3 Meals to Help You to Celebrate Hispanic Heritage Month

Food & Drink
By: Faith Phares | Kristina Guerrero Posted: 4:36 PM, Sep 22, 2021 Updated: 5:05 PM, Sep 22, 2021

Nothing brings people together like a homemade meal! We spoke to Marisel Salazar, a Latinx food writer, host and cook, who shared three tasty recipes to help us celebrate Hispanic Heritage Month.

 

1. Plantain Chilaquiles

Ingredients

  • 1 can refried pinto beans

  • 1/4 cup extra virgin olive oil

  • 2 tsps minced garlic

  • 4 eggs

  • 1/2 tsp adobo powder

  • 1 bag plantain chips

  • 1 cup salsa verde or rojo

  • 1/2 queso fresco

  • 1/2 cup sliced green onions

  • 1/2 cup thinly sliced radishes

  • 1/2 diced avocado

Directions

  • Warm refried beans on the stovetop in a sauce pan or at 30-second increments in the microwave. Set aside.

  • Add olive oil to a sauce pan over medium-high heat. Saute garlic until fragrant about 2 minutes. Do not let burn. Scramble eggs in a bowl. Add eggs, and season with adobo. Scrambling eggs only halfway cooked — do not fully cook. Reduce heat to low.

  • Add plantain chips, mixing with eggs until heated through and eggs are cooked. Add one cup salsa verde or rojo and mix until combined. Remove from heat.

  • To serve, add chilaquiles to a plate, top with refried beans, queso fresco, green onions, radishes and avocado. Alternatively, serve tableside with toppings in the pan.

 

2. Cuban Pasta Salad

Ingredients

  • 1 pound cooked and drained bowtie pasta

  • 1/2 cup mayo

  • 1 tablespoon Dijon mustard

  • 1-2 tablespoon white vinegar

  • 1 cup diced red, green, orange, and yellow bell peppers

  • 1 cup  multi-colored heirloom tomatoes, halved

  • 1/2 diced red onion

  • 1 cup cubed cooked ham

Directions

  • Cook pasta according to package directions. Drain and rinse under cold water. Shake off excess water.

  • To make the dressing, whisk together mayo, Dijon mustard, and vinegar.

  • In a bowl add drain pasta, bell peppers, tomatoes, red onion, ham,

  • Toss with dressing until thoroughly coated. Chill covered in the refrigerator for several hours. Serve cold. Buen provecho!

 

3. Dulce de Leche Brownies

Ingredients 

  • 1 box (1lb 1 oz or 18 oz) brownie mix (prefer boxed brownie brands like Ghiradelli or “fudge” boxed brownie mixes or double chocolate) plus water, vegetable oil and eggs called for on brownie mix box. Typically:

  • 3 tbs water

  • 1/2 cup vegetable oil

  • 2 eggs

  • 1 can (13.4 or 14 oz) dulce de leche (La Lechera is preferred but any canned should do)

Directions

  • Grease an 8 x 8 square baking pan. Preheat your oven according to package directions. Prepare boxed brownie mix as directed.

  • Spread brownie batter in a greased 8×8 pan.

  • Open canned dulce de leche. Place half in a glass bowl and warm for 30-45 seconds or until stirrable.

  • Drop large dollops of dulce de leche on the surface of the batter. Using a knife, slowly swirl it through the brownie batter.

  • Bake brownies according to package directions about 40-45 minutes or until the center is almost set.

  • Let the brownies cool in the pan for 15 minutes. Sprinkle with coarse sea salt to finish. Use a very sharp serrated knife to cut the brownies into squares or leave in the pan whole.

And now you’ve got three delicious recipes to help you celebrate Hispanic Heritage Month!