Her character on Desperate Housewives might not be able to cook a decent meatloaf, but Eva Longoria defies those limits with her first cookbook Eva’s Kitchen. Inspired by her Mexican heritage and a life spent cooking with her family, Eva fills the cookbook with delicious recipes, including irresistible guacamole and chalupas that will become your new go-to meal! Check out these recipes, with comments and tips from Eva herself!
Reprinted from the book Eva’s Kitchen by Eva Longoria. Copyright © 2011 by Eva Longoria. Photograph copyright © 2011 by Ben Fink. Published by Clarkson Potter, a division of Random House, Inc.
“When I was a kid, chalupas were to us what PB&J is to other families. Whenever we were looking for a snack or needed a quick meal, the makings for chalupas were the first things to come out of the fridge. In fact, chalupas were the first thing my mom taught me how to cook. I know now that this is because it was all about assembling more than actual cooking. And they’re fun! Serve them family-style so that each person gets his or her own fried tortilla and can pile on beans, chicken, and any other toppings as high as desired. The effect is beautiful and dramatic.” – Eva Longoria
Makes 4 to 8 servings
½ cup vegetable oil or as needed
8 corn tortillas
4 cups shredded lettuce
1½ cups grated or crumbled queso fresco or Cheddar cheese (about 6 ounces)
¾ cup sour cream
1 large tomato, diced
2 avocados, pitted, peeled, and diced
2 cups Refried Beans, warmed
2 cups cooked, shredded chicken, warmed
1. Line a large plate or baking sheet with paper towels. In a large skillet, heat the oil until shimmery and hot but not smoking. Fry the tortillas one at a time until firm but not burned, about 1 minute per side. Transfer to the paper towels and let cool for 5 minutes.
2. Place the lettuce, cheese, sour cream, tomato, and avocado in separate serving bowls.
3. Spread the refried beans on each of the tortillas. Sprinkle the shredded chicken on top of the beans. Arrange the chalupas on a platter and serve them with the serving bowls of toppings so everyone can build their own!
Chunky Guacamole with Serrano Peppers
“Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big—no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in—trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete—a Mexican mortar and pestle—or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak, such as in Chili-Rubbed Skirt Steak Tacos (page 102)” – Eva Longoria
Makes about 8 cups
6 ripe avocados, cut into ½-inch dice
4 medium ripe tomatoes, cut into ½-inch dice
1 large white onion, finely chopped
½ bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about
2 teaspoons kosher salt or to taste
1. In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
2. Transfer to a serving bowl and serve.
FROM AUNT ELSE’S KITCHEN
‘To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.”