Mexican Cooking Tips
Description
This Mexican appetizer features Dictionary of MEXICAN Cookin, This is part 4 of 6. The flavors come together beautifully. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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GROUND RED PEPPER: From ground dried cayenne chilies, this is often called "cayenne pepper".
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See Chili, Cayenne.
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GUAVA: These yellow-green fruits with pale faintly pink flesh are about the size of a plum.
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They are intensely fragrant when ripe.
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Guava paste is only one of the fruit pastes beloved of Hispanics, often served with
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cream cheese as dessert.
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The fruit is cooked with sugar until thick, then canned or shaped into blocks.
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HOMINY: These corn kernels have been soaked and lightly cooked so that the outer coating can be removed.
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INSTANT CORN FLOUR TORTILLA
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MIX (MASA): This commercial product is the shortcut in making fresh corn tortillas.
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It is fresh corn MASA that has been dried and ground.
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JERUSALEM ARTICHOKE (Sunchoke) This knobbed root keeps well in the refrigerator or other cold place.
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Jerusalem artichokes discolor after peeling.
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Dip them in acidulated water as the flesh is exposed
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1.2kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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