Salsas and Tacos: Santa Fe School of Cooking
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!
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Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa! This book combines mouth-wateringly unique taco recipes with tried-and-true salsa recipes that add an extra kick to any dish, from the definitive experts of southwestern cuisine at the Santa Fe School of Cooking. "Hold onto Your Hat" Habanero Salsa Chicken al Carbon and Avocado Wrap Grilled Pineapple Salsa Apple Pie Tacos Grapefruit-Orange Salsa Baja-Style Fish Tacos with Chipotle Mayonnaise Roasted Pepper Relish with Raisins and Pinon Nuts Tomatillo-Papaya Salsa Plus recipes for fresh tortillas, authentic Mexican sauces, techniques for roasting and toasting, info on chiles, and much more! With inventive flavor combinations, full-color photographs, and resources for ingredients, this hot little book offers endless ideas for tacos and their perfect toppings.
Mango Salsa\ This is a wonderful garnish for grilled tuna or salmon, or any fish taco. It can also be used as a base for an excellent fish salad by mixing about one pound of grilled tuna or salmon into the salsa.\ Yield: 3 cups\ 2 large ripe mangoes\ 1 medium hothouse cucumber, cut into quarter-inch dice\ 2 medium red bell peppers, roasted, peeled, seeded, and cut into quarter-inch dice\ 1 medium red onion, peeled and cut into quarter-inch dice\ 1/3 cup coarsely chopped fresh cilantro\ 2 to 3 serrano chiles, minced\ Fresh lime juice to taste\ Salt to taste\ 1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large flat pit in two pieces, then cut it from the narrow edges of the pit. Cut these pieces into quarter-inch dice.\ 2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, chiles, lime juice, and salt. Toss gently but thoroughly.\ 3. Let the salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
Salsas & Tacos Make the Fiesta9Ingredients for Salsas10Roasting and Toasting Chiles12Chiles13Grilled Nopal and Poblano Chile Salsa15Tropical Fruit Salsa18Huitlacoche-Roasted Corn Relish20Roasted Tomatillo Salsa21Roasted Corn and Anasazi Bean Salsa22Tomatillo-Papaya Salsa24"Hold Onto Your Hat" Habanero Salsa25Kumquat-Habanero Relish26New Mexico Red Chile Salsa28Tomatillo-Avocado Salsa30Pickled Red Onions32Mango Salsa33Grilled Pineapple Salsa34Bing Cherry-Pistachio Salsa36Jicama-Watermelon Salsa38Chicos, Posole, and Grilled Onion Salsa39Roasted Habanero Pickled Onions41Lemon Cucumber Salsa42Roasted Pepper Rajas44Roasted Pepper Relish with Raisins and Pinon Nuts45Grapefruit-Orange Salsa46Roasted Tomato Salsa48Fresh Tomato Salsa49Salsa Rouge50Taco Fillings Bold on Taste53Ingredients for Tacos54Cooking Equipment54Piperade Brunch Tacos55Adobo Pork Tacos with Grilled Pineapple56Pork Carnitas Tacos58Tacos al Pastor59Cochinita Pibil60Tacos of Calabacitas63Hot and Smoky Shrimp Tacos66Chargrilled Fish Tacos with Caribbean Seasonings68Baja-Style Fish Tacos with Chipotle Mayonnaise69Pollo in Salsa Verde70Grilled Vegetable Wrap72Chicken al Carbon and Avocado Wrap74Creamy Chicken and Almond Tacos75Fire-Roasted Corn and Poblano Chile Tacos76Carne Asada78Steak and Mushroom Tacos with Green Chiles80Tacos de Lengua81Roasted Wild Mushroom Tacos with Queso Fresco82Potato, Poblano Chile, Spinach Tacos with Cream84Fresh Corn Tortillas85Fresh Flour Tortillas85Apple Pie Tacos86Frijoles Charros88Spicy Coleslaw88Guacamole89Salsa Fresca90Salsa Verde90Resources91Acknowledgments92Index94Santa Fe School of Cooking and Market96
