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Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003223487 | Adult Nonfiction | 641.5972 CASARES | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Better than going out for Mexican food!
Mexican food--by which most of us mean Tex-Mex--is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You'll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you've picked your favorites from her 14 key sauces, you'll make unbelievable food for a family or a crowd, including:
--Cheese Enchiladas with Chili Gravy
--Spinach Enchiladas with Salsa Verde
--Shrimp Enchiladas with Salsa Veracruzano
--Stewed Chicken Breast Enchiladas with Salsa Mole
And the Enchilada Queen is an expert in more than just enchiladas. Here you'll find appetizers, sides, breakfasts and desserts, such as:
--Guacamole and Picamole
--Kitchen Nachos
--Gulf Coast Fish Tacos
--Frontera Beef Fajitas
--La Fonda Tortilla Soup
--Arroz con Pollo
--Huevos Rancheros
--Refried Beans
--Tamales with a variety of fillings
--Sopapillas, Polvorones and Bunuelos
The Perfect Margarita's here too, and so much more. In The Enchilada Queen Cookbook, you'll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You'll also get a resource for hundreds of family dinners--and a party between covers!
Author Notes
Dotty Griffith is a noted food journalist and editor. Growing up with close ties to Texas ranch life, Griffith has maintained a deep appreciation for simple Western cuisine. She lives in Dallas, Texas.
Reviews (2)
Publisher's Weekly Review
Casares shares her culinary secrets for her signature enchiladas and many other popular Tex-Mex dishes in this outstanding resource. She began cooking at the age of 10 but it remained a hobby until she left the corporate world behind in her 40s and opened a small Mexican restaurant, which has since grown into three locations throughout the Houston metro area. Stating that Tex-Mex isn't true Mexican food (though it's often referred to as such), Casares makes a sound argument for its legitimacy, backing up her assertions with solid recipes for standards such as tortilla soup, basic tacos, fajitas, chile rellenos, and tres leches cake, in addition to showstopping enchiladas that range from simple cheese and beef to chicken with a creamy tomatillo sauce and stewed chicken breast with salsa mole puebla. The book's real payoff is in the details: her simple secret chile sauce for tortillas that infuses extra flavor into those signature enchiladas, the mashup of pico de gallo and traditional guacamole that she calls Picamole, and the red wine garlic butter she applies to her grilled red snapper Veracruz. The closest Casares comes to cutting corners is employing Knorr chicken bouillon in soups and stews and Velveeta in chile con queso (both of which she happily defends). The book isn't the easiest road to deeply satisfying a craving for real Tex-Mex, but it's one of the best resources on the subject, and is sure to satisfy home cooks in any location. This is the only Tex-Mex cookbook you'll ever need. (Nov.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Known as the Enchilada Queen, Casares is the founder and chef of Sylvia's Enchilada Kitchen in Houston. Writing with journalist and food critic Dotty Griffith (Celebrating Barbecue), the author traces her path from young home cook to successful chef and shares recipes for Tex-Mex favorites such as chile con queso, huevos rancheros, tortilla soup, and carnitas. Traditional enchiladas, sauces, and salsas are a highlight of this book, which also features seasoning blends, salads, snacks, tamales, cocktails, and desserts. Most recipes are easy to prepare and call for basic kitchen staples as well as other ingredients such as dried chiles and baby goat, for which Casares provides a list of sources. VERDICT A satisfying combination of autobiography and popular Mexican foods. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
| Foreword | p. xi |
| Introduction How I Became the Enchilada Queen | p. 1 |
| Chapter 1 Border Cuisine: Eating Along the Rio Grande | p. 5 |
| Chapter 2 The Foundation: Trotillas, Basics, Flavor Tricks | p. 9 |
| Equipment | p. 10 |
| Ingredients | p. 10 |
| Enchilada Queen Tortilla Bootcamp | p. 11 |
| Handmade Corn Tortillas | p. 13 |
| Handmade Flour Tortillas | p. 15 |
| Enchilada Queen Chicken Stock | p. 18 |
| Sylvia's Flavor Tricks | p. 19 |
| The Tex-Mex Holy Trinity: Garlic, Cumin, and Black Pepper Spice Paste (Big Batch) | p. 20 |
| The Tex-Mex Holy Trinity: Garlic, Cumin, and Black Pepper Spice Paste (Small Batch) | p. 20 |
| Enchilada Queen Seasoning Blend (Big Batch) | p. 22 |
| Enchilada Queen Seasoning Blend (Small Batch) | p. 22 |
| Enchilada Queen Grilled Vegetable Seasoning Blend | p. 23 |
| Enchilada Queen Lime, Garlic, and White Wine Butter | p. 23 |
| Sylvia's Brine for Grilling | p. 24 |
| Chapter 3 Enchilada Queen Sauces | p. 25 |
| The Heart and Soul of Rio Grande Cursine | |
| Classic Tex-Mex Chili Gravy | p. 27 |
| Chili con Came Gravy | p. 28 |
| Salsa Roja | p. 29 |
| Salsa Hidalgo Roja | p. 30 |
| Salsa Ranchera | p. 31 |
| Mole Puebla | p. 32 |
| Salsa Casera | p. 34 |
| Salsa Espanola | p. 35 |
| Salsa Veracruzana | p. 36 |
| Salsa Suiza | p. 37 |
| Salsa Verde | p. 38 |
| Salsa de Crema Verde | p. 39 |
| Salsa de Crema | p. 40 |
| Salsa de Jaiba | p. 41 |
| Chapter 4 Enchilada Queen Wisdom or Why Sylvia Is "the Queen." | p. 42 |
| Fillings for Enchiladas | p. 44 |
| Rio Grande Ground Beef | p. 44 |
| Polio Guisado (Stewed Chicken) | p. 45 |
| Stewed Chicken Breast | p. 46 |
| Carnitas (Slow-Fried Pork) | p. 47 |
| Calabacitas and Maiz (Squash and Corn) | p. 49 |
| Spinach | p. 50 |
| Shrimp or Crab with Butter and Garlic | p. 51 |
| The Enchilada Queen's Texas Two-Step Secret to Great Enchiladas | p. 52 |
| Enchilada Queen Secret Chile Sauce for Flavoring Tortillas | p. 53 |
| Enchilada Queen Texas Two-Step: To Flavor and Soften Corn Tortillas © | p. 54 |
| Tex-Mex Enchiladas | p. 57 |
| Refugio: Cheese Enchiladas with Chili Gravy | p. 59 |
| Donna: Beef with Chili Gravy | p. 57 |
| Mcallen: Chicken with Chili Gravy | p. 60 |
| Kinena: Beef or Chicken Fajita with Chili Gravy | p. 61 |
| El Paso: Rio Grande Ground Beef or Cheese and Onions with Chili Gravy or Salsa Raja | p. 63 |
| Crystal City: Spinach with Salsa Verde | p. 65 |
| Laguna Madre: Crab with Salsa de Jaiba | p. 66 |
| Sarita: Calabacitas and Maiz with Salsa de Crema | p. 68 |
| Mex-Mex Enchiladas | p. 69 |
| San Miguel: Chicken with Salsa Suiza | p. 69 |
| Mexico City: Chicken with Salsa Verde | p. 71 |
| Morelia: White Cheese with Salsa Roja | p. 72 |
| Tampico: Shrimp with Salsa Veracruzana | p. 75 |
| Monterrey: Chicken, Beet or Cheese with Salsa Espanola | p. 76 |
| Chihuahua: White Cheese, Polio Guisado, or Rio Grande Ground Beef with Salsa | |
| Ranchera | p. 77 |
| Puebla: Stewed Chicken Breast with Mole Pueblano | p. 78 |
| Hidalgo Verde: Carnitas with Salsa de Crema Verde | p. 80 |
| Hidalgo Roja: Carnitas (Slow-Fried Pork) with Salsa Hidalgo Roja | p. 81 |
| Guadalajara: Chicken with Salsa Casera | p. 82 |
| Chapter 5 Salsas, Appetizers, and Snacks | p. 83 |
| Salsa de Mesa (Table Salsa) | p. 85 |
| Frontera Pico de Gallo Salsa (Fresh Border Salsa) | p. 86 |
| Enchilada Queen Salsa de Casa | p. 87 |
| "Hair on Fire" Habanera Salsa | p. 88 |
| Fresh Guacamole | p. 89 |
| Enchilada Queen Avocado Salsa Dip | p. 91 |
| Picamole | p. 92 |
| Enchilada Queen Chile con Queso | p. 95 |
| Sylvia's Enchilada Kitchen Nachos | p. 96 |
| Coctel de Camaron (Shrimp Cocktail) | p. 97 |
| Ceviche a la Veracruzana | p. 98 |
| Tacos Rancheros (Homestyle Tacos) | p. 101 |
| Gulf Coast Fish Tacos | p. 102 |
| Grilled Fish for Tacos | p. 104 |
| Fried Fish for Tacos | p. 105 |
| Flautas Rio Grande | p. 106 |
| Chapter 6 A la Parilla: Border Grilling | p. 107 |
| Frontera Beef (or Chicken) Fajitas | p. 108 |
| Came Asada (Grilled Steak) | p. 111 |
| Huchinango a la Veracruzana (Red Snapper Veracruz) | p. 113 |
| Rockport: Mesquite Grilled Shrimp | p. 114 |
| Frontera Cabrito: Mesquite-Roasted Baby Goat | p. 115 |
| Hebronville: Grilled South Texas Ranch Quail | p. 119 |
| Chapter 7 Enchilada Queen Homestyle: Soups and Strews, Family Dishes, and "Mexican Beakfast" | p. 120 |
| Soups and Stews | p. 121 |
| Enchilada Queen Tortilla Soup | p. 122 |
| La Fondita Tortilla Soup | p. 125 |
| Caldo de Res (Vegetable Beef Soup) | p. 123 |
| Sylvia's Sopa de Fideo (Vermicelli Soup) | p. 129 |
| Sylvia's Caldo de Polio (Chicken Vegetable Soup) | p. 127 |
| Crema de Elote con Jaiba (Corn and Crab Soup) | p. 130 |
| Frontera Came Guisada (Beef Stew Border Style) | p. 134 |
| Puerco Guisada (Braised Pork) | p. 133 |
| Rio Grande Valley Arroz con Polio (Chicken with Rice) | p. 136 |
| Chiles Rellenos (Stuffed Poblano Peppers) | p. 139 |
| Salsita (Little Sauce) for Chile Rellenos | p. 142 |
| "Mexican Breakfast" | p. 143 |
| Frontera Gorditas | p. 144 |
| Chilaquiles con Salsa Verde (Crispy Tortilla Pieces with Green Sauce) | p. 146 |
| Migas con Huevos a la Mexicana (Scrambled Eggs with Crispy Tortillas, Onions, and Peppers) | p. 147 |
| Huevos Rancheros (Eggs with Ranchera Sauce) | p. 150 |
| "Mexican Breakfast" Potatoes | p. 148 |
| Chapter 8 Tamale Tutorial | p. 151 |
| Soaked Corn Husks for Tamales | p. 154 |
| Masa for Tamales | p. 155 |
| Pork or Chicken Tamales | p. 156 |
| Simply Sweet Tamales | p. 158 |
| Chapter 9 Enchilada Queen Sides | p. 160 |
| Rice | p. 161 |
| Sarita's Rice | p. 161 |
| Arroz Verde (Green Rice) | p. 162 |
| Beans | p. 163 |
| The Enchilada Queen Famous Retried Beans | p. 164 |
| Enchilada Queen Quick Refried Beans | p. 165 |
| Sylvia's Charro Beans | p. 166 |
| Enchilada Queen Frijoles Negros (Black Beans) | p. 167 |
| More Sides | p. 168 |
| Frontera Grilled Onions and Peppers | p. 168 |
| Poblano Grits | p. 169 |
| Rajas Poblanos in Crema (Roasted Poblanos in cream sauce) | p. 170 |
| Nopales Frescos (Fresh Chopped Cactus Leaves Salad) | p. 171 |
| Elotes (Roasted Corn) | p. 172 |
| Esquites (Pan-Fried Corn with Cilantro) | p. 174 |
| Ruby Red Grapefruit and Avocado Salad | p. 177 |
| Grapefruit Vinaigrette | p. 178 |
| Pan-Roasted Calabacitas (Squash) | p. 179 |
| Chapter 10 Enchilada Queen Sweet Endings | p. 180 |
| Enchilada Queen Classic Flan | p. 181 |
| Classic Tres Leches Cake | p. 184 |
| Enchilada Queen Chocolate Tres Leches Cake | p. 187 |
| Mexican Vanilla Ice Cream | p. 189 |
| South Texas Bunuelos | p. 195 |
| Enchilada Queen Sopapillas | p. 192 |
| Frontera Capirotada (Bread Pudding) | p. 193 |
| Tia Lupe's Polvorones | p. 190 |
| Pumpkin Empanadas | p. 197 |
| Chapter 11 Sipping with the Enchilada Queen | p. 198 |
| The Perfect Margarita | p. 199 |
| Enchilada Queen Perfect Margarita by the Glass | p. 201 |
| Enchilada Queen Perfect Margarita by the Pitcher | p. 202 |
| Ruby Red Margaritas by the Pitcher | p. 203 |
| Ruby Red Margarita by the Glass | p. 205 |
| Mango Margarita | p. 206 |
| Abundio's Prized Sangria | p. 207 |
| Aguas Frescas (Mexican Fruit Juice Drinks) | p. 208 |
| Agua de Sandia (Watermelon Juice Drink) | p. 208 |
| Enchilada Queen Refreshing Agua de Limon (Limeade) | p. 210 |
| Mexican Hot Chocolate | p. 211 |
| Mexican Hot Chocolate | p. 211 |
| Resource List | p. 213 |
| Acknowledgments | p. 215 |
| Index | p. 217 |