Best Mexican Recipes
Language: English
Pages: 318
ISBN: 1936493977
Format: PDF / Kindle (mobi) / ePub
Kitchen-tested recipes that bring the real flavors of Mexico home.
Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence.
Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more
Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more.
Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more
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Them into the pan with the spiced vegetables. We stirred the eggs as they scrambled to ensure that they cooked evenly, but cooked them only partially so that we could broil the frittata to crisp the top. Before sliding the skillet under the broiler, we scattered cheese evenly over the top; cubing the cheese (rather than shredding it) created cheesy pockets in the finished frittata. We took the pan out of the oven when the eggs in the center were still slightly underdone, allowing the gentle.
Medium. Add garlic and reserved seeded jalapeños and cook, stirring constantly, until fragrant, about 1½ minutes. Stir in pureed tomato-onion mixture, broth, tomato paste, and salt and bring to boil. Cover, transfer pot to oven, and bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. 4. Remove pot from oven and fold in cilantro and reserved jalapeño with seeds to taste. Serve with lime wedges. TEST KITCHEN TIP: FRYING RICE Heat oil in Dutch oven.
Book is no exception. We start at the supermarket, where the influence of Mexico has been so very noticeable. Even the most remote supermarket, far from our southern border, stocks an array of chiles, both fresh and dried. We demystify the world of anchos and poblanos and explain how to shop for other Mexican staples, everything from tomatillos to Cotija cheese. We have paid particular attention to technique, so throughout this book we show you core Mexican cooking processes, spelling out both.
Shrimp, pushing them together on skewer if they separate, and cook until opaque throughout, about 2 minutes. Transfer to platter and cover with aluminum foil. 5. Working in batches, grill tortillas, turning as needed, until warm and soft, about 30 seconds; wrap tightly in foil to keep soft. 6. Slide shrimp off skewers onto cutting board and cut into �-inch pieces. Serve with tortillas, jícama slaw, crema, and lime wedges. TEST KITCHEN TIP: SKEWERING SHRIMP FOR THE GRILL Thread shrimp onto 4.
An easy-to-make pie. But in many recipes, the filling either tastes bland and one-dimensional or turns heavy. As for the cornbread topping, it’s usually from a mix—and tastes like it. We wanted a tamale pie with a rich, well-seasoned filling and a cornmeal topping reminiscent of real tamale dough with plenty of corn flavor. For the beef, we found that 90 percent lean ground beef gave us a good balance of richness and flavor. We bloomed chili powder, oregano, and garlic with some sautéed onion and.