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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32
votes
5answers
4k 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?
21
votes
6answers
44k views

Should I rinse canned beans before using them?

Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them ...
14
votes
3answers
1k views

How to dice tomatoes?

I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally ...
14
votes
4answers
1k views

How do I get vegetarian tamales to come out fluffy?

I'm a vegetarian, so naturally I don't use lard when making the masa for tamales. I've experimented with butter, non-hydrogenated vegetable shortening, and solid coconut oil. I've tried beating the ...
11
votes
6answers
5k views

Trick to keeping guacamole from turning brown

Is there anything you can add to a guacamole recipe to prevent it from going brown so quickly? Or a specific way to package it for very short-term storage (usually only about two days). I tend to ...
11
votes
3answers
2k 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 ...
11
votes
3answers
6k views

How to make big, fluffy “Mexican-style” flour tortillas (without using any special machinery)?

Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always weird and I ...
11
votes
6answers
436 views

How does one begin to create salsa?

Let me start by saying that I am not a cook by any means. Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more ...
10
votes
5answers
12k 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 ...
9
votes
5answers
12k views

How do I keep my enchiladas from getting soggy when they cook?

I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The ...
9
votes
4answers
3k views

How can I make a Taco Shell?

I've never seen a mold that would shape them - any tips?
9
votes
5answers
21k views

How do I remove bitter flavor from lime rind in soup?

I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the ...
8
votes
5answers
8k 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 ...
8
votes
1answer
41k views

What kind of steak to use for fajitas?

Following Steven Raichlen's recipe, we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?
8
votes
3answers
998 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 ...
8
votes
1answer
133 views

How to change the texture on dulce de leche?

I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was ...
7
votes
4answers
6k views

What spices are used to make a mexican fajita seasoning?

I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.
7
votes
3answers
5k 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 ...
7
votes
3answers
501 views

Is there a simple way to make refried beans?

This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil. The main problem is that the beans seem to ...
6
votes
7answers
4k views

How to use spare jalapeños?

I bought a pack of about 10 jalapeño peppers and will only use 1-2 of them to make salsa. What can I do with the rest so that I don't have to throw them away. At the price for the whole pack it's ...
6
votes
3answers
428 views

Trouble making corn tortillas

I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory The only masa I can get this corner of the world is imported from Mexico or USA and is ...
6
votes
1answer
876 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?
6
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 ...
5
votes
4answers
9k views

What is a good spicy potato wedges seasoning?

I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges. My ...
5
votes
3answers
254 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
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? ...
5
votes
2answers
500 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?
5
votes
3answers
343 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 ...
5
votes
1answer
1k 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
2k 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 ...
4
votes
3answers
10k views

What's the difference between a burrito and a tortilla?

I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a "burrito." What's the difference between this and a tortilla? I thought that's what they were ...
4
votes
4answers
4k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
4
votes
4answers
28k views

Cheeses similar to queso fresco

Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - ...
4
votes
2answers
556 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 ...
4
votes
3answers
1k views

issues with mexican restaurant-style white cheesedip

Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States. (Specifically I was thinking of the ...
4
votes
10answers
13k views

What spices do you add to chili? [closed]

Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?
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 ...
4
votes
2answers
1k 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 ...
4
votes
2answers
991 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
1answer
482 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 ...
4
votes
1answer
998 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
351 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 ...
3
votes
1answer
122 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 ...
3
votes
2answers
4k 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 ...
3
votes
2answers
1k 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
346 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?
3
votes
1answer
428 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 ...
3
votes
1answer
1k 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
318 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 ...
2
votes
2answers
22k 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 ...