With all the messages about Mexican and Southwestern cooking that have been in the echo lately, I thought I would make this file using the information that I found in a recent Betty Crocker Cookbook called "Southwestern Cooking". I hope that this will help you in learning how to cook this good food. <> ====================================================================== GLOSSARY OF INGREDIENTS OF MEXICAN AND SOUTHWESTERN COOKING ====================================================================== ACHIOTE SEED: The dried reddish seeds of the annatto tree give food a bright orange-yellow tint when they are cooked first in hot fat; then, the seeds themselves are discarded. Sometimes they are ground to a powder and stirred into such foods as butter for color. They impart a flavor that is gentle and hard to describe; like that of saffron, it has an earthy quality. ADOBO: A piquant sauce of tomato, vinegar and spices. ANISE SEED: This small, elongated seed tastes sharply of licorice. ATOLE BLUE CORNMEAL: This is blue corn that has been dried, roasted, and ground specifically to be used in make ATOLE, a cornmeal gruel. Blue corn, unlike ordinary field corn, is always dried and ground before use. Cornmeal, blue, yellow, or white, can be used as a thickener. AVOCADO: This fruit is ripe when the flesh under the leathery skin yields to light pressure. A hard avocado will ripen if left at room temperature for two or three days. The Haas or California type is smaller and darker green than the emerald type grown in Florida, and some say it is more flavorful as well. Keep avocado flesh from discoloring by brushing it with lemon juice as it is peeled. BEANS: It takes time to prepare dried beans, but the result is a tender bean that is still firm. Canned beans are sometimes mushy, but they are convenient to keep on hand and are packed in liquid that adds flavor to many recipes. Dried beans keep almost indefinitely. Before cooking dried beans, rinse them well and pick them over for stones or inferior beans. TYPES OF BEANS: BLACK BEANS: (frijoles negros, turtle beans) though small, have a hearty flavor. South American cooking makes great use of them. With their dramatic dark purple-blue color, they lend themselves nicely to garnishes. BLACK-EYED PEAS: (cowpeas) are the seeds of the cowpea, an annual vine. They are tan with a blackish stain, hence "black-eyed". GARBANZO BEANS: (chickpeas) are Spanish in origin. These rounded beige beans have a nutty flavor. NORTHERN BEANS: are white, relatively large and mild. PINTO BEANS: (frijoles) are charmingly speckled with brown on a pale or pinkish background. RED BEANS: are favorites in the southern states. Pinto beans may be substituted. BUFFALO: This commercially raised red meat is lower in cholesterol and fat than beef. Unlike beef, it isn't marbled with fat. Accustomed as we are today to tender cuts of meat, buffalo is best enjoyed ground rather than steaks. CAPERS: These are the pickled, green buds from the prickly caper bush. They are somewhat smaller than raisins and are bottled in brine. CAYENNE: See Chile. CHAYOTE: (christophine, mirliton, vegetable pear): Related to gourds, chayote squash have none of their brilliant decoration. Light green skin encases firm flesh of an even paler green. Chayote may be baked, steamed, stuffed and sauteed. A 1 lb Chayote makes a nice serving for two or three people. CHEESE: Traditional Mexican cheeses were mad with goat's or sheep's milk. The following cheeses are used in this style of cooking: CHEDDAR: is a mild firm cheese of English origin that becomes more sharp with age. It melts beautifully. CHIHUAHUA: (Asadero Or Oaxaca) is white, creamy and tangy. Sometimes it is sold braided. Mozzarella or Monterey Jack may be substituted. CO-JACK: is an American invention. Block cheese marbled with Colby and Monterey Jack. COLBY: is a slightly sharp cheese with a flavor similar to that of Cheddar. This American cheese has a rather soft open texture. MONTERY JACK: is a mild cheese usually sold in blocks. It softens at room temperature. QUESO ANEJO: is an aged, hard grating cheese. It ranges from pale cream to white in color and is quite salty. Romano or Parmesan may be substituted. QUESO FRESCO: (Ranchero seco) can be compared to a very salty farmer's cheese. A reasonable substitute for this crumbly cheese is Feta Cheese. SIERRA: is another rather dry sharp cheese that grates easily. Romano or Parmesan may be substituted. CHILI: Chilies are native to the Americas. They have been known in North America for some time but are said to have traveled north by a circuitous route; apparently they found their way from Mexico to the Western world with Christopher Columbus, then to the East and finally back to North America. New strains of chilies are developed frequently, bred for hardiness, sweetness, hotness and so forth. But chilies are full of surprises; two chilies picked from the same plant may vary widely in hotness. To quench the fire of a too-spicy mouthful, do not reach for a water glass. Water will only spread the capsaicin (the compound that our tongues register as "hot") around. Instead, take a large mouthful of something starchy; corn chips, beans, bread or rice. Sometimes finding fresh chilies is difficult. This probably isn't a question of distribution, but of perishability. Canned and dried chilies are usually available. The Following is a short list of peppers and what they are. ANAHEIM CHILIES: (California Green Chilies) are slim between five and eight inches long and of various light shades of green. these mildly hot chilies are sometimes twisted in appearance. They are occasionally stuffed, but their flesh is thin and more fragile than that of the poblano chilies. The Anaheims cultivated in New Mexico-- where the name is Chili Verde--are reputedly hotter. A ripe red Anaheim is sometimes known as a chili Colorado. Anaheim chilies are dried and tied in wreathes (ristras) and ground and blended in commercial chili powder mixtures. They may be purchased in cans as "mild green chilies". These chilies were named after the town that at the turn of the century, was the site of a chili cannery. ANCHO refers to a ripened, dried poblano chili. CASCABEL CHILIES: True ones are scarcer than hens' teeth in most parts of the United States. Sometimes dried Anaheim Chilies are labeled "cascabel," but they are very different from the authentic item. Fresh cascabel chilies are hot and have a distinctive flavor. They are round and 1 1/2 inches in diameter. Dried, the cascabel chili has a nutlike flavor. CAYENNE CHILIES: are thin and tapered, three to seven inches long. Dark green (unripe) or bright red (ripe), the cayenne is incendiary and well known to Asian kitchens. The red ones are dried and ground to make cayenne pepper ("ground red pepper"). This product adds heat and just a little chili flavor. Chipotle Chilies are smoked, dried Jalapenos with a very wrinkled appearance. Fresh jalapenos are vibrant green but they turn brown when smoked. Chipotles can be purchased loose (dry) or canned in Adobo sauce. The canned variety is especially convenient as it saves having to soak and soften them. GUAJILLO CHILIES: (Mirasol Chilies) have a vegetal flavor that shines even though the drying process. Guajillos are orange-red, skinny and about two to three inches long. JALAPENO CHILIES: range from hot to very hot. They are dark green, fat and about two to three inches long with a characteristically rounded tip. Watch out for the little ones, which are the hottest. Jalapenos ripen to red. Use them fresh or pickled. PASILLA CHILIES: are hot and brown (almost black when dried, which is how they are commonly found.) They have a dusky flavor. POBLANO: is the chili most frequently used for CHILIES RELLANOS. It is a suave dark green and ranges from mild to hot. Shaped like a long bell pepper, the poblano has a nice shape for stuffing. RED PEPPER FLAKES: are just that; flaked, dried ripe chilies. Most red pepper flake mixtures are quite hot. SERRANO CHILIES: are a sort of middling green, developing to brilliant red when ripe. Extremely hot (as hot as any chili), this chili is usually shorter and thinner than the jalapeno. CHILI SAFETY The flesh, rips and seeds of chilies are rich in irritating burning oils. When preparing chilies, always wash your hands and the utensils in soapy water. Be especially careful not to rub your face--eyes in particular--until the oils have been thoroughly washed away. When processing chilies in a blender or food processor, avert your face as even the fumes are burning. Some cooks who work with chilies for any extended length of time, wear plastic gloves. There is a higher concentration of capsaicin in the ribs of chilies; remove them for a milder chili. ROASTING CHILIES: Recipes often call for chilies to be roasted. This enhances the flavor and makes them a snap to peel. Roasted chilies may be frozen before peeling, a convenience if you roast a big batch at once; wrap them airtight in plastic wrap. BROILER METHOD: Set oven control to broil. Arrange whole chilies with their top surfaces about 5 inches from the heat. (Some people cut a small slit in the shoulder of each chili, to prevent it from bursting.) Broil, turning occasionally, until the skin is blistered and evenly browned (NOT burned). Remove chilies to a plastic bag and close tightly; let chilies sit for 20 minutes, then peel. Anaheim and poblano chilies will roast in 12 to 17 minutes; jalapeno and serrano chilies in about 5 minutes. GAS STOVE TOP METHOD: Spear a whole chili on a long handled metal fork and hold it about 5 inches from the flame. Turn the chili so that it roasts evenly. Place roasted chilies in a plastic bag and close tightly; let chilies sit for 20 minutes, then peel. The disadvantage of this method is of course that you can't roast a number of chilies at once. ELECTRIC STOVE TOP METHOD: This involves a little ingenuity on the part of the cook. Arrange a sturdy heatproof metal rack (such as a cake rack) so that the grill sits about 4 to 5 inches above the electric burner. Place whole chilies on the rack over high heat. Turn the chilies on the rack so that they roast evenly. Remove chilies to a plastic bag and close tightly; let chilies sit for 20 minutes and then peel. CHILI POWDER: This is a mixture of ground dried red chilies blended with other spices and herbs. It is said to have been invented by Willie Gebhardt, a Texan in 1892. Most brands include cumin and oregano. Often chili powder formulas contain paprika, coriander and salt. Chili powder is not to be confused with ground red chilies. CHOCOLATE: The Aztecs are credited with the discovery of chocolate. It was probably first used to flavor a bitter drink favored by their mystics. Another Mexican invention, the molinillo, is a wooden whisk used to whip hot chocolate. The handle is rolled between the palms of the hands, whipping the mixture until it is frothy. Today, block Mexican chocolate frequently contains cinnamon, vanilla, clove and ground almonds. CHORIZO: This spicy smoked pork (or pork and beef) sausage is available both in links and in bulk. CILANTRO (Mexican Parsley, Chinese Parsley, fresh Coriander): This herb bears a resemblance to flat leaf parsley, but the flavor is entirely different: strong, fresh, acid. Cilantro is perishable; store it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. CINNAMON: This is truly a spice of Mexican cuisine, used in dishes sweet and savory. It is available ground as a powder or in tightly rolled dry quills. Sometimes the bark of the cassia tree is sold as cinnamon; the flavor is similar but neither as true nor as intense. Look for authentic cinnamon. CORIANDER: This spice is the seed of the plant that gives us cilantro. It has a dusky flavor that is often associated with Eastern cooking. It may be purchased ground or as whole dried seeds. CORN HUSKS: Dried corn husks, softened by soaking, are used to wrap food before it is cooked. They make a sort of natural jacket that holds a mixture together as it steams. Remove any silk clinging to the dried husk before using. Several small corn husks may be overlapped for a larger wrapping as for a tamale. CORNMEAL: Dried corn is of course the staple of southwestern larders. When cornmeal is called for, use yellow or white, coarsely or finely ground. CUMIN: This is the powerful, sometimes dominating spice so often used in traditional southwest cooking. Recipes may call for whole cumin seed or ground cumin. DUCK: This bird is considered "game" less and less, perhaps because it is widely available, frozen, in supermarkets. Wild duck, indeed, tastes gamy, and in fact the flesh of water fowl may take on a distinctly fishy taint. Commercially bred ducks, though, are well fed and succulent. FRIJOLE: Spanish for BEAN. See Beans. GAME: Americans tend to consider the following animals game: Buffalo, Duck, Goose, Pheasant, Quail, Rabbit, and Venison. Generally speaking, farm-raised game animals haven't had to scratch for a living and so is meatier and has a flavor somewhat less "gamy". It is traditional to serve any game with foods upon which it feeds. For example, serve game birds with berry sauces and wild rice. GROUND RED CHILIES: This is pure chili powder from finely ground dried red chilies. It is not blended chili powder. GROUND RED PEPPER: From ground dried cayenne chilies, this is often called "cayenne pepper". See Chili, Cayenne. GUAVA: These yellow-green fruits with pale faintly pink flesh are about the size of a plum. They are intensely fragrant when ripe. Guava paste is only one of the fruit pastes beloved of Hispanics, often served with cream cheese as dessert. The fruit is cooked with sugar until thick, then canned or shaped into blocks. HOMINY: These corn kernels have been soaked and lightly cooked so that the outer coating can be removed. INSTANT CORN FLOUR TORTILLA MIX (MASA) This commercial product is the shortcut in making fresh corn tortillas. It is fresh corn MASA that has been dried and ground. JERUSALEM ARTICHOKE (Sunchoke) This knobbed root keeps well in the refrigerator or other cold place. Jerusalem artichokes discolor after peeling. Dip them in acidulated water as the flesh is exposed. Enjoy Jerusalem artichokes ray in salads, or broiled, sauteed, mashed or in a gratin. JICAMA: The flesh of the jicama root is often compared to that of the water chestnut, both for flavor and crunch. Jicama is related to the sharp-tasting turnip but is so mild in flavor that, when eaten raw, it is usually sprinkled with lemon or lime juice and chili powder. After the brown fibrous skin has been pared away, jicama flesh does not discolor. Look for smallish jicama, which will be sweet and moist. JUNIPER BERRIES: The fruit of an ever green, juniper berries give gin its distinctive flavor. They are sometimes used to flavor game dishes. These blue-green berries are purchased dried. Add them (sparingly) whole to saucy foods for subtle flavor or slightly crushed for more impact. LARD: This has been perhaps the most frequently used cooking fat south of the boarder since it was introduced by the Spaniards. For tender, flaky pastries, lard can't be beat. It is little known that lard, for all its reputation, has approximately half the cholesterol of butter. MANGO: The skin of this oval fruit is washed in gold, pink, red, and parrot green. The flesh is deep yellow, juicy and richly perfumed. Mangoes have flat, oval pits. To slice the fruit, free it from the pit in large pieces. MASA: Literally "dough" in Spanish. MASA is cornmeal dough made from dried corn kernels that have been softened in a lime (calcium hydroxide) solution, then ground. Fresh MASA is commercially available in Mexico, but it is tricky to work with and dries out quickly. MASA comes finely ground, for tortillas, and coarsely ground for tamales. It is easier to use instant corn flour tortilla mix when making tortillas. NOPALES: These leaves of the prickly pear (nopal) cactus are firm crunch pads. Let size be your guide in buying them; the smaller the pad, the more likely it is to be tender. Use tweezers to remove spines, a sharp paring knife or vegetable peeler to remove their bases. With a flavor similar to green beans, NOPALES are eaten both raw and cooked. NUTS: In southwest cooking, nuts are sometimes ground and stirred into sauces as a thickening agent. In addition to giving the sauce more body, raw nuts add, of course, their own particular flavor. Toasted nuts are more often used as a garnish or in baking. TOASTING NUTS: Toasting enhances the flavor of the nut. To toast nuts, spread them in a single layer in an ungreased pan; bake at 350 degrees F, stirring and checking for doneness frequently. Nuts are toasted when they are lightly browned. Let almonds, pecans and walnuts bake for 7 to 12 minutes. Pine nuts toast more rapidly, in 5 to 7 minutes. TO GRIND NUTS: To grind nuts, place 1/3 to 1/2 cup at a time in the workbowl of a food processor or blender. Process them in short pulses just until ground (longer and you will have nut butter). PAPAYA: A nearly oval fruit with creamy golden yellow skin, orange yellow flesh and scores of shiny black seeds conveniently packed in its center. When slightly underripe, the flesh is firm (perfect for making into relishes); When ripe, it is so juicy as to be almost melting. PECAN: This oil-rich nut is an American native. See Nuts for toasting and grinding. PEPITA: See Pumpkin Seed PEPPER: There is PIPER NIGRUM, Peppercorn, and the CAPSICUM FRUTECENS and CASPSICUM ANNUUM, the family of vegetables know variously as peppers and chilies. Peppercorns came to the Western world originally from Madagascar. The success of medieval spice traders made black pepper more widely available and only a little less precious than it had previously been. Representing the FRUTESCENS contingent, bell peppers are related to chilies but lack the capsaicin (the compound that makes them hot), Bell peppers are therefore known as "sweet". Until recently, bell peppers of any color than green were an oddity at many markets; today, there is a profusion of yellow, red and purple ones. Red and yellow are acknowledged to be the sweetest. Roast bell peppers as for chilies. PHEASANT: This game bird fares equally well when cooked with a bravely seasoned sauce or a mild creamy one. Serve it with a grain side dish; see Game. PILONCILLO: This unrefined sugar is purchased in hard cones. Like other "raw" sugars, piloncillo is beige to brown; the deeper the color, the more pronounced the molasses flavor. PINE NUTS (PINIONS, PIGNOLIS): Pine nuts are the seeds of the Pinion pine. They are delicious raw or toasted. Store them tightly covered and either refrigerated or frozen, depending on how quickly they are to be used. See NUTS for toasting and grinding. PLANTAIN: This relative of the banana boasts a thick skin and large size. The fruit itself tends to be a deeper yellow than that of the banana. Cooked unripe plantain is eaten as one would a potato. Plantains are sweetest when ripe, which isn't until their skins are an alarming through black. Like bananas, plantains will ripen after they have been harvested. POSOLE: Sometimes hominy is called "posole," but the word authentically refers to a dish made with hominy as an ingredient. See Hominy PRICKLY PEAR: This is the diminutive (egg size) fruit of the cactus of the same name. It is nearly impossible to avoid the prickles when peeling to reveal the garnet-colored flesh. Prickly pears are sometimes sold with the prickles removed. PUMPKIN SEED: With the shells or husks removed, pumpkin seeds are known as PEPITAS. Store them in a cool, dry place. To toast pumpkin seeds, spread them in a single layer in an ungreased pan. Bake at 350 degrees F. for 13 to 15 minutes, stirring and checking for doneness frequently. QUAIL: These little birds weigh in at about 1/4 pound. They have richly flavored meat, what there is of it. Quail are most commonly available frozen. See GAME. QUESO: Spanish for "cheese." QUESO ANEJO: The name means "aged cheese," in Spanish. See CHEESE. QUESO FRESCO: The name means "fresh cheese,) in Spanish. See CHEESE. RABBIT: Rabbits are raised commercially. As with many uncommon meats, it is said of rabbit, that it "tastes like chicken." It doesn't; it tastes like rabbit. Large rabbits aren't as tender as the little ones; it is well to marinate or stew older ones, or make rabbit sausage. See GAME. RED PEPPER: See Ground Red Pepper. RED PEPPER SAUCE: This commercially bottled condiment is made from vinegar, spices and hot chilies. It adds heat but little in the way of flavor. RICE: Mexican cooking calls for long grain or medium-grain white rice. The occasional southwestern dish uses wild rice, which really isn't rice. It is the fruit of an aquatic grass once harvested only by Native Americans who lived by the Great Lakes. SQUASH BLOSSOMS: Contrary to poplar belief, the blossoms used in southwest cooking are those of winter squashes such as pumpkin, not zucchini. They are a perishable item and are best used the day they are bought. TAMARIND: This is an intensely pungent, tart pod about four inches long. Tamarind is usually bought packaged in a tightly compressed, sticky plastic-wrapped lump. The flesh is riddled with fibers and seeds--not what you want in your food--and must be soaked before using. Separate the tamarind pods, pulling away and discarding as much of the pod as you reasonably can. Cover with water and let the pulp soak for at least an hour (overnight, if time permits). Then squeeze the pulp well to extract the juice or rub as much pulp as you can through a fine mesh sieve. TEQUILA: A pale, sharp-tasting liquor distilled from the agave plant, which thrives in an arid, hot climate. The stem of the agave, known also as the "century plant," is used in making both PULQUE and tequila. 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. WILD RICE: See RICE.