Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [mexican-cuisine]

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.

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.

113 questions
55
votes
13 answers

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 first? Goya brand beans have recipes on the side of…
Josh
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38
votes
5 answers

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?
Dan
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19
votes
6 answers

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 got a very sharp knife which has made things quite…
Ryan Elkins
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18
votes
5 answers

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 tortillas. However, the masa at the market is…
FuzzyChef
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17
votes
5 answers

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 dough for a long time in my stand mixer, as I've…
Michael Natkin
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16
votes
1 answer

Difference between burritos, chimichanga, and enchiladas?

What is the difference between burritos, enchiladas, and chimichangas?
william keeling
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15
votes
6 answers

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 could never get them to taste, feel or smell like…
glenneroo
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14
votes
9 answers

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 not soft or elastic enough to handle large amounts…
Brian
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14
votes
1 answer

What can you do with leftover corn husks?

We made tamales today, and had a lot of corn husks left over. Any suggestions on how they can be used?
Mark Stewart
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13
votes
11 answers

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 main difference seems to be that the recipes…
yossarian
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13
votes
6 answers

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 make large batches when I do make it, and by the…
Will Tate
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12
votes
8 answers

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 flavorful, and for that reason I'd like to try my hand at…
Corey
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12
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8 answers

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 tortillas soft enough to work with (to roll around some…
KatieK
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12
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2 answers

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 the dishes. Are there any Mexican or Tex-Mex…
Village
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12
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5 answers

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 whole thing has a really bitter flavor. I've…
Ryan Elkins
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