200 Easy Mexican Recipes – Cookbook Review for Cinco de Mayo

 

Happy Cinco de Mayo!  I received 200 Easy Mexican Recipes: Authentic Recipes From Burritos to Enchiladas by Kelly Cleary Coffeen just in time.  It’s full of a variety of mexican favorites I’m sure we’ll be making, as Mexican food is very popular at my house.  I love how with a few key ingredients you can make a wide array of Mexican favorites and it easy for me to adapt these recipes to my family’s tastes and my daughter’s vegetarian needs.

I decided to make the Chopped Mexican Salad (recipe below) and while I was glad I did, the name didn’t fit the preparation.  I was expecting a salad of chopped items all mixed together.  However the recipe calls to lay out the lettuce and layer veggies and beans on top – which I’m sure is a beautiful presentation.  Since it was a “chopped” salad I chopped the lettuce and and mixed it together.  I’m sure it’s tasty either way, but I was going for speed and ease.  In order to make it more hearty I added some grilled shrimp.   I think next I’ll try the making the homemade tortillas with my kids. Stay tuned….

Review:

Pros: Lots of easy recipes for a variety of tasty, vibrant mexican classics.  Useful recipe tips of substitutions and additions to alter recipes.  Good intro of Mexican cooking techniques, equipment, ingredients and spices.

Cons: If you like colorful photos you’ll wish there were more.  Only about a dozen.  Recipe instructions may differ from others.

Chopped Mexican Salad

Makes 4 to 6 servings

Fresh goodness and color are at the heart of this chopped salad.  A citrus marinade refreshed these chopped vegetables.  This is a wonderful vegetarian meal but can be topped with chicken or steak as well.

Dressing:

1/2 cup freshly squeezed lime juice

1/3 cup olive oil

1 tablespoon minced cilantro

1 teaspoon hot pepper flakes

2 cloves garlic, minced

2 tablespoons honey

Salad

6 cups chopped romaine lettuce

1 can black or pinto beans rinsed and drained

1 cup chopped, peeled jicama

1 1/2 cups fresh or frozen corn kernels, thawed

1 yellow or red pepper, seeded cored and diced

2 ripe avocados, peeled and diced

1/2 cup crumbled Cotija cheese (you could substitute feta or goat)

 

To make the dressing: In a small bowl, whisk together lime juice, olive oil, cilantro, hot pepper flakes, garlic and honey.

Spread lettuce evenly across a large serving platter.  Arrange beans, jicama, corn , bell peppers, and avocado sie by side on top of lettuce. Garnish with cheese. Cover and refrigerate until chilled, for at least one hour before serving.

Drizzle with dressing before serving.

 

 

 

 

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