A foodie favorite Ingrid Hoffman interview, and her lovely recipe for fastest ever chicken enchiladas !
I had the pleasure and honor to catch up with Ingrid Hoffmann, a super delicious beautiful lady this week. A Univision, Food Network and Cooking Channel cooking personality, who spices up our lives every Saturday on Telefutura and Univision.
Her passion for cooking is contagious and with every episode she makes you fall more in love with her, food and life.
Here is my mini interview with the one and only, Simply Delicioso: Ingrid Hoffmann!
Florentina: You are one super Delicious lady. What are the Top 5 Spices always on your Spice Rack ? ( not including salt & pepper)
Ingrid Hoffmann: My own homemade adobo delicioso spice blend: a combo of organic, cumin,oregano, parsley,lemon pepper, achiote, garlic, onion. Also – Turmeric, Dry Chiles of all kinds, Cinnamon, All Spice and Star Anise.
Florentina: I see a lot of myself in you: you started cooking with your grandmother as a little girl, I started cooking with my grandfather as a little girl. Everything you make seems to come from a place of deep passion, not something generic learned in a culinary institute. Do you ever feel you get discredited by some formerly trained chefs because you chose not to follow the traditional path ?
Ingrid Hoffmann: I only cook for my fans, friends and family so i have never paid attention to any of that, i am sure it must happen, i just choose to see what matters to me and only focus on the positive things in my life, like being able to unite with an amazing food community around the globe like for instance meeting you and looking forward to meeting you in person one day and sharing an amazing meal.
Florentina: And that is why I love you! I can’t wait to share a home cooked meal with you.
Florentina: You have a beautiful affordable new line of cookware. What is your favorite piece to cook in and what is your favorite thing to make in it ? Where can this be purchased ?
Ingrid Hoffmann: Thank you! Yes i am very proud of my line, amazing quality (made by TFAL) and now at affordable prices. I love my caldero because its 1 pot for 1000 uses, i use it as a wok, for stews, casseroles, soups, rice, seafood etc, in other words for everything. I also love my Paella pan which doubles great for browning meets and goes from stove top to oven to table, great for multiple pancakes and 6 fried eggs at the same time. The line is available at HSN.com Target stores Nationwide & Sears K-Mart, Cooking.com etc
Florentina: I haven’t been to Florida lately but I hear there’s an insanely delicious Food Truck running around making the best Latin Burgers in Paradise. What do you know about that ? Which one is your favorite ?
Ingrid Hoffmann: Well I created Latin Burger & Taco and it’s main feature is my award winning Latin Burger. The patty is a blend of sirloin, chuck and chorizo, with Oaxaca Cheese, Caramelized onions & Jalapenos with a red pimento crema, as well as all my famous tacos. I NO LONGER AM INVOLVED, due to my new commitments and tight schedule, but i am very proud to have created it and employed culinary students and homeless people trying to come back in to society, so it was a win win for all.
Florentina: What an amazing, inspiring idea! Way to go ! What would you have for your Last Supper on Earth ?
Ingrid Hoffmann: Churasco steak, lots of Chilean haas avocado with rice and Colombian aji sauce on it, with Colombian mini potatoes fried (papa Criollo a variety only available in Colombia) lots of Yucca with Moho and wash it down with a Mora Juice (an Andean berry native to Colombia) + Coca cola – in other words total peasant food!!!!
Florentina: I love peasant food! and I thought I was the only one still craving grandpa’s rustic stew with polenta. If you could have anyone over for Dinner who would it be and what would you cook ?
Ingrid Hoffmann: All my ancestors on both sides of the family, i would make them my dad’s brandied shrimp with coconut rice and an avocado, fennel, cilantro and arugula salad with just lime, olive oil, rock salt & pepper. For dessert Dulce De Leche homemade from Eagle brand condensed milk. Yummy!!!!
Florentina: Sounds like a party I would love to crash Haha! What advice would you give someone just starting on their culinary journey ?
Ingrid Hoffmann: Work hard & put priority to your work ethic, travel lots and learn about all cultures and their foods that will expand your palate, and first and foremost only do it because you have amazing PASSION for it, and so it will never be a job but a life instead.
Florentina: Amazing inspiration and great advice from Ingrid, don’t forget to please follow my chica on Twitter @SimplyIngrid and @ShowDelicioso and show her some foodie love on Facebook .
Also her new show is moving from cable to network so don’t forget to Tune In or set your TIVO on Saturdays from 10-11 a.m EST & PST on Telefutura /Univision.
I would also suggest double checking your spice rack because Ingrid also shared with me her recipe for Fastest Ever Chicken Enchiladas! And if you have never made them before this is the Universe and Florentina telling you it is Enchilada Time ! Live La Vida Delicioso !
Fastest Ever Chicken Enchiladas
- 1 tablespoon unsalted butter softened
- 4 cups shredded rotisserie chicken or shredded cooked chicken 2 pounds cooked chicken breasts
- 12 ounces grated cheddar cheese about 3 cups
- 1 cups ½ sour cream
- 1/2 small red onion finely chopped
- Salt and freshly ground pepper
- 6 8- inch flour tortillas
- 2 cups store bought salsa
- Preheat your oven to 350°F. Grease a 9 X 13-inch baking dish with the butter and set aside.
- Place the chicken in a large bowl. Add 2 1/2 cups of the grated cheese, the sour cream, red onions, and some salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas. Cover with aluminum foil and bake until heated through, 40 minutes.
- Remove the foil and sprinkle the enchiladas with the remaining 1/2 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of tortilla are just beginning to get crisp, 5 to 8 minutes. Serve hot.
P.S. New –> Latin D’Lite by Ingrid Hoffmann