Family Recipes from Our Hispanic Community
September 15 to October 15 is Hispanic Heritage Month. To celebrate our Shaklee Family’s different cultural backgrounds, we asked some members of the Hispanic community to share some delicious and healthy recipes they love to prepare for their families. Give them a try!
By: Yesenia Edwards, Director of Field Compliance @ Shaklee HQ
- 1 Chile Negro
- 3 small red chilies (Japones or Japanese Chile Pods)
- 12 almonds
- 3 Black pepper balls
- 1 handful of sesame seed
- 1 handful of peanuts
- 4 whole cloves
- 1 handful of salt
- 1 large pork shoulder or pork loin
- 2-3 big cans of Hominy
- 2 bottles of Dona Maria Mole sauce
- Cut the pork up into pieces and put it in a large pot with water almost to the top. Add salt for flavor.
- Set on medium fire until it boils, and the pork is cooked
- Once the pork is cooked thoroughly, take it out to cool and then shred it on the side.
- Take the Chile negro and the 3 small red chilies and toast them on the stove. After they are toasted twist or cut the tail off them.
- Combine the chilies, almonds, black pepper balls, sesame seeds, peanuts, cloves, and salt and place them in the blender.
- Add 1 ½ of Dona Maria mole sauce and 3 cups of the broth of the pork cooking to the blender. If you want it spicier add both bottles of the mole sauce. Blend between 2-3 min or until everything is blended very well.
- Strain the sauce into the large pot of pork broth. If blended very thoroughly you may not need the strainer.
- Open the hominy, wash it in a colander or strainer, and pour it into the pot.
- Add the shredded pork to the pot.
- Mix it very well and cover the pot
- Cook on medium heat for 1.5 hours.
- Check the flavor and if needed add additional salt while it’s cooking.
By: Diana Roure, Social Media Manager @ Shaklee HQ
- 3 cups plus 2 Tbsp. extra-virgin olive oil
- 2 lb. Yukon gold potatoes, peeled and cut into ⅛-in. slices
- 5 large eggs
- 1 small onion (7 oz.), coarsely chopped
- 2½ tsp. kosher salt
- In a large, deep, heavy-bottomed skillet set over medium-high heat, heat 3 cups of the oil until shimmering. Add the potatoes and cook, stirring occasionally and lowering the heat as necessary to maintain a slow, steady simmer, until the potatoes are completely soft and beginning to fall apart, 35–55 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside to cool slightly for about 10 minutes. Strain the oil into a jar and set it aside.
- Meanwhile, to a medium nonstick skillet set over medium heat, add the onions and remaining 2 tablespoons of oil and cook, stirring occasionally, until soft and deep golden, about 25 minutes. Transfer to the plate with the potatoes.
- In a large bowl, beat the eggs and salt until frothy, then stir in the potatoes and onions.
- To the empty nonstick skillet, add 1 tablespoon of the reserved oil and turn the heat to high. When it’s shimmering and beginning to smoke, add the potato mixture and cook, swirling the pan occasionally to prevent browning, until the edges begin to set and small bubbles form on the surface, 1–2 minutes. Place a plate over the omelet and flip the pan upside down, keeping the plate level to minimize spillage. Slide the omelet back into the pan, uncooked-side down, then use a silicone spatula to round the edges. Cook until the bottom just sets, swirling occasionally, about 1 minute more. Slide the tortilla onto a plate. Cover with foil and set aside for 5 minutes to firm up slightly. Serve hot or at room temperature in large wedges.