The most famous Mexican dish. Mexican Cuisine: Guide

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 was formed under the influence of such global historical events as the conquest of their territories by the Spanish conquistadors in the 16th century; the ensuing mass arrival of immigrants from Spain and their more than five hundred years of coexistence and partial assimilation with the local peoples - the Maya Indians and the Aztecs.

Unlike their northern neighbors - settlers from England, the Mexicans did not pursue a consistent policy of total extermination of Indian peoples. Therefore, over the centuries, the process of mutual influence and penetration of two cultures, European and local, Indian, took place. And the national cuisine of Mexico has become a kind of synthesis of the Spanish and Indian culinary traditions.

Just as in Asia the staple food is rice, in Mexico it has become such a dominant product. maize. Simply put, ordinary corn, the same one that Khrushchev brought from overseas in 1959 and actively distributed in Europe. Corn gives excellent yields here, this is the real "queen of the fields" in Mexico; for Mexicans, it is bread, first and second courses and drinks, milk, butter and meat (corn grain is eaten by people, and silage from its leaves and stems is used to feed livestock).

After maize in the hierarchy of staples of Mexican cuisine come sweet potato(potatoes), tomatoes, beans and similar legumes, cheese, cacti, avocados and, of course, hot chili peppers, the salsa sauce based on which the Mexicans add to a variety of dishes. From meat, local chefs prefer poultry and pork.

National dishes based on corn tortillas

Mexican cuisine considers bread tortillas- round flat cakes made from maize flour, unleavened, similar to Caucasian pita bread. Tortillas are the basis for world famous tacos- stuffed rolls similar to shawarma. Simply put, when what is available is wrapped in a tortilla and flavored with pepper sauce. Traditional fillings for tacos are fried small pieces of meat or minced meat with tomatoes; as well as cheeses and feta cheese, beans, boiled corn and cacti.

Rolls are a type of tacos. enchilada. These national dishes are prepared as follows: rolled tortillas with a peppery filling of meat, cheese or eggs are fried in a pan or baked in the oven. In the process of cooking, they are poured with mole sauce (made from cocoa and chili peppers).

Any Mexican restaurant will offer you burrito- a meat pie-roll, which is the same flat cake, in which, in addition to fried meat or minced meat, beans, avocado slices, tomatoes and cheese are wrapped. At the client's choice, these ingredients are flavored with sour cream, vegetable salad or salsa(tomato, chili, garlic, onion and coriander ketchup).

Just as a taco has a variety - enchilada, a variety of burritos is chimichanga- the same roll pie, but fried in a pan or in the oven with sauce or cheese.

Unlike burrito, roll pie fajita served on the table unfolded, so that the guest himself chooses the filling and seasoning he likes and wraps it all in a tortilla cake the way he likes. The classic filling of fajita is meat cut into strips and fried with vegetables ( "faha" in Spanish - stripe). But in the coastal regions of Mexico, fish and seafood fajitas are in vogue.

First meal

A European should be careful when trying Mexican soups, because they are not only served hot, but also very spicy for unaccustomed taste buds. In addition to the simple peasants who do not leave the table maize soup - thick corn soup with flour and grains of this plant plus potatoes, carrots and “what else is there at the moment”, Mexican cuisine presents the following first courses to the attention of gourmets:

Sopa de sébolla . This is a spicy and hearty onion soup based on chicken or meat broth, which is also prepared using cream or milk, flour, cheese, eggs and butter.

sopa de tortilla. Spicy spicy soup based on chicken broth with tomatoes, black and hot peppers, cumin, cilantro, fried onions and garlic. Before serving, grated cheese and sliced ​​tortillas, as well as sour cream and avocado pieces, are added to the soup. Tortilla strips are soaked in hot broth and swell slightly.

Sopa de veracruz. A fish soup originating from the coastal region of Veracruz, the same one in the vicinity of which at the beginning of the 16th century. Cortes landed with his adventurers. Tomatoes, corn, onions, garlic are boiled in fish broth, with the addition (where without it) of hot chili peppers. Before serving, this Mexican fish soup is generously seasoned with fresh herbs.

Second courses and appetizers

Often, Mexican cuisine considers the second dishes to be those varieties of tortillas with different fillings, which were discussed in detail above. In addition to them, the following main courses and snacks are popular in Mexican restaurants around the world:

Chile con carne. Beans stewed with meat, onion and garlic in a thick and spicy tomato sauce. The "highlight" of this dish is the addition of cocoa and lime to it.

Huevos rancheros . Spicy scrambled eggs with tomatoes, garlic, lemon, parsley and coriander.

Guacamole. A popular appetizer salad made from tomato, avocado, onion, cilantro, lime and chili peppers. As additional ingredients, pieces of pear or apple, grapes are used.

Quesadilla. Meat (most often chicken), stewed with eggplant, tomatoes, other available vegetables, generously seasoned with hot peppers and fresh herbs.

Fruits and vegetables

All kinds of fruits and vegetables in this warm, sunny country do not leave the table all year round. Sweet pies are prepared from fruits (the most common is rosca de reyes), make dried and candied sweets, just as the local Indians did thousands of years ago. In addition to the well-known and familiar fruits and vegetables, cacti “shaved” from thorns are also used. They are added to fruit desserts and vegetable salads.

Desserts and drinks

A national refreshing drink is made from maize flour - horchata. Flour is poured with water and insisted for several days. It turns out a kind of "kvass", but similar in color and consistency to milk. Due to the abundance of local flora, the main drinks of even the poorest peasants are freshly squeezed juices. Of the exotics of soft drinks, it is worth noting tamarind- juice from the exotic fruit of the same name, which has a black color, as well as Hamayka- flower mix brewed like tea and chilled.

Of the alcoholic beverages, the one invented by the Mexicans is known and popular throughout the world. tequila. Although in some countries this strong drink is stubbornly considered cactus vodka, it is prepared from another plant - blue agave. In the heat, Mexicans are happy to use celado- beer mixed with lemon juice and salt, and michelado- beer, to which chili pepper is also added (even here it is present!)

To the question: where to eat, you can confidently answer: anywhere. Thanks to its simplicity, satiety and piquancy, the ancient dishes of Mexican cuisine have spread throughout the world. And you can feel the full gamut of sensations from traditional cooking without ever visiting Mexico in your life.

There are Mexican restaurants in all major cities of the world, and the national cuisine of Mexico itself, thanks to its ancient traditions and flavor, was included in the UNESCO World Heritage List in 2010!

1. Dish Pico de Gallo

Ingredients needed to prepare this characteristic Mexican cuisine sauce (rather salad) not much, but they are all important. Tomatoes and spiced onions form the basis of a popular sauce in Mexico, which can be served with wheat or corn tortillas with a variety of fillings. Fresh tomatoes, fragrant garlic and cilantro make this seasoning healthy and surprisingly delicious. In its own way, it is a variety mexican salsa sauce.

Pico de Gaio can be served with different dishes, but it is especially harmonious with grilled meat, which includes kebabs and steaks. Seasoning is also good as an independent light snack.

This one is being prepared sauce So:
Tomatoes and onions should be cut into small cubes of about 0.5 cm, add finely chopped garlic and hot pepper without seeds, chop cilantro and combine with the rest of the ingredients, squeeze the juice of one lemon, pepper and salt the dish, and then mix everything thoroughly . Pico de Gaio ready to use. Bon appetit!

Healthy food lovers will be able to appreciate the beneficial properties of the salad dressing, as it is prepared without heat treatment with the full preservation of all vitamins in the products.

2. Guacamole recipe

Guacamole sauce in Mexico it is used as often as mayonnaise in European countries, being the main ingredient for many dishes. IN classic guacamole includes avocado, lime or lemon, which explains its rare use in Russia, since avocados are quite expensive here. mexican guacamole has a significantly lower calorie content than our respected mayonnaise, which affects its unconditional health benefits. Guacamole ingredients plant origin allow it to be consumed by fasting people.

Cooking guacamole consists of the following steps:
Cut the avocado and separate the seeds from the pulp, and with the help of a spoon, free the pulp from the peel. To prevent the pulp from becoming dark, it should be immediately sprinkled with lime juice, and then chopped in a blender to a puree consistency. Squeeze lemon or lime juice into the resulting mass, add ground black pepper, salt, a couple of tablespoons of sour cream and three tablespoons of olive oil to taste and mix again in a blender until smooth. Your guacamole ready!
It harmonizes perfectly with tomatoes, all types of meat, fillings for shawarma, pita bread and many other dishes.

3. Burrito recipe with beef and cheese sauce

Burrito. Mexican cuisine

Burrito- This is a meat dish, very tasty and nutritious. Can cook chicken burrito, and we will tell you how it is done with beef meat. To prepare the dish you will need the following products:

200 g of beef, 100 g of rice and beans, mexican tortilla, two tomatoes and chili peppers, red onion, 100 g cheddar cheese, lemon juice, olive oil, salt, ground black pepper, parsley, 100 ml cream and white wine and onion greens.
You need to boil the rice until tender and put it in a colander. For cooking sauce randomly chop the cheese and beat it in a blender with the addition of cream, white wine and a small amount of starch. The meat, previously peeled, is cut into strips. Tomatoes with cut stalks are immersed first in boiling water and then in low temperature water so that the peel can be removed. Tomatoes are cut into four slices with seeds and pulp removed, after which they need to be cut into cubes, which are laid out in a deep plate. Chopped tomatoes are added chilli, onion and parsley, the resulting mass is salted, seasoned with olive oil, lemon juice and mixed.

A frying pan with vegetable oil is heated, where beef, pepper and garlic are laid out. Do not forget to add salt, pepper and mix the ingredients. When the meat is almost ready, you need to add boiled rice, pre-mashed beans in canned form, cheese sauce and mix the resulting mass. The filling for the burrito is ready. Putting it in the center tortillas and wrap in a cake. Above Burrito smeared with vegetable oil and fried on all sides. The dish is served on a warmed plate, poured over with cheese sauce with the addition of concasse tomatoes. Garnished with jalapeno peppers and green onions and parsley. Eat for health!

4. Fajitas

mexican fajitas were considered the food of cowboys, who had the right, after slaughtering cattle, to take the remains of meat for their work. From the word "faja", which means "stripe" in translation, the name of this meat dish comes from, which is very popular with all fans. mexican food For cooking fajitas also needed tortillas. In institutions Mexican cuisine in St. Petersburg or Moscow You can also try fajitas with chicken or beef. No less delicious pork fajitas.

To prepare the dish you will need:
half a kilo of meat, eight tortillas, three tomatoes, a large onion, 50 g of hard cheese, avocado - 1 piece, lettuce and seasonings in the form of salt, ground pepper, cumin and paprika.

Cut the onion into small pieces and fry in a small amount of vegetable oil until transparent. Then add the meat, cut into small strips, to the onion and fry over high heat. Tomatoes with skin removed and cut into small cubes are added to the meat with onions. Salt, pepper the dish and add the planned seasonings. Bring the resulting mixture to a boil, then continue to simmer over low heat for about 10 minutes.

In parallel with the preparation of meat, we heat the tortillas in the oven with a temperature regime of 180 degrees (about 10 minutes). We rub the cheese, and chop the avocado with a knife. Alternatively, you can prepare avocado guacamole.
Fajitas are served as follows:
tortillas, meat stuffing with sauce, guacamole, grated cheese, lettuce leaves - all separately. At the table, everyone wraps the ingredients in tortillas for himself.

5. Quesadia recipe

Word " quesadia" or " quesadilla" literally means " cheese tortilla". The dish consists of two Mexican tortillas with different fillings, the indispensable ingredient of which is cheese. Tortillas are fried in boiling oil, due to which the cheese located inside melts and securely connects the two tortillas to each other. Alternatively, you can fold one corn tortilla in half. Most popular with tourists and lovers of Mexican dishes quesadilla with chicken, quesadilla with mushrooms, quesadilla with minced meat. Instead of classic tortillas in Russia, they often use lavash or pita.

For the filling, you can take any kind of meat, vegetables, mushrooms and cheese. To the table quesadium served cut into quarters with spicy sauces such as salsa or sour cream. A light vegetable salad goes well with this dish.

classic quesadia recipe as follows:
The tortilla is fried for half a minute in a hot pan, then a filling of grated cheese mixed with finely chopped onion, pre-fried meat of any kind, sour cream and chili is laid out on it, and closed with a second tortilla. Tortilla is fried on both sides for two minutes (one minute on each side). During this time, the cheese inside should melt, the more cheese, the stronger the cakes will connect. You can cut the dish into pieces of any size. Bon appetit!

6. Ceviche recipe

There are many options for preparing this wonderful Mexican dish, which features seafood as a must-have ingredient. The main characteristic of ceviche is raw marinated fish and shrimp in lemon juice. Can cook salmon ceviche and shrimp ceviche. Many varieties of red and white fish mixed with other seafood are suitable for this dish. We'll tell you how cook ceviche white fish and shrimp.

We will need the following components:
about 800 g of boneless white fish fillet;
300-350 g shrimp;
half a green and red sweet pepper, as well as half a hot pepper;
a large head of onion, preferably red;
lemon;
salt, coriander, a little sugar, ground pepper.

Wash the fish thoroughly and cut it into small pieces. Defrost frozen fish in the refrigerator, it is not recommended to do this with a microwave. To the fish, add shrimp boiled until half cooked and onion, cut into half rings and soaked a little in salt water. Finely chop the pepper and coriander, removing all the grains, add to the dish. Season the resulting mass with salt, ground pepper, lemon juice and sugar, which will help make the taste of the dish less sour and spicy. Leave for half an hour in the refrigerator, after which seafood ceviche can be served with white wine. Bon appetit!

7. Sopa Azteca

In Mexican cuisine, all kinds of peppers, known to the local population since ancient times, are widely used. sopa azteca fully meets the ideas of foreigners about spicy, juicy and unusual dishes from distant exotic countries. But you can also cook it in our usual conditions in order to feel the tart national flavor of the new food in your kitchen. Recipe for this Healthy Mexican Vegetarian soup uncomplicated. To prepare it, you need to take a quarter of an avocado, two onions, three fresh tomatoes, one sweet bell pepper, three canned tomatoes, two pickled jalapeno peppers, vegetable oil, salt and ground pepper.

Coarsely chop the onion and bell pepper, divide the tomatoes into four parts. Mash the canned tomatoes, finely chop the jalapeno peppers, removing the seeds. Simmer all the ingredients obtained for 20 minutes in vegetable oil, adding salt and ground pepper at the end. Grind the resulting mass in a blender to a puree state.
Put avocado slices in each serving and pour the finished dish on plates. The soup is well served with tortillas fried in oil. Eat for health!

8. Sopa de Lima

All types of legumes are widely used in Mexican cuisine, allowing you to diversify the menu with products high in vegetable proteins. Here's what the recipe looks like delicious and healthy vegetable soup with beans, which can be cooked not only with meat, but also in a vegetarian version.

In order to get real Sopa de Lima in Mexican style, you need to take 400 g of pumpkin, 1 cup of freshly frozen peas, 1 cup of white beans, two onions, 1 cup of red lentils, a few garlic cloves, salt, curry seasoning, vegetable oil (preferably olive), ground black pepper and any greens .

Boil the beans soaked in water until half cooked, cut the pumpkin into cubes, finely chop the onion and garlic. Fry the onion in oil, then add pumpkin, garlic and curry to it and continue to fry over high heat until yellow. Washed lentils should be put in a bowl where beans are boiled, boiled for five minutes, then adding pumpkin with onions and garlic and green peas. We continue to cook over medium heat until all the components of the soup are completely soft from 5 to 10 minutes, and then we insist the dish under the lid. Sopa de Lima is ready!

Fans of a hearty and tasty meal should like the recipe for traditional Mexican pork soup, which is often offered to its visitors by restaurants and cafes of Mexican cuisine. The soup recipe combines meat and vegetables in a balanced way, so its health benefits are undeniable.

To cook, you need to prepare a can of canned corn, two kilograms of diced pork meat, an onion, a few garlic cloves, salt and 150 g of dried pepper.

Soup is prepared like this:
Cut the pepper, removing the seeds and stalks, and cook until soft. In a thick-walled saucepan, fry the meat in oil for several minutes, then add onion and garlic to the pork, water to cover the food, and cook over low heat.
Pour the decoction of pepper into the soup, and grind the pepper itself to a puree state in a blender. Add corn and pepper to soup. If the dish is too thick, add more water. Cook until all ingredients are ready.
Serve Sopa de Posole with lime, chopped cabbage and tortilla chips. Eat for health!

10. Fried nopal

Nopal- This is a symbolic plant of Mexico, depicted on its coat of arms, the most common type of cactus in this country. Fried nopal- exotic food, which will be interesting to try for all fans of Mexican cuisine. Cactus is useful as it helps to get rid of excess fat. Cooking this dish is not too difficult.

To enjoy fried nopal, you need to take a glass of water, a few garlic cloves, a teaspoon of cumin, a bouillon cube, an onion, three nopal leaves, a glass of flour, four tomatoes, a glass of vegetable oil, a little salt to taste, a pound of hard cheese, one piece jalapeno pepper, ground pepper and four chicken eggs.

With the leaves of nopal, you need to remove the hard peel with a knife, stew the vegetables with the addition of seasonings for about 20 minutes and mix in a blender until mashed. Cook the cactus until cooked in salt water (about 40 minutes), and then dip in batter - beaten eggs with flour. Fry the nopal leaves in oil on both sides (8 minutes each). We serve an exotic dish to the table with vegetable gravy and grated cheese. Bon appetit!

11. Chili con carne

A thick soup with meat and chili con carne is loved by residents on the borders of Mexico. To taste it, you need to cook the following products:

800 g beef fillet;
vegetable oil;
two heads of red onion;
allspice and black peppercorns;
two chili peppers;
a few garlic cloves;
four fresh tomatoes (they can be replaced with tomato paste or canned tomatoes);
400 g red or green string beans;
spices: cumin, cloves, oregano;
cilantro;
lemon or lime;
bitter chocolate;
two tablespoons of cocoa;
salt;
sour cream for dressing.

We cut the meat into small cubes (as an option using a food processor). Carefully grind the spices in a mortar. We cut the sweet pepper in the form of a small straw, and free the chili pepper from the seeds and chop with a knife. Pour vegetable oil into a frying pan and put on fire. Fry the meat in oil until a crust appears and the water evaporates. Then we put it in a deep pan with thick walls or a cauldron and simmer over low heat until soft (it’s good to add a little red wine). Thoroughly fry the onion in oil, then adding vegetables, stew everything together with seasonings.

Put stewed vegetables, beans, tomatoes or pasta from them in a saucepan for meat. At the end, add lemon juice, heated chocolate and cocoa to the dish, diligently combining all the components into a homogeneous mass. When serving, season the soup with sour cream, crushed garlic and herbs. Chili con carne soup eaten with tortillas, Mexican nachos chips, boiled rice and, of course, tequila.

12. Tortillas stuffed

Tortillas - Mexican tortillas

mexican tortillas you can cook with any meat, vegetable and cheese fillings, there are a great many recipes for this traditional dish. We invite housewives to get acquainted with one of the options for delicious tortillas stuffed with chicken and vegetables. This wonderful snack can be made for a picnic or travel. Since it is delicious, both cold and heated.

Prepare 200 g of chicken or turkey fillet, 150 g of sweet bell peppers and tomatoes, 100 g of cucumbers and lettuce, leeks and five Mexican tortillas.
For the sauce you will need 300 g of tomatoes, 150 g of onions, a little garlic, vegetable oil, salt, ground pepper and herbs to taste.

Let's start with the sauce. Finely chop onion and garlic, tomatoes release from the skin and cut into small pieces, finely chop the greens. Fry onion with garlic in vegetable oil, add tomatoes to them and continue to fry for about 3 minutes. In the resulting sauce, put the greens and remove fire.

finely we cut chicken fillet and fry in oil for a quarter of an hour, salt and pepper.
Tomatoes and cucumbers we cut small pieces, leek rings and mix vegetables with meat, adding tomato sauce, salt to taste.
We spread the resulting filling on the tortilla and wrap it on both sides. Fry on both sides in a frying pan or on the grill tortillas with filling. Your dish is ready!

To feel the peculiar Mexican culture and taste Mexican cuisine, it is not necessary to make a long journey. Food is an integral part of the national flavor, after drinking strong tequila and tasting a well-cooked Mexican recipe, you can immerse yourself in the exotic world of this amazing and mysterious country for the European consciousness.
Mexican cuisine recipes, despite their peculiar taste, are not difficult for hardworking and skilled housewives from Russia. In Mexican restaurants, dishes are prepared by highly qualified experienced chefs who create real miracles from ordinary products. All traditional dishes involve many options, so do not despair if one or another ingredient is not at hand. It can be easily replaced with another product. All Mexican recipes are designed for the inexhaustible imagination of the housewives, who, having fallen in love with the national traditions of a distant country, will do their best to please their guests and relatives with wonderful, healthy and tasty dishes.

Friends! If you have any questions - !do not hesitate! - ask them in the comments below or write to me on social networks!

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 even the most fastidious tourist will find their favorite delicacy in its variety. It's interesting that Mexican cuisine was included in the UNESCO World Cultural Heritage List.
Mexican edible attractions are a mouth-watering mix of Spanish and Native American 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. Mole has an original taste - 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." Chili con queso is a chili and tomato cheese sauce that pairs 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. Mexican sauces, dressings, salads are served with them. 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 most famous dish of Mexican cuisine is not translated: “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 them in corn tortillas to save money on pottery. Soon the Mexicans could not imagine a full meal 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 a Mexican cactus! The filling is densely superimposed on the cake, which is then wrapped.
If you put cheese, vegetables, or chorizo ​​(a savory sausage stuffed with chili and paprika) on top of a tortilla and fold the tortilla in half, you have a quesadilla. A properly fried burrito would be called a chimichanga.

Soups

Tortilla soup is another "hot" item. Onions and garlic are lightly sautéed in corn oil, then simmered with tomatoes, chili, jalapenos and black pepper in a simmering 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, after which they are 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 is 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. Healing properties are attributed to this drink - Mexican scientists claim that it 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 crushed into a paste and seasoned with sugar syrup, after which it is cooled. The main thing is that there should be a thick cocoa foam on the surface. Champurrado is a hot drink made from chocolate and cornmeal. It can be mixed with alcohol or chicken eggs.

exotic dishes

Fans of exotic dishes will be happy to taste fried nopal - or 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 celebration of the Day of the Dead 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 food?

Mexico, figuratively speaking, can be called a hot, ardent and very temperamental country. National Mexican cuisine and recipes for its dishes, as part of the 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 of meat dishes, spicy and bright tastes really appreciate this cuisine. It invigorates, surprises and delights. Mexican recipes deserve to be known more, so that every housewife has several of the most popular and delicious recipes from this emotional and hot state in every sense.

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 Mexican cuisine recipes with photos.

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 the 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. Dissolve salt in warm water. 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

To make a Mexican quesadilla, you need two main ingredients - 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 the classic version of the 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. A good option would 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 chicken meat filling. 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 impresses both with its taste and simplicity. This is very famous in Mexico - fajitas. The step-by-step recipe below is the 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 of 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. This is best done overnight or at least 3 hours by soaking it in grape wine or whatever marinade you prefer.
2. Tequila in the recipe is indicated for the purpose of aesthetic presentation of the dish. The original serving is done 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. Of the greens, in 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. Tomatoes are also cut into large pieces of 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. In two different pans over high heat, fry the 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 tortillas, 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 flavor of tortilla combined with spicy filling 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;
• hard cheese - 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 hot chili pepper;
• 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. Fry the onion in a hot mixture of vegetable and butter 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. On a foil-lined baking sheet, pour a small amount of tomato sauce, which we have left after straining 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. We spread the dish on portioned plates and decorate with herbs. Bon appetit!