Cooking Tips

Use the freshest meats possible.
Cook in a cast iron skillet.
Rinse meat with water before dipping in spices.
Allow skillet and oil to get very hot.
Be careful not to splash when turning.
Seasoni on one side only.
Serve with room temperature sauce.

Beefi Brothi
As a substitute for homemade beef broth when making Tex-Mexi sauces, make your own broth by mixing 1 1/2 cups of canned beef broth with 1 1/4 cups water.

Remove beans from the juice they have been cooked in and mash them with a potato masher, leaving some unmashed. Cook them in a cast iron skillet with some bacon grease. Seasoni with garlic and salt and pepper to taste.
To make canned refried beans extra special, add about 1/3 cup whole milk per large can when reheating. Top with shredded Cheddari or Mexican cheese and enjoy.

To make achiote paste from annatto seeds, soak them in water for at least 1 1/2 to 2 hours; drain them, and grind them in a spice grinder or blender. Tightly wrapped, it will keep for months at room temperature.
As the cooking liquid can permanently stain clothing and walls, the paste form of achiote is suggested for use.

Cut off about 1 inch from the top of the artichoke with a sharp knife. Use a kitchen shears to cut straight across the top of each of the leaves to remove the sharp tips. Remove small, hanging bottom leaves so that it is even all around. With a cut lemon, rub all cut surfaces on the top.

To make anise water, put 1 tablespoon aniseed in 1/2 cup water and simmer for 3 to 4 minutes. Let steep for 10 minutes, then strain off seeds.

Spread almonds in an ungreased baking pan. Place in 350 degree F oven and bake 5 to 10 minutes or until almonds are light brown, stirring once or twice to ensure even browning. Note that almonds will continue to brown slightly after removing from oven.

Place shelled almonds in a saucepan. Cover with cold water. Turn burner to high. Once water boils, remove from heat. Drain and cover almonds with cold water to cool. Press each almond between thumb and forefinger to slip off skin. Dry almonds on paper towels.
Hints: Be sure not to continuously boil almonds. Almonds are slippery once blanched.

Before using, soak overnight in water, then grind into a paste.

Much like with cornstarch or other thickeners, mix arrowroot with cold water until completely dissolved. Then add mixture to sauce or liquid to be thickened, stirring constantly with a wire whisk (if adding to liquid only) or a wooden spoon (if adding to liquid with chunks) until it reaches desired consistency. Generally speaking, the real thickening happens when boiling temperatures are reached. Keep in mind it will continue to thicken slightly even after removed from heat, so keep stirring for a couple of minutes to be safe.