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Mexican Pantry Staples

Yields1 Serving

Mexican cooking is made a lot simpler when you’ve got the right stuff stocked in your pantry. A lot of the same things get used in different ways to create an abundance of delicious meals. And don't forget the Sonora Tortillas, of course!

https://www.seriouseats.com/mexican-pantry-essentials-ingredients

 Tortillas
 Dried or Canned BeansBlack Beans, Kidney Beans, Pinto Beans, Chickpeas, etc.
 Aromatic HerbsThyme, Marjoram, Mexican Bay Leaves, Mexican Oregano, etc.
 Guajillo ChilesAdd a signature deep-red color to enchilada sauces, salsas, chilaquiles, moles, tamal fillings, and stews
 Dried Arbol ChilesProvide punch for table salsas, the type that are drizzled on whatever you happen to be eating: eggs, tacos, pizza, quesadillas.
 Ancho ChilesThey're used primarily in moles, guisado sauces, and adobos
 Chipotles en AdoboThey're a quick way to add heat and smoke to a dish
 VinegarWhite Vinegar, Apple Cider Vinegar and Sugarcane Vinegar are popular
 Mexican CinnamonMexican cinnamon is used in an abundance of applications: ground into moles, used as a flavor base in desserts like rice pudding, and added to traditional beverages like horchata
 Whole AllspiceOften toasted and ground to add warmth and zing to salsas, moles, adobos, and stews
 AchioteKnown in English as annatto, lends deep red color and a subtle earthy flavor to all kinds of Mexican dishes
 Pumpkin Seeds
 Mexican Chocolate
 LardRemains the fat of choice in the traditional Mexican kitchen, thanks to its rich depth of flavor

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