Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico

Tacos, Tortas, and Tamales: Flavors from the griddles, pots, and street-side kitchens of Mexico

Roberto Santibanez

Language: English

Pages: 136

ISBN: B012HTIEKO

Format: PDF / Kindle (mobi) / ePub


Discover the flavors of Mexican street food in your own kitchen
Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.
Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.* Author Roberto Santibañez is also the author of Rosa's New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
* Santibañez's Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
* Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike

While the flavors you'll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.

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gently. Makes 4 STEAK SANDWICH Pepito This is a very Mexico City sandwich, an urban torta whose star is grilled sliced beef tenderloin. It’s so common nowadays that you’ll find it on the menu at VIPs, a popular chain restaurant, and Sanborn’s, the department stores-slash-restaurants that seem to outnumber Starbucks in Mexico City. As a seasoned pepito eater, I have a strict idea of its necessary condiments: refried black beans, sliced white onions, mayonnaise or crema,

foil and bake until bubbling hot, 45 minutes to 1 hour. Remove the foil, let the casserole sit for 5 to 10 minutes at room temperature, and serve. SERVES 6 In Mexico, salsa is not one thing, but many. Its diversity in Mexico today might surprise anyone who associates the word with jarred tomato mush. How odd! I remember thinking when I first arrived in the U.S., and saw Americans dip into this stuff with chips as an appetizer. Rather than a dip for chips, salsa is primarily an

and simmer, stirring occasionally, until the sauce has thickened slightly, about 10 minutes. Let cool and season to taste with additional salt or sugar. MAKE AHEAD: This salsa keeps in the fridge for up to three days or in the freezer for up to one month. Makes about 2 cups HABANERO SALSA WITH CREAM Salsa de habanero con crema This luxurious salsa is my invention: a rich, velvety puree with the sneaky, warm heat of habanero. It goes great with just about anything—a

almost completely evaporated but the rice is still quite firm, about 10 minutes. Raise the heat again, then add the milk, cream, and salt, and bring to a boil. Lower the heat to maintain a gentle boil and cook, stirring occasionally to prevent the rice from sticking to the bottom of the pot and the liquids from boiling over, until the rice is tender and the mixture is slightly thickened (it will thicken significantly after it cools), 15 to 20 minutes. Stir in the sugar, return the mixture

minutes per batch. Let the chicken rest for a few minutes, then slice or dice it for tacos. Serve alongside 16 warm corn tortillas and lime wedges and top with Angry Chiles or finely chopped white onion, chopped cilantro, and Roasted cherry tomato salsa or Fresh Green Salsa with Avocado. Makes 16 tacos DUCK CARNITAS TACOS Tacos de carnitas de pato Since you can make tacos of virtually anything, it’s only natural that something as flavorful as duck would become a

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