Salsas and Tacos: Santa Fe School of Cooking

Overview

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the...

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Overview

Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!

This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the Santa Fe School of Cooking.

"Hold onto Your Hat" Habanero Salsa

Chicken al Carbon and Avocado Wrap

Grilled Pineapple Salsa

Apple Pie Tacos

Grapefruit-Orange Salsa

Baja-Style Fish Tacos with Chipotle Mayonnaise

Roasted Pepper Relish with Raisins and Pinon Nuts

Tomatillo-Papaya Salsa

Plus recipes for fresh tortillas, authentic Mexican sauces, techniques for roasting and toasting, info on chiles, and much more!

With inventive flavor combinations, full-color photographs, and resources for ingredients, this hot little book offers endless ideas for tacos and their perfect toppings.

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Product Details

  • ISBN-13: 9781423600152
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 3/15/2006
  • Edition description: 1ST
  • Pages: 96
  • Sales rank: 702,975
  • Product dimensions: 7.00 (w) x 7.00 (h) x 0.54 (d)

Meet the Author

Susan Curtis, owner of the school, is a member of the International Association of Culinary Professionals and of Les Dame d'Escoffier.

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Read an Excerpt

Mango Salsa

This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa.

Yield: 3 cups

2 large ripe mangoes

1 medium hothouse cucumber, cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

1/3 cup coarsely chopped fresh cilantro

2 to 3 serrano chiles, minced

Fresh lime juice to taste

Salt to taste

1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.

2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.

3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.

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Table of Contents

Introduction

Salsas

Grilled Nopal and Poblano Chile Salsa

Tropical Fruit Salsa

Huitlacoche-Roasted Corn Relish

Roasted Tomatillo Salsa

Roasted Corn and Anasazi Bean Salsa

Tomatillo-Papaya Salsa

"Hold onto Your Hat" Habanero Salsa

Kumquat-Habanero Relish

New Mexico Red Chile Salsa

Tomatillo-Avocado Salsa

Pickled Red Onions

Mango Salsa

Grilled Pineapple Salsa

Bing Cherry-Pistachio Salsa

Jicama-Watermelon Salsa

Chicos, Posole, and Grilled Onion Salsa

Roasted Habanero Pickled Onions

Lemon Cucumber Salsa

Roasted Pepper Rajas

Roasted Pepper Relish with Raisins and Pinon Nuts

Grapefruit-Orange Salsa

Roasted Tomato Salsa

Salsa Fresca

Olive-Tomato Salsa

Tacos

Piperade Brunch Tacos

Adobo Pork Tacos with Grilled Pineapple

Pork Carnitas Tacos

Tacos al Pastor

Cochinita Pibil

Tacos of Calabacitas

Hot and Smoky Shrimp Tacos

Chargrilled Fish Tacos with Caribbean Seasonings

Baja-style Fish Tacos with Chipotle Mayonnaise

Pollo in Salsa Verde

Grilled Vegetable Wrap

Chicken al Carbon and Avocado Wrap

Creamy Chicken and Almond Tacos

Carne Asada

Steak and Mushroom Tacos with Green Chiles

Tacos de Lengua

Roasted Wild Mushroom Tacos with Queso Fresco

Potato, Poblano Chile, and Spinach Tacos with Cream

Fresh Corn Tortillas

Fresh Flour Tortillas

Apple Pie Tacos

Side Dishes

Frijoles Charros

Spicey Coleslaw

Guacamole

Salsa Verde

Ingredients

Cooking Equipment

Techniques: Roasting and Toasting

Chiles

Resources

Acknowledgments

Index

Santa Fe School of Cooking and Market

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Sort by: Showing 1 – 1 of 2 Customer Reviews
  • Anonymous

    Posted April 11, 2006

    Refreshing

    Many people are surprised to find out that we don't just cook Cuban. Yes, we actually enjoy dishes from many countries. Of course, we do have a natural affinity to Spanish and Latin-American cuisines. The Santa Fe style of cooking, an amalgam of Spanish, Native American, Mexican, Southwest, and New Age cuisine has always intrigued us. When we want to 'kick it up a notch' on the hot and spicy meter, we like to cook Mexican food. And we love tacos and freshly prepared salsas. A new book from the Santa Fe School of Cooking has re-energized our taco skills and given us a new appreciation for the flavors of the Southwest. We especially enjoy the variety of inspired salsas -- everything from roasted corn and Anasazi bean to cherry pistachio. For our Cuban audience, the grilled pineapple and grapefruit-orange salsas are right up your alley, offering flavors and a heat level that isn't far removed from Cuban cuisine. Two taco recipes really knocked our socks off: Hot and Smoky Shrimp Tacos and Roasted Wild Mushroom Tacos with Queso Fresco. Not classically Mexican, these fusion dishes really deliver some unique flavors. We were also delighted to find a recipe in the book for apple pie tacos -- again, we never saw this one in Mexico, but what a great idea for dessert! Salsas and Tacos is a nice little book in a beautiful package with enticing photographs and easy-to-follow instructions. A perfect gift for the food lover and at this price, why not buy several and make several people happy?

    0 out of 1 people found this review helpful.

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