Traditional Easter Flavors with Las Palmas Sauces
This Easter week, let generations of traditional family recipes reign in your kitchen with the help of Las Palmas Sauces
With several people observing Lent this time of year, family recipes are coming to the forefront to help spice up creativity in the kitchen. But unlike the long cooking process of generations past, LAS PALMAS Sauces and Chef Yvette Márquez-Sharpnack, author of the Muy Bueno Cookbook, present simple-to-prepare meatless dishes, perfect for Lent like Red Chilaquiles for a Crowd and Pan-Fried Tilapia over Green Rice with Mango and Avocado Salsa.
Published on LatinoLA: March 21, 2016
LAS PALMAS are made with tomatoes, tomatillos and real chiles, as well as other ingredients and spices that have been part of Mexican cuisine for centuries. In addition, these recipes are based on those that have been passed down from generation to generation, resulting in dishes with authentic Mexican flavor!
Visit the LAS PALMAS website at www.laspalmassauces.com for these flavorful Easter recipes and many more throughout the year. ¡Buen provecho!
Red Chilaquiles for a Crowd
Number of servings: 6-8
Preparation time: 15 minutes
Cook time: 20 minutes
• 3 tablespoons vegetable oil
• 1 large red onion, diced
• 1 (28-ounce) can LAS PALMAS® Red Enchilada Sauce
• 2 cups chicken stock
• 8 ounces shredded Colby cheese
• 12 ounces thick homemade-style tortilla chips
• Cilantro leaves, for garnish
• 1/2 cup crumbled queso fresco
• 6 sunny-side-up eggs for serving (optional)
• Preheat oven to 300 degrees.
• In a large stockpot, heat oil over medium-high. Add about 2/3 of the onion and cook, stirring regularly, until richly browned, 8 to 10 minutes. Add LAS PALMAS® sauce and broth and bring to a rolling boil. Turn off heat and stir in 2/3 of the shredded cheese.
• Place one layer of chips into a 13x9-inch baking dish and pour half of the sauce, so that all of the chips are coated. Add another layer of chips and pour remaining sauce. Sprinkle with remaining shredded cheese. Lightly cover baking dish with foil, being careful not to let the top of the chips touch the foil.
• Bake 8 to 10 minutes. When chilaquiles are bubbling, remove from the oven and sprinkle with the remaining onion.
• Top with queso fresco, cilantro, and sunny side up eggs, if desired.
Pan-Fried Tilapia over Green Rice with Mango and Avocado Salsa
Number of servings: 4
Preparation time: 30 minutes
Cook time: 30 minutes
• 1 cup packed fresh cilantro leaves
• 1/2 cup packed fresh parsley leaves
• 1/4 white onion
• 1 garlic clove
• 1 (28-ounce) can LAS PALMAS® Green Enchilada Sauce, divided
• 1 cup water
• 1 teaspoon extra-virgin olive oil
• 1 1/2 cup long-grain or basmati rice
• 1 tablespoon fresh lime juice, plus lime wedges for serving (optional)
Mango and Avocado Salsa
• 1 large ripe mango, peeled, pitted, and chopped
• 1 small red onion, finely chopped
• 1 avocado, pitted, peeled, and chopped
• 2 Roma tomatoes, seeded and chopped
• 3 tablespoons chopped fresh cilantro
• 1 serrano pepper, finely chopped
• 3 tablespoons lime juice
• 1 teaspoon olive oil
• Salt to taste
• 1 pound tilapia fillets, about 4 fillets
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 3 tablespoons unsalted butter
For Green Rice:
• In a blender, combine cilantro, parsley, onion, garlic, 2 cups of LAS PALMAS® Green Enchilada Sauce and 1 cup water. Season with salt and pepper and blend until smooth, 15 seconds.
• In a medium saucepan, heat oil over medium-high. Add rice and stir until rice is slightly toasted for 2 to 3 minutes. Add enchilada sauce mixture and bring to a boil. Reduce to a simmer, cover, and cook until sauce is absorbed, about 25 to 30 minutes. Remove pan from heat and let sit, covered, 5 minutes. Add lime juice and fluff with a fork.
For the Mango and Avocado Salsa:
• Combine the chopped mango, red onion, avocado, tomatoes, cilantro, and serrano pepper in a bowl. Add the lime juice and olive oil and toss gently. Add salt to taste. Set aside and let all the flavors come together at room temperature.
For the Pan-Fried Tilapia:
• Rinse tilapia fillets and pat dry with paper towels.
• Mix flour, garlic salt, and pepper in a shallow dish. Dip fillets in flour mixture and coat both sides.
• Heat butter in skillet over medium heat until hot. Add floured fillets to skillet and pan fry for 3 to 4 minutes on each side or until golden.
• Place fillets on green rice, spoon warm enchilada sauce, and mango and avocado salsa over fish before serving. Serve with lime wedges.