Namely, they have the same colors as the Mexican flag: white, red and green
500 g minced meat1 cup broth1 / 2 can corn1 onion1 paprika400 g nachos400 g grated Gouda cheese1 glass of salsa, chili powder, salt, pepper
First fry the minced meat and then add about a cup of broth. Refine the meat with corn, onion and diced paprika and season with chili powder, salt and pepper. Wait until the liquid has completely evaporated. Then add the salsa to the pan and let the mixture simmer for another five minutes.
Lay out the nachos in a large baking dish or on a deep tray. Top the nachos with the minced meat mixture and then sprinkle the grated cheese on top. Let the gratinated nachos bake at 200 degrees for ten to 15 minutes until the cheese has melted.
Tortillas: recipe for Mexican flatbread
Tortillas are the Mexican flat bread, which forms the basis of many local dishes. Depending on the size and filling, the flatbreads are later turned into tacos, burritos or quesadillas. You will need the following ingredients for eight tortillas:
250 g wheat or corn flour, 1 teaspoon salt, 1 teaspoon baking powder, 150 ml lukewarm water, 4 tablespoons vegetable oil
Prepare the tortillas in the pan
Sift the flour into a bowl. Add salt, baking powder, oil and water and knead everything for 10 minutes to form a smooth dough. The dough should no longer stick. Let it rest for 30 minutes.
Divide the dough into eight servings. Roll out the pieces of dough on the lightly floured work surface into thin, round cakes with a diameter of about 20 centimeters. For tacos, roll out smaller flatbreads, for burritos slightly larger ones.
Put some oil in a non-stick pan and heat it on high. Bake the tortillas in it for about 30 seconds per side until the cakes get small brown spots. Stack the tortillas and cover and let them cool.
Tacos and burritos: filling and size make the difference
Tacos are small tortillas that are fried in the pan after baking. They are pierced several times before deep-frying to prevent bubbles from forming. Then put the cakes in the hot oil. For the typical shape of the taco shell, press it down in the middle with wooden pliers. It can take up to four minutes for the tacos to take shape, as does the side "American cooking" explained.
After draining on kitchen paper, tacos are typically only topped with meat, onions and salsa. Shay Ola, chef from London recommends a filling with squid or lobster, smoked fish or chipotle chicken, plantains or mango.
While tacos are mainly offered as a snack, burritos are also suitable for those who are really hungry. The large tortillas are filled with meat, rice, beans and cheese and formed into packets.
Mexican dips and sauces
A main component of Mexican cuisine are various dips and sauces with which you can spice up tortillas, nachos and the like.
Dip classic: guacamole
The guacamole dip is really Mexican. For this you need:
2 ripe avocados 1 tomato 1/2 onion some juice of 1 lemon salt pepper
Mash the avocados in a bowl with a fork until they are creamy and there are no bits left. Add some lemon juice to both add some freshness to the guacamole and at the same time prevent the avocado from turning brown. Chop the onion and tomato into very small pieces and stir them into the avocado cream. Finally, season the guacamole with a little salt and pepper.
Real Mexican: Salsa Mexicana
A typical dip with nachos that you get as a starter in most Mexican restaurants is the Salsa Mexicana. It is not the origin of the dip that is responsible for its name, but the ingredients. Namely, they have the same colors as the Mexican flag: white, red and green. What you need for a Salsa Mexicana for four people:
1 kg of vine tomatoes1 medium-sized onion1 small bunch of fresh coriander1 green pepper juice of 1 lime salt
Wash the tomatoes and chop them into small cubes.writing a good argumentative essay The onion is also cut into small cubes and mixed with the tomatoes. Also add the finely chopped coriander and hot peppers. If you don’t like it or don’t like it, you can of course prepare the salsa without hot peppers. Then squeeze the lime juice into the bowl and season the salsa with a little salt.
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In addition to guacamole and salsa, a bean puree made from pureed red or black beans is a typical Mexican dip. You can season the bean puree with chilli varieties such as jalapenos and habaneros and spices such as coriander, onions and garlic, oregano, thyme and smoked paprika.
Fresh salads or vegetables such as peppers, tomatoes and cucumber are suitable as a side dish. Potato wedges and rice with lots of coriander are also a must on a Mexican buffet.
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Mexican beer, tequila or fruit juices in the varieties agave, mango or papaya are suitable as drinks. Cocktails such as mojito, margaritas and caipirinhas are also perfect companions, as the Augsburg chef Bernd Malter, member of the board of the Association of Chefs Germany (VKD) recommends.
Dishes with minced meat are quick to prepare, versatile and inexpensive: classics such as meatballs, meat loaf, Königsberger Klopse or spaghetti Bolognese are ideal everyday dishes. Dishes with minced meat are also popular in other countries. The most important requirement for the preparation: the meat must be fresh.
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Keep your eyes open when buying minced meat
When buying minced meat, you should look particularly carefully and, if possible, smell it. Many germs quickly settle on minced meat and can lead to serious stomach and intestinal diseases. Fresh minced meat always smells neutral and has a strong pink color. You can get the best minced meat when you choose the pieces of meat yourself at the butcher’s and let the grinder grind them fresh. Caution: if minced meat smells sour or sweet, it is already spoiled. If it is gray in some places or there are dried bits, you should definitely keep your hands off it.
Not all hack is created equal
Any meat is suitable for minced meat dishes: minced beef is less fatty than minced pork. Instead, dishes made from minced pork or mixed minced meat will be juicier. Minced lamb has a strong taste that not everyone likes. However, it is indispensable in oriental or Turkish cuisine. Minced turkey is the lowest-fat variant.
Favorite dish: meatloaf
Along with meatballs, meatloaf is one of the classics of minced meat dishes. The version filled with boiled eggs, the wrong bunny, is particularly popular with young and old. You can also fill the meatloaf with porcini mushrooms or bananas. Chopped spring onions, bell peppers and sheep’s cheese also taste good.
You can get an Italian variant if you fill the meat with herbs, sun-dried tomatoes and mozzarella. The meat dough becomes oriental with cumin, chilli and dried fruits such as apricots or raisins. You can let your imagination run wild with meatloaf, meatballs or small patties. Minced meat is also great to grill, but you have to grease the grate thoroughly beforehand so that nothing sticks.
Tips for dishes with minced meat
Always season minced meat generously, because the meat dough swallows a lot of seasoning. So that the meatloaf does not stick in the pan and remains juicy, you can line the bottom of the pan with breakfast bacon slices. Meatballs that are wrapped in bacon also stay nice and juicy and have a hearty taste.
This is how minced dishes become loose
Buns or breadcrumbs are usually mixed into a dough made of minced meat, which makes it loose. Quark also makes the dough loose and juicy. If meatloaf or meatballs fall apart, the egg-to-roll ratio is not right. Next time, add more eggs and fewer rolls to the batter.
Many recipe ideas with minced meat
But minced meat doesn’t only taste good on its own. In combination with vegetables, it is popular in cabbage rolls or casseroles such as moussaka. Roulades made from meat are also particularly juicy with a minced meat filling. It is also often combined with pasta: lasagne and filled cannelloni taste great. Try soups with minced meat such as chili con carne or leek soup, they are ideal dishes for many eaters. Minced meat also goes well with quiche or pizza.
Now steaks, sausages or fish come back on the grill. They are accompanied by bread, dips and, last but not least, delicious salads. Potato and pasta salads are among the classics. So that the season is varied, we give tips for the seven most popular salads at every barbecue party.
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There are regional variations of potato salads – the south makes it with broth, the north likes it more with mayonnaise. A potato salad also tastes delicious as a cold or warm version and with ingredients such as beans, sun-dried tomatoes or asparagus. Be creative and vary the other ingredients according to your taste. It is important to choose the right salad potatoes – waxy varieties are used for salad.
No oil in the cooking water
There are recipes for pasta salads for every taste: with vegetables, cheese or sausage, Mediterranean, Asian and also with fruits. Don’t cook the pasta too long for the salad, otherwise the salad will be mushy. It is better to avoid oil in the cooking water, otherwise the pasta will no longer be able to absorb the dressing well. This also applies to the sauce in other pasta dishes such as spaghetti. Prepare a little more of the dressing, because if you don’t have enough of it, the pasta salad will get dry.
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Rice salad tastes particularly delicious
Rice salads, like potato and pasta salads, go perfectly with grilled food. They go well with pan-fried meat and poultry. Exotic ingredients and spices, nuts or fruits fit into a rice salad, giving them an oriental or Asian touch. Always let a rice salad soak through – ideally in the refrigerator, as the rice absorbs the various flavors better. Serve the salad slightly chilled, this makes it a cool, fresh side dish when it is hot.
Let the layered salad steep
A layered salad is easy to prepare and looks pretty. The ingredients for this can be selected according to taste and supplies in the refrigerator. Iceberg lettuce, eggs, ham, cheese, fruit or celery salad are popular. The ingredients are layered in a glass bowl and poured with a dressing. The layered salad is then placed in the refrigerator overnight. Layered salads can be modified well. An Italian variant is available with tomatoes, mozzarella, rocket or fresh herbs. It becomes Mexican with tomatoes, peppers, kidney beans and fried minced meat.
Leaf salads for hot days
On particularly hot days, we are in the mood for light salads. Fresh leaf salads are ideal for grilled dishes. The selection of varieties is particularly large in the season. Leaf salads can be spiced up with little effort. Depending on the season, radishes, cucumbers or tomatoes are ideal. Strawberries or other fruits also harmonize well with the leaves. Put the marinade on the salad just beforehand, otherwise the leaves will collapse.
What the garden has to offer – vegetable salads
Fresh salads can be conjured up from almost all types of vegetables that the garden and field produce. Tomato salad, cucumber salad, carrot salad or coleslaw are fresh alternatives to potato and pasta salad. During the asparagus season, an asparagus salad with steak or fish is also a delicious treat.
For chefs keen to experiment: couscous salad and bread salad
If you are looking for a special salad idea, you can also try a couscous salad. The salad is wonderful to prepare and gets better the longer it can marinate. A popular and tasty version is the oriental classic tabouleh. The salad consists of couscous or bulgur as well as tomatoes, cucumber, parsley and mint. It is made with lemon juice, olive oil and spices such as cumin. Couscous is made from wheat, barley or millet semolina that has been ground into pellets. Bulgur is made from durum wheat. The advantage of couscous: It is available as an instant product, which is simply mixed with boiling vegetable broth and soaked for five minutes.
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Do you have white bread left over from the day before? Then why not make panzanella, a Tuscan bread salad. Bread salads are an ideal grill side dish, Mediterranean and low in calories. In addition to stale white bread, tomatoes and cucumber, onions and garlic as well as basil and parmesan are processed. The salad is made with white balsamic vinegar, olive oil, salt and pepper.
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