Salsas and Tacos: The Santa Fe School of Cooking

by Susan D. Curtis

Overview

A hot little book with big taste to spice up your meals.

New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla.

Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, and Apple Pie Tacos.

Product Details

ISBN-13:	9781423651635
Publisher:	Gibbs Smith
Publication date:	03/12/2019
Edition description:	2nd ed.
Pages:	128
Product dimensions:	7.10(w) x 7.10(h) x 0.70(d)

About the Author

Growing up on a cattle ranch in Idaho, Susan Curtis developed a love of the land and locally harvested foods. She took that love with her when she moved to New Mexico in 1978, and founded the Santa Fe School of Cooking in 1989. The school is thriving and has garnered acclaim in publications such as the New York Times and the Boston Globe. Susan has co-authored several cookbooks, including The Santa Fe School of Cooking Cookbook.

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.

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

Editorial Reviews

“… a hot little book with big taste …”— Connecticut Magazine

From the Publisher