Everyone is convinced that the main distinguishing feature of Mexican cuisine is a large number of hot pepper"Chile". And invariably associated with incredible sharpness. Atomic pepper, as often painted on the signs of Mexican establishments. However, I've only seen them in movies.
Often it is. Mexican dishes, most often, are a mixture of a wide variety of culinary styles and traditions - from the ancient Aztecs and Mayans, then the Spanish and French conquerors, and to the present. Now Mexican cuisine has become completely independent, however, having absorbed all the best from its predecessors, and ennobled with local traditions and flavor.
The main ingredients used in Mexican cuisine were originally characteristic of Mexico, and only then spread throughout the world. Local products typical of Mexico - corn or maize, avocado fruits (I love it very much), a variety of legumes - primarily beans, zucchini, potatoes, tomatoes, etc. World famous mexican dish, colloquially chili - an amazing combination of meat and beans.
The central place, nevertheless, is occupied by all sorts of varieties hot pepper. On the Scoville scale, local chili varieties can range from zero to a million hotness points, as long as Tabasco sauce contains only 5,000 to 10,000 units. Can you imagine!
Pork roast with corn kernels, vegetables and, of course, chili peppers is a delicious and spicy dish. The simplicity of cooking and the ability to vary the amount of spiciness make this dish almost universal and for every taste. And the question “what to cook from pork?” Will not cause difficulties. If for some reason the addition of chili to the dish is unacceptable, I advise you to cook spicy, lightly marinated with garlic and herbs, or serve as an addition to the dish.
Meat with corn. Step by step recipe
Ingredients (2 servings)
- Pork 300 g
- Canned corn 0.5 cup
- Onion 2 pcs
- Garlic 2-3 cloves
- red sweet pepper 1 PC
- Chili pepper 1-5 pcs
- Potatoes 3-4 pcs
- Vegetable oil 1 st. l.
- Tomato paste 1 tbsp. l.
- Parsley, dill 3-4 sprigs
- Salt, ground coriander, ground chili pepper taste
- It is convenient to cook meat with corn in a deep frying pan with a lid or a saucepan. This dish is easy to prepare outdoors. Meat - pork, neck is better, cut into not very large pieces. Once I asked a foreigner friend: how to cut meat? He asked - do you know cherries?? I know. Fine, cut like a plum.
Meat, corn and vegetables
- Heat up in a saucepan 1 tbsp. l. vegetable oil and put in it chopped pork for frying. Salt, add any spices at this stage - it is not necessary.
Meat cut into small pieces
- Without covering the saucepan with a lid, fry the pieces of meat over high heat for 8-10 minutes, stirring vigorously enough to evenly fry the meat.
fry the meat
- Peel and cut onion large straws. Sprinkle the meat with 1-2 pinches of ground coriander and salt a little. Add the chopped onion to the meat and fry everything over medium heat until the onion is soft.
Add onion to meat
- Red Bell pepper remove the stem and seeds, chop the pepper. The size of the cut is arbitrary, but not very small, so that the pieces of pepper are clearly felt in the dish.
- Chili pods, if you do not want to cook meat with corn overly spicy, are best used without cutting. Canned or dry pods are great. The amount of spiciness in the dish is entirely optional, but I will say this - meat with corn, pepper and vegetables should be noticeably spicy.
Add and fry chopped bell pepper, garlic and hot pepper pods
- Add chopped peppers, chili pods and coarsely chopped peeled garlic. Stew meat and vegetables under the lid for 10 minutes on the lowest heat.
Add canned corn
- Add canned corn kernels.
Add potatoes and simmer everything covered
- Peel potatoes and cut into cubes. Add chopped potatoes to meat and vegetables, pour half a glass of water from the kettle and simmer everything under the lid until the potatoes are almost ready. It usually takes 12-15 minutes. Gently mix the meat with corn and vegetables, being careful not to damage the chili pods, it is better to add spice to the dish in a controlled manner.
Dilute tomato paste
- Dilute with water 1 tbsp. l. tomato paste and add to saucepan. Gently mix everything and simmer for 5 minutes.
Finely chop greens
Stew with corn can be both a separate hot dish and an ideal addition to any side dishes. To prepare this miracle, you do not need to make a lot of effort, the main thing is to have the desire and necessary products in the refrigerator, and everything else is a matter of time!
Ingredients
- Pork meat (tenderloin) - 500 grams
- Canned corn - 1 b
- Sour cream - 2 tbsp. l
- Tomato paste - 1.5 tbsp. l
- Vegetable oil - 2 tbsp. l
- Salt - to taste
- Ground black pepper - to taste
- Pure distilled water - 1 tbsp
Cooking
Step 1
We take fresh pork tenderloin, rinse it under cold running water from blood and any other contaminants. Dry the pork with paper kitchen towels from excess moisture, put it on a cutting board and, using a knife for cutting raw meat, cut the tenderloin into portioned pieces with a diameter of 2 to 3 centimeters. Transfer the cut into a deep bowl.
Step 2
Using the key for canned food, open a jar of canned corn, throw it into a colander and leave it in this container for 5-6 minutes in order to drain the remaining marinade. After we shift the corn into a deep plate. We also put sour cream, vegetable oil, tomato paste, salt and black pepper on the kitchen table.
Step 3
Turn on the stove to a medium level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat is hot, carefully lower the pieces of pork into it and simmer it, stirring with a kitchen spatula. First, the meat will release juice, which will evaporate for 4 to 5 minutes. After the liquid has evaporated, sprinkle the pork to taste with salt, black ground pepper and fry the pieces of meat until golden brown. Then add 1.5 tablespoons of tomato paste and 1 cup of pure distilled water to the pan. Stir with a spatula until smooth and bring the liquid to a boil. Reduce the temperature of the stove to a small level, cover the pan with a lid and simmer the meat for 1 - 1.5 hours until fully cooked. The stewing time depends on the quality and type of meat. Pieces of tenderloin will reach readiness in 1 hour. After the required time has passed, the liquid in the pan will almost completely evaporate, it's time to introduce all the other products, first add prepared corn to the meat, well, and then add a couple of tablespoons of sour cream there, if desired, the amount of the last ingredient can be increased by 2 times, with sour cream don't ruin the dish. We continue to simmer the meat with corn and sour cream for another 15 - 20 minutes, without covering the container with a lid. Then turn off the stove, cover the pan with a lid and let the fragrant dish brew for 5-7 minutes. After we lay out the meat with corn on plates and serve.
Step 4
Stew with corn is served hot as a second course. Before serving, if desired, the meat is seasoned with sour cream, cream or chopped hard cheese, and sometimes this dish is sprinkled with fresh finely chopped dill, parsley, cilantro, green onions or basil. The taste of the dish is sweet and sour, moderately spicy, with tender almost crumbly pieces of meat. This yummy is pleasant to savor with a glass of dry or semi-dry red wine, and lovers soft drinks you can offer a glass of fresh pomegranate or grape juice.
Everyone is convinced that the main distinguishing feature of Mexican cuisine is a large amount of hot chili peppers. And invariably associated with incredible sharpness. Atomic pepper, as often painted on the signs of Mexican establishments. However, I've only seen them in movies.
Often it is. Mexican dishes, most often, are a mixture of a wide variety of culinary styles and traditions - from the ancient Aztecs and Mayans, then the Spanish and French conquerors, and to the present. Now Mexican cuisine has become completely independent, however, having absorbed all the best from its predecessors, and ennobled with local traditions and flavor.
The main ingredients used in Mexican cuisine were originally characteristic of Mexico, and only then spread throughout the world. Local products typical of Mexico - corn or maize, avocado fruits (I love it very much), a variety of legumes - primarily beans, zucchini, potatoes, tomatoes, etc. A world-famous Mexican dish, colloquially chili - an amazing combination of meat and beans.
The central place, nevertheless, is occupied by all kinds of hot peppers. On the Scoville scale, local chili varieties can range from zero to a million hotness points, as long as Tabasco sauce contains only 5,000 to 10,000 units. Can you imagine!
Pork roast with corn kernels, vegetables and, of course, chili peppers is a delicious and spicy dish. The simplicity of cooking and the ability to vary the amount of spiciness make this dish almost universal and for every taste. And the question “what to cook from pork?” Will not cause difficulties. If for some reason the addition of chili to the dish is unacceptable, I advise you to cook spicy, lightly marinated with garlic and herbs, or serve as an addition to the dish.
Meat with corn. Step by step recipe
Ingredients (2 servings)
- Pork 300 g
- Canned corn 0.5 cup
- Onion 2 pcs
- Garlic 2-3 cloves
- red sweet pepper 1 PC
- Chili pepper 1-5 pcs
- Potatoes 3-4 pcs
- Vegetable oil 1 st. l.
- Tomato paste 1 tbsp. l.
- Parsley, dill 3-4 sprigs
- Salt, ground coriander, ground chili pepper taste
- It is convenient to cook meat with corn in a deep frying pan with a lid or a saucepan. This dish is easy to prepare outdoors. Meat - pork, neck is better, cut into not very large pieces. Once I asked a foreigner friend: how to cut meat? He asked - do you know cherries?? I know. Fine, cut like a plum.
Meat, corn and vegetables
- Heat up in a saucepan 1 tbsp. l. vegetable oil and put chopped pork in it for frying. Salt, add any spices at this stage - it is not necessary.
Meat cut into small pieces
- Without covering the saucepan with a lid, fry the pieces of meat over high heat for 8-10 minutes, stirring vigorously enough to evenly fry the meat.
fry the meat
- Peel the onion and cut into large strips. Sprinkle the meat with 1-2 pinches of ground coriander and salt a little. Add the chopped onion to the meat and fry everything over medium heat until the onion is soft.
Add onion to meat
- Peel the red bell pepper from the stalk and seeds, chop the pepper. The size of the cut is arbitrary, but not very small, so that the pieces of pepper are clearly felt in the dish.
- Chili pods, if you do not want to cook meat with corn overly spicy, are best used without cutting. Canned or dry pods are great. The amount of spiciness in the dish is entirely optional, but I will say this - meat with corn, pepper and vegetables should be noticeably spicy.
Add and fry chopped bell pepper, garlic and hot pepper pods
- Add chopped peppers, chili pods and coarsely chopped peeled garlic. Stew meat and vegetables under the lid for 10 minutes on the lowest heat.
Add canned corn
- Add canned corn kernels.
Add potatoes and simmer everything covered
- Peel potatoes and cut into cubes. Add chopped potatoes to meat and vegetables, pour half a glass of water from the kettle and simmer everything under the lid until the potatoes are almost ready. It usually takes 12-15 minutes. Gently mix the meat with corn and vegetables, being careful not to damage the chili pods, it is better to add spice to the dish in a controlled manner.
Dilute tomato paste
- Dilute with water 1 tbsp. l. tomato paste and add to saucepan. Gently mix everything and simmer for 5 minutes.
Finely chop greens
What can be quickly cooked from canned corn? and got the best answer
Answer from Ўliya Sergeeva[guru]
A can of corn, a pack of black crackers, garlic, mayonnaise. Delicious and satisfying salad is obtained.
Answer from Irina Vedeneeva (Burlutskaya)[guru]
Salad "Obzhorka"
3 onions, 5 eggs, 1b. pickled corn, 200 grams of pickled champignons.
Cut the onion into half rings and fry in vegetable oil until golden brown. Add mushrooms and fry a little more.
Separately, beat the eggs and make the scrambled eggs. Slice the scrambled eggs.
Pour corn, fried onions with mushrooms and chopped scrambled eggs into a cup. Add mayonnaise, salt, pepper to taste. Very tender and tasty salad.
Answer from Yuliya Khodoreva[guru]
We eat it as a snack.
Answer from Lisa[expert]
Corn fried with onions: For the recipe you will need:
- onion - 1 pc.
- green onion- taste.
Potato soup with canned corn; Compound:
600-700 g potatoes,
650-700 g canned corn with decoction,
100-125 g onions,
100 g carrots
75 g parsley or celery (root),
2-3 tbsp. butter spoons,
salt, spices, herbs.
Cooking:
In boiling meat broth put potatoes cut into large cubes or into 4-6 parts and cook until half cooked, then add onions, carrots, parsley (root) sautéed until half cooked and continue cooking.
10-15 minutes before readiness, put canned corn along with broth, salt, spices.
When serving, sprinkle the soup with finely chopped herbs.
Mushroom salad with canned corn; Ingredients used in the recipe:
- mushrooms - 200g
- canned corn - 200g
- onion - 1 pc.
- vegetable oil - 3-4 tbsp. l.
- egg - 1 pc.
- sugar, salt, pepper, bay leaf, herbs - to taste
Cooking Instructions:
Peel fresh mushrooms, wash, boil in salted water with spices, then drain the broth, and cut the mushrooms into small cubes. Chop the onion. Mix all products, add salt, canned corn and season with vegetable oil. Transfer the finished salad to a salad bowl, garnish with herbs, sprinkle with sugar and chopped boiled egg.
Meat stew with corn in a pot
A very pleasant dish. The meat is softer, the corn is also delicious. But unfortunately, she let us down a little - she was not of waxy ripeness, but already almost ripe. Therefore, even after two hours of stewing, chewing it was quite noticeable. No, she wasn't tough. But some kind of rubberiness was still present. Therefore, my advice is to take only young cobs that are still splashing with juice. Or as a last resort, you can use frozen grains.
COMPOUND
1 large onion (~200g), 6 ears of corn (grain yield 500~600g), ~500g meat, 1.5 tsp salt, pepper, 1.5 cups water, 2~3 tomatoes
Chop the onion and meat. (It is better to take beef or lamb.)
Place onions, meat and corn in a clay pot. Pour in water and mix.
Do not salt!
Tighten the neck of the pot very tightly with foil in two additions.
Put in a cold oven. Set the temperature to t=200°C.
Leave for 1.5 hours.
Scald the tomatoes with boiling water, remove the skin and cut the stem. Cut and put in a pot. Salt and pepper. To mix everything.
If there is not enough liquid, then add boiling water.
Tighten the neck of the pot again with foil and put it back in the oven for 30 minutes.
The finished dish is served hot. When serving, you can sprinkle with fresh herbs.
Answer from ЄLЁR :)[guru]
Mix whatever you like and fill!
Answer from Nadezhda Marchenko[guru]
Cabbage (can also be Chinese) chop and mash + carrot + corn, season with mayonnaise, mix. Salt spices to taste. You can add crab sticks.
Answer from kittycar[guru]
Try to use in corn soup. Great item on a cold day. Sunyuli has several options.
link
link
Or a recipe from Ayn
Answer from --
[guru]
a light salad, and what was left to thump in a crab salad;)))
Answer from Pusinika[guru]
A jar of canned corn should be thrown into a colander and allowed to drain well. Then puree the corn, add 2 tbsp. l. cottage cheese and packing of 125 gr. shrimp, finely chopped. We rub on a fine grater 1 carrot, 2 cloves of garlic, 1 egg, 2 tbsp. l. corn flour and a spoonful of wheat, salt, pepper. We fry.
Answer from Vladimir Makovtsev[master]
you can eat it too))
Answer from Alla Tolmacheva[guru]
Corn fried with onions
For the recipe you will need:
- canned corn - 650-700g
- onion - 1 pc.
- vegetable oil - 2 tbsp. l.
- green onions - to taste.
Fry canned corn in vegetable oil with the addition of browned onions. Serve cold, sprinkled with green onions.
Step 1: prepare the meat.
We take a fresh pork tenderloin, rinse it under cold running water from blood and any other contaminants. We dry the pork with paper kitchen towels from excess moisture, put it on a cutting board and, using a knife for cutting raw meat, cut the tenderloin into portions with a diameter of 2 to 3 centimeters. Transfer the cut into a deep bowl.Step 2: Prepare the rest of the ingredients.
Using the key for canned food, open a jar of canned corn, throw it into a colander and leave it in this container for 5 - 6 minutes, to drain the rest of the marinade. After we shift the corn into a deep plate. We also put sour cream, vegetable oil, tomato paste, salt and black pepper on the kitchen table.
Step 3: Prepare the corn stew.
Turn on the stove to a medium level and put a frying pan with 2 tablespoons of vegetable oil on it. When the fat is hot, carefully lower the pieces of pork into it and simmer it, stirring with a kitchen spatula. First, the meat will release juice, which will evaporate during 45 minutes. After the liquid has evaporated, sprinkle the pork to taste with salt, black pepper and fry the pieces of meat until golden almost brown.
Then add 1.5 tablespoons of tomato paste and 1 cup of pure distilled water to the pan. Stir with a spatula until smooth and bring the liquid to a boil. Reduce the temperature of the stove to a small level, cover the pan with a lid and simmer the meat 1 – 1.5 hours until fully prepared. The stewing time depends on the quality and type of meat. The pieces of tenderloin will reach readiness in 1 hour.
After the required time has passed, the liquid in the pan will almost completely evaporate, it's time to introduce all the other products, first add prepared corn to the meat, well, and then add a couple of tablespoons of sour cream there, if desired, the amount of the last ingredient can be increased by 2 times, with sour cream don't ruin the dish.
We continue to stew meat with corn and sour cream 15 – 20 minutes without covering the container with a lid. Then turn off the stove, cover the pan with a lid and let the fragrant food brew. 5 - 7 minutes. After we lay out the meat with corn on plates and serve.
Step 4: Serve the corn stew.
Stew with corn is served hot as a second course. Before serving, if desired, the meat is seasoned with sour cream, cream or chopped hard cheese, and sometimes this dish is sprinkled with fresh finely chopped dill, parsley, cilantro, green onions or basil. The taste of the dish is sweet and sour, moderately spicy, with tender almost crumbly pieces of meat. This yummy is pleasant to savor with a glass of dry or semi-dry red wine, and lovers of soft drinks can be offered a glass of fresh pomegranate or grape juice. Enjoy!
Bon Appetit!
If desired, during the preparation of this dish, you can use any spices that are suitable for meat dishes, such as ground bay leaf, dried basil, juniper, sage, rosemary, marjoram, cardamom, a mixture of peppers and many other spices.
Sometimes pork is stewed with garlic, carrots and onions, and after that the rest of the ingredients are introduced and the dish is brought to full readiness.
Boiled corn can be used instead of canned corn if desired.
Instead of pork, you can use beef, veal, rabbit meat, turkey or chicken. But do not forget that their stewing time is different, for example, chicken is stewed from 25 to 45 minutes depending on the parts of the carcass, beef 1.5 - 2 hours, veal and turkey meat 1 - 1.5 hours, rabbit 1 hour 20 minutes.
