Saturday, April 6, 2013

200 Easy Mexican Recipes

200 Easy Mexican Recipes
Authentic Recipes from Burritos to Enchiladas
By Kelley Cleary Coffeen
Paperback, 248 pages


I love Mexican food - especially for the warmer months. Something about Mexican always says fun and celebration to me. The mix of fresh and vibrant flavours is always exciting and makes the world all the sunnier.

Kelley Cleary Coffeen offers up 200 recipes from appetizers through dessert and including exciting drinks! These recipes are simple to make, and source easy-to-find ingredients for each wonderful Mexican dish. She starts with a brief history of Mexican cuisine and then a tutorial on how to stock our pantries, fridges and counters for delicious Mexican flavours.

The sun is coming out - it's time for Mexican! 

 From beverages to desserts, these samples from some of the chapters are sure to delight:

    Beverages and Cocktails
    Pomegranate Margarita, Sangrita, Mojitos, Chile Rita, Red Sangria, Tequila Shooters, Bloody Maria, Dulce de Leche Martini

    Appetizers
    Shrimp Ceviche, Tex Mex Queso, Sonoran Nachos, Stuffed Jalape-os, Tomato Table Salsa, Corn and Chile Guacamole

    Tacos, Tostadas, Burritos, Tortas and Tamales
    Green Chile and Chicken Tacos, Shredded Beef Chimichanga, Spicy Chicken Tortas, Halibut Tacos, Machaca Burrito

    Enchiladas, Fajitas and Other Favorites

    Chicken Fajitas, Stuffed Sopapillas, Red Chile Enchiladas, Chicken Mole, Smothered Eggs and Chile, Chile Rellenos, Burrito Bowls

    Desserts
    Caramel Flan, Tres Leches Cake, Margarita Pie, Sopapillas de Fruit, Bizcochos, Mexican Wedding Cookies, Mexican Bread Pudding.

Try a couple of these sample recipes below - and get in the mood for Easy Mexican Recipes!

Chopped Mexican Salad, page 108

Makes 4 to 6 servings

Fresh goodness and color are at the heart of this fresh chopped salad. A citrus marinade refreshes these chopped veggies. This is a wonderful vegetarian meal but can be topped with chicken or steak as well.

Tips: Instead of canned corn, you can use 11⁄2 cups (375 mL) thawed frozen corn kernels or cooked fresh corn in this recipe. Grilled or fire-roasted corn will add additional flavor.
Cotija is a crumbly, sharp Mexican cheese. You could substitute feta or goat cheese.
Dressing is best served at room temperature.

Dressing
1⁄2 cup    freshly squeezed lime juice    125 mL
1⁄3 cup    olive oil    75 mL
1 tbsp    minced cilantro    15 mL
1 tsp    hot pepper flakes    5 mL
2    cloves garlic, minced     2
2 tbsp    liquid honey    30 mL

6 cups    chopped romaine lettuce    1.5 L
1    can (14 to 19 oz/398 to 540 mL) black    1
    or pinto beans, rinsed and drained
1 cup    chopped peeled jicama    250 mL
1    can (14 to 15 oz/398 to 425 mL) corn    1
    kernels, drained  (see Tips)
1    yellow or red bell pepper, seeded,     1
    cored and diced
2    ripe avocados, peeled and diced    2
1⁄2 cup    crumbled Cotija cheese (see Tips)    125 mL

1.    Dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.
2.    Spread lettuce evenly across a large serving platter. Arrange beans, jicama, corn, bell pepper and avocado side by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least 1 hour before serving.
3.    Drizzle with dressing before serving.


Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.


Grilled Carne Asada Tacos + Pico de Gallo, page 125

Makes 12 tacos

Carne Asada is an intensely flavored meat that is very popular in Mexico. It is quick to marinate and easy to grill.

Tip: There are several different cuts of meat you can use for this recipe. Skirt steak or minute steak are best due to the thin cut and quick cooking time.

Barbecue grill

Marinade
    Juice of 3 lemons
3    cloves garlic, minced    3
1⁄2 cup    drained sliced pickled jalapeño peppers    125 mL
1⁄2 cup    teriyaki sauce    125 mL
1 tbsp    minced red bell pepper    15 mL
1 tbsp    granulated sugar    15 mL
2 tsp    kosher salt    10 mL

11⁄2 lbs    beef skirt or minute steak (see Tip)    750 g
12    6- to 8-inch (15 to 20 cm) flour or corn    12
    Pico de Gallo (see below)
2    limes, each cut into 6 wedges    2

1.    Marinade: In a medium bowl, combine lemon juice, garlic, jalapeños, teriyaki sauce, bell pepper, sugar and salt until sugar and salt have dissolved.
2.    In a large resealable plastic bag, add marinade and meat and seal. Work marinade through meat with your fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.
3.    Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. Remove from grill and let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-size pieces.
4.    To build tacos, skillet warm tortillas (page 75). Divide meat equally among tortillas and top with Pico de Gallo. Fold tortillas in half. Serve with a sliced lime.


Pico de Gallo
Makes 2 cups (500 mL)

This is a salsa I use more than any other. This crisp, refreshing flavors capture the true essence of Mexico! I can’t think of a Mexican dish this does not taste good on. Try it on warm, crispy tortilla chips.

4    tomatoes, seeded and diced    4
4    green onions, greens parts only, minced    4
3    jalapeño peppers, seeded and minced    3
2    serrano chile peppers, seeded and minced 2
1    onion, finely chopped    1
2 tbsp    minced fresh cilantro    30 mL
    Juice of 2 limes
    Kosher salt

1.    In a large bowl, combine tomatoes, green onions, jalapeños, serrano chiles, onion and cilantro. Add lime juice and mix well. Transfer to an airtight container and refrigerate, stirring occasionally, for 1 hour or for up to 24 hours. Add salt to taste just before serving.


Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.


Margarita Pie, page 209

Makes 6 servings

Refreshing, simple flavors of a margarita infused into a dessert are exceptional. This margarita pie is light and luscious and quick to make!

Tip: Use a high-quality prepared liquid margarita mix with a medium sweet-sour balance.

Preheat oven to 350°F (180°C)

2    eggs    2
2    egg yolks    2
1⁄4 cup    freshly squeezed lime juice    60 mL
1    can (14 oz or 300 mL) sweetened condensed milk 1
1⁄3 cup    liquid margarita mix (see Tip)    75 mL
3    drops green food coloring    3
1    (9-inch/23 cm) store-bought vanilla-flavored cookie crumb crust  1
1 cup    heavy or whipping (35%) cream    250 mL
1⁄2 cup    granulated sugar    125 mL
1    lime, thinly sliced    1

1.    In a medium bowl, using an electric mixer, beat eggs and egg yolks until thick and pale, about 2 minutes. Continue mixing and add lime juice, condensed milk, margarita mix and food coloring and beat for 2 to 3 minutes.
2.    Pour into pie shell and bake in preheated oven until center is firm, about 25 minutes. Let cool completely. Cover and refrigerate until chilled for at least 1 hour or for up to 4 hours.
3.    Just before serving, in a medium chilled bowl, using an electric mixer on medium-high speed, beat whipping cream and sugar until soft peaks form, 6 to 8 minutes. Serve slices of pie on individual plates topped with whipped cream and garnished with lime slices.


Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.