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Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More Ebook

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Real Mexican Food: Authentic Recipes for Burritos, Tacos, Salsas and More Ebook FREEREAL MEXICAN FOOD: AUTHENTIC RECIPES FOR BURRITOS, TACOS, SALSAS AND MORE EBOOK Ben Fordham,Felipe Fuentes Cruz | 144 pages | 30 Sep 2012 | Ryland, Peters & Small Ltd | 9781849752589 | English | London, United Kingdom 80 Authentic Mexican Recipes, Best Mexican Recipes | Saveur From tacos to tamales, it's hard not to love authentic Mexican cuisine. Sure, we love a good Tex-Mex recipe as well, but let's be clear: it's a totally different beast from the authentic Mexican food found south of the border. Mexican cuisine draws on indigenous staples like chile peppers and corn. Turn the latter into homemade masawhich can Salsas and More used as a base for the best masa recipesnamely, excellent tortillas. And while tortillas can be found across the canon of Mexican cooking as the starch du jour, a drive through the country reveals that bread too has a place: the behemoth Mexican sandwiches, cemita poblana with fried cutlet, roast pork Salsas and More ahogada reminiscent of a French dips, and griddled pambazoare ubiquitous throughout Mexico. Looking for comfort food? Mexican comfort dishes are among some of the best Mexican recipes—think hearty stews, cheesy enchiladas, and zesty soups. Mexican food is never short on flavor, but just to make sure, almost every Mexican dish comes with a side of serious sauce, from rich moles to pico de gallo Tacos various salsas. Tacos the spice gets to you, reach for the closest Mexican drinklike a cooling agua fresca. Get seasonal recipes, methods and techniques sent right to your inbox— sign up here to Real Mexican Food: Authentic Recipes for Burritos Saveur newsletters. Saveur for iPad included. Gift subscriptions available. Menu Sign Up. Search Search. Mexican Cooking Techniques. Mexican Street Corn Soup As a nod to Mexican street corn, this chowder is finished with crema, cotija cheese, and ancho chile. Fried Shredded Salsas and More Empanadas These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don't fill or fry the empanadas until just before eating. Adding baking powder and using an electric mixer are two secrets to light, puffy empanada pastry. Corn Tamales with Tomatillo Salsa This salsa verde has a fresh, tangy sourness and kick of heat if you like that helps cut through richness. Corn Tamales with Tomatillo Salsa The key to moist, flavorful tamales is not being shy about adding fat. Lard is traditional in Mexico, but you can use softened butter for vegetarian versions. Tamales are best eaten doused in salsa or hot sauce. This Tacos verde has a fresh, tangy sourness Real Mexican Food: Authentic Recipes for Burritos kick of heat if you like that helps cut through the richness of the masa. Homemade Masa Behold the glory of mashed potato-y homemade masa, building block of Tacos Mexican favorites. Enchiladas These enchiladas aren't baked; they're simply drenched in a rich sauce made with fruity dried chiles, rolled, and eaten right away. You can purchase green chiles fresh or frozen online find our favorite Hatch chile sources hereavailable in mild, medium and hot varieties. From July to October, some produce shops and farmers markets carry them fresh. As a substitute, use roasted Anaheim or other green chiles but don't tell anyone from New Mexico. Coconut Horchata This version of the classic Mexican rice-based drink, which writer Sara Salsas and More adapted from Salsas and More at Fresno's El Mercado Super, is made with a mix of coconut milk and coconut water for a beverage that is both luxurious and refreshing. Use large flour tortillas as tacos or wrap them into a burrito. Chicken Quesadillas A homemade Mexican spice rub adds a gentle heat to the chicken and peppers in this uncomplicated dish. Mexican Chicken Tortilla Soup Sopa Azteca This simple pasilla chile- and tomato-based soup is ladled onto tortilla chips and topped with creamy avocado, jack cheese, Salsas and More tangy Mexican crema. Classic Guacamole Grind your cilantro, onion, and chiles into a paste before folding in mashed avocado for the deepest flavor. Shrimp and Chorizo Sausage Alex Stupak's shrimp version of the Mexican classic is a delicious play on the ultimate beginner's sausage. Mexican Ricotta Croquettes Requeson Mexican ricotta and a variety of other Mexican cheeses to make these craveable croquettes. Serve them with a sweet and smoky chipotle-honey salsa. Whitefish Guacamole Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad. Mexican Braised Spare Ribs with Squash and Real Mexican Food: Authentic Recipes for Burritos Braise pork Real Mexican Food: Authentic Recipes for Burritos with a homey, vegetable-rich sauce with a touch of heat, and Salsas and More the leftovers for tacos. Masa Ball and Tomato Soup What do you make Tacos a lot of leftover tortillas? Not just tortilla soup, but how about tortilla dumplings? Red Chile and Pork Stew Carne Adobada A staple in New Mexico, this pork stew gets its flavor from an earthy, sweet chile powder available at most Mexican specialty stores. Jalisco-Style Goat Stew Goat Birria A low-and-slow cooking technique used for this birria, which colloquially means "a mess," Tacos that the meat is fork-tender and the tomatillo broth infused with a rich, meaty flavor. Swap pork for goat, if you prefer. Chile de Arbol Salsa This salsa is spicy—use it sparingly! Its flavor is all chili and garlic, and does well atop nachos, burritos, and eggs. If you're feeling daring, go for big scoops with your favorite bag of tortilla chips. Ancho Chile Soup with Avocado, Crema, and Chile Pasilla Sopa de Chile Ancho The heat of this deep-red ancho chile soup and its pasilla chile garnish is balanced by the addition of cooling crema and thinly sliced avocado. Mango with Cilantro, Coconut, and Chile Powder Inspired by Mexican street vendors who artfully carve and serve mangos on sticks, this recipe ups Real Mexican Food: Authentic Recipes for Burritos ante with cilantro leaves and shaved coconut. Chilaquiles Canned chipotle chiles Real Mexican Food: Authentic Recipes for Burritos chorizo are two of the ingredients that distinguish this central Mexican version of Salsas and More from other regional styles of the dish. Chicken and Potato Stew Guisada al Pollo Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Blue Corn Pellizcadas with Salsa and Queso Fresco At Yo'on Ixim, Tacos women make these simple but substantial disks using masa pressed slightly thicker than tortillas, griddled, and pinched around the edges to make a place for the salsa and cheese to settle. You can top them with anything else you like—beans, fried pork skins, or a vegetable. Tamales with Black Beans Meat and fat are scarce in Chiapas, so the local tamale dough is much leaner than it Salsas and More in other regions. The most common meatless Real Mexican Food: Authentic Recipes for Burritos at the markets in southern Chiapas are wrapped in banana leaves and can include greens like hoja santa or chilipin, as well as black beans. At Yo'on Ixim Tacos Puebla, the women make both blue corn and white corn versions, sometimes adding fresh shelling beans. Frozen banana leaves are easy to come by in Asian supermarkets—moisten them with water to keep them pliable while filling. Mexican Chicken and Salsas and More Soup Caldo de pollo, a comforting chicken and vegetable soup. Grilled Fish Skewers Pescado Embarazado Skewers of fish are rubbed with a citrusy achiote-and-tomato-based marinade and grilled for this popular Tacos beach snack. Salsa de Cacahuate y Chile de Arbol This smooth peanut sauce, a take on a traditional salsa from Chiapas, is delicious spooned on roast chicken or shrimp. Tacos de Papa These tacos are stuffed with cumin-spiced potatoes and fried until they're crunchy. It's great served with warm corn tortillas. Rebocado Pork Neck and Purslane Tacos This slow-cooked stew of pork, chiles, and peppery purslane is best eaten with warm flour tortillas. Fava Bean Soup Sopa de Habas The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot. Roasted Tomatillo Salsa with Chipotle and Roasted Salsas and More Roasted garlic adds sweet depth to this classic green salsa, best served over steak, tacos, or rice and beans. Yucatecan Pickled Red Onions Escabeche de Cebolla Red onions soak up the flavors of oregano and cumin in this classic Tacos relish. Roasted Tomatillo and Serrano Salsa Salsa de Tomatillo en Molacajete This earthy roasted Tacos is traditionally pounded to a smooth paste in a molcajete, but a food processor works just as well. Serve it spooned over grilled fish or chicken. Masa Cakes Stuffed With Eggs Gorditas de Huevos These Real Mexican Food: Authentic Recipes for Burritos gorditas stuffed with chile-spiced scrambled eggs make a great breakfast meal Salsas and More afternoon snack. Shredded Beef with Lime and Avocado Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, Salsas and More cheese, then topped Tacos avocado slices for an incredible taco filling. Chile-Rubbed Roast Turkey We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed Real Mexican Food: Authentic Recipes for Burritos she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out.
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