New answers tagged mexican-cuisine
Dry it in the oven for a little while after washing and before oiling, as it will rust if not completely dry. The oil is good to prevent rust.
It is actually quite simple. After you have cleaned it, simply coat it lightly with vegetable oil. You can rub it on with your fingertips or a paper towel.
This might be an old question but I still stumbled on it and figured others would too, so it's still worth answering. Difference: The grind makes all the difference. Pre-made masa for tortillas doesn't have lard mixed into it. It's just finely ground and mixed with water to make the dough. Great for tortillas. Pre-made masa for tamales is very light and ...
I've lived in Austin for 15+ years, I lived a couple miles from the TX-Mexico border until I was nine years old. I have prepared many salsas at home and tasted many at restaurants and homes. My general advice on salsa is: Pick a base (Tomato or Tomatillo (or both!)) Add onion and/or garlic. Add dried or fresh chiles (e.g., guajillo, ancho, chipotle or ...
I keep them submerged in a pot using the lid of the next-smaller pot to weigh them down.
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