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Colored Sugar

To make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip-type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar.Try placing several layers of different colored sugar in a glass jar for a gift.

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Confectioners` sugar
Confectioners` SugarThis is also known as "powdered sugar" or "10X sugar."To make, blend 1 cup granulated sugar on the highest speed of a blender for 2 minutes. Add 1 tablespoon cornstarch to keep the sugar from packing down. Store in an airtight container. (Upload by user)

Corn husks
Corn HusksTo use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel. (Upload by user)

Corn tortilla shells
Corn Tortilla ShellsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut 4 slits on a corn tortilla, equally spaced, as though cutting a pie, but stop about 1 inch short of the center of the tortilla. Put a tortilla in the deep fryer and, using a long handled s (Upload by user)

Corn tortillas
Corn TortillasTo soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortill (Upload by user)

Croutons
CroutonsPut several garlic cloves in canola oil or olive oil to steep for about 8 hours. When the oil is deeply flavored with garlic, slice and toast small French rolls and spread on a cookie sheet. Bake at 325?F until croutons are crisp and golden on both sides. When the croutons are co (Upload by user)

Cumin (comino)
Cumin (Comino)Buy cumin seeds, not the ground cumin. Warm the seeds briefly in a dry skillet and grind them as needed.To roast cumin seeds, heat a small heavy skillet over a medium high flame and then add the amount of cumin seed called for. Stir it gently, and when it begins to p (Upload by user)

Anise water
Anise WaterTo make anise water, put 1 tablespoon aniseed in 1/2 cup water and simmer for 3 to 4 minutes. Let steep for 10 minutes, then strain off seeds. (Upload by user)

Dried chiles
Dried ChilesTo bring out their natural oils, toast them over an asador or in a dry skillet just long enough to release their fragrance. (Upload by user)
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Epazote
EpazoteAn herb that grows wild, it should always be cooked, at least minimally, to release its flavor. The tender inner leaves are preferable. Cook with all types of beans to reduce their gaseous qualities. Very good in stews, soups, green pipi?ns and moles. (Upload by user)

Flour tortilla shells
Flour Tortilla ShellsIn a deep 4 quart pan, heat 1 1/2 inches canola oil to 375 degrees F. Float 1 tortilla on top of the oil. With the bowl of a metal ladle, press down on the center of the tortilla until it touches the bottom of the pan and oil bubbles up around the tortilla. Hold tort (Upload by user)
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Flour tortillas
Flour TortillasFlour tortillas are best stored in the freezer until needed. To soften tortillas, warm them on a hot ungreased skillet or griddle for about 30 seconds to 1 minute. They can be warmed at 150 degrees F in the oven for 15 minutes. They can also be wrapped in plastic wrap and (Upload by user)
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Garlic vinegar
Garlic VinegaruGarlic Vinegar/uTo make, put 4 to 6 minced garlic cloves in 1 quart of cider vinegar. Let stand, covered for 20 days. Strain, then bottle.uStoring Garlic in Oil/uIt is a practice with some of us who want garlic immediately handy for cooking, to (Upload by user)
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Herba santa
Herba SantaIt contains flavors of licorice and sassafras. Should be added during the last few moments of cooking. Good in green and yellow moles. If it cannot be found, try substituting equal parts fresh basil and tarragon, about half as much by volume than the epazote called for. (Upload by user)
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Jicama
JicamaSelect medium size jicama that are smooth, hard and free of spots.To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili powder.Store jicama in a plastic bag in (Upload by user)
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