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Techniques by Arsenio Fuentes
Cut a beef hindquarter steak
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Give a beef tenderloin a cylindrical shape
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Clean beef tenderloin
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Clean beef topside
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Cut up a beef hindquarter
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Clean and fillet beef entrecôte
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Separate the parts of a beef tenderloin according to purpose
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Cut a beef topside into escalopes or steaks
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Recent techniques
Nixtamalize corn
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Tortillas with nixtamalized corn dough
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Grind nixtamalized corn to make ‘masa’
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Guacamole with a traditional Mexican mortar and pestle
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Fried corn tortilla strips
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