low-fat, healthy heart, low fat mexican food recipes

Cinco de Mayo Recipes
 

Cinco de Mayo is the most well-known Mexican holiday. Some people mistakenly think it is to celebrate Mexican independence from Spain.

That's not correct - Cinco de Mayo celebrates the Mexican Army victory over France, not Spain.

What is definitely true about Cinco de Mayo is lots of good Mexican food.

Enjoy these traditional Mexican food recipes.




Cinco de Mayo Recipes


Red Snapper Veracruz

Serves 4

 

This recipe was originally published in my free monthly e-Zine, The Whole Enchilada.  Subscribe now for lots more mouth-watering recipes and free access to the complete archives. 

 

Ingredients

3

 

Tbsp

fresh lime juice

3

 

cloves

garlic

2

 

 

dried bay leaves

1-1/2

 

tsp

oregano, dried and crushed

3/4

 

cup

olive oil

4

 

6oz

red snapper fillets

 

 

 

salt to taste

 

 

 

pepper to taste

 

 

 

Tomato Sauce (recipe below)
 

Note: This tomato sauce requires 2-1/2 hours to prepare.

 

Directions

 

Prepare marinade by blending lime juice, garlic, bay leaves, oregano, oil, salt and pepper in blender or food processor. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.

 

Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting occasionally with the tomato sauce.

 

Do not overcook.

 

To serve, place fillets on a platter and cover with warmed tomato sauce. Any extra sauce can be served on the side, accompanied with white rice.

 

Tomato Sauce
 

Ingredients

3/4

 

cup

olive oil

7

 

cloves

garlic, divided

2

 

cups

white onion, finely chopped

2-1/4

 

lbs

tomatoes, finely chopped

3/4

 

cup

green olives with pimiento, finely chopped

1/4

 

cup

capers

       

6

 

fresh

bay leaves (or 3 dried)

1-1/2

 

tsp

oregano, dried and crushed 

2

 

sprigs

thyme, (or 1 tsp dried)

2

 

sprigs

marjoram, (or 1 tsp dried)

1/2

 

tsp

black pepper, freshly ground

 

 

 

salt to taste

 

 

 

hot chile peppers to taste

 

Directions

 

Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.

 

Simmer 2-1/2 hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside.  Use in any recipe that calls for tomato sauce, like
Red Snapper Veracruz.
 


Arroz Mexicana
(Mexican Rice)

Authentic Mexican rice (Arroz Mexicana) is always sautéed in a skillet to blend the flavors.

Ingredients

1-1/3

 

cups

uncooked rice

3

 

Tbsp

cooking oil (or shortening)

1

 

medium

onion, diced

1

 

clove

garlic, diced

2

 

cubes

beef bouillon

       

2

 

cups

water

8

 

oz

tomato paste

1

 

Tbsp

 parsley, minced  

1/2

 

lb

fresh mushrooms, thinly sliced (optional)

1

 

Tbsp

cumin, ground

1

 

tsp

coriander, ground

Directions

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Dissolve bouillon cubes in water and carefully add to mixture.

Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Stir frequently to prevent sticking.


 

Chile con Queso

 

Ingredients

1/2

 

cup

vegetable oil

1/2

 

cup

canned tomatoes

1-1/2

 

tsp

sugar

1

 

 

onion, chopped

1/4

 

tsp

cayenne pepper

2

 

Tbsp

paprika

       

1/4

 

cup

flour

1/4

 

cup

water

1/2

 

lb

American cheese, grated (2 cups)

 

 

 

garlic powder to taste 

 

 

 

salt to taste

 

 

 

black pepper to taste

Directions

Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.

Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick. Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.

Serve warm with tortilla chips.


Chicken Fajitas

Serves 6
 

Ingredients

2

 

lb

chicken breasts, boneless & skinless

6

 

Tbsp

olive oil

1/2

 

cup

fresh lime juice

1

 

Tbsp

garlic, chopped 

4

 

Tbsp

cilantro, chopped

1

 

Tbsp

black pepper

 

 

 

Salt to taste

Directions

Place chicken breasts in a non-metallic pan. Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper in a non-metallic bowl, mix thoroughly and pour over chicken breasts.

Cover and marinate in refrigerator at least 1 hour, preferably overnight. Grill over medium high heat until done.

Cut into bite-size strips, place on warm flour tortillas and add desired toppings.

Suggested toppings:  shredded lettuce, tomato, salsa, pico de gallo, guacamole, and/or sour cream.




 

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