Taking the Fat Out of Popular Mexican Dishes - low calorie mexican dishes at restaurants

Mexican cuisine is arguably the most popular in Los Angeles, especially at this time of year when many families celebrate Cinco de Mayo.
However, due to its high saturated fat and cholesterol content, many angels have removed the famous dishes from their list of acceptable foods.
Consider a typical restaurant dinner.
Standard Mexican meals include cheese enchilada, beef tacos, fried beans, rice and essential French fries and salsa.
If you add avocado, the heat of this meal is easily over 1,500--
More than the total daily intake normally allocated to diet women.
This approximation does not even include the margar tower, which is usually used as a companion drink.
But in the test kitchen of the times, we developed some
Fat and calorie versions in Mexico
Traditional Mexican cuisine is preserved.
The sommelier agreed.
The staff of The Times and two Mexican locals were consulted.
Everyone thinks the taste of the dishes is authentic.
Cheese, lard and other high
They say there is almost no omission in fat.
Simplify the heat by trying a variety of peppers and low-content ingredients offered by the Mexican supermarket
Fat cheese, egg replacement, evaporated skim milk and peeled poultry can stick to the recommendation of 30% of fat and still have good food. Using low-
The method of preparing fat also simplifies heat.
Here are some guidelines :--
Spicy cheese and Pimiento appetizers or tomatoes-
Replace avocado with salsa, which contains about 35 grams of fat and 370 caloriescup serving.
Dip in spicy cheese and Pimiento appetizers with raw vegetables instead of fried tortillas fries, and save 7 grams of fat per ounce of fries.
There's a part of the appetizer recipe here.
Skim whey cheese and neutral cheese (a lower-
Fat cream cheese version)
Because of its taste and texture.
Tortillas are also an option. --Not beef. and-
Bean burritos typically include cheese, sour cream, and avocado, and can be tasted in a burritos Cup, including grilled tortillas, Turkey grated, and vegetarian fried beans.
Replace regular cheese with skim cheddar cheese. --
Salmon tortillas, placed on a microwave steamed instead of fried tortillas, replace the usual need for ground beef or ground beef with canned salmon.
Top the delicious cucumber-tomato-radish salsa. --
To maintain the traditional texture of frozen beans, fry cooked pinto beans with a small amount of vegetable oil and their cooking liquid instead of the lard needed for most recipes.
Replace cheddar cheese with a small amount of Mexican cheese such as cotija for a more authentic taste. --
Reduce the amount of oil needed for Mexican fried rice
In a non-style rice recipe and stir-fry
Mid-range pot-low heat. --
Use evaporated skim milk and egg substitutes in light-cut flour instead of egg yolks and whole-fat milk.
To further reduce the heat, try the amount of sugar needed in the cream freeze and we have reduced it by about one-quarter. --
Replace cheese and beef with chicken breast seasoned with pepper, onion and garlic.
Cream and white sauce made with skim milk, chicken soup and a small amount of reduction-
The rich cheese is served with spicy sauce.
1 tablespoon olive oil 3/4 cup chopped onion or onion 1 pound part-
Skim whey cheese 8 oz Neufchatel cheese 1/2 teaspoon garlic powder 1 teaspoon salt, optional 1 (4-ounce)
Jar ientos slices, 1/2 teaspoon grated cumin1/4 cups of pine nuts or almonds, 1/4 cups of chopped coriander 1 tablespoon of chopped canned jalapeno, raw vegetables or grilled corn tortillas, in a frying pan, stir-fry onions until they are tender and not yellow.
Mix the ricotta cheese and Neufchatel cheese, garlic powder and salt in a medium bowl until it has just been mixed. Stir in onions.
Divide the mixture evenly into 3 small bowls.
Put in the first bowl and stir Pimiento and cumin.
Put in the second bowl and stir pine kernel.
In the third bowl, stir coriander and jalapeno.
Straight flow-
Common double-sided mold, 6-
Inch clay flowerpot, 5 to 6 cups of bread plate with two layers of moist cheese cloth or plastic Tailin or charlotte mold.
Using a rubber spatula, carefully place the coriander mixture into the mold and distribute it evenly on the side. Top with pine-
Mix the nuts and mix them with sweet pepper.
Fold the end of the cheese cloth over the filling and gently press to tight.
Chill all night.
Before serving, put the mold upside down onto the platter and gently remove the cheese cloth.
Decorated with coriander and roasted pine nuts.
Served with raw vegetables or tortillas. Makes 2 pounds.
BURRITO CUPS4 (7-or 8-inch)
Flour tortillas 2 tablespoons oil 3 teaspoon chili powder 1 pound ground turkey 1 cup vegetarian fried beans 1 (8-ounce)
1 teaspoon of dried oregano leaves, 1/2 teaspoon of garlic powder 1 cup of chopped-
Between 2 wet paper towels or plastic wrap and microwave ovens (100%)
45 seconds or soft.
Add blending oil and 1 teaspoon of chili powder to the small bowl.
Brush the two sides of the tortillas gently with the mixture and put in 4 (10-to 12-ounce)
Egg cup or bowl, put it by pressing.
Microwave, open, 5 minutes high or until the tortillas dry, rearrange the Cup once.
Remove the tortillas from the cream frozen Cup and cool them on the wire rack.
Turkey in 2-
4 minutes or until the cooking is finished, stir once and enjoy the quart casserole and microwave oven.
Add beans, tomato sauce, soup, oregano, garlic powder and the remaining 2 teaspoons of chili powder.
Microwave stir once for 5 minutes or after heating.
Spread 1/2 cups of cheese evenly in a Taco cup.
Add the beef and the remaining cheese.
With lettuce and tomatoes.
4 copies.
Salmon TACOS6 radishes1 cup loosely packed coriander 1/2 orange, 1 cup of chopped peeled and cut pieces, 1 large tomato of peeled cucumber, cut 2 tablespoons of chopped seeds 1 tablespoon of Mexican pepper 3 tablespoons of cider 2 tablespoons of orange 2 tablespoons of lime 1/4 teaspoon of salt 2 dozen (4-inch)
4 cups of ro shredded pork with corn tortillas (15 1/2-ounce)
Pink salmon, dried radish and coriander can be placed in the food processor until chopped. Set aside.
Place oranges, cucumbers, tomatoes, onions and peppers in separate bowls.
Soak in the radish mixture, vinegar, orange juice, lime juice and salt for 30 minutes.
At the same time, wrap the tortillas in plastic and soften with microwave heating.
To assemble the tortillas, each tortillas is covered with lettuce, salmon and cucumber salsa. Makes 12 (2 taco)servings.
Reduced refrigerated beans 1 pound Pinto 2 jalapeno 1 1/2 teaspoon salt 1/4 cup oil 1/2 cup chopped tomato 1/4 cup chopped onion 1 cup in 6 cups
Add 1/2 teaspoons of salt.
Heat the oil in a frying pan.
With a slotted spoon, place the beans in the pan, mash them with mashed potatoes and add cooking liquid to make them moist.
The beans should be soft, not dry.
Stir with tomatoes, onions and 1 teaspoon of salt.
Turn into a bowl and top full of cheese.
8 copies.
1 green stewed chicken, cut into 8 pieces of chicken meat/2 lbs of tomatoes, remove 2 celery, 1 bouquet of coriander, 1 cloves of garlic, 1/2 onion, 2 portions of chicken in a large pan of jalapeno. Add about 1-
Chicken soup is enough to cook chicken.
Boil, then heat, cook for about 15 minutes until the chicken is no longer pink.
Place tomatoes, celery, coriander, garlic, onions, peppers and 1 cup of broth in another pan. Bring to boil.
Cook for 20 minutes or until tender.
Thick sauce in a blender or food processor.
Cook the sauce back in the pan for 10 minutes.
Season with salt.
Dried chicken nuggets in a big frying pan.
Add the sauce, cover it and cook until the chicken is soft for 30 to 45 minutes.
6 copies. RED MEXICAN-
RICE2 style 1/2 tomato 1/2 1 1/2
Cereal rice1/3 cups of oil 1 1/3 glass of water salt skewer coriander 1 jalapeno tomato, onion and garlic mixed in a blender until cooked. Strain.
Don't wash rice.
Stir-Fry Brown in oil.
Add tomato sauce and cook until the rice absorbs the sauce to dry.
Season with water and salt.
String coriander on rice. Add jalapeno.
Boil, then reduce the heat to low and cook in 20 to 25 minutes.
After the rice is ready, remove the pot from the fire and place it for 10 minutes.
Discard coriander.
Shake the rice.
Make 8 to 10 copies.
1/2 cup egg replacement 1 (12-ounce)
You can evaporate 1/2 teaspoon vanillaMelt 2/3 cup of sugar in a frying pan.
When the sugar is transparent and golden, spoon the bottom and side of the deep 8
Round cake plate.
Put 3/4 cups of sugar, egg substitutes, milk and vanilla in the middle bowl.
Stir until smooth.
Turn the pan into a ready pan and place it in a large pan full of half water.
Bake at 350 degrees until the knife inserted into the center is clean for about 45 minutes.
Cool on the rack and reverse to the serving board.
Make 8 to 10 copies.
2 cups of chopped 1 cloves of garlic, 2 cups of chopped chicken or crab meat 1 (7-ounce)
Green Chilean sauce 1/4 cup chopped canned green pepper 2 tablespoons chopped parsle1 tablespoon flourDash paprika1/2 cups chicken broth1/2 cups skim milk
Spare or Jack cheese6 corn tortillasSalsaSaute green onion garlic non
Stick the pan to tender.
Put the onion mixture, chicken, salsa, chili and parsley in a bowl. Set aside.
Put flour, chili and chicken soup in a small pan and stir until hot.
Stir in the milk until thick.
Season with pepper and stir with 1/2 cups of cheese.
Cover 2 tortillas in wet paper towels or plastic and soften in a high microwave (100%)20 seconds.
Dip in the hot white sauce and then spread the 1/3 cup chicken mixture to the center.
Roll and place seams-
Under 12x8-side
An inch baking tray.
Repeat it with the rest of the chicken, sauce and tortillas.
Pour the remaining sauce on the hot sauce in the pan and sprinkle the remaining 1/4 cups of cheese on it.
Cover with foil and bake at 350 degrees in 15 minutes.
Remove the foil and bake for 15 minutes or until hot.
Just in front of the serving, scoop the salsa center.
6 copies.
Salsa2/3 cups chopped seed tomato 1/2 cups cut into green onion 1/3 cups cut into green pepper 2 tablespoons chopped coriander tomato, onion, pepper and
Season with salt.