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 20
seconds.
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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