In both skirt and flank steak, and when cooking indoor, is it more ideal to preslice marinate then cook? or marinate cook then slice? My understanding is that
So, I've been trying for a while to mimic taqueria carnitas at home with my slow cooker. I initially tried a recipe that had you put some water in and then cook
What is the difference between burritos, enchiladas, and chimichangas?
Queso is the Spanish word for cheese but (in the US) it is often used to refer to a cheese-based dip or sauce for tortilla chips. When I google "what is queso
I want to make mexican tacos, which are usually made with masa harina (nixtamalized corn flour + water). However I don't have nixtamalized corn flour, I have
I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, ass
This is not a spice that I would normally use. ACHIOTE However I was given some and then looked for how to use it. Food52 has this to say about it: Ach
I like making enchiladas verdes, but I have an annoying time keeping tomatillos submerged when I boil them. The top part of them remain out of surface. I try
Would you recommend a way to make mole sauce without chocolate? If so how? I'm diabetic and don't want a lot of sugar in my sauce.
I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia ment
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which i
I have been reading a lot about the latest vegan meat substitute choices, but I'm having trouble deciding between green jackfruit and hearts of palm. I am wonde
Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as
I tried to make guacamole the other day and it completely failed because some of the avocados that I bought were not ripe. How can I know whic
I just picked up some ready-made, already-toasted tlayuda at a Latin American market. I'm wondering: What is the standard/traditional method for heating these
I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international foo
I'm attempting to make a Hot Cheeto Burrito. I've already subbed the Flaming Cheetos with a local substitute (Kurkure), and I'm going to make the Tortilla mysel
I have a fairly typical Mexican-made tortilla press, and I've had it for a while. It works of course, but there's a persistent problem of the part of the tortil
I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them? Here is a picture:
I am trying to make home made tortillas and I was wondering if I can substitute Lard with Ghee as I am not too keen about the taste of lard. My understanding is