TERMS Flashcards
1
Q
ESCABECHE
A
Condiment-typically made with red onion, carrot and jalapeño peppers in a quick pickle.
2
Q
GUAJILLO
A
A variety of chili, the dried form of the mirador chili. Medium heat (2500 - 5000 SHU)
3
Q
PILONCILLO
A
Is a raw form of pure cane sugar and commonly used in Mexican cooking, sometimes referred to as Mexican brown sugar.
4
Q
RAJAS
A
“Strips”
5
Q
CARNITAS
A
Literally means “Little Meats”, typically made by braising or simmering in oil or preferably lard until tender.
6
Q
BARBACOA
A
In Mexican cuisine, it is a slow-cooking style (mostly for shredded or chopped meats, often beef, pork or lamb) over an open fire of fire pit.
