7372342Barbacoahttps://www.gandhi.com.mx/barbacoa-9780760392744/phttps://gandhi.vtexassets.com/arquivos/ids/6961126/image.jpg?v=638769800449000000447621MXNHarvard Common PressInStock/Ebooks/Spice up your backyard BBQ experience in big and bold ways, with the first-ever book on Tex-Mex and Mexican smoke-cooked barbecue.Youve seen multiple books on Southern BBQ and African-American BBQ, but nothing on the third great barbecue traditionHispanic barbecue. Here to fill that gap at last is Brandon Hurtado, the most celebrated practitioner of Tex-Mex barbecue around. His Dallas-area restaurant, Hurtado Barbecue, appears on Texas Monthlys authoritative list of the top 50 barbecue joints in Texas and in Southern Living magazines ranking of the 50 best barbecue restaurants in the entire US South.Barbacoa presents Brandons masterpiece recipes for everything from Pulled Pork Carnitas and Lobster Tostadas to Barbacoa con Papas and Brisket Birria Tacos--and beyond. Youll find intensely flavorful recipes for:<ul><li>Smoked meats like Mexican Hot Chicken, Beef Rib Chili, and Pork Belly Burnt Ends</li><li>Tacos, tamales, tortas, and enchiladas filled with meats and veggies from the smoker</li><li>Amazing sides and appetizers, from Garlic Habanero Pickles to Hatch Chile Mac and Cheese to Al Pastor Wings</li><li>Flame-Kissed Breakfasts, such as Brisket Benedict, Chorizo Biscuits and Gravy, and Smoked Menudo</li><li>Rubs, Mops, and Sauces like Cilantro Lime Crema and Ancho Mustard Vinaigrette</li><li>Perfect desserts for BBQ, from Smoked Blueberry Cobbler to Mexican Hot Chocolate Pecan Pie</li></ul>If you want to master the most deeply flavored barbecue on earthand that, in a nutshell, is what Tex-Mex barbecue isyou cannot do better than to learn from a master like Brandon Hurtado. His book promises a lifetime of smoke-infused flavor and deep enjoyment....7007167Barbacoa447621https://www.gandhi.com.mx/barbacoa-9780760392744/phttps://gandhi.vtexassets.com/arquivos/ids/6961126/image.jpg?v=638769800449000000InStockMXN99999DIEbook2025Inglés