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    Mexican Slow Cooker Cookbook: Favorite Mexican Recipes For Delightful Slow Cooking
    Mexican Slow Cooker Cookbook: Favorite Mexican Recipes For Delightful Slow Cooking
    Mexican Slow Cooker Cookbook: Favorite Mexican Recipes For Delightful Slow Cooking
    Ebook170 pages1 hour

    Mexican Slow Cooker Cookbook: Favorite Mexican Recipes For Delightful Slow Cooking

    By Nath Curley

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    About this ebook

    Enjoy The Rich Flavors Of Mexico In The Most Convenient Way!
    If you've eaten Mexican food, you know how delicious it is. But is it really worth spending quality hours in the kitchen for, preparing ingredients and cooking? With a slow cooker, your favorite Mexican recipes can be prepared easily and quickly. This is because slow cooking brings out the rich flavor of Mexican cooking and reduces cooking time. Simple dump in your array of ingredients and come home to a flavorful meal.


    This book is a collection of mouth -watering Mexican dishes prepared in a slow cooker. You will be able to cook with ease and cook with convenience while your slow cooker delivers the rich and complex flavors that accompany Mexican meals.


    From fruity chicken tinga, Ropa Vieja Tostadas, Tortellini-Sausage Shrimp, Shrimp Tostadas to Pork Verde, Bosc Pears Wine and Enchilada Meatballs, the recipes in this book include various poultry and meat main dishes, seafood dishes, vegetable dishes, soups and stews, side dishes, dishes, appetizers and dips. These recipes cover various high-quality ingredients, food groups, and delectable flavors so you should have plenty of options to try out on different occasions.


    With your slow cooker, the 100 incredulously tasty Mexican recipes in this book as well as the wealth of information contained in it, you now have what it takes to enjoy the Mexican meals. So follow the instructions carefully and have an enjoyable slow cooking!


    Search Terms: Mexican Slow Cooker dishes, Mexican Slow Cooker Foods, Mexican Recipes in a Slow Cooker, Mexican Slow Cooker Meals, Mexican Crockpot Recipes, Mexican Crockpot Cookbook, Mexican Slow Cooking, Mexican Slow Cooker Recipes, Mexican Slow Cooker Cookbook

    LanguageEnglish
    PublisherMayorline
    Release dateOct 11, 2017
    Mexican Slow Cooker Cookbook: Favorite Mexican Recipes For Delightful Slow Cooking

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      Book preview

      Mexican Slow Cooker Cookbook - Nath Curley

      Pizza

      Other Books By Nath Curley

      Tex-Mex Recipe Cookbook: Favorite Tex -Mex Recipes For Home Cooking

      INTRODUCTION

      Mexican foods are enjoyed all over the world. From guacamole to tacos and refried beans, Mexican foods are diverse and varied and taste delicious. This cuisine employs indigenous staples like corn and chile peppers; but the most common corn-staple is tortillas, made from corn flour which forms the base for creating some good tacos, quesadillas, among others. Mexican cooking also involves the usage of fresh ingredients in moderation, including many types of fresh and dried chiles. Flavor is also another key point, as Mexican dishes, especially the sauces, are never short of this.

      This book is a collection of delicious Mexican recipes that you can prepare in your slow cooker. Since many people simply don’t have the time to cook meals as they used to, the slow cooker will enable you dump in your food, head to work, and come back home to a cooked meal.

      Slow cookers (also known as crock pots in some parts of the world) eliminate the need to spend rigorous hours in the kitchen to create a delicious and nutritious meal in the comfort of your home. They save time, energy, provide rich tasting foods, reduce chances of burning food and make clean-up a breeze. With your slow cooker, you can

      Meet multiple cooking needs - stewing, poaching, braising, roasting and baking.

      Enjoy Hands-free all-day cooking and

      Enjoy All-in-one-pot convenience.

      The Mexican recipes below have been carefully selected for delightful slow cooking.

      Now let’s cook!

      POULTRY MAIN DISHES (CHICKEN, TURKEY)

      Hot Shredded Mex Chicken

      Preparation time: 10 minutes

      Cooking time: 4 hours

      Servings: 6 to 8

      Ingredients:

      2 ½ lbs. chicken thighs, boneless and skinless

      ¼ cup finely minced chipotles + sauce from chipotles in adobo can

      2 ¼ cups mashed tomatoes

      ¼ cup honey

      2 tsp chili powder

      4 garlic cloves, minced

      2 tsp cumin

      1 tsp powdered onion

      3 limes, juice

      1 tsp salt

      ¼ cup diced cilantro

      For servings: tortillas, queso freso, chopped tomatoes and more cilantro, to serve.

      Directions:

      1. Combine the chicken, chipotle peppers, crushed tomatoes, cumin, honey, garlic, chili powder, salt and onion powder in the bowl of a slow cooker.

      2. Cover then cook on low setting for 4 to 5 hours or until the chicken can be shredded easily.

      3. Once done, shred the chicken then stir into the sauce until well combined. Stir in the lime juice and diced cilantro. Adjust the seasonings to taste.

      4. Serve as a filling for tacos, enchiladas or burritos.

      Deli Mexican Turkey Casserole

      This casserole is made the Mexican way with ground chicken or turkey, black beans and quinoa. It’s delicious and easy to make.

      Preparation time: 10 minutes

      Cooking time: 3 hours 15 minutes – high; 6 hours 15 minutes – low

      Servings: 8

      Ingredients: 

      1 lb. ground turkey or chicken

      1 tbsp extra-virgin olive oil

      1 medium yellow onion, chopped

      2 (10 oz.) cans enchilada sauce

      1 cup uncooked quinoa

      1 (15 oz.) canned black beans, drain then rinse

      1 (15 oz.) canned chopped fire-roasted tomatoes + juices

      1 cup fresh or frozen corn kernels

      1 green bell pepper, cored then chopped

      1 red bell pepper, cored then chopped

      2 tbsp chili powder

      1 tsp garlic powder

      1 tbsp ground cumin

      1 cup shredded Mexican blend cheese, divided

      For serving: chopped avocado, chopped fresh cilantro, diced green onion, plain Greek yoghurt or sour cream

      Directions:

      1. In a Dutch oven or a large skillet, heat olive oil over medium high heat. Add the turkey and onion then cook for about 5 minutes, stirring and breaking up the turkey until it is no longer pink. Now, transfer the turkey to a large slow cooker.

      2. In the slow cooker, add the quinoa, black beans, enchilada sauce, corn, tomatoes, red and green bell pepper, cumin, chili powder, garlic powder and ½ cup of water.

      3. Stir everything together to combine then cover and cook on low setting for 5 to 6 hours or on high setting for 2 ½ to 3 hours or until the quinoa becomes soft and the liquid has absorbed.

      4. Remove the lid then stir. Taste then adjust seasonings as you like. Stir in ½ cup of the shredded cheese then sprinkle the rest of the cheese on top.

      5. Cover then cook on high setting for about 10 to 15 minutes until the cheese melts. Serve immediately with any preferred toppings.

      To make ahead: Sauté the turkey and onions the previous day. Dice the peppers as well then store in separate containers in the refrigerator. When ready to cook, add to the slow cooker then cook according to the directions.

      Storage tip: Freeze leftovers for 3 months or refrigerate for up to 4 days. When ready to eat, thaw overnight in the refrigerator then gently reheat in a casserole dish, covered in the oven or in the microwave.

      Slow Cooked Mexican Beef Barbacoa

      Enjoy beef barbacoa the Mexican-style prepared in a slow cooker and packed with spices and veggies then wrapped up in a tortilla.

      Preparation time: 30 minutes

      Cooking time: 6 hours

      Servings: 8

      Ingredients:

      3 lbs. beef chuck roast, boneless 

      ½ tsp ground black pepper, or to taste

      1 onion, diced

      3 bay leaves

      2 tbsp garlic powder

      1 (14 oz.) canned tomato sauce

      ¼ cup distilled white vinegar

      ¼ cup chili powder

      Salt to taste

      Directions:

      1. Place the roast in the slow cooker; add the onion, black pepper, bay leaves, vinegar and garlic powder. Add water to completely cover the ingredients. Cover with lid then cook on high setting for about 4 hours until the meat is very soft and falls apart.

      2. Take out the meat then discard the liquids. Return the meat to the slow cooker then shred with knife or fork. Stir in the tomato sauce, salt and chili

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