Stock Your Pantry for Mex­i­can Cook­ing

Escalon Times - - NEIGHBORHOOD VALUES -

You can en­joy the fla­vors of a Mex­i­can cantina in your kitchen any­time if you’re stocked up with the right goods.

Pantry and Dry Goods

1. Keep dried or canned chiles of all sorts on-hand. Dried chiles in­clude an­cho, chipo­tle, gua­jillo, ne­gro and mu­lato.

2. Ex­pand your spice rack with Mex­i­can sta­ples like chili pow­der, cayenne pep­per and pa­prika, as well as oregano and cumin.

3. Buy white rice in bulk so you can cre­ate Span­ish rice to ac­com­pany any dish.

4. Stock up on canned re­fried beans, black beans and pinto beans for use in your fa­vorite Mex­i­can dishes.

Re­frig­er­a­tor and Pro­duce

1. Keep ready-made salsa and spicy sauces chilled and serve them along­side chips, ta­cos and other Mex­i­can dishes.

2. Al­ways have gar­lic, onions and fresh cilantro handy. Keep lemons and limes within reach to add bright fla­vor to your dishes. Also, buy fresh chiles like jalapeno and pasilla to spice up a va­ri­ety of dishes. If pos­si­ble, grow them your­self.

3. Store flour and corn tor­tillas in your cup­board or re­frig­er­a­tor to cre­ate bur­ri­tos, ta­cos, en­chi­ladas and wraps.

4. Keep Mon­terey Jack, queso fresco and cotija cheese on-hand to in­clude in en­chi­ladas and bur­ri­tos.

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