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    Classic Recipes: Mexican Cooking
    Classic Recipes: Mexican Cooking
    Classic Recipes: Mexican Cooking
    Ebook73 pages15 minutes

    Classic Recipes: Mexican Cooking

    By Wendy Hobson

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    About this ebook

    Mexican Cooking contains over 20 mouthwatering recipes, from sizzling fajitas and authentic guacamole to traditional tamales and creme caramel. With such a wide range of tempting dishes to choose from, you're sure to find the perfect centerpiece for any occasion.

    * Ideal for cooks of all levels of ability, offering easy to follow step-by-step instructions by mouthwatering color photographs.

    * All recipes make four servings and use readily available ingredients that can be found at your local store.

    LanguageEnglish
    PublisherArcturus Publishing
    Release dateJul 5, 2013
    ISBN9781782127369
    Classic Recipes: Mexican Cooking
    Author

    Wendy Hobson

    Wendy studied at Reading University, before moving to Macmillan Education then Oxford University Press and Purnell Books. When licensed character publishing was in its infancy, she worked on accounts such as Walt Disney, Dangermouse- Subsequently she had some of her own children's stories published: some licensed character material, others in anthologies and four books about Bertie Bassett. Two particular areas of expertise are the apparently odd pairing of mind, body, spirit and cookery. In cookery, she has worked with many major UK and international publishers such as BBC Books, Simon & Schuster and Cassell and can name drop Ken Hom, Gary Rhodes, Madhur Jaffrey, Mary Berry and Valentina Harris among the authors whose books she has edited. As well as the children's books, her writing credits include Simply Feng Shui, Silver Surfers' Colour Guide to Word Processing, Classic 1000 Recipes, Classic 1000 Cake and Bake Recipes, First Years, Starting School, Ladies' Flower Garden and The Kitchen Companion.She has a grown-up son and daughter and lives in Berkshire, currently with two cats.

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      Book preview

      Classic Recipes - Wendy Hobson

      Introduction

      When we think of Mexican cooking, the first thing that springs to mind must be sunshine and chilies! Vibrant and colorful—in both presentation and tastes—Mexican cooking knows no formality or constraint. It’s about having fun with food, enjoying the flavors—throwing a party!

      Central to Mexican cooking is the chili. Among the most important crops in the country, this power-packed fruit features in many of Mexico’s most famous food exports, beginning with the ubiquitous Carne con Chili that we all love. And the wonderful thing about using chili in our cooking is that we don’t have to make our meals as spicy as the Mexicans do. Just go in gently and you can soon begin to spice up your meats a little more if you find you are getting used to the levels of heat. There’s no need to take the roof off your mouth if you are not ready for it. But once you are attuned to the chili flavor, I can promise you, it’s addictive.

      Chili works with all kinds of meat but beef is a Mexican favorite, so there are lots of beef dishes here. But you’ll also find chicken and pork, both very popular broiled, sautéed or in a rich stew. Of course, with the sunshine playing such an important role the barbecue won’t be far away, and many of these dishes are ideal for outdoor treatment, making them quick and easy for you to cook either al fresco or under your oven broiler.

      Rice is, of course, the main accompaniment of choice and that makes meals even easier to put together as rice is simple to cook. However, if you want a change, try some quinoa, a South American grain gaining in popularity because of its delicious nutty taste. Similar to couscous, it goes very well with Mexican dishes.

      It wouldn’t be Mexican without at least some tortillas, and in this collection, we have included both soft tortillas—ideal for wrapping up your spicy main courses—as well as crispy taco shells. Experiment with the various kinds and see which ones you like best. You will be spoilt

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