TABLE OF CONTENTS CARNITAS...
03
GRILLED TOMATO SALSA...
04
HORCHATA...
05
EMPANADA DOUGH...
06
PICO DE GALLO...
09
BARBACOA...
10
FLOUR TORTILLA...
11
CHICKEN FAJITAS...
12
BLACK BEANS...
15
SPANISH RICE...
16
MUSHROOM MIX...
17
C H I C K E N T O R T I L L A S O U P. . .
18
CILANTRO CREAMA...
21
cARNITAS Source: Jones, C. November 9, 2012.Website: mykitchenescapdas.com
Carnitas which means “little meats” in Spanish is a Mexican pork dish. An inexpensive, heavily marbled cut of pork, such as boneless Boston butt, is braised or simmered for several hours with seasonings until it is so tender that can be shredded.
STEP 01
INGREDIENTS
Heat oven too 300 degrees, combine all ingredients
YIELD: 16 SERVINGS
into pot (including the orange halves. Bring mixture to a
4 lbs. Boneless pork butt, fat
simmer, then cover pot and place into the oven for about
trimmed and cut into 2-inch cubes
2 hours.
1 1⁄2 teaspoons Salt 3⁄4 teaspoons Black pepper
STEP 02
1 teaspoon Cumin
Once pork is tender remove meat from the pot and transfer into a pan shred with fork. Remove the rest of the contents out of the pot except cooking liquid, put
1 each Onion, peeled and halved 2 each Bay leaves
pot on stove with cooking liquid and reduce for about 20
1 teaspoon Dried oregano
minutes.
2 tablespoons Lime juice 2 cups Water
STEP 03
1 each Orange, juiced (keep halves)
Spread shredded pork onto a lined sheet pan, place pan into oven and broil meat for about 5-8 minutes.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
3
Calories: 230g
Protein: 35.6g
Vitamin B-12: 0mg
Total Fat: 7.6g
Carbohydrates: 2.7g
Calcium: 33mg
Saturated
Fiber: 0.6g
Iron: 2mg
Fat: 2.5g
Cholesterol: 104mg
Sodium: 282mg
GRILLED TOMATO SALSA Smokey flamed grilled vegetables blended to make a bright Salsa, originating from Cuba.
STEP 01
INGREDIENTS
Preheat the grill to medium-high heat. Place the
YIELD: 8 SERVINGS
tomatoes, garlic, chiles, shallots and onions cut side up on a baking sheet. Drizzle the vegetables with oil and sprinkle with salt and pepper.
6 each Roma tomatoes, cored and cut in half length 4 cloves Garlic
STEP 02
1 each Jalapeno, cut in half
Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes,
1 each Shallot, cut in half
turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper
2 tablespoons Olive oil 2 tablespoons Cilantro chopped
to taste. Serve immediately.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 53g
Carbohydrates: 5g
Calcium: 14mg
Total Fat: 3.8g
Fiber: 1.5g
Iron: 0mg
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 282mg
Protein: 1.1g
Vitamin B-12: 0mg
4
HORCHATA Source: Frias, A. January11,2021.Website:Muy Delish
Horchata is a traditional Mexican drink made of white rice soaked in water, it is with cinnamon and sweetened with granulated sugar. Chef’s notes: Break the cinnamon sticks in half, before placing them in rice to soak. If you don’t have cinnamon sticks you can soak the rice in 1 tablespoon of ground cinnamon.
STEP 01
INGREDIENTS
Wash and drain rice. Place the rice, cinnamon sticks and 4 cups of water into a bowl. Cover the bowl and refrigerate overnight or a minimum of 4 hours.
YIELD: 10 SERVINGS 1 cup White rice (uncooked) 2 each cinnamon stick
STEP 02 Remove cinnamon sticks, blend rice in two separate batches of half of the rice and water into a blender. Blend until its very smooth and it forms a paste like texture.
12 ounces Evaporated milk 12 ounces Condensed milk 8 cups Warm water
STEP 03 Remove cinnamon sticks, blend rice in two separate batches of half of the rice and water into a blender. Blend until its very smooth and it forms a paste like texture.
STEP 04 Add both milks to the liquid, and the remaining 4 cups of water. Taste and add sugar or vanilla as needed.
STEP 05 Chill and stir before serving on ice.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 230g
Carbohydrates: 2.7g
Calcium: 33mg
Total Fat: 7.6g
Fiber: 0.6g
Iron: 2mg
Saturated Fat: 2.5g
Cholesterol: 104mg Vitamin B-12: 0mg
Sodium: 282mg
Protein: 35.6g
5
EMPANADA DOUGH Source: Shaw, H. November29, 2021. Website. Honest-food.net
This dough is used to make delicious, baked, or fried pastry stuffed with a variety of fillings, and it originates from Spain.
STEP 01
INGREDIENTS
Mix the flour, salt, and baking powder in a bowl. Add
YIELD: 12 SERVINGS
the shortening and combine using your hands until the mixture looks like sand. Add ice water and vinegar, knead
2 1⁄4 cup AP flour
into a soft and pliable dough. 1 teaspoon Salt
STEP 02
1⁄2 teaspoon Baking powder
Divide dough into 50-gram balls, put balls on a tray and let rest for an hour.
1⁄2 cup Vegetable shortening 1/3 cup Ice water 2 teaspoon Distilled vinegar
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 76g
Carbohydrates: 0g
Calcium: 9mg
Total Fat: 8.5g
Fiber: 0g
Iron: 0mg
Saturated Fat: 2.6g
Cholesterol: 0mg
Sodium: 194mg
Protein: 0g
Vitamin B-12: 0mg
6
PICO DE GALLO Source: Taylor, K. September6, 2020. Website. Cookie+kate
A delicious combination of ripe tomatoes chopped onions and cilantro, and a kick of jalapeno pepper, and it originates from Mexico.
STEP 01
INGREDIENTS
In a bowl combine onion, jalapeno, lime juice and salt and
YIELD: 7 SERVINGS
let marinate for 5 minutes. 1 lbs. Tomatoes, diced
STEP 02
1 cup Onion, chopped
Add tomatoes, cilantro, and black pepper. Taste and adjust seasoning as needed.
1 each Jalapeno, finely minced 1⁄2 cup Cilantro, chopped
STEP 03
1 each Lime
Store in container, place in fridge or on ice.
1 teaspoon Salt 1⁄2 teaspoon Black pepper
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
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Calories: 22g
Carbohydrates: 5.3g
Calcium: 15mg
Total Fat: 0.2g
Fiber: 1.5g
Iron: 0mg
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 338mg
Protein: 0.9g
Vitamin B-12: 0mg
BARBACOA Source:Bryan,L.(2021).Downshiftology. Publicationlocation:Online.
Mexican Barbacoa is traditionally braised beef, made with beef chuck, but can be made with lamb or even goat.
STEP 01
INGREDIENTS
In a bowl add all ingredients except bay leaves and mix.
YIELD: 8 SERVINGS 2 lbs. Beef chuck roast, cut into 3-inch cubes
STEP 02 In pressure cooker add seasoned beef and bay leaves, cook on low for 8-9 hours and 4-5 hours on low.
1⁄2 cup Onion, diced 1 1⁄2 each Chipotles in adobo sauce, finely diced 2 cloves Garlic, minced
STEP 03
1⁄4 cup Lime juice
Remove beef from pressure cooker and shred with fork. Add beef back to the juices and stir.
1 tablespoon Apple cider vinegar 1⁄2 tablespoon Cumin 1⁄2 tablespoon Dried oregano
STEP 04
2 teaspoons Salt
Place beef in the pan and hot hold for service or cool down and store.
1 teaspoon Black pepper 1⁄4 teaspoon Ground cloves 3⁄4 cup Beef stock 3 each Bay leaves
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 430g
Carbohydrates: 5g
Calcium: 62mg
Total Fat: 26g
Fiber: 1g
Iron: 6mg
Saturated Fat: 11g
Cholesterol: 156mg
Sodium: 884mg
Protein: 44g
Vitamin A: 100g
10
FLOUR TORTILLA Source: PW Food & Friends. (2017). Flour Tortillas. Publication location: Website.
Flour tortillas is a type of flatbread made from finely ground wheat flour. Flour tortillas originate from the Mesoamericans. Chef’s notes: [OPTIONAL: Additional information that may pertain to variations]
STEP 01
INGREDIENTS
Mix everything but water until you get a cornmeal texture with flour.
YIELD: 16 SERVINGS 2 1⁄2 cups All-purpose flour
STEP 02
1 teaspoon Fine sea salt
Add water gradually and mix until it comes together. Place dough onto floured surface and knead until smooth. Cover and let the dough rest for 10 minutes.
1 1/2 teaspoons Baking powder 3 tablespoons Vegetable shortening 3/4 cup & 1 tablespoon Warm water
STEP 03 Divide dough into 35 grams balls, flatten balls with rolling pins or a tortilla press, 1/8 inch thick.
STEP 04 Sear in a cast iron pan until it puffs up, flip and cook the other side. Store tortillas in a warmer or two clean towels.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
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Calories: 93g
Carbohydrates: 15.1g
Calcium: 23mg
Total Fat: 2.6g
Fiber: 0.5g
Iron: 1mg
Saturated Fat: 0.8g
Cholesterol: 0mg
Sodium: 118mg
Protein: 2g
Vitamin B-12: 0mg
CHICKEN FAJITAS Source: Karin, 2020, Website: cafedelites.com
Sliced grilled chicken and sliced vegetables served with flour tortillas, originating from Mexico.
STEP 01
INGREDIENTS
Marinate chicken thighs in cumin, garlic powder, chili
YIELD: 8 SERVINGS
powder, and lime juice, and marinate for an hour.
2 lbs. Boneless chicken thighs, pounded
STEP 02
1 tablespoon Olive oil
Heat oil in pan and Sautee peppers and onion in pan and
1 teaspoon Cumin
heat till soft, put in a pan and hot hold. 1 teaspoon Chili powder 1 teaspoon Garlic Powder
STEP 03 At service cook chicken on grill till 165 degrees, slice and serve with vegetables and tortilla.
1 teaspoon Salt 1 each Lime 1 each Poblano pepper, sliced 1 each Red bell pepper, sliced 1 each Yellow bell pepper, sliced 1 each Onion, sliced
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 271g
Carbohydrates: 3.6g
Calcium: 33mg
Total Fat: 19g
Fiber: 1.3g
Iron: 2mg
Saturated Fat: 5.3g
Cholesterol: 95mg
Sodium: 390mg
Protein: 20.7g
Vitamin B-12: 0mg
12
BLACK BEANS Source: Edwards A. June 14, 2018, Website: belleofthekitchen.com
A Mexican side dish of black beans cooked till tender with a mix of vegetables and spices.
STEP 01
INGREDIENTS
Heat oil in saucepan over medium heat, add onions and garlic, cook for 3-4 minutes.
YIELD: 70 SERVINGS 20 cups Black beans, soaked overnight 1/4 cup Olive oil
STEP 02
12 cloves Garlic, minced
Add soaked beans (with water), cilantro, cumin, and salt. Reduce to low heat and cook for 15-20 minutes stirring occasionally. .
5 cups Onion, finely chopped 3 cups Cilantro, chopped 2 tablespoons Salt
STEP 03 Taste and adjust seasoning as needed, remove from heat, transfer into pan and hot hold.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
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Calories: 200g
Carbohydrates: 35.6g
Iron: 1.6g
Total Fat: 1.6g
Fiber: 8.7g
Sodium: 201mg
Saturated Fat: 0.3g
Cholesterol: 0mg
Vitamin B-12: 0mg
Protein: 12.1g
Calcium: 73mg
SPANISH RICE Source: Gladd N. August 11, 2020. Website. Seeded at the Table.
Spanish rice is a Mexican side dish made with tomatoes, rice, garlic, onions, and cooked till golden brown.
STEP 01
INGREDIENTS
In a bowl combine broth, cumin, chili powder, tomato sauce, and salt.
YIELD: 70 SERVINGS 20 cups Long grain white rice
STEP 02
12 cloves Garlic, minced
Heat pan with oil and add rice and Sautee for five
3 cups Onion, finely diced
minutes. Add onions and garlic, cook for 1 minute, then add seasoned broth and bring to boil. Reduce to low heat cover and simmer for 15 minutes.
1 1/2 gallons Vegetable stock 6 cups Tomato sauce 4 tablespoons Cumin, ground
STEP 03
4 tablespoons Chili powder
Turn off heat and uncover, then transfer into pans and
To taste Salt
hot hold.
To taste Pepper
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 204g
Carbohydrates: 44.5g
Iron: 3mg
Total Fat: 0.5g
Cholesterol: 0mg
Sodium:119mg
Saturated Fat: 0.1g
Calcium: 24mg
Protein: 4.3g
Vitamin B-12: 0mg
16
MUSHROOM MIX Source: Isabeleats:Isabel.5/20/19.Blog.
A flavorful mix of spices and sauteed mushrooms to spice up any dish.
STEP 01
INGREDIENTS
In a bowl combine all ingredients, cover, and put in fridge
YIELD: 10 SERVINGS
to marinate for at least 30 minutes.
1 1⁄2 lbs. Mushrooms, sliced 1⁄4 cup Olive Oil
STEP 02
1/3 cup Lime Juice
Heat large skillet, add marinated mushrooms to the skillet and Sautee for 11 minutes.
1/3 cup Cilantro, minced 2 cloves Garlic, minced 2 teaspoons Chili Powder
STEP 03
2 teaspoons Salt
Transfer mushrooms into container and use immediately or cover and cool.
1 teaspoon Cumin 1⁄2 teaspoon Oregano
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
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Calories: 62g
Carbohydrates: 3g
Vitamin D: 254mcg
Total Fat: 5.4g
Cholesterol: 0mg
Iron: 2mg
Saturated Fat: 0.7g
Calcium: 7mg
Sodium: 475mg
Protein: 2.3g
Fiber: .9g
CHICKEN TORTILLA SOUP Source: Holly, July 6, 2020.Book title. Spend with pennies
Chicken Tortilla Soup originally from Mexico City. It’s a combination of hearty vegetables and chicken in a flavorful broth.
STEP 01
INGREDIENTS
Heat olive oil and butter in large pot, add onions, garlic, and bell pepper, cook for about 10-15 minutes.
YIELD: 8 SERVINGS 1/4 cup Olive oil 4 tablespoons Unsalted butter
STEP 02
2 1/2 cups Onion, medium chopped
Add chili powder, and cumin, cook for two minutes, then add chicken stock and chicken thighs, cook for about 20 minutes or until chicken reaches 165F.
4 cloves Garlic, minced 1 each Red bell pepper, deseed and medium chopped 1 1/4 cup Corn tortilla (cut into small
STEP 03
pieces)
Remove the soup from heat, remove chicken thighs and shred then put aside, put half of soup into a bain-marie,
2 teaspoons Chili powder
add tortillas to soup in bain-marie and puree till smooth.
1 tablespoon Cumin, ground
Add blended soup back to other half, add chicken.
8 cups Chicken stock 1 1/2 teaspoon Salt
STEP 04
1 1/2 lbs. Chicken thighs, deboned and deskinned
Store in hotel pans and hot hold.
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G Calories: 311g
Carbohydrates: 8.1g
Iron: 2mg
Total Fat: 19.4g
Fiber: 1.5g
Vitamin D: 26.4g
Saturated Fat: 6.5g
Cholesterol: 91mg
Sodium: 1327mg
Protein: 26.4g
Calcium: 53mg
18
CILANTRO CREAMA Source: Isabel. 9/23/20. Website: isabeleats
Crema is the Spanish word for cream. Crema originates from Mexico and is typically used as a dressing for tacos or a dipping sauce.
STEP 01
INGREDIENTS
Place all ingredients into blender or food processor and blend until smooth.
YIELD: 10 SERVINGS 1 cup sour cream
STEP 02
1/4 cup cilantro
Transfer into squeeze bottle and keep chilled.
1 each lime, juiced and zested 1 each garlic 1 teaspoon salt
N U T R I T I O N A L A N A LY S I S : P E R S E R V I N G
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Calories: 52g
Carbohydrates: 1.8g
Calcium: 30mg
Total Fat: 4.8g
Fiber: 0.2g
Iron: 0mg
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 245mg
Protein: 0.8g
Vitamin B-12: 0mg