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Stew with Mexican mixture

Stew with Mexican mixture


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Peel an onion and finely chop it.

We peel the carrot, wash it and cut it into cubes.

We peel the potatoes, wash them and cut them into thicker slices, long.

We clean the tomato from the skin and make it into cubes.

Heat the oil in a saucepan.

Add the onion and the carrot and soak them in oil for about 1 minute.

Add the tomato, then the Mexican vegetable mixture.

Leave for about 1 minute, then cover with water.

Let it drop to the right heat and cover with a lid.

After 15 minutes, add the potatoes.

Season with salt and pepper to taste and leave everything on the fire until the vegetables are well penetrated.

At the end we put the tomato paste and leave it for another 2-3 minutes.

We close the dish, and sprinkle a little dill and parsley on top.

Enjoy your meal!!!





1. Peel an onion, finely chop it and sauté it together with the hot pepper and a pinch of pepper in a larger pan. Those who can't stand hot peppers should avoid it. I prefer this sour and faster food. For this reason I use whole tomatoes peeled in broth, they are more sour.

2. Over the hardened onion add the Mexican vegetable mixture. Heat them for 3-4 minutes, stirring in a pan with a wooden spatula.

3. Put the tomatoes over the vegetables and add half a cup of soup. Let it simmer on low heat for 2-3 minutes. Separately heat a pan and brown the cups evenly.

4. Add the rice and mix. Add salt to taste and place the browned copans in the pan. Put the pan in the oven to swell the rice. Taste to check the rice and if necessary add more soup.

When the food is set and the rice is ready, take it out of the oven and season with fresh parsley. In 20-30 minutes it should be ready.


Mexican cuisine

Mexican cuisine, a mixture of traditional and European elements, is known for the variety of ingredients, for the colorful and appetizing decorations, but also for the multitude of spices, most of which are specific to Mexico.

Among the most used ingredients are pumpkin, pepper, but especially corn and beans. Corn is mostly used for the meal, a Mexican coca, from which tamales and tortillas are made, but the same cereal is found in many other Mexican recipes, such as beans. The second most consumed of cereals is rice.

Among greens and spices, Mexican cuisine uses the most cocoa, oregano, cinnamon, chilli, onions and garlic.
An important role in the culinary tradition of Mexico It is played by chocolate, much appreciated since Aztec times. At first, chocolate was a slightly bitter drink, made from the seeds of the cocoa tree, and seasoned with hot peppers or vanilla. Before the arrival of Europeans in South America, chocolate was a luxury and a widely used currency. Even though it is more accessible today, chocolate still plays a major role in Mexican cuisine, being used in cake recipes or in traditional drinks - for example champurrado.

Today, Mexicans also appreciate cheeses, even if before the arrival of Europeans they did not know what they are because they did not consume dairy products. After the Spaniards brought them dairy animals, the Mexicans developed their own cheese recipes, taking into account their tastes and those of the settlers. This is how a large number of traditional cheeses appeared, from queso fresco to Oaxaca and Chihuahua - the latter are specific to Mexico.

Meat recipes are also very expensive, especially in northern Mexico, where cattle, goats and ostriches are raised. The best known assortment is arrachera, the abdominal muscle of cattle.

Tourists venturing into rural areas discover a much stranger Mexican cuisine, as locals prefer exotic recipes from ingredients we don't even consider edible: iguana meat, snake, monkey and lots of insects. Ant eggs and fried insects, even if they make you think more of Asian areas, are also popular delicacies in Mexico.

Even if you don't like grilled locusts, Mexican cuisine still has enough delicacies that anyone would enjoy. The recipes for burrito, empanadas, quesadillas, tacos, tamales are easy to make and very tasty, as well as cajeta, churros, dulce de leche and other desserts that leave your mouth watering.

If all this does not convince you, then Mexican cuisine it must be tried at least for the fact that, since 2010, traditional recipes have entered the UNESCO world heritage.


Mexican mixed tart

& Icirc & # 539i need for tart sheet & # 259:
300 g f & # 259in & # 259
150 g cold butter or margarine & # 259
salt
3-4 tablespoons of cold water (or as it is necessary to bind the dough)
& Icirc & # 539i need for stuffing & # 259:
1/2 kg Mexican mixture
3 or & # 259
4-5 tablespoons of sm & acircnt & acircn & # 259
100 g of grated horse
Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the dough well and mix well. Then put the dough in the fridge for about 1/2 hour, after which it is rolled out in a tart form. Boil the Mexican mixture for 10 minutes in water with salt or a cube of vegetable concentrate, then drain well and leave to cool for a few minutes. 539in. Ba & # 539i ou & # 259le cu sm & acircnt & acircn & # 259. Spread the mexi & shycan mixture over the dough, place the beaten eggs on top with the whipped cream, sprinkle like cheese and put the tart in the oven, at 180 degrees Celsius, for 40 minutes.

Preparation: 25 minutes Baking: 40 minutes
Re & # 539and & # 259 sent & # 259 by Nadia Czompa, Baia Mare, Maramure County & # 537

If you want another tart, go to here.


Mexican rice

1. Wash the beans and let them soften from evening until the next day. It is then boiled in some water. In the last water, add salt and a tablespoon of oil. Strain and leave to cool.

2. Wash the rice and bring to the boil three times more than the amount of rice. After boiling, cover with a lid.

3. Cut the onion into scales, harden, add the capsicum and hot pepper, season with chilli, salt and pepper. Add 2 teaspoons of honey, paprika and bring to a boil.

4. In a bowl, place the boiled rice, beans and sauce. Stir gently until all the sauce is in the rice and serve garnished with coriander or green parsley leaves and bell pepper slices.

2 / 5 - 1 Review (s)

Mexican stew with mixture - Recipes

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Mexican stew with mixture - Recipes

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Tuna salad with Mexican vegetable mixture

Perfect to be prepared on a fasting day with a release of this tuna salad with Mexican vegetable and celery mayonnaise recipe!

  • 350 gr mexican delegume mixture
  • 2 cans with pieces of tuna in its own juice (2 & # 215185 gr)
  • 100 mlulei
  • 1 small celery
  • 1 teaspoon ground pepper
  • 1 teaspoon top of paprika
  • 1/2 lemon
  • 1 teaspoon classic mustard
  • 1 teaspoon salt
  • water for cooking vegetables

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

How to prepare the recipe Tuna salad with Mexican vegetable mixture.

First, boil the water as little as possible, and when it reaches the boiling point, add the frozen vegetables and let them boil for 10 minutes over medium heat.
We clean the celery and put it on the small grater.
Sprinkle the celery with a little lemon juice, then mix it with the mustard and start mixing a little by little.
Strain the vegetables and let them cool.
Drain the liquid from the canned tuna, and drizzle a little lemon juice over the pieces of tuna.
Mix the cooled vegetables with celery mayonnaise and the tuna pieces and season with cupper, paprika and salt if necessary.

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Preparation of corn composition

I first made a composition from corn, that is, I put in a bowl 500 ml of boiling water in which I added 200 g of corn and a tablespoon of salt.

I stirred continuously until the corn doubled in volume and absorbed all the water.

It does not have to be completely cooked, just for a few minutes.

Preparation of bread dough with a mixture of flour and corn

In a bowl I rubbed the yeast with the sugar, I added 200 ml of warm water and a handful of flour and I homogenized the composition.

I covered the bowl with a towel and left it like this until the formed mayo doubled in volume, about 10 minutes.
In the composition with cornstarch I added the oil, then I mixed it with mayonnaise, as hot as it was, almost even hot.
Then I started to incorporate the flour and I kneaded a dough not too hard, just enough not to stick to my hands.

I covered the dough and left it to rise in a warm place for 15 minutes.
After it has grown enough, I lined a 26/36 cm tray with baking paper, braided the dough and placed it in the tray.

I let the dough rise again for 10 minutes, then I put the tray in the oven for 35 minutes at 200 degrees.



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