Samantha Schwartz - Mexican Cooking: A Cookbook of Authentic Mexican Food Recipes

Prep Time: 15 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients

• cup small white cabbage
• 1 bunch radishes (about 10)
• small red cabbage
• 2 carrots, peeled and finely sliced
• 2 large jalapeno chilies (or other green chili) to taste, finely sliced
• 1 large bunch fresh coriander, leaves and stalk finely chopped
• 1 red onion, peeled and finely sliced
• Juice of 2-3 limes
• Extra virgin oil
• Sea salt

Directions

1. Shred the red and white cabbage separately in two bowls. Then grate or finely cut the rest of the ingredients and add to the bowl with white cabbage.
2. Pour the lime juice, olive oil and salt over the vegetables and mix well. Finally add the red cabbage just before serving, toss and serve. This is done so that the red cabbage does not stain all the other vegetables for a long time.

Prep Time: 20 minutes

Cooking Time: 0 minutes

Servings: 6-8

Ingredients

Dressing

• cup fresh lime juice
• teaspoon cumin
• 2 tablespoons honey
• 1 clove garlic, finely minced
• 2 tablespoons canola oil
• teaspoon salt
• Freshly ground black pepper and salt to taste
• 2 tablespoons extra virgin olive oil

Tortilla Strips

• 1 tablespoons canola oil
• 6 6-inch corn tortillas
• teaspoon sea salt

Salad

• 1 medium pepper, diced in inch pieces
• 1 medium head romaine lettuce chopped in inch pieces
• medium red onion, diced in inch pieces
• 1 medium zucchini, diced in inch dices
• medium jicama, peeled and diced in inch pieces
• 4 medium tomatoes, seeded and diced in inch pieces
• 1 cups canned black beans drained and rinsed
• 4 ears corn
• cup fresh cilantro plus whole cilantro leaves for garnish

Directions

1. Combine the dressing ingredients in a bowl and keep aside.
2. For the corn tortilla chips, preheat the oven to 400F and cut the tortillas into thin strips. Drizzle oil on them and sprinkle salt. Toss well and arrange evenly on a baking sheet and bake for 20 minutes stirring in between until crisp.
3. For salad, cook tow ears of corn at a time in the microwave for 3-4 minutes. Once cool, cut kernels from husk and place in a bowl.
4. Combine all the other salad ingredients together in a large bowl, toss well, season to taste and enjoy. Serve with crisp tortillas and help yourself generously.

Prep Time: 80 minutes

Cooking Time: 0 minutes

Servings: 12

Ingredients

• One 28 ounce can whole tomatoes with juice
• 2, 10 ounce cans diced tomatoes and green chilies like Rotel
• cup fresh cilantro leaves
• 1 clove garlic minces
• cup chopped onion
• 1 whole jalapeno, quartered and sliced thin with seeds and membrane
• teaspoon salt
• teaspoons cumin
• whole lime juiced
• teaspoon sugar

Directions

1. Place all ingredients in a food processor and pulse for 10- 15 minutes until everything is well combined, grinded and of the right consistency.
2. Refrigerate at least for one hour before serving and serve with tortilla chips.

Prep Time: 15 minutes

Cooking Time: 0 minutes

Servings: 4-6

Ingredients

For salad

• 1 red bell pepper chopped
• 2 hearts romaine, finely chopped
• 1 cup grape tomatoes, cut into eighths
• cup cilantro chopped
• 1 green onion, green part sliced
• 1 cup cooked black beans
• 1 cup frozen sweet corn, thawed

Spicy Avocado Dressing

• 1 tablespoon extra virgin olive oil
• 1 small ripe avocado
• Heaping cup cilantro chopped
• 1/8 teaspoon sea salt
• Juice of 2 limes
• 1 teaspoon minced garlic
• teaspoon Tabasco sauce
• 3- 5 tablespoons water

Directions

1. Place all salad ingredients in a large bowl, toss and keep aside.
2. Place all salad dressing ingredients in a blender and blend until smooth and creamy.
3. Pour over salad and toss well and serve cold.

Prep Time: 10 minutes

Cooking Time: 0 minutes

Servings: 4

Ingredients