A Little Mexican Cookbook

A Little Mexican Cookbook

Carolyn Dehnel

Language: English

Pages: 31

ISBN: 0862812739

Format: PDF / Kindle (mobi) / ePub

Mexican cuisine is a rich melange of several different cultures. While it rest on Aztec and Mayan foundations, the influence of Spanish cooking since the Conquest has refined and changed it. This gives Mexican dishes an unexpected subtlety of flavour especially to those who think Chilli con Carne typically Mexican which it isn't. The subtlety comes not only from a combination of different cultures but also from the combination and balance of different chiles, nuts, seeds and spices. This book seeks to introduce only a few of the jewels of the Mexican kitchen; you will find some surprises from the rich Mole Poblana con Pavo to the simple but flavourful Pozole.

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number of peppers you use. This sauce is often used as a dip for tortillas. 4 large tomatoes, grilled, peeled, seeded and chopped 1-3 jalapeno peppers clove garlic, crushed small onion, finely chopped 2 tbsp corn oil chicken stock salt Combine the grilled tomatoes with peppers and garlic and blend to a puree. Cook onion in oil until opaque. Add tomato mixture and cook 15-20 minutes or until no longer 'raw' tasting. The mixture should be smooth; add chicken stock if too thick. Season with salt

large pot and cover with water. Bring to the boil and boil for 5 minutes. Remove from heat, pour off water and rinse beans. Cover beans with cold water and bring back to boil. Cook until done (approx 30-45 mins) then add onion, garlic, pork bone and oregano. Cook 11/2-2 hours more or until beans are very soft. Add tomato puree and salt to taste. Serve with remaining ingredients as garnishes. Sopa de Cerveza Beer Soup Beer was brewed in Mexico before the Conquest. Modern beers are German-style

in Tamales, or Chiles en Nogada. The list is infinite. I oz/30 g/2 tbsp cooking oil medium onion, finely chopped 2 cloves garlic, crushed 1/1 lb/675 g pork or beef, finely chopped or coarsely minced 1 lb/450 g large tomatoes, peeled, seeded and chopped 2 tbsp tomato puree 3 oz/ 100 g/ 1/2 cup raisins (optional) 2 tbsp red wine vinegar / tbsp chilli powder I tsp ground cinnamon I tsp ground cumin I tsp ground coriander 1/2 tsp ground cloves 1-3 jalapeno pepper salt and pepper cup slivered almonds

with most anything - meat, fish, vegetable or any of the sauces. You must use masa harina - ordinary corn meal will not do. This recipe makes 30 dumplings. 60 dried corn husks or 30 squares foil lined with oiled greaseproof paper (approx. 8 in/20 cm sq) 8 oz/225 g/ I cup lard I 1/2 lb/675 g/5 cups masa harina 2 tbsp baking powder I tsp salt 3/4 pt/450 ml/2 cups chicken stock 4 cups Picadillo (see p 20) The night before, cover the corn husks, if available, with boiling water and soak. Before

(see p 59). Adjust the hotness by reducing the garlic and peppers. Small dried chiles are available and are a good substitute for piquin chillis if you cannot find them. 6-8 cloves garlic, whole I tbsp fresh piquin or small dried chillis 4 tbsp corn oil 8 oz/225 g/2 cups whole raw peanuts sea salt lime quarters Cook the garlic and chillis in the oil until the garlic is light gold. Add the peanuts and continue to cook until the peanuts are roasted. Remove with slotted spoon to kitchen paper.

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