Anthony Boundy - Marvelous Mexican Recipes : A Clever Cookbook of South of the Border Dish Ideas!
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Marvelous Mexican Recipes
A Clever Cookbook of South of the Border Dish Ideas!
By
Anthony Boundy
Copyright 2017 Anthony Boundy
Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .
All ideas, suggestions and guidelines mentioned here are written for informative purpose s . While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k . The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Book
Table of Contents
How can you integrate Mexican foods into your recipe repertoire at home?
Can you seek out the different varieties of ingredients youll need to make these dishes?
Are you curious about the various ways in which Mexican foods can make your recipes tastier?
Mexican recipes are diverse, since they are influenced by Spain and Central and Latin American countries. They are passed down from mother to daughter in every region of Mexico. Each region has unique tastes that I will incorporate here.
In this cookbook, youll discover how to use Mexican foods in 30 different dishes.
I offer you step by step instructions, so that you can easily make tasty Mexican meals at home. From corn and beans to chili peppers and all types of sauces, this cookbook will teach you to make authentic Mexican dishes at home.
Read on and try out some of these tasty recipes. You may even find more dishes that can benefit from the inclusion of ingredients from the Mexican taste palate.
These fluffy, soft scrambled eggs are SO tasty when they are served with some of the most classic of Mexican foods, like tomatoes, onions and cheese. Its an easy dish to prepare, too.
Makes: 4-6 Servings
Cooking + Prep Time: 20 minutes
Ingredients:
- 8 lightly beaten eggs, large
- 1 cored, de-seeded, chopped tomato, plum
- 1 de-stemmed, de-seeded, chopped jalapeo
- 1 chopped white onion, small
- 3 tbsp. of oil, canola
- 2 tbsp. of cilantro leaves, sliced thinly
- Salt, kosher, as desired
- Ground pepper, black, as desired
- Shredded cheese, as desired
Instructions:
1. Heat the oil in large skillet on med-high. Add the tomato, onion and jalapeo. Use kosher salt & ground pepper to season. Stir while cooking until the mixture has softened. This takes about five to seven minutes.
2. Add the eggs and cilantro. Fold eggs until they have cooked all the way through. This takes about three to five minutes. Sprinkle with cheese. Serve.
Authentic chilaquiles are made from corn tortillas cut down and fried to make tortilla chips. Hey, no one has that kind of time anymore. So, this recipe skips that step and just uses thick tortilla chips you can find in your local grocery store. The other ingredients are easy to find, too, and the dish is SO tasty.
Makes: 4 Servings
Cooking + Prep Time: 35 minutes
Ingredients:
- 4 eggs, large
- 4 oz. of chorizo sausage
- 3/4 cup of queso fresco cheese, crumbled
- 4 cups of tortilla chips, thick
- 2 cups of salsa verde
- 3/4 cup of white onions, diced
- 2 avocados, diced
- 1/4 cup of fresh cilantro, chopped
- Kosher salt, as desired
- Ground pepper, as desired
Instructions:
1. Heat the oven to 400F.
2. In large sized, oven-safe fry pan, saut the onions and chorizo on med. heat. Cook til chorizo begins browning and is almost cooked through.
3. Add the salsa verde to the fry pan. Raise temperature to med-high. Bring mixture to gentle boil. Scrape up brown bits from pan. Simmer for a few minutes until the sauce has thickened, stirring occasionally.
4. Add handfuls of tortilla chips to fry pan. Toss with spatula, covering chips completely with sauce. Its fine if some chips break.
5. Remove fry pan from oven top. Make a small well in sauce & chips with large sized spoon. Crack an egg into it. Repeat with the other three eggs. Season using kosher salt & ground pepper.
6. Transfer the fry pan to the oven. Bake till egg whites have set & yolks are beginning to set. This usually takes between seven and nine minutes.
7. Remove fry pan from the oven. Top with avocado, cheese and cilantro. Serve.
Huevos rancheros work well for vegetarians, but everyone in your family will probably like them. They feature eggs and corn tortillas, topped with tasty salsa. They will be your go-to recipe for quick breakfasts and quick snacks. You can make them for breakfast or brunch.
Makes: 4 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
- 10 eggs, large
- 3 tbsp. of oil, canola
- 4 x 8 tortillas, flour
- 1/2 tsp. of salt, coarse
- 1/4 tsp. of pepper, ground
For the Ranchero Sauce:
- 1 cup of Monterey Jack cheese, shredded
For garnishing:
- Chopped cilantro, diced avocado and sour cream
Instructions:
1. Preheat the oven to 400F.
2. Brush both sides of tortillas with oil. Lay out on baking sheet. Bake till brown around the edge and crisp. This takes between seven and nine minutes.
3. Beat the eggs with kosher salt & ground pepper in a medium-sized bowl. Heat the last tbsp. of oil in large fry pan on med-low. Stir eggs and cook until set but moist, between six and nine minutes.
4. Place the tortillas on individual plates. Top them with eggs, ranchero sauce and cheese. Garnish using cilantro, avocado and sour cream. Serve.
I made this recipe for a local gathering, and everyone gobbled it up. I never would have thought to use this ingredient combination, but it sure works! Some people use parsley or oregano, but I prefer to be more authentic and use cilantro.
Makes: 6 Servings
Cooking + Prep Time: 1/2 hour
Ingredients:
- 4 ounces of queso fresco, cut into 1 x 1/4-inch slices
- 8 ounces of rinsed tomatillos with husks removed
- 2 chilies, serrano, de-stemmed, de-seeded, chopped
- 1/2 avocado, pitted and peeled, cut in slices
- 1 minced garlic clove
- 1/4 cup of white onion, minced
- 1/3 cup + 2 tbsp. cilantro, chopped roughly
To serve: warm tortillas
As desired: salt, kosher
Instructions:
1. Bring the tomatillos & 4 cups of water to boil in medium sauce pan. Cook till tomatillos are barely soft, or about four to six minutes. Drain. Set aside so they can cool.
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