INGREDIENTS

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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