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Peel an onion and cut it into scales. Cut the pepper into cubes and slice the tomato. Heat two tablespoons of oil and cook the onion, pepper and tomato. When they are ready, add the meat, mix a little and add water to pass the level of the meat. Add salt and pepper and let the meat boil, covered.
Cut the mushrooms into small pieces and add to the meat 10 minutes before it is ready.
Put the Mexican mixture in a wok with a little oil, leave it for 5 minutes, then add salt and pepper and let it boil covered until all the vegetables are cooked. If necessary, add a little water.
Serve the meat with the Mexican mixture.
Mexican mixed tart
& Icirc & # 539i need for tart sheet & # 259:
300 g f & # 259in & # 259
150 g cold butter or margarine & # 259
3-4 tablespoons of cold water (or as it is necessary to bind the dough)
& Icirc & # 539i need for stuffing & # 259:
1/2 kg Mexican mixture
3 or & # 259
4-5 tablespoons of sm & acircnt & acircn & # 259
100 g of grated horse
Preg & # 259te & # 537ti a & # 537a:
Mix all the ingredients for the dough well and mix well. Then put the dough in the fridge for about 1/2 hour, after which it is rolled out in a tart form. Boil the Mexican mixture for 10 minutes in water with salt or a cube of vegetable concentrate, then drain well and leave to cool for a few minutes. 539in. Ba & # 539i ou & # 259le cu sm & acircnt & acircn & # 259. Spread the mexi & shycan mixture over the dough, place the beaten eggs on top with the whipped cream, sprinkle with the cheese and bake the tart in the oven at 180 degrees Celsius for 40 minutes.
Preparation: 25 minutes Baking: 40 minutes
Re & # 539and & # 259 sent & # 259 by Nadia Czompa, Baia Mare, Maramure County & # 537
If you want another tart, go to here.