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Mexican Vegetarian

Mexican cuisine is derived from the fusion of the cuisines of the indigenous peoples of Mexico and European conquerors, in particular the Spaniards. Thanks to them, rice appeared in the country, as well as dishes dominated by the meat of domestic animals: beef, pork, chicken, goat and sheep meat. Traditional dishes in Mexico are prepared with the addition of such products as corn, beans, avocados, tomatoes and chili peppers. By the way, Mexican cuisine is included in the UNESCO World Cultural Heritage. Especially popular in the country are dishes with lots of spices. Real Mexicans believe that the sharper the dish, the better. As nowhere else in the world, they cook delicious quesadilla - corn tortilla or wheat tortilla, tomato, white onion and chili sauce called Pico de Gallo, America's favorite burrito and hot fragrant fajitas. As well as throughout Latin America, guacamole is very popular in Mexico - an avocado snack with lime or lemon juice. For dessert, Mexican chefs prepare coconut cocadas, candied fruit buns, spicy chocolate toffee.


Coffee-Banana Milkshake



INGREDIENTS


Ice cream 100 g

Bananas 1 piece

Milk 3 tablespoons

Honey 1 tablespoon

Instant coffee 2 teaspoons


PREPARATION INSTRUCTION


1. Put the ice cream and banana in slices into the blender container.


2. Coffee pour a small amount of boiling water so that it turned out very strong and thick. Add coffee to banana ice cream.


3. Pour in milk and add honey.


4. Beat.


Roasted Pumpkin with Garlic



INGREDIENTS


Pumpkin 300 g

Garlic 5 cloves

Butter 20 g


PREPARATION INSTRUCTION


1. Peel the pumpkin, cut into rectangular blocks (about 2 cm / 4 cm).


2. Finely chop the garlic: not through the garlic press, namely, chop.


3. Melt the butter in a pan, and put pumpkin sticks, fry on one side, turn to the other and pour garlic on each piece, fry until the second side is ready. Before removing from the plate, mix everything up. Serve hot.


Crispy Brussels Sprouts in Chili Caramel



INGREDIENTS


Brussels sprouts 800 g

Oil for deep fat 2 l

Palm sugar 240 g

Chilli 40g

Cilantro 30g

Fish Sauce 40g

Lime juice 40 ml

Sea salt to taste


PREPARATION INSTRUCTION


1. Put palm sugar washers in a saucepan, pour in 200 ml of water and, stirring, dissolve the sugar, and then bring the mixture over a fairly high heat to the state of caramel. It will take about fifteen to twenty minutes. When the liquid goes large bubbles, and with a spoon will not just drain, but slightly stretch, you can proceed to the next step.


2. While the caramel is cooked, chop the chilli and cilantro finely, and then put them in a saucepan and mix. After half a minute, add lime juice and fish sauce - and mix again. In half a minute remove from heat.


3. Chop the balls of Brussels sprouts into two. Heat the oil for frying, put the cabbage into it - and hold it for a couple of minutes so that it does not lose color, but becomes crispy (it is very important not to overdo it). Pull back on paper towels.


4. Transfer the cabbage to some spacious container, for example, in a saucepan. Pour into her chili caramel and quickly stir it. Salt to taste.


5. Arrange the cabbage on plates. And serve it to meat - stewed or fried, whatever. Or eat unaccompanied as an independent vegetarian dish.


Tortilla with scrambled eggs and vegetables



INGREDIENTS


Tortillas 4 pieces

Eggplant 1 piece

Tomatoes 1 piece

Onion 1 piece

Carrots 1 piece

Sweet pepper 1 piece

Ketchup 4 tablespoons

Sour cream 4 tsp

Salt to taste

Vegetable oil 4 tablespoons

Milk 0.1 L


PREPARATION INSTRUCTION


1. Eggplants, carrots, peppers, onions cut into strips and fry in oil for 15-20 minutes over medium heat. Salt, add spices (Provencal herbs).


2. Eggs and milk and salt make an omelet. Omelet put on a flat cake.


3. On the omelet put thinly sliced ​​tomatoes, add salt, ketchup and sour cream. Spread on one half cakes.


4. Put vegetables on top. Spread on one half cakes.


5. Cover with the second half of the cake. Microwave for 1 minute (or in the oven for 3-5 minutes).


Sweet potatoes, pumpkin and carrots



INGREDIENTS


Batata 1 piece

Pumpkin 300 g

Potatoes 2 pieces

Carrots 1 piece

Cheese 70g

Sour cream 42% 1 tablespoon

Olive oil 1 tablespoon

Nutmeg Pinch

A mixture of ground pepper pinch

Sea salt to taste


PREPARATION INSTRUCTION


1. Slice the vegetables, boil in a saucepan for about 15 minutes - until cooked. Water can be slightly salted.


2. Next, drain the water. Add sour cream, nutmeg, pepper mixture, salt - mix everything in a blender until smooth. Add grated cheese to the ready mass.


3. Put baking paper on a baking sheet, brush it with olive oil. Put the resulting mass in small portions. Top you can still sprinkle with grated cheese.


4. Bake in a preheated oven to 200 degrees for about 10-15 minutes (to the crust)


5. Serve with sour cream or yogurt.


Mexican Guacamole



INGREDIENTS


Avocado 3 pieces

Garlic 2 cloves

Tomatoes 1 piece

Red bow 1 head

Greens 40 g

Сок cup lime juice

Salt to taste

Ground black pepper to taste

Ground red pepper ¼ tsp


PREPARATION INSTRUCTION


1. Cut each avocado lengthways, remove the bone. Spoon remove the pulp and mash with a fork.


2. Add chopped garlic, diced onion, chopped herbs, tomato, lime juice. Salt, add black and red pepper.


3. Transfer to a salad bowl and serve immediately.


Mexican fried beans



INGREDIENTS


Vegetable oil 4 tablespoons

Bow 1 head

Canned beans 2 cans

Cheese Cheese 50 g

Garlic 2 cloves

Ground Cumin (Zira) ¼ tsp


PREPARATION INSTRUCTION


1. Heat the oil in a large skillet over low heat. Put the finely chopped onion and fry until soft. Add the squeezed garlic and cumin, mix.


2. Add half the beans with a small amount of liquid and tolkushkoy chop the mixture of onions and beans to a state of coarse puree. Gradually add all the beans, also turning it into puree. Add liquid from can if necessary


3. Fry the beans, stirring constantly, over medium heat for 4-5 minutes until the mashed potatoes start to dry.


4. Put the prepared dish on the heated plates, sprinkle with crushed cheese on top and serve immediately.


Butternut Pumpkin with Potatoes



INGREDIENTS


Butternut Squash 400 g

Potatoes 300 g

Onions 200g

Green Chilli 5g

Sea salt to taste

Cream 50 ml

Fresh ginger 20 g

Garlic 4 cloves

Bay leaf 1 piece


PREPARATION INSTRUCTION


1. In a well-heated oil in turns (min interval) we spread: ginger (slices), crushed garlic cloves, chili (without seeds and partitions), fry slightly (until smell).


2. Put onion, cut into thin half-rings, fry until transparent.


3. We lay out the pumpkin, cut into a medium-sized one (variety of any taste), fry for about 5 minutes, making it difficult for the pumpkin to have a golden flank.


4. We transfer heat to an average level.


5. Add the not chopped large potatoes, fry min 5, so that the potatoes start to cover with a light crust (possible without color)


6. Add water (about 1/4 cup) and cream.


7. We cover with a lid, hold it up to readiness, we take care not to burn.


Black-eyed pea sauce



INGREDIENTS


Pea 638 g

Cheddar cheese 285 g

Jalapeno Canned Pepper 110 g

Unsalted butter 30 g

Ground dried garlic 1 g

Red onion 1 piece

Salt to taste

Ground black pepper to taste

Corn chips to taste


PREPARATION INSTRUCTION


1. Grind in a blender peas, cheese, jalapeno pepper, 3 tbsp. l brine from under it, oil, garlic powder and onion. Achieve a uniform consistency.


2. Season with salt and pepper to taste.


3. Preheat the sauce in a slow cooker and serve warm together with corn chips.


Mexican breakfast



INGREDIENTS


Tortillas 2 pieces

Mozzarella cheese for pizza 50 g

Chili pinch powder

Canned corn 2 tablespoons

Beans in Tomato Sauce 50 g

Cilantro 1 bundle

Parsley 1 bunch


PREPARATION INSTRUCTION


1. Fry the tortillas in butter in a frying pan, put on a paper towel.


2. Heat beans, corn, chopped tomato and mozzarella in a frying pan.


3. Sprinkle chili, cook until thick.


4. Stir in chopped greens.

 

5. Lay out the mixture on 1 flat cake, cover the second one from the top and press it so that the cheese holds the edges together.


6. Serve with a slice of avocado and guacamole.


Crispy Tacos with Black Beans, Feta and Cabbage



INGREDIENTS


Ground cumin (cumin) 1 tsp

Black canned beans 430 g

Olive oil 5 teaspoons

Lime juice 2.5 tablespoons

Chives 2 stalks

White cabbage 500 g

Cilantro 25g

Tortillas 4 pieces

Chili sauce to taste

Feta cheese 60 g


PREPARATION INSTRUCTION


1. Put the beans and cumin in a large bowl and mash with mashed potatoes in mashed potatoes. Salt and pepper.


2. In a small bowl, mix 2 tsp of olive oil and lemon juice. Add shredded cabbage, finely chopped green onions and cilantro. Mix well. Salt and pepper to taste.


3. Heat 1 tablespoon of olive oil in a large frying pan. Put the tortillas in a single layer. Put a quarter of the bean mass on each and cook for 1 minute. Roll the tacos in half and fry for another 1 minute. Then fill with feta and cabbage and serve with sauce or, pouring a little sauce inside.


Four cheeses quesadilla



INGREDIENTS


Wheat tortillas 1 piece

Mozzarella cheese 50 g

Dorblu cheese 40 g

Gouda cheese 50 g

Tomato paste 60 g

Greens 5 g

5 g free onions

Red Cheddar Cheese 50g

Pico de Gallo 30 g


PREPARATION INSTRUCTION


1. Put the tortilla on a baking sheet, pre-lubricate the entire surface of the cake with tomato paste and punk sauce.


 2. Top with a uniform layer to distribute the grated cheese.


3. Season with salt and pepper and put in a preheated oven for five minutes.

 

4. Before serving, decorate with greens.


Corn with chili, lemon and butter



INGREDIENTS


Corn cobs 6 pieces

Butter 75 g

Cilantro 5 g

Red chili 1 piece

Lemon juice 2 tsp

Lemon 1.5 pieces

Vegetable oil 1 tsp

Salt to taste


PREPARATION INSTRUCTION


1. Remove leaves and fibers from corn cobs. Heat the grill or grill. Sprinkle over the grill and roast the cobs for about 15 minutes, often turning them over until the corn is tender and brown spots appear on it.


2. Put the butter in a bowl and mash with a fork. Finely chop the chilli and cilantro, add to the butter along with lemon juice, stir until smooth.


3. When the corn is fried, stick a special skewer on each ear and spread it with the sauce. Salt and serve with a slice of lemon to pour the corn with fresh juice.

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