latin food recipes needed
Hey, I know there are some Cubans, Dominicans, Puerto Ricans and Colombians out there that had Weight loss surgery.. could you please share some of your recipes with me? I am so sick of eating bland food and want to incorporate food with "sabor" into my diet!!
you could also email [email protected]
you could also email [email protected]
Don't leave out the American southwest when it comes to a bit of spice. Texas, New Mexico, Arizona, and California all have latin roots, too.
Here's my Green Chile Stew
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
1 lb steak tips, cut in 1" cubes
1 can beef broth
1 can chicken broth
1, 2, or 3 roasted, peeled New Mexico-style green chiles
or
1, 2, or 3 4-oz cans of diced green chile, hot (Hatch brand, preferably)
1 baking potato, cut in 1" cubes (optional)
salt and pepper to taste
Start easy with the chile unless you are already a confirmed chile-head. Jalapinos are not New Mexican-style chiles; neither are habineros. Canned chile may only be available in medium or mild in some parts of the country, in which case pour it on.
In a dutch oven or large sauce pan saute the onion and garli****il soft. Add tomato paste and stir to coat the onion and garlic. Move the onion mix to the outside edges of the pan and add the steak tips. When browned add the broth, green chile, and potato. Bring to a boil, reduce heat, and simmer until the potato is tender. Add salt and pepper to taste.
In New Mexico this would be served with tortillas or sopapillas (fried bread) with honey to cut the heat--not exactly wls-friendly. If you make your chile too spicy, I suggest drinking some milk to cut the heat. The sugar (lactose in milk, honey on the sopapillas) binds up the capsacin in the chile and eases the pain.
Hope that helps with your search for sabor!
Here's my Green Chile Stew
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons tomato paste
1 lb steak tips, cut in 1" cubes
1 can beef broth
1 can chicken broth
1, 2, or 3 roasted, peeled New Mexico-style green chiles
or
1, 2, or 3 4-oz cans of diced green chile, hot (Hatch brand, preferably)
1 baking potato, cut in 1" cubes (optional)
salt and pepper to taste
Start easy with the chile unless you are already a confirmed chile-head. Jalapinos are not New Mexican-style chiles; neither are habineros. Canned chile may only be available in medium or mild in some parts of the country, in which case pour it on.
In a dutch oven or large sauce pan saute the onion and garli****il soft. Add tomato paste and stir to coat the onion and garlic. Move the onion mix to the outside edges of the pan and add the steak tips. When browned add the broth, green chile, and potato. Bring to a boil, reduce heat, and simmer until the potato is tender. Add salt and pepper to taste.
In New Mexico this would be served with tortillas or sopapillas (fried bread) with honey to cut the heat--not exactly wls-friendly. If you make your chile too spicy, I suggest drinking some milk to cut the heat. The sugar (lactose in milk, honey on the sopapillas) binds up the capsacin in the chile and eases the pain.
Hope that helps with your search for sabor!
Just made your green chile and it is WONDERFUL!!!
I wanted to thank you so much for this recipe!! I needed this pizazz to remind my tastebuds that there is flavor everywhere..and this did it!! I made a huge pot but after it cooled was able to freeze some for another day, another fix!!
Nice!! Thanks again!!
Lisa
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