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Cook'n in Mexico |
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__Grinding, Blending, and Frying |
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Print this Recipe There are a few basic steps to follow when preparing certain ingredients for Mexican cooked sauces and seasoning pastes. The steps do take extra time, but are important to maximize the flavor of the ingredients and to reflect authentic Mexican tastes. Once you start cooking Mexican food frequently, the steps become almost automatic. When you see a recipe using certain chiles, nuts, herbs, seeds, or spices, you'll know that some toasting, grinding, and frying will be included in the preparation as described below. GRINDING, BLENDING, AND FRYING: Nowadays electric blenders and spice grinders do most of the grinding and blending of ingredients for seasoning pastes and sauces. Of course, some cooks still prefer to do some parts of the job by hand with a basalt mortar and pestle (molcajete and tejolote) or on a flat stone (metate). To them, the differences in the final sauce is worth the hard work. After these steps are completed for cooked sauces, the remaining recipe ingredients are combined, and liquid is added if called for, such as broth, stock, or water. The frying step is next: Here, fat is heated in a deep pot (to control splatters) and the combined ingredients are quickly fried to intensify flavors and to reduce the sauce to the desired thickness. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
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