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®...
When working with dough, cover your hands with olive oil to prevent it from sticking.
To easily peel tomatoes put them in boiling water for three 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 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.
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.
Sprinkle chopped parsley on the edge of your plate for garnish. It is simple and gives it a special touch.
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.
If salsa comes out too thick, add a bit of milk. By doing so, it won´t lose its form, taste, nor texture.
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.
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.
To reduce the flavor of the onion you can cut in slices and leave the rings soaking in water for 40 minutes.
To easily slice meat into thin strips, partially freeze it because when hardened a bit, the meat will slice easily.
When you want to separate two cups that are stuck together, roll them over a flat surface and they will quickly separate without tearing.
When buying the turkey, make sure the meat is white and not a bluish tone. It should not be wet.
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.
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.
One way to reduce the fat in mayonnaise is by mixing equal parts mayonnaise and yogurt.
Use cutting boards with very hard wood or plastic (resin) with non-skid base. Always cut on the kitchen table to avoid any accidents.
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.
To store hot broths or soups in the refrigerator, add an ice cube to cool it quickly without the wait.
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.
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 cutting up fruit, it begins to darken;to prevent this, place them in cold water with lemon juice for at least 20 min.
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.
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
Do not throw away coffee grounds, use them to clean the oil off a container.
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.
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.
The best way to store fresh celery is to wrap it in foil and place in refrigerator. This will keep for weeks
To remove onion odor from your hands take a half cup of milk and wash them, then wash them again with regular soap.
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 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.
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.
For an odorless and mold-‐free refrigerator, clean your refrigerator by scrubbing with a baking soda and water solution.
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.
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.
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.
Wash your salt and pepper shakers with water and vinegar, drain and dry them with a hair dryer. They will look like new.
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.
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.
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.
Place a bag of mothballs in your trash can to ward off insects. This way you will also avoid bad odors.
To prevent bitter cucumbers, peel and dip for about 4 minutes in ice water.
As in all poultry, make sure the turkey is completely cooked turkey to avoid the risk of food poisoning.
Don’t use metal knives to cut lettuce or other greens, as it will oxidize and darken them. Tear leafy vegetables with your hands.
For crispy french fries, cut into strips, salt and freeze them. Throw them into the hot oil without thawing.
To keep an onion fresh for a longer period of time, smear the part of the onion that was cut with butter before refridgerating.
Place garlic cloves in the microwave for 15 seconds and the skin will fall right off
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.
In order to avoid oil from splashing up when frying an egg, sprinkle some salt evenly throughout the pan.
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 prevent egg shells from cracking when making hard boiled eggs, add a tablespoon of salt to the water.
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.