Tacos: 75 Authentic and Inspired Recipes [A Cookbook]

by Mark Miller, Benjamin Hargett

Overview

¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos.
 
The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller's recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.
 
Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.

Product Details

ISBN-13:	9781580089777
Publisher:	Clarkson Potter/Ten Speed
Publication date:	04/01/2009
Pages:	176
Sales rank:	1,105,903
Product dimensions:	8.50(w) x 8.50(h) x 0.60(d)

About the Author

Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico. 
 
Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
 
Jane Horn is an award-winning cookbook writer and editor. She lives in Piedmont, California.

Read an Excerpt

The Art of the Taco
(Continues…)

---

Excerpted from "Tacos"
by .
Copyright © 2009 Mark Miller.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Contents

The Art of the Taco - 3

Vegetables - 20

Chicken and Fowl - 38

Seafood - 56

Pork - 74

Beef, Lamb, and Game - 88

Breakfast - 110

Salsas - 124

Sides and Drinks - 136

Ingredients and Techniques - 149

Sources - 167

Index - 169

Editorial Reviews

While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe’s Coyote Café, takes the Mexican favorite to a new level in this single-subject title. . . . An appealing sense of enthusiasm and authority.”
—Publishers Weekly

From the Publisher

…not about 30-minute fajita platters—or 30-minute anything. But you'll be grateful, even as you stock your pantry with mail-ordered chilies you can't pronounce…Miller layers flavors and heat in thoughtful ways
—The New York Times

Christine Muhlke

While one might think of the taco as a simple street snack, Miller, chef and founder of Santa Fe's Coyote Cafe, takes the Mexican favorite to a new level in this single-subject title comprising 75 recipes. Organized by protein (with additional chapters on breakfast, salsas, sides and drinks), recipes for taco fillings take center stage and are preceded by informative headnotes and paired with suggested tortillas, accompaniments and drinks; each is tagged with a handy heat level indicator. The selection of tacos range from classic (pork carnitas) to inventive (Thai shrimp) and include a good number of vegetarian options. While some might be intimidated by ingredients such as wild boar, buffalo, elk and tamarind paste, the author includes source suggestions and some substitutions. Prep times for some recipes can be up to six and a half hours and may discourage those who want to keep things fast and easy in the kitchen. Nonetheless, this well-designed title has an appealing sense of enthusiasm and authority. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly