Buy fresh and dried chiles of all sorts - or, if possible, grow them. Fresh chiles to try include jalapeno and pasilla. Dried chiles include ancho, chipotle, guajillo, negro and mulato. They set off every Mexican dish. Canned chiles will work if you can't locate dried.
Step2
Combine Mexican herbs with your collection: add chili powder, cayenne pepper and paprika, as well as oregano, cumin, and fresh cilantro and epazote (if you can find it).
Step3
Refrigerate ready-made salsa and spicy sauces. They're great for dipping chips and accompanying fish and chicken tacos and other dishes.
Step4
Always have garlic and onions handy. You'll use them all the time.
Step5
Keep flour and corn tortillas in your cupboard or refrigerator. You'll need them for burritos, tacos, enchiladas and the like.
Step6
Buy white rice in bulk. That way you can create Spanish rice and mucho rice to accompany everything.
Step7
Use canned refried beans and store them along with canned black and pinto beans.
Step8
Keep lemons and limes in reach - especially limes. They add amazing flavor to many dishes.
Step9
Buy Monterey Jack, queso fresco and queso cotijo cheeses to include in enchiladas and burritos.
Step10
Use Tabasco or other hot sauces for added heat.
Tips & Warnings
To use dried chiles, rehydrate them by soaking them in hot water. (You might opt to toast the chiles first in a hot dry skillet.) Then remove the stems and seeds and puree with water.
on 11/22/2005
You can store tortillas in the freezer. When you want to use them, peel off as many as you want, let them sit out or microwave them, and toss the rest back in the freezer.
on 11/22/2005
Boil dried Ancho chilis in water for about 5 minutes, seed them, and puree in blender with liquid from your soup or beans. Mix the puree with your soup or beans for a wonderful rich flavor.
Comments
said
on 11/22/2005 You can store tortillas in the freezer. When you want to use them, peel off as many as you want, let them sit out or microwave them, and toss the rest back in the freezer.
said
on 11/22/2005 Fresh or canned tomatillos are also a must for enchiladas, chilaquiles and salsas, among other dishes.
said
on 11/22/2005 Boil dried Ancho chilis in water for about 5 minutes, seed them, and puree in blender with liquid from your soup or beans. Mix the puree with your soup or beans for a wonderful rich flavor.