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A collection of 55 fix it and forget it recipes for Mexican favorites from an award-winning Mexican cooking authority, in a stylish, engaging package.
When acclaimed chef and cookbook author Deborah Schneider discovered that using her trusty slow cooker to make authentic Mexican recipes actually enhanced their flavor while dramatically reducing active cooking time, it was a revelation. Packed with Schneider’s favorite south-of-the-border recipes such as Tortilla Soup, zesty barbacoa beef, famed Mole Negro, the best tamales she has ever made, and more, The Mexican Slow Cooker delivers sophisticated meals and complex flavors, all with the ease and convenience that have made slow cookers enormously popular.
- Sales Rank: #223105 in eBooks
- Published on: 2012-07-31
- Released on: 2012-07-31
- Format: Kindle eBook
About the Author
DEBORAH SCHNEIDER is the executive chef/partner of SOL Cocina in Newport Beach, CA, and was dubbed “the reigning queen of San Diego chefs” by Bon Appétit. She is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006; and is the co-author of Williams-Sonoma’s Essentials of Latin Cooking.
Most helpful customer reviews
151 of 157 people found the following review helpful.
Good cookbook, but for the slow cooker?
By LOL
I was really excited about this book. I love Mexican food and I am a busy single parent that loves to use a crockpot. A match made in heaven, right?
Well...my issue is that the real bonus of a slow cooker is to be able to turn it on and go to work and have dinner when you get home. The vast majority of the recipes in this book are in the slow cooker for 4 hours or less or do not use the slow cooker at all! While I am sure that there are some good recipes, I already have my standard Mexican recipes and I don't see making a lot of these that are similar. Just not what I expected.
37 of 38 people found the following review helpful.
Delicious recipes, not simply slow cooked
By Joe Shurl
Lets get it straight right off the bat; this book has great recipes.
If you are more than slow cooker adept in the kitchen you should be able to prepare most these in a short amount of time. If you need to drag them on, then follow the directions word for word. Be forewarned, however, these recipes are not simply set and forget. They involve care taking unlike what we tend to thing of as slow cooker recipes. That means that some times you will need to add suace, move meats, change temperatures, etc. The flavors you will get for being around while it cooks is way worth it.
The author definitely spent some time traveling, tasting, and getting it right. My best advice, especially for the average kitchen chemist like myself, is to avoid changing things too much. The biggest lesson from this book is that simple flavors, cooked properly, deliver the biggest flavors. Does that mean cooking in a crock pot is the only way? Definitely not. But even with the couple of times you'll have to move things or prepare a salsa at the end of cooking you will be rewarded with a cuisine as delicious as the pictures shown in the book.
Additionally, her flavors are right on point with Rick Bayless; she's definitely doing something right.
30 of 30 people found the following review helpful.
At last! authentic Mexican meals using fresh ingredients and a slow cooker
By Violetta
I am delighted with this addition to my slow cooker cookbooks; Mexican cuisine is a favorite of mine, and I have long wished that I had some authentic recipes that were adapted to the slow cooker. Usually after trying out recipes from a cookbook, I am able to do my own adaptations, but my experience has been that Mexican sauces, soups, and meat recipes were difficult to adapt. The few so-called "Mexican" recipes that I found in other slow cooker books were not at all what I was looking for; they tend to use tortillas layered in a slow cooker with canned ingredients (and sometimes meat) on top. The result is certainly not at all authentic, and the tortillas just fall apart with such long cooking.
This book is a completely different sort of slow cooker book than some cooks will be used to: some of the recipes require some prep work (at a minimum, the chili peppers need to be roasted, peeled, and chopped), and many of the recipes require 4-6 hours of cooking. Sometimes there are ingredients to add in the last hour of cooking. A few reviewers have complained that the time factor for these steps defeats the purpose of the slow cooker. Each cook will need to judge that issue for himself or herself, but my view is that the use of fresh ingredients and a few extra steps such as browning the meat and roasting the peppers for maximum flavor bring authentic and delicious results. The prep work can be done the night before if time is short. The author suggests using a programmable cooker too, so that after 6 hours of cooking on low, it will automatically move to a "warm" setting. This seems like a good compromise for cooks who need to be away all day; you can still come home to a fine Mexican meal that is kept at serving temperature.
There are 17 soup recipes in this book, and they are all worth making. Nearly all of them require at least 6 hours of cook time and little preparation. A few recipes in the book require up to 10 hours, such as the Lentil Soup with Longaniza sausage (p. 25). I loved the Pork Ribs in Chipotle-Tomatillo Salsa (p. 44), which also needs 6 hours and requires only 6 ingredients. It has no prep work at all; everything goes in at once, and the ribs are tender with a wonderful sauce.
Some reviewers felt that the inclusion of a few salsa, taco, and burrito recipes that don't use the slow cooker was not necessary. I am grateful to see them there, because the variety of salsas and other "extras," as well as the suggestions for dishes that pair well with the slow-cooked ones, enhance the whole experience of a Mexican meal.
For cooks who really can't get over the fact that some recipes require only 4 hours of cooking, I'd say why not make them on the week-end? You can still plan to leave the cooker on while you go out. With this book, you won't risk overcooking meats and sauces, and you will use fresh ingredients. There are no indications for hotness level in the recipes (apart from a brief mention occasionally), so cooks may need to adapt them to their own taste. For me, the recommended amounts are generally moderately hot--fine for me, but if I made them for guests, I would adjust them downward a bit.
This is a book packed with information, helpful hints about slow cooking, and extra suggestions for variations on each recipe. The results are full of deep flavor and present a broad sample of Mexican meals for which the slow cooker can be a great help.
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