Hispanic & Latinx Heritage Month: Energy-Efficient Recipes

To celebrate Hispanic & Latinx Heritage Month (Sept. 15 to Oct. 15), we spotlighted some of our incredible and dedicated employees, their work, and their stories these past weeks. Thank you to Connie Cepeda, David Preza, Rosie Sandoval and Michelle Lara Olmos for sharing more about what your culture means to you.  

To close out the month, we asked these employees what their favorite traditional dish is, and we've compiled them to share with you all to make at home with your loved ones. The best part about these recipes, besides being yummy, are that they are energy-efficient! We've got you covered from no heat Pico de Gallo to slow cooker flan.  

Thank you for joining us this Hispanic & Latinx Heritage Month; enjoy the recipes below.  

Pico de Gallo is the most simple and tastiest of our recipes. Pico de Gallo, also known as salsa fresca, is made with fresh chopped tomatoes, chili peppers, onion, cilantro, and lime. What makes it energy-efficient? There's no heat involved, only the spice level you control! 

Ingredients: 

1. Tomatoes 
2. Chili peppers (jalapenos are a popular choice) 
3. Onion 
4. Cilantro 
5. Lime 
6. Salt 

Steps: 

1. Wash all of your ingredients and finely chop all ingredients.  
2. Mix into a bowl and flavor with salt and lime to taste. 
3. Enjoy!

Carne asada is one of the most widely known dishes consisting of delicious grilled flank steak that can be used in tacos, fajitas, quesadillas, salads, and wraps; you get the picture. What makes carne asada energy-efficient? You take the heat out of your kitchen and fire up your grill outside. 

Ingredients: 

1. Flank or skirt steak 
2. Limes 
3. Orange juice 
4. Salt & pepper 
5. Crushed garlic 
6. Chili powder 
7. Cumin 

Steps: 

1. The key here is the marinade. Add your cut steak pieces to a plastic bag or bowl and squeeze your limes and oranges.  
2. Add crushed garlic, salt, pepper, chili powder, and cumin. You might be wondering why we aren't providing measurements. That's because these traditional dishes made at home are made with the chef's heart in mind.  
3. Marinate overnight or for a couple of hours before serving.  
4. Heat an outdoor grill to high heat. 
5. Remove the steak from the marinade and cook on the grill for 5-7 minutes per side to your liking.
6. Use some of the Pico de Gallo from the previous recipe, heat yourself a tortilla and enjoy! 

Need a snack on the go? A cheese quesadilla in the toaster oven is a super easy and delicious snack that won’t take up too much time or energy. What makes this recipe energy-efficient? By using small appliances like a toaster oven, they use less energy.  

Ingredients: 

1. Corn or flour tortilla 
2. Your favorite cheese mix (a Monterey Jack and Cheddar cheese mix is a popular choice) 
3. Butter 

Steps: 

1. Spread a bit of butter on your tortilla, add your cheese mix and fold the tortilla in half and place on the toaster oven rack.  
2. Use the toast setting and toast until lightly browned.
3. Add some of the Pico de Gallo and carne asada to your quesadilla to amplify your snack to a meal. Don’t forget the sour cream! 
4. Enjoy! 

Be prepared to fall in love with this simple and delicious flan recipe. Flan is one of the most popular Latin desserts consisting of a rich vanilla custard topped with caramel sauce. What makes this recipe energy-efficient as well as unique? We will use a small appliance like a slow cooker, they use less energy. 

Ingredients: 

1. About a cup of sugar 
2. 3 eggs 
3. 1 can of sweetened condensed milk 
4. 1 can of evaporated milk 
5. 1 tablespoon of vanilla extract 
6. 3-4 small ramekins  
7. Water 
8. Caramel sauce (store-bought is fine) 

Steps: 

1. Add the caramel sauce to your ramekins, and make sure to coat the bottom completely. 
2. In a bowl, mix together the sugar, eggs, sweetened condensed milk, evaporated milk, and vanilla with a whisk until the mixture is smooth. 
3. Add the mixture to your ramekins about ¾ full. 
4. Add about an inch of water to your slow cooker and place the ramekins inside so that the ramekins are halfway submerged.  
5. Cover and cook on high for 1 hour and 45 minutes.  
6. Once they are done, carefully remove and cool your flan-filled ramekins in the refrigerator for up to 3 hours.  
7. Once they are chilled, cut around the edge of the ramekin and flip over on a serving plate. 
8. Enjoy with whipped cream and fresh strawberries!