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 Shredded Beef (Barbacoa), 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. – Goodreads
First things first—the photography is beautiful in this. And all of the recipes sound good. I loved the concept of this book — after all, I love my slow cooker and I love Mexican food.
The problem? I’m not the world’s best cook. No, seriously. I need words like “easy” and “foolproof” and “for dummies”. This cookbook is definitely for more experienced home cooks—and people with more time (I work 8-12 hour days and am not usually in the mood to sear or bake things when I’m putting stuff in the crockpot the morning of).
The other issue is the availability of the ingredients. I was able to find all of the ingredients (things such as poblano chilis and jalapenos) for several recipes, but many of them required things that are not sold in my neighborhood store.
My favorite recipe was the shredded chicken—simple and great for meal prep—plus I could find all of the stuff!
Overall, I felt a bit deceived by this book—slow cooker recipes insinuate that it will be quick and easy, but this required way too much prep and ingredient hunting. 3/5.
lifebetweenreads.com 