Mexican Food Made Simple by Thomasina Miers

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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: ricotta cheese; mint; honey; garlic; limes; canned chipotle chiles in adobo sauce; Demerara sugar; fish sauce
    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: potatoes; store-cupboard ingredients; chorizo sausages; thyme; corn tortillas; cheddar cheese; mozzarella cheese
    • Categories: Sandwiches & burgers; Main course; Mexican; Vegetarian
    • Ingredients: olive oil; shallots; garlic; parsley; lemons; corn tortillas; mozzarella cheese; cheddar cheese; portobello mushrooms
    • Categories: Sandwiches & burgers; Fried doughs; Main course; Mexican
    • Ingredients: masa harina; olive oil; black beans; lard; white onions; garlic; bay leaves; cheddar cheese; mozzarella cheese; canned chipotle chiles in adobo sauce; sunflower oil; coriander roots; coriander leaves; spring onions; polenta
    • Categories: Pies, tarts & pastries; Main course; Mexican; Vegetarian
    • Ingredients: butter; mozzarella cheese; cream cheese; basil; chervil; filo pastry; courgettes
    • Categories: Pies, tarts & pastries; Main course; Mexican
    • Ingredients: mayonnaise; Dijon mustard; Tabasco sauce; cheddar cheese; ham; puff pastry; eggs; green chile peppers
    • Categories: Pizza & calzones; Main course; Mexican
    • Ingredients: baby spinach; store-cupboard ingredients; flat bread; guacamole; mozzarella cheese; pecorino cheese; cooked chicken meat; tomatoes; basil; rocket
    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: ricotta cheese; shallots; store-cupboard ingredients; tarragon; honey; pecorino cheese; lemons; courgettes; rocket
    • Categories: Main course; Mexican; Vegetarian
    • Ingredients: potatoes; red peppers; shallots; garlic; mangoes; goat cheese; canned chipotle chiles in adobo sauce; balsamic vinegar; dried oregano; white wine; pecorino cheese
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: whole chicken; tarragon; thyme; onions; black peppercorns; carrots; bay leaves
    • Categories: Main course; Mexican
    • Ingredients: tomatoes; Spanish onions; garlic; raisins; blanched almonds; country bread; ancho chiles; thyme; dried oregano; marjoram; parsley; sesame seeds; whole cloves; black peppercorns; cinnamon sticks; chicken stock; canned chipotle chiles in adobo sauce; chorizo sausages; green olives; capers; whole chicken; tarragon; carrots; bay leaves; tomato purée
    • Categories: Main course; Mexican
    • Ingredients: white onions; garlic; ground beef; ground pork; breadcrumbs; parsley; mint; ground cumin; ground allspice; mustard; Worcestershire sauce; eggs; capers; milk; long grain rice; canned tomatoes; red wine; bay leaves; thyme; Demerara sugar; canned chipotle chiles in adobo sauce; tomato purée
    • Categories: Chili; Main course; Mexican
    • Ingredients: stewing beef; onions; chorizo sausages; ground cumin; ground allspice; whole cloves; cinnamon sticks; bay leaves; dried oregano; ancho chiles; apple cider vinegar; canned tomatoes; tomato ketchup; muscovado sugar; chiles de arbol; borlotti beans
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: ancho chiles; garlic; cinnamon sticks; cumin seeds; black peppercorns; Mexican oregano; dark chocolate; olive oil; lamb shoulder; red wine; tomatoes; potatoes; white cabbage; radishes; red onions; sherry vinegar; coriander leaves
    • Categories: Main course; Mexican
    • Ingredients: pork belly; garlic; cinnamon sticks; whole cloves; allspice berries; onions; tamarind paste; canned chipotle chiles in adobo sauce; soy sauce; balsamic vinegar; Demerara sugar; coriander leaves; coriander roots
    • Categories: Main course; Mexican
    • Ingredients: onions; olive oil; pineapple; fennel; celery; Demerara sugar; cherry tomatoes; chervil; marjoram; Pernod; lemons; red snapper
    • Categories: Main course; Mexican
    • Ingredients: green peppers; store-cupboard ingredients; rainbow trout; thyme; white wine; green chile peppers; double cream
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: pinto beans; olive oil; pancetta; white onions; garlic; ground cumin; pumpkins; red peppers; canned chipotle chiles in adobo sauce; bay leaves; dried oregano; tomatoes; chicken stock; sour cream; pumpkin seeds; coriander leaves
    • Accompaniments: Green rice
    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: ground beef; ground pork; ground cinnamon; ground cumin; ground cloves; pimento-stuffed green olives; raisins; beef stock; red wine vinegar; tomatoes; onions; red peppers; jalapeño chiles; garlic; olive oil; slivered almonds
    • Categories: Grills & BBQ; Main course; Mexican
    • Ingredients: beef rib-eye steaks; butter; mushrooms; shallots; garlic; canned chipotle chiles in adobo sauce; tarragon; chiles de arbol; coriander leaves
    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Mexican
    • Ingredients: tomatoes; red chiles; chorizo sausages; ciabatta rolls; lard; refried black beans; avocados; red onions; little gem lettuce; canned chipotle chiles in adobo sauce; mayonnaise; limes; Demerara sugar
    • Categories: Grills & BBQ; Main course; Mexican
    • Ingredients: cumin seeds; coriander seeds; whole cloves; allspice berries; black peppercorns; cinnamon sticks; tomatoes; white onions; garlic; habanero chiles; apple cider vinegar; limes; Demerara sugar; lamb cutlets; lemons; dried oregano; olive oil; ground cumin; baby spinach; chile flakes
    • Categories: Grills & BBQ; Salads; Main course; Mexican
    • Ingredients: whole chicken; cumin seeds; allspice berries; cinnamon sticks; marjoram; lemons; garlic; rustic white bread; currants; almonds; sherry vinegar; olive oil; chiles de arbol; chicory; rocket
    • Categories: Grills & BBQ; Main course; Mexican
    • Ingredients: olive oil; onions; garlic; oranges; red wine vinegar; canned chipotle chiles in adobo sauce; soy sauce; dried oregano; brown sugar; Worcestershire sauce; whole chicken; tomato purée; chiles de arbol; coriander leaves
    • Accompaniments: Pink pickled onions
    • Categories: Grills & BBQ; Main course; Mexican
    • Ingredients: monkfish; limes; bay leaves; onions; garlic; carrots; ground coriander; habanero chiles; white wine vinegar; honey; dried oregano; olive oil

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

  • 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:

  • 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:

  • 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.

  • Sweet & spicy squash & chickpea soup

    • FJT on March 16, 2022

      This was completely fine, but isn't going to become a favourite. We dispensed with adding chilli oil as the soup was already spicy enough.

    • 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

  • Queso fundido

    • FJT on October 25, 2019

      I made this with nduja instead of chorizo because I had some that needed to be used up; I also threw in some mushrooms for the same reason. Lovely depth of flavour and several requests for this to be repeated soon. Delicious.

    • Frenchfoodie on July 30, 2019

      Wow this is easy and good, deeply savoury, tasty. I did not skin and deseed the tomatoes, for sonething this rustic it felt OTT. We ate in tortillas with refried beans and corn/courgette salsa plus crunchy lettuce.

  • An easy, speedy chile con carne

    • FJT on June 15, 2019

      This was really easy to make and the prep was speedy, so I think it delivers on the promise of the title. I made it a day in advance and was quite worried once it was cooked that the cinnamon was slightly overpowering, but on the day we ate it the flavours had mellowed nicely. I didn't have any chile d'arbol, so I subbed chilli flakes and could probably have done with adding more than I did. We all enjoyed it - not sure it's my favourite chile recipe, but it is a good one.

    • NikkiPixie on January 30, 2014

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

  • Spring tacos with mushrooms

    • kimhing on August 31, 2011

      Love this one, great flavour combination

  • 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!

    • ChelseaP on May 22, 2021

      Makes fantastic homemade tortillas for tacos. Yum.

  • 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!

  • 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).

  • 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.

  • 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.

  • Autumn tacos with onion squash & chorizo

    • SACarlson on November 07, 2020

      I expected to like this much more than I did. The squash and tortillas make it rather stodgy (and I made homemade tortillas for this meal).

    • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • The tastiest black bean tostadas

    • joneshayley on May 27, 2018

      Nice light lunch , lovely with some shredded chicken

  • 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

  • Fresh tomato salsa

    • NikkiPixie on January 30, 2014

      Deliciously addictive. You'll never buy salsa again.

    • etcjm on December 28, 2019

      Tasty. Only chucked together things for a salsa before so thought I would try a 'proper' recipe! Very good indeed. I would add more coriander for us next time. The lime steps it up. Served with carnitas, guacamole, pulled jackfruit, lettuce, sweet potatoes and tortilla on the side. Feast!

  • Chipotles en adobo

    • 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!

    • Foodycat on July 09, 2014

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

    • 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!

    • Victoria_from_London on November 03, 2021

      Fantastic. Does everything promised and lasts forever in fridge. NB got chipotles from - definitely use again.

  • 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.

  • Smoked mackerel tostadas

    • ruth115 on June 02, 2018

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

  • 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.

  • 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!

  • 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.

  • Prawn coctel

    • Foodycat on September 20, 2014

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

    • Frenchfoodie on July 28, 2019

      Did this with just prawns and loved its fresh zing. We ended up using the marinade on extra salad, it was soo good. Didn't use chillies but added chilli sauce (linghams) at the table and it was just what was needed. Used pomegranate molasses rather than grenadine.

  • 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.

  • Ham & cheese empanadas

    • Foodycat on April 09, 2020

      I added a couple of chopped spring onions, and made it into 4 larger rectangular pies because I didn't need small snack size ones. Really delicious.

  • Classic margarita

    • Foodycat on August 04, 2018

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

  • 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.

  • Tamarind & chilli-infused belly of pork

    • Frenchfoodie on January 18, 2021

      So, so good - absolutely worth the effort which is mainly in time for the various stages. The sauce tastes very sharp on its own but is perfect with the meat. It does make a lot of thin sauce at stated 1/2 reduction though. Next time I’ll reduce more - holding back on the second vinegar and sugar addition and adding to taste.

  • Spicy bird tacos

    • Frenchfoodie on July 21, 2019

      Fine, possibly useful standby for leftover roast but it was a little underwhelming tastewise. We had with homemade tortillas, pink pickled onions, sour cream and feta.

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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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