Empanada Dough 1
If you make your family some pork picadillo empanadas, like these, they will love them and I promise you not one single person will complain if you use store-bought frozen empanada dough.
You can totally make your own masa for these coffee rubbed carnitas tamales, but let's say you happen to know of a Mexican food store that sells pre-made masa, then I think no one would be the wiser if you gave the economy a boost and bought it for your tamalada.
So you could buy tostada shells or fry up your own at home or you can can make tostadas in the microwave that save you calories and time!
I'm sure you know that lemon or lime juice can keep your avocados from turning brown once you cut them, but did you know you could use a red onion to keep your avocados from browing. And no, you don't have to mix the avocado with the red onion. Just watch the video below. This trick is GENIUS!
Roasted Chiles 6
Did you know that you can freeze your roasted chiles? This is a brilliant time saver. The next time your roast chile, roast a bunch and freeze them for later use. Check out this video to see how!
Chimichurri is another one of those staples that you should make in bulk and freeze. We've got a great chimichurri recipe to share with you. You can double it and freeze it in small batches to use later.
My tía taught me the best technique for cutting onions. In the long run it will save you a lot of time because it's effective and produces an even chop with the least amount of work. You can check out the technique in the video below.
You would think that peeling a plantain would be as easy and fast as peeling a banana, but it's not. Here's a great technique that will speed the process up and make it almost as easy, though.