Download Amor y Tacos: Modern Mexican Tacos, Margaritas, and by Deborah Schneider PDF

By Deborah Schneider

ISBN-10: 1613121229

ISBN-13: 9781613121221

"Love and Tacos"

Think you recognize what a taco is? reconsider. This scorching little publication provides a deliciously new solution to “do” Mexican—not simply tacos but in addition antojitos (the “little bites” which are Mexico’s version on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit beverages referred to as aguas frescas.

Taking her cue from the taqueros who vend clean, creative, lovingly ready meals from roadside stalls in Baja and street-side vehicles in Tijuana, writer Deborah Schneider shakes up and recombines conventional Mexican flavors in ways in which will dazzle your flavor buds. Her encouraged, speedy, easy-to-make dishes comprise Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with highly spiced Coleslaw, Lemon-Garlic bird Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), or even a taco filled with shredded red meat that’s been simmered in Coca-Cola.

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Additional resources for Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos

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This dish takes less than 20 minutes to prepare once you have your ingredients at the ready. MAKES 4 TO 6 SERVINGS 4 cups chicken stock 2 carrots, spiralized on blade 3 1 bunch green onions, sliced thin 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon Thai hot chili sauce 4 cloves garlic, minced 2 tablespoons ginger, grated fine then measured 1 tablespoon chopped fresh basil 1 tablespoon brown sugar 1 stalk lemongrass, cracked 8 ounces any dark meat chicken, chopped 2 large zucchinis, spiralized on blade 3 2 cups chopped bok choy greens 1 cup button mushrooms, sliced cilantro, for garnish juice and zest of 1 lime, for garnish 1.

On top of that, both of these flavors blend together wonderfully well. MAKES 2 SERVINGS AS A LARGE SALAD OR 4 AS A SIDE SALAD For the salad: 1 pound red beets, spiralized on blade 3 salt and pepper, to taste 1/4 cup crumbled goat cheese 1 green onion, sliced thinly For the dressing: 1/4 cup walnut oil 1/4 cup whole-grain mustard 1/4 cup red wine vinegar 1 tablespoon caraway seeds 1. Preheat the oven to 425°F and line 2 baking trays with parchment paper. Spread the spiralized beets on the trays and sprinkle liberally with salt and pepper.

5. Repeat with the remaining wrappers and ingredients. 6. Serve with hoisin sauce, chilled or at room temperature. 58 Tzatziki There’s a lot of talk among food professionals about what their death row last meal would be. While this sounds morbid, it’s more of a positive discussion, as any who have been privy to one of these exchanges could easily witness. Eyes glaze over in rapt recollection of mom’s potato gratin, perfectly seared fillets, and even peanut butter and jelly sandwiches. Without hesitation, my death row meal would be a bowl of tzatziki sauce big enough to dive into, served with a mountain of lightly toasted pita bread drizzled in olive oil and sprinkled with minuscule boulders of crunchy sea salt.

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Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos by Deborah Schneider


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