Mexican cuisine is the simplest and most delicious dishes. Features of Mexican cuisine and the main products of local chefs

Mexico is one of the most vibrant, colorful and emotional countries in the world. Therefore, it is not surprising that Mexican cuisine is filled with hot spices, tart spices and a variety of sauces. Although it may not look as refined as the French one, the tastes and aromas of Mexican dishes will not leave anyone indifferent.

We have selected 7 traditional Mexican recipes that you can cook at home.

P.S. Mexican cuisine differs from the rest in a huge number of ingredients and complex preparation. Some products are hard to find outside of South America or are quite expensive, so don't be afraid to experiment and replace them with whatever you have on hand. Don't let the intricacy of Mexican food intimidate you. The taste is guaranteed to make up for the money and time spent.

tacos

1 beef fillet, thinly sliced ​​into steaks
12 tortillas
1 tablespoon vegetable oil or lard (lard is best for authentic flavor)
1 finely chopped medium onion
1 bunch finely chopped fresh cilantro
salt and pepper to taste
any spicy or hot sauce

Cooking method:

1. In a frying pan over medium heat, heat the vegetable oil. When it gets hot, fry the steaks on both sides.

2. Fry for about two minutes, and turn over to the other side.

Tip: If you're making a lot of tacos, wrap the finished steaks in aluminum foil and keep in the oven to keep them warm.

3. When all the steaks are ready, heat the tortillas in a skillet over medium heat and wrap them in a kitchen towel.

Tip: If you wish, you can reheat the tortillas in the same skillet where the meat was fried to add flavor and aroma.

4. Cut the meat into small pieces and mix with hot or spicy sauce. Divide the meat into equal portions and put in tortillas. Sprinkle each taco with chopped onion, cilantro and start tasting.

Tip: There are a huge number of varieties of tacos. So feel free to add new ingredients or replace them with other available products.

Burrito with beans and beef

Ingredients:

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
500 g lean ground beef
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground chili pepper
400g diced tomatoes
1 red capsicum, chopped
2 tablespoons tomato paste
1/3 cup beef broth
300g canned, washed beans
coriander leaves, chopped
8 tortillas
150 g grated cheese (original recipe uses cheddar cheese, but you can substitute any variety you like)
sour cream
lettuce leaves, for a beautiful serving

Cooking method:

1. Heat up the oven to 200°C. In a large skillet over medium heat, heat the olive oil. Add finely chopped onion and garlic. Cook, stirring occasionally, for 5 minutes or until the onion is soft. Add mince. Cook, stirring, for 3 minutes or until meat is browned.

2. Add cumin, paprika and ground chili pepper. Fry all this, stirring, for 1 minute or until a pleasant spicy aroma appears. We throw chopped tomatoes, capsicum, tomato paste and broth into the pan. Bring to a boil and make a low heat. Simmer uncovered for 10 minutes or until sauce thickens. At the end, add beans, coriander and mix thoroughly.

3. Warm the tortillas in a dry frying pan without oil. We divide the meat mixture between the cakes and put only along the center. Wrap the tortillas so that the filling does not fall out. Place the finished burritos in a large, oiled baking dish. Sprinkle with cheese.

4. Bake for 10 minutes or until cheese is melted. Serve with sour cream and lettuce.

Mexican tomato soup

Ingredients:

6 corn tortillas
2 tablespoons olive oil
2 medium tomatoes, halved, no core
1 onion, chopped
2 garlic cloves
1-2 liters fat-free chicken broth (the amount of broth depends on the size of the pot and how much soup you want to make)
2 cups tomato juice
1 bay leaf
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 (or half) chicken fillet, cut into thin strips
4 green onions (white part only)
1/2 cup lime juice (or add citric acid to taste)
a couple of sprigs of chopped fresh cilantro (you can replace any other herbs)

Cooking method:

1. Preheat the oven to 200 ° C. Lubricate the tortillas with olive (or vegetable) oil on only one side. Cut the cakes in half and cut across into strips, 1 cm thick. Lay the strips in one layer on a lightly oiled baking sheet. Season with salt and pepper. Bake for 15 minutes or until golden brown. Don't forget to turn them side to side.

2. Meanwhile, for two minutes, heat the pan over high heat. Add tomato halves and cook, turning occasionally, 10 minutes or until browned on all sides. Using a blender or food processor, grind them into a homogeneous mass.

3. Fry the onion in 1 tbsp. tablespoon hot oil (over medium heat) 3 to 5 minutes, or until tender. Add garlic and sauté 2 minutes or until fragrant. Mix onion with tomatoes in a food processor so that no large pieces remain.

4. Cook the tomato mixture again over medium heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice. Add bay leaf, ground cumin, coriander and red pepper. When the mixture boils, reduce the heat and cook for 20 minutes over low heat, stirring occasionally.

5. Add chicken pieces. Simmer over low heat, stirring occasionally, for 5 to 7 minutes or until the chicken is done.

6. Throw away the bay leaf. Sprinkle the soup with green onions, cilantro and lime juice. Season with salt and pepper.

7. Pour the soup into bowls, put strips of tortillas on top and boldly serve.

Chicken Enchiladas

Ingredients:

4 skinless chicken thighs (or chicken fillet)
fresh cilantro, chopped
1 cup frozen corn kernels, thawed
1/3 pack fat-free cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
6 minced garlic cloves
1 cup chicken broth
2/3 cup salsa sauce (you can find this sauce in the supermarket, make your own according to the recipe you will find at the end of the article, or replace with any other tomato sauce)
1/4 cup water
2 tablespoons chopped pickled pepper (originally, this is a jalapeno pepper, but you can replace with what you have, or leave it out of the recipe altogether, if desired)
9 corn tortillas
100-150g grated cheese (original recipe uses cheddar cheese, but feel free to use whatever you like)

Cooking method:

1. Preheat the oven to 200 ° C.

2. Heat a large heat-resistant skillet over medium heat. Fry the chicken pieces for 4 minutes on each side. Place the skillet in the oven. Bake at 200° for 10 minutes or until done. Put the chicken on a plate and let stand for 15 minutes. Separate the meat from the bone and mince it.

Tip: If you chose chicken fillet for the recipe, cut it into thin steaks before frying.

3. Place the chicken in a bowl, add the cilantro, thawed corn, fat-free cream cheese, ground red pepper, cumin and salt. Stir everything to combine the ingredients.

4. We return to the pan. Fry one finely chopped onion for 5 minutes. Add 3 minced garlic cloves and fry for 30 seconds, stirring constantly. Pour the chicken mixture into the skillet and mix thoroughly.

5. In a saucepan over medium heat, combine the remaining chopped onion, garlic, broth, 1/4 cup water, and black pepper. Bring to a boil and cook over low heat for 15 minutes, stirring occasionally. Remove from heat and let the dish rest for 15 minutes. Pour the mixture into a blender, add 2 tablespoons of cilantro (optional) and blend until smooth.

6. Heat the tortillas in a large skillet, 1 minute on each side. Cut them into quarters.

7. Pour 1/2 cup of Salsa sauce into a glass or ceramic baking dish. Arrange 12 tortillas on top. Cover them with a thin layer of chicken mixture. Alternate the layers so that the top layer is the tortillas. Pour remaining salsa over everything and sprinkle with cheddar cheese evenly. Bake at 200° for 15 minutes or until the cake is browned. Sprinkle cilantro on top, if desired, and serve.

mexican scrambled eggs

3 eggs
3 slices Swiss or cheddar cheese
1 cup hot or spicy sauce
1 tablespoon butter
salt to taste
2 wheat tortillas
2 tablespoons fresh cilantro

Cooking method:

1. Lubricate the pan with butter and heat over medium heat until its surface is hot enough for the eggs to immediately begin to fry.

2. We break 2 eggs directly into the pan, at some distance from each other, and salt to taste. Fry the egg first on one side, and then turn over to the other.

3. As soon as we turned the scrambled eggs, quickly put 1 tablespoon of the sauce on it and sprinkle with grated cheese. Cook over low heat until cheese is melted.

4. We spread the scrambled eggs on the tortillas, sprinkle with chopped cilantro or tomatoes, and proceed to the tasting.

Taco salad

Ingredients:

16 tortillas
1 kg ground beef
3 tablespoons taco seasoning (or any meat seasoning)
1 jar of tomato paste
salt to taste
1 can canned beans
0.5 cup hot water
lettuce
1 cup cherry tomatoes
1 cup grated parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup salsa sauce
1 tablespoon ketchup
hot sauce (to taste)

Cooking method:

1. Preheat the oven. Spread the tortillas on a baking sheet and bake at a low temperature for 10 minutes or until they are crispy.

2. We heat the pan, put the minced meat on it and fry on medium until it is browned. Sprinkle taco seasoning on top and mix well.

3. Add tomato paste to the meat mixture and simmer everything together for several minutes. Then add canned beans to the pan and mix thoroughly. Sprinkle the top with salt to taste.

4. Pour the meat mixture into a saucepan or leave it in a pan, add hot water and cook until it thickens.

5. Cut the lettuce leaves into thin strips, and cut the cherry tomatoes in half.

6. Making the sauce. To do this, in a separate bowl, mix mayonnaise, sour cream, a little ketchup and Salsa sauce.

7. Coarsely rub the cheese.

8. Spread the chopped lettuce leaves on the tortillas. Put minced meat with beans on top and pour hot sauce. Sprinkle with cheese, put a couple of slices of cherry tomatoes and pour the salad with homemade mayonnaise sauce.

9. Serve everything on a large plate decorated with vegetables and herbs.

Ripe tomato salsa sauce

Ingredients:

3 large tomatoes
1 onion
4 garlic cloves
1 chili pepper
1 bunch cilantro (washed, dried and finely chopped)
3 art. l. lemon juice
salt to taste
0.5 tsp ground pepper (preferably freshly ground)

Cooking method:

1. We wash the tomatoes and make a cross-shaped incision on each fruit. Then we pour boiling water over them and remove the peel from them.

2. Cut the tomatoes into small cubes.

3. Clean and finely chop the onion. Mix with tomatoes.

4. We clean the chili pepper, remove the seeds from it and cut into small cubes. Crush the garlic with the side of a knife. Add the ingredients to the tomato paste.

5. Salt to taste and sprinkle with plenty of ground pepper.

6. Add cilantro and lemon juice to taste to the sauce. Mix thoroughly and serve in addition to dishes.

Happy culinary experiments!

When planning a trip to Mexico, travelers look forward to tasting authentic Mexican dishes. Many people like the unique taste of all kinds of dishes, generously seasoned with hot pepper and aromatic herbs. And since Mexico is also the birthplace of chocolate, tourists will find a huge selection of various sweets. Mexican national dishes are very popular not only in North America, but all over the world. Therefore, the decision to surprise guests by preparing something from Mexican cuisine will be very successful.

Mexican cuisine has a long history. The peoples inhabiting the territory of the country since time immemorial have been preparing traditional dishes from the fruits of local plants, as well as animals. Moreover, each Indian tribe had its own culinary preferences. Someone liked especially spicy dishes, while someone used snakes, lizards and other exotic animals for Europeans in cooking.

The Aztec tribe ate seafood such as seaweed, shellfish and shrimp, as well as ant larvae and other insects. And the Mayans considered dog meat a special delicacy.

Later, when the Spaniards appeared in Mexico, the cuisine was replenished with both new recipes and new products previously unknown to the local population. Europeans brought pigs, cows and sheep to the continent. They taught the natives how to make vinegar, how to make cheese, and how to make wine. As a result, due to the mixing of cultures so dissimilar to each other, a unique Mexican cuisine arose, which today has hundreds of millions of fans around the world.

The national dishes of Mexico are not just very tasty and nutritious. They are also rich in useful vitamins and minerals due to the high content of all kinds of vegetables, fruits and spices in them. Those who are especially concerned about their health will be able to find dishes suitable for themselves in the rich menu of Mexican cuisine. True, you should first ask if the dish is too spicy, since chili peppers are an invariable product of many traditional dishes. Hot pepper can cause a negative reaction of the body, and for some it is generally contraindicated.

Mexico gave the world coconuts, tomatoes, cocoa, legumes, avocados, papaya, vanilla and many other popular foods today. And the national dishes of them were to the taste of many and are included in the menu of the most expensive and famous restaurants in the world.

In addition to legumes, Mexicans are very fond of meat. Therefore, many dishes include beef, pork and lamb. Those who like especially exotic dishes can try something from snakes or even insects. In addition, food from insects (locusts, caterpillars and ant larvae) is considered to be very nutritious and contains most of the minerals needed by the body.

Top 10 most popular national dishes of Mexico

The national dishes of Mexico are not very difficult to prepare, but very nutritious and healthy, so you should definitely try them. And when you return to your homeland, it’s also worth cooking at home to refresh your memory of an unforgettable journey through this amazing, mysterious country.

Tacos or tacos

This favorite of many Mexican men is made with ground beef, tomatoes, red beans and ham. The hot, juicy filling is wrapped in warm tortillas and eaten with Tabasco sauce. Another option for serving tacos is a bean filling, tortillas and minced meat filling are served on separate plates and guests fill their tortillas themselves with whatever and in the quantity they wish.

Quesadillas are a delicious tortilla dish with minced beef, chicken or pork, beans, corn and hard cheese. An essential ingredient is hot chili peppers. The filling is spread on tortillas sprinkled with grated cheese and the tortillas are fried on both sides. Quesadillas are also prepared not with meat filling, but with mushroom, cheese, potato, sausage and even pumpkin.

The composition of the popular national dish of Mexico, fajitas, includes beef, chili sauce, sweet peppers, garlic, onions and wheat tortillas. The piquant taste of this dish is due to the presence of honey in it. Hot meat is served either on a flatbread or on lettuce or cabbage leaves.

Incredibly tasty enchilada dish is made from minced meat, mushrooms, hard cheese, vegetables and tortillas. A variety of seasonings are added in large quantities. Filled rolls are baked in a spicy tomato sauce with cheese. The dish is served hot.

Mexican tamale is suitable for those who prefer more dietary food, as it does not contain beef and pork, which are usual for many dishes, but chicken fillet. It is also made from green tomatoes, cornmeal, hot red pepper and garlic. The dough is applied to the leaves of corn cobs, spread the stuffing with chicken fillets, wrapped and steamed in a special dish. Another variety of Mexican tamales are sweet tamales with a variety of fruit fillings.

The famous spicy guacamole pasta is made from tomatoes, chili peppers, limes, garlic and herbs. But, of course, its main ingredient is avocado. The unique, rich taste of guacamole was appreciated by gourmets from all over the world. Pasta is eaten with meat, mushrooms, fish, but most often with cornmeal chips.

You should definitely try the spicy salsa sauce, which is often seasoned with potatoes, mushrooms, beef or pork. It contains tomatoes, garlic, hot red peppers, olive oil, onions and seasonings. It is not stewed, but served fresh. At the same time, all its beneficial properties are preserved, and the ingredients included in it not only refresh the taste of the main dish, but also contribute to good digestion.

Today, Mexican burritos have gained popularity all over the world. These are incredibly tasty and easy-to-prepare tortilla rolls with all kinds of fillings and various sauces. The filling can be meat, vegetable, cheese, mushroom, potato and even fruit. Burritos are easy to make at home, using ingredients on hand and using your imagination. And instead of Mexican cornmeal tortillas, the usual pita bread is quite suitable. Minimum time - maximum taste and benefit!

Although many Mexican dishes are mainly main courses, Mexicans also prepare a variety of soups. Favorite is, of course, spicy bean soup with chili peppers. The beans are ground in a blender, so we get a fragrant puree soup, decorated with herbs and whole beans. As you know, beans are not only a very nutritious product, but also very useful. In addition, the soup has a bright taste that will be appreciated even by those who are not used to eating legumes.

This nutritious and very tasty breakfast is a constant part of the morning of many Mexicans. Locals love to tell stories about how cowboys first started making this simple dish. It resembles a scrambled egg familiar from childhood. But, of course, the Mexican huevos rancheros have their own unique characteristics. The dish is prepared with chili peppers, tomatoes, garlic and smoked sausage. It is customary to eat it straight from the pan or wrapped in a tortilla.

Traveling in Mexico? Be sure to find and try traditional dishes, appreciate the authentic taste of the gourmet cuisine of this country!

For a long time - one of the most popular holiday destinations in the world. This country attracts both lovers of sunbathing and lovers of delicious food. If you get the chance to visit Mexico, make sure you taste the best flavors and experience the best flavors that Mexico has to offer. I hope my review will help you with this.

Chilaquiles

This is a popular traditional breakfast that consists of a lightly toasted corn tortilla cut into 4 pieces, drizzled with green or red salsa (the red one is slightly spicier). On top, as a rule, add an omelette or fried eggs and chicken, as well as cheese and cream. Chilaquiles are often served with large portions of frijoles (refried beans).

Posole

According to anthropological research, this pre-Columbian soup was once used as part of ritual sacrifices. Today, chicken, pork, and vegetarian pozole are available in more casual settings. This dish, made from hominy with lots of herbs and spices, is stewed for several hours, often all night. Before serving, it is garnished with lettuce, radish, onion, lime and chili.

Taco al pastor

This historical dish, one of the most popular types of tacos, dates back to the 1920s and 30s, when Lebanese and Syrian immigrants arrived in Mexico. How are tacos al pastor (meaning "shepherd's style") made? Thin slices of pork are cooked on a skewer, then they are laid out on a corn tortilla, and then onion, coriander leaves and pineapple are laid out.

Tostada

What to do with stale tortillas? Of course, fry! "Tostada" literally means "fried". This is a simple but very tasty dish of corn tortilla fried in boiling oil until golden crispy. They are served separately or with various side dishes. Frijoles (refried beans), cheese, meat, seafood, and ceviche (a snack of raw fish marinated in lemon) are popular side dishes.

Chile en Nogada

En nogada is one of Mexico's most popular patriotic dishes, as it combines the three colors of the Mexican flag. poblano stuffed with picadillo (a mixture of minced meat, fruits and spices) is flag green, walnut sauce is white and pomegranate seeds are red. The dish first appeared in Puebla, according to history, the dish was first served to Don Agustín de Iturbide, the liberator and subsequent emperor of Mexico.

Elote

In Mexico, sellers of elote, the Mexican name for boiled corn on the cob, are found on almost every street corner. As a rule, boiled corn is served either on a stick (to be eaten like ice cream) or in cups, where only grains are without the cob. Then salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are added in large quantities.

Enchilada

Enchiladas originated in Maya times, when people in the valley ate corn tortillas wrapped in fish. Today, meat, cheese, seafood, beans, vegetables, or all of these are added to corn and flour tortillas. Stuffed tortillas with chili sauce are the perfect Mexican breakfast.

mole

Three states claim to be home to mole, a thick sauce popular in Mexican cuisine. There are countless types of mole, but they all contain about 20 ingredients, including one or more types of chili peppers, and all these moles need to be constantly stirred for a long time. Probably the most famous mole is the poblano mole, a reddish-brown sauce usually served with turkey or chicken.

Guacomole

Guacamole is without a doubt one of the most popular Mexican dishes, but few know that this traditional sauce dates back to Aztec times. It is made with mashed avocados, onions, tomatoes, lemon juice, and chili peppers (and sometimes a clove or two of garlic is added). Typically, guacamole is eaten with tortillas or used as a side dish.

Tamale

Tamales first appeared among the Aztec, Maya, and Inca tribes, who needed a nutritious meal that they could eat on the go and take with them into battle. A pocket of corn dough is stuffed with something sweet or spicy, wrapped in a banana leaf or corn on the cob, and reheated.

Toppings can vary from meats and cheeses to fruits, vegetables, chili and mole. Don't forget to throw away the wrapper before eating!

Mexican appetizer tacos, or tacos are stuffed tortillas. And they can be made very simply and quickly at home for an interesting snack: with chicken, vegetables, meat, and even with avocados and olives!

Making stuffed tacos is easy. It is important that the tortillas are prepared in advance, not necessarily from cornmeal. I must say that wheat tortillas are just as good, and much easier to make. It is also important that by the time the tacos are prepared, all the components of the filling are ready, laid out in separate bowls or plates.

• 6-8 pcs Tortillas (wheat or corn)
• 150 gr Beef
• 1 pc Sweet pepper
• 2 pcs Hot pepper
• 1 pc Onion
• 1 pc Tomato
• 1 bunch cilantro, parsley
• 1 clove Garlic
• 1 pc Lime
• 2 tbsp Olive oil
• to taste Salt, coriander, sugar, dry aromatic herbs, chili

Tortillas are corn tortillas and are easy to make. You need good and high-quality finely ground cornmeal. If there are difficulties, it is quite possible to bake cakes from wheat flour, or mixtures, by frying them in a dry frying pan. Tortillas are baked quickly, it is important that they are fresh and bent.

The composition of the filling is arbitrary, but meat is desirable. And spiciness is still a traditional feature of Mexican cuisine. You will need fresh sweet pepper - red or green, a couple of hot pepper pods, an onion, a ripe tomato, lime and a bunch of greens. However, turn on your imagination, tasty additives are quite appropriate.

Cut the onion into thin strips, add the juice of half a medium-sized lime, a pinch of salt and sugar, as well as a pinch of a dry mixture of aromatic herbs rubbed with your fingers. Put the onion in the refrigerator for half an hour to marinate. Then squeeze the onion from excess liquid.

Prepare fresh tomato sauce if homemade is not available. But, do not use ketchup from a bag. Tomato - very ripe, scald with boiling water, remove the skin and seeds. Finely chop the flesh with a knife. One hot pepper carefully to clear of seeds and white internal partitions. Chop the pepper very finely with a knife.

In a frying pan, heat 1 tbsp. olive oil and fry a mixture of pepper and tomato on it, adding a pinch of salt, sugar and dry aromatic herbs. If the sauce is not hot enough, feel free to add dry chili powder. As a result, the sauce should be very thick, fragrant and spicy.

Finely chop all the greens and mix with pickled onions. Add finely chopped garlic clove, then stir. Meat - preferably veal without fat and films. Grind the meat with a meat grinder, making minced meat. Peppers - sweet and hot, which is left, peel and chop with a knife, a little larger than the hot pepper for the sauce.

In a frying pan, heat 1 tbsp. olive oil and fry the minced meat and chopped peppers on it. The fire under the pan should be above medium and the pan should not be covered with a lid. Meat and vegetables should be fried, not stewed.

5 minutes before the end of roasting, add a pinch of salt and ground coriander. The roasting time of meat with pepper is 15-20 minutes. It's enough. It is necessary that almost all the moisture from the minced meat has evaporated. Then the stuffing should cool to room temperature.

For each tortilla put 1-2 tbsp. minced meat with pepper, 1 tbsp. pickled onions with herbs, add tomato sauce with chili - to taste. Fold the cake in half so that the minced meat is evenly distributed inside the cake. Thus, fill all tacos with minced meat.

Actually, the tacos are ready. If you make a lot of these tacos, you can decorate them with greens and serve with cold Mexican beer and a lime wedge. Tacos can be prepared ahead of time, but freshly prepared tacos are the most delicious.

Recipe 2: Chicken Tacos (Step by Step with Photo)

Tacos are tortillas in which the Mexicans wrap a variety of fillings. These cakes resemble Armenian lavash, but are round in shape. They are packed in vacuum packaging, which is very convenient - they can be stored for up to six months, lying quietly in the closet. At the right time, when you need to quickly feed your family, you can create a small culinary masterpiece from them - just warm them up in the microwave and fill them with everything that is in the refrigerator.

• tortillas
• ketchup
• mayonnaise
• mozzarella cheese
• chicken breast
• Cherry tomatoes
• bell pepper
• watercress
• lettuce

Tortillas are sold in such packages and come in different sizes.

When I cook chicken breast fillets, I cut off the so-called arrow - a small part - it always gets in the way. Such arrows from four to five fillets by weight correspond to one full-fledged fillet. With them, you can cook tacos and feed the whole family with one breast.

Fry the chicken breasts and cut into pieces.

Prepare the filling: wash and dry the lettuce, chop the bell pepper, cherry tomatoes and cheese. As you already understood, the filling can be very diverse.

Place one flatbread on a microwave-safe plate.

Top with pieces of Mozzarella cheese and pieces of fried fillet. Other cheese that melts well is also suitable. Heat the tortilla in the microwave for 30-40 seconds on full power.

While the cake is hot, pour it with ketchup or mayonnaise, put tomatoes and peppers.

Add lettuce leaves.

Wrap the cake and secure with a toothpick. In the same way, cook the rest of the cakes and, when the last one is ready, send them all together for 15-20 seconds in the microwave.

Your homemade fast food is ready. It hasn't even been half an hour!

Recipe 3: Mexican Tacos with Meat

• Taco cakes - 2 pcs.
• Pork meat - 150 g
• Brie cheese - 50 g
• Sweet bell pepper - ½ pcs.
• Lettuce leaves - 2 pcs.
• Natural yogurt for dressing - 2 tbsp. l.
• Mustard - 1 tsp
• Honey - ½ tsp

Prepare everything you need to stuff the cakes. Lettuce leaves should be dipped in ice water for 5 minutes in advance and allowed to dry. This is done so that they are crispy.

Place the taco in a hot, dry skillet for 30 seconds. It should dry on one side first. Then repeat this with the second tortilla.

Now manually bend the cakes in half, but do not make an obvious sharp fold - you need a smooth transition - you will place the filling in this recess. Now dry the cakes in a pan on the other side.

In a frying pan heated with vegetable oil, fry the pork pieces until tender over high heat. No need to cut the meat too finely - pieces 4-5 cm long and 3-4 cm wide will do, salt and pepper the meat to your liking.

To dress the filling, prepare the sauce - mix yogurt with mustard and honey.

Finely chop the hot meat, chop the brie cheese, rinse the sweet pepper and cut into cubes. Mix the filling with the resulting sauce.

Fill the cakes with the filling - put everything on a lettuce leaf and form into a cake.

Recipe 4: tacos at home

• Chicken fillet 200 grams
• Sweet red pepper 100 grams
• Chili pepper 50 grams
• Canned red beans 50 grams
• Garlic 3 grams
• Oregano 3 grams
• Tomato sauce 50 grams
• Cheese hard and semi-hard 100 grams
• Vegetable oil 100 grams
• Cornmeal 1.5 cups
• Wheat flour 1.5 cups
• Drinking water 1 glass
• Baking powder 1 teaspoon

Cut chicken fillet.

Fry the fillet in vegetable oil.

Add sweet pepper and chili.

Add tomato paste.

Add beans and spices, simmer for 7 minutes.

Put the resulting mass on a tortilla, sprinkle with grated cheese.

Put in the oven for 10 minutes at 180 degrees.

Recipe 5, step by step: homemade tacos

• Flatbread (corn. These are sold now in stores. You can easily replace it with pita bread) - 6 pcs.
• Turkey (or chicken fillet) - 300 g
• Onion - 2 pcs
• Canned beans - 1 ban.
• Tomato - 3 pcs
• Cucumber - 1 pc.
• Lettuce leaves (leaves) - 6 pieces
• Dutch cheese - 100 g
• Greens (optional)
• Sauce (chili, to taste)
• Balsamic (for pickling onions. optional.)
• Soy sauce (for pickling onions. optional.)

We make minced turkey (or chicken) fillet. Saute with onions and your favorite spices.

When the stuffing is almost ready, add canned beans and 2 tomatoes (passed through a blender or grated. Peel off the tomato beforehand).

Cut the onion into strips and marinate: Art. spoon of balsamic vinegar + tbsp. a spoonful of soy sauce + a pinch of black pepper. By the way, a very tasty onion is obtained with this pickling (pickling time is only 10 minutes).

Cut the tomatoes into cubes.

Add greens (dill, basil) to the pickled onion, I also sprinkled a green onion).

Tortilla (it is called "tortillas") or pita bread, for lack of tortillas, spread with chili sauce. If you do not like spicy, then replace it with any other sauce or even ketchup.

In the middle of the cake lay out minced meat, tomatoes.

Then our pickled onions.

And hard cheese (shabby or cut into pieces, like mine).

Fasten the edges of the cake with toothpicks and send to the oven preheated to 200 degrees for 10-15 minutes. The cake should harden and become crispy.

Our Tacos are ready! Before serving, remove toothpicks, add chopped fresh cucumber and lettuce.
Bon appetit!

Recipe 6: Homemade Tacos (Step by Step Photos)

Mexican tacos are a very flavorful and spicy snack that is easy to make at home.

• Salt 10 gr
• Flatbread 4 pcs
• Pork tenderloin 400 gr
• Flour 1 tbsp. l
• Olive oil 1 tbsp
• Chicken egg 1
• Salad 20 gr
• Cherry tomatoes 5 pcs
• Sauce 50 gr
• Black pepper 5 gr

First, let's prepare the meat. You can use any meat for tacos. I will use pork tenderloin. We beat off the meat and salt and pepper it on both sides.

Let's prepare everything for the batter: beat one chicken egg with a teaspoon of water, pour flour into another container. Dip all the chops alternately first in the egg and then in the flour. Fry the chops on both sides over medium heat in a skillet with olive oil.

After the chops have cooled a little, cut them into longitudinal strips and fry a little in a pan.

Let's prepare the filling. I will be making a very simple and affordable tacos version, so I will chop some lettuce leaves and cut the cherry tomatoes into quarters.

I have store-bought tacos, as well as taco sauce. When there are no store-bought cakes at hand, I use either pita or homemade kefir donuts. Taco sauce can be replaced with any hot sauce.

Put the pork pieces in the middle of the tortilla.

Then add lettuce leaves. Place chopped cherry tomatoes on top.

Drizzle with taco sauce. That's it, our Mexican tacos are ready.

Recipe 7: Variety of Taco Toppings

• Lean ground beef (93%) - 250 g
• Minced turkey breast (99%) - 250 g
• Onion (chopped) - 1 pc.
• Green Chile Tomatoes (Rotel brand preferred), diced - 1 can
• or tomatoes, diced - 1 cup
• Ground cumin - ½ teaspoon
• Chili ground Chipotle - ½ teaspoon
• or chili powder - 1 teaspoon
• Dried oregano - ½ teaspoon
• Water - 2/3 cup
• Salsa sauce
• Sour cream
• Tomatoes - 2 pcs.
• Avocado - 2 pcs.
• Onion - 1 pc.
• cilantro
• Black olives
• Taco cheese - 1 pack (or finely grated cheddar cheese)
• Salad - ¼
• Corn tacos, purchased - 1 pack of 12

Place the minced meat in a frying pan, without oil, fry over medium heat for 7-8 minutes. Put the minced meat in a colander to drain the fat.

Wipe the skillet with paper towels, place the mince in the skillet, add the tomatoes, cumin, ground chipotle (or ground red pepper), oregano and water. Cook over medium heat, stirring, until most of the liquid has evaporated, 3 to 6 minutes.

Cut tomatoes, avocados, olives, onions, lettuce, cilantro.

We put cooked meat, vegetables and herbs on large plates, add sour cream and salsa.

Place the finished corn cakes on a baking sheet and put in a preheated oven at a temperature of 175 degrees for 5 minutes.

Arrange crunchy corn tacos on a plate.

We fill each cake with fillings - meat, cheese and all other ingredients.

Mexican cuisine is characterized by originality, originality and uniqueness of dishes. Here they combine the incongruous - sweet and spicy, and get delicious dishes that are considered the pinnacle of culinary art.

Mexican cuisine: features

The cuisine of Mexico has a rich history and consists in adapting the best traditions of African, Caribbean and South American cuisines to the hot temper of the Mexican people.

Temperament can be called a feature of Mexican cuisine: dishes are both spicy and spicy at the same time.

Another characteristic feature is Mexican table etiquette. He prescribes to take dishes of national cuisine with your hands.

History and traditions of Mexican cuisine

A world-famous cuisine, recognized and revered throughout the globe, was born in the truest sense of the "pasture". Cacti, snakes, lizards and insects - that's what stood at the origins.

The features and traditions of the Aztecs, who wandered through the desert, only slightly changed and were supplemented with the beginning of a settled life on the shores of Lake Texcoco. Having erected the city of Tenochtitlan, the Aztecs began to comprehend agriculture: they grew sweet peppers, amaranth, corn, potatoes, pumpkins, legumes. The meat diet, previously consisting of everything flying and crawling, began to be supplemented by the meat of farmed livestock. But boiled and baked creeping creatures are still often part of the menu of indigenous Mexicans.

Grilling has become a favorite method of cooking meat. It is customary to serve such a delicacy with a side dish of beans, beans with the addition of salsa or guacamole.

"Barbarians" surprised with their skillful culinary combinations even the most inveterate gourmets of that time - the Spaniards. A characteristic feature of the cuisine, both then and now, is the skillful combination of traditional national products: beans, potatoes, corn, avocados, pumpkins, beans - with spices.

List of national products

Mexican cuisine is unthinkable without:

• corn tortilla, which can be served as a separate dish or as a component of an appetizer;
• Tabasco sauce - spiciness is one of the most important "chips" of Mexican cuisine;
• nachos - corn chips that are eaten with sauces.

Now it is worth talking in more detail about corn, which in Mexico is considered not only the queen of the fields, but also the mistress of the culinary world. Tortillas, nachos, burritos, anchiladas, chimichangas and even desserts are prepared on its basis. It is customary to add it as an ingredient in many traditional dishes.

Another obligatory product: hot capsicum. It is not only used for sauces, but also added to salads, served with meat and fish.

Did you know? The fashion for drinking tequila with salt and lime was invented purely for tourists! The Mexicans themselves frankly do not understand how something can spoil the extraordinary taste of their traditional agave vodka.

Restaurants and cafes of Mexican cuisine

Almost anywhere in the world you can try dishes that are prepared based on the characteristics of Mexican cuisine. Of course, they are slightly adapted, but there are still notes of burning Mexican passion in them.

If you want to taste a whole flavor symphony of the most popular Mexican dishes, buy a ticket to the sultry sandy country and immediately head to the Don Chon restaurant. There you can taste dishes prepared according to old recipes preserved from antiquity. Ant and caterpillar larvae, fried iguana, baked armadillo lizard and other most popular dishes of indigenous Mexicans - that's what awaits visitors to the restaurant.

Recipes of the most popular dishes

Many recipes used in our time have come down to us in their original form. What can I say - even the cooking method remains the same: for example, it is still recommended to grind spices in a mortar.

Burrito is a traditional Mexican dish.

If a trip to Mexico is postponed, prepare a dish that meets the peculiarities and traditions of this country on your own.

For 5 servings you will need:

• 5 tortillas (cornmeal tortillas);
• 3 small chicken breasts;
• 2 tomatoes;
• fresh cucumber;
• Bell pepper;
• onion head;
• sauce (possibly mayonnaise);
• spices and spices.