Mexican Cookbooks and Recipes


  • 3 (or to taste) finely chopped serranos, jalapenos, or cayennes
  • 1/4 cup loosely packed cilantro, finely chopped
  • salt to taste (a small amount balances the acidity of any salsa)
  • 2 Tbsp. lime juice, approximately

    Mix together the tomatoes, onions, garlic, chilis and cilantro; add salt to taste and squeeze in lime juice.
    Set aside at room temperature to season for about 30 min. before using. This sauce is best eaten the same day. It does not freeze well. However, leftovers can be cooked for 20 minutes and used the next day.

    DIANA KENNEDY'S SALSA DE TOMATEVERDE CRUDA

    • 2 chiles serranos, or to taste
    • 1/4 small onion
    • 1 small garlic clove, peeled
    • 2 large sprigs cilantro
    • 1/4 tsp. salt
    • 1/2 lb. tomatillos, husks removed
    • 1/3 cup water

    Combine chiles, onion, garlic, cilantro and salt in the blender and blend until the mixture seems finely chopped, not smooth. Add the tomatillos and blend briefly until you have a roughly textured sauce. Remove sauce from blender and dilute it with the water - it should have a loose consistency. Serve.

    JUDY'S HUEVOS MEXICANOS
    This is my version of Huevos Motulenos from Mexico the Beautiful

    • 2 Tbsp. chopped onion
    • 2 cloves garlic
    • 1/2 tsp. ground cumin
    • 4 whole cloves
    • 1/4 tsp. dried thyme
    • 4 Tbsp. water
    • 1/2 cup oil
    • 1-1/2 cups chopped tomatoes (can use fresh, frozen or canned, drained well)
    • 1/2 cup tomato sauce
    • 1/4 cup chopped green chiles (add some jalapenos for more heat if desired)
    • 1 tsp. salt
    • 4 corn tortillas
    • 2-4 eggs (I use 3, scrambled)
    • 4 Tbsp. refried beans
    • 4 Tbsp. diced ham
    • Grated cheddar or Jack cheese (optional)

    In a blender, puree the first 6 ingredients. Strain.

    Heat 2 Tbsp. oil in a small saucepan, add the puree and stir for one minute. Add tomato, chiles, tomato sauce and salt and cook for 5 minutes. Heat the remaining oil in a skillet. Fry each tortilla for 30 seconds, turning if necessary. Pour off most the oil, add eggs and fry or scramble until set.

    Place a tortilla on a plate. Spread with half the beans and place eggs on top. Cover with the other tortilla, spoon the tomato salsa on top and garnish with ham and cheese. Repeat to make 2 servings.

    CHILES RELLENOS
    (by Zarela Martinez)

    • 6 large poblano or New Mexico chiles, peeled
    • 1/2 cup (one stick) unsalted butter
    • 1 medium onion, chopped
    • 2 garlic cloves, minced
    • 1/2 cup pimento-stuffed olives, sliced
    • 1/2 cup pitted prunes, coarsely diced
    • 1/2 cup dried apricots, coarsely diced
    • 1-1/2 tsp. ground cumin
    • 1/2 tsp. cinnamon
    • 1/4 tsp. ground cloves
    • 2 cups shredded cooked chicken
    • salt to taste
    • Salsa de Tomato Asado (recipe follows)

    Melt butter in a large skillet over medium

    The copyright of the article Mexican Cookbooks and Recipes in Spicy Cuisine is owned by Judy Howle. Permission to republish Mexican Cookbooks and Recipes in print or online must be granted by the author in writing.

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