By Rosa Coronado
Introduces basics of Mexican cooking, together with designated elements and cooking utensils. additionally offers recipes for prompt dishes.
Read Online or Download Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Additional info for Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Cans or jars of enchilada sauce (mild or hot), heated. if you want to make your individual enchilada sauce, use the recipe supplied. 38 Filling: 1 recipe Shredded chook Filling (page forty) 2 tsp. vegetable oil 1 huge onion, chopped 1 huge eco-friendly bell pepper, wiped clean out and chopped 1. warmth oil in a frying pan. Sauté onion, eco-friendly pepper, oregano, and basil till onion and pepper are delicate. 2. Stir within the shredded chook and warmth via. Cooking time: 15 to twenty mins Makes filling for eight tortillas ¥ tsp. oregano ¥ tsp. basil To make the enchiladas: eight 7-inch corn tortillas heated enchilada sauce 2 c. filling 10 oz.. Monterey Jack cheese, grated (2¥ c. while grated) bitter cream or simple yogurt *You may also warmth the tortilla in a microwave oven for 15 seconds to melt. 1. position a tortilla in a dry skillet and warmth each side until eventually it softens. * 2. get rid of tortilla with tongs and dip in heated enchilada sauce till tortilla is definitely covered. three. position the tortilla on a slicing board and positioned ø c. of filling within the heart and sprinkle with cheese (about ø c. ). Roll up and installed a baking pan with the outlet face down. Repeat steps 1 via three with closing tortillas. four. while all tortillas were put within the pan, hide them with ultimate sauce. prepare dinner in a 350ºF oven until eventually sauce is bubbly (about 15 to twenty minutes). five. Serve each one enchilada with a spoonful of chilly bitter cream or undeniable yogurt and garnish with shredded cheese. education time: quarter-hour Cooking time: 15 to twenty mins Serves four 39 Shredded poultry Filling/ Pollo Picado Fill tacos (page fifty four) with undeniable pollo picado, or use it to make the enchilada recipe on web page 38. 2 cans (4 c. ) chook broth 2 poultry breasts 1. In a wide saucepan, warmth the poultry broth to boiling. 2. upload the poultry breasts and wait till the broth boils back. flip down the warmth, disguise the pan, and simmer till the beef is cooked via, approximately 15 to twenty mins. If the chook has bones, let an additional five to ten mins. three. Take the pan off the warmth and make allowance the fowl to chill within the broth. four. while the beef is cool, eliminate it from the broth. Use your arms to shred the beef into bite-sized items. Discard any dermis and bones. shop the broth for an additional recipe. Cooking time: forty to forty five mins Makes approximately 2 cups forty Refried Beans/ Frijoles Refritos Refried beans are served at nearly each meal in Mexico. The beans will not be fairly fried two times, because the identify indicates, yet they're often cooked or heated two times. Mexicans usually make huge batches of beans after which reheat them through the week as wanted, including a bit extra lard at any time when. Refried beans paintings good as an aspect dish or as a filling for enchiladas (page 38) or tacos (page 54). 2 c. dried pinto beans 10 c. plus five c. water 1 huge onion, chopped ¥ c. lard, butter, or bacon fats* 1 tsp. salt 1. Wash beans completely lower than chilly working water. eliminate any pebbles or stones. positioned beans in a wide pot containing 10 c. water and soak them for six to eight hours. 2. Drain beans, rinse them, and position them in a wide kettle with five c.