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Narrow Results You've Selected: Techniques Saveur Remove all Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Mexican,Topic:Techniques,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/08/2010 Corn Tortillas Hunter Lewis Homemade tortillas are easy to make and good enough to eat on their own. Issue #127 08/10/2009 All Steamed Up 6 steps to chef Stephan Pyles’s elegant tamale tart. Issue #121 05/27/2009 How to Soak Chiles Soaking chiles is quick and easy and makes a delicious base for sauces. Issue #121 07/23/2001 A Mexican Market Glossary Some of the Mexican ingredients mentioned in our recipes may be unfamiliar. They’re well worth looking for; ask for them at a Mexican or Hispanic grocery store. Issue #36 05/01/2007 Preparing Cactus Paddles Fresh nopales, or prickly pear cactus paddles, can be found in Mexican markets and some produce departments, occasionally already trimmed. Issue #10 05/01/2007 Handling Chiles Dried chiles are essential to the border food of El Paso and Juárez and to many other cuisines, Mexican and otherwise. They're easy to use, but you have to treat them with respect. Issue #10 01/22/2007 Hierbas de Olor Bouquet garni graces the preparation of many a French dish, but Mexican cooks savor hierbas de olor. Issue #1