Savour Press - The Mexican Cookbook: Collection of Savour Presss best Mexican and Taco Recipes!

The Mexican COOKBOOK Collection of Savour Press's best Mexican and Taco Recipes By Savour Press Savourypress.com Copyright by Wentworth Publishing House All rights reserved Published by Savour Press, a DBA of Wentworth Publishing House Lets get it started! Welcome to Savour. Mexican dishes are getting international exposure, thanks to movies and the World Wide Web. Among these recipes that are globally known are the tacos, tortillas, quesadillas, empanadas and enchiladas. But do you know how to prepare them in your own kitchen? We at Savour welcome you for a quick tour of international cuisines via this cookbook. This time we will be teaching you on how to prepare the best authentic Mexican recipes, in just a flick of your fingers. We want to educate our readers on how Mexican dishes are prepared by taking a close look of our all-star collection of recipes that have been passed on from different generations of cooks and families.

We would like to believe that it is easy to adapt the taste of Mexican dishes regardless of your country of origin as their impeccable tastes are beyond question. Most of the recipes here require you to broil the corn, chiles, and some ingredients before pulsing them. Other cooking methods consist of stir fry, boiling, roasting and baking. About This Book Cooking as an art also evolved from where it started. Each country has its own specialty and not just one or two, but many dishes that they can call their own. Well, this is where Savour enters.

This cookbook serves as an eye-opener why we need to embrace the idiosyncrasies in culinary arts. This edition of Savour cookbook introduces you to a wide variety of authentic Mexican dishes that are highest rated and popular on the Internet. As an introduction to Mexican dishes, we introduce you on how to make masa harina, which you can use as base in making tortilla, tamales and other Mexican stuff, in case you cannot find a store bought flour. As an overview, most Mexican dishes require you to use homegrown peppers, such as guajillo chiles, arbol chiles, New Mexican chiles, corn, and plum tomatoes. Mexicans are fond of salsas, soups, stews and cold refreshments. You will be ushered into different menus that call for rice (arroz), sausage (chorizos), beans, chipotle, etc.

We have rounded up 30 recipes for celebrating your birthday, Cinco de Mayo or fiestas. Lets get ready to have a fun time! Also, by the editors at Savour Presss kitchen The Chili Cookbook The Quiche Cookbook Indian Instant Pot Cookbook The Cajun and Creole Cookbook The Grill Cookbook The Burger Book The Ultimate Appetizers Cookbook The West African Cookbook Korean Seoul Cookbook The Cast Iron Cookbook The Holiday Cookbook The Baking Book The Crepe Cookbook JOIN THE SAVOUR PRESSS READERS CLUB AND RECEIVE A FREE COOKBOOK! JUST STAY UNTIL THE END OF THE BOOK AND CLICK ON THE BOOK OR LINK! Copyright 2018 by Savour Press All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. Contents Introduction Mexican cuisine is loaded with sauces (salsa) and peppers. We cant blame the Mexicans if they want their food drenched in various types of sauces like Tomatillo Salsa (made of Mexican husk tomato), Guacamole (avocado based dip) and flour based recipes like empanadas, tortillas and street food like Mexican-style Roasted Corn. The ingredients like chiles, mangoes, corn and rice are locally grown and they are high in nutritional value.

These are 30 best Mexican recipes that you can prepare once you have finished reading each page of this cookbook. Each recipe has its corresponding nutritional information so you can adjust the measurement of the ingredients. This cookbook opens with the basic of making masa harina, and then we divide the articles into categories like breakfast, brunch/snacks, side dish, refreshments, lunch and dinner. Enjoy! Basic Cooking Homemade Masa Anyone who wants to try cooking Mexican dishes should know the basics of making homemade masa or masa harina. It is important that the dried corn should be simmered with alkaline solution on low heat to soften and hull the kernels before grinding. Usually soaking takes eight hours.

Make sure that the masa ends like mashed potatoes, which is a bit moist but does not stick. Servings: 5 cups Ingredients 4 cups (1 pounds) dried corn 3 tablespoons calcium hydroxide Salt Note: Calcium hydroxide is also called pickling lime or cal. Directions Preparing the Masa: Boil the corn in a large pot with 8 to 10 cups of water to cover. Add the cal and reduce heat. Bring corn to a simmer, stirring frequently every five minutes. Keep a close eye on the water content until such time that the corn is cooked al dente for five to twenty minutes.

Make sure that the center of the corn kernel is slightly white and its silky skin slips off when you rub it between your fingers. Add more water to cover the corn after removing from heat by two inches. Let it rest with cover for eight hours until sixteen hours to let the size swell and change color. After soaking transfer the corn to a colander (not a fine mesh strainer) and wash with cold running water while rubbing them with your fingers to let the skins fall and slip away through the colander holes. After doing this process, you can now grind the corn or store in cool water with cover up to one day in your refrigerator. Grinding the corn: Use a Molino de mano or manual corn grinder and pour one to two teaspoons of water over the corn to aid in slipping through the grinder.

When grinding, tighten the setting of the grinder until the last batch of corn. Season the masa with salt and add a little amount of water to reach the desired moisture, but not sticky texture. Store the masa in a roomy canister in the fridge for two days. Allow the masa to stay at room temperature when ready to use. Note: When grinding the masa for tortillas, grind one more time in a metate or stone grinder until smooth and fine. Breakfast Chicken Quesadillas Even if this recipe has a long list of ingredients and lengthy procedure, the truth is, it is not complicated as what you think. Breakfast Chicken Quesadillas Even if this recipe has a long list of ingredients and lengthy procedure, the truth is, it is not complicated as what you think.

The tortillas are stuffed with queso fresco, Monterey jack and cheddar cheese and served with guacamole and sour cream. This can be served for breakfast, lunch or dinner. Servings: 4-6 Ingredients 1 14 pound skinless and boneless chicken breasts (about 2pieces) 1 tsp. garlic powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt teaspoon smoked paprika 1 teaspoon onion powder 12 cup olive oil teaspoon dried oregano 1 orange bell pepper 1 red bell pepper 1 yellow bell pepper 1 medium red onion avocado 2 tablespoons freshly squeezed lime juice 1 tablespoon minced cilantro tomato Freshly ground black pepper 8 ounces shredded Monterey Jack cheese 10 flour tortillas 8 ounces shredded cheddar cheese 4 ounces queso fresco For serving: Sour cream Directions Remove seeds of orange bell pepper, red bell pepper, yellow bell pepper and thinly slice, set aside. Mince the red onion and thinly slice, set aside. Remove core and seed of tomato and mince, set aside.