Download Amor y Tacos: Modern Mexican Tacos, Margaritas, and by Deborah Schneider PDF

By Deborah Schneider

"Love and Tacos"

Think you recognize what a taco is? re-examine. This scorching little booklet supplies a deliciously new method to “do” Mexican—not simply tacos but in addition antojitos (the “little bites” which are Mexico’s edition on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit beverages referred to as aguas frescas.

Taking her cue from the taqueros who vend clean, creative, lovingly ready nutrients from roadside stalls in Baja and street-side vans in Tijuana, writer Deborah Schneider shakes up and recombines conventional Mexican flavors in ways in which will dazzle your style buds. Her encouraged, quickly, easy-to-make dishes contain Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with highly spiced Coleslaw, Lemon-Garlic bird Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), or even a taco crammed with shredded pork that’s been simmered in Coca-Cola.

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Extra resources for Amor y Tacos: Modern Mexican Tacos, Margaritas, and Antojitos

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2. Melt 6 ounces of the white chocolate in the top of a double boiler set over hot water. If you don’t have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water. 3. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces of white chocolate and stir until all of the chocolate is melted and smooth. 4. Insert a candy thermometer or chocolate thermometer into the melted chocolate.

The hole should be about 1⁄4 inch. If desired, use a pastry bag fitted with a 1⁄4-inch round tip. 4 4 • T H E U L T I M A T E C A N D Y B O O K 7. Squeezing the bag, follow the design you drew on the parchment paper, making the lines thick enough to hold together when the chocolate hardens, at least 1⁄4 inch. 8. Place the webs in the refrigerator for about 1 hour or until they have hardened. Carefully peel the webs off the parchment. Store them in layers, separated by wax paper, in an airtight container at room temperature or in the refrigerator for up to 2 weeks.

4 6 • T H E U L T I M A T E C A N D Y B O O K 7. Drop tablespoonsful of the chocolate coconut mixture onto the prepared cookie sheet, creating tall haystacks. Allow the stacks to harden at room temperature, about 4 hours, or place them in the refrigerator for 1 hour. 8. Store the haystacks in one layer in an airtight container at room temperature or in the refrigerator for up to 3 weeks. V A R I A T I O N S BUTTERSCOTCH COCONUT HAYSTACKS Substitute 10 ounces butterscotch chips for the white chocolate.

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