Some Irish Girl's Mexican Cookbook

SOME IRISH GIRL’S

MEXICAN COOKBOOK

ABOUT ME HEY! My name is Katie Ryan and this is a cookbook compiled of my favorite Mexican recipes I have been perfecting over my life. I was born in Southern California in 1996 and Mexican cuisine was always a huge part of my diet. My dad was the first person to teach me how to make things like fajitas, tacos, chile rellenos and the best margaritas! Although my family is of Irish descent, I have always felt a strong connection to Mexican cuisine and culture as a result of growing up in Southern CA. The recipes featured in this book are dishes I have been making for years. You may notice some of these recipes differ from tradition, but that’s okay! I’ve given each recipe a “flair” of my own. If you follow these recipes I strongly encourage you to experiment and find out different tweaks and tips to utilize in your own cooking. Cooking is a learned skill and it is always changing. One thing I found challenging while writing this is trying to come up with exact measurments for ingredients. Keep that in mind when cooking your own versions. If you like more or less of something, adjust it to your liking! I hope you enjoy recreating these dishes and just remember to have fun!

FOOD FOR THOUGHT Most of the seasoning measurements are just a guess since I am always changing things up. I just wing it!

The name of the game for cooking Mexican food is LOW AND SLOW! Don’t rush things by cooking things on a high temp, it will lose flavor!

Cooking with friends and family is a great way to bond!

Don’t come for me if your Abuelita makes it different, these are just my versions ;)

*All photos have been sourced from Adobe Stock

TABLE OF CONTENTS GUACAMOLÉ

1

ELOTÉ

2

FRIED PLANTAINS

3

MEXICAN RICE

4

SALSA

5

TEQUILA LIME CHICKEN

6

TRÉS LECHES CAKE

7

MARGARITAS

8

PORK TAMALES

9-10

DESSERT TAMALES

11

MOLÉ

12

FRÍJOLES

13

MICHELADA

14

MEXICAN CASSEROLE

15

VERDE CHICKEN ENCHILADAS

16

GUACAMOLE

6-8 Ripe avocados 1 Purple onion 1-2 Limes 1 T Salt 1/2 T Pepper 1/2 T Garlic 1/2 t Cumin 1-2 T Cream cheese

Squeeze extra lime juice on top and cover tightly to help keep fresh.

Cut avocados and remove the seeds. Dice and put into a bowl or pestal. Finely dice the onion and add it to the bowl. Squeeze 1-2 limes in the bowl, depending on your taste. I love lime so I add both!

Add the seasonings and roughly stir. Add 1 T of cream cheese per 3 or 4 avocados. Trust me! This step makes the guacamole SO creamy! Serve with tortillas chips or use as a garnish for tacos, burritos, enchiladas, toast, salads, etc!

6 Corn on the cobs Mayo Cotija cheese Tajín Lime wedges Hot sauce

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FRIED PLANTAINS

3 ripe plantains 4 T canola oil Lime wedges Salt After frying, lightly smash with the bottom of a flat cup and fry an addition 1-2 minutes per side to make them extra crispy!

Heat the oil in a large pan. Slice the plantains into medallions. Place plantain medallions into heated oil. Fry on both sides. When they are golden brown on both sides trasnfer to a plate lined with paper towels. Sprinkle with salt and lime juice.

1 C white, long grain rice 2 T canola oil 2 C chicken broth 1 C chunky salsa 1 T Salt 1/2 T Pepper 1/2 T Garlic 1/2 t Cumin Chopped cilantro*

Heat oil in a large pan on medium high. Pour in the rice and stir constantly for 2 minutes or until it has a slight golden color. Add the broth, salsa, and seasonings. Stir and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes. Make sure all the liquid is absorbed. Add finely chopped cilantro as a garnish, if desired. Enjoy as a side or filling.

Don’t stir your rice while it is simmering. Wait until it is done.

MEXICAN RICE

6 Tomatoes 1 Purple onion 2 Jalepeños 1 Bunch of cilantro 2 Limes 3 Garlic cloves Salt Pepper

Cumin 1 Can diced green chiles (mild or hot)

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TEQUILA LIME CHICKEN

2 lb chicken tenderloins or breasts 1/2 T pepper, cumin, & chile powder 1/4 C olive oil 1.5 oz Tequila 2 T minced garlic 3 limes

Add all ingredients (except the limes) to a large freezer bag. Mix well and make sure all the seasonings are well incorporated into the chicken.

Squeeze 2 of the limes into the bag and mix again.

Set in the fridge for a minimum of 2 hours. Remove and heat some olive oil in a pan. Cook on each side for 5-7 minutes until fully cooked and tender. Remove from pan and shred the chicken. Squeeze the last lime over the shredded chicken and stir. You can use this as filling for tacos, burritos, enchiladas, tamales.

Pulse the chicken a couple times in a blender for quick shredding. Careful not to over-pulse it!

TRES LECHES CAKE

Don’t let any yolks mix with the egg whites while seperating.

This keeps your cake extra fluffy!

1 C flour 1 C sugar (split up) Pinch of salt 1.5 t Baking powder 5 eggs 1/2 C milk

2 T vanilla 1 can condensed milk 1 can evaporated milk 1/4 C powdered sugar 1 pint heavy cream 1 T cinnamon

Preheat oven to 350 degrees. Mix flour, baking powder, salt, and cinnamon in a bowl. Seperate the 5 eggs putting the yolks in one bowl and the whites in another. Beat the egg whites on high until stiff peaks form. Add 1/4 C of the sugar and beat again until incorporated.

Add the rest of the sugar to the yolks and beat them on high until they are pale and frothy. Add half of the milk and 1 T of the vanilla to the yolks and mix again for 1 more minute. Pour the yolk mixture into the bowl with the dry ingredients.

Gently stir with a rubber spatula. You don’t want to mix it vigorously because you will lose the air bubbles. Next add the egg white mixture and fold it into the batter until it’s mixed. Make sure to scrape the sides and bottom with each

folding motion. Pour batter into an ungreased 9x13 inch baking dish. Bake for 35 minutes and then let the cake cool completely before continuing. In a bowl mix the remaining 1/4 of milk, evaporated milk, and condensed milk. Using a fork, poke holes all over the cake, making sure to gently poke all the way to the bottom.

The more holes, the better it will absorb the milk. Pour the milk mixture over it and let it soak overnight. Before serving, add the heavy cream and powdered sugar to a bowl and beat on high until you have whipped cream. Cover the top of the cake and garnish with sprinkled cinnamon and sliced strawberries if desired. Enjoy!

2 oz. of Corozón, Espolón, or Casamigos Tequila 4.5 oz. Trés Agaves or Freshies Margarita Mix 1/2 oz Damiana Liqueor 1/2 oz. Triple Sec Lime wedge Salt (coarse)

Rim a glass with salt and fill with ice cubes. Pour all of the liquid ingredients into a shaker that is also full with ice. Shake well! Wet every cube of ice with the cocktail to chill it. Use a cocktail strainer to pour it into your salt-rimmed glass.

Garnish with a lime wedge and enjoy!

Add to a blender with crushed ice to make a frozen version!

MARGARITAS

1 bag of Maseca flour 1 box Snowcap lard 1 9lb pork shoulder 1 packet chile molido puro 1 packet chile pequin Garlic powder, salt & pepper 2 packs of corn husks 1 purple onion 6 garlic cloves

*This makes about 75-100 tamales. Adujst accordingly!

2 tamale pots 2 big bowls Pitcher Tablecloth Spoons Baking sheet Crock pot Others to help

FOR THE FILLING: First, you need to season your pork shoulder with salt, pepper, garlic powder, and half of the packet of chile molido puro. Heat 2 heaping tablespoons of oil in a cast iron skillet on medium high. Transfer your seasoned pork shoulder to the pan and sear it on all sides.

At least 2 minutes on each side will do. This allows for the juices to become “locked” into your pork. Moist pork is a must for tamales.

Next, transfer your pork to a crock pot. Fill it with water to cover most of the pork. Quarter the onion and add it it the crock pot along with the 6 garlic cloves. Add 2 tablespoons each of the chile p and the chile pequin seasonings to the water. Cover and cook on low for 8-9 hours, flipping the pork over halfway through, if able.

Once your pork has 2 hours left, fill one of your tamale pots with hot water. Grab your husks and sift through each one, making sure there are no holes or dirt. Soak them in the hot water for 2 hours, changing the water halfway through. This makes them pliable and easy to work with. After the 2 hours, drain the water and set the husks aside to be used later. When your pork is finished, remove and shred. Do not throw out the water, just remove the onion and garlic cloves that remain and toss. Transfer the pork water into a pitcher and set aside. Cover your shredded pork with foil and set aside.

FOR THE MASA: Grab a large bowl and dump the bag of Maseca flour into it. Add about 3 tablespoons of salt and 2 tablespoons of the chile puro molido. Add the lard and pork water a few tablespoons at a time, mixing with your hands. I tend to use almost the entire lard box and usually all the pork water. You are going to be mixing for a while, about 20 minutes. There’s a couple ways you can tell if your masa is ready: • If it does not stick to your hands • If a small ball of it floats in a glass of water • If it has the consistency of peanutbutter Next it is time to get your workspace ready.

Lay a tablecloth or newspaper on a large table.

Arrange it so the bowl of shredded pork, husks and masa are all within reach. Set a baking sheet or large platter to the side to be used to lay your wrapped tamales on. Grab a few

spoons for the masa and filling and to use to spread the masa onto the husks. This next part goes by a lot faster with help!

ASSEMBLING YOUR TAMALES: First, take a husk and notice there is a rough side and a smooth side. You want to spread the masa on the smooth side of the husk. Take the tamale husk in your non-dominant hand. They are triangular shaped so have the tip of the triangle at the top of your hand, and the widest part at the bottom of your palm. Take the back of a spoon and get some masa on it. Using the back of the spoon, spread the masa onto the husk. If you can spread peanutbutter on bread then you can spread masa! Make sure to spread it a bit more than halfway up the height of the husk and about 5-6 inches wide. Create a rectangle of masa. You want it about 1/4 of an inch thick. Next, take a spoonful of pork filling and lay it in the center of the masa, creating a “log” shape. Similar to how you would make a burrito filling! You want a good portion of meat, but not too much that it’s spilling out. Lastly, it’s time to fold. Take one side of the husk and fold it to the center and then take the other side and do the same.

Grab the tip of the husk and fold it down onto the two sides. This creates a “pocket” so there is a closed side of the tamale and an opening.

That’s it! Set your tamale aside on the baking sheet. Continue this process until you are out of pork filling or masa.

COOKING YOUR TAMALES: This is perhaps the easiest part and requires a bit of taste testing too! Fill the bottom part of your tamale pot with water. Put the shelving portion in it and make sure none of the water is coming through the holes. Position the tamales in the pot with the opening facing upwards–so the filling doesn’t fall out. Layer them in a circular fashion until the pot is full.

If you have extra husks, lay a few of them flat on top of the tamales. Cover and steam for 1.5 to 2 hours. I live at high elevation so I steam the full 2 hours. Take one out, let sit for 3 minutes and try one to make sure it’s at the consistency you want. If you steam them too long, they will become dry, so keep that in mind. Top with enchilada sauce, salsa, cheese, molé, etc. Enjoy and have fun!

8-10 Yams Sugar Cinnamon 1 Bag of Maseca Lard Water Mini marshmellows Butter

Peel and dice the yams into 1/2 inch cubes. Boil in water until soft. Remove and add to a bowl with some pats of butter and 3/4 cup of sugar. Sprinkle with cinnamon and stir. That’s going to be your filling. Next, prepare the masa by pouring the Maseca in a bowl. Instead of adding pork water and spices, you’re going to use plain warm water and sugar and cinnamon to season your masa instead. This will make it sweet! Use about 1/2 cup of sugar and a couple tablespoons of cinnamon.

Add the lard and water little by little. the general preparation is the same as the pork tamales.

Prepare your tamales just like you would for the pork ones, making sure to soften the husks 2 hours before preparing. Before folding your tamales, add a couple mini marshmellows to the center of the yam “log”. They will melt in the steamer and add sweetness to the tamales. Steam for 1.5 to 2 hours.

These are great for dessert and breakfast.

*Read the recipe starting on page 9 first!

MOLE SAUCE

4 Guajillo chiles (dried) 4 Chile de arbol (dried) 2 Pasilla chiles 2 Serrano chiles 1 Anaheim chile 1 Purple onion 1 yellow onion 3 Tomatillos 1 corn tortilla

4 C chicken broth 1 Bar Abuelita chocolate 2 T Peanutbutter 2 T olive oil 1 T salt, cumin, oregano 1/2 T pepper, garlic powder 1/4 T chile powder 4 Cloves of garlic 1 Lime 2 T sesame seeds

Toast the dry chiles in a hot pan until up the corn tortilla and add to the pan slightly charred. Remove and cut off with all the spices, juice from the lime, stems and pour out seeds. Place in a and half of the sesame seeds. Add the bowl of hot water to rehydrate. Next, chicken broth and stir. Blend everything add tomatillos, garlic cloves, and the in the blender once more. You may have yellow onion (quartered) to the pan. to do this in batches depending on Toast on all sides and remove. Add the the size of your blender. Make sure olive oil to the pan and finely chop the no large chunks remain! Transfer back fresh chiles and purple onion. Saute in into the pan and add the peanutbutter the oil until soft. Once the dried chiles and chocolate bar. Stir until completely have become soft, add them to a melted and then turn the heat to low. blender with the tomatillos, garlic, Simmer your sauce for no less than 40 and yellow onion. Blend until smooth, minutes, stirring occasionally. Add the adding a bit of water if needed. Then rest of the sesame seeds as a garnish. add it to the pan with the sauted chiles. You can serve this sauce over chicken, Cook for 5 min, stirring frequently. Tear enchiladas, tamales, burritos, etc. Enjoy!

FRIJOLES

1 Bag dry pinto beans 1/2 onion 2 T butter or lard 2 Garlic cloves 1 T salt 1/2 T pepper 1/2 T cumin Water

Sort through the dry beans and throw away any foreign debris and broken beans. Rinse your beans and then place in a large pot with a lid. Cover with water and let them soak overnight. After they have soaked, drain the water, rinse again, and refill with water. You want the water to cover 2 inches above the beans. Slice your onion in quarters and add it with the garlic cloves. Bring to a boil and then reduce to low. Simmer the beans for 2.5 hours. Remove onion and garlic cloves. Drain the beans but save the water! Using a potato masher, mash the beans while adding the bean water to hydrate them. Once they are smashed to your liking, add the butter or lard to a large pan. Pour the frijoles in and add the spices.

Simmer for 10 minutes, stirring frequently. Serve as a side to many dishes or use as a filling for tacos, burritos, enchiladas, tamales, etc. Enjoy!

Add a sliced jalapeño while boiling to make them spicy. You can top with cotijia cheese too

12 oz Mexican beer 3-4 oz Clamato juice Tajín Chamoy Lime Tamarind straw Hot sauce Worchestershire

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MEXICAN CASSEROLE

12 corn tortillas 2 C refried beans 1 Can of red enchilada sauce 2 T olive oil 1 Can of green enchilada sauce 1lb ground beef 2 T olive oil 1 Onion 2 C shredded cheese 1 Can of corn 2 T minced garlic 1 Pouch taco seasoning 1 can diced green chiles Salt, pepper, & cumin (to taste)

Preheat oven to 350 degrees and grease a 9x13 casserole dish. Add the oil to a pan on medium heat.

Dice the onion and add it to the pan. After a few minutes, add the garlic and saute for 2 minutes. Add the ground beef and brown it. Follow the instructions on the taco seasoning packet. Add the other spices and stir. Add the corn and half of each can of enchilada sauce. Cook for 5 minutes. If the meat mixture seems dry, then add more of the enchilada sauces. In the meantime, warm up the refried beans and set aside.

When the meat mixture is done, warm up the corn tortillas. Place 6 tortillas in the bottom of the casserole dish, covering the entire bottom. Layer half the refried beans on top, gently spreading with a rubber spatula.

Next, add half of the meat mixture and top with half the cheese. Add the remaining 6 tortillas and repeat previous steps. Cover with foil and bake for 35 minutes.

Let cool for 5 minutes before serving. Enjoy!

2 lbs tequila lime chicken* 1 Yellow onion 2-3 Cans green enchilada sauce 1 Can sliced black olives 1 Block queso fresco Corn or flour tortillas Shredded mexican cheese 2 T butter *Use recipe on page 8

Preheat oven to 350 degrees and grease a large casserole dish. Dice the onion and saute in butter on medium until transluscent. Add the chicken to the pan and follow the instructions for the Tequila Lime Chicken recipe. Once the chicken is cooked and shredded, add 1 can of enchilada sauce and cook an additional 3 minutes on medium low. Grab your tortillas and warm them in a tortilla warmer. Pour the other can of enchilada sauce into a bowl. You’re going to take a warm tortilla and dip it into the bowl of sauce, coating it. Then lay it on a plate and using a spoon, add a generous amount of the chicken mixture to the middle. Gently roll the tortilla closed, leaving both ends open. Put the rolled tortilla into the greased casserole dish with it pushed up against the shortest side of the dish. Repeat these steps until all the chicken is used. You may need two casserole dishes.

Pour the remaining sauce over the enchilads and cover genrously with the shredded cheese and queso fresco. Cover with foil and bake for 35 minutes. garnish with the sliced olives when done. Enjoy!

VERDE CHICKEN ENCHILADAS