Sam Negrin

June 26, 2015

How To Host A Guilt-Free Mexican Fiesta

by Jenna Vanella / GOOD FOOD / Home / Meals / Quick Snacks / Sweets / 0 Comments

IMG_6759 (1)As soon as the summer sun starts shinning, I crave the perfect blend of tangy, sweet and spicy citrus flavors of my favorite restaurant, Besito. I take pleasure in the fresh, table-side guacamole, frozen pomegranate margaritas and hot churros that are served complimentary alongside Mexican Worry Dolls when the bill arrives.

While I was chatting with some ladies at my café, many of them had never enjoyed fresh guacamole and margaritas, and much to my surprise… many of the women were clueless to what churro’s even were! When it was time to plan my next healthy cooking class, I knew exactly what I would teach these ladies to create, a fresh, health-conscious, spin on my favorite cuisine: Mexican. These four recipes are the perfect weekend treat: Fresh Guacamole, Quinoa Fiesta Salad, Pomegranate Margaritas and Baked Churros (not fried!). Scroll down to see more:


Fresh Guacamole

[row] [column size=’1/2′]Ingredients:
1 Hass avocado
2 tbsp chopped cilantro
1 tsp chopped jalapeno chiles
2 tsp chopped onions
2 tbsp chopped tomato (juice & seeds discarded)
1/2 salt (or to taste)
[/column] [column size=’1/2′]Instructions:
1. In a bowl (or molcajete), thoroughly mash 1 tsp cilantro, 1 tsp chopped onions, 1/2 tsp jalapeno & salt into a juicy paste with the back of a wooden spoon
2. Carefully slice and spoon the avocado into a bowl
3. Add the avocado to the paste then thoroughly mix together, then add the rest of the ingredients and fold
4. Add more jalapeno chiles and salt to taste[/column] [/row]


Quinoa Fiesta Salad

[row] [column size=’1/2′]Ingredients:
1 cup quinoa, cooked
1 14 oz can black beans, drained & rinsed
1 14 oz can organic corn kernels, drained & rinsed
3-4 small sweet peppers, chopped
4 green onions, diced
1/4 cup chopped cilantro
1/2 cup shredded cheddar cheese
Juice of 2 limes
1/3 cup olive oil
1 tsp ground cumin
1/2 tsp black pepper
1 tsp salt
[/column] [column size=’1/2′]Instructions:
1. Transfer cooked (and cooled) quinoa to a large bowl
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, black pepper & salt
3. Add black beans, corn, peppers, green onions, cheese & cilantro to the quinoa
4. Stir in dressing and toss to coat

Editor’s Note: Cooking quinoa in chicken or vegetable stock will add more flavor. To reduce sodium, use dehydrated black beans and fresh corn.[/column] [/row]


Pomegranate Margarita (makes one)

[row] [column size=’1/2′]Ingredients:
1 1/2 oz Patron Reposado Tequila
1/2 oz Cointreau
2 oz pomegranate juice
1 oz tangerine juice
1/2 fresh squeezed lime
Salt, to rim glass[/column] [column size=’1/2′]Instructions:
1. Pour margarita salt on a small plate, then rim the serving glass with lime and gently spin the rim onto the salt to stick
2. Fill glass with ice
3. Pour (in order): tequila, cointreau, pomegranate juice, tangerine and then finish with lime[/column] [/row]


Baked Churros (makes 20 small)

[row] [column size=’1/2′]Ingredients:
1/2 cup unsalted butter
1/2 tsp salt
1 cup water
1 cup all-purpose flour
3 eggs
1 tsp vanilla
1/2 cup sugar
1 1/2 tsp cinnamon
Coconut oil cooking spray[/column] [column size=’1/2′]Instructions:
1. Preheat oven to 350 degrees F
2. In a medium saucepan, combine: butter, salt and water. Bring to a boil over medium-high heat
3. Remove from heat then add the flour and stir with a spoon to combine. The mixture will thicken and start to resemble the texture of mashed potatoes
4. Leave dough in the saucepan; using a hand-mixer on low, add one egg at a time – mix well before adding each egg. The mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again
5. When all the eggs are combined, add the vanilla. The dough will be thick and starchy (still, similar to mashed potatoes)
6. Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe out 2-inch lines of dough with at least 1-inch between each churro
7. Bake in oven for 15-20 minutes or until golden brown, when a toothpick comes out clean
8. Fill a shallow dish with cinnamon and sugar. Spray churros lightly with cooking spray then roll them in the cinnamon-sugar
9. Enjoy, HOT![/column] [/row]


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