points - Details)
Let America’s Test Kitchen be your guide to making deeply flavored Mexican dishes at home. Our first Mexican cookbook features foolproof appetizers, soups and stews, authentic egg dishes, tacos and tamales, burritos and enchiladas, and all manner of meat and seafood dishes. The Best Mexican Recipes includes a primer on Mexican home cooking with information on key ingredients (readily available at your supermarket) and innovative techniques that shave time off traditional preparation methods. Not only will you be able to cook amazingly flavorful Mexican food, but you’ll cook with confidence.
Recipes include: Familiar favorites: Beef Enchiladas, Tamales, Grilled Fish Tacos, Classic Mexican Rice, Chicken Tortilla Soup, Stuffed Jalapenos, Chunky Guacamole, Fresh Margaritas, and more
Authentic regional dishes: Queso Fundido, Chicken Mole Poblano, Ancho-Orange Pork Burritos, Yucatan-Style Barbecue Pork, Fish Veracruz, Oaxacan-Style Beef Brisket, and more.
Popular street foods: Sopes, Gorditas, Panuchos, Mexican Street Corn, Molletes, Huaraches with Poblanos, Red Peppers, and Queso Fresco, and more
From the Publisher
The Best Mexican Recipes
175 foolproof recipes that put the real flavors of Mexico within reach.
“Who Should Buy It: Anyone with an interest in Mexican cooking . . . the recipes are numerous, they work, and the step-by-step photos really help guide readers through some of the longer recipes such as making sopes or mole poblano.” — Yahoo Food
Dig in! You cannot fail.
Gain a solid foundation in cooking one of the world’s greatest cuisines.
This book represents the very best of Mexican cooking put through the filter of what makes sense for the American home kitchen. This collection of recipes uses common ingredients and streamlined steps wherever possible so you can be confident they’ll work for you the first time you make them.
Master Mexican favorites at home like Beef Enchiladas, Chicken Tortilla Soup, and Chicken Chimichangas.
Get introduced to authentic regional dishes like Oaxacan-style moles, Yucatán-Style Barbecued Pork, and Fish Veracruz.
Try out popular street foods like Sopes, Gorditas, and Panuchos all using one simple dough!
Master foolproof recipes for…
Soups, Stews, and Chilis
Known as sopa Azteca, this Mexican favorite draws on smoky and mild spicy flavors to create this flavorful soup. Our recipe calls for smoky chipotles, infused store-bought broth, and oven-toasted tortilla strips to make for a more kitchen-friendly and streamlined recipe.
Originally from the seaside town of Veracruz, traditional pescado a la Veracruzana is now a common fish preparation throughout Mexico. This recipe’s method of braising mild-flavored cod in a savory sauce both gives the fish a deeper flavor and infuses the sauce with seafood flavor.
Tacos, Tostadas, Tamales, and More
A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are essentially corn tortillas that are puffed, filled with creamy refried beans, and then flattened before being cooked in oil until perfectly golden and crisp.
Burritos, Chimichangas, and Quesadillas
Chicken Burritos Mojados
Often found on taqueria menus, festive burritos mohados are draped with three distinct sauces—red chile sauce, white Mexican crema, and green tomatillo sauce—representing the colors of the Mexican flag.
Learn How: Preparing Dried Chiles
Dried chiles can have dirt or dust on the outside, so be sure to clean them gently with a damp towl before using. Stem and seed the chile using your hands (include the seeds if you want a spicer dish).
Tear the chile into 1/2-inch pieces to make them easier to puree into sauces and soups or grind into powder.
Toast the pieces in a dry skillet over medium-high heat until gragrant, 2 to 6 minutes. Toasting the dried chile will deepen their flavor significantly.
Tex-Mex cheese enchiladas have no meat in the filling, and trade the usual tomatoey enchilada sauce for a smoky chile gravy. But unlike other
gravies, chile gravy gets its signature flavor not from meat drippings but from aromatics, spices, and, of course, dried chiles, either whole or powdered.