 1/2 tsp sugar 2 tbsp cooking oil 12 (6 inch) corn tortillas 4 C. shredded American cheese

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

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef till browned completely. Drain the excess grease from the skillet. Stir in the chili powder, paprika, cumin, garlic powder and salt. Add the tomato sauce and 2 C. of the water and simmer on low heat. In a bowl, add the remaining water, flour and sugar and stir till the flour is dissolved. Stir the flour mixture into the meat sauce and simmer for about 10 minutes. Meanwhile in another skillet, heat the oil on medium-high heat and warm the tortillas till pliable. 9. Fill each tortilla with a little bit of cheese, reserving some for sprinkling on top. 10. Arrange the rolled tortillas in a 13x9-inch baking dish and top with the meat sauce. 11. Sprinkle with the remaining cheese. 12. Cook in the oven for about 25 minutes.

Enchilada Clásico

31

I♥

Mexican Chili

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 657 kcal Fat 18.3 g Carbohydrates 82.4g Protein 45.2 g Cholesterol 87 mg Sodium 541 mg

Ingredients 1 1/2 C. dry black beans 2 tbsp olive oil 1 lb. ground turkey 1 large sweet onion, chopped 1 (28 oz.) can diced tomatoes 3 ears corn, kernels cut from cob 1 tbsp maple syrup 1 tbsp molasses 1 tbsp Hungarian paprika 1 tbsp chili powder

1 tbsp garlic powder 1/2 tsp chipotle chili powder 1/4 tsp cayenne pepper sea salt to taste 1 (8 oz.) container plain yogurt (optional) 1 bunch green onions, diced (optional)

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

32

In a large pan, add the black beans and enough water to cover and bring to a boil. Reduce the heat to medium-low and simmer for about 30-40 minutes. Drain the beans and return into the pan. Meanwhile in a large cast-iron skillet, heat the olive oil on medium heat and stir fry the turkey for about 10 minutes. Add the sweet onion and cook, stirring for about 10 minutes. Add the turkey mixture into the pan with the black beans. Stir in the tomatoes, corn kernels, maple syrup, molasses, Hungarian paprika, chili powder, garlic powder, chipotle chili powder, cayenne pepper and sea salt and bring to a simmer. Cook for about 15-20 minutes. Serve with the topping of the yogurt and green onions.

I ♥ Mexican Chili

Cinco De Mayo Chili

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 411 kcal Fat 17.2 g Carbohydrates 46.8g Protein 25.1 g Cholesterol 57 mg Sodium 1039 mg

Ingredients 1/4 C. Mazola(R) Corn Oil 1 lb. ground turkey 1 C. diced onion 1 tsp minced garlic 2 tbsp chili powder 1 tbsp ground cumin 1 tbsp chicken-flavored bouillon powder 1 (15 oz.) can black beans, rinsed and drained 1 (11 oz.) can Mexi-corn, drained

1 (12 oz.) package frozen diced butternut squash, thawed 1 (28 oz.) can crushed tomatoes 1 C. water 1/3 C. ketchup Garnishes: Shredded Mexican cheese, fresh cilantro, lime wedges, avocado slice

Directions 1. In a large pan, heat the oil on medium heat and stir fry the turkey for about 5-7 minutes, breaking apart. 2. Add the onions, garlic, chili powder, cumin and bouillon powder and cook for about 3-5 minutes. 3. Stir in the vegetables, tomatoes, water and ketchup and bring to a boil. 4. Reduce the heat to low and simmer for about 10 minutes. 5. Serve with a topping of the desired garnishing.

Cinco De Mayo Chili

33

CLASSICAL

Chicken Tacos

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 12 Calories 403 kcal Fat 14.9 g Carbohydrates 49.3g Protein 18.8 g Cholesterol 39 mg Sodium 1049 mg

Ingredients 4 C. water 1 (16 oz.) package yellow rice 5 tbsp olive oil, divided (optional) 1 lb. boneless chicken, cut into 3/4inch cubes 1 (1 oz.) package chicken taco seasoning mix 1 (16 oz.) can black beans, rinsed and drained 1 (4 oz.) can sliced olives

1 1/2 C. shredded Mexican cheese blend 1 jalapeno pepper, seeded and minced 12 corn tortillas 1 tbsp vegetable shortening

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

34

In a pan, add the water and bring to a boil. Add the rice and 1/4 C. of the olive oil and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a skillet, heat 1 tbsp of the olive oil on medium heat and stir fry the chicken and taco seasoning mix for about 5-10 minutes. Stir in the rice, black beans, Mexican cheese blend, olives, and jalapeño pepper and cook for about 5 minutes. Heat another skillet on medium-high heat and warm each tortillas for about 1-2 minutes. Fill each tortilla with about 1/2 C. of the chicken mixture, folding tortilla over filling. In a skillet, heat the shortening on medium heat and fry the filled tortillas for about 2-3 minutes per side.

Classical Chicken Tacos

Saturday Night Texan Rice

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 177.0 Fat 5.2g Cholesterol 0.0mg Sodium 295.9mg Carbohydrates 27.8g Protein 4.1g

Ingredients 2 cloves peeled and halved garlic 2 tbsp vegetable oil 1 C. long grain white rice ( not instant or fast cooking) 1 (14 1/2 oz.) cans chicken broth 1/4 C. salsa

1/4 C. chopped diced carrot 1/4 C. frozen corn

Directions 1. In a heavy pan, heat the oil on high heat and cook the garlic till browned, stirring occasionally. 2. Remove the garlic cloves from the pan. 3. Add the rice into the garlic oil and reduce the heat to medium-high. 4. Cook, stirring constantly till the rice become brown. 5. Add broth, salsa, carrots and corn and reduce the heat to low. 6. Cook, covered for about 20 minutes. 7. With a fork, fluff the rice before serving.

Saturday Night Texan Rice

35

TRADITIONAL

Mexican Spicy Vermicelli

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 311.6 Fat 7.9g Cholesterol 0.0mg Sodium 891.6mg Carbohydrates 51.7g Protein 9.2g

Ingredients 2 tbsp vegetable oil 1 medium onion, chopped 2 garlic cloves, minced 8 oz. vermicelli, broken up, 2 C. 1 tsp salt 1/2 tsp pepper

1/2 tsp cumin 1 (4 oz.) cans green chilies, chopped 1 (8 oz.) cans tomato sauce 2 C. water

Directions 1. In a wide skillet, heat the oil on medium heat and cook the onion for about 10 minutes, stirring occasionally. 2. Add the garlic and cook for about 1-2 minutes. 3. Break the vermicelli into 2-inches pieces and add into the skillet. 4. Cook for about 3-4 minutes, stirring occasionally. 5. Add the salt, pepper, cumin, green chilies, tomato sauce and water and bring to a boil on high heat. 6. Reduce the heat to low and simmer, covered for about 10 minutes.

36

Traditional Mexican Spicy Vermicelli

A Tex-Mex Breakfast

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 413.7 Fat 33.4g Cholesterol 230.5mg Sodium 945.7mg Carbohydrates 16.1g Protein 13.3g

Ingredients 3 C. Simply Potatoes® Shredded Hash Browns 1/2 tsp salt 2 tsp cumin, divided 1/2 tsp chili powder 1/2 C. panko breadcrumbs 1/3 C. Mexican cheese, shredded blend 3 tbsp vegetable oil 1 tbsp butter 4 eggs

2/3 C. sour cream 2 tbsp cilantro 2 tbsp sun-dried tomatoes, chopped 3 scallions, finely chopped 1/2 C. salsa 4 slices turkey bacon, cooked

Directions 1. In a bowl, add the hash browns, salt, 1 tsp of the cumin, chili powder, panko and cheese and stir till well combined. 2. Divide the potato mixture into 4 portions. 3. In a large skillet, heat the oil on medium heat until hot and cook the potato stacks for about 3 minutes. Carefully, flip the side and cook till golden from both sides. 4. Transfer the stacks into a dish and cover with a foil paper. 5. In a non-stick skillet, melt the butter on low heat. 6. Add the eggs, one at a time and cook for about 2-3 minutes. 7. Flip and cook till done completely. 8. Meanwhile in a small bowl, mix together the sour cream, cilantro, reserved cumin, tomatoes and the whites of the scallions. 9. Arrange 1 haystack on a small plate and top with an egg, followed by 2 tbsp of the salsa, a slice of bacon cut in half and crossed and a dollop of the sour cream. 10. Serve with a garnishing of the greens from the scallions. A Tex-Mex Breakfast

37

MEXICO CITY

-San Antonio Pierogies

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 6 Calories 561.4 Fat 33.3g Cholesterol 230.5mg Sodium 945.7mg Carbohydrates 16.1g Protein 13.3g

Ingredients FOR THE DOUGH 2 C. flour 1 egg ( beaten) 1/2 tsp salt 1/4 C. butter ( cold and cubed) 1/2 C. sour cream FOR THE FILLING 1 lb ground turkey 1/2 C. finely diced onion 2 minced garlic cloves 1/4 C. corn kernel (frozen) 3 chipotle peppers, minced 2 tbsp of the adobo sauce 1/4 tsp salt

1/2 tsp paprika 1/4 tsp cumin 1/4 tsp cayenne 1 C. chicken stock 2 C. Simply Potatoes Traditional Mashed Potatoes 1/2 C. colby-monterey jack cheese 2 -3 tbsp melted butter FOR THE DIPPING SAUCE 1 C. sour cream 3 tbsp taco seasoning 1 tbsp chopped green onion

Directions 1. For the dough in a food processor, pulse the flour and salt and pulse to break up any lumps. 2. Add the beaten egg and pulse 2-3 times. 3. Add the sour cream and butter and pulse for about 5-6 times. 4. Place the dough onto a smooth surface and shape into a ball. 5. In a plastic wrap, wrap the dough and refrigerate for at least 20 minutes. 6. For filling, heat a pan and cook the turkey till browned and then start breaking apart the meat. 7. Stir in the chopped onions, salt, paprika, cumin and cayenne and cook till the onions become softened. 40

Mexico City-San Antonio Pierogies

8. Stir in the corn and chipotle peppers and garlic and cook for about 1 minute. 9. Stir in the Adobo Sauce and 1/4 C. of the chicken stock and cook, stirring till almost all the liquid is absorbed. 10. Add 1/4 C. of the chicken stock and cook, stirring till almost all the liquid is absorbed. 11. Now, add the remaining 1/2 C. of the chicken stock and cook, stirring till most of the liquid is absorbed. 12. Remove from the heat and keep aside to cool. 13. In a bowl, mix together the Simply Potatoes Mashed Potatoes and cheese. 14. Divide the dough into 1-inch balls and dust with the flour. 15. Place the dough onto a floured surface and roll into 3-4 inch rounds. 16. In the middle of each round, place a spoon full of the potato mixture, followed by a spoonful of the taco filling. 17. Fold in half and press together at the top. 18. Seal the edges tightly with wet fingers. 19. Arrange on a floured sheet pan. 20. In a pan of salted boiling water, cook 6-8 Pierogies at a time for about 8-10 minutes. 21. Remove from the pan and keep aside to cool slightly. 22. Coat with the melted butter on one side. 23. In a hot skillet, place the pierogies, buttered side down and cook till crisp. 24. Coat the tops with the butter and flip the side and cook till crisp. 25. For the dipping sauce in a bowl, mix together the sour cream, chopped green onion and taco seasoning. 26. Arrange the Pierogies on a platter with the dipping sauce and serve with a sprinkling of green onion.

41

MEXICAN

Cheese Dumplings

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

Ingredients 2 links chorizo sausage, cut into small pieces 1/2 C. part-skim ricotta cheese 1 C. shredded queso asadero (white Mexican cheese) 1/2 C. chopped cilantro 1 clove garlic, finely 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 large skillet on medium heat and cook the chorizo till cooked completely. 2. Remove from the heat and keep aside to cool. 3. In a large bowl, mix together the ricotta, queso asadero, cilantro, garlic, cumin and salt. 4. For the filling in a food processor, add the chorizo and pulse till grounded finely. 5. Add the ricotta mixture in the blender and pulse till well combined. 6. Place a tspful of the filling in the center of a wonton wrapper. 7. With a wet finger, moisten the top half edge of the wrapper. 8. Fold in the half and pinch the edges to seal. 9. Repeat with the the remaining wrappers and filling. 10. In a pan of the boiling water, add the oil and about 1 tbsp of the salt. 11. Gently place raviolis into the water and cook for about 6 minutes. 12. With a slotted spoon, transfer onto a serving platter. 13. Serve with a topping of the marinara sauce.

42

Mexican Cheese Dumplings

Tostadas

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 402 kcal Fat 20 g Carbohydrates 20.5g Protein 33.6 g Cholesterol 91 mg Sodium 395 mg

Ingredients 2 tbsp olive oil 1 large onion, cut into rings 1 (15 oz.) can stewed tomatoes 1 (7 oz.) can chipotle peppers in adobo sauce 2 lb. shredded cooked chicken meat

16 tostada shells 1/2 C. sour cream

Directions 1. In a pan, heat the oil on medium heat and sauté the onions for about 5 minutes. 2. Meanwhile, in a blender, add the tomatoes, chipotle peppers and adobo sauce and pulse till pureed. 3. Transfer the tomato mixture into the pan with the chicken. 4. Simmer, covered for about 20 minutes. 5. Place the chicken mixture onto tostada shells and top with a dollop of the sour cream. 

Tostadas

43

GUADALAJARA

Gravy

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 170 kcal Fat 14.2 g Carbohydrates 10.1g Protein 1.5 g Cholesterol 0 mg Sodium 420 mg

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.

44

In a bowl, mix together the flour, chili powder, onion powder, oregano and salt. In a large pan, heat the oil on low heat. Slowly, add the flour mixture, beating continuously till smooth. Slowly, add the water, beating continuously till smooth and bring to a gentle simmer. Simmer for about 5 minutes. Remove from the heat and cool for about 10 minutes. 

Guadalajara Gravy

San Luis Salmon

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 394 kcal Fat 21.6 g Carbohydrates 11.9g Protein 38.2 g Cholesterol 119 mg Sodium 298 mg

Ingredients 2 tbsp olive oil 2 limes, juiced 2 marinated roasted red peppers, with liquid 1 clove garlic, finely chopped 1/8 tsp ground allspice 1/8 tsp ground cinnamon 1/4 tsp ground cumin 1/4 tsp white sugar salt and pepper to taste

1 1/2 lb. salmon steaks 1 large tomato, cut into thin wedges 3 green onions, chopped 1 C. shredded lettuce 1 lime, sliced

Directions 1. In a large nonreactive bowl, mix together the olive oil, juice of the 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. 2. Add the salmon steaks and rub with the mixture evenly. 3. Refrigerate, covered for at least 1 hour. 4. Set the broiler of your oven. 5. In a broiler pan, place the salmon steaks in a single layer. 6. Cook under the broiler for about 3-5 minutes per side. 7. In a small bowl, mix together the tomato wedges and green onions. 8. Serve salmon with the tomato mixture, lettuce and lime wedges.

San Luis Salmon

45

SPICY

Chili Mango

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 85 kcal Fat 0.9 g Carbohydrates 21.7g Protein 1.1 g Cholesterol 0 mg Sodium 237 mg

Ingredients 1/4 C. water 1 tbsp chili powder 1 pinch salt 3 tbsp lemon juice

1 mango - peeled, seeded, and sliced

Directions 1. 2. 3. 4.

46

In a pan, add the water and bring to a boil. Add the chili powder, salt and lemon juice and mix till smooth and hot. Add the sliced mango and toss to coat. Keep aside for a few minutes before serving.

Spicy Chili Mango

Shredded

Turkey for Tacos

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 225 kcal Fat 6.9 g Carbohydrates 4.9g Protein 34.1 g Cholesterol 86 mg Sodium 180 mg

Ingredients 1 tsp vegetable oil 1 onion, chopped 1 lb. shredded cooked turkey 1 tsp garlic powder 1 large fresh tomato, chopped 1/2 C. water

1 tbsp chopped fresh cilantro salt and pepper to taste

Directions 1. In a skillet, heat the oil on medium heat and sauté the onion till tender. 2. Add the turkey, garlic powder, tomato, water, cilantro, salt and pepper. 3. Simmer, covered for about 5 minutes. 

Shredded Turkey for Tacos

47

MEXICAN MONDAY’S

Elbow Macaroni Dinner

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

Ingredients 1 lb. ground beef 1/2 onion, chopped 1 (12 oz.) package elbow macaroni 1/2 lb. processed cheese (such as Velveeta(R)), 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. Heat a large skillet on medium heat and cook the beef and onion for about 10 minutes. 2. Drain the excess grease from the skillet. 3. Meanwhile in large pan of the lightly salted boiling water, cook the macaroni for about 8 minutes. 4. Drain well. 5. Add the macaroni in the pan with the beef mixture on medium-low heat. 6. Stir in the processed cheese for about 3 minutes. 7. Stir in the salsa, pinto beans and corn and cook for about 5 minutes.

48

Mexican Monday’s Elbow Macaroni Dinner

South-American Sushi

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 332 kcal Fat 15.6 g Cholesterol 40.5g Sodium 9.3 g Carbohydrates 11 mg Protein 708 mg

Ingredients 3 oz. low-fat cream cheese, softened 1 1/2 tbsp seeded and finely chopped chipotle in adobo 1 large plain flour tortilla 1 large tomato-flavored tortilla 1 large spinach-flavored tortilla

3/4 C. low-fat refried black beans 6 tbsp pico de gallo salsa 1 1/2 Avocados from Mexico, peeled, pitted and diced 3/4 C. chopped cilantro leaves

Directions 1. In a bowl, mix together the cream cheese and chipotle. 2. Heat the tortillas in microwave to soften. 3. Spread about 2 tbsp of the chipotle cream cheese, 1/4 C. of black beans and 2 tbsp of the salsa over each tortilla. 4. Top with 1/3 of the avocado and cilantro. 5. Roll up the tortillas tightly. 6. With a plastic wrap, wrap the each tortilla and refrigerate. 7. Just before the serving, trim the ends. 8. Cut each roll across into 6 pieces.

South-American Sushi

49

A MEXICAN

Pasta

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 439 kcal Fat 16.6 g Carbohydrates 49.2g Protein 24.2 g Cholesterol 60 mg Sodium 890 mg

Ingredients 1 (16 oz.) package mostaccioli pasta 1 lb. ground beef 1 (15 oz.) can stewed tomatoes with juice

1 (24 oz.) jar picante sauce 1 1/2 C. shredded Mexican-style cheese

Directions 1. In large pan of the lightly salted boiling water, cook the mostaccioli for about 11 minutes. 2. Drain well. 3. Heat a large skillet on medium-high heat and cook the beef and onion for about 5-7 minutes. 4. Drain any excess grease. 5. Add the picante sauce and stewed tomatoes and cook for about 10 minutes, stirring occasionally. 6. Gently stir the cooked mostaccioli into the ground beef mixture. 7. Add Mexican-style cheese and cook for about 5 minutes. 

50

A Mexican Pasta

Maize Flour Drink

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 12 Calories 524 kcal Fat 3.9 g Carbohydrates 63.3g Protein 3.4 g Cholesterol 7 mg Sodium 276 mg

Ingredients 1 1/2 C. water 1 cinnamon stick 1 whole clove 1 pod star anise 4 1/4 C. milk 2 tablets Mexican chocolate

3/4 C. pinole (coarse ground maize flour) 1 pinch crushed piloncillo (Mexican brown sugar cone)

Directions 1. 2. 3. 4.

In a pan, add the water, cinnamon stick, clove and star anise and bring to a boil. Remove from the heat and keep aside, covered for about 10 minutes. Strain the spice water. In another pan, heat the milk, chocolate, and pinole on medium heat, beating continuously for about 10 minutes. 5. Remove from the heat and add the piloncillo and keep aside for about 5 minutes more. 6. Add the spice water into the chocolate mixture and stir to combine.

Maize Flour Drink

51

CARIBBEAN

x Mexican Chuck Roast

Prep Time: 30 mins Total Time: 16 hrs 40 mins Servings per Recipe: 24 Calories 175 kcal Fat 12.5 g Carbohydrates 1.2g Protein 13.5 g Cholesterol 52 mg Sodium 34 mg

Ingredients 4 dried guajillo chilies 2 tsp cumin seeds 1/8 whole cloves 1 C. boiling water 1/2 tsp ground ancho chili powder 1 large onion, quartered 6 cloves garlic 2 tsp dried oregano 1 tsp ground thyme 1/3 C. apple cider vinegar

2 tsp lime juice 1 (6 lb.) boneless beef chuck roast 2 bay leaves

Directions 1. Heat a heavy skillet on medium heat and cook the dried guajillo chilis for about 5 minutes, turning occasionally. 2. Remove from the heat and keep aside to cool for a moment. 3. Meanwhile in a hot skillet, toast the cumin and cloves. 4. Remove from the pan and keep aside. 5. Remove and discard the stems, seeds and veins of the chilis and place into a small bowl. 6. Place the boiling water over top and keep aside, covered for about 1 hour. 7. Grind the toasted cumin and cloves into a powder form. 8. Remove the chilis from the soaking water, and place into the blender along with 1/3 C. of the soaking liquid, ancho chili powder, onion, garlic, oregano, thyme, vinegar, lime juice, powdered cumin and cloves and pulse till a smooth paste forms. 9. In a bowl, add the guajillo chili paste. 10. Add the beef roast and coat with the paste evenly. With a plastic wrap, cover the bowl and refrigerate to marinate for overnight. 54

Caribbean x Mexican Chuck Roast

11. Set your oven to 325 degrees F. 12. In a roasting pan, place the roast and marinade and top with the bay leaves. 13. With a foil paper, cover tightly and cook in the oven for about 6 hours. 14. Remove from the oven and keep aside, covered at the room temperature for about 1 hour. 15. Discard the bay leaves and shred with two forks before serving

55

REAL

Authentic Tamales

Prep Time: 5 hrs 30 mins Total Time: 6 hrs 30 mins Servings per Recipe: 36 Calories 347 kcal Fat 24.4 g Carbohydrates 23.3g Protein 9.1 g Cholesterol 38 mg Sodium 248 mg

Ingredients 4 lb. boneless chuck roast 4 cloves garlic 3 (8 oz.) packages dried corn husks 4 dried ancho chilis 2 tbsp vegetable oil 2 tbsp all-purpose flour 1 C. beef broth 1 tsp cumin seeds 1 tsp ground cumin 2 cloves garlic, minced

2 tsp chopped fresh oregano 1 tsp red pepper flakes 1 tsp white vinegar salt to taste 3 C. lard 1 tbsp salt 9 C. masa harina

Directions 1. In a large pan, add the beef, garlic and enough cold water to cover on high heat and bring to a boil. 2. Reduce the heat and simmer, covered for about 3 1/2 hours. 3. Remove the beef from the pan and keep aside to cool, then shred it. 4. Reserve 5 C. of the cooking liquid and discard the garlic. 5. Meanwhile, in a large container, place the corn husks and cover with the warm water. 6. Place an inverted plate and a heavy can to weight down and keep aside for about 3 hours. 7. In a cast iron skillet, toast the ancho chilis. 8. Keep aside to cool and then remove the stems and seeds. 9. Crumble and grind in a clean coffee grinder. 10. In a large skillet, heat the oil. 11. Add the flour and cook, stirring till browned slightly. 12. Add about 1 C. of the beef broth and stir till smooth. 13. Add the shredded beef, ground chilis, cumin seeds, ground cumin, minced garlic, oregano, 56

Real Authentic Tamales

red pepper flakes, vinegar and salt. 14. Simmer, covered for about 45 minutes. 15. In a large bowl, add the lard and salt and with an electric mixer, beat on high speed till fluffy. 16. Add the masa harina and beat at low speed till well combined. 17. Slowly, add the reserved cooking liquid and beating contiguously till mixture becomes like a soft cookie dough. 18. Drain water from the corn husks. 19. One at a time, flatten out each husk, with the narrow end facing you. 20. Spread about 2 tbsp of the masa mixture onto the top 2/3 of the husk. 21. Spread about 1 tbsp of meat mixture down the middle of the masa. 22. Roll up the corn husk starting at one of the long sides. 23. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine. 24. In a steamer basket, place the tamales and steam over boiling water for about 1 hour. 25. Serve immediately.

57

FRESH

Green Enchiladas

Prep Time: 45 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 559 kcal Fat 25 g Carbohydrates 48.9g Protein 37.1 g Cholesterol 84 mg Sodium 1344 mg

Ingredients 2 bone-in chicken breast halves 2 C. chicken broth 1/4 white onion 1 clove garlic 2 tsp salt 1 lb. fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove garlic 1 pinch salt

12 corn tortillas 1/4 C. vegetable oil 1 C. crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped

Directions 1. In a pan, mix together the chicken breast, broth, 1/4 of the onion, 1 garlic clove and 2 tsp of the salt and bring to a boil. 2. Boil for about 20 minutes. 3. Transfer the chicken into a plate and keep aside to cool. 4. Strain the broth and reserve it. 5. Discard the onion and garlic. 6. After cooling, shred the chicken. 7. In a pan, add the tomatillos and serrano chilis with enough water to cover and bring to a boil. 8. Boil till the tomatillos turn into a dull army green color. 9. Strain the tomatillos mixture and transfer in a blender. 10. Add reserved broth, 1/4 of the onion, 1 garlic clove and a pinch of salt and pulse till pureed finely. 11. Transfer the salsa in a medium pan and bring to a gentle simmer. 58

Fresh Green Enchiladas

12. In a frying pan, heat the oil and fry the tortillas, one by one. 13. Transfer the tortillas on a paper towel to drain. 14. Dip the slightly fried tortillas in low-boiling green salsa slightly. 15. Divide the tortillas into the serving plates. 16. Top the tortillas with the shredded chicken, followed by the extra green sauce, crumbled cheese, chopped onion and chopped cilantro.

59

RED,

White, and Green Soup

Prep Time: 30 mins Total Time: 8 hrs 30 mins Servings per Recipe: 8 Calories 225 kcal Fat 5.3 g Carbohydrates 31.8g Protein 14.3 g Cholesterol 139 mg Sodium 1679 mg

Ingredients 3 gallons water, divided 2 1/2 lb. beef tripe, cut into 1-inch pieces 6 cloves garlic, finely chopped 1 large white onion, finely chopped 1 1/2 tbsp salt 1 tbsp ground black pepper 1 1/2 tbsp dried oregano 2 tbsp ground red pepper 5 de arbol chili peppers

6 japones chili peppers, seeds removed 6 C. canned white hominy, drained 1/2 white onion, chopped 1/4 C. chopped fresh cilantro 2 limes, juiced

Directions 1. In a large pan, bring 1 gallon water to a boil and add the tripe. 2. Reduce the heat and simmer for about 2 hours. 3. With a spoon, skim off the fat occasionally. 4. Drain the water and add a fresh gallon of the water. 5. Simmer for about 2 hours. 6. Drain well. 7. Add the remaining 1 gallon water in the pan with tripe and bring to a boil. 8. Stir in the garlic, 1 white onion, salt, pepper, oregano and red pepper. 9. Reduce heat and simmer for about 1 hour. 10. Set the broiler of your oven. 11. Place the de arbol chili peppers on a baking sheet and cook under the broiler for about 2 minutes. 12. Remove from the oven and slit lengthwise, then remove the seeds. 13. In a food processor, add the de arbol chili peppers and japones chili peppers and pulse till 60

Red, White, and Green Soup

chopped finely. 14. Add the pepper mixture into the pan and cook for about 2 hours on low heat. 15. Stir in the hominy and cook for about 1 hour. 16. Serve with the remaining onion, cilantro and lime juice.

61

AZTECA

Tacos

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 9 Calories 379 kcal Fat 21.4 g Carbohydrates 28.1g Protein 20.3 g Cholesterol 58 mg Sodium 69 mg

Ingredients 2 lb. top sirloin steak, cut into thin strips salt and ground black pepper to taste 1/4 C. vegetable oil 18 (6 inch) corn tortillas 4 fresh jalapeno peppers, seeded and chopped

1 onion, diced 1 bunch fresh cilantro, chopped 4 limes, cut into wedges

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

62

Heat a large skillet on medium-high heat and cook the steak for about 5 minutes. Season with the salt and pepper and transfer into a plate and keep warm. In the same skillet, heat the oil. Place 1 tortilla in the hot oil and cook till browned lightly, turning once. Repeat with the remaining tortillas. Place the tortillas on a plate and top each one with the steak, onion, jalapeño and cilantro. Drizzle with the lime juice.

Azteca Tacos

Cinnamon Sticks From Mexico (Churros)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 691 kcal Fat 51.1 g Carbohydrates 57.1g Protein 3.3 g Cholesterol 0 mg Sodium 293 mg

Ingredients 1 C. water 2 1/2 tbsp white sugar 1/2 tsp salt 2 tbsp vegetable oil 1 C. all-purpose flour 2 quarts oil for frying

1/2 C. white sugar, or to taste 1 tsp ground cinnamon

Directions 1. In a small pan, mix together the water, 2 1/2 tbsp of the sugar, salt and 2 tbsp of the vegetable oil on medium heat and bring to a boil. 2. Remove from the heat and add the flour and mix till a ball forms. 3. In a deep skillet, heat the oil to 375 degrees F. 4. With a pastry bag, pipe the strips of the dough in the hot oil and fry till golden. 5. Drain onto a paper towel. 6. In a shallow dish, mix together 1/2 C. of the sugar and cinnamon. 7. Roll the drained churros in the sugar mixture.

Cinnamon Sticks From Mexico

63

HOW TO MAKE

Chimichangas

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 1595 kcal Fat 83.7 g Carbohydrates 1133.4g Protein 79.8 g Cholesterol 1215 mg Sodium 2322 mg

Ingredients 1 1/2 C. chicken broth 1 C. uncooked long-grain rice 1/2 C. red enchilada sauce 1 1/2 onion, diced, divided 6 (12 inch) flour tortillas 4 C. diced cooked chicken breast, divided 1 lb. Monterey Jack cheese, shredded, divided 1 (6 oz.) can sliced black olives 4 C. refried beans, divided 1/4 C. vegetable oil

TOPPING 3 avocados, peeled and pitted 1/2 C. finely chopped cilantro 2 tbsp lemon juice 3 green onions, diced 1/4 C. finely chopped jalapeno chili peppers 1 tomato, diced 2 C. shredded lettuce 1 C. sour cream 2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 64

In a medium pan, mix together the broth, rice, sauce and 1 diced onion and bring to a boil. Reduce the heat to low and simmer for about 20 minutes. Meanwhile, heat tortillas in a large skillet till soft enough to fold. Place the chicken onto each tortilla, followed by the shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll the tortillas, tucking in sides to secure the filling. In a large skillet, heat the oil and fry the filled tortillas, till browned from all sides. Drain on paper towels. In a medium bowl add the avocados, cilantro, lemon juice, green onions, chili peppers and tomatoes and mash to combine. In a platter, place the shredded lettuce and top with the chimichangas, avocado mixture, sour cream and shredded Cheddar cheese. How to Make Chimichangas

Tampico

Inspired Meal Pie

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 16 Calories 432 kcal Fat 23.9 g Carbohydrates 33.3g Protein 19.8 g Cholesterol 68 mg Sodium 847 mg

Ingredients 2 lb. ground beef 1 onion, chopped 2 tsp minced garlic 1 (2 oz.) can black olives, sliced 1 (4 oz.) can diced green chili peppers 1 (10 oz.) can diced tomatoes with green

chili peppers 1 (16 oz.) jar taco sauce 2 (16 oz.) cans refried beans 12 (8 inch) flour tortillas 9 oz. shredded Colby cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 350 degrees F before doing anything else. Heat a large skillet on medium heat and cook the beef for about 5 minutes. Add the onion and garlic, and sauté for about 5 minutes. Drain any excess fat. Stir in the olives, green chili peppers, tomatoes with green chili peppers, taco sauce and refried beans and reduce the heat to low. 6. Simmer for about 15-20 minutes. 7. In the bottom of a large casserole dish, place a thin layer of the beef mixture. 8. Top with a layer of the tortillas, followed by the beef mixture and a layer of the cheese. 9. Repeat the layers till all the ingredients are used. 10. Cook in the oven for about 20-30 minutes.

Tampico Inspired Meal Pie

65

A SOUTH AMERICAN

Salad

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 8 Calories 100 kcal Fat 4.4 g Carbohydrates 15.1g Protein 2g Cholesterol 0 mg Sodium 195 mg

Ingredients 1 (8 oz.) package yellow rice mix 1 1/4 C. water 2 tbsp olive oil 1 (15 oz.) can black beans, rinsed and drained 2 tsp lime juice

1 (15.25 oz.) can whole kernel corn, drained 1 tsp ground cumin

Directions 1. 2. 3. 4.

68

In a pan, mix together the rice, water and olive oil on high heat and bring to a boil. Reduce the heat to medium-low and simmer, covered for about 20-25 minutes. In a large bowl, mix together the beans, corn, lime juice and cumin. Stir in the cooked rice and serve.

A South American Salad

Cream Cheese

and Corn Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 265 kcal Fat 22.1 g Carbohydrates 14.8g Protein 4.8 g Cholesterol 63 mg Sodium 173 mg

Ingredients 1 (8 oz.) package cream cheese 1/2 C. butter 1/2 C. milk 1 (16 oz.) package frozen corn

1 red bell pepper, diced 8 fresh jalapeno peppers, diced

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a pan, melt the cream cheese and butter on medium-low heat. Add the milk and mix till smooth and bubbly. In a medium casserole dish, mix together the frozen corn, red bell pepper and jalapeño peppers. 5. Add the cream cheese mixture and toss to coat. 6. Cook in the oven for about 35-45 minutes.

Cream Cheese and Corn Casserole

69

SANTA CLARA

Pudding

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 174 kcal Fat 7.3 g Carbohydrates 26.7g Protein 2.4 g Cholesterol 1 mg Sodium 271 mg

Ingredients 5 tbsp margarine, softened 1/4 C. masa harina 1/3 C. white sugar 1/2 C. water 2 C. frozen whole-kernel corn, thawed 1/2 C. cornmeal

1 tsp baking powder 1/2 tsp salt 4 tsp milk

Directions 1. In a medium bowl, add the margarine, masa flour and sugar and mix light and fluffy. 2. In a food processor, add 1 C. of the corn kernels, water and cornmeal and pulse till just smooth. 3. Add the corn mixture into the masa mixture and mix well. 4. Add the remaining corn, baking powder, salt and milk and mix till smooth. 5. Transfer the mixture into a double boiler over a large pan of the simmering water. 6. With a foil paper, cover the pan tightly and steam for about 50-60 minutes. 7. Stir the pudding before serving to give it a consistent texture.

70

Santa Clara Pudding

Mexican Skillet

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 212 kcal Fat 4.6 g Carbohydrates 36.8g Protein 10.1 g Cholesterol 0 mg Sodium 818 mg

Ingredients 1 tbsp olive oil 1 large onion, chopped 3 cloves garlic, minced 4 small zucchini, diced 1 fresh poblano chili pepper, seeded and chopped

1 C. frozen whole kernel corn 1 (15 oz.) can black beans, rinsed and drained 1/2 tsp salt

Directions 1. In a large skillet, heat the oil on medium-high heat and sauté the onion and garlic till tender. 2. Add the zucchini and poblano pepper, and sauté till soft. 3. Stir in the corn and beans and cook till heated completely. 4. Season with the salt to taste 

Mexican Skillet

71

SPICY

Honey Tilapia Tacos

Prep Time: 35 mins Total Time: 6 hrs 44 mins Servings per Recipe: 6 Calories 416 kcal Fat 19.2 g Carbohydrates 38.5g Protein 22.6 g Cholesterol 43 mg Sodium 644 mg

Ingredients Marinade 1/4 C. extra virgin olive oil 2 tbsp distilled white vinegar 2 tbsp fresh lime juice 2 tsp lime zest 1 1/2 tsp honey 2 cloves garlic, minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp seafood seasoning 1/2 tsp ground black pepper 1 tsp hot pepper sauce 1 lb. tilapia fillets, cut into chunks Dressing 1 (8 oz.) container light sour cream 1/2 C. adobo sauce from chipotle

peppers 2 tbsp fresh lime juice 2 tsp lime zest 1/4 tsp cumin 1/4 tsp chili powder 1/2 tsp seafood seasoning salt and pepper to taste Toppings 1 (10 oz.) package tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes, cut in wedges

Directions 1. For marinade in a bowl, add the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper and hot sauce and beat till well combined. 2. In a shallow dish, add the tilapia and marinade and mix. Refrigerate, covered for about 6-8 hours. 3. For the dressing in a bowl, mix together the sour cream and adobo sauce.. 4. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning, salt and pepper. 5. Refrigerate, covered till serving. 6. Set your outdoor grill for high heat and lightly, grease the grill grate. 72

Spicy Honey Tilapia Tacos

7. Arrange the grill grate 4-inch from the heat. 8. Remove the tilapia from marinade and discard off any excess marinade. 9. Cook the tilapia on the grill for about 9 minutes, flipping once in the middle way. 10. For the tacos, place the tilapia pieces in the center of each tortilla with the desired amounts of tomatoes, cilantro, and cabbage. 11. Top with the dressing. 12. Roll up the tortillas around the fillings and serve with a garnishing of the lime wedges.

73

CHEESY

Chipotle Tuna

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 229 kcal Fat 11.8 g Carbohydrates 2.4g Protein 26.2 g Cholesterol 36 mg Sodium 340 mg

Ingredients 2 (7 oz.) packages chunk light tuna in water, drained and flaked 1/3 C. ranch dressing 1/2 tsp Dijon mustard 4 chipotle peppers in adobo sauce, chopped

1 tbsp grated Parmesan cheese 1/4 C. green onions, chopped salt to taste (optional)

Directions 1. In a large bowl, add all the ingredients except tuna and salt and mix till well combined. 2. Gently, fold in tuna and salt.

74

Cheesy Chipotle Tuna

Chipotle

Tomatoes & Bacon Quesadillas

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 366 kcal Fat 20.2 g Carbohydrates 31.1g Protein 14.2 g Cholesterol 38 mg Sodium 733 mg

Ingredients 8 (8 inch) flour tortillas 2 C. shredded Mexican blend cheese 1 (10 oz.) can Diced Tomatoes with Chipotle 8 slices bacon, cooked and crumbled 1/2 C. chopped fresh basil

2 tbsps vegetable oil Sour cream

Directions 1. Place the tortillas onto a smooth surface and place layers of Mexican blend cheese, tomatoes, bacon and basil and roll them to form a half circle. 2. Cook each quesadilla in a pre-heated greased skillet on medium-high heat for about 1 1/2 minutes per side or till the tortillas become golden brown. 3. Cut each quesadilla into 4 portions and serve alongside sour cream.

Chipotle Tomatoes & Bacon Quesadillas

75

CHIPOTLE

Creme Fraiche

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 16 Calories 101 kcal Fat 11 g Carbohydrates 1.1g Protein 1g Cholesterol 40 mg Sodium 18 mg

Ingredients 2 (8 oz.) containers creme fraiche 2 chipotle peppers in adobo sauce, or more to taste, minced

Directions 1. Stir creme fraiche and chipotle peppers together in a bowl.

76

Chipotle Creme Fraiche

Bacon

& Turkey Panini Sandwiches with Chipotle Mayo

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 699 kcal Fat 33.2 g Carbohydrates 65.1g Protein 34.5 g Cholesterol 81 mg Sodium 2276 mg

Ingredients 8 slices bacon 1 tbsp butter 2 cloves garlic, minced 1/2 red onion, thinly sliced 3 C. fresh spinach leaves 1/2 C. reduced-fat mayonnaise 2 chipotle peppers in adobo sauce, minced 1 tsp adobo sauce from chipotle peppers

8 (4 inch) pieces focaccia bread 4 slices provolone cheese 1/2 pound sliced deli turkey meat

Directions 1. Set your Panini press according to the manufacturer's directions. 2. Cook the bacon in a pre-heated large deep skillet on medium-high heat for about 10 minutes, flipping occasionally. 3. Transfer the bacon slices onto a paper towel lined plate. 4. In another large skillet, melt the butter on medium heat and sauté the onion and garlic for about 10 minutes. 5. Stir in the spinach and cook for about 3 minutes or till wilted. 6. In a small bowl, add the minced chipotle peppers, adobo sauce and mayonnaise and mix till well combined. 7. Spread the chipotle mayo over 4 slices of bread evenly, followed by cheese slices, turkey meat, 2 bacon slices and the spinach mixture. 8. Cover with the remaining slices to make sandwiches and cook in the Panini for about 5 minutes or according to your manufacturer's directions.

Bacon & Turkey Panini Sandwiches with Chipotle Mayo

77

CHEESY BACON

Pancakes with Chipotle Maple Syrup

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 502 kcal Fat 17.2 g Carbohydrates 73.3g Protein 15 g Cholesterol 102 mg Sodium 968 mg

Ingredients 8 oz. bacon, chopped 1/2 C. thinly sliced green onions 1 1/4 C. all-purpose flour 3/4 C. cornmeal 1 tbsp baking powder 3/4 tsp salt 1 pinch ground black pepper 1 pinch cayenne pepper 1 1/3 C. milk 2 oz. sharp Cheddar cheese, grated

2 large eggs, beaten 2 tbsps butter, melted 1 tbsp white sugar 1 C. warm maple syrup, or to taste 1/8 tsp chipotle chili powder, or to taste 1 tsp vegetable oil 1 tsp butter

Directions 1. Heat a large skillet on medium-high heat and cook the beef for about 10 minutes or till browned completely. 2. Add green onion and sauté for about 1-2 minutes and transfer the mixture into a strainer, placed on a bowl to drain the drippings in it. 3. In a large bowl, mix together cornmeal, flour, baking powder, cayenne pepper, salt and black pepper. 4. Add the bacon mixture, sugar, eggs, cheddar cheese, milk and melted butter and mix till smooth and keep aside for 10 minutes. 5. In a small bowl, add chipotle powder and maple syrup and beat till well combined. 6. In a griddle, heat the remaining butter, oil and 1 tsp of bacon dripping on medium-high heat. Add 1/4 C. of the mixture and cook for about 3-4 minutes. 7. Carefully, flip the mix and cook for about 2-3 minutes or till browned. 8. Repeat with the remaining mixture. 9. Serve these pancakes with chipotle maple syrup. 78

Cheesy Bacon Pancakes with Chipotle Maple Syrup

Chipotle

Beef & Corn Pie

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 640 kcal Fat 31.8 g Carbohydrates 54.3g Protein 34.7 g Cholesterol 146 mg Sodium 1556 mg

Ingredients cooking spray 2 pounds ground beef 2 C. diced poblano peppers 1 tsp salt 1 (16 oz.) jar salsa 1/2 tsp dried oregano 1 tsp ground dried chipotle pepper 2 (8.5 oz.) boxes dry corn muffin mix (such as Jiffy(R))

2 eggs 2/3 C. milk, divided 4 oz. shredded Cheddar cheese, divided 4 oz. shredded Monterey Jack cheese, divided 8 oz. frozen corn, thawed

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch casserole dish. 2. Heat a Dutch oven on medium-high heat and cook the beef for about 5 minutes or till browned. 3. Reduce the heat to medium and stir in salsa, poblano peppers, oregano, chipotle powder and salt. 4. Cook for about 10 minutes or till crumbly. 5. In a large bowl, add 1 box of the corn muffin mix, 1/3 C. of milk and 1 egg and beat till well combined and transfer into prepared casserole dish evenly. 6. In another large bowl, add the remaining muffin box, 1/3 C. of milk, 1 egg and 1/2 of each Monterey Jack and cheddar cheese and beat till well combined. 7. Place the corn over the 1st layer of muffin mixture evenly and top with cheese mixture, about 1/2-inch away from the edges. 8. Cook in the oven for about 50-60 minutes or till top becomes golden brown. Chipotle Beef & Corn Pie

79

CHIPOTLE VEGGIES

& Black-Eyed Peas

Prep Time: 20 mins Total Time: 8 hrs 20 mins Servings per Recipe: 20 Calories 165 kcal Fat 2.7 g Carbohydrates 26.9g Protein 9.2 g Cholesterol 0 mg Sodium 170 mg

Ingredients 2 tbsps olive oil 1 tbsp balsamic vinegar 1 C. chopped orange bell pepper 1 C. chopped celery 1 C. chopped carrot 1 C. chopped onion 1 tsp minced garlic 2 (16 oz.) packages dry black-eyed peas 4 C. water

4 tsps vegetable bouillon base (such as Better Than Bouillon(R) Vegetable Base) 1 (7 oz.) can chipotle peppers in adobo sauce, chopped, sauce reserved 2 tsps liquid mesquite smoke flavoring 2 tsps ground cumin 1/2 tsp ground black pepper

Directions 1. In a skillet, heat the vinegar and oil and sauté the onion, celery, bell pepper and carrot for about 5-8 minutes. 2. In a slow cooker, transfer the vegetable mixture with the remaining ingredients and stir to combine. 3. Set the slow cooker to Low and cook, covered for about 8 hours.

82

Chipotle Veggies & Black-Eyed Peas

Roasted Veggie

Salad with Chipotle Dressing

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 5 Calories 190 kcal Fat 7.5 g Carbohydrates 26.5g Protein 6.4 g Cholesterol 11 mg Sodium 284 mg

Ingredients olive oil cooking spray 1 pound carrots - peeled and cut into 1/2-inch pieces 1 onion, cut into 1/2-inch pieces 1 pound beets - peeled and cut into 1/2inch pieces 1 tbsp honey 1/4 tsp ground dried chipotle pepper 1 tsp Dijon mustard

1 tbsp olive oil 1/2 C. brewed black tea 2 tsps apple cider vinegar 1/8 tsp sea salt 5 C. arugula 2 1/2 oz. crumbled goat cheese

Directions 1. Set your oven to 450 degrees F before doing anything else and grease a 13x9-inch roasting pan. 2. Arrange the onion and carrots on one side of the prepared roasting pan and beets on the other side and drizzle with some cooking spray. 3. With a large piece of foil, cover the pan and cook everything in the oven for about 20 minutes. 4. Uncover the pan and cook in the oven for about 20 minutes more or till tender and browned. 5. For the dressing in a bowl, add the remaining ingredients except arugula and cheese and beat till well combined. 6. In a large bowl, mix together roasted veggies and dressing and toss to coat well. 7. Divide the arugula in serving plates evenly and top with salad. 8. Garnish with the goat cheese and serve.

Roasted Veggie Salad with Chipotle Dressing

83

CHIPOTLE

Coleslaw I

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 25 Calories 101 kcal Fat 9g Carbohydrates 4.8g Protein 1g Cholesterol 7 mg Sodium 82 mg

Ingredients 1 head green cabbage, shredded 1 onion, chopped 2 carrots, shredded 2 jalapeno chili peppers, chopped 1 egg 1 small lemon, juiced 1 tbsp white vinegar 1/4 tsp salt 1 C. vegetable oil 2 tbsps prepared mustard

2 tbsps white sugar 1 tbsp cider vinegar 1/2 tsp ground chipotle chili pepper 1/2 tsp celery salt

Directions 1. In a large bowl, mix together the carrots, cabbage, onion and jalapeno peppers. 2. For the Mayonnaise, in a food processor, add egg, lemon juice white vinegar and salt and pulse till smooth. 3. While the motor is running slowly, add the oil and pulse till smooth and thick and transfer into a large bowl. 4. Add all the dressing ingredients and mix till well combined. 5. Pour dressing over salad and stir till well combined. 6. Cover and refrigerate to chill for at least 2 hours before serving.

84

Chipotle Coleslaw I

Chipotle

Creamy Pumpkin Soup

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 145 kcal Fat 9.5 g Carbohydrates 13.3g Protein 3.4 g Cholesterol 24 mg Sodium 790 mg

Ingredients 2 tbsps butter 2 tbsps all-purpose flour 4 C. vegetable stock 1 (29 oz.) can pumpkin puree 2 chipotle peppers in adobo sauce, minced 1 1/2 C. half-and-half cream

2 tbsps sofrito 1 tbsp Worcestershire sauce 1 tsp salt 1 tsp paprika

Directions 1. In a large pan, melt the butter on medium heat and cook the flour stirring continuously for about 3 minutes or till it becomes golden brown. 2. Slowly, add the broth, stirring continuously and bring to a boil on high heat. 3. Slowly, add the pumpkin puree, stirring continuously and then stir in the half-and-half, Worcestershire sauce, sofrito, chipotle peppers, salt and paprika and bring to a gentle simmer. 4. Reduce the heat to medium-low and simmer, stirring occasionally for about 8 minutes or till thickens.

Chipotle Creamy Pumpkin Soup

85

CHEESY

Chipotle Mashed Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 171 kcal Fat 8.1 g Carbohydrates 20.8g Protein 4.3 g Cholesterol 25 mg Sodium 963 mg

Ingredients 2 pounds potatoes, peeled and cubed 1 tsp ground black pepper 1 tbsp salt 2 tbsps softened butter 2 chipotle peppers in adobo sauce, minced 2 cloves garlic, minced 1/4 C. shredded Cheddar cheese

1/4 C. shredded white Cheddar cheese 1/4 C. reduced-fat mayonnaise 1/4 C. heavy cream 1/4 C. chopped fresh cilantro

Directions 1. In a pan of salted boiling water, cook, the potatoes, covered on medium-low heat for about 20 minutes or till tender but firm. 2. Drain well and again place into the same pan with chipotle peppers, garlic, butter, salt and black pepper. 3. With a potato masher, mash till the mixture becomes smooth. 4. Gently fold in the remaining ingredients.

86

Cheesy Chipotle Mashed Potatoes

Curried Potato

& Chipotle Salsa Wraps

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 883 kcal Fat 41.9 g Carbohydrates 102g Protein 26.5 g Cholesterol 75 mg Sodium 986 mg

Ingredients 4 small red potatoes 2 tbsps olive oil curry paste, to taste 2 tbsps cream 4 slices Muenster cheese 2 (10 inch) flour tortillas

2 C. baby spinach, rinsed and dried 1/4 C. chipotle salsa, or to taste

Directions 1. In a pan of salted boiling water, cook the potatoes for about 15 minutes or till tender but firm. 2. Drain well and chop them after cooling. 3. In a large skillet, heat the oil on medium-high heat and cook the potatoes till warm. 4. Reduce the heat to low and stir in the cream and curry paste and remove it from the heat. 5. Meanwhile arrange the 2 cheese slices onto each tortilla and microwave for about 15-25 seconds or till the cheese melts (Microwave each tortilla separately) 6. Place the potato mixture, spinach and chipotle salsa in each tortilla evenly. 7. Microwave for about 20 seconds or till the cheese melts. (Microwave each tortilla separately) 8. Roll the tortillas around the filling and serve

Curried Potato & Chipotle Salsa Wraps

87

CREAMY

chipotle Yams Bake

Prep Time: 15 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 370 kcal Fat 8.9 g Carbohydrates 69.9g Protein 3.7 g Cholesterol 25 mg Sodium 130 mg

Ingredients 4 large garnet yams 2 chipotle chilis in adobo sauce, finely chopped 1/4 C. softened butter 1/4 C. brown sugar

1/4 C. heavy cream, or as needed salt and freshly ground black pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. Arrange the yams onto the prepared baking sheet in a single layer and cook them in the oven for about 1 hour or till done completely. 3. Remove everything from the oven and let it cool then peel it. 4. In a bowl, add the chipotle chilies and mash them to form a paste. 5. Add the cooked yams, heavy cream, butter, brown sugar, salt and black pepper and with a potato masher, mash the mixture till smooth. 6. Place the yam mixture into a lightly greased shallow baking dish evenly and cook in the oven for about 20-25 minutes..

88

Creamy chipotle Yams Bake

Cheesy Chipotle

Lamb Burgers in Maple Glaze

Prep Time: 40 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 609 kcal Fat 33.7 g Carbohydrates 42g Protein 33.5 g Cholesterol 110 mg Sodium 1482 mg

Ingredients 1 head garlic 1 pound ground lamb 6 oz. soft goat cheese 6 tbsps minced chipotle peppers in adobo sauce 2 sprigs chopped fresh rosemary 2 tbsps maple syrup

1 1/2 tsps salt 1/2 tsp cracked black pepper 1 tbsp olive oil 2 tbsps maple syrup 4 ciabatta buns, split and toasted

Directions 1. Set your oven to 300 degrees F before doing anything else. 2. Cut the top of the garlic head and arrange it in a small baking dish and cook it in the oven for about 1 hour or till golden brown. 3. Remove everything from the oven and let it cool completely. 4. In a bowl, squeeze the garlic head completely. 5. Add the lamb, 2 tbsps of maple syrup, goat cheese, chipotle peppers, rosemary, salt and black pepper and mix till well combined and make 4 equal sized patties from the mixture. 6. In a large skillet, heat the oil on medium-high heat and cook the patties for about 1 minute per side. 7. Reduce the heat to medium-low and cook the patties for about 2 minutes per side or till the desired doneness. 8. Just before the last minute of cooking, add the remaining maple syrup. 9. Serve these patties in the buns.

Cheesy Chipotle Lamb Burgers in Maple Glaze

89

LEMONY

Chipotle Bars

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 16 Calories 314 kcal Fat 13 g Carbohydrates 47.3g Protein 3.7 g Cholesterol 77 mg Sodium 169 mg

Ingredients 2 C. all-purpose flour 1 C. butter or margarine, chilled 1/2 C. confectioners' sugar 1/2 tsp chipotle chili powder 1/3 C. apricot preserves, or preserves of your choice 1/2 tsp chipotle chili powder 4 eggs 1 3/4 C. white sugar

3/8 C. lemon juice 1/3 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/3 C. confectioners' sugar for dusting 1/2 tsp chipotle chili powder

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch square baking pan. 2. For the crust in a food processor, add 2 C. flour, 1/2 C. of confectioner's sugar, butter and 1/2 tsp of chipotle powder and pulse till a coarse crumb forms. 3. Transfer the mixture into the prepared baking pan, pressing gently. 4. Cook everything in the oven for about 30 minutes or till golden brown and firm. 5. Remove everything from the oven and keep it aside to cool for about 20 minutes. 6. Now, set your oven to 325 degrees F. 7. In a small bowl, add the preserve and 1/2 tsp of chipotle powder and mix till well combined and spread on crust mixture evenly. 8. In a second bowl, crack the eggs and beat till foamy. 9. Add the lemon juice, sugar and salt and beat till the sugar dissolves completely. 10. In a third bowl, mix together the flour and baking powder and combine it with the egg mixture till smooth. 11. Spread the flour mixture onto the preserve layer evenly. 90

Lemony Chipotle Bars

12. Cook the dish in the oven for about 35-40 minutes or till the center becomes set. 13. In a small bowl, sift the remaining confectioner's sugar and chipotle powder and mix. 14. Sprinkle the baked lemon bars with the chipotle mixture evenly. 15. Keep aside to cool completely before cutting.

91

HOT

Chipotle Peach Salsa

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 41 kcal Fat 0.1 g Carbohydrates 10.3g Protein 0.8 g Cholesterol 0 mg Sodium 17 mg

Ingredients 1 C. sliced canned peaches, drained and chopped 1/3 C. chopped red onion 2 cloves garlic, minced 1 1/2 tsps minced fresh ginger root 2 tsps minced chipotle peppers in adobo sauce 1/3 C. chopped fresh cilantro

1/2 lime, juiced salt and pepper to taste

Directions 1. In a large bowl, add all the ingredients and mix till well combined. 2. Refrigerate to chill before serving.

92

Hot Chipotle Peach Salsa

Chipotle

Tilapia with Creamy Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 367 kcal Fat 17.8 g Carbohydrates 25.8g Protein 27.1 g Cholesterol 49 mg Sodium 355 mg

Ingredients 1 canned chipotle pepper in adobo sauce 2 tbsps adobo sauce from the can 1/4 C. salsa 1 tbsp lime juice 4 tilapia fillets 1/2 (8 oz.) package tortilla chips, crushed 1 small avocado - peeled, pitted, and cut into large chunks

1/4 C. sour cream 1 tbsp lime juice 3 tbsps milk salt and pepper to taste

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet. 2. In a blender, add the salsa, chipotle pepper, adobo sauce and 1 tbsp of lime juice and pulse till smooth and transfer into a large bowl. 3. Add the tilapia fillets and coat it with the mixture generously. 4. In a shallow dish, place the crushed tortilla chips. 5. Roll the tilapia fillets in the tortilla chips evenly and place into the prepared baking sheet in a single layer. 6. Cook in the oven for about 15 minutes. 7. Carefully, flip the side and drizzle with a little cooking spray and cook in the oven for about 10-15 minutes. 8. Meanwhile in a bowl, add the sour cream, avocado and remaining lime juice and with a fork, mash till well combined. 9. Gradually, add milk, mixing continuously till smooth. 10. Stir in salt and black pepper and place the sauce over tilapia fillets before serving.

Chipotle Tilapia with Creamy Sauce

93

CHIPOTLE

Rice

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 359 kcal Fat 3.8 g Carbohydrates 73.6g Protein 7.3 g Cholesterol 0 mg Sodium 454 mg

Ingredients 4 C. water 2 C. brown rice 1 lime, juiced 1 tsp minced garlic 1 tsp extra-virgin olive oil

1 tsp sea salt 1/2 C. chopped fresh cilantro

Directions 1. 2. 3. 4.

96

In a pan, add the rice and water and bring to a boil and reduce the heat to low. Simmer, covered for about 30-45 minutes or till all the water is absorbed. Place the rice into a bowl and keep aside for about 5-7 minutes to cool. Add the remaining ingredients and stir to combine. 

Chipotle Rice

Chipotle

Corn Salsa

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 20 Calories 28 kcal Fat 0.9 g Carbohydrates 5.1g Protein 0.8 g Cholesterol 0 mg Sodium 4 mg

Ingredients cooking spray 2 C. frozen corn 2 vine-ripened tomatoes, cut into 1/2 inch pieces 1 small red onion, diced 3/4 C. diced red bell pepper 2 jalapeno peppers - seeds removed and reserved, flesh minced

2 tsps finely chopped canned chipotle pepper 4 tbsps fresh lime juice 1 tbsp olive oil 1/4 C. chopped fresh cilantro salt to taste

Directions 1. Heat a lightly greased large skillet on medium-high heat. 2. Cook the corn till browned, stirring occasionally and transfer into a large bowl. 3. Add the remaining the ingredients and stir to combine and serve.

Chipotle Corn Salsa

97

CHIPOTLE

Bacon & Shrimp Tortillas

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 377 kcal Fat 11.1 g Carbohydrates 26.2g Protein 41.9 g Cholesterol 316 mg Sodium 1830 mg

Ingredients 1 (12 oz.) package bacon, cut into small pieces 1/2 onion, diced 2 pounds large cooked shrimp - peeled, deveined, and cut in half 3 chipotle peppers in adobo sauce, minced 12 corn tortillas

1 C. chopped fresh cilantro 1 lime, juiced salt to taste (optional)

Directions 1. Heat a large deep skillet on medium-high heat and cook bacon till browned. 2. Drain the excess bacon fat and sauté the onion with bacon for about 5 minutes. 3. Stir in the chipotle chilies and shrimp and cook for about 4 minutes or till heated completely. 4. Heat a nonstick skillet on medium-high heat and heat the tortillas for about 10-15 seconds per side. 5. Place the shrimp mixture in each tortilla evenly and drizzle with lime juice. 6. Serve with a sprinkling of salt and cilantro

98

Chipotle Bacon & Shrimp Tortillas

Beef Brisket

in Chipotle Gravy

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 6 Calories 809 kcal Fat 65.4 g Carbohydrates 112.9g Protein 39.6 g Cholesterol 164 mg Sodium 1593 mg

Ingredients 2 (11 oz.) cans whole tomatillos, drained 1 (7 oz.) can chipotle peppers in adobo sauce 1 (8 oz.) can tomato sauce 1 C. water 2 tsps salt 1 tsp brown sugar 2 tbsps olive oil

1 yellow onion, chopped 4 cloves garlic, chopped 1 (3 pound) beef brisket

Directions 1. In a food processor, add chipotle peppers, tomatillos, tomato sauce, brown sugar, water and salt and pulse till smooth. 2. In a pressure cooker, heat oil on medium heat and sauté the onion and garlic for about 3 minutes. 3. Add the brisket and sear on both sides. 4. Stir in the chipotle mixture and bring to a boil. 5. Cover the pressure cooker with a lid and bring to medium pressure on high heat. 6. Reduce the heat to low and cook on medium pressure for about 1 hour and 15 minutes. 7. Turn off the heat and release the pressure by the method of natural release. 8. Serve the brisket with the pan sauce.

Beef Brisket in Chipotle Gravy

99

CHIPOTLE

Meatballs with Spaghetti

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 662 kcal Fat 23.2 g Carbohydrates 71.8g Protein 38.4 g Cholesterol 99 mg Sodium 1199 mg

Ingredients 2 pounds ground beef 1 (7 oz.) can minced chipotle peppers in adobo sauce, or to taste 1 bunch green onions, minced 1/4 C. bread crumbs 1 1/2 tsps garlic powder, or to taste 1 1/2 tsps salt, or to taste 1 (16 oz.) package spaghetti

1 1/2 tsps ground black pepper, or to taste 1 (15 oz.) can spaghetti sauce 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a baking sheet. 2. In a large bowl, add the beef, breadcrumbs, green onion, chipotle peppers with adobo, garlic powder, salt and black pepper and mix till well combined. 3. Make small sized balls from the beef mixture and place onto the prepared baking sheet in a single layer. 4. Cook in the oven for about 30 minutes to till done completely. 5. Meanwhile in a large pan of lightly salted boiling water, cook the spaghetti for about 12 minutes or till the desired doneness and drain well. 6. In a large pan, cook the spaghetti sauce on medium heat for about 5-7 minutes. 7. Stir in the meatballs and place the mixture over the cooked spaghetti and serve with a garnishing of cheese

100

Chipotle Meatballs with Spaghetti

Chipotle

Coleslaw II

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 154 kcal Fat 9.7 g Carbohydrates 17.2g Protein 2.2 g Cholesterol 0 mg Sodium 25 mg

Ingredients 1 dried chipotle chili pepper 1/2 C. boiling water 1/2 C. frozen pineapple juice concentrate 1/2 C. olive oil 6 cloves garlic, minced 2 limes, zested and juiced 1/4 C. cumin seeds 1 small fresh pineapple - peeled, cored,

and cut into chunks 1/2 head green cabbage, cored and shredded 1/2 head red cabbage, cored and shredded 1/2 C. chopped cilantro 2 red bell peppers, seeded and cut into strips salt and ground black pepper to taste

Directions 1. Add the chipotle peppers in a small pre-heated skillet on medium heat and toast, for about 3-5 minutes, shaking the skillet occasionally. 2. With a scissor, cut the peppers and discard the seeds and the stems and place into a small bowl of boiling water. 3. With plastic wrap, cover the bowl and keep aside for at least 5 minutes. 4. Drain the peppers well and then mince and transfer into a bowl. 5. For the dressing in another large bowl, mix together pineapple concentrate, garlic, lime zest, lime juice and olive oil. 6. Again, heat the small skillet on medium heat and toast the cumin seeds for about 1-2 minutes. 7. Add the cumin seeds and chipotle peppers into the bowl with pineapple concentrate mixture and stir to combine well. 8. In a large serving bowl, add the remaining ingredients and dressing and toss to coat well. 9. Refrigerate, covered, stirring occasionally for at least 1 hour before serving.

Chipotle Coleslaw II

101

PRESSURE COOKER

Beans

Prep Time: 25 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 448 kcal Fat 6.7 g Carbohydrates 72.6g Protein 25 g Cholesterol 2 mg Sodium 1908 mg

Ingredients 1 pound dry pinto beans, sorted and rinsed 8 C. water 1 tbsp olive oil 1 tbsp salt 1 sprig fresh marjoram Accompaniments: Diced white or red onion

Hot pepper sauce Chopped pickled jalapeno slices Arugula leaves, cilantro, or slivered cabbage Diced avocado Lime wedges Crumbled feta cheese

Directions 1. In a pressure cooker, add the water, beans, oil, marjoram (optional) and salt and bring to a boil. 2. Cover the pressure cooker with the lid of another pan and remove from heat and keep aside for about 1-3 hours. 3. Now, cover the pressure cooker with its own lid and bring to full pressure on the high heat. 4. Reduce the heat to low and cook on full pressure for about 12 minutes. 5. Turn off the heat and release the pressure by the method of natural release. 6. Serve the beans mixture in serving bowls with a drizzling of olive oil and with the accompaniment of your desired topping.

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Pressure Cooker Beans

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