Quick & Easy Mexican Cooking

I have a few cookbooks on Mexican cuisine however this one I really appreciated due to it's information, use of fresh ingredients, and the sheer inspiration for this book. Food memories can be such a powerful thing. 

There are 80 quick and easy recipes using available ingredients to create authentic Mexican dishes. Plenty of flavour throughout these straight forward recipes for breakfast, lunch, dinner and dessert, including snacks and grilling. As well as a quick and easy Mexican menu guide to help you plan your meal from start to finish. 

With the book's brief introduction about the author, brief pantry notes, and glossary of Mexican ingredients, guide to Mexican cheeses and useful utensils will help you in creating these flavourful recipes at home. The 9 chapters cover the familiar classics like salsa, tortillas, side dishes, meat, desserts and beverages. At the beginning of each chapter is a story relative to the recipes which makes it inviting and solidifies inspiration of this book; giving the reader some food for thought. There is also a page for mail order sourcing and a page on reference books on the food, cooking, and culture of Mexico. 

The recipe I wanted to share from the cookbook is an curiously interesting one that sounds it would be good with most dishes...

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

-----------------------------------------------------------------------------------

makes about 3 cups

1 cup peeled pumpkin seeds

1 teaspoon cumin seeds

1/2 teaspoon dried oregano

1 tablespoon vegetable or olive oil

1 onion, cut into wedges

5 tomatillos, husked and halved

5 garlic cloves, halved

2 jalapeño peppers, sliced

2 cups chicken broth

1 pack cup coarsely chopped fresh cilantro

1 cup coarsely chopped fresh parsley

1/2 cup fresh epazote (optional)

1 teaspoon salt

In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over high heat. Toss to make sure the don't burn, but toast until fragrant, 3 to 4 minutes. Remove from the heat and transfer to a blender or spice grinder and process until ground. Set aside.

In the same skillet, heat the oil over medium-high heat. Add the onion, tomatillos, garlic, and jalapeños and cook until slightly browned, 4 to 5 minutes, tossing a couple of times, but not stirring too much. Carefully place the vegetables in a blender or food processor. Then add the broth, cilantro, parsley, epazote (if using), and salt and process until puréed. Pour back into the skillet and add the ground pumpkin seed mixture. Let simmer until the flavours are well combined, about 15 minutes, stirring occasionally.

Serve immediately. Any leftovers can be refrigerated in an airtight container for a couple of days.

Note: If you don't have a spice grinder, a clean coffee grinder works great and a blender works fine, too. If you can't find epozate, you can substitute the green tops of radishes or just leave them out all together. 

It's a late post... that is what happens when you have so many things on the go at once, you forget! Hope everyone has been getting on with their week. Warmer temperatures have found their way to E-town; bringing plenty of sunshine. - JD