Esther Clark - Mexicana! - For the Love of Tacos, Nachos and All Things Fiesta

COPYRIGHT COPYRIGHT INTRODUCTION TACOS NACHOS SNACKS SALSAS AND PICKLES SWEET THINGS DRINKS INDEX OF SEARCHABLE TERMS ACKNOWLEDGEMENTS ABOUT THE PUBLISHER

HarperCollins Publishers

1 London Bridge Street

London SE1 9GF

www.harpercollins.co.uk

First published by HarperCollins Publishers 2018

FIRST EDITION

Photographs © Faith Mason 2018

Cover design by James Empringham © HarperCollins Publishers Ltd 2018

Food Stylist: Esther Clark

Prop Stylist: Alex Breeze

A catalogue record of this book is available from the British Library

Esther Clark asserts the moral right to be identified as the author of this work

All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

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Source ISBN: 9780008301293

Ebook Edition © August 2018 ISBN: 9780008301606

Version 2018-07-16

CONTENTS

COVER

TITLE PAGE

COPYRIGHT COPYRIGHT COPYRIGHT INTRODUCTION TACOS NACHOS SNACKS SALSAS AND PICKLES SWEET THINGS DRINKS INDEX OF SEARCHABLE TERMS ACKNOWLEDGEMENTS ABOUT THE PUBLISHER HarperCollins Publishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk First published by HarperCollins Publishers 2018 FIRST EDITION Photographs © Faith Mason 2018 Cover design by James Empringham © HarperCollins Publishers Ltd 2018 Food Stylist: Esther Clark Prop Stylist: Alex Breeze A catalogue record of this book is available from the British Library Esther Clark asserts the moral right to be identified as the author of this work All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books. Find out about HarperCollins and the environment at www.harpercollins.co.uk/green Source ISBN: 9780008301293 Ebook Edition © August 2018 ISBN: 9780008301606 Version 2018-07-16

INTRODUCTION

TACOS

NACHOS

SNACKS

SALSAS AND PICKLES

SWEET THINGS

DRINKS

INDEX OF SEARCHABLE TERMS

ACKNOWLEDGEMENTS

ABOUT THE PUBLISHER

INTRODUCTION

It’s fair to say that, until recently, thoughts of Mexican food tended to conjure up a bowl of salty shop-bought tortilla chips piled up with a few under-seasoned, mediocre toppings, or a slightly sad, soggy takeaway burrito. But help is at hand! In the following pages, such uninspiring stereotypes are turned on their head. Out with the bland and stodgy and in with vibrant, spicy flavours and delicious fresh textures: soft homemade tacos filled with slow-cooked marinated pork shoulder or crispy squid and chipotle aioli ( hereand here); jugs of margarita spiked with seasonal fruit flavours ( here); and thick wedges of sweet tres leches cake topped with boozy coconut rum cream ( here).

Mexicana is ideal for sharing. So, seat yourself comfortably, push up your sleeves and get stuck in: salsas for dipping into, nachos for pulling apart and tacos to fill and roll up in a delicious bundle. There is a time and a place for meticulously planned dinner parties, with individual courses served one after another. But this isn’t it! When you’re feeling a little more casual, there’s something to be said for piling food into bowls and onto big sharing platters, laying the table with a funky cloth, filling glasses with ice-cold margaritas, passing round the napkins and digging in while catching up with friends and family. There are no rules for how to serve these dishes, so you can mix and match to suit everyone’s taste. Invite friends round after a drink at the pub for a shared feast; dig into Breakfast Tacoswith your housemates after a heavy night out; or simply share a bowl of nachos with your partner on a cosy Saturday evening in. In Mexicana! there are recipes for the Mexican purist and twists on more traditional dishes but, either way, these colourful, well-balanced recipes, packed with delicious ingredients, are here to ignite your inner fiesta!

WHAT TO KEEP IN YOUR STORE CUPBOARD

When venturing into Mexicana a number of ingredients are essential for creating those iconic Mexican flavours. Some are easily obtainable from major supermarkets such as Waitrose or Sainsbury’s. Others may require a little more digging to track them down. Online stores such as Sous Chef, Mexgrocer and Amazon stock a wide range of exciting Mexican produce.

KEY MEXICAN DRIED CHILLIES

The chilli pepper lies at the heart of many a Mexican dish. Dried Mexican chillies each have their own distinctive character, with varying levels of heat, and each works well in different dishes. Here are a few examples of some good chillies to keep stored in jars in your pantry or kitchen cupboard.

ANCHO:

The ancho is large, dark and prune-like in appearance. Mild heat-wise, with fruity yet bitter notes, it works well in tomato-based dishes.

CHILE DE ÁRBOL:

Long and spindly in appearance, this chilli is grassy in flavour and medium in heat. Try sprinkled on top of a rich Mexican Hot Chocolateor rehydrated in boiling water and stirred through a stew.

CHIPOTLE:

Essentially a fresh jalapeño that has been smoked and dried. Chipotles are deep red in colour and rich and intensely smoky in flavour and aroma. Perfect with dark meat and in salsas. A good staple dried chilli to have in your store cupboard.

HABANERO:

The fieriest of Mexican chillies grown in Latin America, with a shrivelled exterior and fruity yet deeply peppery scent. Be sparing with these fire crackers and rehydrate in boiling water before using. It’s best to use latex gloves when handling them – and avoid all contact with the eyes!

STORE-CUPBOARD ESSENTIALS

AGAVE NECTAR/SYRUP:

A natural sweetener in liquid form. Use to add sweetness when mixing margaritas ( here).

AVOCADO OIL:

A yellowish-green oil, rich in flavour, this is usually to be found with olive oil at your local supermarket. It is lovely drizzled on guacamoleor whisked into dressings.

CANNED BLACK BEANS:

Easy to find at your local corner shop, black beans play a key role in many Mexican recipes. Simply stir into a dish at the end or mash with olive oil and dollop on nachos ( here).

CANNED REFRIED BEANS:

Creamy smashed beans such as pinto or black beans. Buy the best-quality varieties as it makes all the difference. Trying adding them to a crisp torta (a Mexican toasted sandwich – here).