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Partridge Publishing Singapore - Jorge Bernal Márquez

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84 pages

English

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Jorge Bernal, a native of Mexico City, has lived in Asia for the past 20 years.
Actively involved in the Food and Beverage industry, some of his key successes include having started and operated three Mexican food restaurants in Bangkok, gave consultation to the opening of two Mexican Restaurant and Bars in Kuala Lumpur and one more in Yangon in the past 15 years.
He is also a mentor to chefs with a keen interest to learn Mexican cuisine, a business consultant and a food curator who is passionate about the origin and evolution of Mexican cuisine and the influence it has in this part of the world.

Sujets

Cuisine

La cuisine et son histoire

Cooking

Informations

Publié par	Partridge Publishing Singapore
Date de parution	02 novembre 2022
Nombre de lectures	0
EAN13	9781543770865
Langue	English
Poids de l'ouvrage	2 Mo

Informations légales : prix de location à la page 0,0200€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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COMIE NDO SAB ROSO
Delicious Mexican Food Rec ipes

JORGE BERNAL MÁR QUEZ

Copyright © 2022 Jorge Bernal Márquez. All rights reserved.

All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

www.partridgepublishing.com/singapore

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

ISBN
ISBN: 978-1-5437-7087-2 (sc)
ISBN: 978-1-5437-7086-5 (e)

10/24/2022

Comiendo Sabroso
Recipes from the Heart Vol. 2
By Jorge Bernal Márquez
Table of Contents
Introduction
Thanks
Chapter I: Sauces
1. Salsa Verde Cruda
2. Salsa de Habanero con Cebolla Morada
3. Salsa Borracha
Chapter II: Breakfast
4. Huevos Rancheros
5. Burrito Mañanero
6. Tamales Oaxaqueños
Chapter III: Soups
7. Pozole Blanco
8. Caldo de Pollo
9. Frijoles Charros
Chapter IV : Salads
10. Ensalada Cesar Clasica
11. Tosatadas de Salpicón
12. Ensalada de atún
Chapter V : Stews (Guisados)
13. Frijoles Refritos
14. Alubias (Frijoles Blancos)
15. Albondigas
16. Award-Winning Chilli con Carne
17. Chorizo Fresco
18. Pollo en Salsa Verde
19. Cochinita Pibil
Chapter VI: Snacks
20. Flautas
21. Quesadilla de flor de calabaza
22. Pambasos con Chorizo
Chapter VII: Seafood
23. Camarones al Chipotle con Ajo
24. Quesadillas de pescado
25. Pescado al Vapor en Hoja de Platano
26. Paella Mexicana
Chapter VIII: Classic Mexican Dishes
27. Tacos Campechanos
28. Enchiladas Rojas
29. Enchiladas Suizas
30. Enchiladas Mineras
31. Tacos de Alambre
32. Tacos Al Pastor
33. Milanesa de res
34. Taco Estilo Japonés
Chapter IX: Desserts
35. Flan Napolitano
36. Churros
37. Fresas con Crema
Chapter X: Beverages
38. Tepache de piña
39. Classic Margarita
40. Cuban Mojito
About the Author
Introduction
“Comiendo Sabroso”, let’s eat something deliciously tasty! This recipe book is the follow-up to my first recipe book, “Corazón Contento”, and it includes forty recipes of authentic Mexican food that you can easily prepare in the comfort of your home. These recipes will bring Mexico to your table, no matter how big or small your kitchen is.
I have decided to include a different range of tacos in my books because ‘taco’ is a way of eating rather than a dish that comes from Mexico, unlike how many people worldwide know it. Thanks to television and how North Americans promote their version of tacos, a taco has long been popularly considered as just a crispy shell filled with seasoned minced meat with salad and cheese sauce. However, a taco in Mexico is a way to eat any meat or stew that has been typically cooked for the day. Tortillas are served warm and wrapped in a cloth. All you need to do is roll up a tortilla on its own or fill it with the meat or stew of the day. Now that’s a taco!
Therefore, to me, tacos are generously filled with anything my mom has cooked for the day, i.e. any meat, vegetable, legume, salad, herbs or seafood. Similarly, I am sharing three different kinds of enchiladas in this book. Like a taco, it is a way to prepare a dish. Enchilada is not a single recipe; there are a wide variety of enchiladas catered for families in Mexico. I have included some recipes that you can easily prepare at home.
My main intention in this book is to share what cooking knowledge I have inherited from my mom and what I have learned in the time I spent actively cooking Mexican cuisine in Bangkok, Thailand and Kuala Lumpur, Malaysia. As a token of appreciation to these countries who have received and accepted me in their communities with my definition of authentic Mexican cuisine, I feel that I should present back what I’ve learned to this part of the country I know.
I was lucky to have visited other countries in the Asian region, such as Japan, China, Singapore and Myanmar. I am deeply honoured to have been invited by the locals. Locals who are now my friends! To cook what I know and enjoy my cuisine.
Despite what many may think of the relationship between Mexico and the USA, I have learned that most of my food supporters are Americans. So, I sincerely thank them for their applause and encouragement that keeps me going in what I do.
Over the years, I have noted down many recipes; I call them my hidden notes. I am working on putting all these notes together in a series of recipe books. Meanwhile, I hope you’ll enjoy cooking and eating these recipes I’ve shared here and the ones in my previous book, “Corazon Contento”.
Thanks
This book would not have been possible without the close assistance and trust of the valuable people around me. My deepest gratitude to my mother, Esther Marquez, my sons and their moms, Pamm, Inzee Cuauhtli, Karen and Han Quetzalcoatl, all my family and friends in Mexico, Gemita, Muguel C, Alan, Pascualex, Kris, Lino, Hector, Boila, Poncho, Nash Gabo, Agui and Tthe Mexican Embassies in Kuala Lumpur and Bangkok. Special thanks to Mr Edmund F., Carlos K., Carlos V., Patricia M, Patricia and Hector N, Gregory Conrad, Jeffrey Pitman, Mayin, Ben Tamte, Andreas Kreamer, Adam and his lovely parents, Miss Kate and Mr Dave, Steve Dodds and family for your huge help in editing this book, John Moorhead; my dear friends in Malaysia, Australia, Singapore, Japan, Indonesia, Vietnam, England, France, Spain, Brazil, Colombia, Argentina, and many others who I may have unintentionally omitted this time. Thank you all for your loyal support and belief in me. Muchas Gracias!

Chapter I
Sauces
Green Sauce
Salsa Verde Cruda
Ingredients
1. 4 pieces of green Anaheim chillies
2. ¼ of a white onion
3. 1 clove of fresh garlic
4. 1 to 2 pieces of fresh green bird’s eye chilli
5. 50 g of fresh cilantro leaves
6. 3 fresh limes, juiced
7. 1 tablespoon white vinegar
8. ½ teaspoon of salt

Method
1. Roughly chop the chillies, onion and garlic, then break them down with a mortar and pestle.
2. Chop the cilantro stalks into small pieces and add them to the mix in the mortar.
3. Mix and break the ingredients to your desired texture.
4. Add the salt and lime juice and mix them well.
5. Check the seasoning and adjust to taste.
6. Add the white vinegar and mix them.
7. Serve chilled.
Tips:
I like my sauces quite chunky. However, the sauce can be as rough or smooth as you prefer, and you can also use the most convenient electric food processor or a blender to make this deliciously spicy, sour, and savoury sauce.
Pickled Habanero and Red Onion
Salsa de Habanero con Cebolla Morada
Ingredients
1. 100 g of fresh habanero chillies
2. 100 g of red onion
3. 50 ml of fresh lime juice
4. 20 ml of white vinegar
5. 20 g of salt
6. 5 g of brown sugar (optional)

Method
1. Slice the habanero chilli and the red onion in fine julienne cut.
2. Mix well in a bowl with lime juice, vinegar and salt.
3. Use the brown sugar to balance the acidity if you like it less sour.
4. Keep it in an airtight container in the fridge for at least 4 hours before serving.
Tips:
This salsa is typically served with cochinita pibil ; however, it will go great with tacos, burritos, or meat with rice. If you don’t have access to fresh habanero chilli in your locality, you can try the spiciest chilli available in your local market. The result will be decently similar but most likely less spicy.
Drunken Sauce
Salsa Borracha
“ Borracha ” means drunk, as we use a bit of alcoholic drink in the sauce. It can be tequila, rum, whiskey, gin, a favourite beer, or mezcal. You can even use pulque, Soto, sake, Shoju; you name it. As the sauce cooks, the alcohol will evaporate, leaving the flavour and fragrance of the drink in the sauce.
If you are the one that loves the extreme heat caused by chilli and without the need for a fancy hot pepper, here is your answer. This sauce is for the braves that dare to challenge Moctezuma the Aztec Emperor. It is also the favourite of taco lovers.
Ingredients
1. 500 g of dry chillies
2. 200 g of red bird’s eye chilli
3. 100 g of red anaheim chilli
4. 90 ml of white tequila
5. 1 white onion peeled and sliced
6. 4 garlic cloves peeled, chopped
7. 1 bunch of fresh, finely chopped cilantro leaf
8. 3 fresh limes, juiced
9. 1 teaspoon of salt
10. ½ teaspoon of black pepper
11. 4 tablespoons of white vinegar
12. ½ cup of cooking oil