Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Mexican
Epazote: Mexico’s Mystery Herb
Dysphania ambrosioides is a secret ingredient in many Mexican recipes, including this epazote salsa recipe.
Grilled Skirt Steak Tacos
Grilled skirt steak, arrachera, is the best meat for tacos. Normally you’d use beef skirt steak, but I have elk skirt steak for these carne asada tacos.
All About Lambsquarters, or Huauzontles
Lambsquarters are considered a weed but are really a fantastic edible green that probably lives in your yard right now.
Mexican Aguachile
Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.
Tostadas de Ceviche
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
How to Make Corn Tortillas
How to make corn tortillas at home, from either fresh dough or masa harina. Homemade tortillas are much better than store-bought, once you learn how.
Longaniza Sausages
How to make longaniza sausages, Mexican style. They’re a bit like chorizo, but less vinegary.