South Texas Mexican Cook BookTraditional recipes from the kitchen of the author's mother |
Contents
Introduction | 1 |
Botana Pickled Mushrooms ܣ ܣ | 8 |
Champurado Original Mexican Cocoa | 16 |
Copyright | |
1 other sections not shown
Other editions - View all
Common terms and phrases
½ cup 20 minutes Add a little Add salt Allow anise Bake balls beans Beat beef Blend boiling boiling water bowl Bread broth brown butter Carne cheese chicken Chile chili pods chili powder chopped Chorizo cinnamon cloves garlic combine corn tortillas Cover cubed cup milk cup sugar cup water cups flour diced dish dough Drain eggs Enchiladas fold fresh fried green ground heat hour Huevos ingredients jerky juice lightly lime little water masa meat Mexican minced minutes mixture mortar once onion paste pear pepper peppercorns and cumin Place Pollo pork prepared prickly pear Puerco quart Remove rice RIDDLE ADIVINANZA roast Roll Scrambled seed Serves shortening shucks side Simmer skillet slices spices and garlic Spoon Stir tablespoon cooking oil tablespoon salt tablespoons flour tamales teaspoon mixed spices teaspoons salt tender thick tomato sauce tripe warm whole