Cover image for The enchilada queen cookbook : enchiladas, fajitas, tamales, and more classic recipes from Texas-Mexico border kitchens
Title:
The enchilada queen cookbook : enchiladas, fajitas, tamales, and more classic recipes from Texas-Mexico border kitchens
ISBN:
9781250082916
Edition:
First edition.
Physical Description:
xii, 224 pages : illustrations (chiefly color) ; 24 cm
General Note:
Includes index.
Contents:
How I Became the Enchilada Queen -- Border Cuisine -- The Foundation -- Enchilada Queen Sauces -- Enchilada Queen Wisdom -- Salsas, Appetizers, and Snacks -- A la Parilla -- Enchilada Queen Homestyle -- Tamale Tutorial -- Enchilada Queen Sides -- Enchilada Queen Sweet Endings -- Sipping with the Enchilada Queen.
Genre:
Added Author:
Summary:
"The founder and chef of Texas' Sylvia's Enchilada Kitchen shares simple, flavor-transforming tricks and 80 recipes for enchiladas, fajitas and classic side dishes representing the best in Tex-Mex border town cooking,"--Baker & Taylor.
Holds:

Available:*

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Summary

Summary

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- Shrimp Enchiladas with Salsa Veracruzano- Stewed Chicken Breast Enchiladas with Salsa MoleAnd 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- La Fonda Tortilla Soup- Huevos Rancheros- Tamales with a variety of fillings- Sopapillas, Polvorones and BunuelosThe 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!


Author Notes

Dotty Griffith is a noted food journalist and editor. Growing up with close ties to Texas ranch life, Griffith has maintained a deep appreciation for simple Western cuisine. She lives in Dallas, Texas.


Reviews 3

Publisher's Weekly Review

Casares shares her culinary secrets for her signature enchiladas and many other popular Tex-Mex dishes in this outstanding resource. She began cooking at the age of 10 but it remained a hobby until she left the corporate world behind in her 40s and opened a small Mexican restaurant, which has since grown into three locations throughout the Houston metro area. Stating that Tex-Mex isn't true Mexican food (though it's often referred to as such), Casares makes a sound argument for its legitimacy, backing up her assertions with solid recipes for standards such as tortilla soup, basic tacos, fajitas, chile rellenos, and tres leches cake, in addition to showstopping enchiladas that range from simple cheese and beef to chicken with a creamy tomatillo sauce and stewed chicken breast with salsa mole puebla. The book's real payoff is in the details: her simple secret chile sauce for tortillas that infuses extra flavor into those signature enchiladas, the mashup of pico de gallo and traditional guacamole that she calls Picamole, and the red wine garlic butter she applies to her grilled red snapper Veracruz. The closest Casares comes to cutting corners is employing Knorr chicken bouillon in soups and stews and Velveeta in chile con queso (both of which she happily defends). The book isn't the easiest road to deeply satisfying a craving for real Tex-Mex, but it's one of the best resources on the subject, and is sure to satisfy home cooks in any location. This is the only Tex-Mex cookbook you'll ever need. (Nov.) © Copyright PWxyz, LLC. All rights reserved.


Booklist Review

Casares is one patient cook and teacher. After all, making enchiladas from scratch involves some heavy-duty work with a comal (cast-iron pan), nimble fingering of masa harina, and a good eye and nose to judge the exact time of doneness. She's got just the right background for instructing wisely and slowly: an undergraduate degree in biochemistry and more than enough experience in the food industry. Her breakout, in 1995, was the establishment of a home-style enchilada restaurant; the rest, as they say, is history. The culture at Casares' restaurant, Sylvia's Enchilada Kitchen, completely debunks the notion of Tex-Mex food as an indistinguishable globby brown stew on a plate. Instead, Casares carefully and lovingly shows readers the how-to's of enchiladas and tamales (with photographs); shares the recipe for her Holy Trinity Spice Paste; and, in general, explains her 80 border-cuisine dishes, from the two-step secret to enchiladas to the glorious chocolate tres leches cake. Enchilada queen: a much-deserved accolade.--Jacobs, Barbara Copyright 2016 Booklist


Library Journal Review

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. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Table of Contents

Oscar Casares
Forewordp. xi
Introduction How I Became the Enchilada Queenp. 1
Chapter 1 Border Cuisine: Eating Along the Rio Grandep. 5
Chapter 2 The Foundation: Trotillas, Basics, Flavor Tricksp. 9
Equipmentp. 10
Ingredientsp. 10
Enchilada Queen Tortilla Bootcampp. 11
Handmade Corn Tortillasp. 13
Handmade Flour Tortillasp. 15
Enchilada Queen Chicken Stockp. 18
Sylvia's Flavor Tricksp. 19
The Tex-Mex Holy Trinity: Garlic, Cumin, and Black Pepper Spice Paste (Big Batch)p. 20
The Tex-Mex Holy Trinity: Garlic, Cumin, and Black Pepper Spice Paste (Small Batch)p. 20
Enchilada Queen Seasoning Blend (Big Batch)p. 22
Enchilada Queen Seasoning Blend (Small Batch)p. 22
Enchilada Queen Grilled Vegetable Seasoning Blendp. 23
Enchilada Queen Lime, Garlic, and White Wine Butterp. 23
Sylvia's Brine for Grillingp. 24
Chapter 3 Enchilada Queen Saucesp. 25
The Heart and Soul of Rio Grande Cursine
Classic Tex-Mex Chili Gravyp. 27
Chili con Came Gravyp. 28
Salsa Rojap. 29
Salsa Hidalgo Rojap. 30
Salsa Rancherap. 31
Mole Pueblap. 32
Salsa Caserap. 34
Salsa Espanolap. 35
Salsa Veracruzanap. 36
Salsa Suizap. 37
Salsa Verdep. 38
Salsa de Crema Verdep. 39
Salsa de Cremap. 40
Salsa de Jaibap. 41
Chapter 4 Enchilada Queen Wisdom or Why Sylvia Is "the Queen."p. 42
Fillings for Enchiladasp. 44
Rio Grande Ground Beefp. 44
Polio Guisado (Stewed Chicken)p. 45
Stewed Chicken Breastp. 46
Carnitas (Slow-Fried Pork)p. 47
Calabacitas and Maiz (Squash and Corn)p. 49
Spinachp. 50
Shrimp or Crab with Butter and Garlicp. 51
The Enchilada Queen's Texas Two-Step Secret to Great Enchiladasp. 52
Enchilada Queen Secret Chile Sauce for Flavoring Tortillasp. 53
Enchilada Queen Texas Two-Step: To Flavor and Soften Corn Tortillas ©p. 54
Tex-Mex Enchiladasp. 57
Refugio: Cheese Enchiladas with Chili Gravyp. 59
Donna: Beef with Chili Gravyp. 57
Mcallen: Chicken with Chili Gravyp. 60
Kinena: Beef or Chicken Fajita with Chili Gravyp. 61
El Paso: Rio Grande Ground Beef or Cheese and Onions with Chili Gravy or Salsa Rajap. 63
Crystal City: Spinach with Salsa Verdep. 65
Laguna Madre: Crab with Salsa de Jaibap. 66
Sarita: Calabacitas and Maiz with Salsa de Cremap. 68
Mex-Mex Enchiladasp. 69
San Miguel: Chicken with Salsa Suizap. 69
Mexico City: Chicken with Salsa Verdep. 71
Morelia: White Cheese with Salsa Rojap. 72
Tampico: Shrimp with Salsa Veracruzanap. 75
Monterrey: Chicken, Beet or Cheese with Salsa Espanolap. 76
Chihuahua: White Cheese, Polio Guisado, or Rio Grande Ground Beef with Salsa
Rancherap. 77
Puebla: Stewed Chicken Breast with Mole Pueblanop. 78
Hidalgo Verde: Carnitas with Salsa de Crema Verdep. 80
Hidalgo Roja: Carnitas (Slow-Fried Pork) with Salsa Hidalgo Rojap. 81
Guadalajara: Chicken with Salsa Caserap. 82
Chapter 5 Salsas, Appetizers, and Snacksp. 83
Salsa de Mesa (Table Salsa)p. 85
Frontera Pico de Gallo Salsa (Fresh Border Salsa)p. 86
Enchilada Queen Salsa de Casap. 87
"Hair on Fire" Habanera Salsap. 88
Fresh Guacamolep. 89
Enchilada Queen Avocado Salsa Dipp. 91
Picamolep. 92
Enchilada Queen Chile con Quesop. 95
Sylvia's Enchilada Kitchen Nachosp. 96
Coctel de Camaron (Shrimp Cocktail)p. 97
Ceviche a la Veracruzanap. 98
Tacos Rancheros (Homestyle Tacos)p. 101
Gulf Coast Fish Tacosp. 102
Grilled Fish for Tacosp. 104
Fried Fish for Tacosp. 105
Flautas Rio Grandep. 106
Chapter 6 A la Parilla: Border Grillingp. 107
Frontera Beef (or Chicken) Fajitasp. 108
Came Asada (Grilled Steak)p. 111
Huchinango a la Veracruzana (Red Snapper Veracruz)p. 113
Rockport: Mesquite Grilled Shrimpp. 114
Frontera Cabrito: Mesquite-Roasted Baby Goatp. 115
Hebronville: Grilled South Texas Ranch Quailp. 119
Chapter 7 Enchilada Queen Homestyle: Soups and Strews, Family Dishes, and "Mexican Beakfast"p. 120
Soups and Stewsp. 121
Enchilada Queen Tortilla Soupp. 122
La Fondita Tortilla Soupp. 125
Caldo de Res (Vegetable Beef Soup)p. 123
Sylvia's Sopa de Fideo (Vermicelli Soup)p. 129
Sylvia's Caldo de Polio (Chicken Vegetable Soup)p. 127
Crema de Elote con Jaiba (Corn and Crab Soup)p. 130
Frontera Came Guisada (Beef Stew Border Style)p. 134
Puerco Guisada (Braised Pork)p. 133
Rio Grande Valley Arroz con Polio (Chicken with Rice)p. 136
Chiles Rellenos (Stuffed Poblano Peppers)p. 139
Salsita (Little Sauce) for Chile Rellenosp. 142
"Mexican Breakfast"p. 143
Frontera Gorditasp. 144
Chilaquiles con Salsa Verde (Crispy Tortilla Pieces with Green Sauce)p. 146
Migas con Huevos a la Mexicana (Scrambled Eggs with Crispy Tortillas, Onions, and Peppers)p. 147
Huevos Rancheros (Eggs with Ranchera Sauce)p. 150
"Mexican Breakfast" Potatoesp. 148
Chapter 8 Tamale Tutorialp. 151
Soaked Corn Husks for Tamalesp. 154
Masa for Tamalesp. 155
Pork or Chicken Tamalesp. 156
Simply Sweet Tamalesp. 158
Chapter 9 Enchilada Queen Sidesp. 160
Ricep. 161
Sarita's Ricep. 161
Arroz Verde (Green Rice)p. 162
Beansp. 163
The Enchilada Queen Famous Retried Beansp. 164
Enchilada Queen Quick Refried Beansp. 165
Sylvia's Charro Beansp. 166
Enchilada Queen Frijoles Negros (Black Beans)p. 167
More Sidesp. 168
Frontera Grilled Onions and Peppersp. 168
Poblano Gritsp. 169
Rajas Poblanos in Crema (Roasted Poblanos in cream sauce)p. 170
Nopales Frescos (Fresh Chopped Cactus Leaves Salad)p. 171
Elotes (Roasted Corn)p. 172
Esquites (Pan-Fried Corn with Cilantro)p. 174
Ruby Red Grapefruit and Avocado Saladp. 177
Grapefruit Vinaigrettep. 178
Pan-Roasted Calabacitas (Squash)p. 179
Chapter 10 Enchilada Queen Sweet Endingsp. 180
Enchilada Queen Classic Flanp. 181
Classic Tres Leches Cakep. 184
Enchilada Queen Chocolate Tres Leches Cakep. 187
Mexican Vanilla Ice Creamp. 189
South Texas Bunuelosp. 195
Enchilada Queen Sopapillasp. 192
Frontera Capirotada (Bread Pudding)p. 193
Tia Lupe's Polvoronesp. 190
Pumpkin Empanadasp. 197
Chapter 11 Sipping with the Enchilada Queenp. 198
The Perfect Margaritap. 199
Enchilada Queen Perfect Margarita by the Glassp. 201
Enchilada Queen Perfect Margarita by the Pitcherp. 202
Ruby Red Margaritas by the Pitcherp. 203
Ruby Red Margarita by the Glassp. 205
Mango Margaritap. 206
Abundio's Prized Sangriap. 207
Aguas Frescas (Mexican Fruit Juice Drinks)p. 208
Agua de Sandia (Watermelon Juice Drink)p. 208
Enchilada Queen Refreshing Agua de Limon (Limeade)p. 210
Mexican Hot Chocolatep. 211
Mexican Hot Chocolatep. 211
Resource Listp. 213
Acknowledgmentsp. 215
Indexp. 217