Popular celebrity chef and Latina contributor, Ingrid Hoffmann has made a fruitful career out of making delicious and easy homemade recipes that every Latina should know. “My style of cooking doesn’t require elaborate techniques and hours of slaving in the kitchen,” says Ingrid. “I want my viewers to have fun and live a healthy and balanced lifestyle."
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The Colombian author and television personality is sharing those helpful cocina secrets in her new lifestyle cooking show Delicioso With Ingrid Hoffmann, which premieres on Univision Saturday, February 4th at 1:00pm ET.
Besides working on her culinary empire, Hoffmann gives back to her community by forming part of New York City’s Food and Education Fund and Miami’s Amigos for Kids, which helps victims of child abuse.
Our favorite chef is celebrating the launch of her new show by teaching us how to revamp our classic Super Bowl Sunday snacks into delightful Latin treats like, Chorizo Rolls, Chicken Wings with Mango-Tamarind Sauce and more.
Chorizo Rolls with “Guachup”
Makes 18 rolls
Ingredients for the 'guachu':
2 tablespoons vegetable oil
1 yellow onion, chopped
4 ounces guava paste
2 tablespoons dark brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon curry powder
1/2 cup orange juice
1/4 cup lime juice (from about 2 limes)
1 tablespoon cider vinegar
Ingredients for the rolls:
1 (12-ounce) package raw chorizo, casings removed
2 slices white bread, crusts removed
1 (17.3-ounce) package puff pastry, defrosted
2 tablespoons milk
All-purpose flour for dusting
1 large egg yolk, slightly beaten
To make the gauchup, heat the vegetable oil in a medium skillet over medium-high heat for 2 minutes. Add the onions and sauté until soft and browned, 4 minutes. Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice, and vinegar. Cook over low heat until the guava paste has melted, about 15 minutes, stirring often. Remove from the heat, cool slightly, and then transfer to a blender and purée until completely smooth.
Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set them aside. Heat a large skillet over medium-high heat for 1 minute. Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes. Transfer the chorizo to a paper towel-lined plate to drain, cool slightly, and set aside.
Fill a small bowl with hot water. Dip the bread slices in the water so that they become soggy, but don’t fall apart. Squeeze out as much liquid as possible then crumble into the bowl with the chorizo and mix well.
Place the milk in a small bowl. Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut it in half lengthwise making 2 long strips. Dot 4 tablespoons of the chorizo mixture down the length of one of the sheets of pastry, about 2 1/2 to 3 inches apart. Brush the edge closest to you with some milk, and, starting at the opposite edge, roll the pastry into a long, thin roll, turning it onto the milk-brushed edge, seam-side down, to seal.
Trim the ends of the roll with a sharp knife so that it looks neater, then cut between the mounds of chorizo to make individual rolls. Place them on the baking sheet, seam-side down and flatten the rolls slightly with the palm of your hand. With the tip of a knife prick the top of the pastry three times. Repeat the process. Brush the chorizo rolls with the beaten egg yolk and bake until the pastry is golden, about 20 to 25 minutes, rotating the baking sheets from top to bottom and bottom to top midway through baking.
Cool for a couple of minutes and serve warm with gauchup on the side.
Chicken Wings with Mango-Tamarind Sauce
Serves 4 to 8
2 large mangoes, peeled, fruit cut off of the seed and roughly chopped
1/3 cup dark brown sugar
2 teaspoons Worcestershire sauce
4 teaspoons tamarind paste
1 teaspoon vegetable oil
1/2 teaspoon red pepper flakes
2 garlic cloves, coarsely chopped
2 pounds chicken wings, wing tips removed, or drumettes, rinsed and patted dry
Salt and freshly ground pepper
1 tablespoon canola or vegetable oil, for greasing baking sheet
Place the mangoes, brown sugar, Worcestershire sauce, tamarind paste, oil, red pepper, and garlic in your blender and purée until smooth. Place the chicken wings in a large bowl and season with salt and pepper, add just enough sauce to coat the wings (about 1/2 cup, reserve the rest) and toss to coat. Cover the chicken with plastic wrap and refrigerate for at least 30 minutes or up to an hour.
Preheat your oven to 400°F. Line a rimmed baking sheet with aluminum foil and grease the foil with the oil. Lift the chicken out of the sauce letting the excess marinade drip back into the bowl. Place the wings on the prepared baking sheet and bake for 30 minutes, and then adjust a rack so it’s 6 inches from the heating element, heat your broiler to high, and broil the wings for another 3 to 5 minutes, or until the sauce is sizzling.
While the wings bake, place the remaining sauce in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer until syrupy, 5 to 10 minutes. Serve the chicken wings hot with the mango-tamarind sauce on the side for dipping.
Mango Tomatillo Guacamole
2 medium Haas avocados, halved, seeded and peeled
1 cup tomatillos, finely chopped
1/2 cup red onion, finely chopped
½ cup mango, seeded and peeled, finely diced
2 serrano chiles, finely chopped (seeded and ribbed for less heat)
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh mint
Juice of ½ a lemon
Salt to taste
Wheat Pita Chips for serving
Mash the avocados in a medium bowl until the texture is semi-smooth. Gently stir in the tomatillos, mango, onion, chiles, cilantro, mint and lemon juice. Taste and add salt if necessary.