Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor by Marcela Valladolid

  • Chipotle-garbanzo dip

    from Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor Mexican Made Easy by Marcela Valladolid

    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: canned garbanzo beans; canned chipotle chiles in adobo sauce; tahini; cilantro; tortilla chips
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Notes about Recipes in this book

  • Yukon potato, poblano, and corn gratin

    • GiselleMarie on August 21, 2020

      I followed the directions exactly, including the part that instructs the cook to thinly slice the potatoes, except I sliced them with my mandolin, making certain they were even thinner than the 1/8” called for in the recipe. I thought about all the times I didn’t pre-cook spuds for a recipe and had problems, but I obediently laid the raw slices in the baking dish. Well, I DID have problems! The potatoes were still raw after baking 30 minutes. I baked the casserole for an additional hour and a half(!) and they were finally soft enough. We finished eating our dinner during this very extended baking time, minus this dish that I intended to be the centerpiece, but I reheated it in my steam oven the following evening and it was very good. I will make this again, but next time I plan to steam the potato slices to soften them or I’ll slice cold leftover potatoes.

  • Chicken and tomatillo enchilada gratin

    • Kn1tgrl on March 14, 2019

      This is a family favorite. Sous vide the chicken breasts. Used bottled Herdez green salsa for tomatillo salsa recipe. Easy.

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Reviews about this book

  • All Roads Lead to the Kitchen

    This book is a fantastic resource for those who want to familiarize themselves with Mexican cuisine. Valladolid's recipes combine tradition and a freshness adapted to today's kitchen.

    Full review
  • ISBN 10 1299175724
  • ISBN 13 9781299175723
  • Published May 10 2014
  • Format eBook
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

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 Easy?

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.

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