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The best Mexican recipes : kitchen-tested recipes put the real flavors of Mexico within reach PDF

1093 Pages·2015·23.44 MB·English
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THE BEST Mexican RECIPES KITCHEN-TESTED RECIPES PUT THE Real Flavors of Mexico WITHIN REACH BY THE EDITORS AT America’s Test Kitchen Copyright © 2015 by the Editors at America’s Test Kitchen All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. AMERICA’S TEST KITCHEN 17 Station Street, Brookline, MA 02445 Library of Congress Cataloging-in-Publication Data The best Mexican recipes: kitchen-tested recipes put the real flavors of Mexico within reach / by the editors at America’s Test Kitchen. pages cm Includes bibliographical references and index. ISBN 978-1-936493-97-5 (alk. paper) Kindle 978-1-940352-24-4 1. Cooking, Mexican. I. America’s Test Kitchen (Firm) TX716.M4.B4265 2015 641.5972-dc23 2014046398 Manufactured in the United States of America 10 9 8 7 6 5 4 3 2 1 Paperback: $26.95 US Distributed by America’s Test Kitchen 17 Station Street, Brookline, MA 02445 EDITORIAL DIRECTOR: Jack Bishop EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff EXECUTIVE FOOD EDITOR: Julia Collin Davison SENIOR EDITOR: Dan Zuccarello ASSOCIATE EDITOR: Danielle DeSiato ASSISTANT EDITOR: Melissa Herrick EDITORIAL ASSISTANTS: Kate Ander and Samantha Ronan TEST COOKS: Lawman Johnson, Sebastian Nava, and Russell Selander DESIGN DIRECTOR: Amy Klee ART DIRECTOR: Greg Galvan ASSOCIATE ART DIRECTOR: Taylor Argenzio DESIGNER: Jen Kanavos Hoffman PHOTOGRAPHY DIRECTOR: Julie Cote ASSOCIATE ART DIRECTOR, PHOTOGRAPHY: Steve Klise STAFF PHOTOGRAPHER: Daniel J. van Ackere ADDITIONAL PHOTOGRAPHY: Keller + Keller and Carl Tremblay FOOD STYLING: Catrine Kelty and Marie Piraino PHOTOSHOOT KITCHEN TEAM: ASSOCIATE EDITOR: Chris O’Connor TEST COOK: Daniel Cellucci ASSISTANT TEST COOK: Matthew Fairman PRODUCTION DIRECTOR: Guy Rochford SENIOR PRODUCTION MANAGER: Jessica Quirk PRODUCTION MANAGEMENT SPECIALIST: Christine Walsh PRODUCTION AND IMAGING SPECIALISTS: Heather Dube, Dennis Noble, Lauren Robbins, and Jessica Voas PROJECT MANAGER: Britt Dresser COPY EDITOR: Cheryl Redmond PROOFREADER: Elizabeth Emery INDEXER: Elizabeth Parson PICTURED ON COVER: Shredded Beef Tacos with Cabbage-Carrot Slaw Contents NAVIGATING THIS E-BOOK WELCOME TO AMERICA’S TEST KITCHEN Preface by Christopher Kimball Getting Started Appetizers and Drinks Soups, Stews, and Chilis Tacos, Tostadas, Tamales, and More Burritos, Chimichangas, and Quesadillas Enchiladas and Casseroles Poultry Beef and Pork Seafood Vegetarian Mains Eggs Sides Conversions and Equivalents Master Recipe Listing Index Navigating this E-Book This eBook includes a Table of Contents that allows you to jump to any chapter. And each chapter has its own table of contents with links to every recipe in the chapter. We have also created a Recipe Index that lists all the recipes in the book, divided by chapter, in one place. You can access the Recipe Index from the Table of Contents. (It also appears at the end of the book.) Each title in the Recipe Index is a link that will take you directly to that recipe. This cookbook is filled with sidebars; throughout the book there are links to this material where appropriate. Most eBook reading devices also offer a search function that allows you to type in exactly what you are looking for. Please read the documentation for your particular eBook reader for more information on its search function and any other navigational features it may offer. Welcome to America’s Test Kitchen This book has been tested, written, and edited by the folks at America’s Test Kitchen, a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than four dozen test cooks, editors, food scientists, tasters, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version. We start the process of testing a recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, “We make the mistakes, so you don’t have to.” All of this would not be possible without a belief that good cooking, much like good music, is indeed based on a foundation of objective technique. Some people like spicy foods and others don’t, but there is a right way to sauté, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. This is our ultimate goal: to investigate the fundamental principles of cooking so that you become a better cook. It is as simple as that. If you’re curious to see what goes on behind the scenes at America’s Test Kitchen, check out our daily blog, AmericasTestKitchenFeed.com, which features kitchen snapshots, exclusive recipes, video tips, and much more. You can watch us work (in our actual test kitchen) by tuning in to America’s Test Kitchen (AmericasTestKitchen.com) or Cook’s Country from America’s Test Kitchen (CooksCountryTV.com) on public television. Tune in to America’s Test Kitchen Radio (AmericasTestKitchen.com) on public radio to listen to insights, tips, and techniques that illuminate the truth about real home cooking. And find information about subscribing to Cook’s Illustrated magazine at CooksIllustrated.com or Cook’s Country magazine at CooksCountry.com. Both magazines are published every other month. However you choose to visit us, we welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America. FACEBOOK.COM/AMERICASTESTKITCHEN TWITTER.COM/TESTKITCHEN YOUTUBE.COM/AMERICASTESTKITCHEN INSTAGRAM.COM/TESTKITCHEN PINTEREST.COM/TESTKITCHEN AMERICASTESTKITCHEN.TUMBLR.COM GOOGLE.COM/+AMERICASTESTKITCHEN Preface In 1963, we took a family vacation to Mexico and I still remember lunch at an outdoor restaurant, one with strutting peacocks and an excess of waiters. Most of the guests were tourists, I suppose, but what I remember most is the taste of cilantro. It was a clear sign that I was somewhere foreign, a new place, and, more than an afternoon bullfight or the choked streets of Mexico City, cilantro was my gateway to this new world. Since then, I have cooked out of Diana Kennedy’s marvelous books, I have eaten at Rick Bayless’s magnificent Chicago restaurants including Frontera Grill and Xoco, the best lunch spot in the world, and I’ve traveled to the Yucatán (Mérida, Cancún, Cozumel) as well as the Pacific Coast of Mexico. I have also had mediocre Mexican American food at countless restaurants, from suburban eateries to a few decent spots in Texas. This preface is one way of saying that I have experienced the highs and lows of Mexican cooking, from the complex authenticity of Kennedy and Bayless to the forgettable “cheese and chiles” approach of lesser establishments. What I really need is for someone to go through the entire Mexican repertoire —the usual suspects (tacos, fajitas, and burritos), street foods (sopes and gorditas), and authentic regional dishes, as well as Mexican-inspired foods—and pull out what makes sense for the American home cook, then test it endlessly so I know it is going to work. That, in a sentence, is why we have published The Best Mexican Recipes. Of course, we start with great test kitchen recipes such as Ancho-Orange Pork Burritos, Soup of the Seven Seas, Shredded Beef Tacos with Cabbage-Carrot Slaw, Mexican Beef Stew, Yucatán-Style Barbecued Pork, and Sinaloa-Style Grill-Roasted Chickens. We’ve also included some slightly different offerings such as Meatballs in Chipotle Sauce, comfort food in the form of Spicy Chilaquiles with Fried Eggs, and an array of street foods made with a simple masa-based shell with a variety of fillings. But The Best Mexican Recipes isn’t just about the recipes, it’s also about the techniques—understanding the essence of Mexican cuisine so you can become a

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