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.
Delicious, tender, very quick to prepare cottage cheese cookies. The glaze with a citrus note makes the taste even richer, even more interesting. Recipe from the series “Guests on the threshold”. Mix all the ingredients and leave for 15 minutes to bake – try it?
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.
These rolls with the addition of pumpkin puree will perfectly complement the Easter table. Airy, soft, with pieces of chocolate inside. Try them and you! Happy Easter days!
Thanks to the large amount of healthy fats, fiber, iron in olives and their excellent flavor combination with hard cheese, this bread will show itself only from the best side. Delicate, airy crumb with a thin and crispy crust, with green onions, very fragrant, original, rich taste! Bread will be a great addition to the first and second courses on the festive table.
I love liver pates, but it is known that they put a lot of butter in them. I made the pate a little easier for myself, I don’t eat a lot of fatty foods. The result was a lightweight version of liver pate made from beef liver with the addition of carrots, baked in the oven in cream.
