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National Hispanic American Heritage Month 2002
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Grilled Chicken With Green Chile Sauce
Marinate meats to make them tender without adding a lot of fat.

         • 4 skinless, boneless chicken breasts
         • 1/4 cup olive oil
         • juice of 2 limes
         • 1/4 teaspoon oregano
         • 1/2 teaspoon black pepper
         • 1/4 cup water
         • 10 to 12 tomatillos, husks removed and cut in half
         • 1/2 medium onion, quartered
         • 2 cloves garlic, finely chopped
         • 2 serrano or jalape€o peppers
         • 2 tablespoons cilantro, chopped
         • 1/4 teaspoon salt
         • 1/4 cup low fat sour cream

Combine the oil, juice from one lime, oregano, and black pepper in a shallow glass baking dish. Stir. Place the chicken breasts in the baking dish and turn to coat each side. Cover the dish and refrigerate overnight. Turn the chicken periodically to marinate chicken on both sides. Put water, tomatillos, and onion into a saucepan. Bring to a gentle boil and cook uncovered for 10 minutes or until the tomatillos are tender. In a blender, place the cooked onion, tomatillos, and any remaining water. Add the garlic, peppers, cilantro, salt, and the remaining lime juice. Blend until all the ingredients are smooth. Place the sauce in a bowl and refrigerate. Place the chicken breasts on a hot grill and cook until done. Place the chicken on a serving platter. Spoon a tablespoon of low fat sour cream over each chicken breast. Pour the sauce over the sour cream.


Mexican Pozole
Only a small amount of oil is needed to saute meat.

         • 2 pounds lean beef, cubed
         • 1 tablespoon olive oil
         • 1 large onion, chopped
         • 1 clove garlic, finely chopped
         • 1/4 teaspoon salt
         • 1/8 teaspoon pepper
         • 1/4 cup cilantro
         • 1 can (15 ounce) stewed tomatoes
         • 2 ounces tomato paste
         • 1 can (1 lb. 13 ounce) hominy

In a large pot, heat oil. Saute beef. Add onion, garlic, salt, pepper, cilantro, and enough water to cover the meat. Cover pot and cook over low heat until meat is tender. Add tomatoes and tomato paste. Continue cooking for about 20 minutes. Add hominy and continue cooking another 15 minutes, stirring occasionally, over low heat. If too thick, add water for desired consistency. Option: Skinless, boneless chicken breasts may be used instead of beef cubes.


Caribbean Pink Beans
Make beans without lard or other fat.

         • 1 pound pink beans
         • 10 cups water
         • 2 medium plantains, finely chopped
         • 1 large tomato, finely chopped
         • 1 small red pepper, finely chopped
         • 1 medium white onion, finely chopped
         • 3 cloves garlic, finely chopped
         • 1 1/2 teaspoons salt

Rinse and pick through the beans. Put the beans in a large pot and add 10 cups of water. Place the pot in the refrigerator and allow the beans to soak overnight. Cook the beans until they are soft. Add more water as needed while the beans are cooking. Add the plantains, tomato, pepper, onion, garlic, and salt. Continue cooking at low heat until the plantains are soft.


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