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Recipes From South Of The BorderNow you can enjoy the many, unique flavors of Mexican food in your own home. With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.
Among the world's great cuisines, the foods of Mexico stand out in their diversity. Rooted in a history of ancient Indian civilizations, inspired by the Spanish Conquistadores of the sixteenth century, and influenced by European tastes in the later revolutionary years, it is a dynamic cuisine, adaptable but remarkably complete even in its melding of different cultures.
Explore Mexican cooking in all its delicious variety with this outstanding recipe collection for today's home cook. You'll find traditional favorites like:
- FRIJOLES DE OLLA (BEANS COOKED IN A POT)
- CARNE ASADO (MEXICAN STYLE BEEF TIPS & GRAVY)
- CHICKEN ENCHILADAS WITH PASILLA CHILI SAUCE
- CHILES RELLENOS (FRIED STUFFED CHILES)
- GRILLED CHICKEN QUESADILLAS
And Over 200 More!!
No cooking collection is complete without a copy of the Recipes From South Of The Border cookbook and it's authentic recipes for cooking traditional Mexican food at it's best.Samples
ACAPULCO CHICKEN (EN ESCABECHE)
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken
is just cooked through, about ten minutes. Transfer chicken and onions
to shallow dish. Top with bell peppers and minced chilli. Boil cooking
liquid until reduced to 2/3 c, about ten minutes. Pour liquid over
chicken and let cool 30 minutes. Add cilantro to chicken mixture.
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." .
Makes 6 servings
Almond Red Sauce
1/2 cup Slivered Almonds -- Toasted
1 cup Onion -- Finely Chopped
1 each Clove Garlic -- Crushed
2 tablespoons Vegetable Oil
8 ounces Tomato Sauce -- 1 cn
2 teaspoons Paprika
1 teaspoon Red Chiles -- Ground
1/4 teaspoon Red Pepper -- Ground
Place almonds in food processor work bowl fitted with steel blade or in
blender container; cover and process until finely ground. Cook onion
and garlic in oil over medium heat, stirring frequently, until onion is
tender. Stir in remaining ingredients except almonds.
Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;
stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce.
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