For the Rice: Be sure the rice is fully cooked but not soggy. Err on the side of less water than more water. For the Turtle Beans: Presoaking the beans is fine. However, thin skinned turtle beans cook relatively quickly. Soaking them is not as much of a time saver as it is with other beans, and you'll have better texture and flavor with unsoaked beans. You could also use your electric pressure cooker to prepare the beans. For the Salsa Rojo: We use a handheld chile roaster to char the chiles, but you can roast them on the stovetop grate or broil in the oven. For the Salsa Rojo and Salsa Verde: Double blending the sauce is the key to a fine consistency.