Cooking Technique : Pati's Mexican Table

May 5, 2009

Charring/roasting ingredients is a way to concentrate and deepen their flavor. It also somehow gives the dishes where they are being used an interesting and rustic feel.

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Charring ingredients

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May 5, 2009

Making Corn Tortillas

Yes you can buy them already made at the store… but there are few things that can compare to the nurturing and filling sensation of homemade corn tortillas.

And the great thing is: We can buy the premade corn tortilla flour of extraordinary quality in the US these days. So you don’t have to nixtamalize the corn kernels (dry in the sun, cook and soak in hot water with lime, peel and grind to a paste) through a process of more than 36 hours to make your own fresh corn tortilla dough. Here is how you make them:

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Making Corn Tortillas

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April 7, 2009

Preparing Poblano Peppers

Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.

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Preparing Poblano Peppers

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