Hispanic Emphasis Program Manager Cookbook National Hispanic Heritage Month

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4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese


1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.



This dish originates from the State of Yucatan in Mexico.


1 Red onion (call it purple if you like, it looks purple to me)

2 pounds of boneless pork shoulder

1 achiote seed paste tablet, 100 grams, 3.5 ounces

3 bay leaves

1 tsp Rosa Blanca (Chicken bouillon) powder

Salt to taste

Habanero chili sauce

Corn tortillas

1 t Red Wine vinegar


  • Cut the onion in thin, long slices

  • Open the kitchen windows

  • Boil the pre-cut onion for 10 minutes or until fully cooked in a mixture of half Red Wine vinegar and half water, just enough to cover the onion in the sauce pan

  • Did I mention that you had to add the bay leaves to the mix before you cook the onion?

  • Put the onion mix in the refrigerator, it should be served cold. This is best done overnight.

  • Cut the pork meat in chunks and discard big pieces of fat, leave some fat as it adds to the flavor

  • In a separate container, mix half a cup of Red Wine vinegar, one and a half cups of water, and some salt

  • Add a tea spoon of chicken bouillon to the water mix, and dissolve the achiote paste tablet in it. This may take a while to mix.


  • Set tall frying pan in mid-high heat

  • Add the pork and the achiote-water mix

  • Bring to a boil, reduce heat to low and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily

  • Pull apart the meat and cook for a little while longer, add a little water whenever necessary to keep the meat covered

  • Heat the tortillas and enjoy, Cochinita Pibil is served in a plate where everyone makes "tacos" from it.

  • To each tortilla, add some of the Cochinita, some pickled onions and Habanero sauce. The tortilla should get a little wet with the Cochinita sauce. It should not be dry.


A Pressure Cooker really helps here. If you like making dishes like this one often you should consider the pressure cooker. It will cut cooking time to half hour.

Heating tortillas on a microwave: To heat tortillas you can wrap them in a kitchen towel and put them inside a container. Microwave 15 seconds per tortilla. If you can't get some sort of pork. Check out your neighbors pets.

Habanero sauce can be very hot. Some have great taste and others are simply heat. Avoid the extreme heat.

Achiote seeds or Annatto seeds can be used to make the paste if you can't find it in paste form. You must mush them into a paste and it will be hard to do.


Envueltos de Mazorca


Submitted by Martha Nunez-Hagius

HEPM, Idaho
(Preparación y cocción: 1 1/2  Receta para 8-10 porciones / calorías por poción: 222)

1 libra de queso blanco rallado

10 mazorcas tiernas

1 huevo batido como para perico

1 lata pequeña de crema de leche Nestle

Azúcar y sal al gusto

Hojas de maíz.

Desgranar las mazorcas y molerlas con el queso; amasar bien, incorporar el huevo, la crema de leche Nestle, el azúcar y la sal, continuar amasando hasta que quede una masa firme.

En cada hoja de maíz, colocar un poco de la masa preparada. Doblar la hoja y sujetarla con una pita.

Colocarlos en una olla con agua, llevar al fuego durante 30 minutos aproximadamente.


Se recomienda colocar algunas tusas en el fondo de la olla para evitar que se peguen los envueltos.

Envueltos de Mazorca (Corn Wraps)

Submitted by Martha Nunez-Hagius

HEPM, Idaho
(Preparation and baking: 1 1/2 Recipe for 8-10 servings/calories per serving: 222)

1 pound of grated white cheese

10 ears of corn

1 egg (beaten)

1 small can of cream milk.

Sugar and salt to taste


Remove the grain from the corn and grind them with the cheese; to knead well, add the egg, the cream, the sugar and the salt, continue kneading until the dough is firm.

In each husk placed a little bit of the prepared dough. Fold the husk firmly around the dough.

Steam them in a pot with water for approximately 30 minutes.


Place some cobs at the bottom of the pot to avoid the corn wraps from sticking together.

King Ranch Casserole
Submitted by Judy Tschetter, Beadle Conservation District, Huron, South Dakota. I got this recipe from my sister-in-law when I visited my brother and family in Singapore. They had lived in several different towns in Texas and I think she got it from someone in Texas.
1 pkg. flour tortillas, cut in bite size pieces

2-3 cups cooked chicken, cubed

½ lb grated cheddar cheese

1 can Rotel tomatoes, drained

2 cans cream soup

½ cup chopped onion

1 bell pepper, chopped

1 tsp chili powder

Mix all together. Pour in casserole dish and bake at 375 for 30-45 minutes (until hot and bubbly). Place beans in large bowl. Add enough water to cover. Let stand overnight. Drain well. Place beans in large saucepan. Add enough water to cover. Bring to boil and cook until beans are almost tender, about 30 minutes. Drain. Heat oil in large skillet over medium high heat. Add onions, garlic and jalapeños and sauté until tender, about 4 minutes or so. Add chili powder and cumin and stir until fragrant, about 1 minute. Add beans, tomatoes with juices, 2-1/2 cups water and sugar. (I used the bean broth). Bring to a boil. Reduce heat to medium-low and simmer 20 minutes. Add chipotle to black bean chili. Simmer until chili is very thick, stirring frequently and adding more water by 1/2 cupfuls if chili is dry about 1 hour 15 minutes. Season with salt and pepper.
Divide tortilla chips among bowl. Ladle chili over chips. Spoon dollop of sour cream atop each and serve hot. Serves 6


Rosa L. Reyes

Soil Conservationist, LaBelle, FL

Hispanic Emphasis Program Manager for Florida
Serves 6
1 cup well fried beans or canned

1 14 ½ ounce bag round corn tortilla chips or one recipe Tortilla Chips

4 ounces shredded Monterey Jack cheese

3 pickle jalapeño chilies, sliced

For Toppings (optional)
Guacamole or chunky fresh tomato

Shredded chicken or beef

Sour cream

Chopped green onions

Preheat oven to 100 degrees F.

Spread a thin layer of beans on each chip and place on a heatproof platter or baking pan. Sprinkle on the cheese and top with the chilies. Bake in the oven for about 5 minutes, until the cheese is melted. Serve immediately as is or add the toppings, alone or in a combination.

Cucumber Cooler
Serves 4 to 6
2 large cucumbers, peeled, seeded, and roughly chopped

Juice of 3 limes

6-8 tablespoons sugar
For the Garnish
Springs of mints or long sticks of cucumber (optional)
Blend the cucumber, lime juice, sugar and 2 cups of cold water in a blender until frothy.

Pour into a glass pitcher and add 4 additional cups of cold water. Taste for sugar and lime, adding more if needed. If not drinking immediately, store in the refrigerator, covered, for no more than 2 hours. Before serving, put ice cubes into tall glasses, stir in the cucumber water, and pour. For a special touch, add a garnish of mint or cucumber.

New Mexico Red Chile
Margaret Gigante

Colorado HEPM

NRCS Soil Conservationist

3590 E. Main Street

Trinidad, CO

  • ½ Lb Ground beef (can be made with almost any kind of meat)

  • ½ Fresh Onion or dried minced onion

  • Salt

  • Pepper,

  • Garlic Salt

  • 2-3 Tbs Red Chili Powder*

  • 2-3 Tbs Crushed Red Chili (Chili Caribe)*

  • ½ Cup Flour or 1/3 cup cornstarch

  • ½ can Tomato Sauce

*Availability may vary depending on geographical location. Red Chili powder and Crushed Red Chili can usually be found at most grocery stores but you may have to search at specialty stores.

In medium sized sauce pan, brown ground beef until well cooked, drain excess grease. Season to taste with salt, pepper, onion (fresh or dried minced onion) and garlic. Add 2-3 Tbs of red chili powder and 2-3 Tbs of crushed red chili. Add 1 quart of water and ½ can of tomato sauce. Bring to a rolling boil. In a separate container, mix flour or corn starch with COLD water to make a slightly thick mixture, make sure to dissolve all lumps. Pour mixture into boiling chile while stirring to thicken to a gravy-like consistency (make sure to stir well or you will get lumps). If chile is not thick enough, add more flour or cornstarch mixed with water. Bring to a boil again and it is ready to serve. The amount of chili powder or crushed chili added can be adjusted to make a hotter or milder chile.
Chile can be served many ways:

  • Eat as is with tortillas, sopapillas, crackers, bread or corn bread

  • Chile Fries—serve Chile over French fries and top with cheddar cheese, lettuce and tomatoes

  • Smothered Burrito—Serve Chile over a bean burrito and top with cheddar cheese, lettuce and tomatoes

  • Chile Beans—Mix Chile with Pinto Beans and eat with tortillas, sopapillas, crackers, bread or cornbread

  • Frito Pie—Serve Chile over Fritos or corn chips and top with cheddar cheese, lettuce and tomatoes

Family Recipe Submitted by Margaret Gigante, CO NRCS


Flan de Calabaza o Panapen (Pumpkin Flan)

Misty Falcon, OR


1 cup of boiled and mashed pumpkin

2 cups of sugar (1 cup for the flan mix and the other for the caramel)

1 can of evaporated milk (13oz –non diluted)

5 whole eggs

1 tsp. vanilla

1 tsp. pumpkin powder or cinnamon


In a blender, mix the evaporated milk, pumpkin, 1 cup of sugar, 5 eggs, 1 tsp. of vanilla, and 1 tsp of pumpkin powder or cinnamon. You can add more cinnamon or pumpkin powder depending on how you’d like the flan to taste.

Pre-heat oven at 350' along with a larger pan (larger than the 8” round dish you will be using for the flan) filled with at least an inch of water. The process will be called “Baño Maria.”

To make the caramel, warm the last cup of sugar until it is golden brown. Do not let the sugar burn, as it will sour the flan. Once you have mixed all the ingredients and browned the sugar, coat the bottom of the 8” round dish you will use for the flan with the caramel. Afterward, pour in the flan mix into the 8” dish and place this dish into the larger pan filled with an inch of water. After about 45 minutes, check the flan by inserting a knife in the center. If the knife is clean, the flan is done. 



Easy Salsa Recipe

1 can diced Tomato

1 clove garlic

1 jalapeño

1/2 onion

1/4 bunch cilantro

1 teaspoon salt

1/2 teaspoon pepper

2 dashes cumin powder

1/2 squeezed lime juice
Place all items in blender with tomatoes last and blend to the consistency you like. Best if served right away. You may want to start out with 1/2 jalapeno first and see how hot you like it.

Taco Soup

1 lb. ground beef

1 pkg. taco seasoning

2 cans whole kernel corn drained

2 cans pinto or red beans drained

1 can dice tomatoes

1 large can tomato juice

4 medium potatoes cubed

Brown ground beef, drain. Mix taco seasoning with meat. Mix corn, beans, dice tomatoes, cubed potatoes and tomato juice. Add meat mixture. Simmer 1 hour or until potatoes are tender. Serve with Tostitos or Tortillas. Serves 8 -10
Barb Lutrell



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