mexican cuisine mexico. National cuisine of Mexico

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

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

Chilaquiles

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

Posole

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

Taco al pastor

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

Tostada

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

Chile en Nogada

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

Elote

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

Enchilada

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

mole

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

Guacomole

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

Tamale

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

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

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

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

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

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

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

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

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

Top 10 most popular national dishes of Mexico

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

Tacos or tacos

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

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

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

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

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

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

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

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

Although many Mexican dishes are mainly main courses, Mexicans also prepare a variety of soups. Favorite is, of course, spicy bean soup with chili peppers. The beans are ground in a blender, so we get a fragrant puree soup, decorated with herbs and whole beans. As you know, beans are not only 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 cooking 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 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, based on which Mexicans add salsa to most different 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 chopped meat with tomatoes; as well as cheeses and 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 in an expanded form, 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 available on this moment”, the cuisine of Mexico 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. Pieces of pear or apple, grapes are used as additional ingredients.

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 all year round don't leave the table. 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 same name exotic fruit, which is black, and Hamayka- flower mix brewed like tea and chilled.

From alcoholic beverages everywhere in the world is known and popular invented by the Mexicans 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.

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

Guys, we put our soul into the site. Thanks for that
for discovering this beauty. Thanks for the inspiration and goosebumps.
Join us at Facebook And In contact with

Mexican cuisine, which combines the culinary traditions of several peoples, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 red onion
1 chili pepper
1 can canned red beans
300 g beef
2 tbsp. l. tomato paste
3 art. l. vegetable oil
1 lime
4 wheat or corn tortillas

Cooking:

Cut the beef tenderloin, bell pepper and chili pepper into thin strips.
Marinate meat in lime juice for 1 hour.
Put the vegetables in a hot frying pan and fry for 10 minutes.
We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
Add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
The fajitas filling is ready! Serve it along with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

2 tomatoes
3 ripe avocados
1 bulb
1 chili pepper
1 lime
1 garlic clove
bunch of cilantro

Cooking:

Finely chop the onion, garlic and cilantro. Grate lime zest.
Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
Knead all the ingredients with a fork. Salt and mix again.
Add a couple of tablespoons of water and lime juice.
We clean the avocado from the skin, remove the stone and cut into several pieces.
Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh mexican salsa

The spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

3 tomatoes
1 bulb
4 garlic cloves
2 chili peppers
juice of 1 lime
2 tbsp. l. tomato paste
2 tbsp. l. olive oil
zira, salt, pepper to taste

Cooking:

Remove the skin from the tomatoes, cut into cubes.
Cut the onion and garlic the same way.
We clean the chili pepper from seeds, cut into strips.
Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Drizzle with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

300 g red beans
2 l vegetable broth
1 bunch cilantro
8 garlic cloves
2 red chili peppers
1 st. l. zira seeds
1 st. l. coriander seed
1 tsp allspice
4 tbsp. l. olive oil
salt to taste

Cooking:

Soak beans in cold water and leave for 8-10 hours.
Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
Pour 2 cups of broth into a separate saucepan and set aside for a while.
Take out with a saucepan a large number of beans. It will come in handy for decoration.
Grind the rest of the broth along with the beans in a blender.
Chop the garlic and de-seeded chili peppers.
Fry the cumin, coriander and allspice in a dry frying pan for 2 minutes.
We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

2 eggs
2 tomatoes
1 red pepper
1 green pepper
100 g smoked sausage
1 red onion
2 tbsp. l. tomato paste
2 tsp ground cumin
2 garlic cloves
2 tbsp. l. vegetable oil
bunch of parsley

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

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

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

tacos

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

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

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

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

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

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

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

Burrito with beans and beef

Ingredients:

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

Cooking method:

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

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

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

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

Mexican tomato soup

Ingredients:

6 corn tortillas
2 tablespoons olive oil
2 medium tomatoes, halved, no core
1 onion, chopped
2 garlic cloves
1-2 liters fat-free chicken broth (the amount of broth depends on the size of the pot and how much soup you want to make)
2 cups tomato juice
1 bay leaf
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 (or half) chicken fillet, cut into thin strips
4 green onions (white part only)
1/2 cup lime juice (or add citric acid 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. With a blender or food processor grind them into a homogeneous mass.

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

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

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

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

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

Chicken Enchiladas

Ingredients:

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

Cooking method:

1. Preheat the oven to 200 ° C.

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

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

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

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

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

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

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

mexican scrambled eggs

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 well.

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

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

Ripe tomato salsa sauce

Ingredients:

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

Cooking method:

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

2. Cut the tomatoes into small cubes.

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

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

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

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

Happy culinary experiments!