Mexican Basics for Weight Loss

FRIJOLES DE LA OLLA:

1. Clean beans to ensure there are no rocks.
2. Rinse beans or soak in water for 4-6 hours.
3. In your olla (pot), add warm water. Add in garlic, onion, and beans. Once the water reaches a rolling boil, lower the temperature to a simmer.
4. Check periodically and stir. Make sure there is enough water to cover the beans. Add warm water as needed.
5. After an hour and 20 minutes, add salt to taste. Cook for an additional 30-45 minutes.
6. Beans should be soft enough to bite but firm enough to hold their shape.

SALSA VERDE:

1. Roast tomatillos, serrano chiles, onion, and garlic cloves using your preferred method (e.g., air fry at 375° F for 10 mins).
2. In a blender, add the roasted vegetables, a handful of cilantro, 1 tbsp salt (or chicken bouillon), and 1/2 cup of low sodium chicken broth or water.
3. Blend well and add seasonings to taste.

NOPALITOS:

1. Add nopales, 1/4 white onion, 3 garlic cloves, tomatillo peels, and 1 tbsp salt to a pan.
2. Cook for 10-13 minutes, stirring often. The nopales will release “baba” (slime) as they cook. Turn off the heat when they have changed to a dark green color.
3. Remove the onion, garlic, and peels. Rinse the nopales under cold water until there is no “baba.” Put to the side.