Category: Recipes

English, Healthy Mexican Food, Recipes

Black Bean Salsa with Tortilla Chips

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Refreshing bean salsa to serve with homemade tortilla chips. Make the tortilla chips after preparing the salsa and serve them warm.

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, toss together beans, tomatoes, roasted poblanos, corn, onion, cilantro, lime juice and cumin. Season with ¼ teaspoon salt and black pepper. Cover and refrigerate for 30 minutes to allow flavors to set.
  3. Brush a small amount of oil on a baking sheet; arrange tortilla wedges in a single layer. Brush oil on tortillas. Sprinkle the remaining sea salt. Bake for about 10 minutes until crispy.
  4. Serve black bean salsa with warm tortilla chips.
  5. Note: To roast poblano chiles, place over your gas stove on medium heat or on a baking sheet under a broiler and roast chiles until they are blackened. Remove from heat, place in a plastic bag to sweat. After they are cooled off, remove seeds and skin and use in your recipe.
easy Level | 30 minutes Total time | 100 Calories

Ingredients:

  • 1 15 oz. can black beans, drained and rinsed
  • 1 c chopped Roma tomatoes (about 4 Roma tomatoes)
  • 2 poblano chiles, roasted, seeded and diced
  • 1 c fresh roasted or frozen whole kernel corn
  • c finely chopped red onion
  • c finely chopped fresh cilantro
  • 1 T freshly squeezed lime juice
  • 1 t cumin
  • 4 corn tortillas, each tortilla cut into 6 wedges
  • 1 t oil
  • t sea salt, divided
  • t black pepper

Nutrition Information:

Total fat: 1.5 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 320 mg; Carbohydrates: 19 g; Fiber: 5 g; Sugars: 3 g; Protein: 4 g; Vitamin D: 0 mcg; Calcium: 22 mg; Iron: 1 mg; Potassium: 316 mg

English, Healthy Mexican Food, Recipes

Chicken Sabroso with Lemon and Spices

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Sabroso y fácil!

  1. In a large mixing bowl, mix olive oil, lemon juice, cilantro, oregano, garlic, paprika, salt and black pepper.
  2. Place chicken pieces in the bowl and combine to marinade.
  3. Place in the refrigerator for 2 hours.
  4. Preheat oven to 425 degrees F.
  5. Remove chicken from the fridge and let it sit at room temperature for 10 minutes. Discard the marinade.
  6. Place chicken, diced onion and sliced bell peppers in a baking pan and cover with aluminum foil.
  7. Bake for 30 minutes; check for doneness with a meat thermometer until it reads 160 to 165 degrees F.
intermediate Level | 180 minutes Total time | 130 Calories

Ingredients:

  • 1 T extra-virgin olive oil
  • 3 T lemon juice
  • c chopped fresh cilantro
  • 2 t dried oregano
  • 3 garlic cloves, finely chopped
  • 2 t paprika
  • 1 t salt
  • 1 t black pepper
  • c diced onion
  • 4 (6-ounce) boneless, skinless chicken breasts, cut horizontally in half to create 2 thinner pieces
  • 1 c seeded and sliced, mixed bell peppers (medley of small, colorful peppers)

Nutrition Information:

Total fat: 4.5 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 55 mg; Sodium: 430 mg; Carbohydrates: 4 g; Fiber: 1 g; Sugars: 2 g; Protein: 18 g; Vitamin D: 0 mcg; Calcium: 23 mg; Iron: 1 mg; Potassium: 367 mg

English, Healthy Mexican Food, Recipes

Lori’s Marinated Pork Tenderloin

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Delicious and lean, great for taquitos too!

  1. Trim fat from pork and place pork in a baking dish.
  2. Combine lime juice, black pepper, oregano, chipotle, salt, garlic and olive oil in a dish and stir well. Rub pork with this seasoning over all sides and cover with plastic. Marinate in the refrigerator for 1 hour.
  3. Prepare grill.
  4. Remove pork from dish. Discard marinade. Grill pork for 40-45 minutes or until done.
  5. Cut pork into 1/4-inch thick slices. Sprinkle cilantro and green onions on top.
  6. Serve with warm corn tortillas and slices of avocado.
advanced Level | 135 minutes Total time | 410 Calories

Ingredients:

  • lbs lean pork tenderloin
  • 3 large fresh limes, juiced
  • 2 t black pepper
  • 2 t dried oregano
  • t canned chipotle
  • t salt
  • 6 crushed garlic cloves
  • t olive oil
  • c coarsely chopped fresh cilantro
  • 2 T finely chopped green onions
  • cilantro sprigs
  • 1 avocado, peeled, pitted, sliced
  • 8 small corn tortillas

Nutrition Information:

Total fat: 14 g; Saturated fat: 2.5 g; Trans fat: 0 g; Cholesterol: 80 mg; Sodium: 1320 mg; Carbohydrates: 31 g; Fiber: 7 g; Sugars: 3 g; Protein: 39 g; Vitamin D: 0 mcg; Calcium: 37 mg; Iron: 2 mg; Potassium: 1207 mg

English, Healthy Mexican Food, Recipes

Spanish “Tortilla”

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In Spain they call this Spanish-style omlet a “tortilla.” You can eat it for breakfast, lunch, dinner, or as a tapa.

  1. In a nonstick pan, heat 2 tablespoons olive oil on medium low.
  2. Add sliced onions and potatoes to the pan, sauté and cover pan. Cook on low heat for 10 minutes or until potatoes are soft. Stir frequently. Add 1-2 tablespoon of water to the pan if pan gets too dry. Remove from heat to cool.
  3. In a large bowl, whisk 6 eggs, add spinach and the sautéed onion and potato slices.
  4. In a clean frying pan, heat the remaining oil, coating the whole pan. Pour in the egg-potato mixture.
  5. Cook on low for 10 minutes. Tilt the pan to let the egg mixture run towards all edges and underneath. Shake pan to prevent sticking once eggs are set.
  6. Slide the cooked side of the set egg mixture onto a plate. Hold the pan upside down over the uncooked side of the egg mixture and flip the plate and pan together, returning the uncooked side to the pan. Allow to cook for another 2 minutes. Serve warm or cold.
intermediate Level | 40 minutes Total time | 170 Calories

Ingredients:

  • 3 T olive oil, divided
  • small white onion, sliced
  • 1 medium potato, peeled and thinly sliced
  • c thinly sliced green or yellow or red bell peppers
  • 1 c chopped baby spinach
  • 6 eggs
  • salt & black pepper to taste

Nutrition Information:

Total fat: 11 g; Saturated fat: 2.5 g; Trans fat: 0 g; Cholesterol: 165 mg; Sodium: 70 mg; Carbohydrates: 10 g; Fiber: 1 g; Sugars: 1 g; Protein: 6 g; Vitamin D: .8 mcg; Calcium: 32 mg; Iron: 1 mg; Potassium: 222 mg

English, Healthy Mexican Food, Recipes

Spicy Cauliflower

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This smoky and spicy cauliflower dish is easy for weeknights.

  1. Heat a large skillet over medium heat and add olive oil. Add onions and sauté for 2 minutes or until translucent.
  2. Add tomatoes and red bell peppers and cook for 3 minutes on medium heat.
  3. Add cauliflower and sauté for 5 minutes.
  4. Add chipotles, chicken broth and cilantro. Combine and reduce heat. Cover and cook on low heat for 15 minutes.
  5. Add salt and pepper to taste if desired.
easy Level | 40 minutes Total time | 60 Calories

Ingredients:

  • 1 t olive oil
  • c chopped onion
  • 2 medium tomatoes, chopped
  • 1 large head of cauliflower, cut up in florets
  • red bell pepper, sliced
  • minced chipotle peppers in adobo sauce
  • 1 c low-sodium chicken broth
  • 2 T chopped fresh cilantro
  • salt and pepper, as desired

Nutrition Information:

Total fat: 1.5 g; Saturated fat: 0 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 10 g; Fiber: 3 g; Sugars: 4 g; Protein: 3 g; Vitamin D: 0 mcg; Calcium: 36 mg; Iron: .7 mg; Potassium: 501 mg

English, Healthy Mexican Food, Recipes

Stuffed Anaheim Chiles

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Veggie rich and delicious as an appetizer.

  1. Place the sliced onion in ice water for 15 minutes. Drain and set aside.
  2. Bring a pot of water to boil and parboil the carrots until tender but not soft, about 10 minutes; rinse in cold water immediately and set aside.
  3. Heat a skillet with 1 teaspoon of olive oil and sauté the zucchini slices until tender but not soft; season with salt and pepper.
  4. Place all vegetable ingredients, the vinegar and the remaining 2 teaspoons of oil in a large bowl and gently toss; let the mixture sit for 15 minutes.
  5. Take the Anaheim chiles, cut them in half lengthwise, and add a cheese slice to each chile half.
  6. Place the cheese-filled peppers in a serving dish and spread the vegetables on top.
  7. Serve with warm corn tortillas.
advanced Level | 45 minutes Total time | 80 Calories

Ingredients:

  • 1 onion, peeled and sliced
  • 4 carrots, peeled and sliced
  • 2 red bell peppers, roasted, peeled and seeded, sliced
  • 2 yellow peppers, roasted and seeded, sliced
  • 2 zucchini, sliced
  • 4 Anaheim chiles, roasted, peeled, seeded, top removed
  • 8 slices queso fresco (about 1/2 oz. each slice)
  • 1 t salt
  • T cider vinegar
  • 1 T olive oil, divided

Nutrition Information:

Total fat: 3 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 5 mg; Sodium: 330 mg; Carbohydrates: 11 g; Fiber: 2 g; Sugars: 6 g; Protein: 3 g; Vitamin D: 0 mcg; Calcium: 65 mg; Iron: .7 mg; Potassium: 316 mg

English, Healthy Mexican Food, Recipes

Tuna Tacos

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This is an easy lunch to prepare ahead of time and take to work.

  1. Combine the tomato, onion, celery and cilantro in a bowl. Squeeze the juice of the lime and mix in gently. Add the already drained tuna and blend.
  2. Add diced jalapeño (optional). Season lightly with salt and sprinkle more lime juice if needed. Cover and chill in the refrigerator for 20 minutes.
  3. Warm corn tortillas in a hot skillet or comal. Divide the tuna salad among three tortillas and roll up.
easy Level | 30 minutes Total time | 330 Calories

Ingredients:

  • 1 small tomato, chopped
  • c finely chopped red onion
  • 1 celery stalk, finely chopped
  • 1 T chopped fresh cilantro
  • 1 fresh lime
  • 1 5-ounce can of tuna packed in water, drained
  • 1 jalapeño pepper, seeded, finely diced (optional)
  • t salt
  • 3 small (4-inch) corn tortillas, warmed

Nutrition Information:

Total fat: 5 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 40 mg; Sodium: 80 mg; Carbohydrates: 43 g; Fiber: 7 g; Sugars: 8 g; Protein: 28 g; Potassium: 577 g

Healthy Mexican Food, Recipes, Spanish

Pai de fritos

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Los nuevo mexicanos y los tejanos se pelean por quién inventó este famoso platillo. Creo que fue una combinación. El famoso Frito Pie es ¡comida chicana en su mejor momento! Lori y Malena  adaptaron esta receta para hacerla más saludable pero igual de sabrosa. Usa pavo molido en lugar de carne de res. Este platillo lleva tanto chile colorado que nadie sabrá que usaste pavo y no carne de res. El pavo o guajolote como decimos los mexicanos, es mucho más saludable y igual de delicioso. Esta receta cae directamente en la categoría de ‘Poquito de Todo’. ¡No queremos dejar de comer nuestros platillos favoritos, pero queremos ser más medidas con el tamaño de las porciones! ¡Una taza es suficiente! Sirve una deliciosa ensalada verde como primer o segundo plato y quedas más que satisfecha. Usa los Fritos como una guarnición y no como el ingrediente principal. ¡Buen provecho, hermana! Hace 6 tazas. 1 servicio = 1 taza.

English, Healthy Mexican Food, Recipes

New Mexico Green Chile Stew

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New Mexican Green Chile Stew is Queen! La Reina de los Estofados! You might be picking up on a little bias on my part. And that is due to the fact that New Mexico is my home. Furthermore, while I am admitting my biases, I will tell you that there’s no better green chile than New Mexico Hatch Green Chile. Punto.

If you are lucky enough to live in New Mexico, you know what I’m talking about when I tell you that it’s GREEN CHILE SEASON!  And the air is full of green chile aroma. There’s something about a crisp autumn day when the sun is shining but the air is cool, and you’re walking down the street and you smell green chile roasting. If you haven’t experienced this, it’s worth you going out and buying some fresh green chile, hopefully from New Mexico, and firing up the backyard grill. Your neighbors will thank you for enriching their senses and you’ll have the start of the best stew in your healthy recipe box.

So here is our very good and easy-to-follow recipe for New Mexican Green Chile Stew! The hardest part of this recipe is roasting the chiles, and if you have never done that before, it might take a few tries. But let me tell you, it’s worth it. Just give it a try and wear gloves. Another thing, if you are a little lazy, or in a hurry, you can give yourself permission to get frozen Hatch Green Chile from your grocer. And Trader Joe’s has Hatch Green Chile sometimes in the frozen section. Safeway has it in Portland, and any good grocer worth her salt has it in New Mexico and Arizona! And I don’t know about the rest of Texas, but I have found green chile in El Paso! So all this to say, that you are a busy woman, and who am I to judge? If you want to take a short cut, ¡Andale!  Go ahead and buy it in a jar or a can. (Ni Modo!) You can also use Anaheim, and we won’t hold it against you, although then you’re really making Anaheim Green Chile Stew. It’s still good. No worries! Use more! Now, if you are a real New Mexican, you might take offense with us using tomatoes. But I first learned how to make New Mexico Green Chile Stew from the Pink Adobe Cookbook, and Rosalea used tomatoes so I gave myself permission to do that. Finally, this stew is great on a cold evening, and shared with the people you love. It will please the panza and soothe the soul.

¡Qué viva Nuevo México!