Corn is often used in Mexican cuisine. This recipe is very easy to make, so it’s also recommended when you don’t have much time. Preparation time – 15 minutes material: For 4 to 6 people 3 cups sweet corn 1/2 cup chopped onion 1/4 cup butter, cut into cubes 1 can or 115g chopped green […]
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Vegetables and Legumes
A typical recipe for a May 5th party. Preparation time: 15 minutes total time: 20 min material: Makes 2-3 cups 3 avocados 2 pieces of bacon 1/4 cup blue cheese (crushed, room temperature) (or Gorgonzola cheese) 1/4 red onion (chopped) 1 Roma tomato, seeded and finely chopped 1/2 bell pepper 1/2 jalapeño (finely chopped) 1/4
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Vegetables and Legumes
This is a quick and easy dish that makes a delicious accompaniment to grilled or simply roasted meat or poultry. Wauzontre is a Mexican vegetable that looks a bit like broccoli, but with much thinner stems and less leaf support. Typically, the leaves, branches, flowers, and seeds of Forisontre are consumed. It is prepared in
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Vegetables and Legumes
This recipe is perfect for a light lunch or dinner. Serve warm or at room temperature. If you prefer, you can also use 4 large egg whites instead of 2 whole eggs. material: For 4 people 1 red-skinned potato (170 g), thoroughly washed, halved and thinly sliced. 2 tablespoons olive oil 3 cloves garlic (chopped)
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Vegetables and Legumes
Rajas Tamales offer the classic, exquisite flavor of spicy Mexican cuisine. material: – 1 1/4 kilos of thin dough for tortillas– 250 grams lard, well whisked– 1 teaspoon baking powder– 1/2 teaspoon powdered anise– Boil a handful of green tomato skins in 1 1/4 cups water.– As salty as you like– If desired, soaked and
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Vegetables and Legumes
Refried beans are a side dish and one of Mexico’s most famous delicacies. Refried beans are rich and served with rice dishes or tortilla chips as a side dish to popular dishes. Or tortillas. Also great for toast and rolls. Refried beans can be used in tacos, tostadas, tlacoyos, Muffins, soups, huarache. Variation: Puree fried
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Vegetables and Legumes
Try seasoning your toast with fresh tomato sauce, which is made in the summer when fruit is freshest. Ingredients for 4 people 3 tablespoons olive oil, more for grating Cut 700g of zucchini diagonally into 1cm width. 450 g mushrooms (portobello) (with stem) 1 1/2 bunch chives coarse salt and coarsely ground pepper 4 large
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Vegetables and Legumes
Made with dried smoked chili peppers and sautéed garlic, this pickle is the perfect accompaniment to roasted or baked pork. material: Makes 1 3/4 cups 3 tablespoons rapeseed or canola oil 10 ancho chiles (seeded and chopped) 10 garlic cloves (chopped) 1 small white onion (chopped) 1 cup apple cider vinegar 2 tbsp.piloncillo or brown
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Vegetables and Legumes
These stewed pinto beans can be eaten with tortillas as a snack or as an accompaniment to a variety of delicious foods. Ingredients: For 6 people Pinto beans 450g 1/2 small white onion (thinly sliced) 2 tbsp.lard, fat, or canola oil Salty to your liking cream or sour cream for garnish 1 cup grated Oaxaca
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Vegetables and Legumes