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Ingredients and Spices
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Here are some of the basic ingredients and spices
that are most commonly used in Tex-Mex cooking and should be in your refrigerator or pantry. |
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Vegetables:
Lettuce
Onions
Green Peppers (Bell)
Tomatoes
Hot Peppers
(Serano, jalapeno, etc)
Cilantro (fresh)
Lemon or Limes
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Spices:
Whole Black Peppers
Whole Cominos (Cumin)
Garlic
Chicken and Beef
Bouillon cubes*
Garlic Powder
Garlic Salt
Cumin Powder
Black Pepper (ground)
Chile Powder
Meat Tenderizers
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Spice Mix:
As in most Mexican dishes, the spices called for are usually ground in a
"molcajete". I have found that if you use 4 teaspoons of whole black pepper, 4 teaspoons of whole comino, and one whole garlic (skinned), placed in a blender with one cup of water, then blend in liquify for a few minutes will give you the same results than grinding them by hand. Place the "spice mixture" in a tightly sealed glass container or jar and place in the refrigerator. the recipes that follow will use this method of spicing your dishes. Make sure that you shake well to blend all spices before using. As you use this method, you will decide if you want to make a dish spicier or not, just add more or less of the spice mix. |
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*Example: One teaspoon of spice mix
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I use the Knorr chicken flavor Bouillon in powdered form
instead of the cube. I find that it has a better taste than the beef type and is easier to work with. |
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Home
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Pantry:
Tomato Sauce
Green Chiles (whole or diced)
Ro-Tel Tomatoes (whole and diced, stewed)
Sauces: Enchilada, taco, etc.
(Can or Mixes)
Rice and Vermicelli (fideo)
Baking powder
Baking soda
Flour
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