The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes from Texas-Mexico Border Kitchens

by Sylvia Casares, Dotty Griffith (With), Oscar Cásares (Foreword by)

Overview

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!

Product Details

ISBN-13:	9781250082916
Publisher:	St. Martin's Publishing Group
Publication date:	11/01/2016
Pages:	240
Sales rank:	448,818
Product dimensions:	7.60(w) x 9.20(h) x 0.90(d)

About the Author

SYLVIA CASARES is the “Sylvia” in Sylvia’s Enchilada Kitchen. A former food scientist, she opened her first restaurant in Houston twenty years ago. When Texas magazine anointed Casares “The Queen of Tex-Mex Cuisine,” she was positioned as the cuisine's official spokesperson. She was recently selected by USA Today as one of the “Top 10 Great Mexican Restaurants” in the USA, and was selected by Texas Monthly as one of the Top 50 Tex-Mex restaurants in Texas.

DOTTY GRIFFITH is a food journalist who has written more than eight cookbooks, including The Texas Holiday Cookbook, Wild About Chili, and The Contemporary Cowboy Cookbook. Though firmly rooted in Texas, Griffith considers herself an international citizen of the food world.

Table of Contents

Foreword By Oscar Casares
Introduction: How I Became the Enchilada Queen
Chapter 1: Border Cuisine: Eating Along the Rio Grande
Chapter 2: The Foundation: Tortillas, Basics, Flavor Tricks
Chapter 3: Enchilada Queen Sauces: The Heart and Soul of Rio Grande Cuisine
Chapter 4: Enchilada Queen Wisdom or Why Sylvia Ruless
Chapter 5: Salsas, Appetizers and Snacks
Chapter 7: Enchilada Queen Homestyle: Soups and Stews, Family Dishes and “Mexican Breakfast”
Chapter 8: Tamale Tutorial
Chapter 9: Enchilada Queen Sides
Chapter 10: Enchilada Queen Sweet Endings
Chapter 11: Sipping with The Enchilada Queen

Editorial Reviews

"Casares shares her culinary secrets for her signature enchiladas and many other popular Tex-Mex dishes in this outstanding resource…This is the only Tex-Mex cookbook you’ll ever need." —Publishers Weekly

From the Publisher

09/15/2016
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.

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