Spicy Latin American cuisine is finding more and more followers in other regions of the world. In stores, you often find frozen Mexican dishes that are quite simple to fry or heat in the microwave. Mexican food is also on sale. mixture. But you can make it yourself if you can find all the ingredients. In addition, to prepare such a spicy dish, it would be great to have pharmacy supplies at home. The ratio of ingredients must be strictly observed; an excess amount of anything can greatly spoil the taste of the dish.

You will need

• Saffron
• Oregano
• Allspice
• Brown sugar
• Smoked paprika
• White pepper
• Frying pan
• Porcelain mortar and pestle

Instructions

1. The mixture will be quite spicy; you need to add it to dishes in small quantities. Take a small frying pan. There is no need to lubricate it. Mix the spices first in a small bowl. Put 1 teaspoon (without a slide) of oregano, add 15 grams of finely chopped chili and a pinch of saffron. Pour it all into a frying pan and heat it up a little. Be careful not to burn the contents. Each one needs to be heated for a few minutes, primitively, so that the spices become more fragrant.

2. Cool the mixture. Add a tablespoon of Jamaican pepper, the one that needs to be ground in advance, 2 tablespoons of chestnut sugar, 4 tablespoons of paprika and a few white peppercorns. You can also grind it in advance. Pour it all into a mortar and grind it into powder.

3. Pour into mixture 2 more tablespoons of chestnut sugar and mix again. The mixture is ready for use. It can be added to dishes immediately, but it can also be saved for the future. To do this, take a clean, dry jar with a tight-fitting lid and place it there. mixture and place in a cool, dry place. With this number of ingredients, you will get a little less than a standard glass of Mexican mixture.

4. like this mixture Can be added to baked vegetables. Even ordinary potatoes will take on a strange taste. You can also put it in chicken - it won’t be Mexican chicken at all, but something similar.

Mexican cheese cakes are very simple to prepare. In addition, this dish will amaze you with its delicate taste. Hurry up to do it.

You will need

• – wheat flour – 2 cups;
• – skim milk powder – 1/4 cup;
• – butter – 50 g;
• – sugar – 0.5 teaspoon;
• – water – 3/4 cup;
• - salt;
• – grated hard cheese – 0.5 cups;
• – baking powder for dough – 1 teaspoon.

Instructions

1. Wheat flour, sifted in advance together with an ingredient such as baking powder, combine with granulated sugar and skim milk powder. Season this mixture with salt to your taste, then stir it properly.

2. Using a knife, turn the cold butter into small cubes and add it to the core dry mass. Meticulously grind all the ingredients together, thus forming small crumbs.

3. Grind the strong cheese. To do this, it is best to use the smallest grater. After this procedure, add the cheese to the creamy crumbs. Add water little by little to the resulting mass and knead it little by little until it becomes completely homogeneous, that is, without a single lump.

4. After carefully kneading the dough, roll it out into a layer whose thickness is 2 centimeters. Divide the resulting cake into 6 identical parts.

5. Place the resulting pieces one by one on a frying pan greased with butter and fry first on one side until the dough begins to rise. Once this happens, turn them over and cook for another 10 minutes. Mexican cheese cakes are ready! You can bravely serve them to the table and delight your loved ones with them.

Tip 3: How to cook frozen vegetables in the microwave

You can make different dishes in the microwave. It will make an appetizing soup, an airy omelet, and a suitable casserole. You can stuff vegetables and cook them in this miracle of modern technology.

Vegetables with rice and omelet

Frozen vegetables will help you create a satisfying, light and appetizing dish. To do this, take: - 1 pack of frozen vegetables weighing 450 g; - 4 tablespoons of boiled rice; - 250 g of chicken fillet; - 1 tablespoon of butter; - 1 tablespoon of water; - sour cream, ketchup or mayonnaise. Vegetables must first be defrosted without removing it from the packaging. Make a couple of pricks in it and put it on a plate. Place it in the microwave. The vegetables will defrost slightly within 2 minutes at full power. Now you need to pour them into a container, add salt, add oil, rice and put it all in the microwave at full power for 5 minutes. It turned out to be a suitable dietary dish. You can eat it with sour cream, mayonnaise or ketchup. This dish is perfect for those who maintain their normal figure. To make an omelette, place 300 grams of frozen vegetables in a large heatproof bowl, add 2 tablespoons of water and microwave on full power for 5 minutes. During this time, mix 2 eggs with a pinch of salt. You can beat 2 whites with salt, and then mix them with one yolk. The final option is lower in calories. Add half a glass of milk to the eggs, mix it all and pour over the vegetables. After 5-7 minutes, the omelette, having been baked in the oven, will be ready.

Frozen stuffed vegetables

Meat lovers can make stuffed peppers. You can stuff them in the fall, when they are sold everywhere at a low price, and after that, put them in the freezer for storage. Then you can get 4-5 pieces at any time, place them in a bowl and cook in the microwave. You can also cook store-bought frozen stuffed peppers there. Make a special sauce by mixing mayonnaise, ketchup, bouillon cube and water. A more dietary option is salted tomato paste diluted with water. Pour each of these mixtures into a large glass or plastic bowl and place the stuffed peppers in it. The liquid should cover them by two-thirds. Turn on the device at full power for 4 minutes. Reduce power slightly and simmer the dish for another 10 minutes.

Light soup

To prepare the soup, grate the carrot and chop the onion. Place them to fry in a glass fireproof pan for 3 minutes in the microwave, adding a tablespoon of vegetable oil. Carefully remove the container (it is hot!) and pour a liter of boiling water into it. Add salt, 150 grams of frozen green beans and cauliflower. Place the dishes in the oven for 6-10 minutes. Sprinkle the finished soup with fresh herbs and serve with rye croutons.

Video on the topic

Note!
The salt must be coarsely ground and not iodized. Instead of a mortar, you can use a coffee grinder, but it will be better if it is a special coffee grinder for spices.

Helpful advice
In stores you can often see bags of frozen Mexican mixture. This is a completely different mixture, it contains a lot of vegetables. There is corn, peas, broccoli, cauliflower, carrots, onions. This Mexican mixture makes a good salad, one that can be eaten both in winter and summer. Pour cold water over the vegetables, add salt and bring to a boil. Cook for 3 minutes. Add 100 grams of finely chopped dry smoked sausage to the salad. The salad turns out appetizing without any spices. But if you like it spicy and add a pinch of “Mexican mixture” of spices to the “Mexican salad”, you will get a real Latin American dish.

Mexicans love their food on the spicy side, but this Mexican blend is anything but. These are frozen vegetables that are blast frozen at very low temperatures. Thanks to this, they retain a much larger amount of vitamins and microelements.

A huge variety of dishes can be prepared from the Mexican mixture. Frozen vegetables can be stewed, boiled, fried, or deep-fried. Both vegetarian and meat soups and main courses are prepared from the mixture. In addition, stewed vegetables are a wonderful side dish for fish.

The Mexican mixture includes: - carrots; - green beans; - green pea; - bell pepper, cut into pieces; - corn.

Some manufacturers add celery and onions to the composition.

Mexican salad

This dish is a very filling appetizer. To prepare it you will need: - 1 package of Mexican mixture (400 g); - 200 g ham; - 200 g smoked sausage; - 1 can of canned red beans; - crackers; - ground black pepper; - mayonnaise.

Simmer the vegetables in a saucepan for 10–15 minutes. There is no need to add water or oil. The frozen mixture will release the required amount of liquid when heated. Cool the mixture.

Cut the ham and sausage into strips. Open the can of canned beans and drain the liquid. Combine beans, chopped sausage, stewed vegetables and croutons. Add pepper to taste. Season the salad with mayonnaise to taste.

In this recipe, sausage can be replaced with boiled meat

Mexican soup

To prepare this dish, take: - pork or beef bones; - 1 package of Mexican mixture; - 3–4 potatoes; - salt and pepper to taste; - cream; - greenery.

Cook the meat broth. Remove the meat, separate it from the bones and cut into portions. Strain the broth until it is clear.

Peel the potatoes and cut into cubes or small pieces. Place in boiling broth and cook for about ten minutes. Add the Mexican mixture to the soup and cook for another 10-15 minutes. Sprinkle the finished soup with herbs and season with cream to taste.

The soup can be made spicier by adding a chili pepper while cooking. When the dish is ready, remove the pepper, otherwise the soup will be too hot and spicy

Mexican pork

You will need: - 300 g pork tenderloin; - 1 pack of Mexican mixture; - 3–4 large tomatoes; - 1 onion; - vegetable oil; - salt and pepper.

Rinse the pork under running cold water and cut into portions. Peel the onion and cut into half rings. Salt and pepper the meat, add the onion, mix everything and put in a cool place to marinate for about one hour.

Heat oil in a saucepan. Add the marinated pork along with the onion and fry until the meat changes color. Then add frozen vegetables and simmer covered for 10 minutes. Stir the mixture periodically to prevent it from burning.

At this time, cut the tomatoes into fairly large slices and place in a saucepan. Mix everything thoroughly and simmer for 20–30 minutes over low heat. Pepper the finished dish and sprinkle with finely chopped herbs.

Mexican mix with rice

Many of us know what Mexican blend is. Today we will prepare it at home using this simple recipe with rice.

Mexican mix is ​​a convenience product sold in the same places where you can see frozen vegetables in bags, chopped potatoes prepared for deep-frying, and other similar products. It represents a certain set of vegetables. To make the Mexican mixture, simply pour the contents of the bag into a frying pan or saucepan and fry or boil. What's good about this mixture? Many people, including me, like it because of a certain combination of products.

Mexican mixtures usually contain vegetables such as bell peppers, corn, green peas, carrots and green beans. This is a classic set. This is exactly the version of the Mexican mixture with rice that we will prepare today.

• After cooking you will receive 4 servings
• Cooking time: 30 minutes

INGREDIENTS

• green peas, 200 g
• bell pepper, 200 g
• beans, 200 g (green)
• carrots, 200 g
• corn, 200 g
• rice, 1 cup
• onion, 1 pc.
• vegetable oil, 2 tbsp.
• water, 2 glasses
• hot peppers,
• black pepper,
• salt,

HOW TO COOK MEXICAN RICE MIX:

Place frozen green peas in boiling water for 2 minutes. Boil and drain in a colander, rinse with cold water and dry.

Boil the green beans in boiling water for the same amount, drain in a colander, and also pour cold water over them to stop the cooking process and dry.

Peel the carrots and cut into small cubes, 2 minutes. Blanch in boiling water, cool in ice water, and dry.

Boil the corn kernels in the same way, rinse with cold water and dry.

Cut the bell pepper into small cubes, removing the stem and seeds.

Combine all the prepared vegetables for a homemade Mexican blend.

Rinse the rice in several waters, add water so that it covers it by 1 cm, cook until tender.

Peel the onion and cut into small cubes, fry in a frying pan with a small amount of oil, stirring until soft, add the Mexican mixture, fry for 10 minutes. (if the mixture was frozen) or 5 minutes if the vegetables were not frozen.

Add the rice to the vegetables in the frying pan (there should be no liquid in it), stir, fry for 1 minute, season with pepper and salt to taste, add hot pepper to taste.

Serve the Mexican mixture with rice as a side dish or as a hot dish on its own.

Bon appetit!

For added spice when frying onions, you can also add a little chopped garlic. Soy sauce added at the end of frying will give the dish an even more interesting taste - be careful not to over-salt it.

Friends, do you prepare vegetable mixtures similar to Mexican ones at home? Or do you prefer to buy them ready-made? What dishes do you make with them? Share your experience in the comments!

Author Olga Nikitina

The Mexican mixture “4 Seasons” is sold in the AUCHAN supermarket at a price of 67.1 rubles. for a package weighing 400 grams:

Description and characteristics

CJSC “Zakhidny Cold Storage Plant”, Moscow region, Russia.

Mexican mixture “4 Seasons” of frozen vegetables 400 g.
Ingredients: carrots, green peas, corn kernels, peppers, green beans.
Nutritional value per 100 g: fats 0.9 g, proteins 3.4 g, carbohydrates 16.4 g.
Energy value: 87 Kcal.
The product does not contain genetically modified ingredients.
Do not defrost before cooking.
Cold appetizer: cook the desired amount of product in a small amount of water with added salt until cooked. Serve after
cooling with the addition of mayonnaise or sauces.
Garnish: place the desired amount of product in a frying pan with preheated oil or fat. Fry until done
stirring continuously. Add salt and spices to taste.
Store at T -18 C.
Shelf life 2 years.
Thawing the product and re-freezing is not allowed.
Needle perforation on bags is a technological procedure that ensures the removal of excess air that was in the bag with the packaged product.

Perforation does not affect the quality of the product and its shelf life.

TU 9165-010-47569210-10

There are other vegetable mixtures - it makes sense to try them all to evaluate their taste and reduction in cooking time. But you need to realize that it is usually more profitable to prepare vegetable mixtures yourself - then they will cost much less and will be much healthier.

I invite everyone to speak out in

Frozen Mexican mixture is a bright and juicy vitamin semi-finished product that makes it possible to quickly prepare a dietary side dish for any dish, an ideal addition to rice porridge and mushrooms. Its composition can be varied to suit your taste and supplemented as the vegetables ripen. The main thing is to prevent the finished mixture from defrosting.

Peas and green beans are the main sources of vegetable protein, and peppers and chicken are rich in carbohydrates, so we get a full set of essential nutrients by consuming a vegetable mix that so vividly reminds us of summer on a bad winter day.

Ingredients

• 2-3 young ears of corn
• 250 g green peas
• 1-2 carrots
• 1-2 pcs. red bell pepper
• 350 g green beans (green)

Preparation

1. Since green peas ripen earlier than other vegetables needed for the mixture, it is recommended to blanch them for 1 minute in boiling water and freeze them in a separate bag. Beans, on the contrary, are harvested later than everyone else and therefore are added to the already frozen mixture. Peel the carrots, rinse them to remove all dirt, and cut them into large pieces. Place the slices into a deep bowl.

2. Add frozen green peas to it. A canned product is not suitable for creating a mixture.

3. Remove seeds from red sweet bell peppers by cutting off the cap with the stem on top of each vegetable. Rinse in water and cut into the same large cubes.

4. Clean each young ear of corn from leaves and plant fibers. Wash it in water and use a sharp knife to cut off all the grains into a bowl with the rest of the vegetables. Be sure to make sure that the corn is young, otherwise when stewing, all the vegetables will already be ready, but it won’t be there yet! Check the corn kernels by pressing on them with your finger - milk juice should squirt out of the kernels.

5. Gently mix all the contents of the bowl together. No need to add salt - the mixture will freeze!

6. Distribute it into bags, carefully tie the bags and place them in the freezer.

7. As soon as the green beans are ripe, rinse them in water, cut off the ends on both sides of each pod and cut into oblong pieces.

8. Having untied the bag with frozen vegetables, simply pour the required portion of the cut beans into it and tie it again, and then place it in the freezer again. There is no need to defrost the mixture!

Store the mixture for about 1 year, removing it as needed and preparing juicy, colorful side dishes for meat or fish dishes.

Note to the hostess

1. People who have been to Mexico claim that the recipe list of absolutely all first and second courses common in this state contains tomatoes. Perhaps they are right. Or maybe the love of tomatoes is typical only for residents of certain regions of the colorful country, where each citizen makes a personal contribution to the traditions of national cuisine. In any case, freezing miniature cherry tomatoes and then adding them to the vegetable mix will be a good idea: its taste and appearance will benefit.

2. The fact mentioned above determines the following advice: when stewing a Mexican mixture, do not skimp on the Chili tomato sauce. In it, vegetables that have previously undergone both heat and cold treatment will reach optimal readiness, acquiring a sourish-spicy taste in the process. It fully corresponds to the culinary canons of Central America.

3. This frozen preparation will add a savory flavor to fluffy rice or tender couscous. If vegetables significantly predominate over cereals (approximately 4:1), the result will be better than with the opposite proportion. On fasting days, when your soul craves variety, you can experiment with bulgur, buckwheat, barley, but semolina and oatmeal do not go well with such a vegetable cocktail.

The very fast pace of modern life forces us to increasingly cook from semi-finished products. One of the popular semi-finished products for preparing a wide variety of dishes today is the Mexican mixture. “Shock” freezing of fresh vegetables allows you to preserve all their beneficial properties. The Mexican blend includes corn, onions, green peas, green beans and bell peppers. This unique composition of vitamins and flavors makes this frozen mixture truly versatile!

Mexican stew

What can you make from Mexican mixture? For example, a very tasty and healthy side dish for any meat dishes. To do this, heat a little butter or vegetable oil in a frying pan and place the frozen mixture on it. After a couple of minutes, add a little water or broth, add salt and spices. Simmer, covered, until tender, about 10-15 minutes. Serve with meat or as a separate vegetable dish.

Omelette

For anyone who loves omelets, it will be interesting to diversify their traditional preparation with a Mexican mixture. To do this, fry the Mexican mixture a little in a frying pan with butter. The quantity depends on how many people you are preparing the omelette for. To prepare an omelet from two eggs, you need to take about half a pack of Mexican mixture (200 grams), a couple of spoons of milk, salt and spices. Pour the fried Mexican mixture with beaten eggs, milk and salt. Cover with a lid and cook until the omelette is ready.

Mexican Blend Soup

What can you make from a Mexican mixture for your first course? For example, an easy and quick to prepare soup. Depending on your preferences, you can make it a pure vegetable soup or a meat broth with meat. You need to add a couple of diced potatoes to the broth and cook until half cooked. If your family likes thick soups, you can add half a glass of washed rice. When the potatoes and rice are almost done, add one packet of the Mexican mixture and cook until done. The soup turns out aromatic and light. It is perfect, even for those who are on a diet for some reason.

Mexican mixture for children

What can you make with Mexican mixed vegetables for young children? If your baby is already at the age when he can be given soups or vegetable purees, then the Mexican mixture will be an excellent helper for mothers who care about the health of their child, and at the same time try to spend more time communicating with the child than standing at the stove. To prepare vegetable puree, add a small amount of Mexican mixture with water and cook until tender. Then drain the water and blend the vegetables with a blender. If the puree is too thick, dilute it a little with the broth in which the vegetables were cooked. Children's soup is prepared in the same way. You can also add one potato to add thickness. To make the soup easily digestible, you need to beat it with a blender, turning it into a puree soup.