Reading through this book I was surprised that no one had written one before. Mexican cooking is perfect for the slow cooker!
The Mexican Slow Cooker by Deborah Schneider begins with a little bit about the slow cooker and ingredients. There a couple of pages on using both fresh and dried chiles that are invaluable. The recipes are broken into five chapters.
Mains and Guisados
Street Food Favorites
Basics, Rice, Beans, and Other Sides
So far, I have not come across a recipe I do not want to try. Many of the soups I have not eaten before but will definitely be cooking. There is a recipe for Menudo, something I am not a fan of but Husband LOVES. We have yet to find really good Menudo around here and visits to San Diego are planned around trips to Quatro Milpas. The recipe in the book looks very much like what he is after.
There is a recipe for Mole as well as many different tacos, even tamales. In addition to the recipe for tamales, you will find a Tamale 101 primer to help out those new to tamale making.
A variety of burrito fillings, rice, beans, and highly flavored meats with sauces ensure you will find what you are craving. There are even a few desserts, Coconut Rice Pudding topped with Mexican Chocolate anyone?
Corn is beautiful right now and I took Sopa de Elote y Calabaza (Fresh Corn and Zucchini Soup) for a test drive.
The surprise ingredient is corn cobs. After removing the corn from the cobs they are then simmered along with the soup. This little addition gave the soup a great depth. I added a bit of poblano chili to the pot and the finished dish was better than I would have expected. Really, really, good.
As the days become cooler and dinner turns from salad to soup, this book is going to get a ton of use.