Recipe: Rio Grande Valley Arroz con Pollo, From ‘The Enchilada Queen Cookbook’
Enchiladas are more complex than you might think. Just ask Sylvia Casares, a Houston chef who has spent her life perfecting them at her aptly named restaurant, Sylvia’s Enchilada Kitchen. Her 2016 book, The Enchilada Queen Cookbook: Enchiladas, Fajitas, Tamales, and More Classic Recipes From Texas-Mexico Border Kitchens (St. Martin’s Griffin), explains her enchilada process over the course of three painstaking chapters—demonstrating an attention to detail more common in technique-driven barbecue books than Tex-Mex books. Casares, who wrote the book with noted food journalist Dotty Griffith, starts with the basic elements, making her own tortillas, stocks, seasonings, and brines. Once you’ve mastered these, it’s time to move on to “the heart and soul of Rio Grande Cuisine”: sauces, from classic chili gravy to mole to…View Original Post
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Source: Texas Monthly