Paleo Mexican: Amazingly Good Tex-Mex Paleo Cuisines At Home! (100% Authentic Recipes) (3 page)

Roasting jalapenos makes them more flavorful and the subtle smoky aroma pairs wonderfully with the spiciness of the peppers. The dip is great with any chips or crackers you might choose, but vegetables sticks dipped into it taste great as well.

Prep time: 15 minutes

Cook time: 10 minutes

Servings:
8

Ingredients:

2 jalapeno peppers

2 roasted bell peppers, chopped

2 ripe avocados, peeled

1 garlic clove

2 tablespoons lemon juice

2 tablespoons chopped cilantro

2 tablespoons chopped parsley

Salt, pepper to taste

Directions:

1. Place the jalapeno peppers on the heated grill pan and cook them on all sides until browned.
   
2. Carefully remove the peel and seeds of the peppers and place them in a blender or food processor.
   
3. Add the avocados, bell peppers, garlic and lemon juice and pulse until well blended.
   
4. Season with salt and pepper and add the chopped herbs.
   
5. Serve the dip as fresh as possible.
   

Nutritional information per serving

Calories: 113

Fat:
9.9g

Protein:
1.3g

Carbohydrates:
6.9g

These are some fun and creative recipes to light up your mornings!

This recipe
combines plantain chips with chili peppers, plenty of onions and cashew cream to create a delicious dish that is filling enough to keep you full for an entire day ahead.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 6

Ingredients:

10 oz. plantain chips

¼ cup coconut oil

2 onions, finely chopped

2 red peppers, seeded and chopped

½ cup pitted black olives

1 cup cashew nuts, soaked over night

2 tablespoons chopped cilantro

Salt, pepper to taste

Directions:

1. Heat the coconut oil in a skillet and stir in the plantain chips.
   
2. Fry them until golden brown then add the onions and sauté for 5 more minutes.
   
3. Stir in the peppers and black olives and cook on low heat for 5 minutes.
   
4. In the meantime, combine the cashews with the cilantro, salt and pepper in a blender. Pulse until smooth and creamy.
   
5. Spoon this mixture into the pan over the plantain chips and cook 5-10 more minutes, stirring often.
   
6. Season with salt and pepper and serve the dish warm.
   

Nutritional information per serving

Calories:
494

Fat:
34.2g

Protein:
4.1g

Carbohydrates:
46.2g

Eggs, tomatoes and peppers are the main ingredients of this dish which turns out highly flavorful and delicious, but also fairly nutritious considering all the healthy ingredients included.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

3 tablespoons chopped olive oil

1 shallot, chopped

2 garlic clove, chopped

¼ teaspoon cumin powder

1 red pepper, chopped

2 cups diced tomatoes

4 eggs

Salt, pepper to taste

Directions:

1. Heat the olive oil in a skillet and stir in the shallot and garlic. Sauté for 2 minutes then add the cumin powder, red pepper and tomatoes.
   
2. Season with salt and pepper and cook for 10 minutes on low heat.
   
3. Crack open the eggs and drop them in the hot sauce.
   
4. Cook just until the eggs are soft or hard, depending on how you like them.
   
5. Serve them right away.
   

Nutritional information per serving

Calories: 180

Fat: 12.1g

Protein: 6.7g

Carbohydrates: 6g

Sweet potatoes are rather sweet on their own, but combined with avocado and chili they turn into the most flavorful and delicious Mexican breakfast.

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 4

Ingredients:

4 sweet potatoes, washed

1 ripe avocado, mashed

½ cup red salsa

2 tablespoons chopped cilantro

Salt, pepper to taste

Directions:

1. Wrap the potatoes in aluminum foil and bake them in the preheated oven at 375F for 20 minutes.
   
2. Mix the avocado with the red salsa, cilantro, salt and pepper in a bowl.
   
3. Remove from the oven and scoop out part of the flesh. Spoon the avocado mixture into each potato.
   
4. Wrap in foil again and bake for 10 more minutes at 375F.
   
5. Serve the potatoes warm.
   

Nutritional information per serving

Calories: 290

Fat:
10.1g

Protein:
3.3g

Carbohydrates:
39.8g

Scrambled eggs is a basic and common recipe, but I bet you never tasted a recipe like this one – creamy, rich and spicy.

Prep time: 15 minutes

Cook time: 20 minutes

Servings
: 4

Ingredients:

5 eggs

1 red bell pepper, cored and diced

½ chili, chopped

1 ripe tomato, diced

Salt, pepper to taste

3 tablespoons coconut oil

Directions:

1. Heat the coconut oil in a skillet. Stir in the chili, bell pepper and tomato and sauté for 5 minutes.
   
2. Beat the eggs with salt and pepper and pour them over the sautéed vegetables.
   
3. Cook the eggs until creamy, stirring all the time.
   
4. Serve the eggs warm.
   

Nutritional information per serving

Calories: 179

Fat: 15.8g

Protein: 7.3g

Carbohydrates: 2.8g

Similar to huevos rancheros, these eggs are a delight for your senses in the morning. The chorizo is smoky, the chili is spicy, the onion is rather sweet and the eggs are delicate and mild. The final result is some eggs that have a bit of everything and taste like no other.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: 4

Ingredients:

3 tablespoons coconut oil

1 small onion, chopped

1 garlic clove, chopped

1 chorizo, sliced

1 teaspoon ancho chile powder

1 chipotle in adobo sauce

1 teaspoon honey

1 cup diced tomatoes

4 large eggs

Salt, pepper to taste

Directions:

1. Heat the oil in a skillet and stir in the onion and garlic. Sauté for 2 minutes then add the chorizo, ancho chile powder, chipotle and honey.
   
2. Mix well and add the tomatoes. Cook on low heat for 10 minutes.
   
3. Season with salt and pepper to taste.
   
4. Crack open the eggs and drop them in the hot sauce. Cook a few more minutes just until the eggs are set then serve warm.
   

Nutritional information per serving

Calories: 251

Fat:
21.2g

Protein:
10.7g

Carbohydrates:
5.7g

You gotta love this spicy and flavorful hash. I’m sure you have 20 minutes in the morning to make a filling and nutritious meal for your family. You sure do on weekends and trust me, they will appreciate it once they taste.

Prep time: 15 minutes

Cook time: 20 minutes

Servings
: 4

Ingredients:

2 large sweet potatoes, peeled and diced

1 chorizo, diced

2 tablespoons coconut oil

1 jalapeno, chopped

2 garlic cloves, chopped

1 sweet onion, chopped

1 teaspoon ancho chile powder

1 lime, juiced

¼ cup chopped cilantro

Salt, pepper to taste

Directions:

1. Heat the coconut oil in a skillet and stir in the chorizo. Sauté for 2 minutes then add the jalapeno, garlic, sweet onion and chile powder.
   
2. Sauté for 2 more minutes then add the sweet potatoes.
   
3. Season with salt and pepper and cook the hash on medium flame for 15 minutes, stirring often.
   
4. When done, remove from the oven and stir in the lime juice and chopped cilantro.
   
5. Serve the hash warm.
   

Nutritional information per serving

Calories: 236

Fat:
12.6g

Protein:
5.3g

Carbohydrates:
26.3g

This recipe is quite basic, but the tomato sauce tastes great. It is loaded with spices and flavors and tastes amazing with crackers or Paleo bread.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 6

Ingredients:

2 tablespoons coconut oil

1 shallot, chopped

2 garlic cloves, chopped

½ teaspoon cumin powder

½ teaspoon dried oregano

1 cup tomato puree

¼ cup vegetable stock

2 Mexican chorizo, sliced

2 ripe avocados, peeled and diced

½ lime, juiced

Salt, pepper to taste

6 eggs

1. Directions:
   
2. Heat the coconut oil in a skillet. Stir in the shallot, garlic, cumin powder and oregano and sauté for 2 minutes.
   
3. Stir in the tomato puree, stock, Chorizo and avocado, as well as the lime juice, salt and pepper.
   
4. Cook the sauce for 10-15 minutes.
   
5. Crack open the eggs and drop them in the hot sauce.
   
6. Cook just until the eggs are set and serve warm.
   

Nutritional information per serving

Calories:
349

Fat:
29.8g

Protein:
12.5g

Carbohydrates:
11g

Mexicans prefer filling dishes for breakfast and soups make no exception. This soup is spicy, rich and delicious, fairly spicy and perfect to awaken your senses in the morning.

Prep time: 15 minutes

Cook time: 20 minutes

Servings
: 4

Ingredients:

2 tablespoons olive oil

2 garlic cloves, chopped

1 onion, chopped

4 cups chicken stock

1 chipotle chile, chopped

1 habanero chile, chopped

1 bunch kale, shredded

Salt, pepper to taste

Directions:

1. Heat the olive oil in a soup pot. Stir in the garlic and onion and sauté for 2 minutes.
   
2. Add the chiles, kale and chicken stock and cook for 15-20 minutes.
   
3. Season with salt and pepper and serve the soup warm.
   

Nutritional information per serving

Calories: 88

Fat:
7.4g

Protein:
1.2g

Carbohydrates:
4.8g