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Mexican street corn salad...

Mexican street corn salad...

    Mexican cuisine equates to Salsas and Moles: Fresh and Authentic Recipes from Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.
    The Mexican (or American-Mexican/Tex-Mex) foods
    The word tortilla originates from the Spanish word tort meaning “cake” and its first documented use was around the mid-1600s. The food itself, a thin flatbread made from dried and finely ground corn, can be traced back many thousands of years to people of the Sierra Madre Mountains in Mexico.
    Tortilla (usually flour tortilla, but it can be corn) folded in half, usually grilled. If you put two tortillas with cheese in the middle (as a sandwich) you will get something called (in diffrent mexican places) a mulita (If it has al pastor meat it is called a gringa). Tortilla is not to be confused with the Spanish omelette (known as tortilla española, tortilla de patatas, or tortilla de papas in Spanish) that is consumed in South America and Spain.
    Burrito: a tortilla folded over a filling of beef and/or beans, and additional fillings such as cheese.
    Chimichanga: a crisp, deep-fried tortilla containing a spicy filling of meats, usually served with sour cream, meted cheese, etc.
    Wet burrito: a burrito covered with red chili sauce and melted cheese; is normally made with a flour tortilla; can contain meat or beans.
    Enchilada: a burrito covered with red chili sauce and cheese; is normally made with a corn tortilla; usually contains meat
    Quesadilla: a tortilla folded over a filling of cheese (Monterrey jack, chihuahua, oaxaca, etc )and heated, broiled, or fried; can contain chicken or other fillings.
    Fajita: a thin strip of marinated and grilled meat served with tortillas, salsa, etc.
    Taco: a crispy fried tortilla folded over and filled with meat, lettuce, tomatoes, and cheese.
    Taquito: a small tortilla rolled around a filling of meat and cheese and deep-fried.
    In conclusion, then:
  • Burritos can contain meat; chimichangas almost always do and are fried.
  • Enchiladas and wet burritos are made with corn and flour tortillas respectively.
  • Quesadillas can contain meat; fajitas almost always do.
  • Taquitos are smaller than tacos and rolled up.

Acaraje - black-eyed pea fritters  Print Recipe

Serves: 6
Preparation time:30 minutes
Cooking time:20 minutes
1 lb dried black-eyed peas
1/2 cup dried shrimp
3/4 cup roughly chopped onion
2 teaspoons roughly chopped garlic
1/4 teaspoon cayenne
3 to 4 cups vegetable oil for frying
Black Eye Pea Fritter Sauce, recipe follows

Black-eyed Pea Fritter Sauce-Molho de Acaraje:
1/2 cup dried shrimp
3/4 cup roughly chopped onion
1 teaspoon peeled fresh ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Soak the black-eyed peas overnight in cold water to cover. Drain. Rub off and discard the skins. Soak the shrimp in cold water to cover for 30 minutes. Puree the peas, onion, shrimp, garlic and cayenne in a food processor. Season to taste with salt, if necessary. Form mixture into tablespoon size balls.
Meanwhile in a 5-quart pot or Dutch oven, fitted with a candy or deep-frying thermometer, or in an electric deep fryer, heat oil over medium-low heat until the thermometer registers 365 degrees F. Make sure you have at least 3 inches of space between the top of the oil and the top of the pan, as oil will bubble up when fritters are added.
Fry the fritters in small batches until golden brown all over, turning once. Remove with a slotted spoon and drain on paper towels. Serve at room temperature with Black-eyed Pea Fritter Sauce.
Black-eyed Pea Fritter Sauce-Molho de Acaraje:
Soak the shrimp in cold water, to cover, for 30 minutes. Drain the shrimp and puree in a food processor or blender with the onion, ginger and red pepper. Heat the oil in a skillet and saute the shrimp mixture for about 5 minutes. Season with salt, to taste. Transfer to a bowl and serve with fritters.

Achiote chicken and rice  Print Recipe

This carribean and Latin American chicken skillet is bursting with flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.
Serves: 6
Preparation time:30 minutes
Cooking time:25 minutes
1/2 cup Mayonnaise
2 Tbsp. annatto paste
1 broiler-fryer chicken (3 lb.), cut up, skin removed
1 cup long-grain white rice, uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro
Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.

Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.

Top with olives and cilantro.

Avocado dip with mint on Pringles chips  Print Recipe

This is not guacamole, but a deliciously creamy combination of avocado and mint. Tortilla chips provide crunch with the dip, but chunky vegetables such as sweet pepper wedges or short fat celery sticks are also nice for scooping it up. Consider doubling this recipe if it is the only nibble served long before dinner or serve it at a drinks party.
Serves: 6
Preparation time: 25 minutes
1/3 to 1/2 cup (75 to 125 mL) reduced-fat sour cream
2 tsp (10 mL) freshly squeezed lime juice
1 large garlic clove, minced
1 tbsp (15 mL) chopped fresh mint
¼ tsp (1 mL) salt
Dashes of hot sauce to taste
2 large ripe avocados
1 bag (230 to 300 g) tortilla chips or Pringles chips
1. In a medium bowl, stir 1/3 cup (75 mL) sour cream with juice, garlic, mint, salt and hot sauce. (If making ahead, this mixture can be covered and refrigerated for up to a day.)

2. Cut avocados in 2; remove stones. Using a knife without a sharp point, score flesh into ¼-inch (5-mm) dice right down to leathery skin. Scoop flesh out into sour cream mixture. Mix, breaking up avocado dice as little as possible. Add more sour cream, tablespoonful by tablespoonful, as needed to achieve a thick yet creamy consistency.

3. This keeps well for up to half a day if plastic wrap is pressed directly onto dip surface and refrigerated. Pile mixture into a serving dish; garnish with sprigs of mint. Serve with tortilla chips.

Black bean and corn wonton appetizers  Print Recipe

Serves: 12
Preparation time: 10 minutes
Cooking time:10 minutes
36 wonton skins
2/3 cup thick and chunky salsa
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1-15 ounce can whole kernel corn, drained
1-15 ounce can black beans, rinsed and drained
1/4 cup sour cream
Heat oven to 350 degrees.
Gently fit 1 wonton skin into each of 36 small muffin cups, 1 3/4x1 inch, pressing against bottom and side. Bake 8 to 10 minutes or until lightly golden brown.
Remove from pan; cool on wire rack. Mix remaining ingredients except sour cream.
Just before serving, spoon bean mixture into wonton cups. Top each with 1/2 teaspoon sour cream.

Black bean and mango salsa  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup red onion, chopped
2 teaspoons olive oil
1 jalapeño, minced
1 cup fresh mangoes, diced
2-15 ounce canned black beans
1 teaspoon coriander, dried
1 teaspoon cumin, dried
2 tablespoons white wine vinegar
1/2 cup fresh cilantro, chopped

Heat a non stick pan until very hot. Add oil. Saute onion until it begins to soften. Add jalapeño. Mix well. Rinse beans, and strain. Stir beans and mangoes into the onion mixture. Heat and simmer for 5 minutes. Add coriander, cumin, and vinegar. Heat through. Stir in cilantro.

Black bean burgers  Print Recipe

Spread out the drained canned black beans onto a lined baking sheet and bake for about 15 minutes. This prevents the black bean burgers from tasting like mush. FLAVOR. Besides sautéed garlic, onion, pepper add a little cumin, worcestershire sauce, smoked paprika, feta cheese, and chili pepper that will turn black beans into the best black bean burger.
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
2 (14 ounce) cans black beans, drained, rinsed, and patted dry
1 Tablespoon extra virgin olive oil
3/4 cup finely chopped bell pepper (1/2 of a pepper)
1 cup finely chopped yellow onion (1/2 of a large onion)
3 garlic cloves, minced (about 1 Tablespoon)
1 and 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 cup bread crumbs or oat flour
1/2 cup feta cheese
2 large eggs
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup, mayo, or BBQ sauce
pinch salt and pepper
Preheat oven to 375 degrees F (190°C). Grease cookie sheet or line with parchment paper and set aside.
Preheat oven to 300°F (150°C). Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.
Meanwhile, sauté olive oil, chopped pepper, onion, and garlic over medium heat until peppers and onions are soft,and no moisture left about 5-6 minutes. Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork or pulse the mixture, leaving some larger chunks of beans.
Form into patties– about 1/3 cup of mixture in each.
To bake: Place patties on a lined baking sheet and bake at 375°F (191°C) for 10 minutes on each side, 20 minutes total. To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. Heat temperature is personal preference as all grills differ. Generally, black bean burgers should grill on medium-high heat about 350°F (177°C) – 400°F (204°C).
Serve with your favorite toppings.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.

Black bean burritos  Print Recipe

A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.
Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
For the mango salsa:
2 ripe mangoes, peeled and
1/2 red onion, chopped
1 tablespoon finely chopped
fresh cilantro leaves
1 tablespoon freshly squeezed
lime juice
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground
black pepper

For the black beans:
2 teaspoons olive oil
1/2 red onion, chopped
3 medium tomatoes, diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
2 (15-ounce) cans black
beans, drained and rinsed
6 large romaine lettuce leaves
6 whole-grain tortillas (warm)
1/4 cup shredded low-fat
Monterey Jack cheese
Make the mango salsa:
1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
Set aside.
Make the black beans:
1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
pulse until smooth with some lumps.
2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
and the tomato purée and cook until thickened, about 10 minutes.
3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
inside, on top, or on the side of the burrito.

Black bean sauce  Print Recipe

This sauce can also be used as a basting liquid over chicken and other meat.
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
2 teaspoons cornstarch
2 tablespoon dry sherry wine
1 tablespoon peanut oil
2 tablespoon fermented black beans
1 teaspoon minced ginger
1 1/2 cups chicken stock
1 tablespoon oyster sauce
2 teaspoons soy sauce
1 teaspoon minced garlic
2 chopped scallions
Combine the cornstarch with the sherry.
Pour the oil into a wok. Heat over high heat. Add the minced black beans and ginger. Stir fry for 10 seconds then add the chicken stock, oyster sauce and soy sauce.
Bring to a boil and reduce for 2 to 3 minutes, stirring occasionally. Mix the cornstarch and sherry and add to the sauce, stirring until thickened.
Allow the sauce to cool, then refrigerate in a closed container. Add the garlic and scallion when using the sauce.
Serve warm over vegetables such as kale, carrots, vegetables, steamed rice or thin noodles.

Chicken strudel  Print Recipe

Serves: Serves 8
Preparation time: 30 minutes
Cooking time:40 minutes
3 tablespoons butter
1 medium chopped onion
1/2 pound chopped mushrooms
1 pound ground chicken breast
1 teaspoon tarragon
1 clove minced garlic
1/2 cup grated Parmesan
1/3 cup diced prosciutto
1 egg, beaten
8 sheets phyllo dough
Preheat oven to 375 degrees.
In a skillet melt half of the butter. Add onion and sauté over medium heat until golden. Add mushrooms and cook until soft. Add chicken ,salt , tarragon, and garlic. Cook until chicken is brown.
Mix in cheese, Prosciutto, and egg.
Brush 1/2 filo sheet with melted butter.
Spoon 1/3 cup chicken mixture on narrow edge and fold in sides.
Roll up and place, seam side down on a baking sheet. Repeat with remaining sheets of dough.
Brush the rolls with remaining butter. Bake for 20 minutes until golden brown.

Chicken with coriander  Print Recipe

Serves: 4
Preparation time: 25 minutes
Cooking time:30 minutes
4 chicken breasts
1 lime
1 cup bread crumbs
1/2 cup fresh coriander, chopped
1 minced garlic clove
salt and white pepper to taste
2 egg whites
2 teaspoons water
Rinse split chicken breasts and pat dry. Peel lime, removing all white pith.
Cut lime into thin slices; tuck slices under breast skin. Combine bread crumbs, fresh coriander, garlic, salt and pepper in a bowl. In a shallow dish, beat the egg whites and water.
Dip chicken in egg whites; coat with bread crumb mixture. Place chicken with the skin side down on rack of broiler pan.
Broil 6 to 8 inches from heat source 10 minutes on each side. Transfer chicken to a 350 degree oven.
Bake for 10 minutes or until chicken is fully done.

Chocolate pudding with coffee sauce  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:30 minutes
2 tablespoons chopped pecans or walnuts
1 cup flour
1/3 cup sugar
1/4 cup cocoa, sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup skim milk
1 large egg, lightly beaten
2 teaspoons walnut or canola oil
2 teaspoons vanilla
1 1/3 cups strong brewed coffee
3/4 cup brown sugar
confectioner's sugar for dusting
Preheat oven to 375 degrees.
Coat 6 ramekins or custard cups ( about 1 1/4 cup capacity) lightly oil and set on baking sheet.
Spread nuts in pie plate and bake about 10 minutes, until fragrant. Stir together flour, sugar, cocoa, baking powder and salt.
In measuring cup, stir together milk, egg,oil and vanilla. Add to the dry ingredients and stir just until combined.
Divide the batter among ramekins. Mix together coffee and brown sugar.. pour about 1/6 of the coffee over each dessert.
Sprinkle with reserved toasted nuts.
Bake for 15 to 20 minutes, or until tops spring back when touched lightly. Cool 5 minutes. Sprinkle with confectioner's sugar.

Coconut ice cream with mango sauce  Print Recipe

Serves: 6
Preparation time: 1 hour
Ice Cream:
1-inch piece of vanilla bean split lenghtwise
14 ounce can unsweetened coconut milk
2 cups milk
2/3 cup sugar
1 teaspoon vanilla
1/2 cup sweetened shredded coconut
1/4 cup rum (optional)

Mango sauce:
2 very ripe mangoes, peeled
4 tablespoons sugar
3 tablespoons fresh lime juice
Scrape the vanilla bean into a bowl. Whisk in the milk, sugar and vanilla, and rum. Pour mixture into ice cream maker, add coconut and freeze according to manufacturer's instructions.
To serve, alternate layers of small scoops of ice cream and mango sauce in parfait glasses, or simply spoon sauce over ice cream.

Mango sauce:

Cut first mango into 1/4-inch dice. Coarsely chop the second mango and put in food processor. Add the sugar and lime juice and puree until smooth. Scrape puree into bowl and add the diced mango. Sauce may be refrigerated for one week.

Corn and jalapeno pancakes with tomato salsa  Print Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time:20 minutes
2 cups fresh or canned corn kernels
3 fresh jalapeno chili peppers seeded and minced
2 cloves garlic finely chopped
1 red bell pepper seeded deribbed and finely diced
6 green onions white part and 2 inches of the tender green tops thinly sliced
2 eggs
1 1/4 cups flour
1/2 cup cornmeal
1 teaspoon baking powder
salt to taste
2 tablespoons fresh lime juice
1 1/2 cups milk
freshly ground pepper

1 1/2 cups diced tomatoes
1/4 cup finely chopped red onion
1 fresh jalapeno or serrano chili pepper seeded and minced
2 tablespoons fresh lime juice
5 tablespoons chopped fresh cilantro
to taste salt and freshly ground pepper
1/3 cup vegetable oil
1 1/4 cups sour cream
Cook corn kernels in lightly salted water for 1 minute. Drain, transfer to large bowl and cool. Add the chili peppers, garlic, bell pepper and green onions, mix well and set aside.
In a mixing bowl, whisk the eggs, flour, cornmeal, baking powder, 1 teaspoon salt and the lime juice. Add the milk and mix well to form a smooth batter.
Add to the corn mixture and stir to mix. Season to taste with more salt if needed, and pepper. Let stand at room temperature for 30 minutes.
To make the tomato salsa, stir together the tomatoes, red onion, chili pepper, lime juice, cilantro and salt and pepper to taste.
In a large frying over medium heat, warm 2 tablespoons of the oil.
Working in batches, spoon the batter into the pan to form pancakes 3 inches in diameter; do not crowd the pan. Cook, turning once, until golden brown on both sides.
Transfer to paper towels to drain. Repeat with the remaining batter, adding oil as needed to prevent sticking.
Place the pancakes on a platter or individual plates and top with the sour cream and salsa.

Corn bread  Print Recipe

Serves: 8
Preparation time: 15 minutes
Cooking time:50 minutes
2 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
1 cup unsalted butter, softened
Preheat oven to 425 degrees F.
Butter two 9-inch by 5-inch by 3-inch inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well. In a separate bowl, combine and beat milk, egg, and butter. Pour the wet ingredients over dry mixture. Stir to blend. Pour batter into pans. Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.

Corn bread with sun dried tomatoes  Print Recipe

Serves: 12
Preparation time: 20 minutes
Cooking time:30 minutes
2 1/2 cups yellow cornmeal
1 1/2 cups flour
1/2 cup sugar
1 tablespoon dried rubbed sage
1 tablespoon ground black pepper
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
2 1/4 cups buttermilk
1 cup chopped drained oil packed sun dried tomatoes, 1/4 cup oil reserved
1/2 cup butter, melted
4 large eggs
Preheat oven to 400 degrees.
Butter two 9 1/2-inch diameter deep dish pie dishes. Combine cornmeal, flour, sugar, sage, pepper, salt, baking powder and baking soda in large bowl and whisk to blend.
Combine buttermilk, sun dried tomatoes, reserved oil, butter, eggs and whisk to blend. Stir buttermilk mixture into dry ingredients.
Divide corn bread batter between prepared dishes. Bake corn breads until tops begin to brown and tester inserted in center comes out clean, about 30 minutes. Cool slightly.
Cut corn breads into wedges; serve warm.
Note: Corn breads can be prepared 6 hours ahead. Cool completely.
Cover with aluminum foil. Reheat covered in 350 degree oven about 10 minutes.

Corn pudding  Print Recipe

Serves: 8
Preparation time: 20 minutes
Cooking time:50 minutes
1 16-oz can whole kernel corn, drained
1 16-oz can cream-style corn
1 teaspoon melted butter
1 teaspoon salt
1 teaspoon sugar
2 teaspoons cornstarch
5 eggs
1 cup milk
1 cup heavy cream
bread crumbs
Preheat oven at 300 degrees.
Combine the whole and cream corn, butter, salt, and sugar.
In a separate bowl, beat the eggs lightly, and whisk in the milk and cream. Combine with the corn mixture.
Pour into a well greased shallow baking dish, no more than 3/4 full. Bake for 40 to 50 minutes or until center is firm.
Note: bread crumbs may be sprinkled over top of pudding half way during the baking process.

Empanadas  Print Recipe

The origins of the empanada are not entirely clear, but it seems most likely that they first appeared in Argentina in the kitchens of immigrants from northern Spain, where the dish’s forebear was a larger, double-crusted pie cut into slices.
Once in South America, the empanada — meaning bread-wrapped — continued to evolve from a pie made with dough to individual pockets of pastry crust, often made with animal fat in beef-loving Argentina. The hand-held pies were baked or fried after being filled with whatever was available in the region at the time.
Unbaked empanadas can be made 3 months ahead and kept frozen
Serves: 8
Preparation time:40 minutes
Cooking time:35 minutes
2 Tbsp. extra-virgin olive oil, divide
1 lb. ground beef (25% fat)
1 medium onion, chopped
1 small red bell peppers, seeded, chopped
Salt, freshly ground pepper
1 Tbsp. ground cumin
1 Tbsp. sweet paprika
1/2 Tbsp. dried oregano
1/4 tsp. cayenne pepper
3/4 cups low-sodium vegetable stock
1 tsp. sugar
½ cup raisins
1 recipe PIE CRUST (Recipe included)
½ cup pitted green olives (Picholine or Spanish), rinsed well, cut in half lengthwise, divided
Heat 1 Tbsp. oil in a large pot over high. Cook ground beef, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible.
Reduce heat to medium and cook onions, chopped, red bell peppers, seeded, chopped, and remaining 1 Tbsp. oil, stirring, until tender but not browned, 6–8 minutes; season with salt and black pepper. Add ground cumin, sweet paprika, dried oregano, and cayenne pepper and cook, stirring, until fragrant, about 1 minute. Add low-sodium chicken stock or broth and reserved beef along with any accumulated juices to pot. Stir in sugar, salt, and black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes; taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.
Preheat oven to 375°.
Roll the pie crust to 1/4-inch thickness. Cut dough into 5-inch circles. Place 2 Tbsp. filling in the center of each round.
Top with 2 olive halves. Brush water around half of outer edge of each round. Pinch edges to seal.
Using a fork, crimp edges. Transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds.
Bake empanadas until golden brown and slightly darker around the edges, 25–35 minutes.

Pie crust:

1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water
In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.

Fresh garden salsa  Print Recipe

This coarse textured salsa is more of a relish or Pico de Gallo. The ingredients can be finely diced or use a medium for chunky salsa. Serve with traditional tortilla chips or use as a side dish with grilled meat, squash cakes (see Summer Squash) or anywhere you want a bright, tart, savory accompaniment.
Preparation time: 15 minutes
2 large ripe, red slicing tomatoes, cored and chopped
1 small white onion, chopped
1 green onion, top included, chopped
1 to 3 jalapeno peppers, finely chopped
1/4 cup cilantro leaves, minced
Juice of lime
1/2 teaspoon salt
Using a serrated knife, chop tomatoes. If using plum tomatoes, add 2 tablespoons water. In a medium bowl, toss together the tomatoes, onions, peppers, and cilantro.
Squeeze lime juice over the mixture and sprinkle on the salt. Allow to rest 30 minutes before serving to allow salt to draw juice from the tomatoes. Stir again just before serving.

Lentil salad with corn and red onion  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:30 minutes
1 cup dried green or brown lentils
2 cups corn kernels
1 cup chopped celery
1 cup chopped Italian parsley
3/4 cup chopped red onion
1/4 cup balsamic vinegar
1 tablespoon fresh sage
1 tablespoon olive oil
1 teaspoon grated orange rind
1 teaspoon salt
1/2 teaspoon pepper
Sort lentils, discarding any discolored ones; rinse and drain.
Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.

Lime Whipped Cream with fresh fruit  Print Recipe

Serves: 4
Preparation time: 15 minutes
1 cup chilled heavy whipping cream
1 tablespoon mascarpone cheese softened in 1 tablespoon of milk
2 tablespoons sugar
1 tablespoon finely grated lime peel
2 teaspoon fresh lemon juice

fresh fruit: (blackberries, blueberries and raspberries strawberries)
Combine cream, prepared mascarpone, sugar, lime peel and juice in a medium bowl. Using electric mixer, beat to soft peaks.
(Can be made 4 hours ahead. )

Arrange in individual dishes and top with cut fruit

Mango coconut chia pudding  Print Recipe

Serves: 2
Preparation time: 5 minutes
1/2 cup lite coconut milk
1/2 cup unsweetened almond milk
3/4 cup fresh ripe Ataúlfo mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)
Combine all ingredients in a large container. Mix well and close container.
Refrigerate overnight or at least 5-6 hours.
Divide into 2 bowls or glass dishes and serve. Enjoy!

Mango sorbet  Print Recipe

Serves: 6
Preparation time: 15 minutes
Cooking time:5 minutes
4 ripe mangoes
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice

Peel and pit mangoes; save pulp and puree in a blender.
Combine sugar and water in a saucepan. Heat until sugar is dissolved.
Cool syrup. Add lemon juice and mango pulp. Strain the mixture through a fine sieve.
Pour into an ice cream maker and freeze for 15 to 20 minutes or until creamy.

Mango soufflé  Print Recipe

Filled with intense tropical flavors, this light soufflé gives the best results with ripe mangoes.
Serves: 6
Preparation time: 30 minutes
Cooking time:15 minutes
6 1 1/4-cup soufflé molds
For the molds
2 teaspoons butter
2 teaspoons sugar

2 medium mangos ( 1 1/2 cups puree)
1/2 cup sugar
1 teaspoon lemon juice
4 egg yolks
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup confectioner's sugar

Preheat oven to 375 degrees. Butter the soufflé molds. Sprinkle the bottom and sides of molds with sugar; shake out excess. Place dishes on a baking sheet. Do not touch the inside.
Choose ripe mangos, full of flavor. Peel and slice all the pulp into a mixing bowl. discard the pits.
Puree the mango pulp in a food processor. Whisk in the sugar and lemon juice. Pour the mixture in a saucepan, and stew over medium heat until thick. Cool the mango and transfer to a mixing bowl. Cool for 10 minutes Stir in the egg yolks.
In an electric mixing bowl, whip the egg whites with the cream of tartar. When they reach a soft peaks, gradually add the confectioners sugar, and continue beating until the whites are firm and fluffy.
Fold the egg whites into the mango mixture.
Fill the mold with the soufflé mixture. Smooth the top with a spatula. Bake 12 to 15 minutes.
Sprinkle with powdered sugar. Serve at once. Serve with a coconut custard cream.

Mexican street corn salad-esquites  Print Recipe

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it. Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons (30ml) mayonnaise
1 tablespoon (30ml) sour cream
2 tablespoons (30ml) fresh lime juice
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

Chili powder or hot chili flakes, to taste
In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Mexican style lasagna  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:45 minutes
1 cup fresh cilantro leaves
4 scallions coarsely, chopped
Salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 can (15.5 ounces) black beans or pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
1. Preheat oven to 425 degrees (375 degrees
In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with spinach ; pulse until coarsely chopped.
2. Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
3. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Phyllo wrapped chicken with mexican pesto  Print Recipe

Serves: 6
Preparation time: 50 minutes
Cooking time:30 minutes
6 fresh mild chili peppers (anaheim, poblano)
1 cup fresh spinach leaves, washed and cleaned
1/2 cup grated parmesan
1/4 cup toasted pine nuts
3 garlic cloves
1/2 cup olive oil

Garlic sauce:
2 cups chicken broth
3/4 cup heavy cream
3 garlic cloves, minced
1/4 cup chopped fresh basil

6 sheets phyllo dough
1/2 cup butter, melted
6 skinless boneless chicken breast halves
1 1/2 cups Grated Montery jack cheese

For pesto:
Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Process roasted peppers, spinach, cheese, nuts, garlic, and chipotle chilies in food processor.
Add oil to blend and process. Season with salt and pepper.

For garlic Sauce:
Bring stock and cream to a boil in a small saucepan. Add garlic and basil; simmer until sauce thickens slightly. Season with salt and pepper. Can be made a day ahead.

For chicken:
Preheat oven to 400 degrees. Place 1 phyllo sheet on work surface. Brush with melted butter. Fold in half crosswise. Brush with butter. Place 1 chicken breast in center of phyllo. Season with salt and pepper.
Spoon 1 teaspoon pesto over chicken. Sprinkle with 1/4 cup cheese. Insert chicken in phyllo by folding dough over chicken. Brush with butter. Repeat with remaining chicken.
Refrigerate remaining pesto for other use.
Bake chicken about 25 minutes.
Transfer to plates. Bring garlic sauce to simmer. Spoon over chicken.

Pickled serrano chilis  Print Recipe

The pickling of hot peppers is a common practice across Latin America. These pickled serranos add tartness and heat to everything from tacos to scrambled eggs. For the tastiest results, allow the pickled peppers to sit in the refrigerator for at least a week before you use them.
Serrano chili peppers fall between Jalapeño and Cayenne peppers, which should give you an idea just how mild they really are.
Serves: 8
Preparation time:15 minutes
Cooking time:10 minutes
2 cups extra-virgin olive oil
2 large white onions, halved lengthwise and cut crosswise into 1⁄4″ slices
2 tsp. toasted cumin seeds
1 tsp. dried oregano
24 serrano or jalapeño chilis
12 whole allspice
12 whole black peppercorns
4 dried bay leaves
1 cup distilled white vinegar
Kosher salt, to taste
Heat the oil in a 12″ skillet over high heat. Add the onions and cook until just soft, about 2 minutes. Add the cumin, oregano, peppers, allspice, peppercorns, and bay leaves; cook, stirring occasionally, until the peppers soften slightly, about 5 minutes. Add the vinegar and salt; bring to a simmer.
Transfer the pepper mixture to a 1 1⁄2 -qt. sterilized glass jar and allow to cool to room temperature; cover and refrigerate for 1 week before serving.

Salsa verde  Print Recipe

Salsa verde is a spicy green sauce in Mexican cuisine based on tomatillo and green chili peppers.
Serves: Makes 2 cups
Preparation time:10 minutes
7 medium tomatillos husks removed, washed and quartered
1 poblano pepper seeds removed and halved
1 jalapeno cut in half lengthwise
1 small white onion peeled and cut into
2 cloves garlic skins left ON
1/2 tsp kosher salt
1 Tbsp lime juice fresh is best
1/2 cup fresh cilantro a small handful
2 - 4 Tbsp water to reach desired
Adjust oven rack to 6 inches from the top and preheat
broiler on HIGH.
Add tomatillos, poblano, jalapeno, onion and garlic to a
large sheet pan, spreading them out a bit.
Broil for 10 minutes, rotating the pan halfway through
Add tomatillos, poblano, jalapeno and onion to food
processor. Peel garlic and add it food processor as well.
Add salt, lime juice, and cilantro and process until
everything is coarsely chopped. Add water, starting with 2
Tbsp and process until desired consistency is reached.
Add more water, to your liking.

Smoked salmon corncakes  Print Recipe

The spicy smoked salmon corncakes are cooked in a skillet, and serve as a brunch entree or appetizers with sour cream, chopped red onion, and lemon slices.
Serves: 4
Preparation time: 20 minutes
Cooking time:15 minutes
3/4 cup yellow cornmeal
6 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large egg, beaten lightly
1/2 cup plus 4 tablespoons buttermilk
6 tablespoons cream cheese, softened
1 cup fresh corn kernels or thawed frozen corn
6 tablespoons finely chopped fresh chives
1 teaspoon finely chopped jalapeño peppers
1 cup smoked salmon, finely chopped
4 tablespoons vegetable oil
for garnish:
sour cream
chopped red onion
lemon slices
In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
Transfer corncakes to a warm platter, and keep warm.

Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.

Turkey fajitas  Print Recipe

This meal is quick and easy.Serve with salsa and light sour cream on the side.
Serves: 4
Preparation time:30 minutes
Cooking time:15 minutes
1 pound boneless turkey breast tenderloins, cut into thin strips
1 tablespoon canola oil
1 each medium green, sweet red and yellow peppers, cut into 1/4-inch strips
1 medium onion, thinly sliced and separated into rings
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup minced fresh cilantro
1/4 cup lime juice
8 flour tortillas (6 inches), warmed
In a large nonstick skillet, saute turkey in oil for 2 minutes.
Add the peppers, onion, garlic, salt, cumin, pepper and cayenne. Cook and stir for 5 minutes or until turkey is no longer pink and peppers are crisp-tender.
Stir in cilantro and lime juice; cook 1 minute longer. Serve in tortillas.

Vegetarian burritos  Print Recipe

Serves: 4
Preparation time: 20 minutes
Cooking time:10 minutes
8 10-inch flour tortillas
1 tablespoon olive oil
1 medium carrot, scraped and shredded
1 small onion, chopped
1 clove garlic, pressed
1-8 ounce can tomato sauce
1 10-ounce package frozen, chopped broccoli, thawed and well drained
1 10-ounce package whole kernel corn, thawed and drained
1 15-ounce can black beans, rinsed and drained
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
dash of hot sauce
18- ounce package shredded cheddar cheese
Heat tortillas according to package directions. Heat olive oil in large skillet. Add carrot, onion and garlic; cook stirring constantly, 2 minutes.
Stir in tomato sauce and next 7 ingredients; cover and simmer 5 minutes.
Spoon 1/2 cup vegetable mixture down centers of warm tortillas; sprinkle with 1/4 cup cheese.
Fold opposite sides over filling, securing with a wooden pick if necessary.
Serve immediately with salsa and guacamole.

Vegetarian chili  Print Recipe

Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
1/4 cup bulgur
2 1/2 cups boiling water (or more)
1/4 cup olive oil
1/2 cup chopped celery
2 small onions, chopped
1/2 cup chopped carrots
1 1/2 tablespoons minced garlic
2 tablespoons tomato paste
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup dry white wine
2 red peppers, seeded and chopped
2 zucchini, chopped
1/2 cup canned chopped tomatoes
1/2 cup garbanzo beans, well drained
1/2 cup kidney beans, well drained
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
Pour 1/2 cup boiling water over bulgur in a bowl. Cover and let stand until softened, about 15 minutes.
Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots and garlic and sauté until tender.
Add tomato paste, chili powder, cumin and cayenne pepper and stir until spices are fragrant.
Add wine and 2 cups of water. Bring to boil. Add peppers, zucchini and tomatoes to saucepan.
Reduce heat and simmer until all vegetables are tender, stirring occasionally.
Add bulgur, garbanzo and kidney beans, basil and oregano to chili. Simmer until chili is thick, stirring frequently. Season to taste with salt and pepper.

Watermelon sorbet  Print Recipe

Serves: 6
Preparation time: 50 minutes
Cooking time:8 minutes
1/3 cup sugar
1/4 cup water
1/3 cup light corn syrup
2 cups pureed watermelon
1 tablespoon lemon juice

Combine sugar, water and syrup in a saucepan. Stir until it boils. Reduce heat and simmer for 5 minutes. Let cool. Refrigerate.
Remove meat from the watermelon and discard seeds. Puree in a blender. Measure and add 3 cups of watermelon and lemon juice to the cold sugar, water, syrup mixture.
Freeze the mixture in an ice cream machine for 20 to 30 minutes, according to the manufacturer's instructions.
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