Pork with Mexican mixture in a frying pan. Mexican Blend: Recipes. Composition of the “Mexican” vegetable mixture

Mexican beef, recipe with photos - wowcook.net

Delicious beef stew with beans, bell peppers and corn

This delicious main course of beef in spicy Mexican sauce can be prepared for lunch or dinner.

Ingredients:

Mexican beef recipe with hot sauce

1. Peel and chop the onion.

2. Wash the beef, dry it with a paper towel and cut into strips.

3. Fry the onion in a small amount of olive oil until transparent (half cooked).

4. Add the beef to the onion and fry for another 5 minutes over medium heat, stirring constantly so that nothing burns.

5. Peel the bell pepper from the stalk and seeds, wash and cut into strips. Add to the frying pan to the beef, stir. Fry for another 5 minutes.

6. Pour boiling water over the tomatoes, drain the water, peel off the skin. Cut into cubes.

7. Add tomatoes to the pan along with tomato paste and stir.

8. Grind a ring of hot pepper. We also add it to the beef.

9. Pour corn and red beans from the jars along with the juice. Stir and simmer for another 5 minutes.

10. Add chopped parsley and garlic squeezed out using a garlic press.

11. Stir, remove from heat and cover with a lid. Let it brew for 15-20 minutes.

A delicious second dish of Mexican beef is ready! Bon appetit!

Mexican vegetables

How to cook Mexican Vegetables

1. Fry the chopped eggplants until cooked.
2. Add green beans and chopped garlic.
3. Add chopped onions and carrots.
4. Simmer for 10 minutes.
5. Add green peas.
6. Add canned corn and beans.
7. Add salt and pepper to taste.
8. Stir and serve.

Bon appetit!

Mexican chopped beef - step-by-step recipe with photos on Cooking at Home

Finely chop the onion. Finely chop the garlic. Wash the tomatoes, pour boiling water over them and remove the skins. Cut the tomatoes into cubes. Wash the bell pepper, remove the seeds and cut into cubes or strips. Drain beans and corn. Place the onion and garlic in a frying pan heated with vegetable oil and fry for ~3 minutes. Add chopped beef or minced meat to the onion and fry over medium heat, stirring occasionally, for ~5-6 minutes.

Add bell pepper and tomato paste to the meat, stir and simmer over medium heat, stirring, for another ~5 minutes.

Then add tomatoes, corn and beans to the pan - mix everything well. Add salt, a little sugar, ground chili pepper, stir again, reduce heat, cover and simmer for ~15-17 minutes, stirring occasionally.

Advice.

Instead of ground chili pepper, you can take capsicum chili pepper - finely chop it and add it to the meat along with beans and corn. The spiciness of the dish should be adjusted to your taste by adding more or less pepper.

Serve sprinkled with chopped herbs. The finished dish can be served with sour cream.

Enjoy your meal!

Share the recipe with your friends!

Mexican stew

Ingredients:

• Chicken fillet - 500 grams;
• Tomatoes - 2-3 pieces;
• Sweet pepper - 2-3 pieces;
• Carrots - 2-3 pieces;
• Corn (canned) - 350 grams;
• Red beans - 350 grams;
• Onions - 2 pieces;
• Vegetable oil - 2-3 tbsp. spoon;
• Salt, cinnamon, dried garlic and paprika, ground chili pepper and tomato - To taste.

How to cook Mexican Stew

Cut the onion into half rings. Heat vegetable oil in a frying pan, add chopped onion and fry for 3-4 minutes over low heat. Add diced carrots to the pan with the onions. Cut out the core of the sweet pepper and remove the seeds. Cut the pepper into small pieces and add to the pan. Cut the tomatoes into half rings or quarter rings and add them to the fried vegetables. After another 5 minutes, add corn to the pan and continue to simmer the vegetables. After another 5-6 minutes, add beans to the pan. When the beans have simmered for a couple of minutes, add all the necessary spices to taste. Cut the chicken fillet into cubes and add to the vegetables in the pan. Simmer over low heat for 10-15 minutes until the chicken pieces are cooked and serve immediately. Bon appetit!

Mexican beef | step-by-step recipes with photos on Foodily.ru

Mexican beef recipe. Calorie, chemical composition and nutritional value.

Mexican beef
is rich in vitamins and minerals such as: vitamin B6 - 19.3%, vitamin B12 - 58.5%, vitamin PP - 29.8%, potassium - 13%, silicon - 27.6%, phosphorus - 20 .9%, iron - 13%, cobalt - 68.5%, copper - 18.8%, molybdenum - 16.2%, chromium - 13.2%, zinc - 21.4%

• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12
  plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Silicon
  is included as a structural component in glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iron
  is part of proteins with various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, and atrophic gastritis.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum
  is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc
  is part of more than 300 enzymes and is involved in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

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step-by-step cooking recipe with photos

Meat is one of the healthiest foods for us. It contains protein, and it is known that this particular component is the main component that is important for human life. Protein intake should be done daily. Today we want to share with you a Mexican beef recipe.

Mexican dishes are usually fried or stewed. Mexican cuisine is distinguished by its piquant taste. The Mexican beef, the photo of which you see at the top of our recipe, will turn out awesome! Let's check?!

• Pour red beans into a deep bowl. Pour in cold water and let it brew for about 12 hours.
• Let's prepare the beef. To do this, rinse the meat well under water and dry it with a paper towel. Cut into medium-sized portions. Season with salt, pepper and your favorite spices. Leave to marinate for 30 minutes.
• Peel the onion and finely chop it.
• We take out a cast iron frying pan, put it on the stove and pour in vegetable oil. Place the onion in hot oil and fry until golden over medium heat.
• You need to add chopped beef to the fried onions. We increase the temperature. Fry thoroughly for 7 minutes, constantly stirring the contents of the pan.
• Place the soaked beans in a saucepan and place on the stove. Cook until Al Dente.
• Add 350 ml of tomato paste. water. Mix.
• Place the cooked beans in the pan with the meat. Pour in the tomato paste obtained a little earlier, season with chili pepper, garlic, and ground pepper. Gently mix all ingredients. Simmer over low heat with the lid closed for 50 minutes.

5 minutes before complete cooking, add dried parsley. Season with additional salt and pepper if necessary. The Mexican beef recipe we used is ready.

Boiled potatoes or rice are perfect as a side dish. Bon appetit. We look forward to your feedback on this dish. Be sure to remember to share our recipe with your friends.

( 2 ratings, average 5 out of 5 )

Mexican stew with chicken and beans

Ingredients used to make Mexican Chicken and Bean Stew:

• vegetable oil – 2 tbsp.
• minced meat – 400 gr.
• onions – 1 pc.
• tomato paste – 2 tbsp.
• garlic – 2 cloves
• red beans – 200 gr.
• red wine – 1/8 l
• sweet pepper - to taste
• hot pepper - to taste
• cayenne pepper - to taste
• salt - to taste

ARTICLES ON THE TOPIC:

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• Beans with vegetables: nourishing, aromatic and tasty

How to cook Mexican Chicken and Beans Stew step by step?

1. Take a deep frying pan, pour vegetable oil into it and heat it.
2. Peel the onion and finely chop it, then simmer the onion, mixing with garlic.
3. After some time, put the minced meat in this frying pan and simmer for 10-12 minutes.
4. Add tomato paste to the pan, add salt and cayenne pepper to taste.
5. Pour in the wine, add the beans (after draining all the canned liquid). Mix all ingredients thoroughly.
6. Wash the hot pepper and cut it into cubes. Mix with minced meat.
7. Cover with a lid and simmer for half an hour. Arrange in portions.
8. Use potatoes as a side dish.

Enjoy your meal!