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Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
Our family always felt biscuits were more of a special occasion bread and usually served them only for bountiful breakfasts. This was my paternal grandmother’s recipe, which she always served with homemade strawberry jam and very fresh sweet butter that she made herself.
Yield: 24 biscuits
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoons salt
½ teaspoon baking soda
¼ cup unsalted butter or margarine, melted
¼ cup grated sharp cheddar cheese
2-4 tablespoons fresh, parched green chile (to suit taste)
2/3 cup buttermilk
1. Preheat oven to 400F. Combine flour, baking powder, sugar, salt, and soda in a medium-sized bowl. Cut in butter until mixture resembles coarse cornmeal. Stir in the buttermilk to make a soft dough.
2. Turn out dough onto a floured board and knead lightly 7 or 8 times, just until smooth. Roll to about ¾ inch thickness and cut into rounds with a 1 ½-inch-round cutter. Place on an ungreased baking sheet. Bake about 12 minutes, or until light golden. Serve immediately.