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    Home

    Dinnertime Part Two -- Quiz!

    July 26, 2018 By Patrick

    The Quiz for the Dinnertime Part Two Module is down below.

    I wanted to briefly mention the cast iron pan you keep seeing in the Course pics.  It's been another great addition to my kitchen and is something to consider if you don't have one.

    Finally a Rajas recipe! Roasted poblano strips swimming in a creamy sauce makes the perfect side dish. I add potatoes and some stock to turn it into a meal -- so good! mexicanplease.com

    Cast iron pans are durable and distribute heat more evenly than other pans.

    But I mostly like it because it can double as an oven-safe pan.  You can start a dish on the stove-top and finish it in the oven, all using the same pan.  I find this massively convenient.

    Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

    The key to using cast iron pans is to first season them properly.  Check with your pan's manufacturer for recommended seasoning tips.  I typically spread a thin layer of oil in the pan and bake it in the oven for a bit.  Once you do this a few times a protective layer will form that makes cooking, and clean-up, much easier.

    You can find cast iron pans on Amazon for remarkably cheap prices these days, so keep it in mind next time you find yourself shopping for a saute pan.

    Okay, on to the Quiz...good luck!

     

    Dinnertime Part Two -- Quiz!

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    1. Question 1 of 11
      1. Question
      When making Flautas, the easiest way to ensure your tortillas are pliable enough to roll is to cover them with damp paper towels and microwave them for 60-90 seconds.

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    2. Question 2 of 11
      2. Question

      Fill in the blank:

      • In the States you'll sometimes see Flautas made with tortillas, but in Mexico they are usually made with corn tortillas.
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    3. Question 3 of 11
      3. Question
      Chuck roast is probably the most common cut of beef used for cooking in the low-and-slow realm.

      Correct
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    4. Question 4 of 11
      4. Question

      Fill in the blank:

      • Tamales are traditionally wrapped in .
      Correct
      Incorrect
    5. Question 5 of 11
      5. Question
      Keeping a salt bowl next to your stove is a great way to remind you to season as you go.

      Correct
      Incorrect
    6. Question 6 of 11
      6. Question

      Fill in the blank:

      • If you have the option of buying fresh tamale dough from a local Hispanic market then give it a try!  Otherwise you can buy some and make your own at home.
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    7. Question 7 of 11
      7. Question

      Fill in the blank:

      • Whipping up the will lead to lighter, fluffier tamales.
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    8. Question 8 of 11
      8. Question
      Tamales typically need to steam for about an hour, sometimes  a little longer.

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      Incorrect
    9. Question 9 of 11
      9. Question

      Fill in the blank:

      • Combining nuts and seeds with traditional Mexican ingredients is the key to mole sauces.  For example, Green Mole uses ground for flavor.
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    10. Question 10 of 11
      10. Question
      A common brine ratio is one cup of salt per gallon of water.

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    11. Question 11 of 11
      11. Question

      Rank this Module's recipes by putting the most appealing on top and the least appealing on bottom.  (Click and drag to move them around.)  The recipe on top is your homework for this Module!  Try to make it before continuing on to the next Module.

      • Tamales
      • Slow Cooker Barbacoa
      • Green Mole (Pipian Verde)
      • Chicken Flautas

      View Answers:

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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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