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HEMEXI
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Mexican
t he
Slow Cooker
Recipes for Mole, Enchil adas,
Carnitas, chile verde pork,
and More favorites
Debor ah Schneider
Photography by Maren Caruso
C ontent s
t h a nk s
vi
In t r o d u c t i o n
U s in g t he S l o w C o o k e r
Soups 11
Mains and Guisados 35
Street Food Favorites 57
Basics, Rice, Beans, and Other Sides 93
Desserts 117
In g r e d ie n t s
Ind e x
13 4
12 9
This easy soup tastes of the very essence of corn. Try to find sweet yellow corn at your market. It contains more starch than white corn, which naturally thickens the soup, and the long simmering in the slow
cooker brings out the corns natural sweetness. Simmering the scraped cobs with the soup gives it even
more flavor, while a final swirl of thick Mexican crema gives it a touch of buttery decadence.
4 ears fresh sweet yellow corn
3 tablespoons salted butter
1 white onion, finely diced
1 teaspoon whole coriander seeds, crushed
2 small zucchini or green calabaza squash,
finely diced (about 2 cups)
6 cups water
1 teaspoon kosher salt
1 tablespoon shredded fresh epazote leaves
To serve
1/ 3 cup heavy cream or Mexican crema
28
Pollo en Salsa
Chicken in Tomato-Jal apeo Salsa u Serves 6
This dish is traditionally made with a whole chicken, which is cut into pieces and cooked slowly until
tender. This results in a wonderful flavor, of course, but you can substitute boneless chicken if you prefer,
which will also shorten the cooking time. The chicken finishes by simmering in a fresh tomato sauce, made
medium-spicy with jalapeos. Turn up the heat by using picante serrano chiles, or substitute poblano or
Anaheim chiles for great flavor but little or no heat. Serve with warm tortillas, beans and rice, or roasted
potatoes to mop up all that wonderful sauce. Any leftover chicken, shredded in the sauce, makes an excellent filling for tacos, enchiladas, or tamales.
1 tablespoon fresh lard or vegetable oil
4 pounds chicken pieces (breasts, thighs,
or a combination)
2 cups water
2 teaspoons kosher salt
8 large Roma tomatoes (about 2 pounds total)
4 large jalapeo chiles, stemmed and seeded
1/ 2 white onion, coarsely chopped
4 large cloves garlic
To serve
Chopped fresh cilantro
38
Elotes
Simmered Fresh Corn with Epazote, Chiles, Butter, and Lime u Serves 4
Mexican farmers cultivate more than three hundred distinct varieties of corn, so its no surprise that corn
forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines
through the messy, delicious combination of butter, lime, salty cheese, creamy mayonnaise, and a sprinkle
of mild chiles.
4 ears fresh corn
2 tablespoons salted butter
1 tablespoon kosher salt
3 sprigs fresh epazote
To serve
Melted salted butter
Mild ground chiles, such as guajillo or
ancho chile
Crumbled cotija cheese
Lime wedges
Mayonnaise
113
Pan y Chocolate
Mexican Chocol ate Bread Pudding with Bananas u Serves 6 to 8
This addictive bread pudding is a favorite at my SOL Cocina restaurants. The moist, cake-like pudding is
studded with bananas that have been sauted in brown sugar, and it is infused with the warm flavors of
cinnamon, allspice, and cardamom, which flavor the Ibarra Mexican chocolate. Cracking the lid toward the
end of the cooking time allows the pudding to firm up. You probably wont have leftovers, but if you do, be
sure to refrigerate them; its just as good cold.
3 tablespoons vegetable shortening
3 cups milk
11/ 2 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/ 2 teaspoon kosher salt
1 disk Ibarra Mexican chocolate, broken
into pieces
2 cups semisweet chocolate chips
4 large eggs, beaten
2 tablespoons salted butter
2 ripe but firm bananas, peeled and diced
2 tablespoons dark brown sugar
8 cups cubed firm white bread
To serve
Vanilla gelato
Fresh strawberries
until the chocolate has melted. Let cool to lukewarm, then whisk in the beaten eggs.
While the milk cools, melt the butter in
a 10-inch skillet over medium heat. Add the
bananas and brown sugar and saut for several
minutes, until the bananas are glazed.
Place the bread in a large mixing bowl. Add
the chocolate mixture, the sauted bananas, and
the remaining 1/2 cup chocolate chips. Stir well.
Pour the bread pudding into the cooker, cover,
and cook on low 4 to 4 1/2 hours, or until puffed
and firm. For the last 30 minutes, open the lid a
small crack to let excess steam escape. Uncover
and let cool in the insert for 30 minutes. Serve
from the cooker, or unmold onto a plate: Run a
rubber spatula around the edges to loosen. Grasp
the ends of the foil and lift out of the insert. Turn
upside down, peel off the foil, and turn right side
up onto a serving plate. Serve warm or cold, with
a scoop of gelato on top and the strawberries
alongside.
Variation
If you have access to a Mexican panadera, you
can make this dessert with churros instead of
bread. Reduce the sugar to 1/ 2 cup and eliminate
the cinnamon.
Desser ts
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