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200 EASY MEXICAN RECIPES

Kelley Cleary Coffeen

Robert Rose Inc.
April 2013
$24.95/Paperback
ISBN-13: 978-0778804369

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Kelley Cleary Coffeen is a cookbook author, food consultant, and media personality who enjoys the flavors of the American Southwest and Mexico. Her creativity in the kitchen has resulted in a flourishing culinary career. This is her fifth cookbook.

Mexican food is one of the most popular and influential cuisines enjoyed today. With its alluring blend of flavors and aromas, combined with a relatively simple and colorful presentation style, it’s no wonder Mexican food is enjoying ever increasing popularity. Inspired by authentic dishes, these foolproof recipes bring the flavors of Mexico into your home kitchen, made with ingredients that can be found at your local grocery store. They’re quick to make, easy to serve and affordable, and are quite simply some of the best Mexican dishes you’re ever going to savor. From beverages to desserts, the recipes are sure to delight, including:

  • Pomegranate Margarita
  • Shrimp Ceviche
  • Corn & Chile Guacamole
  • Green Chile & Chicken Tacos
  • Machaca Burrito
  • Red Chile Enchiladas
  • Chicken Mole
  • Tres Leches Cake

In addition to all the fabulous and exciting dishes she has created, Kelley offers a wonderfully interesting account of the traditions and culture surrounding Mexican cuisine, along with a comprehensive glossary depicting the flavors of Mexico, an ingredient list and a list of handy tools and equipment.

Spicy Steak Tampico

Makes 4 servings

This is simplicity in grilling! I love grilling a choice steak then lavishing it with fresh roasted green chile and rich melted cheese.  Steak Tampico is the perfect entree served with beans and rice.

Equipment:
Preheat greased barbecue grill medium-high
Instant read thermometer
Ovenproof plates

4 beef tenderloin medallions (each 6 oz/175g and 3/4 inch/2cm thick)
2 tbsp olive oil
Seasoned salt and freshly ground black pepper
1 cup roasted green chile peppers
1 cup shredded Monterey Jack cheese

 

Brush steaks thoroughly  with olive oil. Season with salt and pepper.

Place medallions on preheated grill, close lid and grill, turning once, until an instant-read thermometer registers 145° F (65°C) for medium rare, 5 to 8 minutes per side.  Transfer to a plate, tent with foil and let stand for 10 minutes.

Preheat broiler with rack 3 to 4 inches (7.5 to 10cm) away from heat. Place steaks on individual ovenproof plates.

Top each steak with equal amounts of chile and cheese. Broil until cheese melts, about 2 minutes. Serve immediately.

Variation

In place of the beef tenderloin, substitute four 6-oz (175g) portions beef top sirloin steak, each 1-inch (2.5cm) thick. For the most tender and juicy results choose a high-quality, well-aged sirloin.

 


 

Grilled Carne Asada Tacos

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.

Equipment:
Barbecue grill

Tortillas

Marinade
Juice of 3 lemons

3 cloves garlic, minced
1/2 cup drained sliced pickled jalapenos (125 mL)
1/2 cup teriyaki saice (125 mL)
1 tbsp minced red bell pepper (15mL)
1tbsp granulated sugar (15mL)
2tsp kosher salt (10mL)
1 1/2 lbs beef skirt or minute steak (see Tip) (750 g)
12 6-8-inch (15 to 20 cm) flour or corn tortillas
Pico de Gallo
2 limes, each cut into 6 wedges

Marinade: In a medium bowl, combine lemon juice, garlic, jalapenos, bell pepper, teriyaki sauce, sugar and salt until sugar and salt have dissolved.

In a large resealable plastic bag, add marinade and meat and seal.  Work marinade through meat with yuor fingers. Refrigerate meat for at least 2 hours or for up to 6 hours.

Preheat greased barbecue grill to medium. Remove meat from marinade, discarding marinade. Grill meat for 4 to 5 minutes per side for medium-rare. When meat is just barely pink inside, remove from grill. Let stand for 8 to 10 minutes. Carve meat across the grain into thin slices, then cut into bite-sized pieces.

To build tacos, skillet warm tortillas. Divide meat equally among tortillas and top with Pico de Gallo.  Fold tortillas in half.  Serve with a sliced lime.


 

These recipes may be reproduced with the following credit:

Excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. www.robertrose.ca Reprinted with permission.

Contact: Martine Quibell
416-322-6552 x 3133
mquibell@robertrose.ca


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