What’s really missing in winter is the hot Mexican sun. But nachos, burritos, and quesadillas can be on your table at any time of year: Mexican fast food knows no mercy and with the right quality of preparation easily puts slim burgers on the blades.
What’s really missing in winter is the hot Mexican sun. But nachos, burritos, and quesadillas can be on your table at any time of year: Mexican fast food does not know mercy and with the right quality of preparation easily blades slim burgers.
Half of the success in self-cooking burritos is made from corn flour (tortilla), which is wrapped in chicken (or pork) with vegetables and melted cheese. The burrito is eaten exclusively by hand, which means that the tortilla must be strong enough to withstand the prolonged exposure to the stuffing and extremely elastic – to keep this very stuffing.
- 1/2 glasses of cornmeal
- 1 teaspoon of salt
- 50 grams of margarine
- ¼ hot water
We add salt to the flour, mix it. Finely chop or grate margarine, add to the mixture and grind to a hundred percent plasticity. The margarine will bind the flour and in the meantime, cut the finely rolled plate into the right amount of pieces and fry it without oil – on each side for about 30 seconds.
The complexity of preparing a tortilla is more than redeemed by the ease with which the filling is prepared. For 5 servings you need half a kilo of chicken fillet and, according to personal preferences, rice, tomatoes, onions, sweet pepper, herbs, and cheese.
All that can be cut is cut and stewed for 15 minutes on a strong fire, rice is boiled and mixed with grated cheese.
As a result, everything is combined, wrapped in a tortilla and heated for another 5-7 minutes in the oven (180 degrees) to melt the cheese.
Like the planets around the sun, the good half of all Mexican cuisine revolves around the tortilla. Nachos could have become ordinary potato chips with a national flavor – if it weren’t for cornmeal. Baked flat, dry and crisp – with no excess oil, which often sinned potato brothers.
The legend of nachos is banal: one of the hotel’s chefs was visited by high-ranking guests, and there were no products that corresponded to the status – we had to twist it out. In fact, nachos had been prototyped in Mexico since time immemorial, drying corn dough plates in the sun. The chef (let’s say) just added the sauce to it – but it turned out really well.
For Mexican nachos, you’ll need it:
- 1 glass of cornmeal
- 20 grams of olive oil
- ½ glass of warm water
Sift the flour, mix it with oil and water, mix the dough, which we roll as thinly as possible. Cut into large triangles, place on a baking tray, spray the remnants of oil – and in the oven until golden. The chips are ready! Business sauce by sauce – in Mexico they serve more than a dozen kinds of nachos. We limit ourselves to one – but cheese.
- 100 grams of butter
- 500-600 grams of hard cheese
- 1 glass of sour cream
- 1 chili pepper
Melt the butter, pour grated cheese and sour cream. Stir it slowly, keep it low on fire. Slice the pepper finely and sprinkle into the mixture, continuing to stir until almost complete homogeneity – the sauce should not have pieces of pepper: actively use a blender.