By Rosa Coronado
Introduces basics of Mexican cooking, together with specified materials and cooking utensils. additionally presents recipes for urged dishes.
Read Online or Download Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Additional info for Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
4 c. tomato juice 1. Rinse and drain rice. Dry on paper towels. 1 tbsp. vegetable oil 2. In a saucepan, heat tomato juice. 1 c. uncooked white rice 4 tbsp. butter or margarine ¥ tsp. ground cumin 1 tsp. salt ¥ green bell pepper, cleaned out and chopped 2 garlic cloves, finely chopped 1¥ c. chopped onion 2 large tomatoes, chopped, or 1 8-oz. can whole tomatoes, cut up with a spoon 3. While the juice heats, heat oil in a large frying pan and fry raw rice over medium heat, stirring constantly, until it turns light brown (about 10 to 15 minutes).
2. Remove tortilla with tongs and dip in heated enchilada sauce until tortilla is well coated. 3. Place the tortilla on a cutting board and put ø c. ). Roll up and put in a baking pan with the opening face down. Repeat steps 1 through 3 with remaining tortillas. 4. When all tortillas have been placed in the pan, cover them with remaining sauce. Cook in a 350ºF oven until sauce is bubbly (about 15 to 20 minutes). 5. Serve each enchilada with a spoonful of cold sour cream or plain yogurt and garnish with shredded cheese.
Cakes or tablets of Mexican chocolate* 6 c. milk 1. Combine all ingredients in a saucepan and cook over low heat. Stir constantly until chocolate has melted and mixture is blended. 2. With a molinillo or eggbeater, beat chocolate to a froth just before serving. Cooking time: 15 minutes Serves 4 *If you can’t find Mexican chocolate, you can use 6 oz. of semisweet baking chocolate plus 1¥ tsp. cinnamon. A steaming mug of Mexican hot chocolate is a tasty treat for any time of day. M. Rural people often eat stew, beans, and tortillas.
Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Rosa Coronado