Seven classics of Mexican cuisine (very easy) for a tasty snack

Desserts

We love Mexican cuisine and its richness in flavors, ingredients and preparations. In recent years, many of its most popular recipes have crossed the pond and nowadays names such as fajitas, burritos, quesadillas, tacos, tostadas or enchiladas attract attention. All of them are delicious, quick and easy to prepare and full of flavor.

Declared Intangible Heritage of Humanity by UNESCO in 2010, Mexican gastronomy goes far beyond what has been mentioned. However, these classics of Mexican cuisine are perfect for us to have a tasty snack and enjoy the weekend relaxed with friends and family. Let's see how we can assemble it.

Mexican tuna tostadas

Mexican tuna tostadas
  • Ingredients for two: 150 g of natural tuna, 1 tomato, 1 onion, 1 jalapeño pepper, 4 sprigs of fresh coriander, 4 corn tortillas, 5 g of ground cumin, 5 g of sweet paprika, 1 lemon, oil of olive, salt and ground black pepper.

  • Preparation: Finely chop the onion and tomato. We remove the stem of the jalapeño pepper and carefully devein (if we touch the seeds directly with our fingers and touch one eye, for example, it will sting us intensely). Finely chop the chili and cilantro. We heat a little olive oil in a pan, add the onion and fry for about two minutes.Add the tomato, the minced chili and the coriander. Add salt and pepper and leave on the fire for another three minutes. We drain the tuna and add. Sprinkle with paprika and cumin, to taste. Leave on the fire for about 10 more minutes, stirring from time to time. We serve on the tortillas that we will have heated in a pan with a little vegetable oil until they are slightly rigid, without being burned.

Link | Mexican tuna tostadas

Spicy tuna and avocado burritos

Spicy tuna and avocado burritos
  • Ingredients for two people: 250 g of natural tuna crumbs, 1 avocado, 50 g of onion, half a cucumber, 4 lettuce leaves, 3 tablespoons of mayonnaise, 4 wheat tortillas, 1 lemon, 1 jalapeño pepper, salt, pepper ground black.

  • Preparation: We drain the tuna and place it in a bowl. Finely chop the onion, garlic and chili and add them to the tuna along with the mayonnaise. Season and stir. Let the mixture rest in the fridge for about 20 minutes. Meanwhile, we split the avocado, peel it, remove the bone and mash its meat with a fork. Add the lemon juice and season to taste. We cut the cucumber into thin strips. To assemble the burritos we heat the tortillas in the microwave for about 40 seconds. At one end we place a lettuce leaf, a couple of tablespoons of the tuna mixture, the avocado puree, the cucumber and roll to form the burrito. We serve immediately.

Link | Spicy tuna and avocado burritos

Grilled chicken enchiladas and tomato sauce

Grilled chicken enchiladas and tomato sauce
  • Ingredients for two or four people: 1 red pepper, 1 green pepper, 2 red onions, 1 clove of garlic, 400 g of crushed tomato, 1 tablespoon of tomato concentrate, 1/2 teaspoon of chilli paste or harissa, 1 tablespoon Mexican spice mix, 300 g leftover grilled or cooked chicken, 200 ml light kitchen cream, Gruyère cheese, wheat or corn tortillas, black pepper, salt, extra virgin olive oil, fresh parsley or cilantro and 1 fresh chili (optional).

  • Preparation: Preheat the oven to 180ºC and chop the peppers, onions and garlic clove. Heat a little oil in a large frying pan and add all the vegetables. Lightly salt and pepper and cook for a few minutes until the vegetables begin to soften. Add the Mexican spice mix and the spicy chili paste, stirring well. Add the crushed tomato and tomato concentrate, mixing everything evenly. Bring to a boil, lower the heat and cook for about 10 minutes until it reduces. Correct salt. Paint a baking dish with oil where we can place the enchiladas adjusting them well. Arrange a corn or wheat tortilla, add a few tablespoons of the sauce, a portion of shredded roast chicken meat and Gruyère or Emmental cheese to taste. Roll up carefully and place in the pan with the seal facing down. Repeat until finished with the tortillas, making sure that the sauce is over. placing the enchiladas well glued to each other. Cover with the remaining sauce, add cheese on top and a little cream. Give a hit of pepper and bake for about 20-25 minutes. Serve with the rest of the cream, chopped cilantro and a thinly sliced ​​chili or chili pepper.

Link | Grilled Chicken Enchiladas and Tomato Sauce

Refried bean and melting cheese quesadillas

Refried bean and melting cheese quesadillas
  • Ingredients for four people: For the refried beans: 250 g of black beans, 1 bay leaf, 1 teaspoon of ground chili, sunflower oil and salt. For the rest: 4 wheat tortillas and 100-120 g of soft cheese (such as Arzúa Ulloa or Tetilla).

  • Preparation: We start with the refried beans. We check the black beans and wash thoroughly under the tap. We place them in a pressure cooker, along with a bay leaf, and cover them with plenty of water. Cook in position 2 for 30 minutes. We let the steam come out on its own before opening the pot. Drain the beans and reserve the leftover cooking liquid. We heat the sunflower oil in a saucepan, add the ground chili and, immediately afterwards, add the beans and season. We stir while crushing with a masher or with a fork. We incorporate part of the reserved liquid until obtaining a smooth and creamy, but compact puree. Ready the refried beans, there is nothing left but to assemble and heat the quesadillas. To do this, we cover the base of four wheat tortillas with refried beans and, on these, we place pieces of the cheese we have chosen. Cover with another wheat tortilla and heat, over medium heat, in a large frying pan. Flip to brown on both sides and serve immediately.

Link | Refried bean and melting cheese quesadillas

Tuna tacos

Tuna tacos
  • Ingredients for two: 400 g of fresh filleted tuna, 2 avocados, 1 ripe tomato, 100 g of onion, 1 lime, 1 jalapeño pepper (optional), 1 flour or corn tortillas, 1 tablespoon of extra virgin olive oil, thyme dry, salt and ground black pepper.

  • Preparation: Heat a few drops of olive oil in a pan and mark the fresh tuna fillets, previously seasoned with thyme and seasoned, over high heat for a couple of minutes on both sides. We lower the fire to medium low intensity and leave a few more minutes. We chop the onion and tomato. We peel the avocados, remove the bones. We cut one of them into dice and the other into wedges. Mix the avocado cubes with the tomato, onion, lime juice, salt and pepper. When the tuna is ready, we remove it from the fire and cut it into pieces that we add to the other ingredients. We stir by adding a little olive oil and adjusting the seasoning. Place the avocado wedges and a few tablespoons of the tuna and vegetable mixture on the hot tortillas and serve.

Link | Tuna tacos

Chicken fajitas in chipotle cream

Chicken fajitas in chipotle cream
  • Ingredients for two people: 2 chicken breasts, 1 red pepper, 1 onion, 2 chipotle chili peppers in adobo, 250 ml of liquid cream, 150 ml of milk, 5 g of granulated garlic, olive oil, salt and ground black pepper.

  • Preparation: Cut the chicken breasts into fajitas about three inches long. We also cut the onion into julienne strips. We open the peppers, remove all the seeds and also cut it into julienne strips. We heat a little oil in a pan and brown the chicken fajitas for about three or four minutes over medium heat. We add the pepper and onion. Season to taste. We prepare the creamy chipotle sauce. For this we place two or three chilies in the glass of a blender. Add the milk, cream, granulated garlic and salt to taste. Blend well until obtaining a somewhat thick creamy sauce. We pour this preparation into the pan in which we have the chicken and cook for ten minutes over low heat before serving.

Link | Chicken fajitas in chipotle cream

Prawn aguachile

Prawn aguachile
  • Ingredients for four people: 1 package of peeled shrimp tails, half an onion, 1 cucumber, 1 jalapeño pepper, 1 cup of lime juice, 1 tablespoon of lemon juice, salt and fresh coriander.

  • Preparation: We remove the intestine from the prawns, wash them, dry them with kitchen paper and open them in half, lengthwise. We arrange them in a bowl and sprinkle them with the lime juice. We let them marinate in the fridge for 10 minutes. We cut the onion into feathers, put it in a colander and pass it under the stream of cold water. We chop the coriander leaves. Peel the cucumber, open it in half, remove the seeds and crush. Add the lemon juice and season. We drain the prawns, we arrange them in a serving dish, on it we distribute the crushed cucumber, the coriander, the onion and the chopped jalapeño pepper. We serve right away.

Link | Prawn aguachile

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