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Salsas and Tacos: Santa Fe School of Cooking
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Salsas and Tacos: Santa Fe School of Cooking

really liked it 4.0  ·  Rating Details ·  10 Ratings  ·  2 Reviews
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!
Hardcover, 96 pages
Published March 15th 2006 by Gibbs Smith
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Rebecca Bruce
Jun 03, 2007 Rebecca Bruce rated it really liked it
Recommends it for: foodies
Some simple, good salsa recipes and tacos. A short read, but something to get you started in the art and pleasure of making, and eating, fresh salsas.
Kendra
Aug 31, 2010 Kendra rated it it was amazing
Made the Roasted Tomato Salsa from this book and loved it. I appreciated the extensive glossary and simple definitions of cooking with spice. I will try other recipes in the future.
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“1. Place all filling ingredients except fish in a blender and puree smooth.
2. Evenly coat the fish filets with achiote mixture; cover and allow to marinate at room temperature for 20 to 30 minutes.
3. (ook fish on a charcoal or gas grill or in the oven broiler for approximately 3 minutes per side, depending on thickness of filets. (We think fish tastes best when cooked medium rare to medium, especially when it is very fresh.)
4. Allow to cool for a few minutes and slice for tacos.
5. Serve in soft corn or flour tortillas.
Serving suggestions: Garnish with a fresh fruit or tomato-habanero salsa”
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