Salsas and TacosGibbs Smith, 2009 - Cooking Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa! |
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Page 15
... Coarse salt to taste Yield : about 1-1 / 2 cups ( continued on next page ) GRILLED NOPAL AND POBLANO CHILE SALSA ( continued from previous. 15.
... Coarse salt to taste Yield : about 1-1 / 2 cups ( continued on next page ) GRILLED NOPAL AND POBLANO CHILE SALSA ( continued from previous. 15.
Page 20
... Coarse salt and freshly ground black pepper to taste 1. Shuck the ears of corn and remove the silk . Roast the ears over direct flame , turning frequently , until blackened in places . Set aside . When the ears have cooled , cut the ...
... Coarse salt and freshly ground black pepper to taste 1. Shuck the ears of corn and remove the silk . Roast the ears over direct flame , turning frequently , until blackened in places . Set aside . When the ears have cooled , cut the ...
Page 21
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Page 22
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Page 24
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Common terms and phrases
1/2 teaspoon 24 tacos 30 minutes achiote adjust seasonings adobo sauce allspice avocado bell pepper black pepper bowl broiler carnitas charred cheese chefs chiffonade chile powder chiles in adobo chopped fresh cilantro cilantro cloves cloves garlic Coarse salt comal cream cumin cup diced cut into quarter-inch dried Mexican oregano epazote finely chopped flavor flour tortillas freshly ground black garlic garlic cloves garnish green chile ground black pepper habanero chile heavy skillet herbs ingredients jalapeño jalapeño chiles lime juice meat minced olive oil ounces oven peeled and cut pepper to taste pineapple plum tomatoes poblano poblano chiles pork posole Preheat quarter-inch dice recipes red onion rice wine vinegar ripe roasted room temperature Salt to taste Santa Fe School saute School of Cooking serrano chiles Serving suggestion shrimp skillet spicy stems and seeds stir tablespoons tablespoons vegetable oil Taco Filling Taste and adjust teaspoon teaspoon salt toasted dried Mexican tomatillos vegetable oil
Popular passages
Page 45 - Combine the raisins and tequila in a small saucepan and bring to a simmer over medium heat.
Page 20 - ... until most of the liquid has evaporated. Remove from the heat and mash with a potato masher in the pot.
Page 44 - Set aside. 2. Heat the olive oil in a small skillet over medium heat and saute the garlic until lightly golden and aromatic.
Page 44 - Italian parsley 1 tablespoon chopped fresh basil 2 tablespoons balsamic vinegar Salt and freshly ground black pepper to taste 3 tablespoons extra virgin olive oil 2 cloves garlic, peeled and finely chopped 1.
Page 20 - Heat the oil in a skillet over medium heat. Add the onion and saute until nearly tender.
Page 91 - Santa Fe School of Cooking 116 West San Francisco Street Santa Fe, NM 87501 505-983-4511 Catalog available, $10 minimum charge-card order.
Page 66 - Melt margarine over medium heat, add sugar, milk replacement, and vanilla and bring to a boil for 1 minute. Remove from heat and stir in chocolate chips.
Page 88 - In a small bowl combine the remaining ingredients and stir until the sugar has dissolved. Pour the dressing over the vegetables and toss well. Let the mixture stand at room temperature for at least 30 minutes, tossing often, before serving. For maximum color and flavor, serve within 3 to 4 hours.
Page 25 - Place all the ingredients in the work bowl of a food processor and process until smooth.
Page 60 - Wrapped in banana leaves, the meat is placed in the pit, covered with the rocks and some palm leaves, and slow roasted overnight. This feast is then served family style with fresh handmade tortillas, salsas, condiments, and salads to make your own tacos. Cochinita Pibil is a...