Cooking Questions Unwrapped

They are usually cold or dry. Reheat each on a hot, dry pan for 20–30 seconds per side and stack them in a cloth so steam softens them. Very dry tortillas benefit from a light sprinkle of water first. See Know Your Tortilla.

No. Cornmeal has not been nixtamalised, so it will not form a cohesive dough. Masa harina is treated with calcium hydroxide before drying, which changes the corn's structure and flavour.

Pre-formed U-shaped hard shells are a US development. Tacos dorados, which are filled and fried tortillas, exist in Mexico. Both can be enjoyed if labelled honestly.

No. US-style chili powder is a blend that often includes cumin, garlic and oregano. Ground chile such as ground ancho is the pure dried pepper. Check the label before adding extra cumin.

Rely on mild chiles like ancho and guajillo, remove seeds and veins, and leave out chile de árbol and cayenne. Smoked paprika gives colour and smoke with little heat.

They are different plants. Mexican oregano, Lippia graveolens, is more citrusy and earthy; Mediterranean oregano belongs to the mint family and is sweeter. They can stand in for each other in small amounts.

Stored airtight away from light and heat, they are safe for much longer but taste best within about three months. Write the date on the jar.

Cooked salsas keep about four to five days refrigerated in a sealed container. Raw pico de gallo is best eaten the same day, as tomatoes soften and release liquid.

Use a hot pan, cook in small batches so vegetables brown rather than steam, and add salt towards the end. More in Cook a Satisfying Filling.