5 recipes to try and approve

Nachos with chili – Photo: Reproduction

Nachos with chili – Photo: Reproduction

Photo: Kitchen guide

Today is the day to innovate on the menu! The Kitchen Guide shows you the tastiest Mexican recipes to make at home. You will learn to prepare nachos, guacamole, burritos and other treats from this rich, spicy and tasty cuisine! Just look at these Mexican dishes:

nachos with chili

Nachos with chili – Photo: Reproduction

Nachos with chili – Photo: Reproduction

Photo: Kitchen guide

Time: 30 minutes

Performance: 6 servings

Difficulty: simple

ingredients

  • 2 tablespoons oil
  • 1 cup bacon (chopped)
  • 1 slice of chopped calabrese sausage
  • 500 grams of minced meat
  • 1 chopped onion
  • 1 sliced ​​green bell pepper
  • 1 sliced ​​japanese pepper
  • 3 cups cooked beans (without broth)
  • 1 cup stock (boil beans)
  • salt to taste
  • 4 cups Doritos® snacks
  • 1 cup grated cheese (grated)

Method of preparation

Heat the oil in a pan over medium heat and fry the bacon and sausage until golden brown. Add the meat, onion and cook until all the water is gone. Add the paprika, pepper and fry for a further 2 minutes. Add the beans, stock, season with salt and cook for 3 minutes. Arrange the snacks on a plate and divide the hot chili over it. Sprinkle with cheese and serve immediately, if desired, garnished with chilli.

chicken taco

Chicken taco – Photo: Reproduction

Chicken taco – Photo: Reproduction

Photo: Kitchen guide

Time: 25min

Performance: 6

Difficulty: simple

ingredients

  • 4 tablespoons of oil
  • 500 g chicken breast in cubes
  • Salt and black pepper to taste
  • 1 chopped onion
  • 1 yellow bell pepper chopped
  • 1/2 sliced ​​red bell pepper
  • 1/2 sliced ​​green pepper
  • 6 taco dough
  • 1 cup (tea) sour cream
  • 1 cup grated cheese (grated)
  • Chopped lettuce to taste
  • peppers to decorate

Method of preparation

Heat the oil in a pan over medium heat and fry the chicken with salt and pepper until golden brown. Add the onion, bell pepper and stir fry for 3 minutes. Turn off, let cool and divide over the taco doughs. Divide the sour cream, cheese and lettuce over the chicken and serve garnished with paprika.

Guacamole

Guacamole – Photo: Kitchen Guide

Guacamole – Photo: Kitchen Guide

Photo: Kitchen guide

Time: 10 minutes

Performance: 5 servings

Difficulty: simple

ingredients

  • 4 ripe avocados
  • 1 chopped onion
  • 2 chopped seedless tomatoes
  • 1 seedless chili pepper, finely chopped
  • juice of 2 lemons
  • salt to taste

Method of preparation

Remove the flesh from the avocados and mash lightly with a fork until a paste forms. Add the onion, tomato, pepper, lemon juice, season with salt and mix with a spoon. Transfer to a gravy boat and serve.

burrito

Burrito – Photo: Reproduction

Burrito – Photo: Reproduction

Photo: Kitchen guide

Time: 30min (+30min rest)

Performance: 6 servings

Difficulty: simple

ingredients

  • 1 cup grated cheese (grated)
  • 2 cups lettuce (chopped)
  • Chili pepper to decorate

filling

  • 3 tablespoons of oil
  • 1 chopped onion
  • 3 cups cooked and shredded beef
  • 2 chopped seedless tomatoes
  • 1 sliced ​​cambuci pepper
  • Salt and black pepper to taste

Pasta

  • 1 and 1/2 cup (tea) wheat flour
  • 1 and 1/2 cups cornmeal (approximately)
  • 1/2 teaspoon salt
  • 3 tablespoons of butter
  • 1 cup (tea) of warm water
  • Wheat flour to pollinate
  • butter for greasing

Method of preparation

For the filling, heat a pan with the oil over medium heat and fry the onion until it has wilted. Add the meat, tomato, cambuci pepper, salt, black pepper and stir-fry for 3 minutes. Set out and book. For the dough, mix the flour, cornmeal and salt in a bowl. Gradually add the butter and water and mix until a soft dough forms. Add more cornstarch if necessary. Knead, cover and let rest for 30 minutes.

Roll out on a floured surface until very thin. Cut into circles with a cutter. Heat a buttered non-stick frying pan over low heat and fry the dough circle by circle until lightly browned. To reserve. Before assembling, spread the filling over the dough, sprinkle with cheese, lettuce and roll up like a pancake. Garnish with paprika and serve immediately.

Mexican tortillas

Mexican tortillas - Photo: Kitchen Guide

Mexican tortillas – Photo: Kitchen Guide

Photo: Kitchen guide

Time: 2h (+10min rest)

Performance: 150 units

Difficulty: simple

ingredients

  • 1 can of drained green corn
  • 1/2 cup (tea) water
  • 4 eggs
  • 3 packs of ready-to-use meat herbs
  • 1 teaspoon salt
  • 4 cups flour (wheat)
  • frying oil

Guacamole

  • 1 small ripe avocado
  • 2 tablespoons chopped onion
  • 1 diced tomato
  • 1 crushed garlic clove
  • 2 tablespoons chopped coriander
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/2 seedless chili pepper, finely chopped

Method of preparation

In a blender, beat the corn with the water until homogenized and set aside. Beat the eggs, 1 envelope of the herbs, the salt and the reserved corn in the mixer. Add the rest of the flour, little by little, mixing until it doesn’t stick to your hands. Let rest for 10 minutes, then roll out the thin dough with a rolling pin and cut out small triangles. Fry in hot oil for 5 minutes or until golden brown. Drain on kitchen paper and sprinkle with the remaining spices, mix.

For the guacamole, mash the avocado with a fork and add to the remaining ingredients, blend until smooth. Serve immediately with the Mexican tortillas.

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