The Basics
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Charring/roasting ingredients is a way to concentrate and deepen their flavor. It also somehow gives the dishes where they are being used an interesting and rustic feel.
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An essential cooking tool in Mexican kitchens, a comal is a flat plate or griddle, typically made with cast iron and a rim around the edges. They are usually round and found in many sizes, though there are some rectangular versions too. There are also comales made with aluminum, and in later years it has become quite popular to use the non-stick/teflon versions as they are more user friendly.
Comales were traditionally made, for centuries, with clay. In the countryside there are plenty of homes and fondas that still use clay comales and tend to have one for making tortillas and corn masa foods and another for charring or toasting vegetables and spices (continue for more information and photos).
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This is a versatile basic green tomatillo salsa. It can be drizzled on top of Mexican Antojos, such as Tostadas, Tacos, Quesadillas and Sopes... It can also be used to make Green Enchiladas or Chilaquiles. It can be spooned on top of eggs in the morning, used as a side garnish to grilled meats and as the seasoning to bake some fresh flaky fish in the oven. I could go on and on though.... here it goes:
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Yes you can buy them already made at the store... but there are few things that can compare to the nurturing and filling sensation of homemade corn tortillas.
And the great thing is: We can buy the premade corn tortilla flour of extraordinary quality in the US these days. So you don't have to nixtamalize the corn kernels (dry in the sun, cook and soak in hot water with lime, peel and grind to a paste) through a process of more than 36 hours to make your own fresh corn tortilla dough. Here is how you make them:
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Tostadas and chips are very versatile ingredients to have in the kitchen. If you don't want to make them at home, you can buy good quality already made tostadas and chips in the stores these days.
You can make your own tostadas and chips with home made corn tortillas or store bought corn tortillas. In either case, spread the tortillas outside of the refrigerator, in your counter, baking sheet or tray for a half hour and up to a couple hours, so they will dry out a bit before baking, toasting or frying. This helps achieve a nicer crispness as they bake, toast or fry.
If you are going to make chips, cut them into 6 triangles before letting them dry.
If you are going to make chips, cut them into 6 triangles before letting them dry.
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The molcajete is a cooking tool that although not absolutely necessary this day in age, it does have its uses, benefits and looks. Mexico's version of the mortar and pestle (the pestle being called tejolote) it has been used for thousands of years to pound, smash, grind and mix ingredients such as herbs, spices and chiles, create rubs, pastes and sauces.
It it is traditionally made of basalt volcanic rock, which is very porous and rough and it makes it very heavy. There are however, newer versions of lighter material, that I am not so fond off. When new, there are many takes of how to "cure" them, so they can begin to be used. Some people grind white rice, while others grind peeled garlic cloves. I like to do both. So just take either one or the other, or both, and grind them with the pestle. Then just wash with a soapy sponge and rinse under cold water (continue for more information and photos).
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Pickled Jalapeños are a very popular garnish, topping or side for plenty of Mexican foods like tortas, tacos, quesadillas, grilled meats, rice, beans, tostadas... just to name some. So much so, that in many Restaurants, they are placed in the center of the table along the side of salt, pepper and a breadbasket. Many people nibble on them right out of the bowl... They are popular in Mexican Pizzerias too!
You can make your own or buy them already bottled or canned at the stores. They are so intensely used, that there are plenty of brands that carry them as a regular product. Taste does vary considerably from one brand to another, so try a couple, and see which ones you like more.
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Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.
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The uses of refried beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
I will give you two tips, included in the recipe below, if you make them at home:
1. Don't add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.
2. You don't need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. Moreover, if you soak them for more than 12 or 14 hours, you may end up with a fermented bean flavor which is great for some Chinese dishes... but not for Mexican refried beans.
I like making them with either black beans, traditional in the South of Mexico, or with pinto beans which are more customary in the North. The latter ones have a creamier feel and more subtle flavor.
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If you are into the habit, like me, of making your own home made corn tortillas, a tortilla press comes in really handy.
It's true that tortillas can be made in many different ways such as simply flattening round corn masa or dough balls with your hands or rolling out the masa with a rolling pin. However, the tortilla press makes the process be a speedy, consistent, fun and even therapeutic one (it is!).
Moreover, look at what a pretty tool it is (click here for more information and photo).
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