From crazy home kitchens, to tiny holes-in-the-wall, to street carts to swanky margarita shrines, great Mexican food can be found in many places, silhouettes and sizes. But no matter how you get it, you want it when you want it and how you want it. Am I right?
Can I share with you that experiencing Mexican cuisine is now as easy as perusing your Kindle or thumbing through the paperback pages of Muy Bueno? It is a new kind of cookbook featuring three generations of authentic Mexican flavor through kick-butt recipes laced with a few simple words of family insight and wisdom. Over 100 recipes, a glossary of chile peppers, breathtaking mouth-watering photos and easy instructions lead to lusty, spice-dusted memories. Read on, amigo.
Delicious, authentic and innovative Mexican food is a point of pride for authors Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza, so it comes as no surprise that some of the best Mexican food you’ll ever get a chance to try can be found in Muy Bueno. The hardest part is choosing a recipe to start with.
Appetizers begin on page 109. The chefs’ fresh and inventive take on Mexican classics make for some grand tasting adventures. How about Bacon-Wrapped Shrimp with Jalapeῆo (page 113)? Roasted Green Chilies with Buttermilk and Cheese looks good to me on page 121. I am looking for the Margarita mix right about now.
Ever wanted to be the Salsa King/Queen? No problem. Try the Avocado and Tomatillo Salsa recipe on page 51. Just 8 ingredients to perfection. Something more earthy calling your name? Make the Mushroom, Jalapeῆo, and Cilantro Salsa on page 56. It is going to promise you ae call back for the next party.
Think you know enchiladas? Hmm. This book has three fresh takes on enchiladas that will rock your world. What are they? Buy the book. They start on page 171. Just sayin.
Never found a Mexican dessert you could really bond with? Shame on you. Muy Bueno shows the way with over 10 robust choices like Churros with Mexican Chocolate Dipping Sauce (Page 245) or Buῆuelos (page 249). The crunchy and caramel melty parts in the Buῆuelos are going to bring you to your knees. Guaranteed.
I am guessing at this point you are definitely in the mood for hot, tasty Mexican food. Whether comfort style or innovative flair is your deal, how about breaking out the credit card and heading to your favorite brick and motor or online bookseller at a breakneck pace. $13.99 Kindle version. Paperback (which looks and feels like a hardback edition) is about $20. Olé!
Beef Brisket Tacos
Tacos de Carne Deshebrada
Makes 12 to 24 tacos
Beef brisket is one of the easiest recipes to prepare when using a slow cooker. Just set up your slow cooker, add all the ingredients, turn it on, close the lid, and walk away. When you come back in 8 to 10 hours the meat just falls apart and is ready for the tacos. Mom always made beef brisket when we had a family get together and now I know why—it’s easy, delicious, and she would always use the leftover brisket to make another family favorite, shredded beef flautas (page 157).
2 to 4 pounds beef brisket, fat trimmed
2 ounces liquid smoke per pound of meat (recommend Claude’s Brisket Marinade Sauce)
2 bay leaves
12 ounces beer
Salt to taste
Ground black pepper to taste
12 to 24 corn tortillas (depending on how much you fill each taco)
Crema Mexicana or sour cream
Chopped white onions
Avocados, pitted, peeled, and sliced
Salsa of choice
Place the brisket, liquid smoke, bay leaves, and beer in a slow cooker. Cook on low for 8 to 10 hours.
Remove the brisket and shred the meat. Add salt and pepper to taste. Warm the corn tortillas. Place shredded brisket in tortillas and add your favorite toppings.
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