The trick to getting the perfect crispy texture is to remove all of the liquid; using a salad spinner to remove the liquid is an awesome, quick way to do this. I also use a food processor to do my grating; I’ve lost enough of my fingers that I prefer it, even if my dad swears the hand grated ones taste better. All three of these recipes were amazing. I served them with the traditional apple sauce and sour cream, as well as some red chile sauce and mango habañero salsa for a New Mexican flair.