Slow cooking is all the rage right now. The Instant Pot became the most buzzworthy kitchen appliance over the holidays, and there’s a chance at least one of your Facebook friends is running a crockpot recipe sharing group. But if you think slow cookers are only good for wintertime stews, you’re missing out on a lot.
Vianney Rodriguez says slow cookers are actually perfect for the heat of Texas, and for making Tex-Mex meals. She’s the author of “The Tex-Mex Slow Cooker: 100 Delicious Recipes for Easy Everyday Meals.”
“I think once the summer hits, no one wants to have their oven on, or their stovetop,” Rodriguez says. “I put everything in the slow cooker, put it on low, and I’m ready for dinner.”
Rodriguez says that while some Tex-Mex favorites don’t lend themselves to slow cooker preparation, many do. She cites chilaquiles, beans and mole sauce as very slow cooker-friendly.
Rodriguez says queso verde is a good way to get started with slow cooker Tex-Mex.
“I’m all about my tomatillos. We have access to them here all year round,” she says. “It’s a little mix of the white queso with the tomatillo sauce that’s also in the book. It’s perfect for entertaining.”
Rodriguez’ book includes casseroles and meat dishes as you might expect, but there are desserts and big-batch cocktail options, along with syrups, including lavender and Texas pecan.
“You can have them spiked, or you can have them not spiked,” Rodriguez says.
Written by Shelly Brisbin.