Latin food stands as one of the most historic, ethnic cuisines in the United States. A strong influence from the Spanish and Aztecs created a diverse culture, passionate for bold, complex flavors. Food traditions have been passed down through people’s lineage keeping them alive. Today, explore making time-honored favorites in your own home with recipes that have been given a modern twist.
Killer Grilled Chicken Guacamole Burrito Bowls
- 1 cup long-grain brown rice
- 1 cup chopped fresh cilantro leaves
- 4 (4-ounce) skinless boneless chicken thighs, cut into 1 1/2-inches pieces
- 2 teaspoons kosher salt, divided
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 4 ears yellow corn, husks removed
- 1 medium red onion, cut into wedges
- 2 cups grape tomatoes, halved
- 1 (8-ounce) package WHOLLY® guacamole fire roasted hatch chile
- Garnish: fresh cilantro, jalapeño slices, lime wedges
Instructions
Cook rice according to package directions. Stir in cilantro and keep warm.
Heat grill to medium-high heat. Sprinkle chicken with 1 teaspoon salt, cumin and next two ingredients.
Brush corn and onion with oil. Grill chicken 5 to 7 minutes per side or until cooked through. Grill corn and onion until lightly charred. Cut cobs into pieces or remove kernels from each cob.
Divide rice mixture evenly among 4 bowls. Top each bowl with chicken, corn, onions, tomatoes and guacamole. Garnish if desired.
Hawaiian Poke Bowl
- 1/2 cup uncooked quinoa
- 8 ounces fresh tuna, cubed
- 1 tablespoon HOUSE OF TSANG® Ginger-Flavored Soy Sauce
- 1 tablespoon olive oil
- 2 tablespoons chopped green onions
- 1/2 (8-ounce) package WHOLLY® Spicy Guacamole
- 1 mango, peeled and sliced
- 1/2 cup cucumber, sliced
- 1/2 cup purple cabbage, shredded
- Garnish: fresh mint leaves, ginger-flavored soy sauce
Instructions
Cook quinoa according to package directions.
In small bowl, combine tuna, soy sauce, olive oil and green onions. Cover and chill 15 minutes.
Place cooked quinoa on serving platter. Top with tuna, guacamole, mangoes, cucumber and cabbage. Garnish with fresh mint leaves and soy sauce, if desired.
Pork Chalupa With Beans
- 3 pounds HORMEL® boneless pork shoulder or butt roast, cut into large chunks
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon Mexican oregano
- 1 pound dry pinto beans, rinsed
- 2 cloves garlic, minced
- 1 (4.25-ounce) can diced green chilies
- 1 (16-ounce) jar HERDEZ® Salsa Verde
- 2 cups chicken broth
- 12 tostada shells
- Toppings: Shredded lettuce, queso fresco, chopped onion, chopped fresh jalapeño, chopped fresh cilantro, HERDEZ® Salsa Verde and HERDEZ® Salsa Casera for serving
Instructions
Place pork in a slow cooker.
Sprinkle with chili powder, cumin, oregano, beans, garlic, canned chilies, salsa verde, and chicken broth.
Cover; cook on HIGH setting 6 to 8 hours or until meat and beans are tender.
Serve pork mixture on tostada shells; top with suggested toppings.
Puebla Style Chalupas
- 1 cup masa (corn tortilla mix)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons vegetable shortening, room temperature
- 1/4 cup warm water
- Canola or vegetable oil, for frying
- 4 cups shredded lettuce
- 1 cup crumbled queso fresco
- 3/4 cup sour cream
- 1 diced ripe tomato
- 2 avocados, pitted, peeled and diced
- 2 cups homemade or store-bought cooked, shredded chicken
- 1/2 cup HERDEZ® Salsa Verde
- 2 cups homemade or store-bought refried beans
Instructions
In a food processor or mixing bowl, combine masa, flour, and salt.
Pulse processor or stir to combine.
Add butter and shortening, then pulse processor (or combine by hand) until mixture resembles coarse meal.
Add water, 1 teaspoon at a time, until dough comes together but is not sticky.
Let dough rest 5 minutes before using.
Heat 2 inches of oil (enough so that the oil is 2 inches deep) in large pot to 365°F (180°C).
Break off 2 tablespoons of dough and shape into round disc, about ¼ -inch thick.
Repeat with remaining dough.
Fry bread in hot oil until golden on both sides, turning once; drain on paper towels.
Place lettuce, cheese, sour cream, tomato and avocado in serving bowls.
In a mixing bowl, combine shredded chicken and HERDEZ® Salsa Verde.
Mix to coat chicken well.
To serve, spoon a teaspoon of refried beans onto each of the fried Chalupa shells.
Top with 1 teaspoon of the HERDEZ® Salsa Verde Chicken.
Set platter out on buffet and place serving bowls of toppings all around.
Chipotle Lime Shrimp Tacos
- 12 ounces shrimp, peeled and deveined
- 1 tablespoon canola oil
- 1 tablespoon chipotle peppers in adobo sauce, minced
- 2 teaspoons grated lime rind
- 2 teaspoons fresh lime juice
- 1/8 teaspoon kosher salt
- 1 (8-ounce) package WHOLLY® Classic Guacamole
- 8 corn tortillas, heated
- Toppings: shredded cabbage, sliced jalapeños, sliced radishes, fresh cilantro leaves, crumbled cotija cheese, fresh lime wedges
Instructions
In medium bowl, combine shrimp and next 5 ingredients. Cover and chill 30 minutes.
Heat oil in large cast-iron skillet over medium-high heat. Add shrimp and cook 1 to 2 minutes per side or until charred and cooked through.
Divide guacamole evenly among corn tortillas. Place shrimp over guacamole. Top with desired toppings.
