---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MEXICAN COOKING TIPS (6 OF 6)
  Categories: Mexican, Info/tips, Cheese
       Yield: 1 servings
  
       1 x  Dictionary of MEXICAN Cookin
       1 x  (This is part 6 of 6)
  
    TOMATILLO:  These fat little vegetables are the size
   of robust cherry tomatoes.  They grow in papery husks
   reminiscent of Japanese lanterns and taste best when
   they are a brilliant green in color.  By the time they
   begin to turn yellow, they have lost some of their
   acid freshness.  This happens when they are lightly
   cooked too, but then, although they relinquish their
   vibrant color, the develop a gentler flavor and become
   more luscious.  Uncooked, chopped tomatillos are the
   basis for chunky green salsas.  Select tomatillos with
   their husks still drawn tightly around them.  Husk and
   rinse off the sticky residue before using them.
    TOMATO:  Roasting tomatoes gives them a faintly
   mysterious flavor. It works best with truly ripe red
   tomatoes.
       TO ROAST TOMATOES:  To roast and peel tomatoes,
   set the oven
       control to broil.  Arrange cored tomatoes with
   their top surfaces
       about 5 inches from the heat.  Broil, turning
   occasionally, until
       the skin is blistered and evenly browned, about 5
   to 8 minutes.
       The skins will be easy to remove.  If the tomatoes
   are roasted on
       aluminum foil, the cleanup will be easy and you'll
   be able to save
       any juice they give off as they roast.
    TORTILLA:  Tortillas are round, flat unleavened
   breads made from ground wheat or corn.  They are the
   basis of Mexican cookery.
    Tortillas are rolled, folded, used as dippers, fried
   crisp and munched fresh.  Corn tortillas are cut into
   wedges and fried for chips.  For the best chips, fry
   tortillas that are at least one day old.  Flour
   tortillas, softer than those made from corn, are more
   popular in northern Mexico where corn does not
   flourish; wheat was brought there by the Spanish.
   Commercially made tortillas of both kinds 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 in a 250 degree oven for 15
   minutes.  Or, wrap several in  dampened microwaveable
   paper toweling or microwave plastic wrap and microwave
   on high (100% Power) for 15 to 20 seconds.
    TRIPE:  Usually what is meant by tripe is the line of
   pig and sheep stomachs.  Tripe is the identifying
   ingredient of traditional MEMUDO, a hearty soup.
   Tripe needs to be thoroughly rinsed often, in three or
   four changes of cold water, before it can be used.
    VENISON:  Venison is deer meat.  Because it is lean,
   venison needs moist heat to keep it tender.  See GAME.
    WALNUTS:  The flavor of this nut is delicious with
   corn.  See NUTS for toasting and grinding.
  
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