Recipes Mexican cuisine green beans. Mexican beans - recipe with photo. Bean soup with chili

The sturgeon has hard scales, which can cause injury when peeled off. It is easiest to clean fish when cut into pieces about 3 centimeters thick. In this case, you just need to cut the meat from each piece. The task becomes more complicated if the sturgeon is needed whole. In this case, the fish must be placed in the freezer and not removed for several hours until deep freezing occurs. When considering how to clean sturgeon, it is worth noting that you need to cut off the sharp scales from the sides of the fish. Cleaning is done in the direction from head to tail; it is better to rest the fish with its tail on the table. We cut the scales deep, down to the meat. It is from these places that skinning will begin. Before cleaning, you need to pour boiling water over it. After this, the skin will come off quite easily.

Before frying sturgeon, it must be cleaned and washed. You can bake a whole fish, but if you cut it into pieces, it will be much easier. Each piece must be greased with a mixture of vinegar and lemon juice, salt, seasonings, pepper. You can add aromatic herbs. Before baking the sturgeon, you need to make a foil envelope for each piece of fish. Then fry the champignons with onions in a frying pan. In each foil envelope you need to place a piece of fish, on top of it - mushrooms and onions, a slice of lemon, a teaspoon of sour cream. Next, bake in the oven at 180 degrees.

Let's look at how to marinate sturgeon. To do this, you will need to wash and dry the fillet, cut it into portions. Next, put it in a marinating container. Prepare a marinade from grapefruit juice, vegetable oil, pepper, honey, peas, mint, salt. Rub the fish with the resulting marinade and leave in the cold for two hours.

For salting, you must choose fresh, uncut fish. Its surface should not be sticky. The pickling container can be made of glass or plastic. Thawed fish must be washed and dried. Under no circumstances should you use metal utensils: they will give the fish an unpleasant aftertaste. The pickling mixture consists of coarse salt, sugar, black pepper and bay leaf. Before salting sturgeon, you need to cut off the head, remove the entrails from the abdomen, and cut off the fins.

Remove the small bones and backbone from the washed fish. Then cut the fillet into pieces and dry it. Next, you need to put the fish on the table or in a plate, rub with the prepared mixture, cover with a lid and place on top three liter jar filled with water. Then you need to leave the fish in a cool place for 48 hours. After this, you can serve the fish to the table.

Mexican beans

Beans- the same original, basic product Mexican cuisine, like corn (maize). A person in Mexico and Central America can eat for the rest of his life. corn tortillas with beans, and this is, in general, a complete meal, because it contains the main minerals and proteins needed by the body. It is no coincidence that in pre-Hispanic America the crops of maize and beans were adjacent.

“There are beans” and “just eating” are almost synonymous for a Mexican (as for the Chinese or Vietnamese eat rice); in the local dialect there is even a verb frijolear - “to make beans”.

Tortillas are still baked in Mexican villages, but in the city housewives buy them ready-made in the supermarket. And here beans are homemade creativity in every self-respecting Mexican family. It is done by many different ways, depending on what the hostess’s plan is for lunch or dinner.

RECIPE “MAXICAN BEANS”
from the culinary blog “All Salt”

NECESSARY:

2 cups boiled red beans or canned
1 onion
3 cloves garlic
3-4 tomatoes or 2 tsp. tomato paste
1 tsp. Sahara
Salt
Fresh cilantro leaves

HOW TO COOK:

1. In a frying pan in vegetable oil, fry a finely chopped onion, add chopped garlic and finely chopped tomatoes. Fry for about 10-15 minutes.

Fry finely chopped onion in vegetable oil in a frying pan, add chopped garlic and finely chopped tomatoes

2. While frying the onions and garlic, you can add red bell pepper. You can put any hot peppers. You can fry all this on bacon or fatty brisket, then the dish will turn out with a slightly smoky taste.

3. Add 2 cups of cooked beans with a little liquid and mash with a fork. This is necessary to ensure that our final dish is thick enough.

Prepare three types of beans under the Mistral brand: white, black and red Kidney beans. Wash each type and soak overnight in separate pans. The next day, drain the water, rinse the beans and boil, also in separate pans, until tender.

Bell pepper Wash and chili peppers, place on a baking sheet and bake in the oven at 220°C for 20 minutes.

Remove from the oven, place in plastic bag for 10 minutes. Carefully peel off the skin and remove the core. Cut the pulp into strips. Peel the onion and cut into rings.

Fry the onion in vegetable oil.

Dilute the starch in a small amount of water, stir thoroughly so that there are no lumps. Pour into the pan with the onions. Mix. Place all three types of Mistral beans and chopped peppers into a frying pan. Simmer over low heat for 15-20 minutes. Add salt.

Place on a plate. Bon appetit!

This is a super bean dish: it uses 3 types of beans, different in both color and taste! The dish is spicy, as Mexicans prefer this type of dish. But if you don't like the heat, cook it without the chili.

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Mexican cuisine that united culinary traditions several nations, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, anyone can cook its most popular dishes. All you need is a small list of familiar ingredients and, of course, your desire to experiment.

website picked 6 great ones Mexican dishes, which will delight guests and are easy to prepare at home.

Fajitas

This is perhaps the most popular dish in Mexican cuisine. It is customary to serve the filling hot, right in the frying pan, and always along with traditional tortillas. This way, each guest can choose what to wrap in the flatbread and what sauces to eat it with.

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 tbsp. l. vegetable oil
• 1 lime
• 4 wheat or corn tortillas

Preparation:

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

Guacamole

Adored by gourmets all over the world, avocado paste can be used as a side dish, for example, with meat or fish. But traditionally it is consumed as a snack and eaten with corn chips.

Ingredients:

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

Preparation:

1. Finely chop the onion, garlic and cilantro. Grate the lime zest.
2. Remove the seeds from the chili peppers, remove the skins from the tomatoes and chop them as well.
3. Mash all ingredients with a fork. Salt and mix again.
4. Add a couple of tablespoons of water and lime juice.
5. Peel the avocado, remove the pit and cut into several pieces.
6. Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh Mexican salsa

Spicy mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

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

Preparation:

1. Remove the skins from the tomatoes and cut into cubes.
2. Chop the onion and garlic in the same way.
3. Remove seeds from chili peppers and cut into strips.
4. Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Season with lime juice and olive oil.

Bean soup with chili

Mexicans love beans and add them to almost everything. Dishes with it, like this spicy and aromatic soup, turn out to be very nutritious and tasty.

Ingredients:

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

Preparation:

1. Soak the beans in cold water and leave for 8–10 hours.
2. Drain the water from the beans and pour them in vegetable broth and set to cook for 1 hour.
3. Pour 2 cups of broth into a separate pan and set aside for a while.
4. Remove a small amount of beans from a saucepan. It will be useful for decoration.
5. Grind the remaining broth along with the beans in a blender.
6. Chop the garlic and seeded chili pepper.
7. In a dry frying pan, fry the cumin, coriander and allspice for 2 minutes.
8. Place garlic, chili in a frying pan and add vegetable oil. Fry for 1.5 minutes.
9. Place the reserved broth on the fire, transfer the contents from the frying pan and puree from the blender into it, add salt and pepper. The soup only needs to be heated, not boiled.
10. Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish turns out very aromatic and rich.

Huevos Rancheros

According to legend, this dish was first invented by cowboys many years ago, and today every Mexican enjoys it 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 cloves garlic
• 2 tbsp. l. vegetable oil
• bunch of parsley