Zumba Mexican Grille's Guacamole, Ranchero sauce and more - New York News

Zumba Mexican Grille's Guacamole, Ranchero sauce and more

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(WJBK) -

Get these recipes courtesy of Tim Castañeda from Zúmba Mexican Grille in Royal Oak.

Zumba Mexican Grille Guacamole

6  Avocados 
1 ½ oz. Pico de Gallo (Tomato/Onions)
¼ oz.  Lemon juice 
2–3 Tbl.Cilantro, chopped fresh 
¼ t.  Minced or granulated Garlic 
1 t.  Kosher salt 


1. Remove stem, cut, pit, and scoop avocados.
2. Discard any skin or stems, and then mash avocado pulp. 
3. Add remaining ingredients to mashed avocado, mix well with rubber spatula. 
4. Add water and salt to correct consistency and taste.
5. Cover tightly with plastic wrap (against guacamole) and refrigerate.


6 cups  Roasted, peeled and chopped Roma tomatoes or Canned
1 Cup  Diced Onion 
½ Cup Finely diced Jalapeños 
1 Cup  Roasted, peeled, seeded, diced fresh Poblano Chile or Canned 
3 cups  Water
¼ bunch Cilantro 
2 Tbl. Kosher Salt
1 Tbl. Black Pepper
1 Tbl. Fresh Chopped or Gran Garlic
1 ½ Tbl. Mexican Oregano Leaf
1 Tbl. Sugar
2 Tbl. Olive oil

1. Over medium heat, sauté onion and jalapeño in oil until soft  (app. 2-3 min.).
2. Add green chiles and garlic, sauté 1 more minute.
3. Add water and spices, turn to high heat and bring to a boil.
4. Add tomatoes, bring to a boil, turn to low heat, and mash or puree lightly. 
5. Add Cilantro (tied tightly).
6. Simmer partially covered for 10 more minutes.
7. Remove Cilantro bunch. Taste for Salt, and Sugar.


2 ½ lbs. Boneless Chicken
2-3 Cups Ranchero Sauce
2 cups Chicken Stock or salted water

1. Bring Salted Water and Chicken to a boil on high heat, simmer for (about 20-30 min) until cooked completely.
2. Break up large pieces or shred.
3. Add Ranchero sauce and continue to cook for another 20 minutes
4. Taste and adjust seasoning 
5. Serve hot or transfer to a shallow container, date and refrigerate uncovered until completely cooled, then cover and store for up to 3 days.


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