I love this recipe. It is the Ultimate Mexican Comfort food but made healthy. Every ingredient used is SMART because they help you achieve your health and weight loss goals.

I call it “Divorced” because I have divorced the traditional recipe from the ingredients that are not good for you. After the “divorce”, I have left a dish that is loaded with ingredients that can help your body reduce inflammation and get rid of toxins, the 2 leading causes of most diseases and weight loss struggles. I have also added ingredients with powerful nutrients to help you reduce your cravings and appetite, boost your metabolism, improve digestion and regain your energy.

I hope you enjoy it.

To watch me prepare it on TV, go to https://youtu.be/hPTnnXELlys If you like it, subscribe so you can get all the great stuff I will be adding on how to eat and live healthy.

CHAYOTE and JICAMA CHIPS

Servings: 6

INGREDIENTS:

•	6 – 12	Chayotes (Mexican Squash)
•	6	Medium Jicamas (or 4 Large ones)
•		Olive oil
•		Sea Salt

INSTRUCTIONS:

1. Preheat the oven at 450 F.
2. Place parchment paper of a few oven Trays.
3. Peal the jicamas.
4. Slice the chayotes and the jicamas as thin as possible and place on the trays.
5. Using a silicon brush, lightly coat the chayotes & jicamas slices with olive oil on both sides. Season with sea salt.
6. Bake the chayotes and the jicama for 20-23 minutes, turning after 10 minutes.Keep an eye on the chips because they can burn faster than you think. Take out of the oven those that are ready (crispy brown on the outside).
7. Let the Chips cool and dry.

TARASCO (CHIPOTLE SAUCE)

Servings: 6

INGREDIENTS:

•	3 Tbsp.	Olive oil – Extra Virgin
•	3.3 lbs.	Tomatillos
•	3.3 oz.	Onion
•	1500 ml	Water
•	9	Garlic
•	6 peppers	Chipotle chile – canned without seeds, stems or veins
•	3	Serrano chile – without seeds, stem or veins
•	3 oz.	Cilantro – fresh
•	½ – 1 Tbsp.	Sea Salt

INSTRUCTIONS:

1. Peel the tomatillos and wash, then place in a medium to large pot.
2. Cut the onion in large chunks, then add to the pot.
3. Add water to the pot. Bring to a boil and cook for 15 minutes.
4. When done, save 1 1/2 cups, and discard the rest.
5. Place in a blender the garlic, chipotle, Serrano, cilantro and salt (use half of the salt and taste, then add more if needed).
6. Add the cooked tomatillos, onion and 1 1/2 cups of the water saved.
7. Blend on high speed for 15 seconds.
8. Heat a large pot on medium heat. When hot, add the olive oil and immediately add the blend. Bring to a boil and then reduce the heat to simmer. Cook for 15 minutes, stirring frequently.
9. Serve warm.

GREEN SAUCE

Servings: 6

INGREDIENTS:

•	3 lb.	Green tomatillos
•	12 Cups	Water
•	8	Serrano chiles – test with 4 and then see if you need to add more. To make it less spicy, take out the seeds and the veins from the peppers
•	9 oz.	Onion
•	6	Garlic cloves – peeled
•	6 Tbsp.	Olive oil – Extra Virgin
•	½ – 1 Tbsp.	Sea salt
•	1½ oz.	Cilantro – fresh

INSTRUCTIONS:

1. Peel and rinse the tomatillos. Put them on the large pot with the water.
2. Cook the tomatillos on high heat for 15 minutes. While they are cooking, continue with step #3.
3. Take out the seeds, stem and vein of the chile.
4. Chop the onion and the garlic.
5. Heat a deep pan on medium heat. When hot, add the olive oil and immediately add the onion. Cook for 2 minutes, stirring so it cooks evenly.
6. Add the garlic and cook for 1 more minute, stirring. Remove from heat.
7. Place in a blender the cooked tomatillos, onion, garlic, chiles, and salt Use half of the salt and taste, then add more if needed). Blend on high speed for 10 seconds.
8. Pour the blend into the frying pan and cook for 10 minutes starting on high heat. When boiling, reduce the heat to medium. Stir often.
9. Pour the sauce into the blender. Add the cilantro. Blend on medium speed for 2 seconds. Serve warm.

COOKED BEANS

Servings: 6

INGREDIENTS:

•	0.75 lb.	Beans – dried black or pinto
•	3 med.	Yellow onion
•	3	Bay leaves
•	6	Jalapeño Peppers
•	season	Sea Salt
•	season	Black pepper – ground
•	3 Tbsp.	Olive oil – Extra Virgin

INSTRUCTIONS:

1. Spread beans in a single layer on a large sheet tray. Pick through to remove and discard any small stones or debris and then rinse well with a strainer.
2. In a large bowl, cover beans with 3 inches of cold water, cover, and set aside at room temperature for 8 hours or overnight.
3. Cut the onion in quarters and set aside.
4. Drain soaked beans and transfer to a large pot. Cover pot in 2 inches of cold water.
5. Add onion, bay leaves and jalapeño peppers and bring to a boil. Use a large spoon to skim off and discard any foam on the surface.
6. Once it reaches boiling point, reduce heat, cover, and simmer, gently stirring occasionally until beans are tender, 1 to 1 1/2 hours.
7. You can drain beans, if desired, and discard onions, jalapeños and bay leaves. Season with salt and pepper.
8. If you like refried beans or dried beans, you can heat up in a medium-sized pan by adding the olive oil and squashing the beans until they reach the desired consistency.

If you like this recipe, check out my international bestselling book “The Mexican Food Diet™” available in Amazon https://www.amazon.com/dp/B01965QGEI

Or you can get a taste of my book by CLICKING HERE to get my FREE book with delicious and nutritious Mexican Food Recipes www.mexicanfoodweightloss.com. Available in English or Spanish.