Beef Enchiladas, Red Chile Chicken Tamales, Gorditas, Homemade Chips...

Do Cinco de Mayo right. [America's Test Kitchen] [View in a Web browser →]( [The Best Mexican Recipes]( 175 kitchen-tested recipes that put the real flavors of Mexico within reach $29.99 $17.99—SAVE 40% [ORDER NOW]( [The Best Mexican Recipes]( “ Who Should Buy It: Anyone with an interest in Mexican cooking...the recipes are numerous, they work, and the step-by-step photos really help guide readers through some of the longer recipes such as making sopes or mole poblano.” – Yahoo Food Dear Home Cook, Mexico has had a huge and enduring influence on the American food scene. With this book we set out to tell the story of Mexican cooking in the United States through a collection of 175 foolproof recipes that range from the usual suspects ([tacos, fajitas, and burritos]( to street foods (sopes , gorditas, and grilled corn on the cob) to little-known authentic dishes that you rarely see north of the border (such as Sinaloa-Style Grill-Roasted Chickens and Soup of the Seven Seas). This book represents the [very best of Mexican cooking]( put through the filter of what makes sense for the American home kitchen. We used ingredients that are readily available at local supermarkets and streamlined steps wherever possible so you can be confident they’ll work for you the first time you make them. Order [The Best Mexican Recipes]( for just $15.95 (the cover price is $26.95). Buy two or more copies and get an even better deal—[50% off each additional copy](. My best to you, [Jack Bishop Signature] Jack Bishop Editor and Chief Creative Officer [save up to 50%]( [Cheesy Stuffed Ploblanos, Mexican-style Grilled Steak, Chicken Pozole Verde]( Find Mexican pantry staples at your local supermarket The test kitchen’s approach is always to teach and explain, and this book is no exception. We start at the supermarket, where the influence of Mexico has been so very noticeable. Even the most remote supermarket stocks an array of chiles, both fresh and dried. We demystify the world of anchos and poblanos and explain how to shop for other Mexican staples—everything from herbs and spices like epazote to vegetables like tomatillos and jicama to cheeses like Cotija and queso fresco. LEARN HOW: PREPARING CHILES [Inside Spread: Chiles 101]( [Inside Spread: Learn How, Preparing Chiles]( [ORDER NOW]( [Tortilla Soup, Beef Enchiladas, Mexican Street Corn]( Master Mexican favorites at home Not only is [The Best Mexican Recipes]( packed with foolproof recipes for familiar favorites like Beef Enchiladas, Chicken Tortilla Soup, Grilled Fish Tacos, and Chicken Chimichangas , but it will also introduce you to some of the many authentic regional dishes that make Mexican cuisine so unique. Oaxacan-style moles are represented with Chicken Mole Poblano and Pan-Roasted Cod with Amarillo Sauce. Yucatán-Style Barbecued Pork (traditionally made by cooking a whole suckling pig in a roasting pit) is transformed into a dish you can make at home using pork shoulder and a combined grill-oven smoking method. Fish Veracruz, which originated in that seaside town, is made by braising mild-flavored white fish (we used cod) in a savory sauce of chunky (canned) tomatoes, spices, and a bit of white wine for brightness. [save up to 50%]( [Sopes with Tomatillo Chicken with Radishes and Queso Fresco]( Three popular street foods from one simple dough Sopes are small, savory tarts with endlessly variable fillings that are a popular street food. Traditionally, masa-based dough is flattened into small thick disks that are cooked on an ungreased cast-iron pan called a comal. The edges are then pinched up, and the sopes are shallow-fried. Two problems emerged as we began developing a foolproof recipe: Many home cooks don’t have access to fresh masa, and handling hot dough was a nonstarter. For a simpler, less painful recipe, we made a simple dough using readily available masa harina (corn flour), and shaped the dough into sopes before cooking. Frying the raw shells in oil produced greasy results, so we parcooked the shells in a dry skillet before frying, which created crispy outsides and tender insides. We offer recipes for four simple, flavorful fillings. The same dough is used to make two other popular street foods: Gorditas (the shells are puffed and stuffed with fillings) and Panuchos (the shells are puffed and stuffed with refried beans, then fried until golden-brown and crispy). LEARN HOW: SOPES [Inside Spread: Learn How, Sopes]( [ORDER NOW]( [Ancho-Orange Pork Burritos]( Burritos with serious personality Burritos in America have a reputation for being over-stuffed, over-cheesed, and filled with bland, uninteresting ingredients. We took burritos to a whole new level by creating a filling based on a classic Mexican pork preparation called chilorio. In traditional chilorio, the pork is slowly simmered until it is fall-apart tender, pulled into bite-size pieces and fried, and then cooked again in a chile sauce. To simplify and streamline, we cooked boneless pork butt slowly and gently in the oven in a base of orange juice, vinegar, chiles, garlic, bay leaves, oregano, and cumin. While the pork cooled, we defatted and pureed the braising liquid to create a deeply flavorful sauce for the shredded pork. This pork deserves to be the star of the show, so a simple herbed rice was all we needed to complete our burritos—no cheese, beans, or guacamole necessary. RATINGS OF KEY EQUIPMENT [Inside Spread: Ratings of Key Equipment]( [SAVE UP TO 50%]( [Tamales with Red Chile Chicken]( Tamales in less time Tamales are small, moist corn cakes that can be stuffed with a variety of fillings—usually shredded chicken, pork, or beef, or a combination of cheese and chiles. The filled corn cakes are wrapped in corn husks and steamed. Traditional tamales are a labor of love; from boiling and grinding masa for the dough to tying each tamale closed for steaming. Our recipe makes the process easier and faster, using readily available ingredients like frozen corn and grits, and a rolling and steaming technique that eliminates the need for tying. We offer two fillings: meltingly tender and spicy Chipotle Beef, and a subtly sweet and spicy Red Chile Chicken. LEARN HOW: TAMALES [Inside Spread: Learn How, Tamales]( [ORDER NOW]( [Gorditas with Chicken and Pickled Onion and Cabbage Filling, Watermelon Fresca, Guacamole]( Inside The Best Mexican Recipes [Inside Spread: Tostadas]( 1. 175 fresh Mexican, Tex-Mex, and Mexican-inspired recipes 2. Why This Recipe Works shares information about the dish's origin, its traditional preparation, and how we developed our foolproof version 3. Learn How features demonstrate core techniques. 4. Full-color recipe photos show you how the final dish will look 5. The Building Blocks of Mexican Cooking familiarize you with the cooking methods that are used throughout the book [Inside Page: The Building Blocks of Mexican Cooking]( [SAVE UP TO 50%]( [Fresh Tomato Salsa, Sinaloa-Style Grill-Roasted Chickens, Turkey Green Enchiladas]( Dig in! You cannot fail. The 175 recipes featured in [The Best Mexican Recipes]( and refined over months in the test kitchen—will give you a solid foundation in cooking one of the world’s great cuisines. [The Best Mexican Recipes]( Order your copy of The Best Mexican Recipes and save 40% today! $29.99 $17.99 [ORDER NOW]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, and the America’s Test Kitchen Cooking School. 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