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Common ingredients include corn tortillas, dried chiles, beans, rice, mole, Mexican oregano, chipotle in adobo, and various cheeses like queso fresco.

Rinse and soak beans overnight, then simmer with water and aromatics until tender. You can also use a pressure cooker to speed up the process.

Essential dried chiles include ancho, guajillo, pasilla, and arbol chiles.

Wrap queso fresco tightly in plastic or store in an airtight container in the refrigerator for up to a week.

Thaw frozen tamales in the refrigerator overnight, then steam or microwave until heated through.

Masa harina is used to make tortillas, tamales, pupusas, gorditas, and other Mexican staples. Just mix with water and a little salt.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Store herbs and spices in tightly sealed containers in a cool, dry place away from sunlight to retain their flavor.

Store fresh tortillas in an airtight container in the refrigerator for up to a week, or freeze them for longer storage.

Transfer leftovers to an airtight container and refrigerate for up to a week, or freeze for several months.

Cumin adds earthy flavor to meats and beans; Mexican oregano offers a more citrusy, robust taste compared to Mediterranean oregano and is perfect for soups, stews, and sauces.

Long-grain white rice is traditionally used for Mexican rice (arroz rojo), which is often sautéed with oil, tomato, and spices before simmering.

Yes, canned salsas are convenient and can be used for marinating meats, flavoring stews, or as toppings for tacos and other dishes.

Sprinkle cut avocados with lime juice and store tightly wrapped in the refrigerator to prevent browning.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Yes, mole paste can be portioned and frozen for several months. Thaw in the refrigerator and reconstitute with broth or water when ready to use.