I have learned a lot over the years in my Mazatlán kitchen. I shared a few tips with you once before – how to slice jalapeños and limes the Sinaloa way – but I recently realized I had a few more tips to share.
At the top of the post is a pile of blue corn tortillas. I love these tortillas, and will pick up a package even if it contains more tortillas than I really want. Watch the video below to see what I do with them as soon as I get them home.
Since I am a vegetarian, I don’t make a traditional taco. Sometimes I do a “scramble” with onion and beans and chopped red pepper and squash. Add some chopped cilantro and salsa and it is delicious. Sometimes I even use dried soy crumbles or leftover rice. It’s all good.
Another tip from my kitchen is how I make my peruano beans. I have been frustrated when making beans because they just aren’t that regular in the time it takes them to cook. I have presoaked them and used a clay pot. I have made sure I was buying fresh beans. No matter what I would be checking and checking, and delaying lunch over and over. No more!
For this tip, you’ll need a slow cooker. I rinse the peruano beans (my favorite, but this would work with others) and put them in the slow cooker with a cup of water. Then I fill a kettle with water and put it on the stove to boil. If you don’t boil it ahead of time you might wait for two hours or more for the water in your slow cooker to heat! So, while you wait for it to boil, add a couple of dried avocado leaves (you’ll find them cello-bagged in the spice aisle,) some epazote (same place) and a couple of bay leaves, to the slow cooker. I like garlic, so I usually take all the cloves from one head of garlic and put them in there whole. You’d be surprised how creamy and lovely they become.
Oh, you want to know how I prep a whole head of garlic easily? Watch the video, below:
So, turn your slow cooker on high and add the boiling water. How much? I just add it until it is near the top. I like our beans soupy. Put the lid on and in less than an hour or an hour and a half your beans will be done. Add a bit of salt and they’ll be creamy and lovely. Trust me. And the avocado leaves and epazote you added? That means no flatulence!
Someday soon there will be another installment of My Mexican Kitchen!