Mexican Made Easy
Everyday Ingredients, Extraordinary Flavor: A Cookbook
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- $24.99
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- $24.99
Publisher Description
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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Valladolid, host of the Food Network's Mexican Made Easy, is a Tijuana native who commuted across the border daily to attend school. She is now a single mom to a "very impatient" six-year-old, so she understands the dilemma that dinner-preparing moms face nightly ("it's gotta be good, and it's gotta be quick"), offering 100 simplified, flavor-rich, crowd-pleasing recipes of Mexican classics, such as a tortilla soup; roasted chicken tostadas; spiced turkey breast with chocolate pasilla sauce (an easier version of mole sauce); creamy Mexican corn; and Victor's Caesar salad (the Caesar is said to have been invented in Tijuana). The book would feel more authentic without such entries as pasilla Bolognese spaghetti and a Mexican version of macaroni and cheese, but those dishes along with desserts like chocolate bread pudding and chocolate pecan pie are sure to appeal to a wide audience, even though they have a little more spice than standard American fare.
