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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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__Toasting Dried Herbs and Spices |
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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. TOASTING DRIED HERBS AND SPICES: Heat a comal (a traditional Mexican metal or clay pan), a griddle, or skillet until hot, then toast the herbs and/or spices, shaking the pan or stirring, until they release their aromas, generally about 10 to 15 seconds. Transfer to a plate; they're ready to use. 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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