Episode 9: The Mexican Vegetarian Cookbook
On this episode of, “Cooking through the Collection,” Melissa faces her bread fears by baking from “The Mexican Vegetarian Cookbook” by Margarita Carrillo Arronte from her local library.
Find at your local library: https://search.worldcat.org/title/1338674324
or support independent bookstores by purchasing at Bookshop.org: https://bookshop.org/p/books/the-mexican-vegetarian-cookbook-400-authentic-everyday-recipes-for-the-home-cook-margarita-carrillo-arronte/18420152?ean=9781838665265
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If you make the recipe, please let me know!
Music: Sweet Love by DayFox on Pixabay
Transcript – Coming Soon
Refried Beans (page 262)
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 ½ cups (14 oz / 400 g) cooked pinto or black beans (page 364)
Beans from the Pot (page 364)
- 2 ¾ cups (1 lb 2 oz / 500 g) dried pinto or brown beans
- 12 cups (6 pints / 2.8 liters) water
- 1 onion, halved
- 3 fresh epazote leaves
- 1 habanero chili
- sea salt
Chiles with Chihuahua Cheese (page 182)
- 2 tablespoons corn oil
- 2 tablespoons minced onion
- 3 garlic cloves, minced
- 8 large poblano chiles, dry-roasted, peeled, seeded, and cut into medium dice
- 1 cup (9 fl oz / 250 ml) milk
- pinch of baking soda (bicarbonate of soda)
- 7 oz / 200 g Chihuahua, Monterey Jack or Cheddar cheese, thickly sliced