After a making a batch of horchata, I always feel wasteful throwing away all of the uncooked rice. Can it be re-used for another batch, or has it given up its
What's the best technique to tuck or close the tortilla when preparing a burrito so that it doesn't come undone when it's time to eat?
In Mexico, "Tacos de lengua" (cow tongue tacos) are popular, and I've come to love them! I want to learn to make them in the U.S. What is the proper way to co
I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this? I was thinking about adding so
I've always used the Masa Harina in the bag and made masa, but I don't have an electric mixer at the moment to make them fluffy. How do you use fresh masa when
I love salsa, mexican food, and anything spicy, but most salsa has tomato and or Jalapeno seeds in there. Hope to find one without seeds.
I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling. I need t
When I was in Tulancingo, Mexico I had some type of vegetarian burger that I was told was specific to that region. I don't know the Spanish name or what was in
I don't want to be ridiculous but I'm uncertain at what point I can freeze tamales. Do I steam them and then freeze or do I assemble and then freeze? I would
In this recipe, I enjoy the mix of spices: serrano, cilantro, mint, cinnamon... Next time we'll cook it, we won't have serrano available. What could be a subst
I've traveled to Mexico and the US and seen different chilies available there, but at home in the UK (or even worse, in my fiancée's home of Finland) I f
Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to toler
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked o
In various Mexican and Tex-Mex restaurants in the US, all of the dishes seem to be made from a limited selection of ingredients. Although potatoes originated Am
In Australia, shredded beef is not something you can buy easily. I haven't seen it anywhere except in restaurants. I would like to know how I can make my own r
I'm not familiar with Mexican cuisine, but I enjoyed the things I've eaten so far. To me, they are all quite similar. Is there a real difference between fajitas
I like the flavor and texture of corn tortillas (store-bought), but they always tear apart whenever I try to use them in a non-flat way - enchilada-style, for e
I can't get access to tomatillos, but I would like to know what they taste like. This helped me a bit, but it's not entirely clear to me what would be differen
When I make chilli, I use dried ancho and chipotle chillies which I rehydrate in beef stock. However, as they are light, they just float on top of the liquid an
I'd like to have a go at making tamales, but the corn husk wrappers are hard to come by here. Is there anything I can use as a substitute wrapper?