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Chiles

To roast and peel chiles, cut a small slit in the chile close to the stem end so that the steam can escape. Put chiles on a baking sheet and put directly under the broiler or on a screen on the top of the stove. They can also be plunged into hot canola oil to loosen the skins.Another method is to place the pods on a charcoal grill about five inches from the coals. Be sure the chiles are blistered all over so that they peel properly. However, do not let them blacken or they will be very difficult to peel. Immediately wrap the pods in damp paper towels and place them in a plastic bag to steam for about 15 minutes.Another method is the propane torch method. Place the chiles in a cast iron skillet and light the torch. Adjust the flame to medium high and let the flame make contact with the surface of the chiles. Move the torch over the surface, pausing no more than necessary to split and blacken the skin. Using tongs or a fork, flip and turn the food as needed to facilitate even blackening. Since the torch cooks so quickly, chiles intended for sauces may need to be roasted in the oven very slightly after blackening and before proceeding.Another method is to use hot oil. If you need to eel them in a hurry, or if you want a more delicate and less smoky flavor, sear the skins in hot oil. Use enough oil for the chiles to float without crowding. Heat oil to about 375?F, or almost smoking, then add chiles carefully. Turn chiles as needed and cook them just until the skins are wrinkled, usually less than 1 minute. Drain well, then cover and let cool.Wear rubber gloves during the peeling process. Remove the skin, stem and seeds of each pod and chop coarsely. Place the chopped chile in plastic ice cube trays and freeze them solid. Pop the cubes out and place them in freezer bags. They will keep in the freezer for at least one year.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Chili powder
Chili PowderChili powder is NOT chile powder. Chili powder is a blend of ground chiles along with other spices. A good commercial brand is "Gebhardt�." (Upload by user)

Achiote seeds
Achiote SeedsBefore using, soak overnight in water, then grind into a paste. (Upload by user)

Cilantro
CilantroStore it in the refrigerator with the stems in water and plastic loosely covering the leafy tops. To use, strip the leaves from the thick stems, discard the stems, and use the leaves either whole or coarsely chopped. If cilantro is unavailable, use parsley and/or basil. (Upload by user)

Cinnamon sugar
Cinnamon SugarStir 2 cups sugar and 5 tablespoons cinnamon together until completely mixed. Store in a tightly capped jar with a shaker top for up to 6 months.This is good sprinkled on Indian fry bread, bu?uelos or buttered French toast. (Upload by user)

Colored sugar
Colored SugarTo make, combine 1 cup sugar with a few drops of desired food coloring. Shake in a jar until the color is evenly distributed.Another way to make it is to put sugar in a zip type bag with a few drops of food coloring. Close the bag, then knead the color into the sugar. (Upload by user)

Confectioners` sugar
Confectioners` SugarThis is also known as "powdered sugar" or "10X sugar."To make, blend 1 cup granulated sugar on the highest speed of a blender for 2 minutes. Add 1 tablespoon cornstarch to keep the sugar from packing down. Store in an airtight container. (Upload by user)

Corn husks
Corn HusksTo use, soak the husks in hot water for at least 15 minutes, then remove them. Remove any silk and dry them lightly with a towel. (Upload by user)
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Corn tortilla shells
Corn Tortilla ShellsPreheat canola oil in a deep fryer to 350 degrees F to 375 degrees F.Cut 4 slits on a corn tortilla, equally spaced, as though cutting a pie, but stop about 1 inch short of the center of the tortilla. Put a tortilla in the deep fryer and, using a long handled s (Upload by user)
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Corn tortillas
Corn TortillasTo soften the tortillas for recipes such as enchiladas, immerse the tortillas in about an inch of hot canola oil heated until a drop of water sputters instantly. Cook them just until they become pliable, then drain them on absorbent towels. In addition to making the tortill (Upload by user)
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Croutons
CroutonsPut several garlic cloves in canola oil or olive oil to steep for about 8 hours. When the oil is deeply flavored with garlic, slice and toast small French rolls and spread on a cookie sheet. Bake at 325?F until croutons are crisp and golden on both sides. When the croutons are co (Upload by user)
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Cumin (comino)
Cumin (Comino)Buy cumin seeds, not the ground cumin. Warm the seeds briefly in a dry skillet and grind them as needed.To roast cumin seeds, heat a small heavy skillet over a medium high flame and then add the amount of cumin seed called for. Stir it gently, and when it begins to p (Upload by user)
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Anise water
Anise WaterTo 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. (Upload by user)
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Dried chiles
Dried ChilesTo bring out their natural oils, toast them over an asador or in a dry skillet just long enough to release their fragrance. (Upload by user)
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