Eva Longoria's Journey Through Mexican Cuisine

Even though Eva Longoria grew up in South Texas, it wasn’t until she filmed CNN’s Searching for Mexico that she truly discovered the vibrant diversity of Mexican cuisine. That journey inspired her to pen her latest cookbook, My Mexican Kitchen. "It's the food I grew up eating, the recipes and stories shared by the amazing people I met during my travels, and the dishes I created when I got back home," she shares with excitement. "So, why not bring this taste of Mexico into your kitchen tonight?"

Shrimp Aguachile: A Zesty Kick

(Serves 8)

When it comes to authentic Mexican flavors, Shrimp Aguachile is a standout dish that's both refreshing and bold. To create this masterpiece, you'll need: 1 tablespoon plus 1 teaspoon of kosher salt, 3/4 pound of large shrimp (peeled and deveined), two mini cucumbers, 1/2 cup of lime juice, one serrano chile roughly chopped, 1/2 bunch of fresh cilantro chopped, one garlic clove (peeled but whole), 1/4 small red onion (thinly sliced), and tostadas for serving.

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Directions:

First, prepare a large bowl of ice water. Fill a Dutch oven with 4 cups of water. Add 1 tablespoon of salt and the shrimp, and set it over medium-high heat. Cook the shrimp for about 6 to 8 minutes. Drain the shrimp and transfer them to the ice bath. Once cooled, drain them again, remove the tails, and halve them lengthwise. Place the shrimp in a bowl and refrigerate them. Next, cut one mini cucumber into large chunks and transfer it to a blender. Add the lime juice, serrano, cilantro, garlic, and the remaining salt. Blend it for 1 to 2 minutes. Now, put the shrimp in a bowl and pour the chile water over them. Cover and chill for 15 minutes to an hour. Finally, cut the other cucumber into thin rounds. To serve, transfer the shrimp and chile water to a shallow bowl. Garnish with sliced cucumber and red onion. Serve with tostadas.

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

Chicken Enchiladas With Salsa Verde: Comfort in Every Bite

(Serves 6)

For a dish that combines comfort and flavor, Chicken Enchiladas with Salsa Verde is a must-try. Gather your ingredients: 2 poblano chiles, 1 pound of tomatillos (husked and rinsed), 2 serrano chiles (stemmed), 1/2 white onion, 3 garlic cloves (peeled but whole), 1 cup of chopped fresh cilantro, 1/2 cup of olive oil, 12 corn tortillas, 3 cups of shredded cooked chicken, and 3/4 cup of queso fresco.

Directions:

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Begin by lining a baking sheet with foil and heating your broiler. Place the poblanos on the baking sheet and broil until they're completely charred, which should take around 15 minutes. Place them in a bowl, cover, and steam for 5 minutes. In a pan, combine the next four ingredients with enough water to cover them, bring to a boil, then simmer for 7 minutes. Peel the poblanos, remove the stems, and add them to a blender. Add the tomatillo mixture, 1/2 cup of the cooking liquid, and the cilantro. Blend for 1 minute and then add it to a pan over medium-high heat, cooking for 5 minutes. In a skillet, heat the oil over medium-high heat. Fry the tortillas one at a time for about 10 seconds. Place them on a paper towel-lined baking sheet. Dip the tortillas in the salsa verde, place 3 tablespoons of chicken across the bottom, and roll them up. Place them seam-side down on a dish. To serve, top with salsa verde, queso fresco, and crema.

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