Questions with this tag should be about traditional ingredients, preparations or dishes from Mexico - such as tamales, tacos or flan. Questions about ingredients common to Mexican-style cooking, but which aren't about a specific Mexican dish, should not use this tag.

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2
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3answers
148 views

What is the difference between traditional Mexican cooking and Tex-Mex?

Most Americans (including myself) have grown up on Tex-Mex thinking it was traditional Mexican cooking. I was able to eat traditional Mexican (I thought) at a small cafe in downtown Denver. It was ...
4
votes
1answer
91 views

Sweetened Condensed Milk in Carnitas - What Does it Do?

I plan to make carnitas soon with a lovely pork shoulder that wants out of my freezer. I've made carnitas many times before; what's not to love about Mexican pulled pork? I've never used sweetened ...
1
vote
2answers
126 views

What is an alternative to chicken broth for Mexican rice?

A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?
1
vote
1answer
105 views

How are black beans cooked for Mexican dishes?

In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed, like refried beans, but served whole. ...
4
votes
3answers
89 views

How to extend the freshness of salsa?

I often make salsa containing tomato, onion, garlic salt, green pepper, red pepper, lemon, and salt. I store it in a Glasslock container in the refrigerator. By the second day, the taste is still ...
1
vote
2answers
300 views

What's the difference between a flauta and a taquito?

At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals. One day, they were out of flautas and the waiter suggested I get taquitos as they are "the same". They ...
0
votes
2answers
187 views

Maintaining sizzler plate [duplicate]

i purchased sizzler plate last month. I am using it once or twice in a week. However it is getting lots of rust on it. within 5 minutes of washing plate, it turns back to rust one. I am using lemon ...
5
votes
2answers
925 views

A Substitute for beef shanks?

I'm from Mexico, and a very popular dish over there is "Caldo de Res" (Beef broth), and it's made with beef shanks, but I haven't been able to get it where I live, not even in local butcheries. I ...
0
votes
2answers
257 views

How do I make the ingredients in a burrito evenly distributed?

I've been to countless "Southwest" Mexican restaurants, but for all of them except Chipotle, they just can't seem to get the ingredients in a burrito evenly. For example, one burrito I had had all ...
5
votes
3answers
2k views

How to make the sour cream that some restaurants serve with quesadillas?

I live in Belgium and I can't find where to buy SOUR cream, which is amazing with quesadillas. Is there a way to make it myself? ...
4
votes
2answers
2k views

How to fry carnitas?

I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 ...
2
votes
2answers
395 views

If the recipe says simmer beans for 3 hours, can I just turn up the heat and cook faster?

I just got home from work, and tonight is my night to cook. Unfortunately, I just realized this recipe for Mexican beans says I should simmer the beans for 3 hours. I'm too hungry for that, but I ...
1
vote
1answer
86 views

Cochinita Pibil [closed]

I have made Pibil many times, though I'm looking to push it over the edge. I had the Pibil at this taco place in LA called Guisados and I have never really had anything like it. It seemed to be ...
1
vote
1answer
572 views

Chicken carne asada marinade

I'm trying to cook carne asada chicken (hope that doesnt sound too strange). I'm trying to make the perfect marinade for it. Here's what I've tried so far: 3 tblspoons orange juice 1 tblspoon ...
3
votes
3answers
9k views

How long will homemade Pico de Gallo last in the refrigerator?

I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious how long homemade pico would last in the ...
4
votes
2answers
1k views

What can I do with dried chipotle chillies?

I have a bag of dried Chipotle chillies. All the recipes I see use chipotle paste. How can I make a sauce with them? Any good methods?
4
votes
3answers
8k views

Making flour tortillas softer and more elastic

I would like to make a tortilla that is softer and more elastic, allowing for large burritos with lots of filling I've been using the following recipe below which yields good results, however it is ...
1
vote
0answers
166 views

What can I do with papalo? [closed]

I picked up some papalo (aka, Bolivian coriander) at the farmer's market and I was wondering what to do with it. I see recipes for cemitas and I've tried mixing it with basil and with lemongrass. ...
7
votes
1answer
2k views

Does an avocado seed help guacamole stay green?

My friend was telling me about a habit in the Spanish culture (I'm not sure if it's done elsewhere as well) of leaving the avocado seed inside when making guacamole. The claim is that if you leave the ...
3
votes
1answer
505 views

How should I layer the ingredients in a taco salad?

When making taco salad, I often run into problems: If the beans or sour cream come in contact with the tortilla chips, the chips will become soggy. If the cheese comes in contact with hot ...
4
votes
1answer
1k views

Why is my masa mushy?

When I steam my tamales, the masa becomes mushy. What am I doing wrong and how can I prevent this?
4
votes
2answers
770 views

What variety of squash produces “flor de calabaza”?

In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash". As calabaza is a ...
5
votes
1answer
2k views

How long can I store mole?

I'd like to have a go at making some kind of mole, but all the recipes I have seem to make big batches. How long can I keep mole for, either in the fridge or freezer?
5
votes
1answer
3k views

Why are poblanos sometimes called pasillas?

Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of the chilaca. I'm originally from ...
10
votes
5answers
18k views

What's the difference between masa for tortillas and for tamales?

I often buy fresh prepared masa from Mexican markets in order to make tamales and pupusas. Mexican cookbook authors stress getting the correct masa for the recipe, either masa for tamales or masa for ...
2
votes
1answer
446 views

What can I use instead of amaranto?

Amaranto (amaranth grains) is a popular cereal used in Mexican cuisine, used in both savoury and sweet dishes. However, it's hard to come by here. What can I use instead? I'm not sure if it is a ...
3
votes
1answer
2k views

How long is it safe to store rice horchata for?

I have a recipe for Mexican horchata, which is a kind of smoothie made with rice. However, it doesn't specify how long I can store it for, and as rice can be dangerous if stored incorrectly I don't ...
2
votes
2answers
33k views

What can I use instead of annatto?

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 a substitute to give the same colour and ...
6
votes
1answer
991 views

What beans can I use to make refried beans?

Refried beans are traditionally made with pinto beans. However, I'm having trouble finding them; what other beans can I use to make refried beans?
5
votes
2answers
726 views

Is there an alternative wrapping for tamales?

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?
4
votes
4answers
1k views

How can I rehydrate dried chillies more efficiently?

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 and so they don't rehydrate very ...
1
vote
2answers
4k views

How do tomatillos differ in taste from under-ripe tomatoes?

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 different between tomatillos and under-ripe ...
8
votes
6answers
13k views

How can I get a corn tortilla to be pliable enough to work with?

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 example. How can I make the corn ...
1
vote
1answer
14k views

What's the difference between fajitas, enchiladas and tacos?

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, enchiladas and tacos? The taco is ...
2
votes
3answers
7k views

How can I make shredded beef?

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 restaurant quality shredded beef; the ...
12
votes
2answers
3k views

Are potatoes ever used in Mexican or Tex-Mex dishes?

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 America, I never see potatoes in any of ...
4
votes
2answers
427 views

Cracked Mexican/Spanish style rice

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 or split open. I've gone through many ...
5
votes
3answers
272 views

Making Medium-hot Mexican Sauces

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 tolerate anything above a mild zing in hot ...
5
votes
3answers
396 views

Where can I source Mexican chilies in the UK?

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 find it very hard to find Ancho, Poblano and ...
1
vote
3answers
8k views

In this recipe, what is a possible substitute for serrano pepper?

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 substitute for it? Ideally this substitute ...
3
votes
2answers
2k views

When do I freeze tamales?

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 like to make a large batch and freeze ...
3
votes
1answer
128 views

Veggie Burger local to Tulancingo, Mexico

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 it. Does anyone know what this would ...
2
votes
2answers
126 views

How do I scale serrano chile?

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 to scale by 6, and the dish should serve ...
1
vote
1answer
319 views

Is there a brand of salsa I can cook with that doesn't contain seeds?

I have diverticulitis and I can't have seeds or I will be back in hospital with infection. I love salsa, mexican food, and anything spicy, but most salsa has tomato and or Jalapeno seeds in there. ...
2
votes
1answer
2k views

Using Fresh Masa with Tamales

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 making tamales? Just add it to the corn ...
8
votes
3answers
1k views

How can I fix a mole sauce with excessive cinnamon?

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 some chicken stock and tomato sauce. Your ...
7
votes
3answers
6k views

How do you properly cook cow tongue?

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 cook a cow tongue? I've seen the taco ...
32
votes
5answers
6k views

How do you ensure a tortilla keeps all its contents when making a burrito?

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?
2
votes
3answers
1k views

Re-use rice for multiple batches of horchata?

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 good flavors? If not, are there any ...
3
votes
1answer
377 views

How do you cook nopales while keeping the green color?

I am trying to cook mexican Nopales but they seem to loose their green look. Is there an ingredient that needs to be added or a special technique that would keep them as green as possible?