Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos
Language: English
Pages: 152
ISBN: 1584798246
Format: PDF / Kindle (mobi) / ePub
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kind of savory goodie you just can’t pass up. Not something you need, but certainly something you really want, to accompany drinks and conversation with friends, or to deliciously fill the gaps between lunch, the evening meal, and a late (in Mexico, often very late) bedtime. Antojitos should be fun—light and frivolous, even amusing. The best of them pack a world of flavor into just a few bites. And they make terrific party food. By definition, antojitos are easy to make and readily adaptable to
is sometimes available at Mexican supermarkets with delis, where it is a by-product of carnitas. It is semi-liquid and has a wonderful “roast pork” flavor. White lard may be substituted. LOBSTER, CHAYOTE, AND MANGO TOSTADAS WITH CHIPOTLE CREMA Serves 6. Tostada is the generic name for tortilla chips; it is also the name given to small round corn tortillas that have been fried crisp and topped with something juicy and saucy. This sophisticated and fresh-tasting lobster “salsa” balances sweet
they are pink and firm. 4. Add the chopped garlic and cook for 30 seconds. Remove from heat and stir in the butter until it melts. Add the lime juice and cilantro. 5. Serve right away with warm corn tortillas and pico de gallo. GRILLED LAMB TACO WITH SALSA BORRACHA AND SALSA VERDE Makes 12 large tacos. Birria de chivo is a beloved traditional street food, usually eaten early in the day or for lunch, along with a bowl of beans and some radishes and onions. Big chunks of lamb or goat meat are
look like small green tomatoes in sticky, papery husks. In fact, they are relatives of the tomato and are a type of ground cherry. They are native to Central America. Fresh-tasting and excitingly tart, this chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately. 4 large tomatillos, papery husks removed 2 tablespoons diced white onion 1 serrano chile, stemmed 8 sprigs cilantro, stemmed � teaspoon salt, or to taste 1.
evocative of pepper or citrus or even mildly bitter. Often, the primitive roasting process used imbues the mezcal with a pleasing, subtle smokiness. Mezcals are fascinating to drink with foods such as complex dried chile salsas, or with sweets that temper their power and play off the smokiness. The third gift of the agave plant is agave nectar, made from the unfermented juices of the blue agave, boiled down to make a light syrup—the same basic idea and process that creates maple syrup from