Tex-mex menu
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Mexican shallops
Ingredients (4 people)
250 g of shredded beef
250 g of green tomatoes
2 green chilli peppers for the salsa
250 g corn flour tortillas
50 g of onions
1 clove of garlic
40 g of lettuce
80 g of fresh cheese
Salt
Pepper
Preparation
Grind the ingredients for the salsa together and, on the same chopping board, chop tomatoes, onion, garlic, green chilli peppers, salt and pepper. Preserve.
Fry the tortillas, place the meat inside and cover with salsa.
To serve, top with fresh grated cheese and lettuce leaves.
Nutricional information
Bean crown
Ingredients (4 people)
125 g of pork loin
250 g of cooked pinto beans (light coffee colour)
2 thin corn flour tortillas
50 g of butter
20 g of wheat flour
1 chipotle (jalapeño chilli) in vinegar
20 g of chopped onion
120 g of tomato
30 g of cured cheese
60 g of radish
2 g of oregano
Preparation
Cook the chopped onion in half of the butter in a pan and add the wheat flour. When it starts to brown, add the ground beans, the chipotle and oregano. Cook until the mixture thickens and pour into the crown mould, greased with butter in advance.
Prepare the filling by shredding the pork loin and fry it off in advance. Add the tomato, previously roasted and ground with the chipotle, season with salt and leave to rest. Put the filling into the mould. Cover with more beans and put the mould into the oven at a temperature of 250 ºC for 30 minutes. Serve on a plate garnished with grated cheese. Cut the radishes into the shape of a flower and place them on the plate.
Serve immediately.
Nutricional information
Atole almendrado
Ingredients (4 people)
1 l of skimmed milk
1 cinnamon stick
150 g of corn flour
250 g of ground almonds
100 g of sugar
Ground cinnamon
Preparation
Boil the milk with the cinnamon stick. Add the corn flour diluted with a little water, stirring constantly so it doesn’t burn.
After boiling the mixture for 5 minutes, add the almonds, sugar and cinnamon, boil again for 15 minutes at a low heat. Serve hot.
Nutricional information
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