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The Mexican Slow Cooker: Recipes For Mole, Enchiladas, Carnitas, Chile Verde Pork, And More Favorites

A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, Zesty Shredded Beef (Barbacoa), famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.

Paperback: 144 pages

Publisher: Ten Speed Press (July 31, 2012)

Language: English

ISBN-10: 1607743167

ISBN-13: 978-1607743163

Product Dimensions: 8.4 x 0.5 x 9 inches

Shipping Weight: 1.1 pounds (View shipping rates and policies)

Average Customer Review: 4.4 out of 5 stars  See all reviews (141 customer reviews)

Best Sellers Rank: #27,033 in Books (See Top 100 in Books) #20 in Books > Cookbooks, Food & Wine > Regional & International > Mexican #77 in Books > Cookbooks, Food & Wine > Cooking Methods > Slow Cooking #214 in Books > Cookbooks, Food & Wine > Kitchen Appliances

I am delighted with this addition to my slow cooker cookbooks; Mexican cuisine is a favorite of mine, and I have long wished that I had some authentic recipes that were adapted to the slow cooker. Usually after trying out recipes from a cookbook, I am able to do my own adaptations, but my experience has been that Mexican sauces, soups, and meat recipes were difficult to adapt. The few so-called "Mexican" recipes that I found in other slow cooker books were not at all what I was looking for; they tend to use tortillas layered in a slow cooker with canned ingredients (and sometimes meat) on top. The result is certainly not at all authentic, and the tortillas just fall apart with such long cooking.This book is a completely different sort of slow cooker book than some cooks will be used to: some of the recipes require some prep work (at a minimum, the chili peppers need to be roasted, peeled, and chopped), and many of the recipes require 4-6 hours of cooking. Sometimes there are ingredients to add in the last hour of cooking. A few reviewers have complained that the time factor for these steps defeats the purpose of the slow cooker. Each cook will need to judge that issue for himself or herself, but my view is that the use of fresh ingredients and a few extra steps such as browning the meat and roasting the peppers for maximum flavor bring authentic and delicious results. The prep work can be done the night before if time is short. The author suggests using a programmable cooker too, so that after 6 hours of cooking on low, it will automatically move to a "warm" setting. This seems like a good compromise for cooks who need to be away all day; you can still come home to a fine Mexican meal that is kept at serving temperature.

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