Mexican Everyday

262 Pages·2005·4.1 MB·English

by  Rick Bayless

Rick Bayless
MEXICAN
EVERYDAY
with Deann Groen Bayless
COLOR PHOTOGRAPHS BY CHRISTOPHER HIRSHEIMER
W. W. NORTON & COMPANY
NEW YORK LONDON
SEAFOOD SALAD TACOS WITH TOMATO, RADISH AND HABANERO
Dedication
To Bob and Jewel Hoogstoel, who’ve warmly and lavishly shared
their celebration of life’s beauty with so many
TOMATILLOS
Contents

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Acknowledgments
Introduction
Pantry Basics for Mexican Cooking
Chapter 1: Salads and Other Easy-to-Make Sides
Dressings
Classic Vinagreta for Five Moods
Creamy Queso Añejo Dressing
Pickled Jalapeño Dressing
Lime-Cilantro Dressing
Roasted Garlic Dressing with Green Chile
Smoky Chipotle-Balsamic Dressing
Chorizo Dressing
Toasted Guajillo Chile Dressing
Salsa Dressing
Tangy Avocado Dressing
My Favorite Salad Greens and Delicious Combinations
Vegetable Salads
Tomato Salad with Queso Fresco (or Goat Cheese), Pan-Roasted
Green Onions and Guajillo Chile Dressing
Jícama Salad with Watercress, Romaine and Lime-Cilantro Dressing
Green Bean Salad with Red Onion and Salsa Dressing
Sweet Potato Salad with Caramelized Onions, Watercress and
Guajillo Chile Dressing
Chayote Salad with Tomato and Roasted Garlic Dressing
Roasted Pepper Salad with Butter Lettuce and Creamy Queso Añejo
Dressing
Beans and Rice
Home-Cooked Beans (Stovetop, Slow-Cooker or Pressure Cooker)
Fried Beans
Quick Cowboy Beans
Gulf Coast–Style White Rice Pilaf
Classic Mexican Red Rice
Chapter 2: Contemporary Main-Dish Salads
Roasted Poblano–Potato Salad with Flaked Tuna
Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon and
Toasted Pumpkin Seeds
Seared Rare Tuna Salad with Chayote Slaw and Guajillo Chile
Dressing
Ceviche Salad with Avocado, Cilantro and Green Chile
Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso
Añejo
Roasted Mushroom Salad with Spinach and Chorizo (or Bacon)
Skirt Steak Salad with “Wilted” Greens, Tomato, Avocado and Lime
Lentil-Rice Salad with Ham, Cucumber, Red Onion and Herbs
Chapter 3: Classic Main-Dish Soups
Creamy Corn Soup with Chicken (or Ham) and Poblano Chile
Classic Tortilla Soup with All the Trimmings
Red Chileatole with Mushrooms, Chicken and Zucchini
Red Chile Seafood Soup
Mushroom-Potato Crema with Roasted Poblanos
Chapter 4: Quick Meals from the Grill: Seasonings, Salsas
and Skills
Rubs and Marinades
Garlicky Ancho Chile Rub
Smoky Chipotle Rub
Garlic-Lime Marinade
Adobo Marinade
Ancho Puree with Whole Chiles
Yucatecan Garlic-Spice Marinade
Classic Salsas
Chunky Fresh Tomato Salsa
Rustic Roasted Tomato Salsa
Smoky Chipotle Salsa with Pan-Roasted Tomatillos
Fresh Tomatillo Salsa
Roasted Tomatillo Salsa
Toasty Arbol or Guajillo Chile Salsa
Roasted Fresh Chile Salsa
Guacamole Three Ways: Simple, Herby or Luxurious
The Griller’s Skills: Tips for Quick-Grilling Ten Great Foods
Grilling Springboards: Classic to Contemporary
Grilled Red-Chile Steak with Sweet Plantains, Red Onion and
Chipotle Salsa
Grilled Chicken Breasts (or Thighs) with Tangy Yucatecan Spices,
Seasonal Vegetables and Roasted Fresh Chile Salsa
Grilled Fish in Tangy Yucatecan Achiote with Green Beans and
Roasted Tomato Salsa
Grilled Roadside Whole Chicken with Knob Onions
Grilled Pork Adobado with Smoky Roasted Sweet Potatoes and
Guajillo Salsa
Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas
Chorizo, Potato and Mushroom Tacos
Smoky Pork Tinga Tacos with Avocado and Fresh Cheese
Chipotle Beef Tacos with Caramelized Onions
Green Chile Chicken Soft Tacos
Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and