My newest cookbook is the Mexican Slow Cooker by Deborah Schneider and it is one that should be on your counter, too. For a bottom line up-front (BLUF) take on the book: I love it, but it is not a book for everyone. I love the pictures, the obvious thought that went into creating authentic Mexican dishes and the flavors that this food delivers. This is definitely not a “dump and go” slow cooker book and I love that about it. I think there are plenty of those books out there and I’m not yearning for more of those kind of recipes. Having an authentic, inexpensive Mexican meal that I made myself with some prep in the morning and some prep right before dinner makes me feel like I am winning at dinner.
This book is a great option for the “weekend warrior” or home-intermittently-during-
I love that this book has so many recipes that are freezer friendly. We love leftovers because it makes a home-cooked meal easy and freezing does the same. I know I will continue to make these recipes and freeze some so that I can have an easy Mexican meal (or at least parts of it) ready quickly.
I wanted to try out a variety of the recipes that are different from things I’ve made at home before. We ended up having to substitute ingredients for several recipes because our grocery store options are limited, but we still loved the recipes. Here is our take on the recipes we tried:
Sopa de frijol (page 13). We shop at a pared down American grocery store so opted for pinto beans and regular oregano. I wanted to make this early in the week so we used store-bought beef broth instead of caldo de res. This soup requires turning off the cooker and allowing it to settle for fifteen minutes to skim the fat from the top. The impatient part of me after a long day wanted to just eat already but doing this patient resting of the dish to allow easy removal of the fat made for a perfect dish. This one was definitely spicy and smoky and really felt Mexican.
Sopa de lentejas y longaniza (page 25). Our store sells the cured chorizo but not longaniza so we made a substitute. We are a lentil-obsessed family so I figured this one would be a huge hit. Four out of five of us loved this one. Hubby found this one underwhelming, but the rest of us loved the hearty, smoky flavor. This one was not spicy at all but had great flavor from the chiles.
Frijoles de olla (page 104). I used less crushed red pepper than this one called for so that it would be kid-friendly and these are awesome. They came out just the right texture; tender but not mushy. These are great as-is but I can’t wait to try them in the frijoles refritos!
If you are looking for a book to give you authentic Mexican recipes this book definitely delivers. If you are looking for a slow cooker book that has quick prep time, easy to find ingredients and long cook times this book may not be right for you. We are really happy with this book and have already grabbed the ingredients to make costillos, torta de tamal with carne Colorado and burrito Ahogado.
I received this book from Blogging for Books for this review.Connect with Radishes Are Pink on social media: