Mexican cuisine has its own flavors that adorn your trip, so I collected for you the most delicious 6 most popular Mexican breakfast dishes.
Mexican meat
Ingredients:
- 6 tablespoons sunflower oil
- 4 kg beef
- 4 onions cut into slices
- 4 tablespoons of sauce
- 8 cloves garlic, grated piece of green ginger, 1 tablespoon of ground cumin
- 2 teaspoons ground cinnamon 1 tablespoon flour
- 2 liters beef soup, kilo tomato sauce, tablespoon dried thyme
- 4 cans red kidney beans
How to prepare
Heat some simple oil, then saute the meat until it turns brown.
Heat some oil in another pot and sauté the onions until golden and with the flour until golden.
Add garlic, ginger, and spices
Add the soup, tomato sauce and thyme. Leave it until it softens and let it soak in the soup a little to make it thick like a sauce.
Add the beans after washing and draining them
Serve with pasta and white rice
Mexican Spicy Rice
Ingredients:
- 2 cups of round rice, a cup of natural tomato juice, and a large onion, chopped
- 4 garlic cloves, minced 1 green pepper, finely chopped
- Hot pepper according to the quantity and desire
- 4 cups of chicken stock, salt, pepper and Mexican spices
- A small spoonful of olive oil
How to prepare
Fry the onion and garlic in the oil in a deep pot until soft
Add green pepper, hot pepper, rice and spices
Stir well and remove from heat after five minutes
In a pot, boil chicken and tomato broth together
Add garlic, onion and rice, stir well, then cover and leave until rice is cooked and all liquid has been absorbed.
Mexican style potatoes
Ingredients:
- 800 grams of potatoes, cut into cubes
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely minced
- ½ teaspoon moderate hot sauce
- ½ teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon hot pepper yogurt, to serve
How to prepare:
Boil the potatoes for 5 minutes.
Meanwhile, heat the oil in a frying pan and gently fry the onions for 8 minutes.
Add garlic and spices, then saute for two minutes. .
Drain the potatoes and add them to the onion mixture.
Raise the heat and move the potatoes all over the pan so that they are covered with all the dressing ingredients.
Cook for 10 minutes until tender, then serve with yoghurt, sprinkled with a little chili.
Mexican Chili Pickle
You can add or remove chili as you and your family prefer.
Ingredients:
- 3 cups sliced mixture of hot peppers.
- 3 cups vinegar.
- 1 cup of water.
- 3 garlic cloves.
How to prepare:
Use 3 or 4 different types of chili.
Rinse the bell peppers with running water, then remove the neck and cut into thin slices, and pack in sterilized jars.
Fill a large pot with water, and leave over medium heat until it boils.
Pour the water into a small stainless steel bowl, add vinegar, crush the garlic cloves with a hammer and add to the water.
Leave the mixture on a heat above medium until it begins to boil, then reduce the heat under the pot and leave the mixture to boil for 5 minutes.
Remove the garlic cloves from the mixture, and pour over the chili slices, leaving a space of 2 cm on top of the jars.
Tap the jars lightly on the edge of the table until air bubbles come out, wiping the rim well, and then sealing them tightly.
Put the jars in a pot of boiling water, and leave the pot covered on the fire for 10 minutes.
Remove the pot from the heat, and leave covered for another 5 minutes.
Remove the pickle jars from the pot, leave until completely cool, then dry the outside.
Pickled hot peppers are left at room temperature for 3 days before eating, and then kept in the refrigerator.
Mexican lasagna pasta
Ingredients
- tortilla bread
- 1/2 kilo minced meat
- 1 onion
- 2 cloves garlic
- 3 tablespoons olive oil
- A bag of taco seasoning
- 2 chopped tomatoes
- 2 tablespoons tomato sauce
- Hot pepper to taste
- A can of red kidney beans can of corn
- 1 cup cheddar cheese
- Avocado
- sliced mushroom
- Colored peppers (yellow and red) small diced
How to prepare:
Heat the oil and add the onion and garlic and stir for two minutes, then add the meat and stir until it is cooked
Add the rest of the ingredients (colored peppers, mushrooms, half the amount of tomatoes, avocado, corn, chili peppers, red beans), taco spices, tomato sauce and a cup of water and leave until homogeneous in an oven dish
We put an amount of the sauce, then we put a layer of tortilla bread on top of it, then another layer of sauce, then the tortilla bread and we continue like this until the amount ends (you can put cheese between the layers..
Put the cheese on the face and put it in the oven until the cheese melts, then put the rest of the tomato on the face (and you can put an amount of colored pepper as well.
Mexican stuffed pancakes
These delicious pancakes can be filled with a variety of things, including ground beef, cheese, chicken, or even tuna.
Ingredients:
For stuffing:
- 1 kilo of beef
- 2 medium onions (grated)
- 2 green peppers (cut into small pieces)
- 1/2 teaspoon ground bell pepper
- 2 jars of tomato sauce
- 20 grams green coriander (chopped)
- Salt and Pepper
For the dough:
- 450 g flour
- 1 sachet baking powder
- 2 teaspoons salt
- 115 g unsalted butter (cut into small pieces)
- 1 cup cold water
- 1 egg
How to prepare:
Heat the oven to a high temperature. Cook the meat for 5-6 minutes.
Add onion and green pepper and leave for 5 minutes.
Add hot pepper and tomato sauce and stir for 12-15 minutes or until thickened.
Sprinkle with salt, pepper and coriander, then leave to cool.
In a bowl, mix the flour with the baking powder, salt and butter with your fingers until the mixture is combined.
Add water and mix it well.
Make the empanadas shape as shown in the picture and put the filling.
Place the pancakes on butter paper inside the cooking trays.
Wipe it with a beaten egg. Place in the oven until golden, about 30-40 minutes. Her feet are hot.
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