52935832 Recipes From Mexican Made Easy by Marcela Valladolid

8/6/2019 52935832 Recipes From Mexican Made Easy by Marcela Valladolid

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marcela valladolid

mexican

madeeasY

everydayingredientsextraordinafavor


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http://www.randomhouse.com/crownhttp://www.apple.com/itunes/affiliates/download/http://books.google.com/ebooks?as_brr=5&q=9780307888266http://www.indiebound.org/book/9780307888266http://www.borders.com/online/store/TitleDetail?defaultSearchView=List&LogData=%5Bsearch%3A+37%2Cparse%3A+106%5D&cm_mmc=CJ-_-2193956-_-2665379-_-88x31+logo&type=1&searchData={productId%3Anull%2Csku%3Anull%2Ctype%3A1%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Afalse%2Cnavigation%3A5185%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26type%3D1%26page%3D1%26kids%3Dfalse%26nav%3D5185%26simple%3Dfalse%26sku%3D9780307888266%2Cterms%3A{sku%3D9780307888266}}&storeId=13551&catalogId=10001&sku=0307888266&ddkey=http:SearchResults&cmpid=pub-rh-1117http://search.barnesandnoble.com/Mexican-Made-Easy/Marcela-Valladolid/e/9780307888266?afsrc=1&isbsrc=Y&r=1http://www.amazon.com/gp/product/0307888266?ie=UTF8&tag=randohouseinc2-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0307888266


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mexican made easyeveryday ingredients,extraordinary favor

Marcela Valladolid

Clarkson Potter/Publishers

New York


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Copyright 2011 by Marcela Valladolid

Photographs copyright 2011 by Jennifer Martin

All rights reserved.

Published in the United States by Clarkson Potter/Publishers, an imprint of the

Crown Publishing Group, a division of Random House, Inc., New York.

www.crownpublishing.com

www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a

registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data

Valladolid, Marcela.Mexican made easy / Marcela Valladolid.1st ed.

Includes index.

1. Cooking, Mexican. 2. CookingMexico. I. Title.

TX716.M4V334 2011

641.5972dc22 2011004241

ISBN 978-0-307-88826-6

eISBN 978-0-307-88827-3

Printed in China

Text design by Megan McLaughlinJacket design by Megan McLaughlin

Jacket photography by Jennifer Martin

10 9 8 7 6 5 4 3 2 1

First Edition


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introduction 000

appetizers and small bites 000

tacos and tortas 000

soups 000

entrees 000

sides and salads 000

salsas 000

desserts 000

breakfast and brunch 000

drinks 000

menus 000

gracias 000

index 000

contents


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a p p z a n d m a l l b 31

skirt steak quadlla

n mxco, h a nown a mulitas, or small mules, and I was

obsessed with them during my teenage years. In high school,whenever I got in an argument with my boyfriend, hed take me to

the Taquera Hipodromo, a Tijuana taqueria that has been there for

decades, because he knew that would get me in a better mood.

These quesadilla-taco hybrids look kind of like a sandwich, but one

made with tortillas, of course. Most Mexicans scoff at the idea of

putting chicken in a quesadillathat only happens on this side of the

borderbut steak and pork are favorites. For some girls, it takes a

dozen roses and a box of chocolates. For me, a good mulita with a

perfect carne asada-to-cheese ratio, and Im hooked.

1 Putthesteakinashallowglassdish.Sprinklethesteakonbothsideswithsaltandpepper.Letstandforatleast15minutesandupto1hour,turningoccasionally.

2 Heattheoilinalargeheavyskilletoverhighheat.Addthesteakandcook,turningonce,todesireddoneness,about6minutesforrare.Transfertoacuttingboard

andletrestfor5minutesbeforethinlyslicingagainstthegrain.

3 Heataheavylargeskilletovermedium-highheat.Add2tortillasandwarmslightly,about30seconds.Topeachwithcupofthecheesethentopwithasecondtortilla.Cook,turningonce,untilthecheesemelts,about5minutes.Openthemupandaddsomeoftheslicedmeatandavocadoslices.Transfertoacuttingboard.Repeatwithremainingtortillas,cheese,meatandavocado.Sliceeachquesadillaintofourtriangles.ServewithlimewedgesandTomatilloandChilederbolSalsa.

1 skirt stek, t 2 s

t fresy gr keer

3 tess vegete i

2 s sree re

eese

8 (8-i) hee Fr

rtis (ge 000) r

rse, re (see

ge 000)2 hss vs, ve,

itte, eee, sie

2 ies, t it eges

ti cie e r

s (ge 000)

serves 4


11/25

42 m x i c m d y

turkey picadillo c

Picdigrud m cooked with nely chopped vegetables

and tomato pureewas a weeknight staple in my house, and wedeat it on pretty much anything. Id sandwich it between toasted

white bread or stuff some in a warm pita with some shredded

lettuce, sour cream, and pickled jalapeos. We would even eat it

like a sloppy joe inside a burger bun! This simple saut is also a

favorite with kids.

1 Heatthevegetableoilinalargesaucepanovermedium-

highheat.Addtheonionandceleryandcookuntil

translucent,about5minutes.Addthecarrot,corn,garlic,andjalapeosandcookfor5minutes.Addthe

groundturkeyandsautuntilcookedthrough,about

8minutesmore.

2 Pourinthetomatopuree.Addthebayleaf,thyme,and

oreganoandstirtoincorporate.Cover,reducetheheat

tomedium,andcookfor10minutes.

3 Spooncupofpicadilloontoeachwarmtortilla.Serve

withpickledjalapeos.

2 tablespoons veetable ol

p nel hoppe whte

onon

p nel hoppe ele

p nel hoppe aot

1 p fesh on kenels (fo

abot 1 ea of on) o thawe

fozen

2 al loves, ne

2 jalapeo hles, stee,

seee, an nel hoppe

1 pon on tke

1 ps anne toato pee

1 ba leaf

2 fesh the sps

2 fesh oeano sps

6 (6-nh) on totllas,

wae (see pae 000)

Pkle jalapeos

serves 4 to 6

health lasana: Layer

picadillo between lasagnasheets, top with cheese and

Mexican crema or sour cream,

and bake until golden brown.

pallo pot pe: Spoon

picadillo into a 9-inch deep-dish glass pie dish. Top with

purchased pie crust and seal

the dough edges to the rim of

the dish. Using a small paring

knife, cut several slits in the pie

crust. Bake at 350F until thecrust is golden brown and the

juices are bubbling thickly,

about 20 minutes.

leftovers?


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pallo sles: Fill sesame

hamburger buns with warmedpicadillo. Top with sliced

avocado and pickled jalapeos.

pallo epanaas: Fill

uncooked our tortillas withsome picadillo. Enclose the

lling by brushing the edges of

the tortillas with egg wash and

pressing together with a fork.

Fry in 350F vegetable oil untilgolden brown.


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r 85

chicken i y d

d, y dfiii, i chi or mixture that you spread

on chicken or meat before cooking. Usually it is a mix of chiles, butjust using the guajillo makes for easy prep and you still get a

wonderful adobo. Flattening the chicken allows you to mark it on

the grill (love getting one of those charred pieces of skin!) and also

shortens the cooking time. Smear the chicken with the adobo while

you cook it and make sure to use all of it up. Serve with warm corn

tortillas and slices of queso fresco for some stellar tacos.

1 Preheattheovento375F.

2 Heattheoilinaheavymediumsaucepanovermedium

heat.Addtheonionandcookuntiltranslucent,about

5minutes.Addthegarlicandcookfor1minute.Add

thechilesandcookuntildarkenedonbothsides,about

1minute.

3 Pourinthebrothandbringtoaboil.Cookuntilthe

chilesaresoft,about5minutes.Transfertoablender

andpureeuntilsmooth.Seasonwithsaltandpepper.

4 Heatalargeovenproofgrillpanovermedium-high

heat.Meanwhile,rubhalfoftheadobomixtureallover

thechicken.Searthechicken,breastsidedown,until

grillmarksappear,about6minutes.Turnthechicken

breastsideupandtransfertotheoven.Roastthe

chicken,bastingwiththeremainingadobosauce

every20minutes,untilaninstant-readthermometer

insertedregistersaninnertemperatureof180F,about

40minutes.

2 tablespoons vegetable ol

1 small wte onon, oppe

2 gal loves, ougl

oppe

10 e guajllo les,

stemme, seee, an ut

nto 2-n pees

1 ups ken bot,

peeabl ogan

alt an esl goun blakpeppe

1 (4-poun) wole ken,

bakbone emove, attene

slgtl

serves 4


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e t r e s 93

garlicky bttere baja shrimp

kw i Mexic as caMarones al Mojo de ajo, garlic-bathed

shrimp are a coastal dish thats a favorite all over the country. Ialways go to Los Arcos, a restaurant thats been in Tijuana ever

since I can remember, to get my x of this dish, but it is super-easy

to pull off at home as well and makes the whole house smell

amazing!

1 Peeltheshrimp,keepingthetailsintactandreserving

theshells.

2 Heatthebutterandoliveoilinheavymediumskilletovermediumheat.Sprinkletheshrimpwithsaltand

pepper.Sauttheshrimpuntilalmostfullycooked,

about3minutes.Usingaslottedspoon,transferthe

shrimptoaplateandtentwithfoiltokeepwarm.

3 Addtheshrimpshellstotheskilletandsautuntilthey

turnpink,about3minutes.Discardtheshells.Addthe

onionandgarlicandsautuntiltheonionistranslucent

andthegarlicisgoldenbrown,about6minutes.Add

thewineandbringtoaboil,scrapingupthebrowned

bitsfromthebottomofthepan.Boilfor1minute.

4 Stirinthelimejuiceandparsley,returntheshrimpto

thepan,andtosstocoatwiththesauce.Seasonwith

saltandpepper,ifnecessary.

1 pound mdum hmp

(15 o 20 oun) n h h,dvnd

2 poon und u

1 poon ov o

s nd fh ound

ppp

up mnd h onon

8 ov, mnd

3 poon d h n

1 poon fh m ju

2 poon hoppd fh

p

serves 4

h uo: Spread somerefried beans on a warm our

tortilla and ll with garlicky

shrimp.

nun h hmp:Cook linguini in boiling salted

water until al dente. Reheat the

shrimp and add to the cooked

linguini with a little pasta water

as needed. Top with chopped

fresh cilantro and a drizzle of

olive oil.

nd hmp d:Combine the shrimp with

cooked white rice, olive oil,

chopped cilantro, chopped

scallions (white and green

parts), and chopped serrano.

Serve at room temperature.

leftovers?


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102 m x i c n m d s y

corn and poblanosgn

This rcip coms from my TrusTd righT-hnd g, Valeria

Vale Linss. She heads my culinary team, coming up with thesewonderful ideas to tryand this Mexican lasagne has to be one of

my favorites. Vale studied at some fancy Italian cooking school,

where she made pasta from scratch every day and mastered the

perfect gnocchi. And yet for this easy recipe, she agrees that

no-boil lasagna noodles are the way to go.


2 Melt1tablespoonofthebutterinaheavymedium

saucepanovermediumheat.Addtwo-thirdsofthe

garlicandsautfor1minute.Mixinthecornandsaut

for5minutes.Stirinthecreamandthyme.Cookover

medium-lowheatfor5minutesfortheavorsto

incorporate.Turnofftheheatandletcoolslightly.

Transfertoablenderandpureeuntilsmooth.Season

withsaltandpepper.

3 Heattheremaining2tablespoonsbutterinasmall

heavyskilletovermediumheat.Addtheonionandsautuntiltranslucent,5minutes.Addtheremaining

garlicandcookfor1minute.Mixinthezucchiniand

poblanostrips,andcookfor5minutestoblendthe

avors.Seasonwithsaltandpepper.

4 Spreadaboutone-fourthofthecornmixtureoverthe

bottomofan11 8-inchbakingdish.Coverwitha

layerof3lasagnasheets.Spreadone-fourthofthe

poblanomixtureandone-fourthofthecheeseoverthepasta.Repeatthelayeringthreemoretimes.Bakeuntil

brownedandthepastaiscooked,50minutes.Let

standfor15minutesbeforeserving.

3 table alte btte

3 al lve, e

2 e keel

( abt 2 ea) tawe

ze

1 eav ea

1 tea e e

te

salt a el blak

ee

tl le wte

1 lae z, tl le

letwe

3 bla le, ae

a eele (ee ae 000),

tee, eee, a t t

1- t

12 (7 3-) -bllaaa le

2 ee oaaa

eee zzaella

serves 6 to 8


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19/25

114 m e x i c a m a e e a y

roasted butternut squashsalad with tagerie-remary viaigrette

thi hearty atm/witer alabursts with bright avors thanks

to juicy tangerines, tart cranberries, and piney rosemary. Most of

the butternut squash we ate at my house growing up came from

the markets in San Diego, as we dont have butternut squash in

northern Mexico. It is available in southern Mexico, however, where

its known as calabaza vinatera, as it was often hollowed out, dried,

and used to store wine.


2 Tossthesquashwith2tablespoonsoftheoliveoilona

bakingsheetandspreadinanevenlayer.Seasonwith

2tablespoonsoftherosemaryandsaltandpepper.

Roast,stirringoncehalfway,untilthesquashisjust

tenderandgolden,about20minutes.Removefromthe

ovenandcooluntilwarm,about15minutes.

3 Whilethesquashisroasting,peel3ofthetangerines

andslicethemcrosswiseinto-inch-thickrounds,

removinganyseeds.Juicetheremainingtangerineandwhisktogetherwiththeremaining2tablespoonsolive

oilandremaining1tablespoonrosemary.Seasonwith

saltandpepper.

4 Combinethewarmsquash,thespinach,tangerine

slices,andcranberrieswiththedressingandtossgently

tocoat.Divideamongsaladplates.

1 pounds bunu squs,

pd, sdd, nd u no1-n ubs (bou 4 ups)

4 bspoons o o

3 bspoons ou

oppd fs os

nd fs ound bk

ppp

4 nns

6 ups fs spn, oos

pkd

up dd nbs

serves 4


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151

pomegranate, basil, and quesofresco

Th , but whenever I make it I just end up eating it

by the spoonul like a salad. The combination o the tart, crisppomegranate, creamy cheese, and crunchy pine nuts makes a

wonderul topping or grilled fsh or even a carne asada taco. Pine

nuts can be expensive because o the labor-intensive work o

extracting them rom the pine cones, plus they have a high at

content, which makes them turn rancid quickly. So buy a small

quantity and store them in the ridge or no longer than three

months.

1 Toastthepinenutsinadryskilletovermediumheat

untilgolden,4minutes.Transfertoaplatetocool.

2 Inasmallbowl,mixthepomegranateseeds,basil,

quesofresco,andcooledpinenuts.Drizzlewiththe

oliveoilandseasonwithsaltandpepper.

cup pine nuts

eeds from 1 large

pomegranate (about 1 cup)

2 tablespoons tinly sliced

fres basil

2 tablespoons crumbled

queso fresco or feta

1 teaspoon olive oil

alt and fresly ground black

pepper

makes 1 cups


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160 m x i a n m a a y

mexican chocolatera ing

inir y th traitional rt from Michoacn known as

capirotada, this bread pudding is drenched in cinnamony Mexicanchocolate. Stale bread is key because, even though you want the

custard to be fully absorbed, you dont want the bread pieces to fall

apart. If you dont have stale bread, just leave the cut-up pieces in

your (turned-off) oven overnight to dry out. Dust with plenty of

powdered sugar at the end and serve with Mexican Hot Chocolate

(page 000).

1 Putthebreadcubesinalargebowl.Bringthemilkjust

tosimmerinalargeheavysaucepan.Removefromtheheat,addthechocolate,andwhiskuntilmeltedand

smooth.

2 Whisktogetherthesugar,eggs,andeggyolksina

mediumbowl.Graduallyaddthechocolatemixture

intotheeggmixture,whiskingconstantly.Stirinthe

raisinsandcinnamon.Pourthecustardoverthebread

cubes.Letstanduntilmostofthecustardisabsorbed,

about1hour.

3 Preheattheovento350F.Butteran8-inchbaking

dish.

4 Pourthebreadandcustardintotheprepareddish.

Bakethebreadpuddinguntiljustsetbutthecenter

movesslightlywhenthedishisshaken,45minutes.

Servewarmoratroomtemperaturedustedwith

confectionerssugar.

5 cups cubed (1 c) se

b s (bu 3; see ne,pe 000) buee

2 cups we k

4 uces mec

beswee cce,

cpped

1 cup ued su

3 e e ks

2 e es

cup ss

1 besp ud

c

1 besp used bue

feces su

serves 6 to 8


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52935832 Recipes From Mexican Made Easy by Marcela Valladolid