Healthy Living

Mexican Cooking #3

Three Angels Broadcasting Network

Program transcript



Series Code: HL

Program Code: HL000055A

00:01 Welcome to Healthy Living, I'm your host Margot Marshall.
00:03 It can be challenging to get children to eat healthy foods
00:07 so if three out of three children enthuastically
00:11 tuck into healthy foods, you know you are a winner.
00:15 Stay tuned to join Dr. Eddie Ramirez and his wife
00:18 and children show us how they prepare some family favorites.
00:48 Welcome to the cooking classes of the Ramirez family.
00:52 We were sharing with you some family recipes of real
00:57 Mexican food.
00:58 I'm Dr. Eddie Ramirez and I have with me my wife Susan.
01:03 Hello! And my first daughter Talitha. Hello!
01:07 This recipe that we are going to be sharing with you
01:11 is actually a real Mexican recipe.
01:15 We're going to be using a new ingredient that some of you
01:19 may be familiar, some of you may not be familiar with that
01:21 ingredient. We could actually see one uncooked on the screen..
01:26 This ingredient is called the tomatillo and this came
01:31 originally from the Americas. In fact did you know that
01:35 tomatoes, the tomato that you use, also came from
01:39 the Americas? You actually say, add all the Indian name
01:44 every time you say tomato. The original name is tomato
01:49 and the Spanish brought it to Europe and it went to all
01:53 the world. So tomatillo's are another sub-species
01:59 of the tomato...In fact they even found a fossil of this
02:03 tomatillo a long time ago.
02:06 So you can either buy it fresh and do this recipe,
02:10 you can also buy it canned and do the recipe
02:16 or also you can buy the sauce ready to use.
02:21 So Susan, what are we going to be using for this recipe?
02:24 Okay, so today we have our tomatillos, you have about
02:28 six medium tomatillos, some of these are small so we have
02:30 a little bit more. We have jalapeno chili,
02:34 you can also use serrano if you want a little milder flavor
02:36 and we have garlic. Now this tomatillo and the
02:40 jalapeno, that has been drizzled with a little bit of Olive Oil
02:43 and sprinkled with salt, this garlic has been peeled
02:46 cleaned and wrapped in Aluminum Foil. What we would do is
02:50 we are going to do is just have Eddie put that in the oven
02:53 at about what temperature Talitha? 218 degrees Celsius.
02:57 218 degrees Celsius. That's right and we'll leave that
03:00 in the oven for about 1/2 hour and we're going to stir it
03:04 to half way through.
03:05 So if you can go ahead and put that in the oven for me
03:08 and meanwhile what we are going to do is we're going to...
03:11 for the inside of our Enchilada's, we are going to put
03:17 potatoes. Now what do they usually put in the inside
03:22 of Enchiladas, do they usually put potatoes Eddie?
03:26 This is one of those recipes that has many varieties.
03:31 Usually you can do potatoes, many people do animal products,
03:38 we discourage that so we choose for a better healthier option.
03:43 You can also put vegetables, you can put broccoli,
03:47 you can put cauliflower, it's a matter of creativity
03:50 what you want to put inside your Enchilada.
03:54 You could also use tofu couldn't you?
03:56 Tofu also, you can also put inside.
03:59 The word Enchilada which is the name of this dish has been
04:04 effected the American culture and in America when somebody
04:09 says, I want the whole thing, you can actually say
04:13 I want the whole Enchilada. It's actually a term used
04:17 in America. Before we got married, I spent one month
04:22 in Mexico with Eddie's mom and the main goal of that was
04:29 so I could learn how to cook Mexican food.
04:30 So while I was there, I learned how to cook a little bit of
04:35 Mexican food and on your first Birthday after we were married,
04:38 do you remember what I made you honey?
04:39 A nice cake! That too. Enchiladas. Now how many years
04:48 later we're still enjoying Enchiladas.
04:51 So after your onions have cooked a bit,
04:53 you want them to be nice and clear, we would add
05:01 the potatoes. Thank you. This you are going to want to
05:11 salt to taste. It's very important to realize that these
05:17 potatoes...this is not raw potatoes that I am adding here,
05:20 these are precooked, pre boiled potatoes that have just been
05:24 quartered up. You add that to your onions and while that is
05:30 warm, you are ready to go.
05:34 Now you can use, the traditional dish uses the corn tortillas
05:40 but you can also use the flour tortillas, it is up to you
05:48 which you want to use. I personally prefer the corn
05:53 tortillas, the classic one but you can also do it with the
05:56 flour tortilla.
05:58 I like both, I hope you are not too disappointed today honey,
06:02 because we are going to use the flour tortilla.
06:06 Here we have the corn tortillas and the flour tortillas,
06:11 today we're going to use the flour tortillas and
06:13 what we'll do is that the sauce, the tomatillos that Eddie
06:17 has just put in the oven, those would cook for about 30 minutes,
06:22 remember we said turning half way in between
06:24 and what we would do with that is just take the sauce out of
06:27 oven, mix it with a tablespoon of chicken like seasoning
06:32 and with about four sprigs of cilantro or fresh coriander,
06:36 mix that in your blender which we have done and have
06:40 our sauce here and you just heat up your sauce
06:43 put your tortilla into your heated sauce...
06:46 Some people fry the tortilla then they put it there
06:49 but that's not the most healthy thing to do, that's why we just
06:53 warm up the tortilla and do it like that.
06:55 Yeah we just heat up the tortilla beforehand...
06:59 you can do that on the stove, you do that in the microwave,
07:02 you can do it in the oven, I prefer on the stove on a
07:04 skillet, that I think warms up the tortilla the best.
07:07 The microwave tends to get it a little bit soggy.
07:11 So we'll just put our Enchilada on the plate.
07:15 We are going to fill it with some potatoes and onions...
07:19 Tolitha, would you like to roll that up for me?
07:27 Sure. Just roll it up. Some people, what they like to do
07:34 they like to put this on a bigger dish so you can be
07:39 rolling many of them, then you can put it in the oven...
07:43 at low temperature and by the time dinner is ready
07:47 you have the whole serving for everybody.
07:50 And what are you going to eat your Enchilada with?
07:53 You can garnish your Enchilada many ways, the options
07:59 that we have here are very typical options which includes
08:03 some refried beans, some radish, some lettuce, some vegan
08:09 sour cream, some olives and of course the avocado cannot be
08:14 missing. Yes. So I think Tolitha there's only one thing left
08:17 to do with our Enchilada, what is it? Eat it! That's right.
08:20 We hope you get to try the Enchilada as well and enjoy it
08:22 as much as we do.
08:27 Now we have another recipe that you can use quickly
08:31 for breakfast and this is a substitute for eggs.
08:37 What is the name of this recipe? This is Mexican Scrambled Tofu.
08:40 For this recipe we are going to have the help of my
08:44 middle daughter. What is your name? Rebekah.
08:48 That's right and usually the reason why many people use
08:52 eggs is because it is a simple dish and you can do it quickly
08:57 but the issue with eggs is that you're bringing with those eggs
09:01 many bacteria's such as salmonella, listeria,
09:04 and you are also bringing a lot of saturated fat
09:10 and cholesterol...In fact a published paper from
09:13 Harvard University showed that using eggs on a regular basis
09:18 is equivalent as smoking cigarettes in the potential
09:21 to clog your arteries so rather than using eggs, look at this
09:26 very simple way of doing a very healthy dish.
09:30 Susan, what are we going to be using for this recipe?
09:32 Okay, so of course we are going to be using tofu,
09:35 that has been crumbled into little pieces to look a little
09:40 bit like scrambled eggs... Which type of tofu?
09:42 This is hard water packed tofu. Then we also have 1/2 cup of
09:49 capsicum, thank you, we have chili peppers, we have two
09:56 garlic cloves pressed, we have about 1/4 cup of lemon juice,
10:01 we have two tablespoons of yeast flakes, we have about 1/2 cup
10:05 of onion and about 1/2 cup of tomatoes and of course
10:08 to garnish, we've got some...What, what do we have?
10:11 Avocado. Avocado. Have you ever had scrambled eggs before?
10:14 No. No. Have you ever had scrambled tofu? Yes.
10:17 Do you like it? I like it a lot. And to clarify again,
10:22 we mentioned this but I want to re-emphasize it again,
10:25 chili doesn't mean spicy, there are multiple types of chilies
10:31 in Mexico, more than 100 different types,
10:33 some give flavor, some give color, some are spicy.
10:38 We don't encourage the usage of the spicy type,
10:41 but you can use it just to give flavor, which is what
10:45 we are doing here in this recipe.
10:47 So let us see the procedure of how to do this.
10:50 So the first thing we are going to do is we are just going to
10:52 sauté some onion is a little bit of olive oil.
11:02 Thank you Rebekah. We will add a little bit of salt to the onions
11:06 as we sauté them, it helps to bring out their flavor
11:09 a little bit.
11:16 Of course if you have one of those dishes that doesn't
11:19 require so much oil, feel free to use less oil.
11:23 This is something that is very fast to do in the morning
11:31 and it makes for a good breakfast, gets the kids
11:34 to a good start on the day, don't you think Rebekah?
11:36 Do you like to have scrambled tofu for breakfast?
11:39 I love to have scrambled tofu. Yes, it makes the house smell
11:42 nice and warm and everybody's ready to run to the
11:46 kitchen table. So to our onions that are cooking we are going to
11:50 add our peppers...Capsicum, our capsicum, we call those
11:57 differently in the states... Don't we call them bell peppers?
11:59 What do you call them in Mexico Eddie? Pimiento.
12:06 Pimiento. That's the garlic. Yes this is the garlic.
12:09 We're going to let those vegetables sauté a little bit
12:21 so they get a little bit tender.
12:33 We'll add the rest of our salt.
12:41 There are many varieties of this dish, this is just one
12:44 of the many ways that you can do it. Feel free to use your
12:48 creativity and add or remove a few of these ingredients.
12:53 We're going to go ahead and add our tofu, can you pass me
12:59 the tomatoes? Thank you. And the yeast flakes.
13:11 Some brands of yeast...actually yeast flakes actually has some
13:15 vitamin B12, that would be a little source of that
13:18 vitamin B12 but it is important if you are on a full vegan-
13:24 vegetarian diet...It's a good idea to be taking some
13:26 vitamin B12 at least once or twice every week.
13:31 I will add the yeast flakes and the yeast flakes give it a
13:35 cheesy-like flavor which makes it very nice.
13:43 If you want to do a little bit of Indian variation,
13:47 you can actually add some turmeric also, that's also
13:51 something nice to add if you have it available.
13:54 It also adds a nice color to the tofu, it gives it a nice
13:59 yellow color. And we are going to add the tomatoes,
14:03 and we are going to cook the tomatoes just until they
14:06 give off their juice. Once they start to give off their juice
14:11 we know that everything is ready to go.
14:23 Something that you can also do for this recipe,
14:26 some people like to add also salsa and on the side of it
14:32 salsa that is not spicy such as a tomato based salsa.
14:38 Like the Pico de Gallo. Pico de Gallo, you can go ahead
14:42 and check some of the series, we share how to do our
14:47 Pico de Gallo, it fits perfectly with this.
14:49 Last but not least, we are going to add our lemon juice,
14:51 it gives it a nice little ping.
14:58 You know in United States of America people like to eat
15:01 their scrambled tofu with a slice of toast.
15:04 Do we eat our scrambled eggs... or scrambled tofu...
15:09 What do we eat our Mexican scrambled tofu with?
15:12 With a tortilla. With a tortilla, that's right.
15:15 Do you want to give me that plate Rebekah?
15:17 We'll put our tofu... It's previously warmed tortilla.
15:24 On the nice warm tortilla. Are we just going to eat it
15:28 like that? What should we eat it with?
15:29 Avocado. Avocado. We hope that you get to enjoy your tofu
15:35 as much as we do.
15:39 Now we are going to demonstrate a very old dish,
15:43 the name of this dish is called Guacamole.
15:48 That's a very old name, it actually comes from the
15:52 old Indian word Aguackamoli and later on it became
15:57 what we call today guacamole. But today to help us with
16:02 this recipe, we have the help of my younger daughter,
16:05 what is your name? Elizabeth. Elizabeth.
16:09 Do you like guacamole? Yes.
16:13 This is something that you can use with many types of recipes.
16:18 In fact avocados came actually from Mexico, the original Aztec
16:25 word was aguacattle and it became the Spanish word
16:33 aguacate and it became avocado in the English language.
16:37 There are many types of avocados, the ones that are
16:42 originally from Mexico, tend to be smaller and they're
16:47 a little bit higher in fat. There's also another variety
16:51 that comes from the Caribbean Islands, that avocado tends to
16:55 be much bigger and more watery and the truth is that it makes
17:00 a better guacamole if you use the smaller Mexican type.
17:07 Susan what do we need to make this old ancient Mexican dish?
17:12 Well we don't really need too many things but of course
17:14 the most important thing that we need are we have three ripe
17:18 avocados, we have about one tomato cubed,
17:22 we have about 1/4- 1/2 cup of onion depending on your like
17:27 of onion...this is the red onion, I think it gives it
17:31 a nice flavor, we have about two tablespoons of cut fresh
17:36 Coriander and we have about 1/2 teaspoon of salt,
17:40 and about a tablespoon or so of lemon juice.
17:42 The lemon juice is actually a good hint to use because
17:47 lemon juice has antioxidants, if you don't add that
17:51 lemon juice, the avocado will tend to become darker as it
17:55 oxidizes faster so it helps prevent the oxidation
17:58 of the process. It also gives it a nice flavor and you can use
18:02 lemon juice or you can use lime juice.
18:05 In Mexico, often when we say lemon, we actually are
18:09 referring to the little key lime is what they call it
18:12 in United States. It's a little lime, a little round lime that
18:15 turns yellow when it is really ripe.
18:17 So why don't we go ahead and get started.
18:20 I'm going to cut the avocado's and Elizabeth you're going to
18:23 help me mash them.
18:25 Are you ready to mash avocados? Yes. Yes. So we are just
18:29 going to remove the seed carefully.
18:31 There is documented in the literature how because people
18:37 are using more avocados, there is an avocado cutting injury.
18:41 So be careful when you are cutting your avocados,
18:44 they actually published a full paper on that.
18:47 When they put in the knife, they poke themselves with the
18:52 knife, so be careful when opening those avocados
18:55 because of the texture that is soft, that tends to happen.
18:59 This is something that is very nice to get your kids
19:04 involved with, it's pretty easy and it's a lot of fun
19:07 and it tastes delicious.
19:09 Would you agree Elizabeth? Yes.
19:12 You can tell when a avocado is ready just by touching the
19:21 avocado it needs to yield a little bit and also at the end
19:26 of the avocado where the avocado connects to rest of the
19:33 tree...If when you remove that little cap that sometimes
19:39 avocados have, that cap is actually a little bit darker
19:45 instead of green, that is also a hint that the avocado is
19:49 ready to be used. This is something that in Mexico
19:53 probably at every meal, people eat some avocado.
19:59 It also has to do with the fact that it is common in Latin America
20:03 so the price tends to be much cheaper, I understand that
20:06 sometimes avocados can be expensive, but you use
20:10 whatever is in season.
20:11 How's it going Elizabee? Good! Is that hard?
20:16 No. No. If you open the avocado and it has some dark areas,
20:21 sometimes the rest can be good just remove the area that is
20:26 damaged and you can take advantage of the whole avocado
20:30 as much as you can. Thank you Elizabeth.
20:34 There's actually fossil remains of avocados that they have found
20:42 in ancient caves, so it tells us that humans have been using
20:48 the avocado for thousands of years in the Americas
20:52 then the Spanish brought it to the rest of the world.
20:55 I remember in your home, your mom is the main cook,
20:58 but I remember that your dad liked to make guacamole.
21:01 Your brother, your oldest brother Rodolpho,
21:05 he's also an excellent cook isn't he?
21:07 That's right. Yes. This is as many of the other dishes
21:11 there's many varieties of the dish depending on the family,
21:15 they add this or remove that. This is just a vanilla type of
21:20 of recipe that is commonly used but feel free to use your
21:24 creativity. So you want to have nice paste...
21:29 Do you think we are about ready to add the other ingredients
21:34 Elizabee? Yes. Yes. Why don't we?
21:37 Go ahead and just mix that in there. Turn in the tomatoes,
21:47 then the onions, then the Coriander, of course Cilantro
21:56 and a little bit of salt so you can bring the flavors out
22:02 of the avocado. As we mentioned, the lemon juice will give them
22:15 that nice anti-oxidant and also there's actually improves the
22:20 flavor of the receipt. You're doing a great job Elizabeth.
22:24 Thank you. I think now we've got this all mixed up.
22:28 What do you think Elizabee? Yes! Okay.
22:32 Okay, I'll go ahead and take it and put it in the bowl
22:35 and what are we going to eat our avocado with today?
22:38 Chips! Chips! Alright. So this is something that you
22:46 can eat by itself, just with some chips, some tortillas...
22:50 You can also combine it with some of the other recipes
22:53 we've been sharing such as the tofu, the Enchiladas
22:59 and so forth, it combines very nicely with all those
23:02 Mexican dishes. Just put it in here, I'll get my knife,
23:07 I think there is only one thing left to do Elizabeth
23:09 and what's that? Taste it. That's right
23:12 you going to eat it all up? Yes. Yes.
23:14 We hope that you enjoy avocado in your home as much as we do,
23:18 give this guacamole a try and let us know what you think.
23:25 This is the result of the effort of my wonderful family.
23:28 Good job girls! Thank you!
23:30 As you can see, these dishes look wonderful
23:34 and in a minute we will see how they taste.
23:37 The American Journal of Clinical Nutrition reported
23:41 that you can raise a family with these types of foods.
23:45 Any of you ever eaten eggs? No! What about milk? No!
23:50 Chicken? No! Beef? No! Yet they have their normal weight
23:54 and height. Let us go ahead and try some of these dishes...
24:00 First we are going to be trying the Enchilada Burrito,
24:03 that's the whole name of the dish and Tolitha go ahead
24:07 and try it, let's see how it is.
24:08 Mm! That's really good. Good.
24:16 What about Rebekah, her Tofu, Mexican Style?
24:23 Mmm! It's really good. Very good, yes it is.
24:31 Elizabeth, how is your Guacamole?
24:35 Mmm! Is it delicious? Um hum. You going to share?
24:46 Um hm. {Laughter} So as you can see
24:50 simple ingredients, simple food and delicious food.


Revised 2019-04-25