Cooking the Mexican Way: Revised and Expanded to Include New - download pdf or read online

By Rosa Coronado

ISBN-10: 0822541173

ISBN-13: 9780822541172

Introduces basics of Mexican cooking, together with particular components and cooking utensils. additionally offers recipes for instructed dishes.

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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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Extra info for Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Sample text

Kidney beans, drained 3. Chill 2 hours or more in the refrigerator. 1 green pepper, cleaned out and chopped 4. Arrange lettuce leaves on a plate and spoon salad on top. ∏ tsp. chili powder ¥ c. chopped red onion 1 tbsp. chopped pimento 12 pitted black olives, sliced ¥ head lettuce 58 1. Put oil, vinegar, garlic, chili powder, and oregano in a small jar with a tight lid. Shake vigorously. Preparation time: 2 hours Serves 4 Crisp Tortillas with Beef/ Tostadas con Carne For a variation of this recipe, eliminate the beef or replace it with sliced pork, chicken, shrimp, or cooked vegetables.

Grated cheddar cheese taco sauce or salsa cruda (see recipe on page 55) Preparation time: 45 minutes to 1 hour Serves 6 59 Rice with Milk/ Arroz con Leche This rice pudding is quite sweet, which is just the way Mexicans like it. If you prefer less sweetness, use ¥ cup condensed milk with ¥ cup regular milk. ¥ c. white rice, uncooked ¥ cinnamon stick 1¥ c. water 1 c. sweetened condensed milk 2¥ tbsp. raisins cinnamon for garnish 1. Put rice, cinnamon stick, and water in a saucepan. Bring to a boil quickly.

If the chicken has bones, allow an extra 5 to 10 minutes. 3. Take the pan off the heat and allow the chicken to cool in the broth. 4. When the meat is cool, remove it from the broth. Use your fingers to shred the meat into bite-sized pieces. Discard any skin and bones. Save the broth for another recipe. The beans are not really fried twice, as the name suggests, but they are usually cooked or heated twice. Mexicans often make large batches of beans and then reheat them during the week as needed, adding a little more lard each time.

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Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Rosa Coronado


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