Hispanic Heritage Month Recipes

Like many cultures, food is a big part of Hispanic cultures and is handed down between generations.  Chef and author, Amalia Moreno-Damgaard shows us two dishes that are popular in several countries in honor of Hispanic Heritage Month.

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FLOR DE IZOTE GUISADA
Yuca Blossoms with Tomato Chirmol

Recipe by Chef Amalia Moreno-Damgaard, AmaliaLLC.com
Serves 2 people

1 tablespoon canola oil
¼ cup diced yellow onion
½ teaspoon minced garlic
¾ cup diced Roma tomatoes
6 oz. vegetable or chicken stock
¾ teaspoon Kosher salt
1 (6 oz.) package frozen yucca blossoms
2 to 3 teaspoons freshly squeezed lime juice

Add the oil to a skillet at medium low heat. Add the onion, garlic, tomatoes, stock, and salt, and bring to a quick boil, lower the heat and cook until saucy, for 5 minutes. Mash the sauce ingredients to create a chunky sauce consistency.

Add the frozen yucca blossoms, lime juice, stir well gently, and cook at low heat, covered, for 3 to 5 minutes.

Serve.


GUISO DE CHILOTES CON PIPIÁN
Baby Corn and Chayote Squash Stew

Recipe by Chef Amalia Moreno-Damgaard, AmaliaLLC.com
Serves 4 to 6 people

1 ½ tablespoons butter
2/3 cup small diced yellow onion
¼ cup diced green chiltomas (or green bell pepper)
¼ cup diced red chiltomas (or red bell pepper)
2/3 cup small diced vine ripened tomatoes
6 ounces vegetable or chicken stock
1 large pipián (chayote squash), peeled, sliced or diced
12 chilotes (fresh baby corn) or 1 (15 oz.) can baby corn, rinsed, in 1-inch slices
1 ¼ teaspoon Kosher salt
2 hand-torn corn tortillas
¼ cup skim milk
2 tablespoons Latin cream (Nicaraguan, Guatemalan, Salvadoran, Honduran, or Mexican)

 Garnish

½ cup seeded and very small diced tomatoes, sautéed

Add the butter to a medium skillet and melt for one minute. Add the onion and cook until translucent, 2 to 3 minutes. Add the peppers, tomatoes, and cook 2 minutes. Add the stock, stir well. Add the chayote squash and the baby corn, and salt, cover, and simmer for 4 minutes.

In a blender, combine the milk and torn tortillas and process to a creamy consistency, 3-4 minutes.

Add the milk mixture to the vegetables, mix thoroughly, and cook 2 minutes to thicken. Add the cream, blend thoroughly, and cook 1 minute.

Garnish and serve immediately.

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