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Mexican Food Made Simple by Thomasina Miers

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Notes about this book

  • usingSpoons on August 02, 2011

    I love to make several of the seasonal taco recipes together, and then mix and match them for a complete meal. The greens and potatoes one, and the butternut squash with chorizo are particular favourites.

Notes about Recipes in this book

  • Fresh tomato salsa

    • NikkiPixie on January 30, 2014

      Deliciously addictive. You'll never buy salsa again.

  • Classic roast salsa verde

    • squirrellypoo on February 16, 2012

      My world changes when I realised exactly how easy tomatillos are to grow - it's impossible to buy them fresh anywhere in the UK, but they grow like weeds in my garden now, and this is an excellent way to use up the stash!

  • Smoky tomato sauce

    • joneshayley on April 30, 2018

      Beautiful sauce- incredible depth of flavour. This could be used for any chillis, or burritos, fajitas etc. I love it

  • Pink pickled onions

    • Foodycat on September 20, 2014

      Our habaneros are crazy hot, but the acid from the citrus juices moderates it, so this pickle isn't very hot.

  • Chipotles en adobo

    • sarahj22 on September 02, 2017

      Absolutely gorgeous - this makes a huge amount but it lasts for ages. Plus it makes a nice gift for friends. Probably best to make it when no-one else is around though. The chipotles cooking permeates the air and leads to streaming eyes!

    • Foodycat on July 09, 2014

      Wonderful - definitely worth keeping on hand! Packs a bit of a punch.

    • NikkiPixie on January 30, 2014

      I made a third of the recipe and it was still plenty. She's right though.... the fridge-life of this stuff is amazing. It's also incredibly delicious!

  • An easy-peasy peanut mole

    • Foodycat on July 09, 2014

      Tastes more like chicken satay than the deep, chocolate-y complex mole you might have had. Really good, but don't expect the same flavour!

  • A classic guacamole

    • k.a.g on June 22, 2013

      This was excellent - one of the best things I've made from this book (and one of the best guacamoles I've had, full stop).

  • Prawn coctel

    • Foodycat on September 20, 2014

      Really delicious - as described, like a combination of Bloody Mary and prawn cocktail. Very refreshing.

  • Cooking black beans

    • Breadcrumbs on July 14, 2015

      p. 62 – I made these as a first step in the author’s recipe for Frijoles Refritos on p. 63. The process is straightforward and my beans were fully cooked after 2 hours. I did soak them overnight. Since I was pureeing them anyway for the other recipe I did not remove the onion.

  • Frijoles refritos

    • Breadcrumbs on July 14, 2015

      p. 63 – This recipe produced a tasty dish. I used 1 tsp chili de arbol powder as I didn’t have any chilis and I’d up this amount next time as the heat wasn’t really apparent. A quick and easy preparation and a dish worth repeating. Photos here: http://chowhound.chow.com/topics/1016328?commentId=9641439#9641439

  • Sweet & spicy squash & chickpea soup

    • JJ2018 on April 11, 2018

      Love this soup. I don’t tend to make the chilli oil but substitute hot sauce at the end and it tastes great

  • Tortilla soup

    • k.a.g on July 06, 2013

      I was excited about making this soup (the author recommends it as 'the one thing you should definitely make from this book'), and ultimately I was a bit underwhelmed. Maybe it helps to go in with lower expectations... The fried ancho chiles were a revelation though, and I'll be incorporating them into some other dishes, for sure.

  • Sopa de lima

    • jammydodger on September 10, 2014

      Nice enough, but on balance I think I preferred the version of this soup in Less Meat, More Veg.

  • Hot chorizo salad with butternut squash & baby tomatoes

    • Carol.Furness on August 10, 2014

      Love this, well worth trying

    • Foodycat on August 10, 2014

      I needed some acidity in the dressing, so added a splash of balsamic.

  • How to make tortillas

    • squirrellypoo on February 16, 2012

      Her tip about using the ziploc bag is genius, but watch out - this recipe makes a HUGE amount of tortillas. We quarter this recipe and it still is more than the two of us can eat!

  • Spring tacos with mushrooms

    • kimhing on August 31, 2011

      Love this one, great flavour combination

  • Autumn tacos with onion squash & chorizo

    • joneshayley on May 02, 2018

      Very nice and well received by all the family, as suggested I served with pink pickled onions and sour cream. Absolutely delicious.

    • Foodycat on July 09, 2014

      Good - but it really needs a fairly acidic accompaniment, on its own it's a bit one-note. The pink pickled onions, or a fresh salsa work well.

  • Winter tacos with creamy greens

    • k.a.g on June 22, 2013

      This was a bit underwhelming - pleasant enough, but very mild tasting. I found myself wishing I had a bright table salsa handy, or at least a few more chillies! It might be best as part of a range of taco fillings, some with a bit more oomph for contrast.

  • Smoked mackerel tostadas

    • ruth115 on June 02, 2018

      delicious- bright and zingy with lots of lime and salt. easy.

  • The tastiest black bean tostadas

    • joneshayley on May 27, 2018

      Nice light lunch , lovely with some shredded chicken

  • Steak burritos

    • Breadcrumbs on July 14, 2015

      p. 117 – These were terrific! Though the author recommends skirt steak we prefer flank and that’s what I used here. Our steak marinated overnight and was cooked to a perfect medium rare over charcoal. The smokiness of the grilling process and the flavours of the marinade made for a perfect pairing and even on its own, the steak would have made for a delicious meal. When combined with the other ingredients it really exceeded our expectations. I especially liked the author’s technique of toasting the stuffed burrito in a dry pan. Prior to this I’ve always baked my burritos but I’ll be toasting from now on as we loved the crispiness achieved by doing this. I’m excited about the other recipes in this book after such a positive experience with the three I’ve prepared thus far. Photos here: http://chowhound.chow.com/topics/1016328?commentId=9641439#9641439

  • Herby ricotta dip

    • adewar on January 19, 2016

      Very creamy, lemony, herby dip with a very good texture for dipping and a flavour which is pleasantly tangy. I did not have all of the specified herbs so I used flat leaf parsley and chopped spring onions (scallions) which worked well. I sprinkled the top with some chopped parsley and a drizzle of olive oil. Goes very well with plain tortilla chips and a glass of chilled white wine, but also very nice spread onto crackers, homemade bread etc. A very useful multipurpose recipe and could be easily tweaked with different herbs.

  • Chorizo, potato & thyme quesadillas

    • NikkiPixie on January 30, 2014

      Really, really good.... almost as good as the ones I had in Mexico. The fresh tomato salsa is a perfect accompaniment.

  • Meatballs de Mehico!!

    • joneshayley on April 30, 2018

      This needed an extra 20 minutes for the rice inside the meatballs to be cooked through. Wonderful depth of flavour and texture to the meatballs and the sauce is phenomenal.

  • An easy, speedy chile con carne

    • NikkiPixie on January 30, 2014

      Not easy, not speedy, but defintely the best chilli con carne I've ever had.

  • Rainbow trout baked with chilli cream

    • joneshayley on May 26, 2018

      The chilli cream is delicious, but overpowers the trout. Far better with chicken or a stronger fish, monkfish perhaps?

  • One-pot bacon, beans & pumpkin

    • Foodycat on October 16, 2014

      I used black turtle beans instead of pinto, and a smoked gammon steak instead of pancetta. It took a lot longer to cook - 2 hours - but the flavour was extremely good.

  • Marinated chicken (Chicken adobado )

    • joneshayley on April 23, 2019

      The marinade used is easy to prepare and so good I could drink it! It’s utterly delicious, smoky and spicy, well seasoned and balanced. It imbued the chicken, and made for a delicious family meal.

  • Spicy crab noodles (Fideus seco)

    • rmcgowan on June 28, 2013

      I decided not to fry the vermicelli initially and this was probably a mistake. The result was claggy and the sauce, whilst tasty, completely swamped the crab.

  • Churros y chocolate

    • joneshayley on May 02, 2018

      Perfect churros, a bit of a challenge to pipe and fry, but very much worth it.

  • Classic margarita

    • Foodycat on August 04, 2018

      Holy snakes that's strong. I like more lime.

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  • ISBN 10 0340994975
  • ISBN 13 9780340994979
  • Linked ISBNs
  • Published Mar 04 2010
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Hodder & Stoughton General Division
  • Imprint Hodder & Stoughton Ltd

Publishers Text

If you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country at age 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce. The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.

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