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Salsas and Tacos
$12.99
| Quantity | Discount |
|---|---|
| 5 + | $9.74 |
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Description
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you’ll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa! This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the Santa Fe School of Cooking. “Hold onto Your Hat” Habanero Salsa Chicken al Carbon and Avocado Wrap Grilled Pineapple Salsa Apple Pie Tacos Grapefruit-Orange Salsa Baja-Style Fish Tacos with Chipotle Mayonnaise Roasted Pepper Relish with Raisins and Pinon Nuts Tomatillo-Papaya Salsa Plus recipes for fresh tortillas, authentic Mexican sauces, techniques for roasting and toasting, info on chiles, and much more! With inventive flavor combinations, full-color photographs, and resources for ingredients, this hot little book offers endless ideas for tacos and their perfect toppings.
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you’ll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!
Mango SalsaThis is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa.Yield: 3 cups2 large ripe mangoes1 medium hothouse cucumber, cut into quarter-inch dice2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice1 medium red onion, peeled and cut into quarter-inch dice 1/3 cup coarsely chopped fresh cilantro2 to 3 serrano chiles, mincedFresh lime juice to tasteSalt to taste1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
IntroductionSalsasGrilled Nopal and Poblano Chile SalsaTropical Fruit SalsaHuitlacoche-Roasted Corn RelishRoasted Tomatillo SalsaRoasted Corn and Anasazi Bean SalsaTomatillo-Papaya Salsa“Hold onto Your Hat” Habanero SalsaKumquat-Habanero RelishNew Mexico Red Chile SalsaTomatillo-Avocado SalsaPickled Red OnionsMango SalsaGrilled Pineapple SalsaBing Cherry-Pistachio SalsaJicama-Watermelon SalsaChicos, Posole, and Grilled Onion SalsaRoasted Habanero Pickled OnionsLemon Cucumber SalsaRoasted Pepper RajasRoasted Pepper Relish with Raisins and Pinon NutsGrapefruit-Orange SalsaRoasted Tomato SalsaSalsa FrescaOlive-Tomato SalsaTacosPiperade Brunch TacosAdobo Pork Tacos with Grilled PineapplePork Carnitas TacosTacos al PastorCochinita PibilTacos of CalabacitasHot and Smoky Shrimp TacosChargrilled Fish Tacos with Caribbean SeasoningsBaja-style Fish Tacos with Chipotle MayonnaisePollo in Salsa VerdeGrilled Vegetable WrapChicken al Carbon and Avocado WrapCreamy Chicken and Almond TacosCarne AsadaSteak and Mushroom Tacos with Green ChilesTacos de LenguaRoasted Wild Mushroom Tacos with Queso FrescoPotato, Poblano Chile, and Spinach Tacos with CreamFresh Corn TortillasFresh Flour TortillasApple Pie TacosSide DishesFrijoles CharrosSpicey ColeslawGuacamoleSalsa VerdeIngredientsCooking EquipmentTechniques: Roasting and ToastingChilesResourcesAcknowledgmentsIndexSanta Fe School of Cooking and Market
Additional information
| Weight | 1 oz |
|---|---|
| Dimensions | 1 × 7 × 7 in |