5 Fine Mexican Food

MEXICAN CHICKEN TORTILLA SOUP 

1.5 kilograms of whole chickens
5 pieces of red pepper (quartered, seeds taken)
2 pieces of dried ancho pepper
1 clove Garlic
1 fresh coriander separated from a bunch of stems
1 cinnamon stick
3 tablespoons liquid oil
2 large onions
1 tablespoon ground caryons
1 tablespoon milled coriander
1 tablespoon smoked pepper
2 pieces 400 grams of canned chopped tomatoes
1 teaspoon sugar
320 grams Sweet Corn
400 grams black beans
2 lemon
4 four-split tortillas
2 avocados
200 grams white cheese

Put the chicken, pepper, garlic, coriander stems and cinnamon in a large saucepan and fill the cold water and start cooking at moderate temperature. When the water starts to boil, take the furnace to the lowest and close the lid. In this way, bake for another 30 minutes and then turn off the bottom and let it cool for a 20 minutes.
Remove the chicken from the dish and drain the water and put it back in the pot. Cook another round by mixing it in this way. Some of them will evaporate and fall to 600 milliliters.
Put a tablespoon of oil on the pan and cook it for a 8-10 minutes until it is soft and add the onion. Continue mixing the tomatoes with spices and sugar. Keep all ingredients and chicken in a saucepan with water and continue to bake for 30 minutes, leaving the lid on.
When the soup is cooked, remove the skin from the chicken and start to chop the flesh thin. Add sweet corn, beans and lemon juice and bake for another 5 minutes to sweeter.
Melt the remaining oil in the frying pan and add the tortillas pieces. Fry until you get the golden color and empty the baking paper. Split the avocado into the peel and the small pieces. Squeeze the remaining lemon juice. Serve your soup with crispy tortillas bread, coriander leaf, sliced pepper, avocado and white cheese

 

ALBONDIGAS WITH TONGUE CHEESE 

Patties:
750 Gr. Meatballs Mining
1 tea cup corn flour
1 tea cup water
1 red onion
3 tablespoons liquid oil
4 cloves of garlic
1 teaspoon of caryons
1 teaspoon black pepper
For the above:
Minced parsley and mint
200 Gr. Tongue cheese
Sauce
2 tomatoes
4 tablespoons liquid oil
Half a bunch of fresh onions
1 tablespoon tomato paste
4 cloves of garlic
3 pepper
1 teaspoon coriander
1 teaspoon red pepper
1 teaspoon thyme
Salt
Black pepper

Stir the corn flour with water and soak for half an hour. Stir in grated onions, garlic, mining, spices and liquid oil. Knead the mixture thoroughly and prepare the walnut-sized meatballs. Put the liquid oil in a separate saucepan. Chop tomatoes, peppers, garlic and tomato sauce for 10 minutes. Add the fresh onion and spices and sauté for 5 – 6 minutes. Put 2 cups of water on it and bake the mixture for half an hour. Add the meatballs to the pot and pour the mixture into the oven bowl after 20 minutes of baking. Place the tongue cheese on it. Fry the oven grill until the cheeses melt. Serve minced mint and parsley sprinkling.

Note: The traditional recipe "Albondigas" is consumed as a soup.

 

Fajitas 

150 GR Chicken or tenderloin (4-5 cm long strip cut)
1 clove garlic (pure)
100 ml sunflower oil
1 handful of coloured pepper and onion mixture (1/2 cm thick strips)
1 tablespoon Casa Fiesta fajitas Spice
2 name Casa Fiesta Bakery Tortula Bread
1 tablespoon Casa Fiesta Salsa Dip sauce
1 tablespoon Guacamole
1 tablespoon sour cream (made below-described)
Salt and freshly ground black pepper

If possible, marinate with puce garlic, freshly ground black pepper and sunflower oil in a few hours before the night before or before cooking. Meanwhile sour, add a few drops of lemon juice to whip in a bowl of equal amount of cream and straining yogurt to prepare the cream. Before starting to cook fajitas, make sure that you put a suitable size pan on the stove and warm it up thoroughly. Because when you throw the meat into the pan, the meat must be sealed quickly without releasing the water. Cook the meats in the pan with the oil you marinate and bake for about 2 minutes, so that they are not too dry. Check. If you think the meats are ready to be taken from the stove, add the pepper and onions and fajitas spices. Briefly stir and sauté. (Make sure the vegetables remain alive). Check the salt, if necessary. Then preferably from cast iron to a fajitas plate or a normal plate. Meanwhile, heat the tortillas breads in a hot pan or grill for 5-10 seconds. Next to Fajitas, serve with tortillas bread, guacamole dip sauce, salsa and sour cream.

Note: Fajita is a very rich dish, visually. After the cast iron makes a fajitas plate glow on the stove and the fajitalan you are baking into it, pour a mixture of water and vinegar into the inner edges of the plate, which can produce smoke, with sauces and smoke on it around You can offer a very enjoyable meal to your guests visually.

 

CHICKEN MEXICAN LASAGNA 

200 Gr. Chicken breast
2nd name. Tortilla Bread
1 onion
1 clove Garlic
1st pinch of fresh coriander
10 Gr. Jalepano Pepper
2 pieces Avocado
1 piece Tomato
20 Gr. Grated cheddar cheese
2 teaspoons taco spice
1 teaspoon salt
100 ml. Ranchero sauce
1 piece Cherry tomato
50 ml. Sunflower oil
Edible flowers
Ranchero Sauce Supplies:
100 ml. Sunflower oil
100 Gr. Flour
50 Gr. Tomato paste
3rd name. Tomato
3 teaspoon caryons
3 teaspoons taco spice
3 teaspoons pepper flakes
1 teaspoon salt
2 cloves of garlic
1/2 pieces Onion
1 piece Red slate pepper

Tortilla breads are cut with mold. The oven is fried for 10 minutes at 160 °C.
Onion and garlic are finely chopped and sautésed in the pan. Avocados, jalepanobioberi, coriander and diced tomatoes are added, with taco spices and salt.
Chicken breasts are cooked on the grill; Tortillas is cut with the help of the mold with the bread cut.
Sauteed vegetables, grated cheddar and chicken breasts are placed on fried tortillas breads. The same process is repeated 3 times and made 3 times and the top is made of ranchero sauce and grated cheddar.
The oven is fried until the cheddar cheese is melted. It is served with avocado puree.
Ranchero sauce: finely chopped onion, garlic and pepper are roasted in oil. Tomato paste and flour are added. 1-2 minutes roasted and added cold water. Boiled in low heat until the consistency of soup. It is added to tomatoes and spices. After boiling for 1-2 minutes, it is taken from the stove.

 

FISH TACO 

500 gr Fillet Haddock
1 tablespoon olive oil
2 pieces of lime
1/2 Onion
2 cloves of garlic
1 teaspoon cumin
1 piece Avocado
3 tablespoons grain corn (canned)
4 pieces Tortillas Bread
Lettuce and parsley leaves
Salt and pepper
For marinated sauce;
2 tablespoons olive oil
Salt
Black pepper
To fry fish;
Oil

Rest in marinated sauce for 30 minutes for easy cooking of fillet mezgites. Then fry it thoroughly in a non-stick grill frying pan. Once you've separated the fish, you can prepare the taco supplies. Add onion, chopped garlic, grain corn, carin, diced avocado, salt, pepper, olive oil and lime juice into a large bowl into small cubes. Stir slowly without crushing avocados. Carefully place the taco material and the desired greens into the tortilla breads before the mezgitis.

Note: You can heat the Tortilla bread before preparing it in the toast pan.

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