Tamale-Stuffed Pork ShoulderPre-heat oven to 300°F (150°C). Drizzle a bit of oil in a skillet and sauté bac...
Tamale-Stuffed Turkey BreastsThe day before serving: Using a mixer, combine MASECA®, lard, black ...
Oaxacan TamalesIn a blender, process MASECA® for Tamales with chicken broth, pork lard, baking powder, and salt...
Tamale Stuffed Poblano PeppersFor the dough: In a bowl, mix the MASECA® with the salt, baking powder, chicke...
Christmas TamalesFor the rice: Sauté garlic, cilantro, and achiote; add rice, water, and sal...
Pork TamalesSoak corn husks in warm water about two hours or until soft. Using a mixer, combine MASECA®...
To reduce the flavor of the onion you can cut in slices and leave the rings soaking in water for 40 minutes.
For those times when you have added too much garlic to your food there is a solution. Place parsley flakes in a tea pouch and place in the stew, the parsley flakes will help to decrease the garlic flavor.
To easily slice meat into thin strips, partially freeze it because when hardened a bit, the meat will slice easily.
Clean your blender without a trace of grease and odors. “Blend” water, detergent and a splash of vinegar, rinse well and will be ready for the next use.
The microwave should always be kept in perfect condition: clean platter and the inside. You can clean with the steam of boiling water, avoiding the use of detergents.
If salsa comes out too thick, add a bit of milk. By doing so, it won´t lose its form, taste, nor texture.
So nuts and raisins not fall at the bottom of your pasta, mix in advance with a little flour and add at the last minute.
To remove onion odor from your hands take a half cup of milk and wash them, then wash them again with regular soap.
As in all poultry, make sure the turkey is completely cooked turkey to avoid the risk of food poisoning.
The way to know if mushrooms are fresh, check to see if they are as white and bright as possible, also check to see that the head is firmly attached to the stem.
Place a bag of mothballs in your trash can to ward off insects. This way you will also avoid bad odors.
If you don’t have a rolling pin to cook with, use a glass bottle filled with water, it can extend the dough just as perfectly as a rolling pin.
Beans are kept best in an airtight container. However, we recommend cooking them within few weeks of buying them because as time passes, they take longer to cook.
Use cutting boards with very hard wood or plastic (resin) with non-skid base. Always cut on the kitchen table to avoid any accidents.
To keep an onion fresh for a longer period of time, smear the part of the onion that was cut with butter before refridgerating.
Most of the chicken fat is under the skin and by cooking, fat penetrates inside. Therefore, if we remove the skin as we cook the chicken, it helps to minimize saturated fat and cholesterol.
To minimize fat, melted cheese may be substituted wholly or partially with breadcrumbs. In addition, sprinkle it around the edges, to keep the melt from seeping
Sprinkle chopped parsley on the edge of your plate for garnish. It is simple and gives it a special touch.
To store hot broths or soups in the refrigerator, add an ice cube to cool it quickly without the wait.
To remove food stuck on your pots and pans, all you need to do is sprinkle a little bit of baking soda, add a few cups of water and place them to simmer for a while. Then let them soak a few hours and they are good as new.
If you buy it frozen, the first thing to check is that it is well wrapped and sealed and that the meat is not discolored.
Meat thermometers that are the best at cooking large pieces of meat. It measures the temperature and doneness deep inside the piece, keeping the juices.
Place garlic cloves in the microwave for 15 seconds and the skin will fall right off
When freezing food its important to remove as much air as possible. To do this we place one food item per bag, close the bag but leave a small opening to insert a straw. Suck the remaining amount of air out of the bag, remove straw and close the small opening.
Non-stick pots and pans are great at preventing food from sticking and spoiling your dish. They also decrease the amount of oil you would normally use.
To prevent bitter cucumbers, peel and dip for about 4 minutes in ice water.
When you want to separate two cups that are stuck together, roll them over a flat surface and they will quickly separate without tearing.
Do not throw away coffee grounds, use them to clean the oil off a container.
To easily peel tomatoes put them in boiling water for three minutes.
When working with dough, cover your hands with olive oil to prevent it from sticking.
After cutting up fruit, it begins to darken;to prevent this, place them in cold water with lemon juice for at least 20 min.
To prevent egg shells from cracking when making hard boiled eggs, add a tablespoon of salt to the water.
For crispy french fries, cut into strips, salt and freeze them. Throw them into the hot oil without thawing.
Wash your salt and pepper shakers with water and vinegar, drain and dry them with a hair dryer. They will look like new.
To avoid watery eyes when chopping onions, refrigerate prior to chopping. Remove root, peel in cold water and keep your mouth closed during the chopping process.
Don’t use metal knives to cut lettuce or other greens, as it will oxidize and darken them. Tear leafy vegetables with your hands.
In order to avoid oil from splashing up when frying an egg, sprinkle some salt evenly throughout the pan.
Rice won’t dry up if you heat it in the microwave if you add a splash of water. You can also microwave it with a cup full of water next to it. The steam will keep the rice moist.
If you usually keep eggs in the refrigerator and want to make a fried egg, wait a few minutes after taking it out of the refrigerator. Cooking the egg at room temperature will not counteract with the warm oil.
In order to check whether your pasta is ready, take one of the noodles and throw it against a wall. If it sticks, it is ready.
One way to reduce the fat in mayonnaise is by mixing equal parts mayonnaise and yogurt.
So that your soups and stews have less fat, you can add a few cubes of ice, agitate and the grease will stick to the fat. Remove the ice before it melts.
The best way to store fresh celery is to wrap it in foil and place in refrigerator. This will keep for weeks
For browning chicken, add a half teaspoon of brown sugar to the pan where you are cooking it. It will brown evenly and stay moist.
After cooking, if you have smelly hands, just rub them under cold running water, with a stainless steel spoon, it will remove odors like magic.
To consume less salt you can start adding flavor to your food with herbs and seasonings that are low in salt. You can continue using salt but moderately.
To prevent your food from becoming too salty when you accidentally pour in too much salt, add some potato slices in. When your food is ready remove the potatoes, they have removed the salt.
To clean containers with traces of oil, use ground coffee from your coffee filter. Wipe it with a damp sponge across the surface, rinse and go.
When you want to freeze your food using airtight plastic bags, it is essential to extract as much air as possible. The absence of oxygen will preserve food much better and longer.
To keep non-stick surfaces in good condition, rub them with oil after washing (especially if you use a dishwasher). If you need to stack them, separate them with cardboard.
For an odorless and mold-‐free refrigerator, clean your refrigerator by scrubbing with a baking soda and water solution.
To turn meatballs, hot fritters, croquettes or to pour oil one a fried egg, use a stirring spoon with a long handle. It will be comfortable to use and avoid the possibility of burning yourself.
When buying the turkey, make sure the meat is white and not a bluish tone. It should not be wet.