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Title: MEXICAN COOKING TIPS (6 OF 6)
Categories: Mexican, Info/tips, Cheese
Yield: 1 servings
1 x Dictionary of MEXICAN Cookin
1 x (This is part 6 of 6)
TOMATILLO: These fat little vegetables are the size
of robust cherry tomatoes. They grow in papery husks
reminiscent of Japanese lanterns and taste best when
they are a brilliant green in color. By the time they
begin to turn yellow, they have lost some of their
acid freshness. This happens when they are lightly
cooked too, but then, although they relinquish their
vibrant color, the develop a gentler flavor and become
more luscious. Uncooked, chopped tomatillos are the
basis for chunky green salsas. Select tomatillos with
their husks still drawn tightly around them. Husk and
rinse off the sticky residue before using them.
TOMATO: Roasting tomatoes gives them a faintly
mysterious flavor. It works best with truly ripe red
tomatoes.
TO ROAST TOMATOES: To roast and peel tomatoes,
set the oven
control to broil. Arrange cored tomatoes with
their top surfaces
about 5 inches from the heat. Broil, turning
occasionally, until
the skin is blistered and evenly browned, about 5
to 8 minutes.
The skins will be easy to remove. If the tomatoes
are roasted on
aluminum foil, the cleanup will be easy and you'll
be able to save
any juice they give off as they roast.
TORTILLA: Tortillas are round, flat unleavened
breads made from ground wheat or corn. They are the
basis of Mexican cookery.
Tortillas are rolled, folded, used as dippers, fried
crisp and munched fresh. Corn tortillas are cut into
wedges and fried for chips. For the best chips, fry
tortillas that are at least one day old. Flour
tortillas, softer than those made from corn, are more
popular in northern Mexico where corn does not
flourish; wheat was brought there by the Spanish.
Commercially made tortillas of both kinds are best
stored in the freezer until needed.
To soften tortillas, warm them on a hot ungreased
skillet or griddle for about 30 seconds to 1 minute.
They can be warmed in a 250 degree oven for 15
minutes. Or, wrap several in dampened microwaveable
paper toweling or microwave plastic wrap and microwave
on high (100% Power) for 15 to 20 seconds.
TRIPE: Usually what is meant by tripe is the line of
pig and sheep stomachs. Tripe is the identifying
ingredient of traditional MEMUDO, a hearty soup.
Tripe needs to be thoroughly rinsed often, in three or
four changes of cold water, before it can be used.
VENISON: Venison is deer meat. Because it is lean,
venison needs moist heat to keep it tender. See GAME.
WALNUTS: The flavor of this nut is delicious with
corn. See NUTS for toasting and grinding.
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