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Mexican Made Easy : Everyday Ingredients, Extraordinary Flavor (Hardcover) (Marcela Valladolid)
About this item
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 withMexican 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 cup1 (15.5-ounce) can garbanzo beans, rinsed and drained2 garlic cloves, peeled1 tablespoon fresh lemon juice2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving2 teaspoons sesame seed paste (tahini)1/3 cup olive oil, plus more for servingSalt and freshly ground black pepper1 tablespoon chopped fresh cilantroTortilla chipsPut 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.
Number of Pages: 224
Genre: Cooking + Food + Wine
Sub-Genre: Regional + Ethnic / Mexican
Publisher: Random House Inc
Author: Marcela Valladolid
Street Date: September 27, 2011
Item Number (DPCI): 247-06-4272
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overall: 5 out of 5 stars, see all reviews
Most recent reviews
A great standby for any aspiring chef.
5 out of 5 stars
BullzeyeBord — 3 years ago
This book is a fantastic staple for any chef that is looking to dabble in Mexican cuisine. The instructions are very clear and there are great graphics to guide the most novice of chefs through the process.see moreof the reviewer's review