An authority on Mexican cuisine shares his wisdom and experience on cooking south of the border in this collection of 120 recipes that includes classics as well as some of his own creations.Bring to a boil, partially cover the pot and simmer gently over medium-low heat until the corn is thoroughly tender a at a minimum ... Slower, longer cooking only means better pozole, as evidenced by the fact that in many places in Mexico huge pots of the ... Add to the shredded meat (there will be about 6 cups meat in all).
|Title||:||Mexico One Plate At A Time|
|Author||:||Rick Bayless, JeanMarie Brownson, Deann Groen Bayless|
|Publisher||:||Simon and Schuster - 2000-10-25|