Full Description
Mexican cuisine has become a staple of American restaurant culture—and this book brings it home. With 100 step-by-step main recipes and more than 250 variations, and 350 full-color photographs, Knack Mexican Cooking shows readers how to recreate the incredible spices and aromas of their favorite Mexican restaurant in their own kitchens. Using fiery chilies, tomatoes, peppers, avocados, beans, and corn, they will master everything from staples like Mexican rice, beans, tortillas, and vegetables; tortas and tacos; moles and menudos; salsas and ceviches; to a slew of specialties from south of the border.
Contents
Knack Mexican Cooking Contents Introduction Chapter 1: Tools & Equipment Comal—Cast Iron Griddle Molcajete— Mortar and Pestle Olla de Barro—Clay Pot Cazuela—Clay Dish Tortilladora—Tortilla Press Molinillo—Wooden Whisk Chapter 2: Pantry Staples Beans Rice Chiles Seasonings Breads/Flours Sweets Chapter 3: Fresh Ingredients Chiles Onions and Garlic Tomatoes Tomatillos Plaintains Herbs and Seasonings—Epazote, Oregano, Cilantro, Achiote Chapter 4: Appetizers & Snacks Sopes Pico de Gallo Flautas Plaintain Chips Tortilla Chips Zanahorias en Escabeche—Pickled Carrots Chapter 5: Soups Menudo—Tripe Soup Posole—Pork and Hominy Soup Albondigas—Meatball Soup Sopa de Tortilla—Tortilla Soup Lima Sopa—Chicken Soup with Lime Carne en su Jugo—Beef Soup Chapter 6: Chicken Dishes Enchiladas Verde Pollo Encacahuatado—Chicken in Peanut Sauce Pollo Fundido Salsa Chicken Pollo Pibil Grilled Chile—Lime Chicken Chapter 7: Beef Dishes Seasoned Ground Beef Machaca—Shredded Beef Carne Asada—Grilled Skirt Steak for Fajitas Milanesas—Thin-Sliced Beef Picadillo—Ground Beef Dish Chile Colorado—Red Chile Stew Chapter 8: Pork Dishes Shredded Pork Adobo Slow—Roasted Pork Carnitas— Braised Pork Poc—Chuc—Steamed Pork Chilorio—Pork with Chile Sauce Chile Verde—Green Chile Chapter 9: Seafood Dishes Huachinango a la Veracruzana—Red Snapper with a Red Sauce Chipotle Tilapia Oaxacan Sea Bass Ceviche Cóctel de camarones Camaron Diablo Chapter 10: Guacamole & Dips Authentic Guacamole Classic Guacamole Poblano Guacamole Queso Fundido Dip Fiesta Bean Dip Creamy Salsa Dip Chapter 11: Chile & Vegetable Dishes Chile Relleno—Stuffed Chiles Chiles En Nogada—Chiles in a Walnut Sauce Rajas— Chile Strips Enselada Fresca—Green Salad Red Chile and Cheese Enchiladas Enselada Nopalitos—Cactus Salad Chapter 12: Breads & Tortillas Flour Tortillas Corn Tortillas Bolillos Rosca de Reyes Pan de Muerto Pan Dulce Chapter 13: Salsas Red Chile Salsa Salsa Verde Roasted Chile Salsa Bean and Corn Salsa Mango Salsa Habanero Salsa Chapter 14: Tacos & Tostadas Chicken Soft Tacos Carne Asada Tacos Fish Tacos Carnitas Tostada Shredded Beef Tostada Vegetarian Tostada Chapter 15: Breakfasts Huevos Rancheros—Eggs with Salsa and Beans Chilaquiles—Corn Tortillas, Green Chile Sauce, Cheese Huevos con Machaca—Eggs with Mexican Beef Huevos con Chorizo—Eggs with Mexican Sausage Molletes—Toasted Bread with Beans Breakfast Burrito Chapter 16: Side Dishes Pinto Beans Refried Beans Black Beans Mexican Rice White Rice Esquites Chapter 17: Burritos & Quesadillas Potato and Cheese Traditional Quesadilla Bean and Cheese Burrito Steak Quesadillas Americana Carnitas Burrito Black Bean and Chicken Burrito Shrimp Burrito Chapter 18: Beverages Agua Fresca—Fruit Drink Atole—Warm Masa Drink Champurrado—Warm Chocolate Drink Margarita—A Lime and Tequila Drink Sangrita—Tomato Drink Rompope—Egg Nog Drink Chapter 19: Desserts Pastel de Tres Leches—Cake Mexican Wedding Cakes—Cookies Arroz Con Leche—Rice Pudding Capirotada—Bread Pudding Flan—Custard Calabaza En Tacha—Glazed Pumpkin Chapter 20: Resources Glossary Where to find Authentic Mexican Ingredients Where to find Authentic Mexican Cooking Equipment Mexican Food Cookbooks Websites, TV Shows and Videos
