Mexican Fajitas with a Side Dish Recipe

| By Editor

Fajitas is one of the most popular and traditional Mexican dishes. Fajitas are not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are cooked with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. You can’t do without onions and hot peppers in this kitchen either. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, rather cheap and not very soft pieces of beef are used for fajitas: peritoneum, sides and tenderloin (barrel, round, skirt, London broil, etc.). Therefore, it is very important for fajitas to cut the meat into very thin strips – across the fibers. In order for the meat to fry and remain juicy, cook them over very high heat. Of course, no one will forbid you to cook fajitas from more expensive steak chops: thick edge, thin edge, shackles, cereals and rump, and, of course, fillets. Although, in this case, it will not be quite a traditional fajita.

       

Fish Stew with Creamy Tomato Sauce Recipe

| By Editor

I cook this dish quite often. In my opinion, the main thing in it is the sauce. It is a combination of a delicate creamy taste with the sourness of tomatoes, the piquancy of olives and is complemented by the texture and taste of vegetables. All this goes very well with fish. To do this, fish stew can be cooked in different ways. You can pan in flour and fry, or you can cook in the form of a sou. As a result, the fish turns out to be very tender, and fried a little fatter, but with an additional delicious taste. The combination of red and white fish gives an interesting shade to the dish. Serve with ratatouille, as in this recipe, or with crumbly rice.