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Featured Cookbook

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  1. Papas Pastores (Shepherd Potatoes)

  2. Calabacitas con Nongos (Squash with Mushrooms)

  3. Chilatas (Mexican Seasoning)


Book Description

Every country should have a Diana Kennedy, someone steeped in its culture and cooking who cruises around recording all the local recipes and sharing them with the world. My Mexico is Kennedy's rambling record of forays in pursuit of dishes that might be of interest. Based on the recipes she found, such as Posole de Camarone, a brothy shrimp and dried-corn stew, sweet Green Mango Roll, and tiny new potatoes cooked Shepherd style, Kennedy's travels have been quite fruitful.

... (more)


My Mexico: A Culinary Odyssey with More Than 300 Recipes

Authors: Diana Kennedy

Date: October 1998

ISBN: 0609602470

Publisher: Clarkson Potter

Hardcover

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Chilatas (Mexican Seasoning)
Recipe from: My Mexico
by Diana Kennedy
Cookbook Heaven at Recipelink.com

Chilatas is a textured powder of toasted and ground seeds seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans. I even use it on salads. It is delicious, healthy, crunchy and addictive.

Makes 1 1/2 cups (375 ml) loosely packed

  • 1/3 cup (83 ml) shelled peanuts

  • 1/2 cup (125 ml) sesame seeds

  • 1/2 cup (125 ml) raw, hulled pumpkin seeds

  • 1/8 teaspoon powdered, hot, dried chiles (not chile powder mixed with other condiments)

  • 1/2 teaspoon or to taste, medium coarse sea salt

  1. Toast each of the seeds separately in a heavy pan, taking care not to let them get too brown. Set aside to cool.

  2. Grind them separately in an electric coffee/spice grinder to a textured consistency. Mix together with the chile and salt and store in a dry place in an airtight container. It keeps indefinitely.


More From This Book:

  1. Papas Pastores (Shepherd Potatoes)

  2. Calabacitas con Nongos (Squash with Mushrooms)

  3. Chilatas (Mexican Seasoning)

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