Mexican cuisine recipes at the deli. Mexican cuisine

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 fragrant herbs. And since Mexico is also the birthplace of chocolate, tourists are waiting for huge selection variety of 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 more snakes, lizards and other animals exotic for Europeans in the preparation of dishes.

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. A National dishes many of them have been to the taste of many and are included in the menu of the most expensive and famous restaurants peace.

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 dish, beloved by many Mexican men, is made from ground beef, tomatoes, red beans and ham. hot juicy stuffing 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. Also, quesadillas are not cooked with meat stuffing, 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. Spicy taste 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 delicious 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 diet food, since it contains beef and pork that are not familiar to 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 corn on the cob, lay out the filling with chicken fillets, wrap and cook in a special steamed dish. Another variety of Mexican tamales are sweet tamales with a variety of fruit fillings.

The famous pasta spicy taste Guacamole 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 rolls of tortillas with all kinds of stuffing 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 mexican tortillas from corn flour, 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, Hot soup from beans with chili peppers. The beans are ground in a blender, so it turns out fragrant puree soup, garnished with herbs and whole beans. As you know, beans are not only very nutritional 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.

Mexican cuisine to match the people of Mexico themselves - bright and unforgettable. Colorful colors, creative decor and spicy flavors set it apart from all other traditional dishes. Gourmets assure that in its diversity even the most fastidious tourist will find favorite treat. It's interesting that Mexican cuisine was included in the UNESCO World Cultural Heritage List.
Mexican edible sights are appetizing combination Spanish and Indian culinary traditions. The conquistadors who arrived in Tenochtitlan (present) in the 16th century discovered that the Mexican cuisine of that era consisted of beans, corn, chocolate and tomatoes, richly seasoned with herbs. The Spaniards introduced the locals to rice, garlic, wine and meat. The symbiosis of new products and food of pre-Columbian America is the diet of the average Mexican today.

Main dishes

Mexican cuisine First of all, it's corn. It is boiled, fried, steamed and turned into flour. No less popular on the menu are beans and rice. Beans are the food of working people because they are high in calories and satisfying. And seafood is added to rice with minimal thermal processing on the coasts. Some dishes are quite spicy, because they have chili peppers and jalapenos as an essential ingredient. The most refractory are offered to try chipotle - red jalapeno smoked on wood smoke.

Sauces

It is difficult to imagine a Mexican table without salsa - a sauce based on tomatoes and chili peppers. Lesser known in the world, pico de gallo is a fresh mass of tomatoes, onions and chili. original taste Mole has chili and cocoa sauce. Guacamole is a spiced avocado sauce. This dish has Aztec roots and used to be considered "mashed potatoes for the poor." Chile con queso - cheese sauce with chili and tomatoes, which goes perfectly with corn chips.

tortilla

The basis of many dishes mexican food- It's a tortilla. They have been baked since ancient times by the natives, and the Spaniards came up with the name - it painfully reminded them of a traditional Spanish omelette. Tortilla is made with wheat or corn flour in flat clay pans to keep them soft and dense. Tortillas replace bread for Mexicans - they are served just like that, used as a side dish or even a fork! Tortilla is the food of both the poor and the masters. It is difficult to list all the dishes that this corn tortilla is based on - burritos, pies, rolls, canapes ... The main thing is to eat the tortilla right away while it is warm, because the corn dough quickly hardens.
Nachos are tortilla chips. Served with them mexican sauces, dressings, salads. Sometimes this is a separate dish, which is brought on a special tray with a recess for salsa.
No decent Mexican will throw away the remains of a tortilla - everything will turn into a new dish for him. Chilaquiles are dried pieces of corn tortillas that are covered with chili sauce and heated until they are soft. You can eat them with meat, vegetables, eggs or sour cream.

Burrito and its varieties

As soon as the name of the famous dish Mexican cuisine: and "donkey" from Spanish, and "bangs" from the Mexican dialect, and "hard worker" from slang. Probably the name comes from the nickname of the businessman Juan Mendoza, who was affectionately called the Donkey. He sold meat and vegetables on the Mexican border and wrapped it in corn tortillas not to spend money on earthenware. Soon the Mexicans could not imagine full lunch without this addition. They called it "bangs" because of the protruding stuffing and "hard worker" - as a popular high-calorie food for workers. The basis is a tortilla, in which a filling of beef, beans, rice, avocado, cheese, and beans is wrapped. Salsa sauce adds a special spiciness to the dish.
Fajita is a type of burrito. The name comes from the Spanish word for "stripe", as the meat is cut into strips. Vegetables, sour cream, salsa, pico de gallo and cheese are added to it. A distinctive feature is that the filling for fajita is served separately, so that everyone can decide for himself what to wrap in a flatbread.
Enchilada - “chili-flavored” - is also somewhat reminiscent of a burrito. The cornmeal cake is thin, meat stuffing or eggs with vegetables are wrapped in it. The resulting treat is lightly fried or baked in the oven under a layer of cheese. Enchiladas are usually eaten with a spicy mole sauce.
Taco also has tortilla as its basis, only the fillings are much more diverse: meat, cheese, seafood, beans, vegetables, even nopal! The filling is densely superimposed on the cake, which is then wrapped.
If you put a topping of cheese, vegetables or chorizo ​​on the tortilla ( spicy sausage with chili peppers and paprika) and fold the tortilla in half, then you get a quesadilla. A properly fried burrito would be called a chimichanga.

Soups

Tortilla soup is another "hot" item. Onions and garlic lightly fried in corn oil, after which, in the company of tomatoes, chili, jalapeno and black pepper, they go to boiling chicken broth. It turns out a very spicy stew, which is served in bowls with grated cheese and fried tortilla.
Pozole is a meat and corn soup. The grains are boiled so that they lose their shell, after which they burst. Then meat is added and put on the table. Guests can add sauce to the soup according to their taste.

Main courses

Mexican cuisine, as you already understood, does not exist without spicy dishes! Chili con carne is a thick stew of meat and chili peppers, where vegetables, beans, onions and tomatoes are also added.
Tamale came to us from time immemorial. It is assumed that it was with them that the Indians treated the conquistadors. The dish is a cornmeal dough wrapped with banana leaves. Inside is a filling of meat, vegetables, cheese - in a word, everything that a good Mexican housewife has in the refrigerator.
Mexican cuisine, of course, mainly meat, but there are seafood dishes. For example, fish or shrimp ceviche. Marine inhabitants are marinated and cut into small pieces, then mixed with red onion, chili, lemon and sprinkled with black pepper and spices.

Dessert

Polvoron is a cookie that came from Spain, which is usually baked for various holidays. It is made from flour, sugar, milk and nuts, after which it is shaped into a ball and sprinkled with powdered sugar.

Beverages

Mexico is the birthplace of tequila. This strong alcoholic drink obtained from the juice of the blue agave - even the very name of Mexico comes from the Aztec "the place where the agave grows." Tequila is credited with a divine origin - they say, an awkward god hit the agave with lightning, after which the fermented juice appeared, intoxicating the locals. This drink is attributed healing properties- Mexican scientists claim that this is an excellent antiseptic. Tequila is known, first of all, thanks to the ritual of use: lick, drink, eat. True, this method is popular only in Western countries, in Mexico they drink tequila in one gulp and add salsa sauce for spiciness.
From soft drinks, tejate made from cocoa, corn, cinnamon and fruit seeds is very tasty. All this is ground into a paste and seasoned. sugar syrup and then cooled down. The main thing is that there should be a thick cocoa foam on the surface. Champurrado is hot drink based on chocolate and cornmeal. It can be mixed with alcohol or chicken eggs.

exotic dishes

lovers exotic dishes with pleasure they will taste a fried nopal - or a cactus.
In the villages, you can easily treat yourself to ant eggs, iguana, deer or spider meat. And those who are lucky enough to visit Mexico during the Day of the Dead celebrations can see a special bread made from wheat flour. It is called the Bread of the Dead and is prepared especially for the holiday. It is baked in a round loaf, after which it is sprinkled with powdered sugar. The decoration is stripes and a bread ball, symbolizing the skull and bones.

Do you love Mexican cuisine?

From Minsk, she has been living and working in China for seven years, which means that her stomach (and nerves) are already hardened. The traveler is constantly trying something new, guided by the principle: "if the local stomachs digest it, mine can too." Before traveling to Mexico culinary experience the girl prepared in advance, and for 34travel Tanya spoke about the main dishes and drinks of Mexican cuisine.

BASICS

Mexican cuisine is a mix of Mayan and Aztec Indian cuisines, which used corn, beans, avocados, tomatoes, cacti, chilapeno peppers in their dishes, as well as Spanish - desserts and meat dishes were added from it. Warning for everyone tender stomachs: Mexican cuisine is spicy. Very sharp!

Mexicans eat a lot of fruits, vegetables and beans. And they can't live without corn. It is present everywhere: in products made from cornmeal (tortillas), as an everyday snack in boiled and fried options, in desserts and even in drinks.

What is a Mexican mil indispensable without?

salsa – traditional sauce, prepared from tomatoes and peppers with the addition of other seasonings. The most common are green (salsa verde) and red (salsa rojo). In general, there are many varieties. And its sharpness depends on the base pepper, of which there are a huge number in Mexico.

Mole (mole)- spicy pepper sauce. There are 7 colors in total in Mexico: the color depends on the color of the base pepper and the ingredients. Often added to the mole dried fruits, garlic, cloves, anise, tomatoes, sometimes even chocolate. The most popular option is mole poblano, which is considered the national dish of Mexico. Mole can be bought at the market (sometimes in the form of sauce or powder).

Guacamole (guacamole)- Pasty avocado sauce. Absolutely not spicy and is considered a favorite of "gringo" (foreigners).

Jalapeno (jalapeno)– medium sharp Green pepper Chile. In Mexico, it is eaten with all dishes! Even if you decide to try sushi, soy sauce will be with pieces of this king of peppers.

Lime- Mexicans add it to almost everything. A kind of salt substitute.

You will see the above products in front of you all the time. Usually they are put on the table in any restaurant and added to taste. Also look for them in any tacos tray. Don't like spicy? Then your choice is guacamole and lime.

BREAKFAST

Churros- this sweet came to Mexico thanks to the Spaniards. You can compare them with donuts, only oblong or in the form of a lasso. And in cross section, churros are in the form of stars and the usual circle. You can find them everywhere, from markets to breakfasts in hotels. Often served with chocolate sauce.

Price: from 5 pesos (€ 0.2).

Tamale (Tamale)- cornmeal cake wrapped with corn leaves. Often tamales come with meat, cheese or even fruit fillings.

Price: from 20 pesos (€ 0.8).

Chilaquiles- sliced ​​\u200b\u200band triangles and fried pieces of tortilla, which are filled with salsa on top. Meat, cheese, onions are added to the dish, lemon juice, avocado, sour cream or bean garnish, and sprinkled generously with cheese. For some reason, they are not very loved by traveling foreigners.

TACOS

Tacos are different. And to figure out what you order them with is not so easy even with a dictionary. Here are some of the most common tacos and their toppings.

Tacos al pastor/de adobada- tacos with pork.

Tacos de asador- tacos with grilled meat.

Tacos de cabeza- tacos with a "head". In fact, this is what is used for the filling:

Cabeza (head muscles) - head muscles;
- Sesos (brains) - brains;
- Lengua (tongue) - language;
- Cachete (cheeks) - cheeks;
- Trompa (lips) - lips;
- Ojos (eyes) - eyes.

It's not as bad as it sounds. For starters, try tacos with tongue.

Tacos de camarones- shrimp tacos.

Tacos de cazo- tacos with insides:

Tripa - stomach;
- Saudero - gentle beef slices;
- Carnitas - pork cuts.

Tacos de pescado- tacos with fish.

Taqioto – flauta/tacos dorados- fried crispy tacos.

Price: from 35 pesos (€ 1.5) for 5 pieces.

By the way, in Mexico you can have tacos for breakfast, lunch and dinner. The reason is simple - cheap and very affordable. There are taquerias literally on every corner.

SNACKS AND HOT DISHES

Huarache (Huarache)- a dish from Mexico City, which is an open large tortilla, with meat (as in tacos, chosen to taste), beans, potatoes, onions and salsa. Everything is topped with cheese.

Price: from 15 pesos (€ 0.7).

Elote – boiled corn on a stick. You can grease with mayonnaise and sprinkle with cheese.

Price: from 20 pesos (€ 0.9).

Esquites- the same corn, but peeled and in a glass.

Price: from 25 pesos (€ 1.1) per glass.

Ceviche- seafood marinated in lemon juice.

Price: from 45 pesos (€ 2).

Chapulines- fried grasshoppers. Mexicans like to eat them with lemon juice or add them to homemade cheese.

Price: 10 pesos (€0.5) per glass.

Escamoles- ant larvae fried in butter. But not ordinary ants, but feeding on agave roots (the plant from which tequila is made). The taste is somewhat reminiscent of cottage cheese fried with onions.

Price: from 80 pesos (€ 3.5).

Chicharron (Chicharron)- Mexican chips. These are fried crispy pork skins served with salsa and guacamole.

Chorizo- spicy pork sausages.

Fajitas- grilled and cut into strips of meat with vegetables. Served in a skillet, often with sour cream, fried onions, cheese and tomatoes.

Price: from 20 pesos (€ 0.9).

Chiles en nogada – stuffed pepper in a sweetish cream sauce. For minced meat, nuts, dried fruits are used, and on top everything is decorated with pomegranate seeds. Be sure to try!

Price: from 120 pesos (€ 5).

Quesadilla (Quesadilla)- grilled corn tortilla with cheese.

Price: from 10 pesos (€ 0.5).

Enchilada (Enchilada)- tortilla, which is wrapped meat or vegetable filling.

Price: from 10 pesos (€ 0.5).

Oaxaca cheese (queso Oaxaca) It's actually the Mexican version of Parmesan.

coctel de camaron- fresh shrimp marinated in lemon and other spicy sauces. Served with avocado and fried tortilla pieces.

Price: from 65 pesos (€ 2.7) per serving.

Tlayuda – a traditional dish city ​​of Oaxaca. Pizza-shaped flatbread with various vegetables, meat of your choice, beans and local cheese.

Price: from 20 pesos (€ 0.9) per piece.

Birria – stew from goat meat, which is popular in the state of Jalisco.

Price: from 45 pesos (€ 2) per serving.

LOW ALCOHOL AND SOFT DRINKS

Pulque- an alcoholic drink made from the fermented juice of the American agave. It has a milky white color, viscous and sour taste. Pulka contains carbohydrates, vitamins C, B, D and E. The locals love it for its nutritional value.

Tehuino (Tejuino) – cold drink made from fermented corn from the state of Jalisco.

Hamayka (Jamaica)- one of the most popular drinks in Mexico and Latin America. Cold hibiscus tea. It can be found in huge transparent barrels both in street stalls and restaurants (even in McDonald's in Guatemala).

Horchata (Horchata)- a drink made from rice, almonds, cinnamon and sesame, tastes like milk with cinnamon.

Pozol- fermented drink corn dough with water and cocoa. He is adored by local Indians and hated by foreigners. Often sold in roadside stalls, along with horcha and hamayka. Pozol looks strange, but tastes like cold cocoa with cereals. It perfectly quenches thirst and a little hunger.

Tepache (Tepache) A fermented red drink made from corn and pineapple.

Licuado (Licuado)– smoothies home production from milk and fruits of your choice.

Tejate- hot soft drink from corn, cocoa and cinnamon.

Drinks price: from 10 pesos (€ 0.5) per glass.

And yes - be sure to try the Mexican Coca-Cola. Sugar cane sugar is added to it, and it is considered healthier than regular cola.

COCKTAILS

Michelada- a beer-based cocktail with hot sauce, spices, lemon juice and a salt-pepper border.

Paloma- a cocktail-mixture of tequila and grapefruit soda.

Margarita (Margarita)- a cocktail based on tequila and lime juice.

TEQUILA AND MESCAL

For many, tequila and Mexico are inseparable concepts. And when an inexperienced tourist asks a question: “so what is the difference between tequila and mezcal?”, many inexperienced locals answer:

It is the same.

There is a worm in a bottle of mescal (yes, it is there, but that is not what distinguishes tequila from mescal. It just proves that mezcal good quality, and the worm does not decompose).

Tequila is made from blue agave, and mezcal from green (it would be more correct to say that tequila is made only from cultivated blue agave, and mezcal from any other non-cultivated one).

In fact, Mezcal is tequila without further processing. And here are some more differences:

Mezcal is stronger than tequila.

Mezcal is an organic product.

For the production of tequila, only one variety of agave is used, and for mezcal - 30.

Mezcal is produced in the states of Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacan, Puebla, and tequila is produced in Jalisco, Guanajuato, Michoacan, Tamaulipas, Nayarit.

Tequila is distinguished by the aging period:

Blanco/plata- unaged tequila transparent color. This is usually the most a budget option. Most often it is used for cocktails. The taste is soft, with a pronounced taste of agave.

oro- yellowish unaged tequila (artificially colored, it is not recommended to buy).

Tequila reposado- aged 2-9 months, has a sharp and peppery taste.

Tequila anejo- Aged for at least 1 year. Sweet and soft.

Tequila extra anejo- aged 3 years or more.

Mezcal can be divided into 4 groups, depending on the flavor it acquires during production:

Smoky;

Green agave;

Baked agave;

fermented.

Tequila is often used in cocktails, mezcal almost never. But there is another big important rule: tequila (as well as mezcal) should be drunk in small sips, savoring. No shots!

Tequila is not noble drink for another reason: it takes 7-12 years to grow a blue agave bush, but commercial production usually cannot wait that long. Therefore, often pesticides are added to the drink or (when the agave is not yet mature and it does not have enough of its own sweetness) sugar. And the mixing of the two different types sugar and causes headache. Mezcal is organic, and with its own natural sugar. Although more expensive, locals believe that mezcal is more fragrant and healthier.

Where to drink tequila?

For the ultimate tequila drinking experience, head to its homeland of Jalisco and its capital, Guadalajara. Almost every hotel will help you book a day trip that will include: a tour of the factory, including a tasting of 7 types of tequila, a Mariachi performance, and free time in the village of Tequila, where three liters of underground drink can be bought for € 20. The tour will cost 400 pesos (€ 22).

Many locals also recommend the Tequila Express, a drunken train tour (the program is the same as the bus). Price 1550 pesos (€ 85).

Where to drink mezcal?

The best mezcal is waiting for you in the bars of the city of Oaxaca - there are no special mezcal tours (yes, in principle, they are not needed). There you need to go to mescaleries - a kind of mescal bars. Some of them offer testing, 150-200 pesos (€9) for three types. But we advise you to get stuck in each of them for 2-3 hours, and just try everything that your eye fell on. The owners of mescaleries are usually passionate fans of this drink - listen to their valuable advice regarding mezcal.

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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 various 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 cooking. Some products are hard to find outside South America, or they 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

Ingredients:

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 pan over medium heat, heat up 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 so they don't get cold.

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. We cut the meat in small pieces and mix with spicy 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 beautiful presentation on the table

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. Throw chopped tomatoes, capsicum, tomato paste and broth. 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 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 15 minutes or until golden color. 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 the 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 soup green onions, cilantro and add 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 peppers (originally, this is jalapeno pepper, but you can replace with what you have, or even exclude from the recipe, 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 chicken mix. 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

Ingredients:

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 thoroughly.

3. Add tomato paste to the meat mixture and simmer everything together for several minutes. Then add to the pan canned beans 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. We put on top chopped meat with beans and drizzle with hot sauce. Sprinkle with cheese, put a couple of slices of cherry tomatoes and pour dressing over the salad own cooking from mayonnaise.

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 ground pepper a lot.

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

Happy culinary experiments!

Mexico, figuratively speaking, can be called a hot, ardent and very temperamental country. National Mexican cuisine and recipes for its dishes, as part of national culture of this state can be characterized by the same epithets. Mexican cuisine is rightfully considered one of the most colorful, and has been a success all over the world for more than one century.

lovers meat dishes, sharp and bright tastes appreciate this cuisine. It invigorates, surprises and delights. mexican recipes dishes are worthy of being known more about them, so that every housewife is armed with several of the most popular and delicious recipes from this emotional and hot in every sense of the state.

The advantage is that the ingredients needed to prepare Mexican cuisine can be freely found on the shelves of our stores, and they are not expensive. Simplicity and at the same time sophistication of this kitchen captivates.

I would also like to note the amazing constancy of Mexican chefs, because in almost every dish they have at least one of such ingredients as corn, beans and invariable hot peppers.

Here are some of the most popular recipes Mexican cuisine with photo.

All the dishes below use special tortillas - tortillas. Therefore, it is quite logical that the approach to Mexico must begin with the preparation of these cakes. They are used in so many Mexican dishes. In addition, they can be used instead of bread, and it is quite simple to cook at home. But still, there are some tricks.

Ingredients:

• wheat flour - 300 g;
• cornmeal - 250 g;
• olive oil - 4 tablespoons;
• purified water - 250 ml;
• salt - 2 tsp

Cooking features:

1. If you don't have olive oil, you can use vegetable oil.
2. If you use cornmeal alone, your tortillas will crumble a lot. This is due to the fact that cornmeal does not contain enough gluten. If you take one wheat, they will be too hard and insipid. Therefore, the combination of these two varieties is the ideal solution.
3. When rolling out cakes, if desired, you can smooth their edges with a plate or other round object. Or you can leave it with uneven edges. It will not affect the taste of the dish.

Cooking:

1. IN warm water dissolve the salt. This will allow it to be evenly distributed throughout the dough.
2. Gradually add water to the sifted flour. The dough will turn out pretty cool. If it seems to you that the dough comes out too hard, you can add a few more tablespoons of water.
3. Mix everything into the resulting mass of olive oil.
4. We divide the dough into 15 - 16 pieces of the same size, roll a ball out of each. Cover them with gauze and let stand for about 20 minutes.
5. After the dough has rested, take a rolling pin and two sheets of parchment. We put each cake between parchment leaves and carefully roll it out with a rolling pin. The diameter of each cake should be about 15 cm.
6. Fry the tortillas in a dry frying pan for less than a minute on each side.
7. After the end of frying, stack the cakes in a pile and cover with a towel so that they rest. Bon appetit!

Quesadilla recipe step by step

For cooking Mexican quesadilla you will need two main ingredients - these are tortillas and hard cheese. As already noted, tortillas are tortillas made from wheat and corn flour. Simply put, this is a kind of pita bread, so it is quite acceptable to use it instead of traditional Mexican flatbread.

A quesadilla is two tortillas with a spicy filling in between. Cheese in this dish is necessary as a bonding ingredient. The ingredients can be varied, it all depends on your imagination.

Consider classic version quesadilla recipe - meat.

Ingredients:

• tortilla - 4 pcs.;
• fresh minced meat - 300 g;
• boiled or pickled corn - 150 g;
• sweet Bulgarian pepper - 1 pc.;
• hot red pepper - 1 pc.;
• onion - 1 pc.;
• butter - 3 tablespoons;
• vegetable oil - 3 tablespoons;
• salt;
• spices.

Cooking features:

1. To begin with, it is necessary to clarify some points regarding the ingredients.
2. Meat can be used absolutely any, at your discretion. good option will be if you take beef and pork meat in equal parts. This will give extra juiciness to our dish. You can also cook quesadillas with chicken and even seafood.
3. Instead of corn, you can use boiled or pickled beans, or combine these two flavors.
4. Spices choose at your discretion. If you are comfortable with spicy dishes, you can also add freshly ground black pepper. In addition, it is recommended to use cumin, nutmeg, and coriander.

Cooking:

We prepare minced meat.

1. We clean the onion and fry in vegetable oil until soft.
2. Add the chopped meat to the onion and fry for about 5 minutes, stirring constantly.
3. We clean the hot and sweet peppers from seeds, cut into squares. Hot peppers can be cut a little smaller than sweet ones.
4. Add beans or corn, chopped peppers to the minced meat.
5. Salt and add spices to taste.
6. Mix everything well and simmer under the lid for another 15 minutes.
7. Cover the mince and set aside. It is important to ensure that the filling does not cool down.

Preparing the quesadilla:

1. Grate hard cheese on a coarse grater.
2. Place a teaspoon of butter in a hot skillet. The secret to crispy quesadillas is the minimum amount of oil used.
3. When the oil is hot enough, put the cake in the pan.
4. Sprinkle cheese on top of the tortilla over the entire surface and immediately spread the filling on half the area of ​​​​the tortilla. For 1 tortilla, about a glass of the prepared filling should go. It is not worth taking more, otherwise it will simply fall apart.
5. After 1 - 2 minutes, when the cheese begins to melt, carefully cover the minced meat with the second part of the cake with a spatula. Press lightly with a spatula and immediately remove from heat.

And here it is - fragrant, hot, nutritious quesadilla is ready. Most likely, you have already prepared something similar in your kitchen. But they didn’t even know that they were preparing the national dish of Mexico - quesadilla. Bon appetit!

mexican taco recipe

Tacos are the most common dish in Mexico. This dish can be easily prepared at home. Taco toppings can be either meat or vegetable, or a combination of your choice. We offer a recipe for tacos with meat filling from chicken meat. To prepare this dish, we will again need tortillas - special Mexican tortillas.

Ingredients:

• tacos shells - 3 pcs.;
• chicken fillet - 300 g;
• tomatoes - 2 pcs.;
• Bulgarian pepper - ½ pcs.;
• hot pepper - 1 pc.;
• sharp hard cheese - 90 g;
• garlic - 3 cloves;
• onions - 1 head;
• spices for tacos;
• greens to taste.

Cooking features:

1. Taco shells are ready-made cakes, bent in half, but not completely.
2. Taco cakes must be warm. If you did not find such cakes, you can safely use pita bread.
3. The true taste of tacos is very spicy. If you're not a big fan of spicy foods, adjust the spiciness to taste.

Cooking:

1. Grind chicken meat with a knife, or twist it in a meat grinder. And also chop onions, garlic, peppers - sweet and spicy, tomatoes and greens. We cut everything quite finely.
2. Three cheese on a coarse grater.
3. Lightly fry the minced chicken in vegetable oil.
4. Add onion and 1/3 of all garlic. Season with spices and simmer for 5 minutes.
5. We spread our tomatoes in the minced mixture - ½ of the total amount and peppers - sweet and hot. Simmer for 10 minutes.
6. Add the remaining tomatoes, garlic and herbs to the almost ready minced meat. And immediately take the pan off the heat.
7. We form tacos: in a taco shell, as in an envelope, put the filling, sprinkle with grated cheese on top. Bon appetit!

How to cook real fajitas

I would like to dwell on one more dish of Mexican cuisine, which amazes with its palatability, and simplicity. This is very famous in Mexico - fajitas. Below step by step recipe closest to the original of this dish at home. However, you can always modify it by replacing some ingredients with others.

Ingredients:

• tortilla - 4 pcs.;
• beef tenderloin - 400 g;
• tomatoes - 3 pcs.;
• sweet bell pepper different colors - 2 pcs.;
• hot chili pepper - 1 pod;
• purple onion - 1 head;
• garlic - 4 cloves;
• hard cheese - 100 g;
• juice of half a lemon or lime;
• olive oil - 4 tablespoons;
• spices;
• greenery.

For submission:

tequila - 30 ml.

Cooking features:

1. Meat for this dish needs to be marinated. It is best to do this overnight or at least for 3 hours, soaking it in grape wine or any marinade you prefer.
2. Tequila in the recipe is indicated for the purpose of aesthetic presentation of the dish. Original submission made in a frying pan. In front of the guests, tequila is poured into a frying pan with meat and set on fire. It looks impressive.
3. It is better to take salty varieties of cheese, such as parmesan or salted cheddar.
4. From green to this case cilantro or parsley, basil and oregano will go well with the dish.

Cooking:

1. We clean the meat from the film and veins, cut into thin strips. This condition is mandatory.
2. Let's start preparing vegetables: chop the onion and sweet pepper into rather large straws. also cut tomatoes large pieces arbitrary shape. Grind garlic and chili pepper very finely. If you do not want the taste of the dish to be too aggressive, then the chili must first be cleaned of seeds.
3. On two different pans on big fire fry meat and vegetables separately. Tomatoes in vegetables should be laid 2 to 3 minutes before the end of frying.
4. Take the pans off the fire. Add chopped garlic and lime or lemon juice to the vegetables.
5. We mix the contents of the pans, season with spices to taste and put on fire for another 5 - 7 minutes.

Fajitas are served directly in the bowl in which they were cooked, with flatbread, spicy sauces such as chili or guacamole, sour cream and grated cheese. The guest must take the tortilla, choose the toppings, season the tortilla with sauces of their own choice and sprinkle with cheese. Drink with hot tequila. Bon appetit!

mexican enchiladas recipe

Enchiladas are traditional meat cakes baked in the oven. Tenderness and aroma of tortilla combined with spicy stuffing will not leave you indifferent. Enchiladas, like many other Mexican dishes, leave a very pleasant aftertaste. Once you try this dish, you won't stop there.

Ingredients:

• tortilla - 3 pcs.;
• chicken fillet - 350 g;
• cheese durum varieties- 200 g;
• tomatoes - 2 pcs.;
• onion - 1 pc.;
• garlic - 4 cloves;
• chicken broth - 250 g;
• olive or vegetable oil for frying;
• butter - 1 tbsp;
• hot chili ketchup - 5 tbsp. or ½ pod hot pepper Chile;
• salt and spices to taste;
• greenery for decoration.

Cooking:

1. Boil the chicken fillet in lightly salted water. Cool and cut into small cubes.
2. If you are using chili peppers, remove the seeds.
3. We chop the onion into quarters of the rings, and chop the garlic as finely as possible.
4. On a heated mixture of vegetable and butter fry the onion until soft.
5. Add chopped meat, season with spices and continue to fry for about 5 - 7 minutes.
6. Mix ketchup and broth until smooth and pour minced meat with this mixture.
7. Add garlic and simmer the whole mass for about 10 minutes.
8. We filter the finished filling - we throw it in a colander to free it from excess moisture. The resulting sauce is used in further preparation.
9. We rub the cheese on a coarse grater.
10. We spread the filling from one edge of the cake, sprinkle with cheese on top and wrap it with a roll.
11. Pour onto a foil-lined baking sheet a small amount of tomato sauce, which we have left after filtering the minced meat. Arrange the enchiladas in even rows on top. Drizzle with the remaining sauce and sprinkle the remaining grated cheese on top of it. Top the baking sheet with another piece of foil, as if sealing the baking sheet.
12. Place the dish in the preheated oven for 25 minutes. The temperature must be within 180 °C. After 15 minutes, remove the top layer of foil and continue to bake until the cheese is browned.
13. Putting the dish on portion plates and decorate with greens. Bon appetit!