Enfrijoladas

By Chef Claudette Zepeda

Enfrijoladas is a very traditional food in Mexico that is eaten typically for breakfast. It’s basically like enchiladas, but the sauce is made with beans (frijoles) instead of chili pepper sauce. This is a plate that moms make at home, all Mexican restaurants have it on the menu, and it’s a kids favorite because it’s not as spicy as enchiladas.

Yields 1 dozen

Ingredients

• 4 cups of Pinto Beans, Cooked
• 2 cups of Milk
• 1 Guajillo chile, remove seeds (or chipotle en adobo)
• ¼ cup Cilantro
• 1 Tbs Epazote or mint
• 1 Avocado leaf (ea)
• ½ cup of Shredded cheese
• ½ cup of Sour cream
• 12 Tortillas (ea)

Directions

1. In a medium pot bring to a simmer the beans, milk, guajillo chile, epazote and avocado leaf (if you have, omit if not) for 15 -20 min.
2. Remove from heat and add all ingredients from pot to blender and blend until smooth
3. Soften tortillas on comal before dipping into bean sauce
4. Place tortillas on plate and folding them in half
5. Garnish with cheese and sour cream if desired

Gelatina de Leche (Panna Cotta) with Mango

By Chef Claudette Zepeda

No kids' party in Mexico would be complete without a gelatin, it’s usually served together with the birthday cake. Gelatinas are sold on street corners, in little stores and bakeries, and are served in family reunions, and small to gourmet restaurants. Mexico has the biggest diversification of this staple dessert that shows all the colors, fruits and flavors of Mexican culture. It’s a very easy, versatile and delicious recipe.

Yields 8 servings

Ingredients

• 5 cups of Whole Milk
• 4 gelatin envelopes
• ¾ cup of unrefined sugar
• 1 cup of cold water
• 2 mangos, fresh and diced
• 2 cinnamon sticks, ceylon pref.
• 1 lemon zest

Note: If you cannot find Ceylon cinnamon, you can use 1 1/2 tsp ground cinnamon.

Directions

1. In small pot heat half of milk, sugar, zest and cinnamon sticks until it simmers
2. In small dish dissolve gelatin in cold water until all liquid is absorbed
3. Turn off heat and add gelatin to milk and stir until completely dissolved
4. Add remaining milk and strain
5. Pour gelatina into dish and add in the pieces of mango
6. Refrigerate until firm, serve with fresh mango and enjoy

Strawberry and Milk Energy Bites

By Chef Claudette Zepeda

The energy bites are pretty much the perfect snack. They are a convenient, and easy-to-make, and they provide a good balance of complex carbs, healthy fats, and filling protein. They are gluten-free and they don’t need baking, which make them a delicious and nutritious bite and breakfast on the go, or an after-school snack for the whole family! Plus making them is an activity that moms can share with their kids. Enjoying them with a tall glass of milk adds essential nutrients that kids and adults need, and makes them even more delicious.

Yields 24 servings

Ingredients

• 2 cups cashews
• 2/3 cup coconut, unsweetened
• 1 ½ cup dates (Barhi if possible)
• 2 tablespoons flax seed, ground
• 3 tablespoons Whole Milk
• 2 tablespoons strawberry purée
• 1/2 teaspoon vanilla extract

Directions

1. Add cashews in food processor and blend until well ground, add flax and coconut
2. Add dates, strawberry purée and milk and mix well, add vanilla
3. Scoop with Tablespoon for even sized bites and roll in ground coconut/ flax mix to ensure they don't stick to themselves
4. Enjoy with a tall glass of milk!

Oatmeal Beverage (Atole)

Quaker

For oatmeal lovers, this atole will definitely be a new favorite. Atole de avena is a very traditional hot beverage in Mexico, but it’s basically a drinkable version of oatmeal. Unlike other atoles (like champurrado, which is also delicious) that are thickened with either cornstarch or masa harina, this atole de avena is thickened with oats. It’s delicious and easy to make, people also drink it to help with cholesterol and it’s perfect to start the day because it’s nutrient-rich, has the perfect thickness and a sweet touch for the whole family.

Yields 4 servings

Ingredients

• 2 Cups Water
• 1 1/2 Cups Oats
• 3 Cups Whole milk
• 1 Whole Mexican cinnamon stick
• 1 Pinch of salt
• 1 Tablespoon Piloncillo or sugar to taste

Directions

1. Add water and cinnamon stick in a medium-sized saucepan and bring to a boil.
2. Lower heat and simmer for about 4 minutes.
3. Add oats, stirring frequently.
4. When oats have absorbed most of the water, add in the milk and stir to combine well.
5. Simmer until atole reaches desired consistency.
6. Atole is usually on the thinner side for sipping. Add more milk if needed.
7. Add piloncillo to taste.
8. Remove cinnamon stick and serve.