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Video: Celebrate Cinco de Mayo with healthy Latin dishes

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    >>> this morning in "today's" kitchen melting pot , light recipes with a latin flavor. lala, good to see you.

    >> good to see you too.

    >> you've celebrated these with your mom, your dad, your grandparents.

    >> right.

    >> what are we making?

    >> tortillas. growing up in mexico, i spent a lot of summers there and we used to get tortillas every morning, fresh. my father's a chef, my mother's a chef. this is one of the best memories. everybody keeps walking by, by the way, they're like, oh, my god, it smells so good.

    >> when i asked you, could you just buy store bought? you literally took my head off.

    >> well, it's like bread, if you buy bread at the store? sure. but homemade fresh bread. so easy.

    >> where do we start?

    >> all you add is water.

    >> is it easy to find?

    >> yeah, everywhere nowadays.

    >> flour made out of corn?

    >> yeah.

    >> a little bit of water and salt.

    >> gluten free?

    >> that's the wonderful thing about it. that's the difference between corn tortillas and flour tortillas . this is why this is a much healthier option. yes, it's very inexpensive, and it's actually kind of fun to do. i mean, look at this. this is what we had as kids growing up. we had a baby little tortilla press because it was fun. and this is actually the big traditional press from mexico.

    >> the big mama .

    >> right. i have some over here already done. and this is the one you could find everywhere. they're very inexpensive, about $10. you can also find them online and so i have some right here rolled out into little balls. and i'm going to show you what happens when i press it. i did plastic.

    >> you took a ziploc type bag --

    >> or you can use the same produce bag you use. don't use plastic wrap , it sticks to it, doesn't work. you press down on that and you've made a tortilla my friend.

    >> that's it.

    >> that simple. that's it. and the smell here is just -- tell me it isn't just so overwhelmingly delicious.

    >> now what are you putting inside of them?

    >> some chicken i've actually baked off -- or you could grill it. and i'm going to make a really basic sauce. i've roasted tomatoes and i'm going to take some pumpkin seeds and so this is going to be --

    >> those are already roasted?

    >> yes, they are. and blending these separately because this takes warmer and i don't want the tomato to be watery. i want them to be chunky. a little bit of lime juice, some green onions , and some habineros. don't throw

TODAY recipes
updated 5/2/2013 10:22:40 AM ET 2013-05-02T14:22:40

Recipe: Tequila citrus chicken

Ingredients
  • 6 boneless, skinless chicken breast halves
  • 2 ounces tequila
  • 1 tablespoon garlic pepper seasoning
  • 1 orange, juiced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons chopped cilantro
Preparation

Combine all ingredients in a plastic zip-lock bag. Shake well to combine all ingredients. Refrigerate for 30 minutes. Remove chicken from marinade and drain. Place chicken on a large nonstick pan over a medium high heat. Cook for 5 minutes on each side or until done (when juices flow clear, not pink).

Serving Size

Makes 6 servings

Recipe: Tortillas

Ingredients
  • 2 cups corn masa flour
  • 1/4 teaspoon salt
  • 1 1/4 cups of water
Preparation

Combine the corn masa flour, salt and water. Mix completely for around 2 minutes to form a soft dough. If the dough feels dry more water can be added, 1 tablespoon at a time.

Directions for tortillas

Divide the dough into 16 equal balls. Cover the balls with a damp cloth to keep the dough moist. Line a tortilla press with two sheets of thick plastic wrap. Place each ball between the plastic wrap and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.

Preheat ungreased griddle, skillet or comal on medium-high heat. Cook tortillas one at a time for 50 seconds. Turn then cook the other side for 50 seconds. Cover tortillas with soft napkin to keep soft and warm.

Recipe: Sikil pak (pumpkin seed dip)

Ingredients
  • 5 large tomatoes, roasted and peeled
  • 1/2 pound pumpkin seeds, toasted
  • 1 green onion, chopped
  • 1 chile habanero
  • 2 limes juiced
  • 1/2 cup cilantro, finely chopped
  • Sea salt to taste
Preparation

Place tomatoes in a blender and blend for course consistency. Transfer to a bowl.

Place pumpkin seeds, onion, cilantro, onion, habanero and lime juice in a blender, and puree until smooth. Move with spoon if needed to a pasty consistency. Add to bowl with pureed tomatoes. Add cilantro and mix all the ingredients, seasoning with salt.  

Recipe: Watermelontini

Ingredients
  • 1 cup watermelon Juice
  • 1/4 cup tequila
  • 2 limes
  • Chili powder seasoning
  • 4 fresh watermelons, cubed
  • Ice
Preparation

Combine all ingredients in a plastic zip-lock bag. Shake well to combine all ingredients. Refrigerate for 30 minutes. Remove chicken from marinade and drain. Place chicken on a large nonstick pan over a medium high heat. Cook for 5 minutes on each side or until done (when juices flow clear, not pink).

Serving Size

Makes 6 servings

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