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    Easy Mexican Cooking: Mexican Cooking Recipes Made Simple At Home
    Easy Mexican Cooking: Mexican Cooking Recipes Made Simple At Home
    Easy Mexican Cooking: Mexican Cooking Recipes Made Simple At Home
    Ebook193 pages2 hours

    Easy Mexican Cooking: Mexican Cooking Recipes Made Simple At Home

    By J Mahoney

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    About this ebook

    I have enjoyed Mexican food from all the years I lived in Southern California, where I went to many Mexican restaurants.
    Since moving back to upstate New York near Buffalo, however, I have been disappointed with the lack of authentic Mexican Restaurants.
    Many people mistakenly think that Mexican food is difficult, but most dishes can be quite easy to prepare from a few basic ingredients.
    I wanted to create a Mexican food recipe book that would be Mexican food made easy. So I wrote, "Cooking Mexican", to give a background
    to cooks that are new to Mexican food and by providing them with a mexican cookbook
    for beginners.

    LanguageEnglish
    PublisherBookworm Publishers.com
    Release dateDec 26, 2015
    ISBN9781310506741
    Easy Mexican Cooking: Mexican Cooking Recipes Made Simple At Home
    Author

    J Mahoney

    I have enjoyed Mexican food from all the years I lived in Southern California, where I went to many Mexican restaurants. Since moving back to upstate New York near Buffalo, however, I have been disappointed with the lack of authentic Mexican Restaurants. Many people mistakenly think that Mexican food is difficult, but most dishes can be quite easy to prepare from a few basic ingredients. I wrote, "Cooking Mexican", to give a background to cooks that are new to Mexican food.

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      Book preview

      Easy Mexican Cooking - J Mahoney

      When one thinks of Mexican food they probably think mostly of tacos, burritos, salsa and nachos but Mexican food is more than that and is extremely varied when it comes to tastes and aromas, and in the countless regional specialties. There are many misconceptions about Mexican food including that it can be too spicy and even lacking in variety.

      Mexican food was created by the unique history of Mexico where the country evolved out of a blending of Spanish and indigenous peoples and from combining different regions and cultures. In other words Mexican food developed out of a melting pot of different cuisines. So over time has Mexican food developed from a combination of ingredients, cooking methods and regional specialty dishes.

      When the Spanish conquistadors arrived in Mexico in the early 1500s they were known for bringing beef, lamb, cheese, milk, garlic, pork, wheat, wine and vinegar. These new ingredients in turn were combined with Mayan cooking ingredients like fish, beans, corn, avocados and tomatoes. The native Mexicans blended these new foods with the ingredients in their dishes and began to create flour tortillas and adding more meat to their dishes.

      In addition, thanks to the influence of the Aztec empire in the century before the Spanish arrived the native population began to use corn and beans. Over time the native food was starting to become even more varied with ingredients like chocolate (from cacao) vanilla, honey and chili peppers. These ingredients came from South America and helped to give Mexican food the unique combination of spiciness and sweetness that it is known for.

      Delicious Tacos

      The taco in history pretty much evolved over time with its origins in corn and the cooking of tortillas, since the taco is really a tortilla wrapped around a filling. The word taco is derived from a Spanish word that means light snack.

      The taco can be traced back to pre-Hispanic times when the Aztecs rolled corn masa into tortillas. The tortillas served the same purpose as bread would serve the Europeans. These native peoples would wrap the shells up with fillings or tear them into pieces and used for scooping up different types of food. The food being scooped would be different since each region of Mexico has its own cuisine and so the particular taco filling would reflect that. The street taco so familiar to us today evolved from rural areas of Mexico.

      Because of the different regions of Mexico with their own cuisine there are regional differences in the tortillas that are used. For example in northern Mexico the grilled meat tacos are wrapped in flour tortillas while in southern Mexico corn tortillas are more likely to be used.

      Basic Tacos With Ground Beef

      Basic tacos with ground beef are absolutely great for lunch or dinner. They’re easy to prepare and very tasty. Since they're also fun to eat, kids especially love them. Here’s a recipe:

      Ingredients

      12 taco shells

      1 lb. ground beef

      1/2 cup chopped medium onion

      2 cloves garlic, minced

      6 jalapeño peppers, chopped

      2 tsp. chili powder

      1/4 tsp. salt

      A few dashes hot sauce

      1 1/2 cups shredded iceberg lettuce

      1 cup chopped tomato

      1 cup shredded sharp cheddar or jack cheese

      Salsa, taco sauce and/or regular sour cream

      Instructions

      Heat the taco shells according to the directions on the package.

      Heat a large skillet and cook the meat, onion and garlic until the meat is brown and the onion is tender. Drain off the fat and stir in the jalapeño peppers, chili powder, salt and hot sauce. Heat through.

      Fill the shells with the filling, then top with lettuce, tomato and cheese. Serve with salsa, taco sauce or sour cream on the side.

      Cooking Time: 15 minutes

      Prep Time: 15 minutes

      Serves 6.

      Note:

      Taco shells can be bought in the store, or the cook can make them. They can be made out of wheat or corn flour, but many people prefer corn flour. The first step for tacos is to make tortillas. Here’s the recipe:

      Ingredients

      3 cups flour

      2 tsp. baking powder

      1 tsp. salt

      6 tbs. lard or Crisco

      About 1 1/4 cups of warm water

      Instructions

      Blend the dry ingredients together, then cut in the lard with a pastry cutter. Then, add the water and work it in with a fork to make a dough. Knead the dough till it’s no sticky. Roll it into a soft ball. Cover the ball with a towel and let it rest between five and 10 minutes.

      Divide the dough into one inch balls. Roll the balls into flat disks until there are about fifteen. Let them rest about 10 minutes.

      Flour a surface, place a ball on it and roll it out till it forms a 1/8 inch thick disk.

      Heat a skillet till a drop of water sizzles when it’s dropped onto the surface.

      Cook the tortilla until it puffs up, then turn and cook the other side. Make sure it doesn’t burn. Altogether, this should take about a minute.

      To make tacos, add some oil to the skillet, then slip a tortilla onto it. After a second, take a spatula and fold the tortilla in half. Press the spatula between the folds and fry for about 30 more seconds. Turn it over and repeat. Drain the tacos on paper towels.

      Cooking Time: 3 minutes

      Prep Time: 16 minutes

      Steak Tacos

      Ingredients

      2 pounds skirt steak, trimmed of fat

      3 cloves garlic, minced

      4 ounces canned or fresh mushrooms

      1 package onion soup mix

      2 teaspoons ground cumin

      1 teaspoon chili powder

      1 teaspoon ground cayenne pepper

      1/2 teaspoon ground black pepper

      10 medium flour or 12 small corn tortillas

      1 15-ounce can refried beans

      1 1/2 cups guacamole

      3 cups lettuce, finely chopped

      1 1/2 cups salsa

      4 ounces queso fresco cheese, crumbled

      fresh cilantro and lime wedges for garnish, if desired

      Instructions

      1. Spray a large skillet with cooking spray and place over medium-high heat. When hot, add the skirt steak and sear for three to five minutes on each side, depending on the thickness of the steak. When cooked through, remove the steaks from the pan and let them sit

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