Mexican Everyday by Bayless, Rick -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Contents Acknowledgments Introduction Pantry Basics for Mexican Cooking Chapter 1: Salads and Other Easy-to-Make Sides

Dressings

Classic Vinagreta for Five Moods Creamy Queso Añejo Dressing Pickled Jalapeño Dressing Lime-Cilantro Dressing Roasted Garlic Dressing with Green Chile Smoky Chipotle-Balsamic Dressing Chorizo Dressing Toasted Guajillo Chile Dressing Salsa Dressing Tangy Avocado Dressing My Favorite Salad Greens and Delicious Combinations

Vegetable Salads

Beans and Rice

Home-Cooked Beans (Stovetop, Slow-Cooker or Pressure Cooker) Fried Beans Quick Cowboy Beans Gulf Coast–Style White Rice Pilaf Classic Mexican Red Rice

Chapter 2: Contemporary Main-Dish Salads

Chapter 3: Classic Main-Dish Soups

Creamy Corn Soup with Chicken (or Ham) and Poblano Chile Classic Tortilla Soup with All the Trimmings Red Chileatole with Mushrooms, Chicken and Zucchini Red Chile Seafood Soup Mushroom-Potato Crema with Roasted Poblanos

Chapter 4: Quick Meals from the Grill: Seasonings, Salsas and Skills

Rubs and Marinades

Garlicky Ancho Chile Rub Smoky Chipotle Rub Garlic-Lime Marinade Adobo Marinade Ancho Puree with Whole Chiles Yucatecan Garlic-Spice Marinade

Classic Salsas

Chunky Fresh Tomato Salsa Rustic Roasted Tomato Salsa Smoky Chipotle Salsa with Pan-Roasted Tomatillos Fresh Tomatillo Salsa Roasted Tomatillo Salsa Toasty Arbol or Guajillo Chile Salsa Roasted Fresh Chile Salsa Guacamole Three Ways: Simple, Herby or Luxurious The Griller’s Skills: Tips for Quick-Grilling Ten Great Foods

Grilling Springboards: Classic to Contemporary

Chapter 5: Soft Tacos, Enchiladas, Tostadas and Tortas

Chorizo, Potato and Mushroom Tacos Smoky Pork Tinga Tacos with Avocado and Fresh Cheese Chipotle Beef Tacos with Caramelized Onions Green Chile Chicken Soft Tacos Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes and Romaine Seafood Salad Tacos with Tomato, Radish and Habanero Swiss Chard (or Spinach) Tacos with Caramelized Onion, Fresh Cheese and Red Chile Zucchini-Mushroom Tacos with (or without) Chorizo Mexican Scrambled Egg Tacos Corn Tortillas Reheating Corn Tortillas Tomatillo-Sauced Enchiladas with Spinach and Mushrooms Tomato-and-Jalapeño–Sauced Enchiladas with Sour Cream and Aged Cheese Red Chile Enchiladas with Chicken and Melted Cheese Crusty Black Bean–Chorizo Subs The All-Purpose Quick Tostada Homemade Tostadas

Chapter 6: Seafood, Poultry and Meat Main Dishes

Salmon in Luxurious Green Sesame Pipián Jalapeño-Baked Fish with Roasted Tomatoes and Potatoes Seared Salmon with Spinach and Creamy Roasted Peppers Snapper with Zucchini and Toasty Garlic Mojo Trout with Macadamias, Serrano and Green Beans Chipotle Shrimp Chicken in Oaxacan Yellow Mole with Green Beans and Chayote (or Potatoes) Chicken in Tangy Escabeche of Caramelized Onions, Carrots and Jalapeños Slow-Cooked Chicken with Tomatillos, Potatoes, Jalapeños and Fresh Herbs Chicken a la Veracruzana Red Chile Chicken and Rice with Black Beans Chicken with Roasted Peppers and Salsa Verde Tomatillo Pork Braise with Pickled Chiles Guajillo-Spiced Pork and Potatoes Red Chile Steak with Beans Pork Tenderloin a la Mexicana Mexican Beans with Chorizo and Greens Chipotle Meatballs Slow-Braised Lamb (or Goat) Jalisco-Style Quick-Seared Poblano Beef Tips Slow-Cooked Achiote Pork

Chapter 7: Desserts

Pineapple (or Other Fruit) Skillet Upside-Down Cake Skillet Fruit Crisp Fresh Lime Ice with Berries Roasted Plantains with Mexican Goat Milk Caramel and Nuts Mexican Shortbread Cookies

Index Copyright Also By Rick Bayless