By Shirley Solis
ISBN-10: 0982982615
ISBN-13: 9780982982617
Not simply Tacos is greater than only a cookbook! With those pages, Shirley Solis takes you on a travel of Latin the US with out ever leaving your kitchen.
organize to benefit from the delicious and flavorful international of Latin American food. What s extra, Shirley introduces you to the most well-liked dishes around the Hispanic tradition.
With outstanding images, enjoyable evidence from each nation, an image for each dish, effortless to discover components and simple to stick to directions, the flavors and customs of Latinos are inside your succeed in.
And, as a Hispanic residing within the usa, Shirley provides coaching information, pronunciation is helping, cultural insights, well known spices, and extra!
discover the flavors, humans and geography of a pretty tradition!
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Extra info for Not Just Tacos A Journey Into the World of Authentic Latin American Cuisine
Example text
INGREDIENTS 12 to 15 corn husks 40 2 to 3 ears corn ¼ cup lard, or shortening ¼ cup salted butter, softened 2 teaspoons baking powder 2 cups Maseca brand flour 2 teaspoons salt 1 cup water, lukewarm DIRECTIONS 1. In large pot, heat large amount of water to boiling point then remove from heat. Soak corn husks for at least 30 minutes to make them pliable. 2. Use mixer to blend lard, butter and baking powder. Beat until light and fluffy. 3. On cutting board, hold cobs and use a knife to cut corn kernels off, making sure to get all the “milk” out of them.
They are deliciously sweet and unlike anything you’ve ever had. INGREDIENTS 4 to 6 ripe yellow plantains 1 cup oil DIRECTIONS 1. Peel and cut plantains in half crosswise and then lengthwise. This will give you 4 long slices. Alternately, cut them diagonally or into rounds. This will yield 8 to 10 smaller slices. 2. Heat about ½ inch of oil in a skillet over medium heat. Add the plantains, a few pieces at a time, and fry until lightly browned. Turn and sauté the second side. 3. Line a plate with paper towel and place hot plantains to absorb excess oil.
In separate saucepan, heat oil in medium-high heat. Sauté the remaining onion, annatto and garlic until caramelized. Add chili powder, cayenne, remaining salt and stir. 5. Add pork to onion and garlic mixture, mixing all ingredients. Stir in the hominy and hot peppers. 6. Add the ingredients from the medium pan to the larger one. Cook at a simmer, covered, for 30 minutes until the meat and hominy are tender. Stir often. 7. Degrease the stew. TO SERVE: Ladle in soup bowls. Garnish with cilantro, avocado and lemon.
Not Just Tacos A Journey Into the World of Authentic Latin American Cuisine by Shirley Solis
by Daniel
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