Cooking the Mexican Way: Revised and Expanded to Include New by Rosa Coronado

By Rosa Coronado

Introduces basics of Mexican cooking, together with unique parts and cooking utensils. additionally presents recipes for advised dishes.

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Additional resources for Cooking the Mexican Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Example text

Place a round section on a cutting board, cut side up. Slicing down to the skin but not through it, make cuts across the mango section about every half inch. Turn the fruit 90 degrees and make another set of cuts. Hold the mango section in both hands. Push on the skin with your fingers and turn the section inside out. The flesh will separate on the cuts you made, and you will be able to pick or slice mango cubes off the skin. Repeat with the other side. Next, peel the middle section. Carefully slice the flesh from the seed.

4. Sprinkle with cheese and serve. Try it with a side of calabacitas y elote (recipe on page 50). 36 Tortillas with Chicken/ Enchiladas con Pollo Enchiladas are one of the most versatile foods on the Mexican menu. The basic directions for preparing and cooking the tortillas can be used with any filling, so why not try some other combinations? How about steamed vegetables? Or browned ground beef and refried beans? Or baked fish? Enchilada sauce: 1 medium-sized onion, finely chopped 2 tsp. vegetable oil 3¥ c.

Preparation time: 40 to 45 minutes Serves 4 Rice, cinnamon, and plump raisins combine for a surprisingly tasty dessert—a perfect way to top off any Mexican meal! 60 Holiday and Festival Food Cooking an authentic Mexican holiday meal is a big task for one cook. Typically, the menu includes many courses, and several of the dishes may be elaborate to prepare. Several people usually share the cooking duties in a Mexican kitchen during a holiday. The recipes that follow here are simplified versions of the traditional foods, but they are still more complicated than the everyday Mexican fare in this book.

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