I came across Eva Longoria (from Desperate Housewives) cookbook in the library recently. Now Eva is obviously gorgeous and extremely petite, so I did wonder what she would have to offer in a cookbook – 100 ways with carrot and celery sticks perhaps?
But I was wrong. Eva’s Mexican heritage and her life in Texas has inspired her cookbook using her family’s recipes and techniques.
I really enjoyed reading Eva’s recipes and have particularly loved these two dishes – which have been on high rotation in our household since. Chunky guacamole and Vera Cruz corn.
The first time I made the Vera Cruz corn I didn’t have the chipotle in adobo sauce required for the chipotle mayo, so substituted with Sriracha chilli sauce. I then found the chipotle in Adobo (Goya brand) in my local Greengrocer, so have been using that since. I would suggest that if you can’t find the chipotle in adobo, you can easily substitute with a Mexican sauce flavoured with Chipotle – Choula or Tabasco brand both make one.
Also we don’t have the Mexican cheese, queso fresco, so I just used some shredded cheese I had in the fridge (colby). Oh and I also cheated and used Hellmann’s mayo instead of making my own. It still taste great.
The chunky Guacamole is delicious with the Vera Cruz corn. To add some protein, we’ve been having the dishes with some tinned tuna for lunch. The tuna goes really well with both dishes. The dishes would serve really well along side some BBQ chicken or beef along with a crisp green salad and some Pico de Gallo.
I haven’t made any other recipes from the book yet, but as there are loads that use corn tortilla so many dishes are gluten-free friendly 🙂
You can find the two recipes online here