The Everything Mexican Cookbook: 300 Flavorful Recipes from South of the Border

The Everything Mexican Cookbook: 300 Flavorful Recipes from South of the Border

by Margaret Kaeter
     
 

The Everything® Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again: you can make your favorite authentic Mexican cuisine right in your own kitchen. The Everything® Mexican Cookbook guides you step by step through creating hundreds of traditional and exotic Mexican recipes.

From basic Mexican

Overview

The Everything® Mexican Cookbook guarantees that you won't have to head out in the middle of the night ever again: you can make your favorite authentic Mexican cuisine right in your own kitchen. The Everything® Mexican Cookbook guides you step by step through creating hundreds of traditional and exotic Mexican recipes.

From basic Mexican flavors and ingredients (hot chili peppers) to regional cuisine (Mayan Potatoes with Spicy Beef), The Everything® Mexican Cookbook offers a diverse set of recipes perfect for both vegetarians and meat-eaters alike.

Featuring delicious recipes for:

  • Unique salsas such as Pineapple, Mango, Cucumber Salsa
  • Bean favorites, such as Refried Beans
  • Spicy breads such as Jalapeño Corn Bread
  • Traditional favorites, such as Chili con Queso
  • Tempting desserts, such as Mexican Wedding Cake

Whether you want to prepare a feast for one or plan a fiesta for friends, The Everything® Mexican Cookbook will have you shouting "Olé!" in no time!

Product Details

ISBN-13:
9781580629676
Publisher:
Adams Media
Publication date:
11/01/2003
Series:
Everything Series
Pages:
304
Product dimensions:
8.00(w) x 9.25(h) x 0.70(d)

Related Subjects

Read an Excerpt

Chile Con Queso

Serves 16

2 tablespoons vegetable oil
1 medium onion
2 garlic cloves
5 fresh green chile peppers
2 fresh jalapeno peppers
2 medium tomatoes
8 ounces Monterey Jack cheese
8 ounces Colby cheese
1 cup sour cream

1. Remove skin from onions and garlic. Chop into ¼-inch pieces.
2. Remove stems and seeds from peppers and chop into ¼-inch pieces
3. Chop tomatoes into ¼-inch pieces
4. Grate cheeses
5. Heat oil at medium temperature in a large skillet. Add onions and garlic. Saute until tender but not brown. Add chili peppers, jalapeno peppers and tomatoes. Cook for three minutes, stirring constantly.
6. Turn heat to medium low. Add cheeses to pan and cook, stirring constantly until cheese melts. Stir in sour cream.

This is the perfect dip for tortilla chips. It also makes an excellent sauce to pour over enchiladas.

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