Thursday, April 18, 2013

200 Easy Mexican Recipes - Cookbook Review

I have been given the opportunity to review some more cookbooks published by Robert Rose, so I'll be featuring these books in posts over the next couple of weeks.  

I let my family choose from the list of books I was given and they , of course, chose 200 Easy Mexican Recipes.

As a family we love Mexican food and often wish there were authentic Mexican restaurants nearby so we could get our fix! But since there aren't, the next best thing is to make our own and this book is full of no-fuss recipes for authentic dishes. The recipes are delicious alone or could be piled high with melted cheese and fresh produce.  The author Kelley Cleary Coffeen has now published 5 cookbooks and has a flourishing culinary career.

It was difficult to choose what recipes to try but I finally settled on the ones below and they were yummy!

I served the huevos with the soup for dinner one night and it was so flavourful and filling too! The roasted salsa was so easy to whip up in the food processor and makes me wonder why I buy salsa when it is so easy to make my own.

The soup was light in flavour but such a nice change from heavier tomato based dishes. I didn't have any avocado on hand so just went without it and the soup turned out great.  So if you not fond of avocado don't let that turn you off this one.

I will definitely be trying out many more of the recipes contained in this book from the Chile Con Queso to Margarita Pie!

Huevos Rancheros + Roasted Tomato Salsa

Makes 4 servings
 This traditional ranch-style breakfast dish is a combination of eggs served on fried corn tortillas smothered in a cooked salsa or sauce. I serve them with a side of refried beans.
 Preheat oven to 150°F 
Ovenproof serving plates

3 tbsp oil, divided    
8  6-inch (15 cm) corn tortillas       
2 cups  Roasted Tomato Salsa (see below)         
4   eggs   
1⁄2 cup shredded Cheddar cheese            

1.Place serving plates in preheated oven to warm.
2.In a large skillet over high heat, add 2 tbsp of the oil and heat for 1 minute. Using tongs, carefully dip each tortilla into the oil until tortilla bubbles and is heated through, about 1 minute. Transfer to paper towels to drain. Place 2 tortillas slightly overlapping each other on each warmed plate. Return to oven.
3.In a medium saucepan over medium heat, heat salsa until bubbly, 5 to 7 minutes.
4.In another skillet, add remaining 1 tbsp of oil and scramble or fry eggs separately, as desired. Place each egg on top of tortillas on each plate and smother with salsa. Sprinkle with cheese. Return to oven and bake until cheese is slightly melted, 3 to 4 minutes.

Roasted Tomato Salsa

Makes about 2 cups 
This basic tomato salsa is delicious on just about any Mexican dish. The charred skin of the roasted tomatoes adds an earthy flavor that blends well with the roasted jalapeños. It makes a great “chip and dip” salsa.

Preheat broiler
4 to 6         tomatoes, unpeeled                            
3 to 4         roasted jalapeño peppers, skin on      
1                onion, chopped                                      
2                green onions, green parts only, chopped   
1 tbsp        minced Italian flat-leaf parsley(cilantro)            
1.  Place tomatoes on a baking sheet and broil, turning often, until skins are charred, 3 to 4 minutes.
2.  In a blender, pulse charred tomatoes, jalapeños, onion and green onions until thick and slightly chunky. Pour into an airtight container. Add salt to taste. Refrigerate, stirring occasionally, for 1 hour or for up to 2 days.

Chicken and Lime Soup

Makes 4 to 6 servings

There is a light citrusy flavor that you will love in this hearty chicken soup. Layers of garlic and lime embrace the fresh avocado garnish. I serve this during the warm summer months.

2 tbsp olive oil, divided
4 boneless skinless chicken breasts
1 cup chopped onion
2 cloves garlic, minced
2 tomatoes, seeded and chopped
6 cups chicken broth
1⁄2 cup freshly squeezed lime juice (4 to 5 limes)
2 cups broken corn tortilla chips
2 avocados, diced
4 green onions, green parts only, minced

1. In a large skillet, heat 1 tbsp  of the oil over medium-high heat. Add chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes per side. Transfer chicken to a cutting board and let cool.
2. In a large pot, heat remaining oil over medium heat. Add onion, garlic and tomatoes. Cover and cook until onion is softened, 4 to 6 minutes. Add chicken broth and lime juice.
3. Dice chicken and add to pot. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes. Ladle into individual bowls and garnish with equal amounts of tortilla chips, avocado and green onion.

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



Rosemary said...

These dishes looked so delicious. This cookbook I will be on the lookout for..

Avril Tanner said...

These look delicious!

Dr. J said...

We crave authentic Mexican locally too! That soup sounds great.
PS: loving your blog design Rosanne!