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Fiestac Fiesta Das Mexiko Kochbuch Inhalt Tanja Dusy C FiestaC Fiesta Das Mexiko Kochbuch Inhalt ÍndiceInhalt FIESTA 7 EINE ANLEITUNG ZUM FEIERN 8 SEITE 102 Getränke & Snacks Champurrado Mexikanische heiße Schokolade 14 Café de Olla Mexikanischer Kaffee 14 SEITE 60 Margarita »Der« Tequila-Cocktail 16 Tortillas, Tacos, Tostadas & mehr Sangrita Scharfer Fruchtmix zum Tequila 16 Sangría Mexikanische Version 18 TORTILLAS – EINFACH UNVERZICHTBAR 85 AGUAS FRESCAS 22 Tortillas backen Grundrezept 86 Tacos al Pastor Tacos nach Schäferart« 88 Agua de Sandía Wassermelonenlimonade 22 Vorspeisen, Suppen & Salate Agua Fresca de Pepino Gurken-Limetten- Cóctel de Camarón Garnelencocktail 54 WILLKOMMEN AN DER TACO-BAR 91 SEITE 34 Limo nade 23 Aguachile de Pescado Fisch in Chilimarinade 56 Tacos Carnitas Tacos mit zartem Schweinefleisch 92 Agua de Jamaica Hibiskuslimonade 23 SALATE FRISCH DAZU 60 Tacos de Tinga de Pollo Hähnchen-Tinga-Tacos 94 Choriqueso »Käsefondue« mit Chorizo 24 Ensalada de Betabel con Nueces Rote-Bete-Salat TACOS … ON TOP 97 TORTILLACHIPS, NACHOS ODER TOTOPOS? 27 mit Walnusskernen 60 Tacos de Pescado Tacos mit ausgebackenem Fisch 98 Salsa Macha Erdnuss-Chili-Salsa 28 Ensalada de Berros y Aguacate Brunnenkresse- Tacos de Chorizo Frische Chorizo-Tacos 100 Salsa de Chiltomate Chili-Tomaten-Salsa 28 Avocado-Salat 61 Tacos de Camarones Garnelen-Tacos mit Salsa Roja Rote Tomatensalsa 32 Ensalada de Frutas y Verduras Scharfer Salat mit Avo cado- Mango-Salsa 102 Salsa Verde Grüne Tomatillo-Salsa 32 Obst & Gemüse 61 Fajitas con Pimientos Fajitas mit Paprika 104 Guacamole Avocadosalsa 34 Curtido Eingelegter Krautsalat 62 Tostadas de Picadillo Tostadas mit Hackfleisch 106 Pico de Gallo Salsa mit Tomaten, Zwiebeln & Chili 34 Cebollas Encurtidas Zwiebel-Pickles 62 QUESADILLAS – KÖSTLICH AUF DIE HAND 109 Queso Fresco Mexikanischer Frischkäse 36 Crema de Elote Maiscremesuppe 64 Pollo y Aguacate Hähnchen-Avocado-Quesadillas 110 Crema Mexicana Sour Cream 36 Sopa Fría de Aguacate Kalte Avocadosuppe 66 Calabacín y Chorizo Zucchini-Chorizo- Huevos Rancheros »Rancher-Eier« 38 Sopa Tarasca Tarasca-Suppe 68 Quesa dillas 110 Chilaquiles Tortillas mit Chili, Käse & Tomaten 40 Sopa de Lima Mexikanische Limettensuppe 70 Batata y Pimiento Süßkartoffel-Paprika- Caldo de Pollo Hühnerbrühe 72 SOPES – FINGERFOOD A LA MEXICANA 43 Quesadillas 114 Caldo Tlalpeño Hühnereintopf mit Kichererbsen 74 Sopes Grundrezept 44 Champiñones y Espinacas Spinat-Pilz- Sopa Azteca »Aztekensuppe« 76 Sopes de Frijoles Refritos Sopes mit Bohnenmus 46 Quesadillas 114 Empanadas de Picadillo Empanadas mit REIS GANZ OHNE SUPPE 80 Burritos de Pavo Burritos mit Pute 116 Hack fleisch füllung 48 Arroz Rojo Mexicano Roter mexikanischer Reis 80 Enchiladas Rojas Rote Enchiladas mit Bohnen 118 SEITE 14 Empanadas de Calabaza Empanadas mit Arroz Blanco Mexicano Weißer mexikanischer Reis 81 Enchiladas Verdes Grüne Enchiladas mit Kürbis füllung 50 Arroz Verde Mexicano Grüner mexikanischer Reis 81 Hähnchen 120 2 INHALT INHALT 3 ¡Viva México! SEITE 186 SEITE 192 Süsses & Gebäck SEITE 132 DÍA DE LOS MUERTOS – TAG DER TOTEN 191 Pan de Muerto Totenbrot 192 Pastel de Chocolate Schokoladenkuchen 194 Pastel de Tres Leches Kuchen mit drei Sorten Milch 196 Fleisch- & Fischgerichte Churros Frittiertes Brandteiggebäck 198 Carne Asada Mexikanisch gegrilltes Steak CAJETA – KARAMELLCREME 202 mit Ananas salsa 124 Gemüse, Mais & Bohnen Helado con Cajeta Vanilleeis & Karamellcreme 202 Cochinita Pibil Schweinchen aus Yucatán 126 Cajeta Karamellcreme 203 Chiles Rellenos con Queso Gefüllte Käsepaprikas 160 Tikin Xik Roter Fisch im Bananenblatt 128 Crepas de Cajeta Pfannkuchen & Karamell creme 203 Flores de Calabaza Fritas Gefüllte frittierte Carne Adobada Feurig mariniertes Fleisch 130 Kürbis blüten 162 EIS, EIS! – HELADOS MEXICANOS 206 Chili con Carne »Chili mit Fleisch« 132 GEMÜSE FÜR ALLE GELEGENHEITEN 166 Helado de Aguacate y Coco Avocado-Kokos-Eis 206 CHILIS… UND MEHR 134 Nieve de Mango Mangosorbet 206 Rajas con Crema Paprika-Mais-Gemüse 166 Barbacoa de Cordero Barbacoa-Lamm 138 Nieve de Sorbete con Canela Zimteis 207 Camotes al Horno Süßkartoffeln aus dem Ofen 167 Pollo con Mole Poblano Huhn in Schoko- Paletas de Jamaica Hibiskus-Beeren-Eis am Stiel 207 Acelgas a la Mexicana Gebratenes grünes Chili- Soße 140 Calabaza en Tacha Kürbis in Sirup 208 Gemüse 167 Pollo con Chile Verde Huhn in grüner Soße 142 Flan de Naranja Orangenflan 210 Albóndigas al Chipotle Fleischbällchen in MAIS – EINFACH GÖTTLICH 169 Galletas de Calavera Totenkopfkekse 212 Chili- Tomaten-Soße 144 Elotes Gegrillte mexikanische Maiskolben 170 Polvorones Mexikanische Hochzeitskekse 214 Mextlapique Fisch im Maisblatt 146 Esquites Maissalat 172 Alfajores con Cajeta Doppelkeks mit Tlapique con Verdura Gemüse im Maisblatt 148 TAMALES – DIE WUNDERPÄCKCHEN 175 Karamell cremefüllung 214 Camarones al Mojo de Ajo Knoblauch-Chili- Tamales Grundrezept 176 Garnelen 150 GLOSSAR 216 Tamales Rojos Chilihuhnfüllung für Tamales 178 Camarones a la Diabla Garnelen in scharfer BEZUGSQUELLEN 217 Tomatensoße 150 BOHNEN – BUNTE VIELFALT 181 REGISTER 218 Pescado en Pipián Verde Fisch in grüner Mole 152 Frijoles Refritos Mexikanisches Bohnenmus 182 ÜBER DIE AUTORIN 222 Pescado a la Parrilla Fisch vom Grill 154 Tostadas de Frijoles Tostadas mit schwarzem ÜBER DIE FOTOGRAFIN 222 Pescado a la Veracruzana Fisch nach Bohnenmus 184 NOCH MEHR TOLLE BÜCHER 223 SEITE 198 Veracruz- Art 156 Frijoles Charros Bohneneintopf 186 IMPRESSUM 224 4 INHALT INHALT 5 Getränke & Snacks SEITE 40 SEITE 34 »¡Salud, dinero y amor!«, lautet ein mexikanischer Trinkspruch. Wer ebenfalls mit seinen Freunden auf Gesundheit, Reichtum und Liebe anstoßen möchte, sollte gut gekühltes Bier und reichlich Tequila im Haus haben. Letzteren aber bitte lieber mit einem kleinen Happen als mit Salz und Limettenspalte reichen, damit Tequila, Margarita und Sangría nicht zu schnell zu Kopf steigen. Kleine Snacks wie Nachos mit Dips, Empanadas oder Sopes passen perfekt zu Drinks – nicht zuletzt, weil man sie als Fingerfood einfach so mit der einen Hand in den Mund wandern lassen kann; die andere bleibt frei zum Anstoßen und für ein weiteres Gläschen. SEITE 46 SEITE 16 Wie wäre es mit Käsefondue auf mexikanische Art? Es lässt sich genauso gemütlich mit Freunden an kühlen Winter- abenden dippen – allerdings mit Nachos anstelle von Brot. Dafür braucht man nicht mal Fonduegabeln: Der Käsedip mit scharfem Hack ist bestes Fingerfood. »Käsefondue« mit Chorizo Choriqueso Für 4–8 Personen 1 Die Butter in einem Topf zerlassen, löffel immer wieder rühren und das das Mehl darin anschwitzen; dabei Hackfleisch zerteilen, sodass es am 11/2 EL Butter mit dem Schneebesen rühren – das Ende krümelig ist. Tomatenmark und 11/2 EL Mehl (Type 405) Mehl sollte nicht bräunen. Milch und Essig zugeben und unter Rühren 150 ml Milch Brühe langsam unter Rühren nach weitere 2–3 Minuten braten. Mit Salz 150 ml Gemüsebrühe und nach zugießen, dabei immer erst und Pfeffer abschmecken. Die Pfanne 1/2–1 TL Chipotle-Chilipulver alles gründlich verrühren, damit sich vom Herd nehmen. Salz, Pfeffer keine Klümpchen bilden. Mit der Hälfte des Chilipulvers würzen, 5 Die gebratene Hackmasse auf die 100 g (weiche) Chorizo salzen und pfeffern, bei niedriger Käsesoße geben und leicht hinein- 1 Knoblauchzehe Hitze 10 Minuten köcheln lassen. drücken. Im heißen Backofen (Mitte) 300 g gemischtes Hackfleisch 10–15 Minuten backen; der Käse soll- (halb und halb) 2 Inzwischen von der Chorizo die te dabei nicht bräunen. Währenddes- 1/2 TL getrockneter Oregano Pelle abziehen und die Wurst in sen die Tomaten waschen, halbieren, 1/4 TL Zimtpulver möglichst kleine Stücke schneiden. entkernen und das Fruchtfleisch in Den Knoblauch schälen und fein Würfel schneiden. 1/3 TL gemahlener Kreuzkümmel würfeln. Beides mit Hackfleisch, Ore- 1 TL edelsüßes Paprikapulver gano und den Gewürzen mit den 6 Choriqueso aus dem Ofen nehmen, 150 g Cheddar Händen gründlich durchmengen, sal- Tomatenwürfel, Koriandergrün und 200 g geriebener Mozzarella zen, pfeffern und 10 Minuten ziehen nach Belieben Jalapeño-Chiliringe (Fertigprodukt) lassen. Den Cheddar grob raspeln. darauf verteilen und in der Form mit Öl zum Braten Nachos zum Dippen servieren. Den Backofen auf 180 °C (Ober-/ 1 TL Tomatenmark 3 Unterhitze) vorheizen. Cheddar und 1 EL Weißweinessig Mozzarella portionsweise unter die So schmeckt's Doppelt gut 2 Tomaten Soße rühren und bei mittlerer Hitze Die angegebene Menge macht 4 Per- 2 EL gehacktes Koriandergrün unter kräftigem Rühren schmelzen sonen üppig satt und reicht locker als kleiner Snack oder Vorspeise für eingelegte Jalapeño-Chiliringe lassen. Nochmals mit Salz, Pfeffer (nach Belieben, aus dem Glas) und Chilipulver abschmecken und 8 Leute. Wer Kalorien nicht fürchtet, gibt zusätzlich anstelle von Tomaten Nachos zum Dippen in eine ofenfeste Auflaufform gießen. und Koriandergrün die Würzsoße 4 In einer beschichteten ofenfesten Pico de Gallo (siehe S. 34) obenauf Pfanne ausreichend Öl erhitzen. Die und toppt das Ganze noch mit 1–2 EL Fleischmasse hineingeben und leicht Crema Mexikana (siehe S. 36). braun braten, dazu mit einem Holz- 24 GETRÄNKE & SNACks Tortillachips, Nachos oder Totopos? Wer in Mexiko nach Tortillachips mit Dip einfach kleine helle Maistortillas mit etwa fragt, wird wahrscheinlich erst einmal ver- 15 cm Durchmesser (hier lieber welche aus ständnislose Blicke ernten. Auch Nachos hellem Maismehl kaufen, sie bräunen sind keine mexikanische Erfindung im besser als dunkle oder selbst gemachte) in eigentlichen Sinn, gleichwohl die eines Sechstel oder Achtel und frittiert sie in we- Mexikaners: Ignacio (Kurzform:
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