Mexican Food & Kitchen Appliance Questions, Answered

On the stove, unsoaked pinto beans take about 1½ to 2½ hours at a gentle simmer, and soaked beans take about 1 to 1½ hours. In an electric pressure cooker, unsoaked pinto beans take about 25 to 30 minutes on high pressure.

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Full guide in Spanish: Frijoles de la olla

No. Soaking shortens the cooking time and helps beans cook evenly, but unsoaked beans soften too. They just need more water and more time. If you soak, use cold water for about 8 hours and drain it before cooking.

Unsoaked pinto beans take about 25 to 30 minutes on high pressure, followed by a natural release of 15 to 20 minutes. Use about 4 to 5 cups of water per pound of beans, plus onion and garlic.

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Full guide in Spanish: Frijoles en olla de presión

On the stove, use about 8 cups of water per pound of dry beans, and top up with hot water if the level drops. In a pressure cooker, 4 to 5 cups per pound is enough because almost nothing evaporates.

On the stove, add salt after the first hour, once the beans have started to soften, then taste again near the end because the broth concentrates. Salt does not keep beans hard, but adding it late gives you better control.

Old beans, very hard water, or acidic ingredients added too early (tomato, lime) are the usual causes. Keep simmering gently with hot water. If beans are still hard after 3 hours, they are probably too old to soften well.

Yes. Freeze cooked beans with some of their broth in containers or freezer bags for up to 6 months. Thaw them in the refrigerator overnight and reheat on the stove with a splash of water if they look dry.

Cooked beans keep for 3 to 4 days in a covered container with their broth. Refrigerate them within 2 hours of cooking and reheat until steaming hot before serving.

Yes, if you are short on time. Drain and rinse them, then warm them with onion, garlic, and a little broth or water. They will not have the thick, rich broth of beans cooked from dry, but they work for most meals.

Frijoles de la olla are whole beans served in their own broth. Refried beans (frijoles refritos) are the same cooked beans, mashed and fried in lard or oil until thick. You can make both from a single pot.

Full guide in Spanish: Frijoles de la olla

Epazote is a pungent Mexican herb traditionally added to beans. It is optional. If you cannot find it, beans still taste good with onion and garlic, though they will miss the classic flavor.

The color comes from blended tomato (or tomato sauce) cooked into the rice, often with onion and garlic. Some cooks add tomato bouillon, which deepens the color and adds salt.

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Full guide in Spanish: Arroz rojo mexicano

Usually too much liquid, rice that was not rinsed or toasted, or stirring after it starts to simmer. Use about 2 parts liquid to 1 part rice, a little less if your tomato puree is watery, and keep the lid on.

Full guide in Spanish: Arroz rojo mexicano

Long-grain white rice is the standard because it cooks up fluffy and separate. Rinse it to remove surface starch, then toast it in oil before adding the liquid.

Toasting rice in hot oil until it turns lightly golden coats each grain, helps keep them separate, and adds a nutty flavor. It is one of the biggest differences between good and mushy Mexican rice.

It can fit a balanced diet. A cup is usually around 200 to 250 calories depending on the oil and portion, and it supplies carbohydrates. Using less oil, adding vegetables like peas and carrots, and watching portions all help.

Yes. Cool it quickly, spread it flat in a freezer bag, and freeze for up to 3 months. Reheat it with a splash of water, covered, until steaming hot all the way through.

Full guide in Spanish: Arroz verde

Yes. A blender is the fastest way to make salsa. Add the hard ingredients first, then use short pulses instead of running it continuously, so the salsa stays textured instead of turning into a smooth sauce.

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Full guide in Spanish: Salsa roja asada

Look for strong pulse control and a sturdy jar. Glass jars resist staining from chiles and tomatoes. A full-size blender such as the Ninja BN701 or the Oster Pro 1200 handles most home salsa recipes.

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Full guide in Spanish: Mejores licuadoras

Add tomato and other soft ingredients last, and use quick 1-second pulses, checking the texture after each one. Stop earlier than you think. You can always pulse again, but you cannot un-blend a smooth salsa.

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You can use them raw for a fresh, sharp salsa, or roast or boil them for a deeper, milder flavor. Roasting tomatoes, chiles, onion, and garlic on a hot comal or in the oven for several minutes adds smoky depth.

Full guide in Spanish: Salsa roja asada

Simmer husked tomatillos with a chile serrano or jalapeño for 5 to 8 minutes until they turn pale olive and soft. Blend them with cilantro, onion, garlic, and salt, then taste and adjust the heat and lime.

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Full guide in Spanish: Salsa verde

Blend canned fire-roasted tomatoes with jalapeño, onion, garlic, cilantro, lime juice, salt, and a pinch of cumin. Pulse until just smooth with some texture, then chill it for an hour so the flavors come together.

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Yes. Canned tomatoes, especially fire-roasted, make very good salsa, especially off-season. Drain some of the liquid so the salsa is not watery, and season well with salt and lime.

For too spicy, add more tomato, onion, or a squeeze of lime, and next time remove the seeds and white veins from the chiles. For watery salsa, drain the tomatoes or simmer the salsa to cook it down.

Be careful. Hot liquid can push the lid off. Let ingredients cool for a few minutes, fill the jar no more than halfway, vent the lid, cover it with a towel, and start on low speed.

Fresh blended salsa keeps about 5 days in the refrigerator in a covered jar. Cooked salsa lasts a little longer, and you can freeze cooked salsa for up to 3 months.

Pozole is a traditional Mexican soup made with hominy (large corn kernels) and meat, usually pork, in a red, green, or white broth. It is served with toppings like cabbage, radish, onion, lime, and oregano.

Full guide in Spanish: Pozole rojo

Pozole rojo gets its color and flavor from dried red chiles like guajillo. Pozole verde uses tomatillos, green chiles, cilantro, and often pumpkin seeds. Both use hominy and meat, so the base is the same.

Full guide in Spanish: Pozole rojo

Pork shoulder is the classic choice because it becomes tender and gives the broth richness. Chicken thighs or breasts also work and cook much faster.

Full guide in Spanish: Pozole rojo

Yes. Canned hominy is the easiest option. Drain and rinse it, then add it to the broth and simmer 20 to 30 minutes so it absorbs the flavor. Dried hominy takes much longer and needs soaking and cooking first.

Yes. Pork shoulder pieces become tender in about 40 minutes on high pressure with the chile broth. Add the hominy after and simmer a few minutes. It cuts hours off the stovetop method.

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Full guide in Spanish: Pozole rojo

Yes. Cook pork with the chile sauce on low for about 8 hours, then add the hominy for the last 30 to 60 minutes. Shred the meat before serving.

Yes, and it often tastes better the next day. Refrigerate it for 3 to 4 days or freeze it for up to 3 months. Keep the toppings separate and add them fresh when you serve.

Remove the seeds and veins from the dried chiles before blending, use fewer chiles de árbol, or use only mild guajillo. Serve extra chile on the side so everyone can adjust their bowl.

Beef chuck roast is the most common choice, and many cooks add bone-in short rib or shank for richer broth. Traditionally, birria is made with goat. Choose cuts with connective tissue so the meat shreds.

Full guide in Spanish: Birria de res

Shred the cooked birria, dip tortillas in the red fat that rises to the top of the broth, fry them on a hot griddle with cheese and meat, and serve with a cup of the broth (consomé) for dipping.

Full guide in Spanish: Birria de res

On the stove or in the oven, plan on about 3 to 3½ hours. In a pressure cooker, chuck roast takes roughly an hour plus natural release. In a slow cooker, cook on low for around 8 hours.

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Full guide in Spanish: Birria de res

Common causes are too little fat, too much flour while rolling, overworking the dough, or overcooking. Cook them briefly on each side and stack them in a towel as soon as they come off the heat so they steam and stay soft.

Full guide in Spanish: Tortillas de harina

The dough is probably too dry or has not rested. Rest it covered for 20 to 30 minutes, which lets the gluten relax, and add water a tablespoon at a time until the dough is smooth and slightly tacky.

Full guide in Spanish: Tortillas de harina

Check three things: a pan hot enough (medium-high), tortillas rolled thin and even, and dough that has rested. A tortilla that is too thick or cooked on too low a heat will stay flat.

Full guide in Spanish: Tortillas de harina

All-purpose flour works well and is what most home recipes use. Add baking powder, salt, and fat such as lard, shortening, or oil. Flour sold as tortilla flour is also fine.

Full guide in Spanish: Tortillas de harina

Keep cooled tortillas sealed at room temperature for 2 to 3 days, in the refrigerator for about a week, or in the freezer for up to 3 months with parchment between them. Reheat on a dry hot pan.

Full guide in Spanish: Tortillas de harina

Wash the basket and tray, run the empty air fryer for 3 to 5 minutes to burn off factory smell, then preheat and cook in a single layer. Do not overcrowd the basket, and shake or flip halfway.

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Full guide in Spanish: Cómo usar una freidora de aire

Yes, in small pieces under the food, but never cover the whole basket, because air must circulate. Avoid cooking acidic foods like tomato on foil, and never let foil touch the heating element.

Full guide in Spanish: Cómo usar una freidora de aire

Yes, use perforated air fryer parchment or a sheet cut to size. Always weigh it down with food, and never preheat with loose parchment, because it can fly into the heating element.

It helps for crisp results. Most models only need 3 to 5 minutes. Many recipes work without preheating if you add a minute or two of cooking time.

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Taquitos, flautas, chicken thighs, carne asada strips, and reheated tacos all work well. Cook at 375 to 400°F for about 8 to 10 minutes, flipping once, and spray lightly with oil for crispier tortillas.

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Full guide in Spanish: Mejores freidoras de aire Ninja

A 4 to 5 quart air fryer suits one to three people. For families of four or more, look at 6 to 8 quarts. A dual-basket model lets you cook two foods at different settings at the same time.

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Full guide in Spanish: Mejores freidoras de aire Ninja

Do the water test: add 3 cups of water, seal the lid, set the valve to sealing, and run high pressure for a few minutes. It teaches you the sealing, release, and timing steps before cooking real food.

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Full guide in Spanish: Cómo usar una olla de presión eléctrica

Natural release means you let the pressure drop on its own, usually 10 to 20 minutes, which is best for beans and meat. Quick release vents steam right away and is better for vegetables and rice.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

Most 6-quart models need at least 1 cup of thin liquid, such as water or broth, to build pressure. Check your manual, since larger models may need more.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

The bottom is overheating, usually because there is not enough thin liquid or food stuck to the pot. Deglaze the bottom after sautéing, keep thick sauces and tomato paste on top, and do not stir them in before cooking.

Full guide in Spanish: Cómo usar una olla de presión eléctrica

A 6-quart model fits three to five people and is the most popular size. Choose 8 quarts if you batch-cook pozole, birria, or beans for a large family, and 3 to 4 quarts if you cook for one or two.

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Full guide in Spanish: Mejores ollas de presión eléctricas

Instant Pot is simpler and widely supported with recipes. Ninja Foodi models add air-frying or crisping lids. If you want one appliance to pressure cook and crisp, look at the Foodi; if you only pressure cook, the Instant Pot is enough.

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Full guide in Spanish: Instant Pot vs Ninja Foodi