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Fine Cooking

Fine Cooking Mexican 2018

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Fine Cooking offers knowledge and inspiration for passionate cooks. The November/December 2020 issue contains recipes featuring seasonal ingredients such as pomegranates, root vegetables, and cool-weather greens, plus easy weeknight dishes for a busy holiday season. Other special sections include three perfect turkeys for Thanksgiving—from a classic brined bird to an asado-style spatchcocked turkey, to soy-miso-glazed breasts—a classic Christmas menu, and a selection of beautiful maple desserts. Every issue of Fine Cooking includes numerous unique and delicious recipes as well as helpful tips and guidelines to ensure that each recipe you try at home turns out as beautiful and tasty as it appears in the magazine photos.

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Country:
United States
Language:
English
Publisher:
Meredith Corporation
Frequency:
Bimonthly
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6 Issues

in this issue

1 min.
flavor fans

IF YOU LOVE MEXICAN FOOD, then you know all about flavor. Rich, tangy mole sauces, spice-rubbed meats, and bright, snappy toppings are among the many tastes to savor. This issue has it all, from tasty tidbits (Mini Bean and Goat Cheese Tostadas, p. 16) and light meatless mains (Quesadillas with Roasted Poblanos and Onions, p. 61) to quick breakfasts (Silver Dollar Pancakes with Red Beans, Corn, Rice, and Chipotle Maple Syrup, p. 67) and weekend projects (Spicy Beef Tamales, p. 22). And don’t miss our selection of festive cocktails on pp. 8–10—they’re the ultimate party starters. —The Fine Cooking Editors @finecooking @finecookingmag…

4 min.
south-of-the-border sips

cucumber-basil margarita A refreshing cucumber and basil simple syrup makes this margarita a go-to cocktail to enjoy with your favorite spicy Mexican dish. The recipe is easily doubled. Serves 2 2 cups water2½ cups granulated sugar2 cups fresh basil leaves; more for garnish1 thinly sliced Persian cucumber; more for garnish3 Tbs. kosher salt1 Tbs. finely grated lime zest2 oz. tequila2 oz. fresh lime juice1 oz. Grand Marnier Combine the water, 2 cups of the sugar, basil, and cucumber slices, and steep for 30 minutes. Strain and chill. Combine the remaining ½ cup sugar, salt, and zest in a shallow bowl or plate. Lightly moisten the rims of two large margarita glasses. Dip each glass in the sugar mixture. Add the tequila, 2 oz. of the simple syrup, the lime juice, and Grand Marnier to a…

12 min.
appetizers

chorizo and potato crescents These crescents (shown on p. 12) make a great hors d’oeuvre and can be served with guacamole or just about any salsa for dipping. Yields about 36 1 large boiling potato (about ½ lb.), peeled and cut into ¼-inch dice½ lb. chorizo, preferably Mexican, casing removed and meat finely chopped, if necessary1 Tbs. vegetable oil plus 4 cups for deep-frying1 tsp. dried oregano (preferably Mexican), crumbled¼ tsp. salt, or to taste1 recipe Corn Tortilla dough (p. 17)1 recipe Fresh Green Salsa (below) In a saucepan of boiling salted water, cook the potato until it is just cooked through, about 3 minutes. Drain in a colander. Cook the chorizo with 1 Tbs. of the oil in a medium nonstick skillet over moderate heat, breaking up the meat while stirring, for 5 minutes.…

12 min.
beef

spicy beef tamales You can substitute cooked and shredded chicken or pork for the beef. Yields 8 tamales 2 tsp. olive oil¼ cup diced onion1 clove garlic, minced½ lb. ground beef1 cup diced tomato¼ cup diced red bell pepper2 jalapeños, seeded and diced¼ tsp. ground cumin¼ tsp. cayenne1 tsp. salt; more to taste¼ tsp. freshly ground black pepper; more to taste¼ cup homemade or lower-salt canned chicken stock¼ cup red wine8 corn husks1 recipe Basic Tamale Dough (opposite) In a large skillet, heat the oil over medium-high heat. Add the onion and garlic; cook until translucent. Add the beef and cook, stirring often, until the meat is no longer pink, about 5 minutes. Stir in the tomato, red pepper, jalapeños, cumin, cayenne, salt, and pepper, and cook about 2 minutes. Add the stock…

13 min.
pork

pork tenderloin guisada If you would like to use pork shoulder or butt instead, combine all the ingredients and cook on low for 8 hours, then shred the meat and stir it back into the sauce. (See the photo on p. 28.) Serves 6 to 8 1 lb. unpeeled gold potatoes, cut into ½-inch dice1 medium sweet onion, cut into ½-inch dice1 large jalapeño, seeded and finely chopped, about 2 Tbs.4 cloves garlic, minced, about 1½ Tbs.1 bay leaf¼ cup all-purpose flour1 to 2 tsp. crushed red pepper flakes2 tsp. chili powder1½ tsp. ground cumin Kosher salt½ tsp. smoked paprika1 12-oz. bottle brown ale, such as Newcastle3 Tbs. tomato paste4 tsp. Worcestershire sauce1 tsp. red-wine vinegar1 2½- to 3-lb. pork tenderloin, cut into 2-inch chunks Corn or flour tortillasShredded romaine lettuce, radish…

16 min.
poultry

chicken with mexican charred tomato sauce You’ll want to use two skillets for this recipe (shown on p. 38), as the skillet used to char the vegetables will need a good cleaning (and reseasoning, if cast iron) before it’s used again. Chipotle chiles add a nice smoky heat to the sauce; if you can’t find them, substitute a few dashes of your favorite hot sauce or chile paste. Serve this piquant chicken with lime wedges, chopped cilantro and chiles, and sour cream. Serves 4 3 cloves garlic1 small onion, quartered3 to 4 large tomatoes (18 to 20 oz. total)2 Tbs. butter or olive oil1 4-lb. chicken, cut into 6 pieces (or 3½ to 4 lb. chicken pieces)Kosher salt and freshly ground black pepper1 tsp. finely chopped canned chipotle chile (about 1 small)Leaves…