Wednesday, October 17, 2012

"The Mexican Slow Cooker" Giveaway and Review!

Do you love Mexican Food as much as I do?!  9 times out of ten, when we choose to go out to dinner, we go for Mexican.  Now that I have "The Mexican Slow Cooker",  Mexican food can now make it's way into my very own kitchen!  The recipes are easy to follow and it's full of beautiful pictures that will definitely entice you!

The author, Deborah Schneider, is the executive chef/partner of SOL Cocina, with locations in Newport Beach, California, and Scottsdale, Arizona. Dubbed "the reigning queen of San Diego chefs" by Bon Appétit, she is the author of the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006; and is the co-author of Williams-Sonoma's Essentials of Latin Cooking.

Here's one of the recipes to entice you even more....

Mole Manchamanteles
Red Mole with Chicken and Fried Plantains
Serves 6

6 chicken breasts or 12 chicken thighs (about 4 pounds)
4 ancho chiles, stemmed and seeded
1 cup peeled, diced fresh pineapple (see Note)
1/2 apple, peeled and diced
1/4 cup whole shelled almonds
1/4 cup seedless raisins
3 cloves garlic, peeled
1/2 white onion, diced
2 small Roma tomatoes, diced
1/4 teaspoon whole black peppercorns
2 whole cloves
1 tablespoon sesame seeds
1 dried bay leaf
1/4 teaspoon ground cinnamon
2 teaspoons whole dried Mexican oregano
2 teaspoons kosher salt
21/2 cups Caldo de Pollo (page  95) or water, or more as needed
To serve
Toasted sesame seeds
3/4 cup peeled, finely diced fresh pineapple (see Note)
Fried Plantains (recipe follows)
   Place all the ingredients except the chicken in a 5-quart slow cooker, and set the chicken on top. Cover and cook on low for 3 to 4 hours, or until the chicken is tender but not falling off the bone. Remove the chicken. If you like, you can remove the skin and bones now, or you can serve it as is.
Set the chicken on a warm platter covered with aluminum foil to keep warm while you finish the mole.
Transfer the remaining contents of the slow cooker to a blender. Blend on high for several minutes, until perfectly smooth. If the sauce seems too thick, add a little more chicken broth or water and blend again. Taste and add a pinch of salt if necessary, remembering that moles are rich and thick but are never highly seasoned. For the perfect texture, pass the sauce through a food mill, but it is perfectly acceptable straight out of the blender.
To serve, liberally ladle the mole over the chicken. Lightly dust with the sesame seeds and garnish each serving with a few pieces of pineapple and fried plantain.
Canned pineapple may be substituted for fresh as long as it is well drained. If you are using it as a garnish, sauté the pieces quickly in a hot pan until dry and almost caramelized.
Fried Plantains
For the best results, use soft, ripe plantains with black skin.
2 large, ripe plantains
About 1/3 cup vegetable oil
Kosher or sea salt

Peel the plantains and cut into rounds 1 inch thick. Heat 1/4 inch of oil in a small, heavy skillet. Working in batches, fry the plantains on both sides until a light brown crust forms. Remove and let cool slightly, then flatten gently with a spatula to a thickness of 1/2 inch. Return the plantains to the oil and cook until brown. Drain well on paper towels and serve warm, sprinkled with a few grains of salt.

I have the pleasure of giving away 3 copies of this wonderful cookbook!  To enter, please follow the instructions on the Rafflecopter Widget displayed below.  The giveaway will end at 12:01 a.m. EST on November 3, 2012.  Goodluck!
  a Rafflecopter giveaway

*Disclaimer: I was given a copy of The Mexican Slow Cooker to review in exchange for this review and for holding this giveaway.  All opinions expressed here are entirely my own. Print Friendly and PDF


  1. mmm... just about everything, but mostly burritos. Dh has an awesome recipe he makes for my b-day every year!!!

  2. I love enchiladas and chimichangas the best. Would love to experiment more though!
    Jen Y

  3. I love Tacos. Fish tacos are the best!

  4. Any dish that incorporates chicken or beef, tomatoes, shredded cheese, spices, corn, rice, and guacamole !! Mmmmmmmmm :)

  5. My favorite lately has been beef tacos on soft corn shells. Simple, I know, but they're a new discovery for me, and they are SO tasty! I actually used my crockpot the other day to make the meat. I did it right from frozen; added a little water, salt, pepper, onion, garlic powder and cumin. Once the meat thawed through, I broke it up with a potato masher and let it finish cooking. DELISH!

  6. Marking my calender for November 3rd!

  7. Always looking for new recipes and I love Mexican food!

  8. Sorry shouldnt show up unknown. :)By Tricia Marble

  9. Trying more Mexican dishes lately but been doing with chicken instead of beef. Some good and some okay. But I will continue to experiment.

  10. Traditional beef enchiladas with ranchero sauce! Mmmm...

  11. My favorite Mexican meal is Enchiladas Suizas with red rice.

  12. I love pretty much all Mexican food, but when I go out, I usually get enchiladas or a chimichanga. Mmmm...

  13. I love a good chimichanga ....ciao4now64 at yahoo dot com.

  14. I love cheesy enchiladas the most. Thanks for the chance to enter.

    Andrea D.

  15. Vegetable fajitas. My 4-year-old would appreciate this--he adores Mexican food...

    Jamie B.
    jmb715 (@) sbcglobal. net

  16. MMMMM salsas and quesadillas!! Delicious!

  17. I love cheese enchilada and homemade tamales!!

  18. Tacos, taquitos, enchiladas and flautas.

  19. Chicken tortilla soup..yummy

  20. Green chili enchiladas!

    bertschbunch @ q dot com

  21. Pretty much anything! Especially homemade guacamole though!! Yum!

  22. Chicken Tacos!! with lots guacamole :)

  23. My whole family loves Mexican food!

  24. Fajitas are a favorite of my family

  25. tacos with anything and everything :) fish, chicken, beef, etc.

  26. Enchilados and refried beans

  27. Sweet potato and black bean enchiladas.

  28. Favorite? Oh man. That's tough. I guess tacos and, of course, refried beans with anything.

  29. I have a really hard time choosing between fajitas and nachos. Every time I DON'T order fajitas, though, I wish I had. :)