A Little Mexican Cookbook by Carolyn Dehnel

By Carolyn Dehnel

Mexican food is a wealthy melange of a number of assorted cultures. whereas it leisure on Aztec and Mayan foundations, the impact of Spanish cooking because the Conquest has subtle and adjusted it. this provides Mexican dishes an unforeseen subtlety of flavour specially to people who imagine Chilli con Carne ordinarily Mexican which it isn't. The subtlety comes not just from a mixture of alternative cultures but additionally from the mix and stability of alternative chiles, nuts, seeds and spices. This ebook seeks to introduce just a couple of of the jewels of the Mexican kitchen; you will discover a few surprises from the wealthy Mole Poblana con Pavo to the straightforward yet flavourful Pozole.

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Both of these drinks can be successfully prepared in large quantities.

Pour over ice into a tall glass and drizzle grenadine syrup over the top. Margarita fresh lime, halved salt 2 parts tequila I part orange-flavoured liqueur 1 part fresh lime juice Rub the rim of a glass with lime half and dip in salt, shaking off any excess. The glass may be frozen at this point. Combine tequila, liqueur and lime juice in an ice-filled shaker and strain into glass. Both of these drinks can be successfully prepared in large quantities.

Tequila Sunrise 2 parts tequila 4 parts orange juice I part grenadine syrup Mix tequila with the juice. Pour over ice into a tall glass and drizzle grenadine syrup over the top. Margarita fresh lime, halved salt 2 parts tequila I part orange-flavoured liqueur 1 part fresh lime juice Rub the rim of a glass with lime half and dip in salt, shaking off any excess. The glass may be frozen at this point. Combine tequila, liqueur and lime juice in an ice-filled shaker and strain into glass. Both of these drinks can be successfully prepared in large quantities.

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