A Taste of Mexico.pdf

Free Preview − A Taste Of Mexico

VJJE Publishing Co.

Free Preview − A Taste Of Mexico

Table of Contents

Introduction. ........................................................................................................................................................1

> For Optimal Viewing.. ....................................................................................................................................2

Arroz Blanco. .....................................................................................................................................................3

Baked Tamales. ..................................................................................................................................................4

Carne Asada. ......................................................................................................................................................5

Chalupas .............................................................................................................................................................6

Chiles Rellenos. ..................................................................................................................................................7

Chipotle Sauce. ...................................................................................................................................................8

Enchiladas. ..........................................................................................................................................................9

Frijoles Charros . .............................................................................................................................................10

Guacamole. .......................................................................................................................................................11

Menudo . ...........................................................................................................................................................12

Paella. ................................................................................................................................................................13

Pay De Nuez Pecan Pie ...................................................................................................................................14

Pork Carnitas. ..................................................................................................................................................15

Pork Loin Vampiro. ........................................................................................................................................16

Puchero. ............................................................................................................................................................17

Ropa Vieja. .......................................................................................................................................................19

Salpicon . ...........................................................................................................................................................20

Sopaipillas. ........................................................................................................................................................21

Taco Salad. ........................................................................................................................................................22

Verde Azzor. .....................................................................................................................................................23

Introduction

F R E E P R E V I E W

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Introduction

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Arroz Blanco

3 tablespoons olive oil

1 ½ cups long grain rice

1/4 cup minced white onion

1 clove garlic, minced

3 cups chicken, turkey or pork broth, or water

1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice

and cook, stirring frequently, for 3 − 4 minutes. The rice should not be

allowed to brown. Add the onion and garlic and cook one minute more,

stirring almost constantly. Stir the salt intothe broth, add it to the rice,

bring to a boil, cover the pot, turn the heat to very low, and cook for 15

minutes. Stir the rice, carefully, replace the top, turn off the heat and

allow the rice to steam for 10 − 15 minutes.

Arroz Blanco

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