food

Comida Mexicana e Muito Coco

Frankie mostra como fazer pratos deliciosos e fartos de inspiração mexicana sem gastar quase nada. Depois, ele usa o coco em três refeições deliciosas pelas quais você vai enlouquecer.

food

Comida Mexicana e Muito Coco

Frankie mostra como fazer pratos deliciosos e fartos de inspiração mexicana sem gastar quase nada. Depois, ele usa o coco em três refeições deliciosas pelas quais você vai enlouquecer.

Supplies

  • 1 (14-ounce) can full-fat coconut milk
  • 1/4 cup granulated sugar
  • 2 egg whites
  • 1 tablespoon lemon juice
  • 3 cups shredded coconut
  • 1/4 cup flour
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups semisweet chocolate chips
  • 1 to 2 teaspoons coconut oil

Passo a passo

  1. In a small saucepan, add sugar and coconut milk. Turn heat to medium high and cook until reduced by half and thickened, 30 to 40 minutes. Allow to cool.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl, add egg whites and lemon juice. Whisk until whites come to stiff peaks.
  4. In a large bowl, add shredded coconut, flour and salt, and stir until mixed. Stir in sweetened condensed coconut milk and mix to combine. Fold in egg whites.
  5. Scoop heaping tablespoons of mixture on a parchment-lined sheet tray. Bake for 18 to 20 minutes, until tips are golden brown. Remove from oven and let cool before moving off of sheet tray.
  6. In a saucepan on medium heat, fill one-third full with water. Bring to a simmer. Place heatproof bowl over saucepan. Add chocolate and heat for 1 minute. Stir until melted. Add 1 to 2 teaspoons of coconut oil and stir to combine.
  7. Remove cooled macaroons from parchment. Dip bottoms of cookies into chocolate, covering bottom and halfway up the sides, leaving the top exposed. Place back on parchment paper and let chocolate harden.

Supplies

  • 2 tablespoons coconut oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, minced
  • 3 tablespoons red curry paste
  • 2 cups lentils
  • 2 (14-ounce) cans coconut milk
  • 2 cups cauliflower florets
  • 2 cups baby spinach leaves, tightly packed
  • 2 cups basmati long grain rice, cooked
  • 1/4 cup cilantro leaves, to garnish
  • Lime wedges

Passo a passo

  1. In a cast-iron skillet over medium heat, add oil. Add onion, garlic, ginger and salt and saute for 2 minutes. Stir in red curry paste and saute for another minute.
  2. Add lentils and toast until combined. Whisk in coconut milk and bring to a simmer. Let cook for 15 minutes until lentils are al dente.
  3. Add cauliflower and continue cooking until both lentils and cauliflower are tender. Add spinach and stir until wilted.
  4. In a bowl, add rice. Ladle lentils and curry over rice. Top with cilantro and lime wedges.

Supplies

Marinade

  • 3 cloves garlic, grated
  • 1 inch fresh ginger, grated
  • 1 (14-ounce) can full-fat coconut milk
  • 2 packets (1 tablespoon) Sriracha
  • 1 tablespoon soy sauce
  • 4 whole sprigs of cilantro, torn
  • Zest and juice of 1 lime
  • 2 tablespoons brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fish sauce
  • 1 1/2 pounds boneless, skinless chicken thighs

Salad

  • 1 packet (1 teaspoon) red pepper flakes
  • 1 packet (1 teaspoon) sugar
  • 1/2 teaspoon kosher salt
  • 1 lime, zest and juiced
  • 3 tablespoons coconut oil
  • 2 tablespoons chopped cilantro
  • 6 Persian cucumbers
  • 1 mango, cut into small cubes

Passo a passo

Marinade

  1. In a large bowl, add all ingredients for marinade and whisk until combined.
  2. Add chicken to the bowl, cover and refrigerate for a minimum of 4 hours.
  3. Preheat oven to 425 degrees.
  4. Pour chicken and marinade into a cast-iron skillet. Roast in oven for 30 minutes.
  5. Remove from oven and place on stove top. Turn on heat and bring to a simmer until sauce thickened, about 1 to 3 minutes.
  6. Add chicken to a plate, top with sauce. Serve alongside cucumber salad.

Salad

  1. In a large bowl, add red pepper flakes, sugar, salt, lime zest and juice, and coconut oil.
  2. Whisk until emulsified then add cilantro.
  3. Cut cucumbers and add to bowl along with mango and toss to combine.

Supplies

  • 1 pound boneless, skinless chicken thighs, trimmed
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons vegetable oil, divided
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 yellow onion, grated
  • 2 tablespoons tomato paste
  • 1 tablespoon almond butter
  • 1 cup low sodium chicken stock
  • 1/4 cup dark chocolate bar, coarsely chopped
  • 2 tablespoons chopped cilantro
  • 2 teaspoons toasted sesame seeds
  • 2 cups long grain rice

Passo a passo

  1. Season chicken with 1/2 teaspoon salt and pepper.
  2. In a large cast-iron skillet set over medium-high heat, add 2 tablespoons oil. Sear the chicken on both sides, about 2 to 3 minutes each side. Remove and set aside.
  3. Reduce heat to medium. Add cumin, cinnamon, chili powder and garlic powder. Stir until fragrant, about 15 seconds. Add onions and tomato paste and continue to saute for about 4 minutes.
  4. Add almond butter, stirring to incorporate everything. Add stock and chocolate, stirring until chocolate has melted. Bring to a simmer. If sauce is too thick, add 1/4 cup water.
  5. Return the chicken to the skillet and nestle into the sauce. Cover, simmer until the chicken is cooked, about 15 to 20 minutes. Serve on top of rice, sprinkled with cilantro and sesame seeds.

Supplies

  • 3 tablespoons olive oil
  • 1 medium yellow onion, grated
  • 1 jalapeño, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1 (28-ounce) can tomato puree
  • 1 1/2 cups water
  • 1/4 cup cilantro, chopped
  • 15 corn tortillas
  • 3 tablespoons olive oil
  • 1/2 cup sharp cheddar cheese
  • 1 1/2 cups black beans, rinsed and drained
  • 1 small red onion, small dice
  • 1/2 cup cotija cheese
  • 1/4 cup cilantro
  • 3 eggs

Passo a passo

  1. In a cast-iron skillet, add oil, onion, jalapeños, cumin, chili powder and pepper. Saute until veggies are soft.
  2. Make a garlic paste: On a cutting board add salt to minced garlic. Chop and smash garlic and salt back and forth several times.
  3. Add paste to skillet and saute until soft, about 3 to 5 minutes. Add tomato puree, water and cilantro. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
  4. Preheat oven to 425 degrees.
  5. Cut tortillas into wedges. Place on sheet tray and toss with olive oil and salt. Bake for 9 to 12 minutes until crispy, tossing several times while cooking. Remove from oven.
  6. Remove about 1 cup of sauce from skillet. Place a layer of tortillas into sauce, add the black beans, sprinkle with cheese, add more sauce and tortilla chips and top with cheese. Place back into oven for 10 minutes.
  7. In a nonstick skillet, fry eggs until sunny side up. Set aside.
  8. Remove chilaquiles from oven and top with red onion, cotija cheese, cilantro and fried eggs. Sprinkle with salt and pepper.

Supplies

  • 1 pound skirt steak
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 packet (1/2 teaspoon) sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 jalapeño, thinly sliced
  • Mexican corn:
  • 4 ears of corn
  • Butter
  • Salt
  • 4 packets (1/4 cup) mayonnaise
  • Zest and juice of 1 lime
  • 1/4 cup cilantro leaves, chopped and divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup cojita cheese
  • 1/2 teaspoon chili powder

Passo a passo

  1. Heat broiler to high.
  2. Place skirt steak in the center of a sheet tray. Sprinkle all over with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar and red pepper flakes. Flip steaks and season the other side.
  3. Place jalapeño slices on top of meat.
  4. Heat in broiler for 5 to 7 minutes on each side. Remove from broiler. Let sit for 5 minutes before slicing.
  5. Pull the husks of the corn back, do not remove. Remove hairs of corn.
  6. Butter each ear of corn and sprinkle with salt. Pull the husks back over the corn. Try to cover as much as possible.
  7. Place on a sheet tray and roast at 425 degrees for 25 to 30 minutes.
  8. In a small bowl, whisk together mayo, zest and juice of lime, half of the cilantro and salt.
  9. Pull back corn husks and twist (use husks as a handle to eat corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder.
  10. Slice meat and serve next to corn, sprinkle with remaining cilantro and serve.