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Mexican Cooking


Hot Chili Cookbook: 25 Chili Recipes for Everyday

Hot Chili Cookbook: 25 Chili Recipes for Everyday Lowest new price: $13.49
List price: $13.49
Author: James Miller

Chili is one of the most delightful and favorite recipes in the USA. It has not just savory taste but also the long history. A lot of states struggled to make the recipe of the chili as a national recipe. It is possible that the first chili was cooked by American Cowboys in 1850. The first chili was made from the dried meat, fat, salt, and pepper that were formed in the briquettes. After this, the prepared briquettes put in the boiling water. The cooking of this mass gives thick and aromatic chowder, that then was called "chili". The basic recipe of the chili consists of meat and hot pepper. All other ingredients depend on the country and region of cooking. Nevertheless, the beans became a traditional component for almost all recipe of chili. Traditional chili is cooked with the beef meat - ground or chopped; otherwise, nowadays there are a lot of classic recipes that consist of the pork, chicken, or turkey meat. Such ingredients as onion, garlic, sweet pepper, or tomatoes have an ability to enhance the taste of the final dish and make it more saturated. Every chef has its own secret how to make the dish not only tasty but also very fragrant. There are a lot of chili festivals all over the USA that can help to choose the best team for the “Final Festival” – the chili competition in Terlingua, Texas. Exactly this event helps to determinate the recipe of the most incredible and best dish for the year.

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Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking Lowest new price: $18.12
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List price: $35.00
Author: Roberto Santibanez
Brand: Santibanez, Roberto

Amazing, authentic Mexican cooking for the home kitchen

Mexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fresh, flavorful ingredients, Mexican home cooking can be simple and simply delicious.

An introduction to Mexican cooking covers the main ingredients as well as how they're best prepared—from toasting tortillas to roasting tomatoes—and offers a few simple kitchen commandments that make great results a given. Recipes cover main dishes, sides, salsas, guacamoles, moles, adobos, and more.

  • Features 128 recipes for authentic Mexican favorites—from classic tacos and tamales to stunning dishes like Braised Short Ribs Adobo and Red Snapper Papillotes in Green Mole
  • Includes a useful Sources section to help readers track down authentic Mexican ingredients
  • Provides straightforward instructions on essential techniques like roasting chiles, making fresh tortillas, and filling enchiladas

Illustrated throughout with dramatic photos that evoke bold Mexican flavors, Truly Mexican puts the real tastes of Mexico within easy reach.

Sample Recipes

Simple Pumpkin Seed Sauce
Pipián Verde
(Click for recipe)
Lamb Adobo Enchiladas with Cooked Green Salsa
Enchiladas de Borrego Adobado con Salsa Verde Cocida
(Click for recipe)
Blue Cheese Guacamole
Guacamole Con Queso Azul
(Click for recipe)

Features:

  • Houghton Mifflin

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Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor

Mexican Made Easy: Everyday Ingredients, Extraordinary Flavor Lowest new price: $15.99
Lowest used price: $5.67
List price: $27.50
Author: Marcela Valladolid
Brand: Valladolid, Marcela

Why wait until Tuesday night to have tacos—and why would you ever use a processed kit—when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy?
 
On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show.
 
A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast—and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection.
 
With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela’s show into your home.
 
 
Chipotle-Garbanzo Dip
makes 3/4 cup
 
1 (15.5-ounce) can garbanzo beans, rinsed and drained
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving
2 teaspoons sesame seed paste (tahini)
1/3 cup olive oil, plus more for serving
Salt and freshly ground black pepper
1 tablespoon chopped fresh cilantro
Tortilla chips
 
Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse.

With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper.

Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.


Featured Recipe: Coconut Flan

Serves: 8 to 10

Ingredients
Nonstick cooking spray
1 cup cajeta or caramel sauce, warm
3 (14-ounce) cans sweetened condensed milk
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can evaporated milk
6 large eggs
1 tablespoon pure vanilla extract
½ teaspoon salt
½ cup shredded sweetened coconut, toasted

Flan (which, I have to confess, is Spanish, not Mexican) is surprisingly easy to make. The trick is to cook it in a water bath to ensure gentle heat surrounds the custard so it won’t break or curdle. There are various methods of infusing coconut flavor into a flan, but coconut milk is the easiest, giving you intense flavor and also a smooth texture. When I first made this recipe, I thought adding shredded coconut to custard would give even more flavor. It does, but it takes away from the velvety texture, so I opt to sprinkle some toasted coconut on the top instead.

1 Preheat the oven to 350°F. Spray a Bundt pan with cooking spray and drizzle the cajeta into the pan, turning to coat the bottom and sides.

2 Using an electric mixer, beat the condensed milk, coconut milk, evaporated milk, eggs, vanilla, and salt. Pour the mixture over the cajeta into the Bundt pan. Put the pan inside a roasting pan and fill the roasting pan with warm water to come halfway up the sides of the Bundt pan. Cover the Bundt pan with foil.

3 Bake until the center jiggles slightly when the pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool for 30 minutes, then transfer to the refrigerator and chill for 3 hours or overnight.

4 Turn the flan out onto a platter. Sprinkle with toasted coconut and serve.

Features:

  • Mexican Made Easy Everyday Ingredients Extraordinary Flavor

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Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours

Simple Food, Big Flavor: Unforgettable Mexican-Inspired Recipes from My Kitchen to Yours Lowest new price: $12.77
Lowest used price: $15.07
List price: $22.00
Author: Aaron Sanchez
Brand: Ingramcontent

From Aarón Sánchez, chef, restaurateur, co-star of Food Network’s Chopped, and host of Cooking Channel’s Emmy-nominated Taco Trip, comes a fabulous, Mexican-inspired cookbook themed around fifteen unforgettable flavor bases.

Aarón Sánchez’s passion, commitment, and creativity have placed him among the world’s leading contemporary chefs. In Simple Food, Big Flavor, he brings us more than seventy-five fun and accessible recipes for home cooks of all skill levels.

Rather than overwhelm with complex, intimidating dishes, Sánchez starts small, showing how one simple but amazing “base” recipe—think Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche—can become many fantastic dishes.

Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or the freezer for months. With this in hand, you’re just a few steps away from mouthwatering dishes like Chipotle-Garlic Mashed Potatoes, Bean and Pumpkin Picadillo, and Mussels with Beer and Chipotle.

Sánchez also provides detailed yet easy tips for using each sauce in everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego!

Features:

  • Simple Food Big Flavor Unforgettable Mexican Inspired Recipes from My Kitchen to Yours

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The Tacos of Texas

The Tacos of Texas Lowest new price: $11.24
Lowest used price: $10.74
List price: $19.95
Author: Mando Rayo

Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more.

Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors.

Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.

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Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine

Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine Lowest new price: $8.45
Lowest used price: $0.84
List price: $35.00
Author: Rick Bayless

Bursting with bold, complex flavors, Mexican cooking has the kind of gusto we want in food today. Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking.

In this book of more than 150 recipes, award-winning chef, author and teacher Rick bayless provides the inspiration and guidance that home cooks have needed. With a blend of passion, patience, clarity and humor, he unerringly finds his way into the very soul of Mexican cuisine, from essential recipes and explorations of Mexico's many chiles to quick-to-prepare everyday dishes and pull-out-the-stops celebration fare.

Bayless begins the journey by introducing us to the building blocks of Mexican cooking. With infectious enthusiasm and an entertaining voice, he outlines 16 essential preparations-deeply flavored tomato sauces and tangy tomatillo salsas, rich chile pastes and indispensable handmade tortillas.

Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Each recipe explains which steps can be completed in advance to make final preparation easier, and each provides a list of the dishes in later chapters that are built around these basics. And with each essential recipe, Bayless includes several “Simple Ideas from My American Home”—quick, familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili.

Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero.

Then, in more than 135 recipes that follow, Bayless guides us through a wide range of richly flavored regional Mexican dishes, combining down-home appeal and convivial informality with simple culinary elegance. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Ancho Chiles; soups like Slow-Simmered Fava Bean Soup or Rustic Ranch-Style Soup; casual tortilla-based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; vegetable delights like Smoky Braised Mexican Pumpkin, or Green Poblano Rice; even a whole chapter on classic fiesta food (from Oaxacan Black Mole with Braised Chicken, Smoky Peanut Mole with Grilled Quail and Great Big Tamal Roll with Chard with the incomparable Juchitan-Style Black Bean Tamales); and ending with a selection of luscious desserts like Modern Mexican Chocolate Flan with KahIua and Yucatecan-Style Fresh Coconut Pie. To quickly expand your Mexican repertoire even further, each of these recipes is accompanied by suggestions for variations and improvisations.

There is no greater authority on Mexican cooking than Rick Bayless, and no one can teach it better. In his skillful hands, the wonderful flavors of Mexico will enter your kitchen and your daily cooking routine without losing any of their depth or timeless appeal.

Not since his first book, Authentic Mexican, has there been such an accessible opportunity to learn about real Mexican cooking. Rick Bayless's Mexican Kitchen offers translations of authentic Mexican dishes that preserve their authenticity. The book opens with 14 salsas, sauces, and seasonings that Bayless calls "cornerstones of Mexican dishes." Other than some chile peppers essential to certain dishes, most ingredients are found in any supermarket. For any less common ingredients, a mail-order source or an easy substitution is provided. This brilliant book is engaging, informative, and inspiring.

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Easy Quesadilla Cookbook

Easy Quesadilla Cookbook Lowest new price: $6.99
Lowest used price: $6.98
List price: $6.99
Author: Chef Maggie Chow

The number of ways to prepare a quesadilla may be infinite. BUT these are the best and simplest quesadillas. This is authentic Latin cuisine.



Get your copy of the best and most unique Quesadilla recipes from Chef Maggie Chow!

When was the last time you had a quesadilla? A good quesadilla that made you want more quesadillas? Too often the answer to this question is: Never. This is a great travesty and misrepresentation of the beauty and ease of authentic Latin quesadillas.

This cookbook is a collection of 25 days of quesadilla recipes. Try a different quesadilla for the next 25 days and see which quesadillas become your favorites. After trying these recipes, it is very likely, that some of them will be added to your repertoire of favorite things to cook!

When we talk about quesadillas we are talking about cheese, meats, and vegetables layered between a toasted soft shell flour tortillas. This may sound boring, or sound like something which may old very quickly but the key is how you prepare your meats and veggies and which ingredients you use! This is the focus of the Easy Quesadilla Cookbook how to make the quesadillas, in the least amount of steps, and in the shortest of times.

Here is a Preview of the Recipes You Will Learn:

  • Chicken, Monterey and Cheddar Quesadillas
  • Shrimp and Jalapenos Quesadillas
  • Steak and Onions Quesadillas
  • Chicken, Bacon, and Mushrooms Quesadillas
  • Multiple Vegetarian Approved Quesadillas
  • Much, much more!


Pick up this cookbook today and get ready to make some interesting and great tasting Quesadillas!

Related Searches: Quesadillas cookbook, Quesadillas recipes, Quesadilla cookbook, Quesadilla recipes, Quesadillas

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Taco USA: How Mexican Food Conquered America

Taco USA: How Mexican Food Conquered America Lowest new price: $9.86
Lowest used price: $3.78
List price: $17.00
Author: Gustavo Arellano

The nationally syndicated columnist and bestselling author of ¡Ask a Mexican! presents a fascinating and tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity in el Norte.

Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents a tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity north of the border. Arellano’s fascinating narrative combines history, cultural criticism, food writing, personal anecdotes, and Jesus on a tortilla. In seemingly every decade for over a century, America has tried new culinary trends from south of the border, loved them, and demanded the next big thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to tortilla wraps and ballpark nachos. It’s a little-known history, one that’s crept up on this country and left us better for it.

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Empanadas: The Hand-Held Pies of Latin America

Empanadas: The Hand-Held Pies of Latin America Lowest new price: $11.75
Lowest used price: $3.95
List price: $19.95
Author: Sandra Gutierrez

Found from New York to Los Angeles, from Mexico to Brazil and into the Latin Caribbean, empanadas are the most widely eaten hand-held pies in the world. They can be filled with a marvelous array of ingredients featuring simple, vibrant flavors and can make a perfect snack, everyday meal, decadent dessert, or great party fare. Empanadas offers a collection of the most delicious recipes and essential tips on creating the perfect mini pie for any occasion, from Argentinian cheesy spinach empanadas, crispy Mexican chorizo and potato pies with tomatillo salsa, and flaky Brazilian shrimp and tomato empanadas to Costa Rican empanaditas stuffed with gooey pineapple jam. With an introduction on the history of empanadas, a lesson on dough types and folding techniques, 60 succulent recipes, and mouthwatering color photographs throughout, Empanadas is a beautiful, practical, and definitive guide to making, serving, and enjoying everyone’s favorite hand-held pie.

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Taco Life: A Spicy Adult Coloring Book (Humorous Colouring Books For Grown-Ups)

Taco Life: A Spicy Adult Coloring Book (Humorous Colouring Books For Grown-Ups) Lowest new price: $4.99
Lowest used price: $4.99
List price: $4.99
Author: Papeterie Bleu

2017 GIFT IDEAS | COLORING BOOKS FOR GROWN-UPS | HUMOROUS

"Don't tell me you miss me. Tell me you're outside with tacos."

---The Snarky Mandala

Your Ode to Tacos has arrived. Seriously. Glorify in the craveable wonders we call tacos as you color your way through this snarky Taco-obsessed book filled with pages of one-liners all taco devourers can enjoy. Oh, and some advice. This book is best served with…you guessed it. Tacos.

Happy Coloring

Product Details:

  • Printed single-sided on bright white paper
  • Premium matte-finish cover design
  • Soothing seamless patterns on reverse pages
  • Perfect for all colouring mediums
  • Black background reverse pages to reduce bleed-through
  • High quality 60 pound paper stock
  • Large format 8.5" wide x 11.0" tall pages

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