More Mexican food recipes for you from www.tastiestrecipes.com



More Mexican food Recipes for you from www.tastiestrecipes.com.
Scroll down to see more tastiest recipes

You can click here for more Mexican recipes.
The recipes are very different and very different taste
By clicking on different links, you can find delicious recipes that you for yourself or family and friends can go prepare.
In preparing the recipes, you will see that the recipes from the website are not difficult to make.
The Mexican food recipes are all delicious recipes that are worth to go prepare.
With these recipes, you can fine wines to drink or a nice cold beer.
The beef was very tender and gives you a great feeling of satisfaction when your guests compliment you for your wonderful cooking.
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Beef Recipes, Baked Chicken Recipes, Easy Recipes, Ham Recipes, Ground Beef, Meatloaf Recipes, Mexican Food Recipes, Salad Recipes, Sandwich Recipes, Sauce Recipes, Pork Recipes, Pork Chop Recipes.

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Kitchen appliances by Amazon selected for you

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More Mexican food recipes

MEXICAN PORK TENDERLOIN

Preparation time: 30 minutes

Ingredients:

500 grams pork tenderloin
1 tablespoon Mexican seasoning
3 spring onions
1 red chilli
2 oranges
15 g fresh parsley
75 grams margarine
200 ml meat stock


Fold the tip of the tenderloin and fit this with a cocktail stick.
Rub them with the Mexican spices.
Cut the onions into thin rings.
Remove the seeds from the pepper and chop the pepper.
Scrub the orange clean and grate 1 tablespoon orange peel off thin.
Press the orange.
Finely chop the parsley.
Heat the margarine in a skillet until the foam pulls away.
Fry the pork fillets for about 5 minutes over medium high heat brown.
Place the meat on a plate.
Stir the orange juice with meat broth and orange rind into the pan and scrape loose encrustation.
Add the onions, pepper and half the parsley.
Bring to the boil and add the pork fillets in it.
Fry the pork tenderloins with lid tilted the pan for about 5 minutes gently cooked.
Place the tenderloin on a shelf, and keep them under aluminum foil hot.
Boil the cooking liquid in for about 2 minutes until a creamy gravy.
Stir the rest of the parsley.
Cut the meat into slices.
This is delicious with rice and a green salad with avocado.

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MEXICAN STUFFED CABBAGE LEAVES

Ingredients:

400 grams of chili beans
1 Chinese cabbage
300 grams minced
1 teaspoon ground cumin
a little salt
a little freshly ground black pepper
2 tablespoons coriander leaves
1 shallot
300g passata
a little tabasco
100 grams grated cheese


Drain the beans in a sieve and collect the moisture.
Remove the leaves from the cabbage and cook for about ½ minute in boiling water with a little salt.
Rinse under cold water and drain.
Fry the mince in a dry skillet loose and season with cumin, salt and pepper.
Mix the coriander and chili beans through.
Divide the beans and beef mixture on the center of the cabbage leaves.
Fold the long sides inwards and fold the leaves into packets.
Place them seam side down in a greased baking dish.
Peel and chop the shallot and stir in the sieved tomatoes.
Season to taste with a few drops of Tabasco.
Pour the sauce over the cabbage and sprinkle with the cheese.
Leave the food in the middle of the oven at 200C in about 25 minutes and be warm.
Serve with taco chips, sour cream and grated cheese.

bon appetit

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