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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 barbacoa beef, 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.
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exphilishaveuser –
worth the money, if only for the learning that the same chili pepper has two names — one when it is fresh, and one when it is dried or smoked! Still trying to decide which recipe to try first!
Elizabeth –
Really disappointed with this book –
I was hoping to put 10 ingredients in slow cooker, leave it all day and come home to a delicious burrito filling. Quite a lot of the recipes don’t use a slow cooker at all. Others are, for example, cook chicken breast in slow cooker for a few hours, then cook the recipe from scratch, ie no great advantage in using the slow cooker
Some recipes involve odd ingredients like tripe
I have several American books. Sometimes it’s fun remembering that cilantro is coriander etc, but in this book, there are just too many ingredients I don’t know / can’t buy
If I’d seen this in a shop, I wouldn’t have bought it. This was an online gamble. You win some, you lose some
Kindle Customer –
I really hate the slow-cooker ‘boiled-out’ taste. I first checked this book out from my library and was hooked. The recipes are authentic and very involved, just like the Mexican food i grew up with. No, this is not your ‘typical’ dump-and-go slow-cooker book and I love it for that. After using my America Test Kitchens slow-cooker books (1 and 2) I realized I hated slow-cooker books BECAUSE of the dump and go mentality . Most food just doesn’t work well with that (for me). I also use my America Test Kitchens book a lot and books like these are amazing. I do recommend this book to those that want the food, and can do the prep required, though I would’t recommend it for those looking for an dump-and-go meal they can come back to at the end of the day.
Lisa A. Wilson –
Love it – great to use during our hot Mexican summers
madmaeve –
This is not your typical slow cooker recipe book. No dump in ingredients and go. Started with 1st recipe Sopa de Frijol (beef soup with beans) OMG so good. Learned I LOVE poblano chilies and I would roast them all day to eat them – not hot, very tasty. So good made soup twice. I like tamales, so why not turn my slow cooker into a giant tamale, so I made Torta de Tamale. Again blew my mind and taste buds. Yes you have to soak corn husks and mix the masa and make salsa verde – by the way after roasting poblanos is my 2nd love Salsa Verde. Would I make it again yes, yes oh yes!! My husband likes the meals as well. By the way so much information is given in each recipe you can determine how hot or what can be substituted. I highly recommend this cookbook, especially if like me a novice in Mexican cooking.
Bubbalicious –
Great for creating dishes that look like you did alot of work.
I bought this because it was being used by a member of our weekly Taco Night. All the dishes she created were delicious and she was traditionally not a very good cook.
The “set it and forget it” slow cooker recipes make cooking at home easier for busy families and even singles. Come home and it’s waiting for you!
It has a nice layout and color picks as well as a glossary. I disagreed with some of the Mexican background information, but it was good enough for teaching gringos.
I didn’t like that some side items did not have pictures. The table of contents wasn’t that helpful for how one jumped from one recipe to the input from another recipe. Otherwise, a very usable book with a GREAT range of recipes.
Jogart43 –
We’ve only tried the recipe on the cover, the green soup, and I’m eating it as I type and boy it’s delicious.
Some of the ingredients are hard to find (for us) because we live in a small city. Boo.
South Lousiana Bayou Gal –
Good cookbook but definitely not for the inexperienced. Does have some authentic ingredients that will be hard to source in my area, along with most recipes requiring a LOT of steps. But the recipes look intriguing, so will give it a go.
Patricia Lopez –
Yo utilizo mucho el slow Cooker y este libro trae muchas recetas fáciles.
Violetta –
I am delighted with this addition to my slow cooker cookbooks; Mexican cuisine is a favorite of mine, and I have long wished that I had some authentic recipes that were adapted to the slow cooker. Usually after trying out recipes from a cookbook, I am able to do my own adaptations, but my experience has been that Mexican sauces, soups, and meat recipes were difficult to adapt. The few so-called “Mexican” recipes that I found in other slow cooker books were not at all what I was looking for; they tend to use tortillas layered in a slow cooker with canned ingredients (and sometimes meat) on top. The result is certainly not at all authentic, and the tortillas just fall apart with such long cooking.
This book is a completely different sort of slow cooker book than some cooks will be used to: some of the recipes require some prep work (at a minimum, the chili peppers need to be roasted, peeled, and chopped), and many of the recipes require 4-6 hours of cooking. Sometimes there are ingredients to add in the last hour of cooking. A few reviewers have complained that the time factor for these steps defeats the purpose of the slow cooker. Each cook will need to judge that issue for himself or herself, but my view is that the use of fresh ingredients and a few extra steps such as browning the meat and roasting the peppers for maximum flavor bring authentic and delicious results. The prep work can be done the night before if time is short. The author suggests using a programmable cooker too, so that after 6 hours of cooking on low, it will automatically move to a “warm” setting. This seems like a good compromise for cooks who need to be away all day; you can still come home to a fine Mexican meal that is kept at serving temperature.
There are 17 soup recipes in this book, and they are all worth making. Nearly all of them require at least 6 hours of cook time and little preparation. A few recipes in the book require up to 10 hours, such as the Lentil Soup with Longaniza sausage (p. 25). I loved the Pork Ribs in Chipotle-Tomatillo Salsa (p. 44), which also needs 6 hours and requires only 6 ingredients. It has no prep work at all; everything goes in at once, and the ribs are tender with a wonderful sauce.
Some reviewers felt that the inclusion of a few salsa, taco, and burrito recipes that don’t use the slow cooker was not necessary. I am grateful to see them there, because the variety of salsas and other “extras,” as well as the suggestions for dishes that pair well with the slow-cooked ones, enhance the whole experience of a Mexican meal.
For cooks who really can’t get over the fact that some recipes require only 4 hours of cooking, I’d say why not make them on the week-end? You can still plan to leave the cooker on while you go out. With this book, you won’t risk overcooking meats and sauces, and you will use fresh ingredients. There are no indications for hotness level in the recipes (apart from a brief mention occasionally), so cooks may need to adapt them to their own taste. For me, the recommended amounts are generally moderately hot–fine for me, but if I made them for guests, I would adjust them downward a bit.
This is a book packed with information, helpful hints about slow cooking, and extra suggestions for variations on each recipe. The results are full of deep flavor and present a broad sample of Mexican meals for which the slow cooker can be a great help.
shannon sparks –
I bought this along with her cookbook Salsas & Moles and I’ve been noshing exclusively on tasty homemade Mexican food for over two weeks now. I like to start a pot of beans in one slow cooker and carnitas, chicken, or beef in the other one and cook it on low overnight. Then I can whip up a few salsas, some seasoned rice, and homemade corn tortillas as needed and that gives me a variety of dishes for most of the week: rice and bean bowls, taquitos, tacos, tostadas, chilaquiles, enchiladas, etc.
Oddly enough, her pinto beans recipe is the one that impressed me the most. I’ve always treated beans like something that had to be embellished with all kinds of other veggies, herbs, and spices to taste good. Her recipe is just pinto beans and two simple extra ingredients…and they were the best bowl of pintos I’ve ever eaten. The refried beans I made from them were equally delicious.
I will say that I’d steer clear of the rice recipes. Rice cooked in a slow cooker (at least in my failed experience) is time consuming and doesn’t turn out well. I like my rice to have that fluffy, restaurant style texture which can be tricky when you use brown rice like i do. (Protip: parboil it, drain, and then bake covered in 325F oven)
Overall, I’ve mainly focused my cooked on the Street Food and Basics chapters so I can’t speak to the Soups, Mains, or Desserts, but I’m so glad I bought this cookbook and can’t wait to explore it further. My only regret is that I bought the Kindle edition instead of the hard copy.