(This introduction to the Basics is a little late - I keep getting recipe reuests! And I'm not complaining - I love getting feedback and requests from my readers!)
Let's start our Basic Recipes of Mexico with an overview and an ingredient list! Many of our basic recipes will serve 8 to 10 people. But, many of the recipes we'll discuss freeze and reheat very easily.
The basic sauces can be used to make enchiladas, casseroles, and tamales. Tamales are fun to make, but a bit time-consuming. Fortunately, they also freeze well so you an always have a supply on hand. Stock your freezer with these handy ingredients, make sure there's a few basics on our pantry shelf, and you'll be quickly eating Mexican food any time you like!


Let's start by looking at a basic shopping list:

Corn flour - (masa) - in Mexico you can purchase fresh masa, which makes the very best tortillas. If you don't have ready access to Mexican ingredients, you can make corn tortillas with masa harina, corn tortilla flour.

Tomatoes - Fresh, Roma tomatoes are called for in the majority of the basic recipes. Canned tomatoes an b substituted if necessary.

Banana leaves/corn husks - both are used to wrap tamales, banana leaves in the more tropical parts of Mexico to the south, corn husks in the dryer north. If you can't find wither, aluminum foil can be substituted.

Cheese - I'll have an article on Mexican cheeses and their substitutes overseas, but, in general, any mild, white cheese - such as Monterey Jack - can be used in Mexican recipes.

Chilies - Wow! Books have been written. I'll have an article with links to photos very soon.

Chorizo sausage - the Mexican chorizo sausage is fresh and soft and must be cooked. A little goes a long way - they are quite spicy and smoky flavored, and make a wonderful addition to egg dishes and beans.

Cilantro - also known as coriander, or Chinese parsley - the most used herb on the planet! People love it or hate it. You can find it in supermarkets, Mexican food stores, or Asian food stores. It makes a great potted plant, too, to use fresh when you need it.

Lard - for all of us dieters, it's a sad fact that Mexcian recipes rely heavily on lard. There are a few recipes where it simply MUST be used - particularly when making pastries. I always substitute vegetable lard (Crisco).

Tomatillos - called tomates verdes in Mexico - thee are green tomatoes with a husk. ou can buy them fresh or canned. They have a wonderful, light citrusy taste. Green tomatoes cannot be substituted!

Otherwise, basics such as onions, garlic, chicken, pork, etc. are readily available and ready to be combined in exciting new ways! Be sure to check in each week as we conduct an online Mexican cooking class!