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January 30, 2014

I grow really fond of my cooking tools. Most of the Mexican ones have come straight from Mexico. Some have been passed down from my family, like the comal my mom gave me in hopes I would become a good cook. Some I have shamelessly taken, like the lime squeezer, which comes from her kitchen, too. The many wooden spoons I have come from different regions in Mexico and have come tucked in my suitcase. As for the molcajete, I asked my father-in-law to get me one from the Mexico City market, and he lugged it for me in his carry-on bag (he reminds me to this day…). Yet, I found my tamalera, a special pot for steaming tamales, here in DC!

When my dad visits from Mexico, ever since we moved to the U.S., he has brought some for me. And I didn’t start making tamales at home, until I had kids. First, I used a vegetable steamer. Once I moved to DC, I found this one at Panam, the mostly Mexican (Latin) grocery store on the corner of 14th Street and Parkwood.

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September 2, 2010
tamarind concentrate

Tamarind concentrate can be purchased from the grocery already made, or you can easily make it yourself. The concentrate is great because of its flavor and uses, and also, because it will keep in the refrigerator for a months.

Continue reading Tamarind Concentrate: Basic Recipe

February 17, 2010

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.

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Tortilla Press


May 5, 2009
Homemade Corn Tortillas

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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October 10, 2013
Flour tortillas

There are so many ways that you can have and enjoy tortillas de harina at home. You can make them the traditional way, the fast-track-modern way (if you have an electric tortilla maker such as the REVEL…), or buy them ready made at the store. Different from corn tortillas, which rule Mexico’s south and are made with a base of nixtamalized corn, flour tortillas rule Mexico’s north and are wheat flour based. The latter also have an element of fat (either lard, vegetable shortening or oil) and are milder, sweeter and softer.

Sometimes both kinds of tortillas, flour and corn, work interchangeably for a dish, say cheese quesadillas or chicken tacos, and may depend on the preference of the eater. However, beware, there are other times when either the flour or corn tortilla should be the prime choice. Take Chilorio, it needs to be tucked in a flour tortilla. Yet any kind of enchiladas, enfrijoladas, or casserole must, REALLY MUST, be made with corn tortillas because they withhold the sauce much better than wheat flour ones, and sweetness may be uncalled for.

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January 12, 2012
A tortillero is a tortilla holder, and many times a cover too, that is meant to hold and insulate tortillas. It helps them stay warm, soft and cozy after they have been heated and while you finish them off along with your meal. In a Mexican home, they are as popular as tortillas themselves, eaten almost everyday and accompany almost every meal. The same applies for restaurants, no matter how humble or fancy.

Tortilleros tend to be stunning in their craftsmanship, design and color. They are usually handmade and can have from the most simple to the most intricate designs. Mexican cooks take great pride in arranging their table to make it colorful and beautiful, and the tortillero is no exception.

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May 15, 2009

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.

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April 3, 2013

Are you tired of the clumps and lumps when you make your own flavored Jello? Yes? No? What?! You don’t make your own flavored Jello? You should! It is healthier than the already flavored ones sold at the store and you can decide what ingredients go in it! It is tastier, exactly for the same reason, since you can choose your flavors, you can choose your own favorite ones.

Many cooks complain about the clumping when mixing unflavored gelatin with any liquid in order to be able to use it. Yet there is a fast and simple technique that provides a smooth and seamlessly effective gelatin base that will add volume and will help solidify any liquid that you may want to turn into Jello.

Note: You can find unflavored gelatin as easily as finding flour or sugar. It will be located in the baking section of your grocery store and is usually sold as a dry powder in packets or in a dry leaf form. I use the dry powder, which is most common. Make sure to buy “unflavored” gelatin.

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June 24, 2015
five ways to preserve vanilla

Vanilla is such an extraordinary ingredient.

As basic as that little black dress in your closet, it can be pulled out time and again, bringing class, flair and comfort every single time you wear it. Vanilla’s flavor and fragrance has come to embody comfort in kitchens worldwide.

However, given its popularity it has been overused in unfortunate ways, like bad imitation extract and exaggerated aromatic imitators. No wonder it has tried to be replicated though, vanilla comes with a high price tag.

But here is the thing: you can make a vanilla bean go a long way. You can extend its exuberant properties and multiply its uses by flavoring other basic ingredients with it.

Continue reading Vanilla Beans: Five Ways to Preserve

June 13, 2013

We’ve all heard that word here and there: “emulsify.” Why do we need to emulsify a vinaigrette? It is simple, emulsify is just a sophisticated word used for saying that you are making ingredients that would not naturally mix together, like water (or vinegar or wine or citrus juice) and oil, come together. And we do want them to come together so that when we add the vinaigrette to a salad or a dish, we’ll be able to taste their combination and not their disparate routes. If you don’t make them mix, you may get one forkful of unappetizing oil-covered greens, and another that tastes overly acidic, making your eyes squint.

To make them mix, or to emulsify, all you need to do is whisk with a fork or whisk or puree in a blender. By mixing fast, the oil breaks into the tiniest of droplets so that it has no choice but to mingle with the other ingredients. However, as it is natural, with the passing of time, the oil will separate again.

In my kitchen, as in most Mexican kitchens, most of my vinaigrettes are oil based. I usually do a ratio of 1 vinegar (or citrus or fruit juice) to 2 or 3 of oil, depending on how acidic my vinegar or juices are and if I am adding other things.

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