Mexican Ham and Bean Soup

Yield
8 servings (serving size: 1 1/2 cups soup, 1 tablespoon cheese, and 1 tablespoon cilantro)

Ingredients
1 pound dried pinto beans
8 cups fat-free, less-sodium chicken broth
2 cups chopped onion
2 cups water
1 1/2 cups cubed smoked ham steak (about 8 ounces)
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
3 bay leaves
3 garlic cloves, crushed
1 (14.5-ounce) can diced tomatoes, undrained
1 chipotle chile (or dried ancho or pasilla chile)
1/2 cup (2 ounces) shredded Manchego cheese or Monterey Jack cheese
1/2 cup minced fresh cilantro

Preparation
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.

Combine beans, broth, and next 8 ingredients (broth through garlic) in a Dutch oven; bring to a boil. Partially cover; reduce heat to medium-low. Simmer 1 1/2 hours or until beans are tender.

Stir in tomatoes and chile; simmer 30 minutes. Discard bay leaves and chile. Ladle soup into 8 bowls. Top with cheese; sprinkle with cilantro.

Nutritional Information
Calories:303 (12% from fat)
Fat:4.2g (sat 1.8g,mono 1.3g,poly 0.5g)
Protein:20.3g
Carbohydrate:46.8g
Fiber:16.1g
Cholesterol:22mg
Iron:4.3mg
Sodium:958mg
Calcium:153mg

Mexican cooking@home
by cooking mania

Mexican Grilled Shrimp with Smoky Sweet Sauce

Yield
4 servings

Ingredients
2 pounds unpeeled, large fresh shrimp
20 (12-inch) skewers
1/2 cup firmly packed dark brown sugar
6 garlic cloves, pressed
1 canned chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
2 tablespoons rum
2 tablespoons water
1/4 teaspoon salt
1 tablespoon tamarind paste
1 tablespoon olive oil
Smoky Sweet Sauce

Preparation
Peel shrimp, leaving tails on; devein, if desired. Thread 4 shrimp onto each skewer. Set aside.

Cook brown sugar in a small heavy saucepan over low heat until melted. Add garlic and next 6 ingredients. Cook 5 minutes or until tamarind paste melts. Remove from heat.

Brush shrimp with olive oil. Grill, without grill lid, over medium-high heat (350° to 400°) for 4 to 6 minutes or until shrimp turn pink, turning once, and basting with tamarind glaze. Serve with Smoky Sweet Sauce.

Note: Tamarind is a tree-growing fruit. Its long pods contain a sweet-and-sour pulp from which a paste is made. Look for tamarind paste in the Mexican or Asian section of your grocery store.

Mexican cooking@home
by cooking mania

Introduction

If you live outside of Mexico and frequently dine at Mexican restaurants, you might have the impression that their cuisine consists of tacos, burritos, nachos, and enchiladas. Although those dishes are popular in many parts of Mexico, they have just as diverse cuisine as many other large countries throughout the world depending on the region.

In fact, many of the popular foods served throughout are partly due to fruits and vegetables that are native to Mexico and other parts of Latin America. Tomatoes and chocolate get their names from a language native to central Mexico. That's right, tomato-based spaghetti sauce and Belgian chocolate can give thanks to Mexican influence.

Here you can learn how to cook Mexican food at home by yourself from many popular Mexican recipes. Let's do it and enjoy the great foods now!

Mexican cooking@home by cooking mania