CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Mexican |
Cheese, Info/tips, Mexican |
1 |
Servings |
INGREDIENTS
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Dictionary of MEXICAN Cookin |
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This is part 6 of 6 |
INSTRUCTIONS
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. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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