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I will try it tonight! Sounds scrumptious. True latin meals, as George suggests, are high in complex cabs, some protein and minimal saturated fat. Too bad we mix it with all the fats and oils in the fast-food business. Just make it at home. Miroslava gives us a great roadmap.
Latin dishes are generally nutritious. They always contain fruits and vegetables with a cheese added as garnish if any.
The best thing to do is take out the American cheese, sodas, sugar, breads and hydrgenated breads. What your left with is suprisingly good for you with lots of flavor.
On top of this teach portion control and stress reduction methods. As the number one minority in the US hispanics need perspective, and inexpensive options.
I have one recipe for You – “Potato Tacos”:
2 russet potatoes 1/2 can chopped green chilis, undrained
1 onion, chopped 2 tablespoons flour
3 cloves garlic, minced 4 large taco shells
1 tablespoon olive oil 1/2 Big Batch Guacamole
1/2 teaspoon salt 1 cup shredded Chedder cheese
1/8 teaspoon pepper
1 can evaporated milk
1.Preheat oven to 450 F.Scrub potatoes and cut into 1-inch pieces, including some of the skin on each piece. Combine in roasting pan with onion and garlic. Drizzle with olive oil and sprinkle with salt and pepper and toss to coat. Roast for 30 minutes, than turn vegetables with a spatula and roast for 15-20 minutes longer until potatoes are tender and browned.
2.When potatoes are done, combine evaporated milk, undrained chilis, and flour in a large saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes or until mixture begin to thicken.
3.Stir in potato mixture until coated.Heat taco shells in the oven until crisp, about 3-4 minutes. Make tacos with potato mixture, guacamole, and cheese.
I borrow this recipe from the Linda Larsen book “The $7 a meal cookbook”.
I will hope You enjoy this recipe.Bon appetite!
I have some recipes…email me at [email protected] and I’ll share them with you. Kids tested and husband approved! Quick and easy!