Who can resist cheesy, gooey, spicy, rich, flavorful food with a kick? Not me. It’s no wonder after our love for Korean and Asian food, Mexican food comes in second.
And with the nachos, I made their chunky guacamole (page 22) and the fresh tomato salsa (page 19) . . because you gotta have guacamole and salsa with your nachos.
I’ve said this probably a thousand times here on the blog, but I’ll say it again. . I swear by the cookbooks written by America’s Test Kitchen. They test the heck out of recipes so you know the recipes are solid. They explore different techniques in which to prepare food. . even the ones you never thought of! They explain the science behind everything, why their recipes work and make the recipes easy and achievable for literally anyone.
Anyone who puts their mind to cooking can cook. Anyone.
I’m happily adding this cookbook to my six other cookbooks from ATK. The New Family Cookbook is my go-to for special events, meals at home and entertaining and because my husband loves Mexican food more than I do, we’ll be cooking our way through this one for sure.
America’s Test Kitchen and I are partnering today to give one lucky reader a chance to win this book. If you’re a Mexican food lover, this one absolutely needs to be added to your cookbook collection. In fact, if you don’t win and you’re a Mexican food lover, you simply need to just buy this book.
This cookbook literally covers everything. From appetizers and drinks to soups, stews and chilis to burritos, chimichangas, and quesadillas to all vegetarian Mexican dishes. This cookbook has something for everyone.
I also love that the cookbook has recipes that may surprise you. . like this delicious Salmon with Roasted Salsa Verde (page 220). If you know me, you know I love salsa verde. Love it!
I made and am sharing the Corn and Black Bean Tortilla Tart (from page 248) today because when I was flipping through the book, I immediately thought. . this is a Mexican pizza!!! I love it! Plus, it’s so easy to make and simply delicious.
I love love love anything with a corn salsa. I could literally just devour this stuff by the spoonfuls. I love fresh mixes like this.
You guys. . this tortilla tart. . is AMAZING.
It’s so incredibly easy to make and so flavorful. The hardest part for me was mashing the black bean mixture fast enough so I could bake this sucker and taste it. I did run out of my black bean mixture because I think I piled it on a little too much in my first couple of layers (was too excited) so I did not add some on the top layer but again, it’s in all the other layers of this tart.
Change up Taco Tuesdays with this!!! Your family will love this! And enter the giveaway below! Mexican food lovers, you want this cookbook!
- ½ cup extra virgin olive oil
- 2½ cups fresh or thawed frozen corn
- 2 large plum tomatoes, cored and cut into ¼-inch pieces
- 4 scallions, sliced thin
- 2 tablespoons minced fresh cilantro
- 1 teaspoon lime juice
- salt and pepper
- 1 onion, chopped fine
- 1 jalapeño chile, stemmed, seeded and minced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, rinsed
- ¾ cup vegetable broth
- 4 (10-inch) flour tortillas
- 6 ounces cheddar cheese, shredded (about 1½ cups)
- 2 ounces queso fresco, crumbled (1/2 cup)
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels begin to brown and pop, 3 to 5 minutes. Transfer to large bowl and let cool slightly. Stir in tomatoes, scallions, 1 tablespoon cilantro, and lime juice, and season with salt and pepper to taste.
- Wipe skillet clean with paper towels. Add 1 tablespoon oil and the chopped onions to skillet and cook over medium heat until softened, about 3 to 5 minutes. Stir in jalapeño, garlic, and cumin and cook until fragrant, about 30 seconds. Stir in beans and broth and cook until liquid has nearly evaporated, for about 5 to 7 minutes. Transfer mixture to a large bowl and mash beans with a potato masher until mostly smooth. Season with salt and pepper to taste.
- Line rimless or inverted baking sheet with parchment paper. Lightly brush both sides of tortillas with remaining oil. Place 1 tortilla on prepared sheet. Spread one-quarter of mashed beans over the top, leaving a ½ inch border around the edge. Sprinkle with one-quarter of the corn mixture, one quarter of the cheddar and one-quarter of the queso fresco. Repeat with remaining tortillas, beans, corn, cheddar and queso fresco to make layered tart.
- Bake tart until the cheese is melted and slightly brown, about 20 to 25 minutes. Let cool on baking sheet for 5 minutes, then slide onto cutting board using parchment; discard parchment paper. Sprinkle remaining 1 tablespoon cilantro over top. Cut into wedges and serve.
Recipe shared here with permission from America’s Test Kitchen. Recipe on pages 248-249.
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Disclosure: This is not a sponsored post. I was provided a copy of the cookbook from America’s Test Kitchen to review. The giveaway is sponsored by ATK. All opinions expressed here are 100% my own.