The Enchilada Queen Cookbook
Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens
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- ¥1,700
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- ¥1,700
発行者による作品情報
Better than going out for Mexican food!
Mexican food—by which most of us mean Tex-Mex—is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You’ll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you’ve picked your favorites from her 14 key sauces, you’ll make unbelievable food for a family or a crowd, including:
--Cheese Enchiladas with Chili Gravy
--Spinach Enchiladas with Salsa Verde
--Shrimp Enchiladas with Salsa Veracruzano
--Stewed Chicken Breast Enchiladas with Salsa Mole
And the Enchilada Queen is an expert in more than just enchiladas. Here you’ll find appetizers, sides, breakfasts and desserts, such as:
--Guacamole and Picamole
--Kitchen Nachos
--Gulf Coast Fish Tacos
--Frontera Beef Fajitas
--La Fonda Tortilla Soup
--Arroz con Pollo
--Huevos Rancheros
--Refried Beans
--Tamales with a variety of fillings
--Sopapillas, Polvorones and Bunuelos
The Perfect Margarita’s here too, and so much more. In The Enchilada Queen Cookbook, you’ll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You’ll also get a resource for hundreds of family dinners—and a party between covers!
PUBLISHERS WEEKLY
Casares shares her culinary secrets for her signature enchiladas and many other popular Tex-Mex dishes in this outstanding resource. She began cooking at the age of 10 but it remained a hobby until she left the corporate world behind in her 40s and opened a small Mexican restaurant, which has since grown into three locations throughout the Houston metro area. Stating that Tex-Mex isn't true Mexican food (though it's often referred to as such), Casares makes a sound argument for its legitimacy, backing up her assertions with solid recipes for standards such as tortilla soup, basic tacos, fajitas, chile rellenos, and tres leches cake, in addition to showstopping enchiladas that range from simple cheese and beef to chicken with a creamy tomatillo sauce and stewed chicken breast with salsa mole puebla. The book's real payoff is in the details: her simple secret chile sauce for tortillas that infuses extra flavor into those signature enchiladas, the mashup of pico de gallo and traditional guacamole that she calls Picamole, and the red wine garlic butter she applies to her grilled red snapper Veracruz. The closest Casares comes to cutting corners is employing Knorr chicken bouillon in soups and stews and Velveeta in chile con queso (both of which she happily defends). The book isn't the easiest road to deeply satisfying a craving for real Tex-Mex, but it's one of the best resources on the subject, and is sure to satisfy home cooks in any location. This is the only Tex-Mex cookbook you'll ever need. This review has been corrected--the co-author's name has been added.
