Latin Mac ' n Cheese

1 lb. spiral, tubular noodles (cellentani, cavatappi, etc.)

1 T butter

1 T flour

2 c milk

3 ounces queso fresco, shredded 

3 ounces idiazabal or manchego, shredded

1/2 c crema

3 jalapenos, sliced

1/4 c water

1/4 c sugar

Season and boil water and cook the pasta according to manufacturers directions. Reserve. 

Meanwhile, in a small saucepan, combine sliced jalapenos, water, and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Separate from remaining liquid. 

While jalapenos are cooking, melt the butter in a oven-proof pan. Add the flour and stir to combine with the melted butter. This mixture is called a roux. Cook for a few minutes to remove the raw flour taste. While whisking, pour in the milk. Stir until the roux has dissolved. Add the shredded cheeses and crema. Stir until the cheese in fully melted then add the noodles. (Optional) place in your oven and broil for 7-10 minutes. Keep an eye on your dinner! Remove and place candied jalapenos on top.

Top Notch Guacamole

3 avocados, halved, remove skin and seed
2 limes juiced
3 cloves garlic, minced
Handful cilantro, chopped
1/2 c tomatoes, chopped
1/4 tsp ground cumin
salt

Place the avocado halves and lime juice in a bowl. Run a large knife across the bottom of the bowl, cutting the avocado. Repeat multiple times in different directions. This creates a slightly chunky guacamole. Add the remaining ingredients. Stir to combine. *Tip: season heavily with salt to cut through the natural avocado oils. Serve with tortilla chips.

Place the seed in the guacamole so the avocados do not turn brown!

Vegan Taco Bar

I am separating the four recipes but this can all come together in an hour. Just combine the elements on the homemade taco shells with avocado and dig in.

Pinto Beans
1 c. dried pinto beans soaked overnight
3 c. water
1 onion, chopped
1 jalapeno, minced
1 bay leaf
3 cloves garlic, minced
Salt and oil

In large pan, heat oil over medium heat. Add onion and sweat till translucent. Add the jalapeno, bay leaf, and garlic. Cook till aromatic and season with salt. Add beans and water. Bring to a boil then reduce to a simmer. Simmer covered for an hour or until tender.

Shells
2 c. masa
1 T vegetable shortening
1 c + 3 T water
salt

In a large bowl, combine masa, vegetable shortening, water, and salt (season to your preference). Knead until fully incorporated and flexible. Pinch and roll dough into 16 small balls. At this point, you can use a tortilla press or... Place one dough ball on a large piece of plastic wrap then fold the plastic wrap over the dough. Place the parcel on the ground and lay a large, heavy skillet on top. Step on the skillet (picture below). This will create thin and delicious tortilla shells. Remove the skillet and Voila! You have a perfectly pressed taco shell. Repeat with the remaining dough. Once you have pressed all the shells, heat a skillet (please wash if you stepped in it earlier) on medium heat. Cook the pressed shells on the hot surface for 2-3 minutes per side. It is similar to making pancakes. These taco shells are great for any occasion.

Cilantro scented rice
1 + 3/4 c. water
1 c. jasmine rice
Handful of cilantro chopped
2 limes juiced
salt

Bring water to a boil and season with salt. Add rice, bring back to boil, reduce heat, and simmer for 9 minutes. Remove from heat and let rest for 10 minutes. Fluff with a fork. Add lime juice and cilantro. Combine. Cheap Chipotle at home!

Fried Garbanzo Beans
1 c garbanzo beans
1/4 flour
4 c vegetable oil

In a pot, heat the oil to 350 degrees.

Meanwhile, drain then dry the garbanzo beans with paper towels. Toss the garbanzo beans in a bowl and evenly cover with flour by shaking the bowl. Before frying, layer many paper towels on a plate. Gently place one fourth of the beans in the hot oil. Fry for 5-7 minutes till golden and crispy. Remove from oil and place on the paper towels. Repeat this process one fourth of the beans at a time.

Spiced Mango Lassi

2 c. frozen mango
1 c. milk
1/2 c. plain greek yogurt
1/2 c. orange juice
     Though not traditional, I like to add OJ because it adds a complementary tanginess
Pinch of saffron (optional)
Crushed pistachios (optional)
Cayenne pepper (optional)

In a bowl, combine milk and saffron. Let the saffron steep for a few minutes. Combine the milk/saffron, greek yogurt, orange juice, and frozen mango in a food processor or blender. Blitz until smooth and creamy. Pour the mixture into desired glasses. Garnish with crushed pistachios and a sprinkle of cayenne pepper.