The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites

The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites

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by Deborah Schneider
     
 

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A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing

Overview

A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.

When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

Editorial Reviews

Publishers Weekly
Schneider (Cooking with the Seasons at Rancho La Puerta), executive chef/partner of SOL Cocina in California, opens new doors for home cooks with this novel approach to preparing Mexican food utilizing the slow cooker. Schneider shows that it can do everything from bake cakes to steam tamales. Her recipes offer a panoply of appealing traditional Mexican dishes, including chicken in tomato-jalapeño salsa (pollo en salsa), black mole (mole negro), and beef with chorizo and potatoes (carne con chorizo y papas). Schneider offers a host of soups such as market vegetable soup (sopa de verduras) and lentil soup with longaniza sausage (sopa de lentejas longuiniza) as well as a wide variety of tasty street food including slow-cooked pork tacos with salsa verde (tacos de carnitas) and beef and bean burritos with cheese (burrito “el güero”). Side dishes utilize standard Mexican staples such as rice with fresh tomato (arroz Mexicana), black beans (frijoles negro), and corn bread (pan de elote). While the desserts are not numerous, they’re luscious and flavorful, including coconut rice pudding (arroz con coco) and dulce de leche flan. Fans of Mexican food will rejoice at Schneider’s delicious offerings and her efficient way to indulge any day of the week. (Sept.)
Library Journal
Here, California-based chef Schneider (Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos) instructs readers to divide their time between stove and appliance to develop flavors. Some of her recipes—like Pozole Rojo, where chiles must be skillet-toasted, peeled, and pureed—can require hours of prep, while others are more efficient, like a brilliant Torta de Tamal that eliminates the work of individually wrapping and steaming tamales. Schneider's introductory notes to each recipe helpfully offer plenty of history and foreign vocabulary. VERDICT Home cooks who rely on a slow cooker to free up their attention (not necessarily eliminate prep time) will enjoy these Mexican favorites, which emphasize fresh, authentic ingredients.

Product Details

ISBN-13:
9781607743163
Publisher:
Potter/Ten Speed/Harmony
Publication date:
07/31/2012
Pages:
144
Sales rank:
304,792
Product dimensions:
7.08(w) x 8.80(h) x 0.50(d)

Meet the Author

DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La PuertaAmor y Tacos¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

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The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites 3.6 out of 5 based on 0 ratings. 5 reviews.
Summeravenue More than 1 year ago
Love this cookbook! My husbands 74 year old Mexicana Tia showd me how to make some of these authentic Mexican dishes like Azado de Boda, Mixiotes, and Chile Verde.  The ingredients are the same where amounts are more or less and cooking in crockpot. Would recommend this book to anyone looking for Authentic Mexican Recipes.  
BookwormMama14 More than 1 year ago
I absolutely love Mexican cuisine! Spicy, hot, wonderful goodness for my taste buds. But, I love my Crock-Pot even more! Combine the two and you have an incredible cookbook that not only delivers delicious recipes, but takes a load of time off of prep work as well. The contents of this cookbook include Soups, Mains, Street Food Favorites, Sides and Desserts. Deborah Schneider gives us a wonderful introduction with tips for using a slow cooker, using chilies and kitchen basics. I have already made the Enchiladas Suizas with Shredded Chicken. In one word it was: Divine! I am most excited to try Burrito Ahogado ("Wet" Burrito), Tamales with Carnitas and Chicken and Cheese Enchiladas with Salsa Verde. I enjoy reading the descriptions and notes for each section and recipe. Deborah gives us information and history regarding Mexican cuisine, tips about the ingredients used as well as substitutes and modification ideas. Most of the recipes do require more work than simply turning on the slow cooker and leaving it all day. But it takes a lot of the stress out of preparing a Mexican dish. For a lot of the recipes the meat is cooked in the slow cooker and then you must put the finishing touches on the particular dish. I am excited to have this in my arsenal of Slow Cooker Cookbooks. I know without a doubt that it will be one of my most used. I received a free print copy of The Mexican Slow Cooker from the publisher through Blogging for Books in exchange for my honest review. All opinions expressed are mine alone.
Holly More than 1 year ago
The Mexican Slow Cooker is filled with Mexican recipes that you can use in a slow cooker. This recipe book has excellent guides to how to prepare your items for the slow cooker to what is the best chilies to use. With good quality pictures that show what the food is supposed to look like to having new ideas for classic Mexican food, this book is surly not to disappoint. I love reading cookbooks just to get more ideas on what to have for supper and this book doesn't disappoint. I grew up in Texas & New Mexico and I never knew that some of these recipes can be done in a slow cooker. As with all cookbooks I own, this book will be use to some extent and maybe even changing some of the peppers in the recipes to make it perfect for my family! Thank You to Deborah Schneider for writing yet another fantastic Mexican Cookbook that will be used in my home!! I received this book from Blogging For Books in exchange for a honest review.
Reading_With_Cupcakes More than 1 year ago
Do you love Mexican food? Do you love using the slow cooker? I know I do. In fact, the slow cooker is almost the only cooking tool I know how to use. It is definitely my tool of choice and I love love love Mexican food. These are the reasons that when I saw this book as an option on Blogging for Books that I chose it. It would have been crazy for me not to. I guess you are probably wondering if it ended up being a good choice or not. I have to say that I think it was. The recipes do require more ingredients than I am used to using when I cook, but I think I can adapt (FYI I am not a very good cook by any means). The Mexican Slow Cooker has recipes all sorts of food - soup, main dishes, street food favorites, basics and desserts. I really like that this cookbook also takes the time to tell you how to make your own tortillas (we all know fresh/homemade ones are better!). This book also teaches you how to make one of my favorite things to munch on - Chiles en Escabeche (pg. 114). This side dish happens to be those spicy carrot and other vegetable pieces that are found at Mexican restaurants and now thanks to this book I know what they are actually called. My one dislike about this book, and if you follow my reviews you know this from reading my other cookbook reviews, is that not all of the recipes have photos. I am one of those people that needs to have photos so I know I made the recipe at least some what correctly. The photos also help me to know if I want to make the dish or not. So if you are someone like me, you may find yourself a little disappointed about the lack of pictures. All in all, I like this book and am excited to try out the many different Mexican dishes that it has. This review is based on a copy provided by Blogging for Books in exchange for a fair and honest review. Find more of my reviews here: http://readingwithcupcakes.blogspot.com/
Anonymous More than 1 year ago
The recipies are not very clear and you need to reference 2 or 3 other recipies for most of the recipies. The cooking times aren't always listed (ex: the tortilla recipies don't have any cooking times shown just vague descriptions). I would not recommend this book.