INGREDIENTS

INSTRUCTIONS

TEQUILA:  A pale, sharp-tasting liquor distilled from the agave  plant,
whic thrives in an arid, hot climate.  The stem of the agave,  known
also as the "century plant," is used in making both PULQUE and
tequila.  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 begi 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 rins off the sticky
residue  before using them.  TOMATO:  Roasting tomatoes gives them a
faintly mysterious flavor.  It wor 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 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 able to save any juice they give off
as they roast.  TORTILLA:  Tortillas are round, flat unleavened breads
made from  ground wh 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 tha are at least one day old.  Flour
tortillas,  softer than those made from cor are more popular in
northern Mexico  where corn does not flourish; wheat was brought there
by the Spanish.  Commercially made tortillas of both kinds ar 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 minutes.  Or, wrap several
in  dampened microwaveable paper  toweling or microwave plastic wrap
and microwave on high (100% Power)  for 15 to  TRIPE:  Usually what is
meant by tripe is the line of pig and sheep  stomac 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 h to keep it tender.  See GAME.
WALNUTS:  The flavor of this nut is delicious with corn.  See NUTS for
toasting and grinding.  WILD RICE:  See RICE.  A BURRITO is a flour
tortilla folded like and envelope around a  filling.  CHILAQUILES is a
casserole of fried tortilla strips bake with sauces  and fillings.  A
CHIMICHANGA is BURRITO that traditionally is deep-fat fried after  it
has been filled.  An ENCHILADA is a filled corn tortilla served with a
sauce.  FAJITAS are flour tortillas filled with slices of steak and
various  condiments.  A FLAUTA ("flute") is a very tightly rolled
ENCHILADA.  NACHOS are crisp chips of corn tortillas served with cheese
and salsa  or chiles, usually as an appetizer.  (See Sowest 3.) A
QUESADILLA is  a tortill filled principally with cheese, then folded or
stacked.  And a TACO is a tortilla, crisp or soft, folded in half
around a  filling.

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