Knack Mexican Cooking: A Step-By-Step Guide To Authentic Dishes Made Easy

by Chelsie Kenyon, Jackie Alpers (Photographer)

Overview

Mexican cuisine has become a staple of American restaurant culture—and this book brings it home. With 100 step-by-step main recipes and more than 250 variations,and 350 full-color photographs, Knack Mexican Cooking shows readers how to recreate the incredible spices and aromas of their favorite Mexican restaurant in their own kitchens. Using fiery chilies, tomatoes, peppers, avocados, beans, and corn, they will master everything from staples like Mexican rice, beans, tortillas, and vegetables; tortas and tacos; moles and menudos; salsas and ceviches; to a slew of specialties from south of the border. 

Product Details

ISBN-13:	9781599217802
Publisher:	Globe Pequot Publishing
Publication date:	01/19/2010
Series:	Knack: Make It Easy
Pages:	256
Product dimensions:	8.50(w) x 7.90(h) x 0.70(d)

About the Author

Chelsie Kenyon is the About.com resident expert on Mexican food. Raised in Southern California’s Mexican community, she travels regularly to Mexico for family and fun. She has taught classes in Mexican cooking and has written articles for mexgrocer.com. 

Jackie Alpers is an award-winning photographer whose work has been featured in numerous books, including Knack Low-Salt Cooking and Knack Calorie Counter Cookbook, as well as major magazines. Visit her at jackiealpers.com

Table of Contents

Knack Mexican Cooking





Contents





Introduction



Chapter 1: Tools & Equipment



Comal—Cast Iron Griddle

Molcajete— Mortar and Pestle

Olla de Barro—Clay Pot

Cazuela—Clay Dish

Tortilladora—Tortilla Press

Molinillo—Wooden Whisk

Chapter 2: Pantry Staples



Beans

Rice

Chiles

Seasonings

Breads/Flours

Sweets

Chapter 3: Fresh Ingredients



Chiles

Onions and Garlic

Tomatoes

Tomatillos

Plaintains

Herbs and Seasonings—Epazote, Oregano, Cilantro, Achiote

Chapter 4: Appetizers & Snacks



Sopes

Pico de Gallo

Flautas

Plaintain Chips

Tortilla Chips

Zanahorias en Escabeche—Pickled Carrots

Chapter 5: Soups



Menudo—Tripe Soup

Posole—Pork and Hominy Soup

Albondigas—Meatball Soup

Sopa de Tortilla—Tortilla Soup

Lima Sopa—Chicken Soup with Lime

Carne en su Jugo—Beef Soup

Chapter 6: Chicken Dishes



Enchiladas Verde

Pollo Encacahuatado—Chicken in Peanut Sauce

Pollo Fundido

Salsa Chicken

Pollo Pibil

Grilled Chile—Lime Chicken

Chapter 7: Beef Dishes



Seasoned Ground Beef

Machaca—Shredded Beef

Carne Asada—Grilled Skirt Steak for Fajitas

Milanesas—Thin-Sliced Beef

Picadillo—Ground Beef Dish

ChileColorado—Red Chile Stew

Chapter 8: Pork Dishes



Shredded Pork Adobo

Slow—Roasted Pork

Carnitas— Braised Pork

Poc—Chuc—Steamed Pork

Chilorio—Pork with Chile Sauce

Chile Verde—Green Chile

Chapter 9: Seafood Dishes



Huachinango a la Veracruzana—Red Snapper with a Red Sauce

Chipotle Tilapia

Oaxacan Sea Bass

Ceviche

Cóctel de camarones

Camaron Diablo



Chapter 10: Guacamole & Dips



Authentic Guacamole

Classic Guacamole

Poblano Guacamole

Queso Fundido Dip

Fiesta Bean Dip

Creamy Salsa Dip

Chapter 11: Chile & Vegetable Dishes



Chile Relleno—Stuffed Chiles

Chiles En Nogada—Chiles in a Walnut Sauce

Rajas— Chile Strips

Enselada Fresca—Green Salad

Red Chile and Cheese Enchiladas

Enselada Nopalitos—Cactus Salad

Chapter 12: Breads & Tortillas



Flour Tortillas

Corn Tortillas

Bolillos

Rosca de Reyes

Pan de Muerto

Pan Dulce

Chapter 13: Salsas



Red Chile Salsa

Salsa Verde

Roasted Chile Salsa

Bean and Corn Salsa

Mango Salsa

Habanero Salsa

Chapter 14: Tacos & Tostadas



Chicken Soft Tacos

Carne Asada Tacos

Fish Tacos

Carnitas Tostada

Shredded Beef Tostada

Vegetarian Tostada

Chapter 15: Breakfasts



Huevos Rancheros—Eggs with Salsa and Beans

Chilaquiles—Corn Tortillas, Green Chile Sauce, Cheese

Huevos con Machaca—Eggs with Mexican Beef

Huevos con Chorizo—Eggs with Mexican Sausage

Molletes—Toasted Bread with Beans

Breakfast Burrito

Chapter 16: Side Dishes



Pinto Beans

Refried Beans

Black Beans

Mexican Rice

White Rice

Esquites

Chapter 17: Burritos & Quesadillas



Potato and Cheese Traditional Quesadilla

Bean and Cheese Burrito

Steak Quesadillas Americana

Carnitas Burrito

Black Bean and Chicken Burrito

Shrimp Burrito

Chapter 18: Beverages



Agua Fresca—Fruit Drink

Atole—Warm Masa Drink

Champurrado—Warm Chocolate Drink

Margarita—A Lime and Tequila Drink

Sangrita—Tomato Drink

Rompope—Egg Nog Drink



Chapter 19: Desserts



Pastel de Tres Leches—Cake

Mexican Wedding Cakes—Cookies

Arroz Con Leche—Rice Pudding

Capirotada—Bread Pudding

Flan—Custard

Calabaza En Tacha—Glazed Pumpkin

Chapter 20: Resources



Glossary

Where to find Authentic Mexican Ingredients

Where to find Authentic Mexican Cooking Equipment

Mexican Food Cookbooks

Websites, TV Shows and Videos