Amor y Tacos: Modern Mexican Tacos, Margaritas, and by Deborah Schneider

By Deborah Schneider

"Love and Tacos"

Think you recognize what a taco is? reassess. This scorching little publication provides a deliciously new solution to “do” Mexican—not simply tacos but in addition antojitos (the “little bites” which are Mexico’s version on tapas), salsas, tequila- and mezcal-based cocktails, and the amazingly thirst-quenching fruit beverages referred to as aguas frescas.

Taking her cue from the taqueros who vend clean, artistic, lovingly ready foodstuff from roadside stalls in Baja and street-side vehicles in Tijuana, writer Deborah Schneider shakes up and recombines conventional Mexican flavors in ways in which will dazzle your flavor buds. Her encouraged, speedy, easy-to-make dishes contain Garlic Shrimp Tacos with Poblano Chiles, Deep-Fried Fish Tacos with highly spiced Coleslaw, Lemon-Garlic chook Tacos with Mezcal, a vegetarian taco with quesa fresca (fresh cheese), or even a taco filled with shredded red meat that’s been simmered in Coca-Cola.

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Heat a nonstick wok (or skillet) over high heat. Add the oil and rotate the wok to coat the sides. When very hot, stir-fry the chicken about 2 minutes or until it begins to brown. Remove to a serving bowl and keep warm. 5. Discard any excess oil from the wok and reduce heat to medium. Pour the sauce into the wok and bring to a boil. Return the chicken to the wok and stir until heated through. Add 2 or 3 tablespoons of stock or water to prevent scorching if the mixture seems dry. Garnish with green onions (scallions) and serve with rice and a cooked ­vegetable.

Makes 2 servings Noodles Tossed with Garlic, Pork and Vegetables Zhurou Laomien Pork is the meat of choice in Chinese cooking, but don’t hesitate to substitute beef, chicken or shrimp. This is a perfect one-dish meal, and a good way to use leftovers. 8 oz (225 g) dried wheat noodles 1. Parboil the noodles (see recipe on pages 28–29 or follow package directions) and keep warm. Combine the sauce ingredients in a small bowl and set aside. Prepare the remaining ingredients and place within easy reach of the stove.

5. Heat the wok again over high heat and add the remaining tablespoon of oil. Stir-fry the garlic and ginger for 3–4 seconds. Then add the chicken and stir-fry about 2 minutes or until it begins to brown. 6. Stir in the sauce and mix well with the chicken. Return the leeks to the wok, stirring and tossing until heated through. Serve with rice. Makes 2 servings Lychees and pineapples grow abundantly in southern China, where they are used, with their juices, in chicken and pork dishes. 8–12 oz (200–300 g) boneless, skinless chicken cut into bite-size pieces Ground Sichuan pepper or freshly ground black pepper, to taste 1 tablespoon cornstarch Sauce 1 tablespoon reduced-sodium soy sauce 3 tablespoons lychee juice 3 tablespoons rice vinegar or other mild vinegar 2 tablespoons sugar 3 tablespoons unsalted chicken stock or water Ground red chili or chili oil or ground red pepper, to taste • • • rotate the wok to coat the sides.

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