La Parrilla Cookbook 2022

Page 1



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

9

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

11

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

15

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

17

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

21

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





Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.