Tamarind concentrate can be purchased from the grocery already made, or you can easily make it yourself. The concentrate is great because of its flavor and uses, and also, because it will keep in the refrigerator for a months.
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This is probably the most well known fresh chile outside of Mexico. It is extremely popular inside the country as well. It looks a bit similar to the Serrano chile, and can be used interchangeably, thus they are many times confused. They are both dark green, with a shine to them, and carry a small and thin darker stem.
However, the Jalapeño is larger, bigger, rounder and chubbier than the Serrano. Ironically, it is milder in heat and has a lighter taste. Just as most fresh chiles, its heat can be pumped down by removing the seeds and veins. Similarly as other fresh chiles, don’t buy them if they have wrinkled skin or dark brown or black spots (continue for more information and photo).
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The molcajete is a cooking tool that although not absolutely necessary this day in age, it does have its uses, benefits and looks. Mexico’s version of the mortar and pestle (the pestle being called tejolote) it has been used for thousands of years to pound, smash, grind and mix ingredients such as herbs, spices and chiles, create rubs, pastes and sauces.
It it is traditionally made of basalt volcanic rock, which is very porous and rough and it makes it very heavy. There are however, newer versions of lighter material, that I am not so fond off. When new, there are many takes of how to “cure” them, so they can begin to be used. Some people grind white rice, while others grind peeled garlic cloves. I like to do both. So just take either one or the other, or both, and grind them with the pestle. Then just wash with a soapy sponge and rinse under cold water (continue for more information and photos).
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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.
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