The 4 must have recipes to celebrate Hispanic Heritage Month

As Hispanic Heritage Month kicks off this month we want to celebrate everything wonderful about the fabulous traditions, culture and cooking that make this month so special! Here are our 5 favorite recipes to get you started with the fiesta!

1. Guatemalan Banana Bread

1/4 lb. butter, softened
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1/2 C. sugar
1 lb. ripe bananas, mashed
1/2 tsp. salt
1 tsp. powdered cinnamon
1 Tbs. lemon juice
1 egg well beaten
1 1/2 C. all-purpose flour
2 tsp. baking powder
** Cinnamon and lemon juice add a Central American flair to this banana bread.
In a bowl beat the butter and sugar until light and fluffy. Add the mashed bananas, salt, cinnamon, lemon juice, and egg. Sift together the flour with the baking powder and blend into the banana mixture. Pour the batter into a greased loaf pan and bake in a moderate 350 degree oven for 1 hour or until the cake is dry in the center.
Yield: 8-10 servings 
2. Steamed Yuca with Mojo
3 lb. frozen yuca
10 cloves garlic
4 C. oregano leaves
Juice of 2 limes
3/4 C. olive oil
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1/4 C. freshly squeezed orange juice
1/8 tsp. cumin
Salt and pepper to taste
Steam the yuca in the basket of a vegetable steamer over medium-high heat for 30 minutes. While the yuca is steaming, puree the garlic, oregano, lime juice, olive oil, orange juice, cumin, salt, and pepper in the jar of a blender or in a food processor fitted with a metal blade. Taste and adjust seasoning. Serve yuca hot with mojo sauce.
3. Carnitas Enchilada Soup
1 1/2 lb. pork loin
1¼ oz. taco seasoning packet
kosher salt
Freshly ground black pepper
4 tbsp. canola oil
1 large onion, diced
2 garlic cloves, minced
2 tsp. ground cumin
1 4-oz. can green chiles
1 c. enchilada sauce
1 15-oz. can diced tomatoes
1 15-oz. can black beans, rinsed and drained
2 c. frozen corn
4 c. low-sodium chicken stock
4 small corn tortillas
1 avocado, diced
Limes, for squeezing
Preheat oven to 325 degrees F and line a baking sheet with foil. In a large baking dish, rub pork with taco seasoning, season with salt and pepper, and drizzle with 2 tablespoons oil. Transfer to prepared pan and roast until internal temperature reaches 145 degrees F, about 1 hour. Transfer to a cutting board, cover with aluminum foil, and let rest until cool. Once cool enough to handle, shred.
In a large pot, heat oil over medium-high heat. Cook onion and garlic until soft and golden, 6 minutes, then add cumin and stir, 1 minute. Add canned chiles and cook 2 minutes. Add enchilada sauce, tomatoes, beans, corn, and chicken stock. Bring to a simmer and let cook, 15 minutes.
Add shredded pork and cook until warmed through.
Meanwhile, make tortilla crisps: In a large skillet over medium-high heat, heat remaining oil. Add tortilla strips and cook until crisp, tossing, 5 to 7 minutes. Transfer to a paper towel-lined plate and season with salt.
Ladle soup topped with avocado and tortilla strips. Squeeze with lime.

4. Baked Chicken Chimichangas

2 cups cooked chicken, chopped or shredded
1 cup of your favorite salsa
1 teaspoon ground cumin
½ teaspoon dried oregano leaves, crushed
1 cup shredded cheddar cheese
2 green onions, chopped (about ¼ cup)
6 (8 inch) flour tortillas
2 tablespoons butter, melted
diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping


Preheat oven to 400°F.
Mix chicken, salsa, cumin, oregano, cheese and onions. Place about ⅓ cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.
Garnish with desired toppings and serve with salsa on the side.


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