Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor

Marcela Valladolid

Language: English

Pages: 224

ISBN: 0307888266

Format: PDF / Kindle (mobi) / ePub


Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
 
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
 
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
 
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
 
 
Chipotle-Garbanzo Dip
makes 3/4 cup
 
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips
 
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.

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vegetable oil 1½ cups chopped white onions 2 garlic cloves, minced ½ pound ground pork ½ pound ground beef 1 bay leaf 1 (3-inch) cinnamon stick Salt and freshly ground black pepper 1 teaspoon ground cinnamon ⅓ cup chopped dried apple ⅓ cup chopped dried apricots ¾ cup chopped sweetened dried pineapple 4 cups shelled walnuts 2½ cups Mexican crema or sour cream 4 ounces fresh goat cheese, at room temperature 10 poblano chiles, charred and peeled (see Note) 1 tablespoon chopped fresh

chile, stemmed, seeded, and minced ¼ cup (packed) light brown sugar 1 canned chipotle chile in adobo sauce, minced 1 tablespoon mustard Salt 1 Preheat the oven to 375°F. 2 To make the meatloaf, heat the olive oil in heavy medium skillet over medium-high heat. Add the onion, carrot, celery, and chopped garlic. Cook, stirring often, until the vegetables are soft, about 8 minutes. Transfer to a large bowl and let cool slightly. Add the beef and chorizo, and stir to combine. 3 In a medium

sister, Carina, covers her tostadas with heaps of salty Parmesan cheese! I like traditional toppings with tons of fresh avocado and bottled hot sauce. 8 tostadas 1 cup refried beans, warmed 4 cups shredded cooked chicken 2 cups shredded iceberg lettuce 1 medium red onion, thinly sliced into rings 8 radishes, thinly sliced 1 cup crumbled queso fresco or feta ½ cup Mexican crema or sour cream Roasted Apple and Tomatillo Salsa Spread the tostadas with the refried beans, dividing equally.

another piece of foil for double wrapping. Place 2 chiles in the center of each piece of foil and top each chile with 4 onion wedges. Fold up the foil of each packet to form a cup. Divide the marinade remaining in the bowl among the foil packages. Enclose the onions tightly with foil and transfer to a rimmed baking sheet. 4 Roast until the onions are caramelized and the chiles are tender, about 1 hour. Let cool for 10 minutes. Open the packages slightly before serving. Caramelized Yams with

Marshmallow and Streusel caramelized yams WITH MARSHMALLOW AND STREUSEL serves 8 IS THIS A DESSERT OR A SIDE? Well, that depends on what side of the border you’re on. At my house, this comes out with dessert, but on the U.S. side this is an accompaniment to turkey. Whenever you serve it, it’s superb. With checkered layers of yam and banana and a streusel topping that comes out crunchy when the marshmallows melt and caramelize, it will quickly become one of your holiday faves. For best

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