The Mexican Slow Cooker: Recipes for Mole, Enchiladas, Carnitas, Chile Verde Pork, and More Favorites: A Cookbook
A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.
When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
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5-quart slow cooker Add the onion ancho chiles Arroz avocado banana bay leaf beans blender bowl broth brown Burrito Caldo de Pollo Caldo de Res Carnitas chicharrón chipotles chorizo cilantro cinnamon cook on low cotija cheese Cover and cook cream cumin cups water Diced white onion dish enchiladas epazote finely diced flavor fresh cilantro fresh corn Frijoles garlic garnishes griddle guisado heavy skillet husked ingredients jalapeños kosher salt masa meat medium heat medium-high heat Mexican crema Mexican oregano Mexico minced mole peeled pieces piloncillo poblano Pollo page 95 pork potatoes Pozole puree recipe Remove Res page 96 rice roasted Roma tomatoes salsa sauce sauté Shredded Chicken sides simmer skillet skillet over medium-high sliced slow cooker smooth ſº cup sº serves soaking liquid Sopa soup spices spoon stemmed and seeded stirring tablespoon tacos tamales teaspoon kosher salt teaspoon whole toasted tomatillos tortillas vegetable oil Verde whole dried Mexican