Sewn binding. Cloth over boards. 224 p. Contains: Illustrations.
From the Publisher
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 with Mexican Made
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.
makes 3/4 cup
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Put 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