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Univision’s Delicioso Host Ingrid Hoffman Talks Healthy Latin Food

Univision’s Delicioso Host Ingrid Hoffman Talks Healthy Latin Food
MBL Editors
Ingrid Tells Us What’s Hot in Latin Food
Ingrid Hoffman, Author of “Latin D’Lite”
MBL: What are the most exciting trends in Latin cooking today?

IH: A trend that I am loving right now is the introduction in the US to the exciting flavors of Peru. Peruvian restaurants are popping up left and right, and with reason! Their peculiar ingredients, especially their chile peppers, are so unique in flavor. It is a must for everyone to try it out!

MBL: Where you always interested in food or cooking or did the interest come at a later stage in life?

IH:  Having been raised by a Cordon Bleu chef, I was always interested in eating! I officially call myself a Professional Eater! Cooking is a natural for me and I love sharing my flavors with family and friends.

MBL: Latin food is gaining more widespread exposure in America today. Other than staples like Goya, what are some Latin food brands that you recommend?

I thing there are many regional small brands that put out great product. I live in the SouthEast and I love “El Latino”, they make many products from cheese and yogurt to chorizo and arepas.

MBL: Traditional Latin food is believed to heavy and fattening, but that does not have to be the case. What are simple steps we can use to cut calories or fat in staple Latin foods?

I think this is a total misconception. In my new book, “Latin D’Lite” I show how easy it is to cook delicious Latin food that is healthy. We have great healthy ingredients and use a lot of beans and tubers which are great for you,  it is a matter of how these ingredients are presented. It is sample, instead of frying, bake. Use less fat in recipes and add flavors via herbs, spices and citric juices. Most importantly, eating healthy does not mean eating diet food. You can have everything you like, the key is moderation and balance.

MBL: Share with us a basic recipe for a Latino staple dish that would best expose a newbie to the Latin cuisine?

Here is a great recipe for Enchiladas Suizas

enchiladasuizas

Enchiladas Suizas

Makes 4 to 6 servings

1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed

3 cups water

3 garlic cloves, crushed under a knife and peeled

1 teaspoon Delicioso Adobo Seasoning

6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered

½ medium yellow onion, coarsely chopped

¼ cup packed cilantro leaves, plus more for garnish

2 jalapeños, seeded and coarsely chopped

½ cup fat-free sour cream

2 tablespoons freshly grated Parmesan cheese

8 corn tortillas

cooking spray

1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded

1. Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.

2. Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.

3. Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.

4. Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.

5. Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.

Ingrid-Hoffmann3

Ingrid Hoffmann (www.ingridhoffmann.com), professional eater and host of Simply Delicioso (Cooking Channel) and Delicioso (Univision), is passionate about food and entertaining and spends each day sharing her enthusiasm and talent with an international audience.

In 2010, Ingrid partnered with Spanish media giant, Univision, to take her Delicioso brand to a new level. Hoffmann and Delicioso are featured in a range of cooking segments and capsules across Univision Networks, including popular morning show “Despierta America” and daytime show “Hoy”, as well as a online/mobile platform with Univision Delicioso (www.UnivisionDelicioso.com).

Ingrid’s loyal fan base in both the English and Spanish-speaking communities, has inspired her to publish her cookbooks in both languages.  Ingrid’s most recent book is LATIN D’LITE : Delicious Latin Recipes with a Healthy Twist (Celebra Hardcover; $29.95, April 2, 2013) and LATIN D’LITE (Spanish edition): Deliciosas Recetas Latinas con un Toque Saludable (Celebra Trade Paperback Original: $19.99; April 2, 2013; 978-0451416285). In contrast to other health-centric cookbooks, Ingrid reveals her easy and delicious go-to ingredients that turn bold and hearty Latin dishes into good for you meals with a side of splurge!