Eva Longoria’s Recipes From New Cookbook My Mexican Kitchen

Regardless of rising up in south Texas, it wasn’t till filming CNN’s Looking for Mexico that Eva Longoria actually found the variability and marvel of Mexican meals — and that impressed her to write down her new cookbook, My Mexican Kitchen. “It’s the meals I grew up consuming, the recipes and tales shared by all of the individuals I met on my travels, and the dishes I used to be impressed to create
once I bought dwelling,” she shares. Style the goodness tonight!

Shrimp Aguachile

(Serves 8)

1 tbsp. plus 1 tsp. kosher salt
3⁄4 lb. giant shrimp, peeled and deveined
2 mini cucumbers
1⁄2 cup lime juice
1 serrano chile, roughly chopped
1⁄2 bunch recent cilantro, chopped
1 garlic clove, peeled however complete
1⁄4 small crimson onion, thinly sliced
Tostadas, for serving

Instructions:

1. Put together a big bowl of ice water. Fill a Dutch oven with 4 cups water. Add 1 tbsp. salt and shrimp, set over medium-high; prepare dinner 6 to eight min. Drain shrimp and switch to ice tub. Drain once more, take away tails, and halve lengthwise. Place in a bowl and refrigerate.
2. Lower 1 mini cucumber into giant chunks and switch to a blender. Add lime juice, serrano, cilantro, garlic and remaining salt. Mix 1 to 2 min.
3. Put shrimp in a bowl and pour chile water over. Cowl; chill 15 min. to 1 hr.
4. Lower different cucumber into skinny rounds. To serve, switch shrimp and chile water to a shallow bowl. Garnish with sliced cucumber and crimson onion. Serve with tostadas.

PER SERVING: 22 cal, 3g protein, 3g carbs, 1g fiber, 1g sugar, 0g fats.

Rooster Enchiladas With Salsa Verde

(Serves 6)

2 poblano chiles
1 lb. tomatillos, husked and rinsed
2 serrano chiles, stemmed
1⁄2 white onion
3 garlic cloves, peeled however complete
1 cup chopped recent cilantro
1⁄2 cup olive oil
12 corn tortillas
3 cups shredded cooked rooster
3⁄4 cup queso fresco

Instructions:

1. Line a baking sheet with foil. Warmth broiler. Place poblanos on baking sheet; broil till all charred, 15 min. Place in a bowl, cowl; steam 5 min.
2. In a pan, mix subsequent 4 substances and water to cowl. Boil, then simmer 7 min.
3. Peel poblanos; take away stems. Add to a blender. Add tomatillo combination, ½ cup cooking liquid and cilantro; mix 1 min. Add to a pan over medium-high; prepare dinner 5 min.
4. In a skillet, warmth oil over medium-high. Fry tortillas, 1 at a time, 10 sec. Place on a paper towel-lined baking sheet.
5. Dip tortillas in salsa verde. Place 3 tbsp. rooster throughout backside and roll. Place seam-side down on a dish.
6. To serve, prime with salsa verde, queso fresco and crema.

PER SERVING: 391 cal, 18g protein, 25g carbs, 4g fiber, 1g sugar, 26g fats.

Pastel de Elote

(Serves 12)

3⁄4 cup cake flour
1⁄4 cup masa harina
1 1⁄2 tsp. baking powder
1 tsp. kosher salt
4 giant eggs
1 (14-oz.) can sweetened condensed milk
3 cups recent corn kernels (from about 3 ears of corn)
1 stick (4-oz.) unsalted butter, melted and barely cooled

Instructions:

1. Warmth oven to 350°F. Line a 9″ spherical cake pan with a spherical of parchment paper and grease with butter. In a bowl, whisk flour, masa harina, baking powder and salt.
2. In a blender, mix eggs, sweetened condensed milk and corn 15 to twenty sec.
3. Pour corn combination into dry substances; whisk until simply easy. Use a spatula to fold in melted butter. Pour batter into pan, utilizing the spatula to easy out the highest. Bake till a toothpick comes out clear, 40 to 50 min.
4. Let pastel cool in pan on a wire rack 15 min. Prove onto rack, peel off parchment, then invert it onto a serving plate with the highest dealing with up. Serve with a scoop of ice cream should you like.

PER SERVING: 298 cal, 8g protein, 38g carbs, 1g fiber, 26g sugar, 14g fats.