Tag: Mexican recipes

7 Healthy (and Delicious) Ways to Celebrate Cinco de Mayo

by in Healthy Recipes, May 4, 2014

enchiladas

Cinco de Mayo may officially be a commemoration of South-of-the-Border victory over France, but for many, it’s more of an opportunity to gorge on pitchers of too-sweet margaritas and baskets of tortilla chips. Healthy eaters craving a night of mariachi-inspired revelry, however, need not feel left out of the fun times. With these light, vivid spins on Mexican favorites, your biggest worry will be ensuring there’s enough hot sauce to go around.

Light Chicken Enchiladas (above, from Food Network Magazine)
All too often, these stuffed tortillas suffocate under an oppressive blanket of cheese. But in this version of the classic baked dish, which brings together skinless, boneless chicken breasts and thyme-accented tomato sauce, the bundles are topped with a humble sprinkle of shredded Muenster. A crown of fresh parsley and cilantro provides a welcome note of fresh greenery.

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The Chef’s Take: Chicken Mole Verde from Tamer Hamawi

by in Chefs and Restaurants, April 30, 2014

chicken mole

“It’s called mole verde oaxaqueno, and we love it because it’s probably the lightest, simplest and freshest of moles,” says Tamer Hamawi, owner of Gran Eléctrica, in Brooklyn’s Dumbo neighborhood.

In this recipe, Hamawi’s beloved mole cooks down with crisped chicken legs and a scattering of plump white beans. This particular mole hails from Oaxaca, in Southwestern Mexico, and possesses all the depth that darker mole poblano is known for, but, thankfully, fewer calories. “Mole poblano is what people generally associate with mole and it is typically thickened by nuts, seeds and raw bread. It’s also seasoned with lot of spices and chocolate,”  Hamawi says. “This one is about fresh.”

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Vegetable-and-Bean Burritos

by in Robin's Healthy Take, July 1, 2013

Just the word “burrito” conjures up thoughts of high-calorie, high-fat fare that has no place on a blog about healthy eating. But, burritos should, quite frankly, be a staple on every healthy menu. It all depends what you stuff inside that tortilla. First, choose your wrap — there are so many healthy wraps to choose from: regular flour, whole-grain, low-carb and even wheat-free tortillas made with grains like quinoa. Next, you can choose a bounty of fresh and wholesome ingredients to cram inside before you roll up. Burritos aren’t deep fried and not necessarily baked (though you can bake them as I’ve done below). That means they make quick and easy meals for any day of the week. In fact, I often make burritos with leftovers from the fridge (cooked rice, veggies, fresh salsa and cooked chicken or steak). I like baking my burritos because it melts the cheese and lightly toasts the tortilla, giving the outside a bit of a crust and a lot more flavor.

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Mexican Bean Salad

by in Healthy Recipes, May 3, 2013

mexican bean salad

This bean salad is perfect for any celebration, but it bursts of flavor make it ideal for Cinco de Mayo. Aside from classic Mexican ingredients, this bean salad takes a twist using white beans instead of black, Greek yogurt instead of sour cream and almonds instead of pepitas. This salad can be served as a light, vegetarian main meal or as a side dish for lunch and it’s perfect for the warm weather that’s headed our way!

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