Although he grew up in South Texas, it wasn’t until filming CNN Looking for Mexico to Eva Longoria truly discovered the diversity and wonder of Mexican food – and it inspired her to write her new cookbook, My Mexican kitchen. “It’s the food I grew up eating recipe and stories shared by all the people I met on my travels, and the dishes I was inspired to create
when I got home,” she says. Taste the goodness tonight!

Shrimp Aguachile

(for 8 people)

1 tbsp. plus 1 tsp. kosher salt
3⁄4 lbs. large prawns, peeled and deveined
2 mini cucumbers
1⁄2 dl lime juice
1 serrano chile, roughly chopped
1⁄2 bunch fresh cilantro, chopped
1 garlic clove, peeled but whole
1⁄4 small red onion, thinly sliced
Tostadas, to serve

Directions:

1. Prepare a large bowl of ice water. Fill a Dutch oven with 4 dl water. Add 1 tbsp. salt and shrimp, place over medium-high; cook 6 to 8 min. Drain the shrimp and transfer to an ice bath. Drain again, remove the tails and cut in half lengthwise. Place in a bowl and refrigerate.
2. Cut 1 mini cucumber into large pieces and transfer to a blender. Add lime juice, serrano, cilantro, garlic and remaining salt. Mix 1 to 2 min.
3. Place prawns in a bowl and pour chilli water over. Cover; cool 15 min. to 1 hour.
4. Cut the remaining cucumber into thin rounds. To serve, transfer shrimp and chili water to a shallow bowl. Garnish with sliced ​​cucumber and red onion. Serve with tostadas.

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

Chicken Enchiladas With Salsa Verde

(6 servings)

2 poblano chiles
1 lb. tomatillos, peeled and rinsed
2 serrano chilies, cured
1⁄2 white onion
3 garlic cloves, peeled but whole
1 cup chopped fresh cilantro
1⁄2 dl olive oil
12 corn tortillas
3 dl shredded cooked chicken
3⁄4 cup queso fresco

Directions:

1. Line a baking tray with foil. Heat broiler. Place poblanos on baking sheet; broil until charred, 15 min. Place in a bowl, cover; steam 5 min.
2. In a saucepan, combine next 4 ingredients and water to cover. Bring to a boil and simmer for 7 min.
3. Peel poblanos; remove stems. Add to a blender. Add tomatillo mixture, ½ cup cooking liquid and cilantro; mix 1 min. Add a pan over medium-high; boil 5 min.
4. Heat oil over medium heat in a frying pan. Fry tortillas, 1 at a time, 10 sec. Place on a baking sheet covered with baking paper.
5. Dip tortillas in salsa verde. Add 3 tbsp. chicken over the bottom and roll. Place seam side down on a plate.
6. To serve, top with salsa verde, queso fresco and crema.

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

Pastel de Elote

(for 12 people)

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

Directions:

1. Preheat oven to 350°F. Line a 9″ round cake pan with a round of parchment paper and grease with butter. Whisk flour, masa harina, baking powder and salt in a bowl.
2. Mix eggs, sweetened condensed milk and corn in a blender for 15 to 20 seconds.
3. Pour corn mixture into dry ingredients; beat until just smooth. Use a spatula to fold in melted butter. Pour the batter into the pan, using the spatula to smooth the top. Bake until a toothpick comes out clean, 40 to 50 min.
4. Let the pastel cool in shape on a wire rack for 15 min. Turn out onto a wire rack, peel off the parchment, then invert onto a serving plate, top side up. Serve with a scoop of ice cream if you like.

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