Howcast

How to Make Tortilla Chips

Howcast — Wed, 20 Oct 2010 09:15:59 +0000

Instructions

Step 1: Cut tortillas Cut each tortilla into 6 pieces. Spread out the tortillas in a single layer onto 2 large baking sheets.
Step 2: Brush with oil Preheat the oven to 350 degrees Fahrenheit. Brush each side of the tortillas with oil.
Step 3: Season with salt and bake Season the tortillas with salt — use as much or as little as you’d like. Bake until they are crisp and golden brown, about 12 to 15 minutes.
TIP: Rotate the baking sheets after 7 minutes of baking.
Step 4: Serve Enjoy your homemade tortilla chips with your favorite dip or salsa. You’ll never have to go back to bag chips!
FACT: In 1961, the Frito Company and the H.W. Lay company merged to become Frito-Lay, Inc. As of 2010, they accounted for 59 percent of the U.S. snack industry.

You Will Need

1 tbsp. vegetable oil
12 6-in. round corn tortillas
Salt
Dip and salsa
Basting brush
2 baking sheets

How to Make Tamales

Howcast — Mon, 19 Jul 2010 11:33:12 +0000

Instructions

Step 1: Cook the pork Put the pork, onion, garlic, cumin seed, and one teaspoon salt in the Dutch oven and completely cover the ingredients with water. Bring the water to a boil, and then reduce the heat to low, simmering for 2 hours, until the pork is cooked through.
Step 2: Blend the peppers Remove the stems and seeds from the chiles and simmer them in 2 cups of the broth from the pork for 20 minutes. When they’ve cooled, blend the peppers with the broth until the mixture is smooth.
TIP: Use any kind of chiles you like.
Step 3: Shred the pork Separate the cooled pork into small, shredded pieces and then mix 1 cup of the chili mixture into the shredded pork.
Step 4: Mix the dough ingredients Soak the corn husks in hot water until you’re ready to fill them. While they’re soaking, put the masa in a large mixing bowl and mix the baking soda, lard, and two teaspoons of salt in a separate bowl.
TIP: You can use shortening if you can’t find lard.
Step 5: Combine the dough ingredients Combine the masa and baking soda mixture, working it with your hands until they are evenly combined.
Step 6: Fill the corn husks Remove the corn husks from the water, spoon the tamale dough evenly into the corn husks, and follow that with a spoonful of the pork filling.
TIP: Try adding cheese or other fillings.
Step 7: Steam tamales Twist the ends of the filled corn husks and tie the ends with pieces of corn husk. Then arrange the tamales upright in a steamer and steam them for an hour to an hour and a half. When the husk easily separates from the filling, you’re ready to enjoy delicious, authentic tamales.
FACT: After the 1989 American invasion of Panama, it was discovered that white powder found in one of Manuel Noriega’s residences that was thought to be cocaine was actually farina, corn meal, and lard used to make tamales.

You Will Need

2 1/2 lb. pork roast
1 peeled
halved onion
2 peeled
halved garlic cloves
1 tbsp. toasted cumin seed
3 tsp. salt
3 dried chili peppers
36 corn husks
4 c. masa
1 tbsp. baking soda
1/3 c. pork lard
Dutch oven
Blender
Steamer
Chiles (optional)
Shortening (optional)
Cheese and other fillings (optional)

How to Make Great Recipes for Cinco De Mayo

Howcast — Tue, 04 May 2010 07:01:21 +0000

Instructions

Step 1: Know why you’re partying Don’t call it Mexican Independence Day. Cinco de Mayo commemorates the victory of a small group of Mexican soldiers over a much larger French force on May 5, 1862.
Step 2: Forget the nachos Serve authentic Mexican foods. Cinco de Mayo is about celebrating Mexican culture, so learn about the many regional cuisines of Mexico, and try making dishes from several regions.
TIP: Start with the Puebla region (where the 1862 battle occurred), famous for its spicy mole sauces.
Step 3: Use authentic ingredients Visit a Mexican grocer or shop online for authentic Mexican ingredients such as fresh and dried chiles, Mexican chocolate, Seville oranges, and queso fresco.
Step 4: Sample some new salsas Stir up a batch of salsa verde, salsa di mani, or salsa de arequipa. Salsa may be red or green, sweet or hot, and made with beans, fruit, corn, or peanuts.
Step 5: Serve real Mexican drinks Try a margarita made with blood oranges or pomegranate juice. Whip up a batch of horchata or Mexican hot chocolate, or try a Mexican beer with lime and a shot of hot sauce.
TIP: Look online for authentic Mexican food and drink recipes. A quick search reveals hundreds of web sites about Mexican cuisine.
Step 6: Don’t forget dessert Make a flan or a batch of chipotle brownies. Try a candied jalapeno or some avocado ice cream.
FACT: Cinco de Mayo is more popular e in the United States than in Mexico, where it is observed primarily in Puebla.

You Will Need

Knowledge of Mexican culture
Authentic Mexican ingredients
Authentic Mexican recipes
Internet access (optional)

How to Make Homemade Flour Tortillas

Howcast — Tue, 24 Nov 2009 13:02:43 +0000

Instructions

Step 1: Mix the dough Pour the flour, baking soda, and salt into a large mixing bowl. Add the oil and gradually stir in 1 1/4 cups of warm water.
Step 2: Knead the dough Knead the dough in the bowl for five minutes, until it holds together. Dust the pastry board with flour, and knead the dough on the board for five minutes, until it is smooth and doesn’t stick to the board.
Step 3: Divide the dough Roll the dough into a cylinder and divide it into 12 equal pieces. Roll each piece into a ball, cover with plastic wrap, and let sit for 20 minutes.
Step 4: Make the tortillas Flatten each dough ball between two pieces of plastic wrap and use a rolling pin to form a thin, round tortilla 6 to 8 inches in diameter. Work from the center outward, rotating the tortilla to get an even, circular shape. Carefully remove the tortilla from the board.
TIP: Do not roll over the edges of the tortilla. If the edges are too thin, the tortilla will crack.
Step 5: Preheat griddle Preheat a griddle over medium heat.
Step 6: Cook the tortillas Place a single tortilla on the griddle. Within seconds, blisters will form on the surface. Flip the tortilla and press down on it with the spatula. Flip it again when blisters appear. Cook until the blisters on each side are a light golden brown.
TIP: If the tortillas stick to the griddle, reduce the heat. Total cooking time should be about a minute.
Step 7: Stack the tortillas Stack cooked tortillas in a plastic container lined with a clean dishtowel. Keep the container sealed as you continue cooking tortillas. This will steam the tortillas slightly, keeping them warm and soft.
Step 8: Serve Serve while warm and use for tacos, burritos, or quesadillas. Once cooled, flour tortillas make excellent wraps for sandwiches.
FACT: Did you know? There are over a thousand tortilla baking companies in the United States.

You Will Need

3 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. vegetable oil
extra flour
A large mixing bowl
A pastry board or large cutting board
Plastic wrap
A rolling pin
A griddle
A spatula
A plastic container with a lid
A dishtowel

How to Make Corn Tortillas

Howcast — Thu, 29 Oct 2009 14:03:16 +0000

Instructions

Step 1: Combine masa harina, salt, and water Combine the masa harina and salt in a large bowl. Add water gradually, stirring until a smooth but slightly sticky dough forms.
TIP: Test the dough by flattening a small ball of dough between two sheets of plastic wrap. If the edges crack, add a bit more water.
Step 2: Divide the dough into balls Divide the dough into 12 to 18 balls, depending on the size tortillas you want. Place the balls on a plate and cover with a damp paper towel.
Step 3: Cover each ball with plastic wrap and roll flat Put one ball of dough on top of a piece of plastic wrap. Cover with a second piece of plastic wrap. Use the rolling pin to flatten the ball and shape it into a circle. Set the plastic-covered tortilla aside. Repeat the process with each ball of dough.
TIP: Use a tortilla press instead of a rolling pin to create tortillas that are uniform in shape and size.
Step 4: Cook tortillas Heat the large cast-iron griddle over medium heat. Place a tortilla in the griddle and cook it for thirty seconds. Flip it to cook the other side, cooking for another thirty to forty-five seconds.
TIP: Fry the tortillas in corn oil to create crispy tortilla shells or tortilla chips.
Step 5: Remove from griddle Remove the cooked tortillas from the griddle and stack them on top of a kitchen towel. Wrap the towel around the tortillas to keep them warm while you’re cooking the rest.
Step 6: Eat immediately or reheat when needed Eat the cooked tortillas immediately, or cover them in plastic wrap and store in the refrigerator for up to a week.
FACT: A single ear of corn contains about 800 kernels divided into 16 rows.

You Will Need

2 c. masa harina
Salt
1 c. warm water
Plastic wrap
A plate
A paper towel
A rolling pin
A large cast-iron griddle pan
A kitchen towel
A tortilla press (optional)
Corn oil (optional)

How to Make a Burrito

Howcast — Tue, 27 Oct 2009 15:04:16 +0000

Instructions

Step 1: Cook rice Combine rice and two cups of water in a pot and bring to a boil. Simmer for 20 minutes until all the water has been absorbed. Let sit for 5 minutes.
Step 2: Cook refried beans Cook refried beans in a pot at medium temperature until bubbling, about 10 minutes. Keep stirring to prevent burning.
Step 3: Brown ground beef Brown the ground beef in a pan and drain the fat.
TIP: Add chili powder, hot sauce, or cayenne pepper for extra heat.
Step 4: Heat tortillas Use a skillet to heat each tortilla on medium-high heat for 10 seconds on each side.
Step 5: Add ingredients Spoon equal portions each of beef, rice, beans and cheese.
Step 6: Roll the burrito and enjoy Fold the tortilla in half away from you, covering the mix. Pinch and fold sides towards each other and roll encasing the ingredients. You are ready to eat or to start your own burrito stand.
FACT: Burrito is the Spanish word for little donkey.

You Will Need

1 c. white rice
1 15-oz. can of refried beans
Monterey Jack cheese
1 lb. ground beef
Large flour tortillas
A pot
A grater
A skillet
Cayenne pepper (optional)
Chili powder (optional)
Hot sauce (optional)
Sour cream (optional)
A jar of salsa (optional)

How to Make Enchiladas

Howcast — Wed, 02 Sep 2009 19:17:06 +0000

Instructions

Step 1: Brown the meat Brown ground beef in a nonstick skillet, or cube the chicken and brown it in vegetable oil.
Step 2: Mix the filling Drain the meat and transfer to a mixing bowl. Add half the enchilada sauce and half the cheese.
TIP: Add chiles and 1 cup sour cream if you’re using these ingredients.
Step 3: Prepare the tortillas Heat the tortillas in an oven or microwave.
Step 4: Fill the enchiladas Spread enchilada sauce on the bottom of a rectangular baking dish. Spoon filling on the tortillas and roll them up.
Step 5: Bake Top with the remaining enchilada sauce and cheese and bake for 15 to 20 minutes in a preheated, 350-degree oven.
Step 6: Serve Top with sour cream to taste, if desired, and serve the enchiladas while they’re hot.
FACT: Did you know? The expression ‘the big enchilada’ was popularized when advisors to Richard Nixon were heard using it on the Watergate tapes.

You Will Need

1.0 lb boneless chicken or ground beef
Vegetable oil
A mixing bowl
1.5 c enchilada sauce
1.0 c grated cheddar and Monterey
Jack cheeses
12 corn tortillas
A rectangular baking dish
1 4-ounce can green chiles
2.0 c sour cream
divided

How to Make Taco Seasoning Mix

Howcast — Tue, 01 Sep 2009 08:32:56 +0000

Instructions

Step 1: Combine ingredients Combine all of the ingredients in a small bowl.
TIP: Use more or less crushed red pepper flakes to adjust the spiciness to your taste.
Step 2: Use immediately or store Use the mix immediately to create your favorite Tex-Mex dish, or store it in an air-tight container for up to six months. You’ll have enough to equal one store-bought packet.
FACT: During the Middle Ages, pepper was so valuable that many Europeans used it as currency, paying debts and taxes with the spice.

You Will Need

2.0 tsp instant minced onion
1.0 tsp salt
1.0 tsp cornstarch
0.5 tsp crushed red pepper flakes
0.5 tsp instant minced garlic
0.25 tsp dried oregano
0.5 tsp ground cumin
Air-tight storage container (optional)

How to Make Tacos

Howcast — Tue, 25 Aug 2009 11:48:25 +0000

Instructions

Step 1: Brown ground beef with onion Brown the beef with the onion in large pan and drain. Return beef to pan.
TIP: For a healthy alternative, use diced or shredded chicken.
Step 2: Add taco seasoning Add the taco seasoning and half cup water.
Step 3: Add black beans and corn Add black beans and corn.
TIP: For spicy tacos, add a diced jalapeno pepper.
Step 4: Cook meat mixture Cook the taco mixture over low heat for 20 minutes, stirring occasionally.
Step 5: Set out, buffet style, the taco mix, taco shells, shredded cheese, salsa, lettuce, and sour cream, and build your own tacos.
FACT: Did you know? The first English-language recipes for tacos appeared in a 1914 cookbook, California Mexican-Spanish Cookbook.

You Will Need

1 lb. ground beef
1/2 c. diced onion
A packet of taco seasoning
1 14 -ounce can black beans
1 14-ounce can frozen corn
1 package hard or soft taco shells
Shredded cheddar cheese
1 jar of salsa
1 c. chopped lettuce
1 container sour cream
A large pan
1 lb. diced or shredded chicken (optional) (optional)
1 jalapeno pepper (optional) (optional)
Soft taco shells (optional) (optional)

How to Make Tortilla Soup

Howcast — Thu, 13 Aug 2009 15:02:59 +0000

Instructions

Step 1: Add tomatoes, onions, and garlic to a nonstick skillet and heat over medium-high. Turn vegetables frequently, allowing them to char on all sides. Remove them from the heat and let cool.
Step 2: Peel the roasted garlic. Puree vegetables in blender until the mixture is smooth.
TIP: Use canned fire-roasted tomatoes to make a quicker soup.
Step 3: Heat the olive oil in the soup pot on medium-high. Then add the vegetable puree and cook, stirring often. Let the mixture reduce by half.
Step 4: Add 1 ½ teaspoons salt and the broth to the puree. Stir and bring to a boil. Decrease the heat and simmer uncovered for 20 minutes.
Step 5: Pour one inch of vegetable oil into a frying pan and heat to sizzling hot. Cut tortillas into thin strips and add to the oil. Fry until the strips are crispy and golden brown. Remove and drain on paper towels. Sprinkle with the rest of the salt.
Step 6: Spoon the soup into six bowls and squeeze a lime wedge into each bowl. Garnish with tortilla strips and topping of your choice: avocado, cilantro, chicken, cheese, or sour cream.
FACT: Did you know?Tomatoes did not become popular in the U.S. and Europe until the 1800s.

You Will Need

2 tomatoes
1 onion
3 garlic cloves
2.0 tbsp olive oil
2.0 tsp salt
6.0 c chicken broth
Vegetable oil
4 corn tortillas
2 limes
A large nonstick skillet
A blender
A soup pot
A frying pan
Paper towels
6 soup bowls
1 15-ounce can fire-roasted tomatoes (optional)
1 avocado (optional)
0.25 c cilantro (optional)
1.0 c cooked and cubed chicken (optional)
0.5 c shredded cheese (optional)
0.5 c cup sour cream (optional)

How to Make Pico De Gallo

Howcast — Wed, 20 May 2009 13:03:13 +0000

Instructions

Step 1: Combine ingredients Combine the tomatoes, onions, jalapenos, garlic, and cilantro in a medium-sized bowl.
Step 2: Add lime juice Squeeze the juice of two limes over the mixture, adding salt and pepper to taste. Mix thoroughly.
TIP: To get the most juice, soften the lime by pressing down on it and rolling it over a countertop.
Step 3: Cover and chill Cover and chill for up to four hours, or enjoy immediately for an instant treat. This recipe can be used for dipping, cooking, or as a garnish.
FACT: Pico de Gallo means “rooster’s beak” in Spanish.

You Will Need

1 u00bd c. tomatoes
seeded and diced
u00bc c. onions
diced
1 tbsp. jalapeu00f1os
diced
1 tbsp. garlic
minced
2 tbsp. cilantro
chopped
2 limes
Salt and pepper

How to Make a Michelada

Howcast — Thu, 09 Apr 2009 10:33:11 +0000

Instructions

Step 1: Squeeze the lime Squeeze the juice from the lime half and then rub the lime around the rim of the glass.
Step 2: Flavor the glass Dip the edge of the glass in margarita salt. Set the glass down in an upright position.
Step 3: Make the spice mix Whisk together one splash of Tabasco sauce, two splashes of Worcestershire sauce, one splash of soy sauce and a pinch of black pepper in a small bowl.
Step 4: Pour beer into spice mix Pour the beer into the spice mix and mix thoroughly with the whisk.
TIP: Pour the beer slowly – the salt in the spice mix will make the beer foam more than usual.
Step 5: Prepare the michelada Pour the beer and spice mix into the salted margarita glass.
TIP: In El Salvador, the michelada is often made with tomato juice.
Step 6: Garnish Garnish the michelada with lime wedges. Now, enjoy your well- deserved cocktail!
FACT: In Spain, the michelada is called a “cerveza preparada,” which means prepared beer.

You Will Need

1/2 lime plus wedges for garnish
A margarita glass
Margarita salt
A small whisk
Tabasco sauce
Worcestershire sauce
Soy sauce
Black pepper
Chilled dark Mexican beer

How to Make a Skinny Margarita

Howcast — Mon, 15 Dec 2008 09:31:32 +0000

Instructions

Step 1: Cut lime into wedges Cut the lime into wedges. Reserve one for garnish, and squeeze the juice from the rest into a shot glass until it’s almost full, or you have about an ounce.
TIP: Always use a fresh lime — ready-made lime juice is chock-full of sugar.
Step 2: Pour the tequila and soda Pour an ounce and a half of premium silver tequila and six ounces of no-calorie lemon-lime soda into a cocktail shaker filled with ice.
TIP: Lighter-colored liquors tend to be less caloric than dark ones.
Step 3: Add lime juice and mix Add the lime juice and half a teaspoon of diet powdered lemonade mix. Stir.
Step 4: Rim glass with salt If you like your margarita rimmed with salt, pour sea salt onto a small plate, rub a lime wedge along the edge of the glass, and dip the glass into the salt.
Step 5: Strain into glass Strain the contents of the shaker into an ice-filled glass.
Step 6: Garnish with lime Garnish with a lime wedge. Bottoms up!
FACT: Singer Jimmy Buffett capitalized on his hit song ‘Margaritaville’ by opening a chain of cafes by the same name.

You Will Need

A lime
1.5 oz premium silver tequila
6.0 oz no-calorie lemon-lime soda
0.5 tsp diet powdered lemonade mix
A shot glass
A cocktail shaker
A cocktail glass
Ice
A small plate (optional)
Sea salt (optional)

How to Celebrate Cinco De Mayo

Howcast — Fri, 02 May 2008 11:58:23 +0000

Instructions

Step 1: Plan the menu Provide plenty of easy noshing with big bowls of tortilla chips, guacamole, and salsa. Cook a few authentic Mexican dishes, or just make a big pot of chili and maybe order some Mexican take-out.
TIP: Ask each guest to prepare a Mexican dish—but make sure you know what they’re bringing ahead of time, so you don’t end up with 20 bowls of salsa.
Step 2: Buy the booze Get some Mexican beer, and have plenty of triple sec, tequila, lime juice, and ice on hand for Margaritas. And don’t forget the coarse salt for the rims!
Step 3: Decorate Decorate on the cheap by hanging a big map of Mexico along with large handmade cutouts of cacti, sombreros, and Mayan pyramids. Blow up balloons in red, white, and green – the colors of the Mexican flag.
Step 4: Get a piñata Get a piñata and fill it with novelties like jumping beans, chili-flavored hard candies, and tequila gummy worms.
Step 5: Organize a trivia game Compile multiple-choice questions about Mexican trivia for a drinking game. When a player gets enough answers wrong, he must down a shot of tequila. The player with the most correct answers gets a small gag prize at the end.
Step 6: Break the piñata End the night by letting everyone take turns whacking the piñata with a baseball bat or broomstick.
FACT: Cinco de Mayo is only recognized as an official holiday in the Mexican state of Puebla, although it is celebrated throughout Mexico and the U.S.

You Will Need

Mexican food
Mexican beer
Ingredients for Margaritas
A piu00f1ata
Novelty items to place in the piu0148ata
Mexican trivia

How to Make a Frozen Margarita

Howcast — Mon, 10 Dec 2007 21:46:54 +0000

Instructions

Step 1: Frost glass Frost the glass by placing it in the freezer a couple of hours ahead of time.
Step 2: Cover dish with salt Cover a small dish with a thin layer of salt.
Step 3: Cut lime Cut the lime in half. Set one half aside and cut a wedge from the other half.
Step 4: Rub lime on rim Rub the lime wedge around the rim of the chilled margarita glass, leaving an even ring of moisture along the outer edge.
Step 5: Salt rim Turn the glass upside down onto the dish of salt and twist until a thin layer of salt adheres to the outer rim. Turn the glass right side up and set aside.
Step 6: Add tequila, liqueur, juices, syrup, & ice Add one and a half ounces of tequila to the blender, then add half an ounce of orange liqueur. Pour in half an ounce of lime juice, drop in half an ounce of lemon juice, sweeten it up with a splash of simple syrup, and finally add one cup of ice.
TIP: For a thicker, creamier drink, freeze the lemon and lime juice ahead of time and blend in the flavored cubes.
Step 7: Blend Blend at medium speed for approximately 15 seconds, or until smooth.
Step 8: Pour Pour into your frosted glass.
Step 9: Garnish Garnish with a lime slice and serve.
FACT: Although they’ve become synonymous with Mexican food, margaritas, frozen or otherwise, aren’t a particularly popular drink in Mexico.

You Will Need

1 1/2 oz. 100% agave tequila
1/2 oz. orange liqueur
1/2 oz. lemon juice
1/2 oz. lime juice
A splash of simple syrup
A small dish of salt
1 c. ice
A lime
A measuring jigger
A blender
A large margarita glass (or cocktail glass)

How to Make a Margarita

Howcast — Mon, 03 Dec 2007 22:24:05 +0000

Instructions

Step 1: Cover dish w/ salt Cover the small dish with a thin layer of salt.
Step 2: Cut lime wedge Cut the lime in half. Set one half aside and cut a wedge from the other half.
Step 3: Rub lime on rim Rub the lime wedge around the rim of the glass, leaving an even ring of moisture along the outer edge, and set the wedge aside.
Step 4: Adhere salt to rim Turn the glass upside down onto the dish of salt and twist until a thin layer of salt adheres to the outer rim. Turn the glass right side up and set aside.
TIP: Use sea salt, which is coarser than regular table salt, and is sold in colored and flavored varieties for a fun, festive touch.
Step 5: Fill with ice Fill the shaker and rocks glass with ice.
Step 6: Add tequila & liqueur Add 2 oz. tequila. And then add 1oz. orange liqueur.
Step 7: Squeeze lime Squeeze the lime half into the shaker.
TIP: First remove the seeds with a fork and then use it to spear the lime pulp, twisting and pressing against the inside of the rind to squeeze out the juice.
Step 8: Shake Shake the container vigorously until it’s cold to the touch.
Step 9: Strain Strain the contents of the shaker into the salted rocks glass.
Step 10: Garnish & serve Garnish with the lime wedge, and serve.
FACT: Tequila’s popularity in America can be traced to Prohibition, when it was smuggled across the border by bootleggers.

You Will Need

2 oz. 100% agave tequila
1 oz. orange liqueur
A cutting board
Salt
Ice
A small dish
A rocks glass
A cocktail shaker
A lime
A small knife
A fork