Step-by-step Sangrieta recipe with a photo

 

 

Description of preparation:

Sangrieta can be used as a separate drink or as a tequila drink. But there are also a lot of recipes for alcoholic and non-alcoholic cocktails with sangritis.
For example, you can add finely sliced celery and fresh cucumber to it and get a wonderful vitamin cocktail.

 

Destination:
To the festive table / Buffet
The main ingredient:
Vegetables / Tomato / Fruit / Orange / Lime
A dish:
Drinks / Sookie
Kitchen geography:
Mexican

Сангрита - фото шаг 1

First, prepare tomatoes. Cut the skin on each tomato, put it in a large bowl and pour boiling water for a few seconds. This is to make it easier to peel off the tomatoes. When the peel is peeled, cut the tomatoes and get the seeds. Then move the tomatoes in the blender to a mashed potato state.

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Now wash and dry the lime and orange. You have to squeeze the juice out of these fruits. This can be done with a juicer or by hand, after cutting the fruit into slices.

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Clean the onions from the husks. Slice it up in random small pieces. Transfer the onion into a blender and turn it into a homogeneous mushroom at high speed. Make sure you don’t leave any non-permafrost pieces.

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The last step is to mix all the ingredients. Place tomato puree, ground onions, citrus juice in one container. Put chili peppers, salt and sugar in here. Mix it all up well. If you see that there are pieces of onion or tomato left, you can rub the juice again with a blender. When it’s a homogeneous aromatic mass, the sangritis is ready.

 

Green Fish Aguachile – Absolutely exquisite!

 

Receta de Aguachile verde de pescado

Aguachile is a typical Mexican dish that is consumed mainly in the northwest of the country. The most commonly used ingredients are raw shrimp, fresh or dried chiles, lemon, salt and water, although currently hundreds of variants can be made for this recipe, such as the one we will show you this time in Free Recipes. This is a delicious green fish avocado served with avocado and cucumber. Rich and nutritious! So don’t look for more recipes and keep reading to find out how to make fish aguachile step by step.

Steps to follow to make this recipe:

2

Place fish slices in a bowl and cover completely with lemon juice. Cover the container with film paper and let it rest in the refrigerator for 15 to 30 minutes, or until the fish is completely cooked. Once cooked, strain the fish to remove the lemon juice. Reserve a couple of tablespoons of this juice for the green aguachile sauce.

Receta de Aguachile verde de pescado - Paso 2

3

To prepare the green avocado sauce, blend the chiles with the olive oil, green tomatoes, parsley and a little salt. Grind until a fine sauce is left. If necessary, add a couple of tablespoons of the lemon where the fish was cooked and adjust the salt.

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4

Arrange the sliced fish, onion and cucumber in a bowl. Bathe the fish dish with the green aguachile sauce.

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5

Serve the green fish avocado along with slices of avocado, finely chopped cilantro and baked corn toast. We hope you enjoy this aguachile recipe with fish fillet and if during the process any question or suggestion arises, do not hesitate to write your comments. If you like raw fish you can also try the tuna tataki with soy and sesame or the robalo ceviche.

Receta de Aguachile verde de pescado - Paso 5

Pork with chili, beans and tomatoes

Pork recipe with chili, garlic spices, beans and tomatoes

 

Description of preparation:

Heat the oven to 150 degrees. Put chili and garlic on the baking sheet. Bake to softness, 5 minutes. Let it cool down a little bit.
Cut chili into pieces, remove stems and seeds. Add to boiling water, remove from the fire and place in a small plate. Give me 30 minutes to stand. Drain the water, put aside 1/2 cup of liquid. Mix chili, tomatoes, reserved liquid and warm water.

Purify the garlic. Rub garlic, spices, herbs, 2 teaspoons of salt and vinegar into pasta. Heat the oil in a pan over medium heat. Spice up the pork with salt and pepper. Cook pork to brown, about 4 minutes on each side. Put it on a plate. Add the onions to the pot and fry for 5 minutes. Add pasta and cook for 2 minutes. Add pork, beans, chili, salt and pepper to taste. Bring it to a boil. Cover and bake in the oven until soft, approx. 3 hours.

Serve with mamaliga, scones, sour cream and jalapeno pepper.

Destination:
For dinner / Celebration table
The main ingredient:
Meat / Pork / Chile
A dish:
Hot meals
Kitchen geography:
Mexican

Ingredients:

  • Chili – 1 grand
  • Chili chipotl – 1 grand
  • Garlic – 8 Toothpicks
  • tomatoes, 900 grams
  • Warm water – 5.5 glasses
  • ground cinnamon – 1/2 teaspoons
  • ground cumin – 1/8 teaspoons
  • Dried oregano – 1/2 teaspoons
  • Dried thyme – 1/2 teaspoons
  • apple vinegar – 1 teaspoon
  • olive oil – 3 tablespoons
  • Pork – 650 grams
  • onion – 1 piece
  • red beans – 1 glass

Number of servings: 6-8

 

Shrimp in black aguachile – Fresh and spicy!

 

Receta de Camarones en aguachile negro

This time in RecipesFree we’ll show you how to make black shrimp aguachile, a quick and fresh recipe that’s perfect for hot afternoons. In this variant of black avocado we will use Worcestershire sauce, habanero pepper, tomato puree and shrimp as protein, but you can easily replace them with white fish, tuna or some other seafood of your preference. So get the ingredients ready and read on to enjoy these delicious shrimp in black aguachile step by step.

Steps to follow to make this recipe:

1

Start by peeling and cleaning the shrimp, but do not remove the tail.

Receta de Camarones en aguachile negro - Paso 1

2

Thinly fillet the onion and cucumber. Also finely chop the cilantro.

Receta de Camarones en aguachile negro - Paso 2

3

To make the black avocado sauce, blend the seasoning juice, Worcestershire sauce, tomato puree, pepper and habanero pepper.

Tip: You can add more or less spice to your taste

Receta de Camarones en aguachile negro - Paso 3

4

Bathe the clean shrimp in the black aguachile mixture and let stand for 5 minutes.

Receta de Camarones en aguachile negro - Paso 4

5

Integrate the finely chopped cilantro and serve instantly on a bed of sliced cucumber. You can offer black avocado as a starter or main course in your meals, and if you’re looking for a garnish for this delicious Mexican recipe, try corn toast, avocado and a good cold beer – you’re sure to love it! Feel free to try the shrimp in aguachile negro, and if during the process any question or suggestion arises, please do not hesitate to write your comments.

Check out other recipes like this one if you’re interested in these Mexican dishes:

Receta de Camarones en aguachile negro - Paso 5

Mexican-style stew – a step-by-step recipe with a photo on Cook.ru

 

 

Description of preparation:

It is not known in which country the stew was invented, so similar dishes exist in many kitchens of the world. In this recipe I tried to reproduce traditional Mexican-style stew with the addition of typical Mexican ingredients – beans, corn, chicken. Mexicans also add chili pepper, but then the dish turns out to be hellishly spicy – for this reason, I excluded chili pepper from the recipe. Despite this, Mexican-style stew spices make it very spicy, very aromatic and juicy.

Destination:
For lunch / For dinner
The main ingredient:
Vegetables / Bird / Chicken / Pulses / Beans / Chicken fillets
A dish:
Hot meals / Ragoutes
Kitchen geography:
Mexican

Рагу по-мексикански - фото шаг 1

We slice the onions in half rings. In a frying pan we heat up the vegetable oil, throw the sliced onions there and fry them for 3-4 minutes on low heat.

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We add carrots to the onion frying pan with diced onions.

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Cut the core out of sweet pepper, remove the seeds. Cut the pepper into small pieces and add it to the frying pan.

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Cut into half rings or quarter rings of tomatoes, add to fried vegetables.

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After 5 minutes we add corn to the frying pan and continue to stew vegetables.

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Five to six minutes later, we add beans to the frying pan. When the beans are stewed for a couple of minutes, we add all the necessary spices to taste.

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We slice the chicken fillet into cubes and add it to the vegetables into a frying pan. Stew on low heat for 10-15 minutes until chicken pieces are ready – and serve at once. Enjoy your meal!

 

Coconut Shrimp – EASY, DELICIOUS AND QUICK

 

Receta de Camarones al coco

If you like salty dishes with bittersweet touches, coconut shrimp in tamarind sauce are ideal for you, as this is a recipe native to the Mexican Pacific coast that consists of crispy shrimp breaded with grated coconut and accompanied by a delicious bittersweet tamarind sauce. In RecipesGratis we will show you the ingredients and the step by step of this exquisite coconut shrimp recipe that will surprise you with its combination of textures and flavours.

Steps to follow to make this recipe:

1

Finely chop the onion, garlic, habanero pepper and ginger to prepare the tamarind sauce. You can add more or less of these ingredients, according to your taste and how spicy you want the sauce.

Receta de Camarones al coco - Paso 1

2

Melt butter and vegetable oil in a saucepan over medium heat. Add onion, garlic, chili, ginger and sauté until transparent.

Receta de Camarones al coco - Paso 2

4

Once the mixture boils, add the water, tamarind pulp and honey. Season with salt and pepper to taste and let the tamarind sauce simmer over low heat for 10 minutes to bring flavors together. Reserve until serving time.

Tip: If you feel the sauce is too thick you can add a little more water.

Receta de Camarones al coco - Paso 4

5

To prepare the coconut shrimps, pass the shrimps through the beaten egg and batter them with the grated coconut. Repeat this procedure one more time to cover them completely. In this recipe we will use clean shrimp, without head but with tail.

Tip: Add a little salt and pepper to the beaten egg to make the coconut shrimp taste better

Receta de Camarones al coco - Paso 5

6

Fry the coconut shrimp in hot oil until golden brown.

Receta de Camarones al coco - Paso 6

7

Place fried shrimp on absorbent paper to drain excess fat.

Receta de Camarones al coco - Paso 7

8

Serve the coconut shrimp recipe while still hot. We hope you enjoy this Mexican coconut shrimp recipe, and if during the process any questions or suggestions arise, don’t hesitate to write your comments. Keep exploring that with Free Recipes you can learn how to prepare homemade tamarind pulp and many more delicious fruit recipes.

Receta de Camarones al coco - Paso 8

 

How to make coconut shrimp with other sauces

Although we have opted for coconut shrimp with tamarind sauce for its flavor and texture, the truth is that you can accompany this delicious and simple aperitif with the sauce you like. Here are some ideas:

Which option did you choose? Remember that for the coconut shrimp to be very crunchy, it is essential to fry them in plenty of very hot oil and, above all, make a double batter.

Beef with tomatoes and chili

Prescription beef with tomatoes, garlic, chili, caraway and oregano

 

Description of preparation:

Cut beef into small pieces. Big slice of onions. Run garlic and chili through the press. Fry the dried chili in a dry pan over medium heat until aromatic, 2 to 3 minutes on each side. Remove the stem and seeds. Put the chili in a big bowl and pour hot water. Give me 30 minutes to stand. Remove the chili from the water, mash in a blender with 1/2 cup of remaining liquid.

Heat a big pot on high heat. Add 2 tablespoons of oil. Season with beef 2 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Fry the beef, adding more oil if necessary, for about 10 minutes. Put it on a plate. Add the remaining tablespoon of oil, onions, garlic and chili jalapenos to the pot. Cook on medium heat until the onions are clear, about five minutes. Add the caraway and oregano, cook, stirring all the time, until aroma appears, from 30 seconds to 1 minute.

Add fried beef and chili puree. Add tomatoes with juice, water and 1/2 teaspoon of salt. Bring it to a boil. Reduce the heat and cook with the lid until the meat is tender, 2 1/2 to 3 hours. Add some water if necessary. Spice up the salt, mix with the vinegar.

Serve the dish right away. Can be stored in the fridge for up to 3 days.

Destination:
For dinner
The main ingredient:
Meat / Beef / Chile
A dish:
Hot meals
Kitchen geography:
Mexican

Ingredients:

  • Chili, 90 grams
  • of vegetable oil – 3 tablespoons
  • Beef – 1.5 kilograms
  • salt and ground pepper – to taste
  • bulbs – 2 grand
  • garlic – 7-8 Toothpicks
  • Chili Jalapeno, 2 grand
  • Ground caraway – 2 1/2 teaspoons
  • Dried oregano – 5.5 teaspoons
  • 1 tomato can (900 g) with juice
  • Water – 4 Glasses
  • Vinegar – 2-3 teaspoons

Number of servings: 6-8

 

Chiles stuffed with baked ground beef

 

Receta de Chiles rellenos de carne molida al horno

Learn with Free Recipes how to prepare chili peppers stuffed with baked ground beef in just a few steps. Stuffed chiles are a typical Mexican dish of great versatility, both in the fillings and in the types of chiles that can be used. In this recipe we will occupy jalapeño chiles, which makes it an excellent choice for both a main course and to consume as a snack watching a football match. So keep reading and don’t miss the step by step of these delicious and healthy chili peppers stuffed with baked meat.

Steps to follow to make this recipe:

1

Roast jalapeños either in a frying pan with little oil or over direct heat.

Receta de Chiles rellenos de carne molida al horno - Paso 1

2

Once the skin is slightly toasted, place the roasted jalapeño peppers in a plastic bag and add a tablespoon of salt, making it easier to peel. Let stand for 10 minutes.

Receta de Chiles rellenos de carne molida al horno - Paso 2

3

After the resting time, peel the jalapeños using a little water.

Receta de Chiles rellenos de carne molida al horno - Paso 3

5

To prepare the filling mix the ground beef with finely chopped vegetables, soy sauce, tomato puree, salt and honey. If you prefer you can add spicy sauce or some other condiment.

Receta de Chiles rellenos de carne molida al horno - Paso 5

6

Stuff the jalapeño peppers with the ground beef and bake the stuffed peppers in the oven at 200 ºC for 30 minutes or until the meat is well cooked. Remember that the baking time will depend on the power and brand of your oven.

Receta de Chiles rellenos de carne molida al horno - Paso 6

7

Serve chiles stuffed with baked meat while still warm and enjoy them as a snack with your favorite sauce, or as a main course with white rice and corn tortillas as a side dish. Feel free to try this rich and nutritious Mexican recipe of chili peppers stuffed with ground beef and if during the process any question or suggestion arises, please do not hesitate to write your comments.

Receta de Chiles rellenos de carne molida al horno - Paso 7

 

Beef steak with vegetables

Prescription for Mexican steak with vegetable side dishes

 

Description of preparation:

1. Sprinkle the steak with ground pepper and caraway.
2. Put the frying pan on medium heat. Add olive oil. Fry the meat for six minutes on each side. Put the steak aside.
3. Heat olive oil and brown sugar in another frying pan.
4. Add the onions and cook until brownish. Add Poblano and sweet pepper, sliced tomatoes and ground cumin. Cook until “softening” the pepper.
5. Pour in white wine and salt. Cook until almost all the liquids have evaporated. Pepper it up.
6. Add the sliced coriander.
7. Slice a steak into thin slices.

Appointment:
For lunch
Main ingredient:
Meat / Beef
Dish:
Hot meals / Steak
Kitchen geography:
Mexican

Ingredients:

  • Beefsteak – 200 grams
  • ground cumin – 1/4 teaspoons
  • black pepper – 1 grand
  • Olive oil – 1 tablespoon
  • brown sugar – 2 tablespoons
  • onion – 1 piece (roughly sliced)
  • pepper Poblano – 2 pieces (slice in small pieces)
  • red pepper – 1 piece (cut into small pieces)
  • Tomatoes – 2 pieces (cut into small pieces)
  • Caraway – 1/8 teaspoons
  • salt – 1/4 teaspoon
  • white wine – 60 Milliliters

Number of servings: 4

 

Mexican capirotada with panela – Traditional for Lent!

 

Receta de Capirotada mexicana con panela

The capirotada con piloncillo is a typical Mexican dessert from the states of Jalisco, Sinaloa, Sonora and Nuevo León that is normally prepared during the waking season or Lent. This delicious dessert consists of toasted bread (traditionally hard bread was used) cut into slices that are put to cook along with pieces of coconut, raisins, and peanuts, covered with piloncillo syrup and grated table cheese. Although today there are hundreds of variants for the Mexican capirotada recipe with panela, you can be sure that they are all delicious so don’t stay with the craving and keep reading the step by step we have prepared for you in Free Recipes.

Steps to follow to make this recipe:

1

Cut the bread into slices of a finger wide.

Receta de Capirotada mexicana con panela - Paso 1

2

Place the slices on a baking sheet and toast the bread. In this case we are preparing Mexican capirotada in the oven, but you can also brown the bread in a frying pan, or as some people do, fry it in oil.

Receta de Capirotada mexicana con panela - Paso 2

3

For the honey, heat the water with the piloncillo and the spices. Once it boils, cook over medium heat, stirring constantly for 10 minutes or until the syrup is lightly honeyed.

Receta de Capirotada mexicana con panela - Paso 3

4

Once the honey is made, place a layer of toasted bread in the bottom of a refractory or baking tray, previously greased with oil or butter. Pour some dulce de piloncillo over the layer of toasted bread.

Receta de Capirotada mexicana con panela - Paso 4

5

Add a layer of raisins, cheese, peanuts and grated coconut. You can also add guava, orange peel, nuts or substitute blueberries and walnuts for raisins and peanuts. The only limit to this recipe will be your whim.

Receta de Capirotada mexicana con panela - Paso 5

6

Place another layer of toasted bread on top and repeat the procedure until you finish the ingredients or fill the refractory. Finish the capirotada dessert with a layer of honey and grated cheese, and bake at 185 ºC for 10 minutes or until the cheese melts.

Receta de Capirotada mexicana con panela - Paso 6

7

The Mexican capirotada with panela is served hot or cold, you can accompany it with tea, coffee or a rich glass of cold milk and enjoy it in Lent or throughout the year.

Receta de Capirotada mexicana con panela - Paso 7