INDIANAPOLIS (WISH) — Everyone loves Mexican food. Could Americanized versions of Mexican food sabotage your health? Chef Wendell‘s got the answer, two tasty recipes and how to order healthier options when dining in popular American Mexican restaurant chains. Learn what and what not to order when you eat out so you can still have fun.
What you’ll need for Jicama Salad:
- 1 pound jicama, peeled
- 1 medium lime, zest and juice
- 2 medium oranges, zest and peeled segments
- 1 medium red bell pepper, cored, seeded, and thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro
- 1 medium jalapeño, stemmed and finely chopped
- Himalayan salt
- Freshly ground black pepper
- Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
- Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
- Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
- Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface. Cut off peeling to reveal the segments. Break apart segments and garnish plated salad.
What you’ll need for a chipotle tomato sauce:
- 2 Tbsp. EVOO
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 large tomatoes
- 1 15 oz. diced tomato in juice
- 2 tsp dried oregano
- 2 tsp. cumin
- 2 tsp. coriander
- 2 Tbsp. chopped chipotle in adobo
- Himalayan salt to taste
- 2 Tbsp. raw honey
- Heat oil in skillet over medium heat and add garlic and onion. Cook 3 minutes stirring often.
- Add tomatoes and chipotle and bring mix to boil.
- Stir in the oregano, cumin, coriander chipotle, salt and honey. Simmer for 5 minutes.