By John Piggot
This Elibron Classics e-book is a facsimile reprint of a 1874 version by way of Henry S. King & Co., London.
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Extra resources for Persia - Ancient & Modern
Refrigerate leftovers in a covered container for up to a week. 22 TACOS PIckled JalaPeños and carrots Jalapeños y Zanahorias Encurtidos Eating tacos at a taquería or taco truck without a jalapeño and a few spicy carrot rounds just doesn’t seem right; it’s not right at home, either. The cane vinegar makes for a more mellow liquid and is available in many supermarkets and international markets. A nod to Patricia Quintana for methodology and inspiration. Note: Plan ahead when making this dish, as the jalapeños and carrots need to pickle for at least two weeks.
Repeat two more times. Turn off the heat and let the pot cool, uncovered. 4. Distribute the chipotle mixture and cooking liquid evenly between 2 sterilized glass quart jars. 5. Let the jars sit in the refrigerator for 2 weeks before using. Remove chipotles, carrots, and onions as needed to accompany tacos. They will keep in the refrigerator for several months. 26 TACOS A : A :ATA:ATA:ATA:ATA:ATA:AT A:ATA:ATA:ATA:ATA:ATA:A STR ANGE bUT WONdERFUL TACOS What’s the strangest filling that you can imagine going into a taco?
Add the bay leaf, thyme, marjoram, and peppercorns, stirring for 1 minute. Add the reserved chipotles, stirring for 1 minute. Add the carrots, vinegar, and the piloncillo/water mixture. 3. Bring the contents to a boil, then stir rapidly to break the boil. Repeat two more times. Turn off the heat and let the pot cool, uncovered. 4. Distribute the chipotle mixture and cooking liquid evenly between 2 sterilized glass quart jars. 5. Let the jars sit in the refrigerator for 2 weeks before using. Remove chipotles, carrots, and onions as needed to accompany tacos.