Microwave Cooking Reprise

Two weeks ago, we highlighted Carol Medina Maze’s 1988 Mexican Microwave Cookery. Preparing food in the microwave, however, was not limited to English-language cookbooks north of the border. UTSA’s Mexican Cookbook Collection contains more than a dozen cookbooks published in Mexico (mostly in the 1990s) that also seek to speed up the often slow and laborious processes of traditional cooking.

These cookbooks take a variety of approaches to persuading readers that microwave cookery is as good (or better) than oven or stove-top methods. Laura Elena Herrera de Campos’ Tu y Yo en la Cocina (1998) presents microwaves as the perfect small-batch solution for newlyweds (and others) preparing food for just two people. Cocine Para Sus Niños en Microondas (1991) by R. González assures readers that they need not give up the microwave when their family grows – the speed and ease of microwave cookery allows mothers to offer their children the greatest variety of foods and the most nutritious meals.

Lo Mejor de la Cocina con Microondas (1995) by Adela Peralta V. relies on visual imagery depicting an ultramodern stainless steel kitchen on the front cover (with the microwave at center stage). Everyone wants to prepare food in the most up-to-date way possible, right? Cocina Económica y Fácil para Microondas (1996) by Leticia Tapia Castro reassures readers that there is no reason to be intimidated by microwaves – they are both safe and easy to use. And television chef Chepina Peralta’s Cocinando en Microondas (2003) shows confidence in the continuing relevance of microwave cookery by providing three to four course meals (appetizers to desserts) prepared entirely in the microwave.

Although most of these books include some “Mexican” specialties, such as Budín de Nopales (Herrera de Campos 18), none of them specifically focus on reproducing traditional Mexican dishes in the microwave. Rather, they range broadly from basic recipes like Huevos Revueltos / scrambled eggs (Peralta V. 24) and Brócoli a la Mantequilla / Broccoli with Butter (Herrera de Campos 27) to almost gourmet dishes like Panecitos de Jamón y Paté / Rolls with Ham and Pate (Peralta 93) or Plátanos en Maple / Plantains in Maple Syrup (Herrero de Campos 112). Likewise, contents range across regional, national, and international boundaries, including recipes like Chiles Rellenos / Stuffed Chiles (Tapia Castro 97) and Atole de Tamarindo / Tamarind Gruel (Peralta 148) alongside ones for Milanesa Cordon Bleu / Veal fillets a la Cordon Bleu (Peralta V. 99) and Ensalada Rusa / Russian Salad (Peralta 143).

Many of the cookbooks featured on this blog assume that readers are cooking for large households, which means that contemporary cooks often often have to halve or quarter the recipes as given. As a balance to this, the recipes below from Menu 28 in Laura Elena Herrera de Campos‘ Tu y Yo en la Cocina are intended for just two people. Perfect, perhaps, for a romantic summer dinner!

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Herrera de Campos, Laura Elena. Tú y Yo en la Cocina: Cocine Amor en Horno de Microondas. México: Editorial Pax México, 1998. [TX832 .H47 1998]

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Nopalitos con Chicharrón (109)

Ingredientes

• 1/4 kg de nopalitos limpios y picados
• 1/2 jitomate picado
• 1 cda. de cebolla picada
• 1 cda. de cilantro picada
• 1 cdta.de epazote picado
• 1 taza de chicharrón desmenuzado
• 1 chile serrano picadito
• 1 cda. de jugo Maggi
• 1 cdta. de consomé

Preparación

1. En un recipiente hondo, cocine los nopalitos 3 minutos, tapados.
2. Revuelva.
3. Cocínelos 1 minuto más.
4. Déjelos reposar 10 minutos.
5. Escúrralos.
6. Agregue el consomé
7. Por separado, acitrone la cebolla 30 segundos.
8. Agréguele el jitomate, el chile, el cilantro y el epazote.
9. Agregue los nopalitos escurridos y el jugo Maggi.
10. Mezcle bien.
11. Cocine la mezcla 2 minutos.
12. Incorpore el chicharrón.
13. Sirva con tostaditas o tortillas.

Nopalitos with Pork Rinds (112)

Ingredients

• 1/4 kg. nopal (cactus), clean and chopped
• 1/2 cup tomato
• 1 tablespoon chopped onion
• 1 tablespoon chopped cilantro
• 1 teaspoon chopped epazote
• 1 cup shredded pork rinds
• 1 minced serrano chile
• 1 tablespoon Maggi seasoning sauce
• 1 teaspoon broth

Preparation

1. In a bowl, cook the cactus 3 minutes, covered.
2. Stir.
3. Cook 1 minute more.
4. Allow to stand 10 minutes.
5. Drain.
6. Add the broth.
7. Separately, cook the onion 30 seconds.
8. Add the tomato, chile, cilantro, and epazote.
9. Add the drained cactus juice and Maggi.
10. Mix well.
11. Cook the mixture 2 minutes.
12. Add the pork rinds.
13. Serve with tostaditas or tortillas.

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Aguacates Rellenos con Verduras (110)

Ingredientes

• 2 aguacates
• 1 taza de verduras congeladas picadas
• 1 cda. de apio picado
• 1 cda. de cebolla picada
• 1/2 taza de mayonesa
• Jugo de 1 limón
• Sal y pimienta
• Hojitas de perejil

Preparación

1. Cocine las verduras, tapadas, por 3 minutos.
2. Agregue el apio y la cebolla.
3. Salpimiéntelas.
4. Déjelas enfriar.
5. Mézclelas con la mayonesa.
6. Pele los aguacates.
7. Untélos con jugo de limón y pártalos a la mitad (a lo largo).
8. Salpimiente.
9. Rellénelos con las verduras y adorne con las hojitas de perejil.

Avocados Stuffed with Vegetables (112)

Ingredients

• 2 avocados
• 1 cup chopped frozen vegetables
• 1 tablespoon chopped celery
• 1 tablespoon chopped onion
• 1/2 cup mayonnaise
• Juice of 1 lemon
• Salt and pepper
• Parsley

Preparation

1. Cook the vegetables, covered, for 3 minutes.
2. Add the celery and onion.
3. Add salt and pepper to taste.
4. Allow to cool.
5. Mix in the mayonnaise.
6. Peel the avocados.
7. Brush the avocados with lemon juice and split them in half (lengthwise).
8. Salt and pepper to taste.
9. Fill the avocado halves with vegetable mixture and garnish with parsley.

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Rollitos de Jamón y Queso (111)

Ingredientes

• 100 g. de jamón
• 100 g. de queso Chihuahua

Preparación

1. Corte el queso en rebanadas.
2. Coloque una rebanada de queso en cada rebanada de jamón y enróllelas.
3. Póngalas en un plato.
4. Tápelas con una servilleta de papel y cocínelas 2 minutos.

Ham and Cheese Rolls (111)

Ingredients

• 100 grams ham
• 100 grams Chichuahua cheese

Preparation

1. Cut the cheese into slices.
2. Place a slice of cheese on each slice of ham and roll up.
3. Place on a plate.
4. Dry with a paper towel and cook for 2 minutes.

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Plátanos en Maple (112)

Ingredientes

• 2 plátanos pelados y cortados a la mitad (a lo largo)
• 1 cda. de jugo de limón
• 2 cdas. de mantequilla
• 2 cdas. de miel de maple
• Canela en polvo

Preparación

1. Cocine la mantequilla 30 segundos.
2. Mézclele la miel de maple.
3. Coloque los plátanos en un molde.
4. Rocíelos con el jugo de limón y la canela.
5. Báñelos con la miel y la mantequilla.
6. Hornéelos 1 minuto.
7. Voltee el molde y cocínelos 1 minuto más.
8. Sírvalos calientes.

Plantains in Maple Syrup (112)

Ingredients

• 2 plantains, peeled and cut in half length-wise
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 2 tablespoons maple syrup
• Ground cinnamon

Preparation

1. Cook the butter for 30 seconds.
2. Mix in the maple syrup.
3. Place the plantains in a mold (or microwave-safe casserole dish).
4. Sprinkle with lemon juice and cinnamon.
5. Coat with the butter and maple syrup mixture.
6. Cook for 1 minute.
7. Rotate the dish and cook one minute more.
8. Serve hot.

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