Paleo Mexican: Amazingly Good Tex-Mex Paleo Cuisines At Home! (100% Authentic Recipes) (5 page)

Mexicans are huge fans of fish and seafood and they make an excellent fish soup, hearty and fragrant, absolutely delicious.

Prep time: 15 minutes

Cook time: 35 minutes

Servings
: 6

Ingredients:

1 shallot, chopped

2 garlic cloves, chopped

3 tablespoons coconut oil

1 teaspoon chili powder

1 poblano pepper, chopped

3 cups chicken stock

1 can green chile peppers, chopped

1 cup canned diced tomatoes

1 pound cod fish, cubed

½ pound shrimps

Salt, pepper to taste

1 lime, juiced

Directions:

1. Heat the coconut oil in a soup pot and stir in the shallot and garlic. Cook for 2 minutes then add the chili powder, poblano pepper, green chiles and tomatoes.
   
2. Pour in the stock and bring to a boil. Cook for 10 minutes then stir in the fish and shrimps.
   
3. Season with salt and pepper and cook the soup for 15-20 more minutes on low heat.
   
4. Serve the soup garnished with lime juice.
   

Nutritional information per serving

Calories:
197

Fat:
8.6g

Protein:
22.4g

Carbohydrates:
6.2g

Light and refreshing, this soup is great for summer. Don’t forget the spice though, it is a staple of Mexico after all!

Prep time: 15 minutes

Cook time: 1 hour

Servings:
8

Ingredients:

3 tablespoons coconut oil

1 pound beef meat, cubed

1 onion, finely chopped

6 plum tomatoes, diced

2 sweet potatoes, cubed

2 cups tomato puree

1 cup chicken stock

¼ cup white wine

1 pound fresh spinach, shredded

¼ cup chopped cilantro

Salt, pepper to taste

Directions:

1. Heat the coconut oil in a soup pot and stir in the beef. Sauté for 5 minutes then add the onion and cook 2 more minutes, stirring often.
   
2. Stir in the tomatoes, sweet potatoes, tomato puree, stock and white wine. Season with salt and pepper and cook the stew for 30 minutes.
   
3. Throw in the spinach and cook for 20 more minutes on low heat.
   
4. Remove from heat and stir in the chopped cilantro.
   
5. Serve the soup warm.
   

Nutritional information per serving

Calories:
265

Fat:
9.3g

Protein:
21.7g

Carbohydrates:
24.4g

You don’t need beans to make a delicious and rich creamy. Sweet potatoes and eggplant work just as well and the final chili tastes just as good. You will be impressed by the taste of this dish.

Prep time: 20 minutes

Cook time: 40 minutes

Servings:
8

Ingredients:

1 pound sweet potatoes, peeled and cubed

2 eggplants, peeled and cubed

2 cups canned diced tomatoes

1 cup tomato sauce

1 large onion, chopped

4 garlic cloves, chopped

1 celery stalk, chopped

4 tablespoons coconut oil

1 teaspoon chili powder

1 teaspoon cumin powder

¼ teaspoon cinnamon powder

Salt, pepper to taste

2 tablespoons chopped cilantro

Directions:

1. Heat the oil in a saucepan and stir in the onion, garlic and celery. Sauté for 2 minutes then add the sweet potatoes and eggplants.
   
2. Keep cooking for 5 minutes then add the tomato sauce, diced tomatoes, chili powder, cumin and cinnamon.
   
3. Season the chili with salt and pepper and cook it for 30 minutes on low heat.
   
4. When done, stir in the cilantro and serve it warm.
   

Nutritional information per serving

Calories: 186

Fat:
7.5g

Protein:
3.3g

Carbohydrates:
29.4g

The flavors of this soup will make your taste buds dance of joy. It’s a rich soup, loaded with tangy tomatoes, garlic, chicken and plenty of vegetables and that makes it perfect for dinner and suitable for the entire family.

Prep time: 25 minutes

Cook time: 50 minutes

Servings: 8

Ingredients:

1 pound cooked chicken, shredded

3 tablespoons olive oil

1 onion, chopped

4 garlic cloves, chopped

1 celery stalk, chopped

2 carrots, sliced

1 zucchini, sliced

2 sweet potatoes, peeled and cubed

1 avocado, peeled and cubed

2 cups chicken stock

2 cups water

2 cups canned diced tomatoes

1 teaspoon cumin powder

½ teaspoon chili flakes

1 teaspoon dried basil

Salt, pepper to taste

2 limes, juiced

Directions:

1. Heat the oil in a soup pot and stir in the onion, garlic, celery and carrots. Sauté for 5 minutes then add the chicken, zucchini, sweet potato and avocado.
   
2. Pour in the stock, water and diced tomatoes then add the cumin, chili flakes, basil, salt and pepper.
   
3. Cook the soup on low heat for 30-40 minutes.
   
4. When done, remove from heat and stir in the lime juice.
   
5. Serve the soup warm.
   

Nutritional information per serving

Calories:
260

Fat:
12.3g

Protein:
18.8g

Carbohydrates:
20.3g

Like the name says, this soup is all about the taste of hot salsa and beef, but it tastes great and it is very easy to make, therefore well worth a try if you like Mexican flavors.

Prep time: 15 minutes

Cook time: 1 hour

Servings:
8

Ingredients:

1 ½ pounds beef meat, cubed

2 onions, sliced

2 tablespoons olive oil

1 can diced tomatoes

1 cup hot red salsa

1 cup green salsa

1 cup chicken stock

1 teaspoon garlic powder

1 teaspoon chili flakes

4 sweet potatoes, peeled and cubed

2 yellow bell peppers, cored and cubed

Salt, pepper to taste

4 tablespoons chopped cilantro

Directions:

1. Heat the olive oil in a heavy pot and stir in the beef. Cook for 5 minutes on all sides or until golden brown.
   
2. Stir in the onions and sauté for 5 more minutes.
   
3. Add the red salsa, green salsa, chicken stock, garlic powder, chili flakes, sweet potatoes and bell peppers
   
4. Season with salt and pepper as needed and cook the stew on low to medium flame for 40-50 minutes.
   
5. When done, remove from heat and stir in the cilantro.
   
6. Serve the stew warm.
   

Nutritional information per serving

Calories: 300

Fat:
9.4g

Protein:
27.7g

Carbohydrates:
25.2g

Roasting the tomatoes enhances their aroma and makes an excellent and flavorful soup that has a slightly smoky flavor which combines amazingly with the spiciness of the red pepper.

Prep time: 20 minutes

Cook time: 50 minutes

Servings: 6

Ingredients:

2 tablespoons olive oil

1 red onion, sliced

6 ripe tomatoes, halved

4 garlic cloves

1 red chili

2 cups chicken stock

2 cups canned diced tomatoes

1 teaspoon dried thyme

½ teaspoon cumin powder

½ teaspoon chili powder

Salt, pepper to taste

Directions:

1. Mix the red onion, tomatoes, garlic and chili with salt and pepper in a bowl. Drizzle with olive oil then transfer in a baking tray.
   
2. Roast the vegetables in the preheated oven at 400F for 30 minutes then transfer into a soup pot.
   
3. Stir in the chicken stock, diced tomatoes, dried thyme, cumin powder and chili flakes and cook 20 more minutes.
   
4. Puree the soup with an immersion blender then adjust the taste with salt and pepper.
   
5. Serve the soup warm.
   

Nutritional information per serving

Calories:
87

Fat:
5.3g

Protein:
2.1g

Carbohydrates:
9.6g

This is an easy Mexican recipe that tastes delicious. Its main ingredients are potatoes, salsa and meatballs and it yields a hearty, spicy and rich stew that can be frozen and reheated when needed.

Prep time: 20 minutes

Cook time: 1 hour

Servings: 8

Ingredients:

4 carrots, sliced

2 sweet potatoes, peeled and cubed

1 red onion, chopped

2 garlic cloves, chopped

2 tablespoons coconut oil

3 cups red salsa

1 cup diced tomatoes

½ cup beef stock

1 ½ pounds ground beef meat

½ teaspoon cumin powder

¼ cup chopped cilantro

Salt, pepper to taste

Directions:

1. Heat the coconut oil in a large pot and stir in the red onion and garlic. Sauté for 2 minutes until soft and translucent.
   
2. Stir in the carrots, sweet potatoes, red salsa and tomatoes, as well as stock. Season with salt and pepper to taste and cook for 10 minutes.
   
3. In the meantime, mix the beef meat with the cumin, cilantro, salt and pepper.
   
4. Form small meatballs and drop them in the hot stew.
   
5. Cover with a lid and cook the stew for 30-40 minutes on low heat.
   
6. Serve the stew warm.
   

Nutritional information per serving

Calories: 292

Fat:
10.1g

Protein:
26.2g

Carbohydrates:
21.8g

Mexican cooking the Paleo way is not an easy task, but it is not impossible either.

You can replace the forbidden ingredients, such as beans and corn, with other vegetables, eggplant or bell peppers being just two of the options. As for the dairy products, you have the option to use cashew nuts or even to make cashew cheese.

But one thing that you can keep and take advantage of is the chili pepper – the staple product of Mexican cuisine. With a bit of heat and some cilantro, any dish can gain a Mexican kick and your taste buds will dance with joy after each and every bite.

So put that apron on and get cooking, because in the kitchen nothing is impossible. If you have a creative mind and a palate that enjoys new tastes, you are set to have a happy kitchen and many dishes that taste great, regardless of being or not being Mexican.

Just have fun and enjoy cooking and the rest simply flows your way!