Serves: 5
TOASTING DRIED HERBS AND SPICES:
Heat a comal (a traditional Mexican metal or clay pan), a griddle, or skillet until hot, then toast the herbs and/or spices, shaking the pan or stirring, until they release their aromas, generally about 10 to 15 seconds. Transfer to a plate they're ready to use.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This __Toasting Dried Herbs and Spices recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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