Sizzling Latina Chef: Ingrid Hoffman
She is the host both of Simply Delicioso now on the Cooking Channel and of a new Spanish-language show, Delicioso, on Univision.


Miami-based chef Ingrid Hoffman has a mantra: “I’ll sleep when I’m dead.” And that's evident by her accomplishments: a few T.V. shows, several books and even a cookware line. 

(Andrew Meade)


Easy Chicken Tamales

Rotisserie chicken and self-rising corn meal mix are the time-saving secrets behind these tasty tamales. Add foil packets in place of the more traditional cornhusk wrappers and you have a tamale simple enough for a weeknight dinner. Garnish with a dollop of rich crema or sour cream for an elegant twist.

Green salsa ("salsa verde") is available in most grocery stores either near Hispanic foods or with other bottled salsas.

2 cups self-rising yellow cornmeal mix

6 cups shredded skinless, boneless rotisserie chicken (about 1 [2 1/2-pound] chicken)

1 cup preshredded Mexican blend cheese

½ cup chopped fresh cilantro

½ cup frozen green peas

½ cup pimiento-stuffed green olives, drained and halved

2 cups bottled green salsa

6 (14- inch) squares heavy-duty aluminum foil

Cooking spray

Chopped fresh cilantro (optional)


1. Lightly spoon corn meal mix into measuring cups and level with a knife; set aside.

2. In a large bowl, combine the chicken, cheese, cilantro, peas, olives, and salsa. Stir until well mixed. Add the reserved corn meal mix and stir until well combined.

3. Place one square aluminum foil flat on a work surface and lightly spray with cooking spray. Place about 1 1/3 cups of the tamale mixture in the center of the foil; press into a 6 x 2-inch rectangle to form tamale.

4. Working with one long edge of the tamale closest to you, fold the bottom edge of the foil over the tamale and press gently to seal.

5. Fold the short edges of the foil toward center of the tamale, pressing gently to seal.

6. Roll the tamale forward, jelly-roll fashion, wrapping completely in the remaining foil. Repeat the process with the remaining filling and remaining aluminum foil.

7. Place a vegetable steamer in a large Dutch oven or other large pot with a well fitting lid. Add water to pan to a depth of 1-inch. Layer tamales, seam side up, in basket; bring water to a boil over medium-high heat. Cover and steam tamales 30 minutes, adding additional water to the bottom of the pan as necessary. Carefully remove tamales from steamer and let stand 5 minutes. Remove the tamales from foil packets transfer to a platter. Sprinkle with chopped, fresh cilantro if desired. Serve warm.

Yield: 6 servings (serving size: 1 tamale).

Recipe Courtesy of Ingrid Hoffmann

(Andrew Meade)


Her mixed ethnic background - she's part Colombian, part Bolivian and part German -- and moved around a lot, so she grew up eating food from everywhere. “What I do is create food from 22 Latin countries—including Spain—and I make it easier. My self-appointed title is professional eater and life lover."

(Andrew Meade)


Shrimp and Scallop Easy Paella

4-6 cups chicken stock

3 tablespoons extra virgin olive oil

1 medium yellow onion, chopped

4 garlic cloves, finely chopped

1 red pepper, seeded, ribbed and thinly sliced

1 green pepper, seeded, ribbed and thinly sliced

1 teaspoon Spanish saffron, pistils only

4 links Spanish dry-cured chorizo (about 6 oz.), sliced.

2 cups white rice, medium grain

1 can (10 oz.) diced tomatoes with chilies

3 tablespoons tomato paste

2 lbs raw, peeled large shrimp

1 lb. sea scallops

Salt and pepper to taste

1/3 cup chopped Italian parsley

Lemon wedges for decoration 

In a medium saucepan, heat the chicken stock until boiling.

In a separate large saucepan or paella pan over medium-high heat, heat the oil and add the onion, the garlic, the peppers, the saffron and the chorizo. Cook for 6 minutes or until vegetables are soft and chorizo is browned.  

Stir in the rice, tomatoes and tomato paste until well mixed and cook for 5 minutes. Add the boiling chicken stock little by little, stirring each addition constantly until the stock is almost absorbed. 

Cover the paella pan with aluminum foil, and cook for 25 minutes, until rice is tender. Add the shrimp and the scallops and let cook covered for 5-7 minutes more. 

Decorate with the chopped parsley and lemon wedges.

(Andrew Meade)


Coconut Tropical Seafood Stew

Serves 4

2 tablespoons olive oil

1 small yellow onion, chopped

1/3 cup scallions, chopped

3 cloves of garlic, minced

1 tablespoon ginger, grated

1 tablespoon lemon grass paste

1 tablespoon fish sauce

1 3.5oz box of shiitake mushrooms, halved

1 cup coconut milk, unsweetened

1 cup white wine

1 ½ lb tilapia fillets, frozen

1 ½ lb mussles, frozen

Salt and Pepper, to taste

1 cup fresh cilantro leaves, for serving

Heat oil in pressure cooker over high heat.  Add onion and scallions and sauté for 3-4 minutes, until onions are translucent. Add the rest of the ingredients except the cilantro. Close pressure cooker and bring to high pressure, setting 2, lower heat to medium and cook for 6 minutes. Remove from heat, release pressure and remove cover. Sprinkle cilantro leaves and serve.

(Andrew Meade)


Hoffman is also launching an app called Delicioso that has one-minute recipes with all ingredients listed. "Multimedia is where it’s at, and my adrenaline kicks in when I see something I dreamed of coming to reality."

(Andrew Meade)

Sizzling Latina Chef: Ingrid Hoffman

She is the host both of Simply Delicioso now on the Cooking Channel and of a new Spanish-language show, Delicioso, on Univision.

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