Common Mexican Ingredients
- Chocolate, Mexican:Mexican chocolate has a bitter, earthy flavor that pairs nicely with other ingredients in dishes as various as mousses and flans and spiced turkey breast and mole sauce. Nowadays it can be found in many large grocery stores and in Latin markets, but you can substitute semisweet chocolate plus a dash of cinnamon.
- Beans, canned:Both black beans and pinto beans are go-to staples, depending on the dish and the preference of the chef. Each can be made into refried beans by buying them whole, soaking in a spice mixture, then mashing and refrying.
- Cheeses:Made in Mexico, queso Oaxaca is a white cheese ideal for quesadillas. If your local Mexican market doesn’t carry it, substitute mozzarella. Queso fresco is a soft, crumbly cheese that adds a touch of saltiness to dishes like enchiladas. Mild Feta can be substituted for it.
- Chipotles: Used frequently for salsas and marinades, chipotles have a slight heat accompanied by a smoky flavor.
Crema:Basically a Mexican version of sour cream, crema can be used in hot or cold sauces, adding that last punch of bright, tangy flavor. It can bring flautas or tacos to the next level. In bigger cities, you’ll probably find crema in large supermarkets and Mexican grocery stores. If you can’t find it, sour cream can be substituted in any dish except a hot sauce (since heating sour cream can make it separate or curdle).- Oregano, Mexican:This variety is a little more aggressive and savory than the herb that Americans are used to. It can be tracked down at specialty stores, most Mexican markets, and some well-stocked supermarkets. If you can’t find it, use regular oregano.
Poblanos:These mild chili peppers are prevalent in Mexican dishes, especially when roasted and peeled. (Once cut into strips, they’re called rajas.) They’re used in everything from salsas to quesadillas to chiles - These ingredients are used in common everyday cooking that aren't common heret
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