Tacos: Susan Curtis and Daniel Hoyer, With R. Allen Smith ; Photography by Lois Ellen Frank (Santa Fe School of Cooking Series)

Book Description
Hot and Smokey Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos, Frijoles Charros, and for dessert, Apple Pie Tacos--these are just a few of the most taste-tempting tacos and accompaniments you'll ever put in your mouth. Please visit the Santa Fe School of Cooking for more on this wonderful book.


From the Inside Flap
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos, Cochinita Pibil (Yucatan-Style Roasted Pork), Frijoles Charros, and, for dessert, Apple Pie Tacos--these are just a few of the most taste-tempting tacos accompaniments you'll ever put in your mouth. Resplendent with full-color photographs and resources for ingredients, cooking terminology and equipment, Tacos makes the perfect companion for Salsas, another hot little book in the Santa Fe School of Cooking Series.


From the Back Cover
Chefs at Susan Curtis's Santa Fe School of Cooking combine their culinary talents to create authentic southwestern-style recipes. Tacos offers a selection of deliciously edible, proven taco recipes and accompaniments. This luscious little book isa handy remedy for "taco attacks." Who could resist?


Excerpted from Tacos: Susan Curtis and Daniel Hoyer, With R. Allen Smith ; Photography by Lois Ellen Frank (Santa Fe School of Cooking Series) by Susan Curtis, Daniel Hoyer, R. Alan Smith, Lois Ellen Frank, R. Allen Smith. Copyright © 2000. Reprinted by permission. All rights reserved.
Introduction What are tacos? Mention tacos and you may conjure up images of crispy fried corn tortillas filled with ground beef and garnished with lettuce, tomato, and shredded yellow cheese--Webster's definition; or your might think of a colorful, stand-up street stall in Mexico with tacos of handmade soft tortillas topped with carne asada or carnitos, guacamole, and salsa. Both examples are genuine tacos, as is also a late-night snack of meats and sauces left over from a large meal, or comida, and wrapped in tortillas. There is no right or wrong when it comes to tacos, only different ideas. At the Santa Fe School of Cooking, we define a taco as any tasty filling served in or on flour or corn tortillas, whether crispy or soft. Sample recipe: Apple Pie Tacos Taco Filling 4 Tart apples, peeled, cored, and cut into quarter-inch-thick slices Dash salt 1/4 cup + 2 tablespoons granulated sugar 2 tablespoons all-purpose flour 2 teaspoons cornstarch 2 tablespoons butter 2 teaspoons Mexican canela or cinnamon 1/2 teaspoon ground allspice 1/2 cup apple juice Tacos 8 six-inch or 4 ten-inch flour tortillas, cut in half 2 to 3 tablespoons butter 1/8 cut powdered sugar 1 teaspoon ground Mexican canela or cinnamon 1. Preheat a heavy skillet or saucepan to medium (300 to 325 degrees). 2. Toss sliced apples with salt and 2 tablespoons of sugar, then with flour and cornstarch. 3. Place 2 talbespoons of butter in pan; when it sizzles, add apple slices. 4. Cook three to four minutes, stirring occasionally, until flour mixture combines with butter. 5. Add canela and allspice, then apple juice and 1/4 cup granulated sugar. 6. Bring to a slow boil and cook for 5 minutes, until apple slices are soft and sauce is smooth and thick. Allow to cool fora few minutes before using. 7. Spoon about 2 tablespoons of mixture on each tortilla and fold in half. 8. Melt some of the butter on a preheated comal, non-stick skillet, or griddle; place a filled tortilla in the butter. Cook about 1-1/2 minutes per side, until golden brown. Repeat for remaining tortillas. Caution: If the temperature is too high, the tortillas will brown before filling is heated through. 9. Dust tacos with powdered sugar and canela or cinnamon.


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