Episode 7 - Kids Can Cook - Mexican

Kids Can Cook


Tomato Salsa

1 pound ripe tomatoes, diced
¼ cup red onion, minced
1 clove garlic, minced
1 tbsp. jalapeño (seeds removed), minced
3 tbsp. fresh cilantro, chopped
3 tbsp. fresh lime juice
1 tsp. salt
½ tsp. crushed black peppercorns


1. Combine the ingredients and refrigerate for several hours, allowing the flavors to develop.

2. Adjust the seasoning, if necessary.
Yield: 6 Servings

2 ripe Haas Avocados, mashed
1 small onion, minced
1 clove garlic minced
1 tablespoon fresh lemon juice
1 teaspoon chopped cilantro
1 small tomato, seeded and diced (optional)
Salt & black pepper to taste


Combine all ingredients in a small mixing bowl. Reserve the pit of the avocado to prevent browning of chilled guacamole.

Soft Tacos of Grilled Chicken Breast
Serves 6

1 jalapeno chile, stems and seeds removed
2 cups fresh tomato salsa, divided
1 tablespoon Worcestershire Sauce
3 lime wedges, each cut into 6 wedges
1 ½ pounds boneless, skinless chicken breast halves
warm corn tortillas
fresh guacamole


In a small ungreased skillet, dry-roast the jalapenos over medium heat, turning them regularly until the chile is soft and dark in spots, 5 – 10 minutes. Place in a food processor or blender with ¾ cup salsa, the Worcestershire and the juice from 3 or 4 limes. Process to a smooth puree. Place mixture in a resealable storage bag with the chicken breasts, refrigerate for at least 1 hour but not more than overnight.

Preheat the grill. Remove the chicken breast from the marinade. Reserve the marinade. Brush (or spray) the chicken lightly on both sides with oil/cooking spray, lay it on the hot grill grates until cooked through but still juicy, about 8 minutes per side. Remove chicken to a clean plate. Let rest 2-3 minutes.

Slice chicken into ½ inch wide strips; scoop it into a warm serving platter.

Serve with warm corn tortillas, remaining fresh tomato salsa and guacamole.

Different regional variations of light, crumbly cookies like these are served on special occasions throughout Mexico
(Weddings, Christenings or Christmas).

Makes about 50 cookies

1 pound butter, at room temperature
1 cup confectioner’s sugar, plus extra for dusting
2 Tablespoons pure vanilla extract
1 teaspoon salt
2 cups finely chopped pecans
5 cups sifted cake flour


1. Preheat oven to 350º F. Spray 2 baking sheets with cooking spray.

2. In a bowl, using an electric mixer set on medium speed, beat together the butter and 1 cup confectioner’s sugar until light and fluffy, 10-15 minutes.

3. Add the vanilla, salt and pecans and beat just until combines. Using a wooden spoon, stir in the flour, being careful not to over mix.

4. Form the dough into torpedo shapes about the size of small walnuts and place on the prepared baking sheets.

5. Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.

6. Remove from the oven and set the baking sheets on wire racks to cool.

7. Place confectioner’s sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides.

8. When fully cooled, served the cookies or place in an airtight container and store at room temperature for up to one week.