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.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

transfer to a platter. Top with the chocolate pasilla sauce and sprinkle with sesame seeds and serve. leftovers? turkey enchiladas: Stuff warmed tortillas with shredded turkey and top with chocolate pasilla sauce. Drizzle with Mexican crema (or sour cream) and shredded Oaxaca (or mozzarella) cheese and broil. turkey-rice gratin: Mix ­shredded turkey with cooked white rice in a baking dish. Top with chocolate pasilla sauce and sprinkle with grated Monterey Jack cheese. Bake at 350°F until

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

Chipotle Chilaquiles chipotle CHILAQUILES serves 6 CHILAQUILES ARE BASICALLY TORTILLA CHIPS IN SALSA. More often they are prepared with a tomatillo-based green salsa, but this chipotle-based red salsa gives your chilaquiles a nice kick. As for the tortillas, there’s never any reason to throw one out (unless it’s green). I imagine, a long time ago, a frugal cook in Mexico with a bunch of stale tortillas (that he had probably made by hand) came up with this dish. That said, as stale as

Chocolate-Mint Pots de Crème, 7.1, 7.2 Coconut Flan, 7.1, 7.2 Figs in Red Wine and Honey Maria Cookie and Lime Cream Trifle Mexican Chocolate Bread Pudding, 7.1, 7.2 Mexican Chocolate Pecan Pie, 7.1, 7.2 Pineapple-Cajeta Empanadas Requesón Cheesecake, 7.1, 7.2 Strawberry Rompope Shake, 7.1, 7.2 Drinks Chia Lemonade Chocolate Margarita, 9.1, 9.2 Citrus Spritzer Cucumber Martini, 9.1, 9.2 Mexican Hot Chocolate Oatmeal Horchata Pineapple-Vanilla Agua Fresca Spicy Clamato and Beer

ahogadas were born in Jalisco, Guadalajara. The bread can be either partially or totally submerged in the sauce. The trick is to let it soak for a couple of minutes so it absorbs the sauce and softens up a bit but not so much that it gets soggy. Usually not something people make at home, this is a great dish to get the feel of Mexican street food. 3 tablespoons vegetable oil 6 tablespoons lard or trans-fat–free vegetable shortening 2 pounds boneless pork butt, cut into 2-inch cubes (4 cups)

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