Enchiladas Beef taco sauce and taco sauce Guacamole Preparation time: 45min. Difficulty: medium Secret: spice The enchiladas beef with taco sauce are a bit 'like the cannelloni grandmother Rosina for Sunday lunch. We find all the flavors and scents and are loved by the classic Mexican dish mean substantial and complete. With regard to the preparation of taco sauce, I refer you to that specific post, reminding you that you need Sammarzano ripe tomatoes, fresh red and green jalapenos, cumin and coriander seeds, lime, red onion, garlic and green pepper . If you are an absolute purist, you can prepare yourself otherwise procuratevene tortillas wrapped in your supermarket, no problem, however, are perfectly able to do their job.
Ingredients for four: 10 tortillas, 450 g of ground beef, 200 gr. of Emmental, three beautiful large white onions. There are then a tablespoon of cumin, a sweet paprika, salt, pepper and olive oil. Before you start working with the pan, grated Emmentaler the ground in a mortar and cumin. Cut the onion into thin strips and let it caramelize in the pan for about ten minutes. Gather with a perforated spoon and set aside . In the same pan over high heat saute the ground beef for 3 / 4 minutes, add crushed cumin and paprika and cook. Season with salt and pepper and set aside. Wash and dry the same pan, heat it and poggiatevi over the tortillas one at a time. As soon as you crossroad - the hiring of neologism to indicate a slightly crunchy texture, remove it and arrange on baking pan: sprinkle with a tablespoon of taco sauce, add a tablespoon of beef, one onion and one of Emmental cheese. Roll up the tortillas. Repeat the procedure with the remaining tortillas, taking care to balance the ingredients so that the stuffing used for all meat and onion, but leaving out a little less than half of taco sauce and cheese grated. When placed on your cannelloni dish, that is your tortillas, cover with the rest of the taco sauce and grated cheese. Bake with the oven at 180 degrees for about twenty minutes, or until the cheese has melted well.
The beef enchiladas are great extent as central in a substantial but tasty dinner. Calcolatene a pair each, some more for gluttons.
Council Sommelier : excellent beer, the classic Corona with a slice of lime or Soberana. But this is a dish full of flavor and fragrance-Beef, Emmental, caramelized onions, cumin, paprika, coriander seeds, you can also groped with a red wine of a certain structure and maturation. Reasoning that spice called spice, try a Taurasi in 2005 or a Shiraz from Lazio. Alternatively, or an aromatic grape, a white Alsace wine stain type or a Malbec from Argentina. Have fun searching for hints of tobacco, leather and licorice, ripe red wines, the aromas of fruit, flowers and plants in the vineyards aromatici.-Traminer, Riesling, etc.. Enjoy!
Preparation time: 10 min. for Guacamole, 20min. for Taco sauce. Difficulty: Easy Secret : level of maturity fresh avocado and jalapenos peppers.
The guacamole is to Mexican cuisine such as the MacDonald Ketchup, mustard to hot dogs to macaroni and cheese. Once in Tijuana, I ate the tortillas in a kiosk along the road very, very homemade. Neon light with bare wires, white plastic tables and "kitchen" on sight. It employed about fifteen people, ten of which were devoted to the assembly of Guacamole. In a highly efficient assembly line were peeled, pitted, sliced \u200b\u200band squashed HUNDREDS of very ripe avocado. Jelly final merged into 100 liter barrels, managed personally by what appeared to be the owner or at least the restaurant manager, who oversaw a large man with an air of brisk authoritarian entire production chain. At the end of a feast of tortillas from indigestion turned out to be the income of eight dollars (there were two). I paid with ten U.S. dollars, leaving two dollar tip to the cashier: I understand that with that amount has been fired and the cashier will be open for business on their own. We are preparing. Take a couple of very ripe avocado-key fund-to assess the degree and cut lengthwise so as to obtain two halves. Then rotate them in opposite directions and peel it off. Denocciolatele with a large spoon and then remove the peel by digging with the same spoon. In this way, waste nothing. Keep aside a grossly half and slice the other three. a white onion Peel and chop the knife. Clean type Sammarzano a ripe tomato, peeled, seeded and diced. Put all in blender, if you have one, otherwise you touch do-mash with a fork and add the juice of half a lime , two tablespoons of olive oil (glue Minuccio), salt, pepper and two drops of tabasco . If you find it-for example, the Paris-monoprix can add fresh coriander leaves , also excellent for the final decoration. Chop then with the blender and transfer to a bowl. By the third half of avocado that you have taken, you make little cubes and arrange over the sauce. Decorate with coriander leaves-an alternative that's fine too-parsley and a slice of Lime. is important that the guacamole is prepared and immediately served as it tends to tarnish (oxidize), despite the protective effect of Lime. If I had leftovers and did not want to toss, cover with plastic wrap in direct contact with the surface. The guacamole recipe appears in many Mexican-Tacos, grilled shrimp, tostadas, etc. .- is as a condiment and as a side dish. It's great as an aperitif, served with small tortillas, triangular those found in any supermarket, drinking good Mexican beer ice, like the Crown, with the inevitable slice of lime. Enjoy!
Taco sauce is a bit ' the equivalent of tomato sauce grandmother Rosina. Log in numerous recipes, including beef enchiladas, shrimp tacos, fajitas and lamb etc.. Need ripe tomatoes, model Sammarzano, peeled and seeded. Serves 4 calcolatene two apiece. The fundamental red and green jalapenos. There are then a green pepper , cleaned and cut into cubes and strips, a chopped red onion, three cloves of garlic, peeled and left whole, cumin and coriander seeds. Olive oil, salt, pepper and sugar cane. Juice of half a lime. For the spices: a teaspoon of coriander seeds and cumin in a a mortar. Grind until a fine powder. For jalapenos, three or four red and green, washed, seeded and chopped with a knife. Shocking Hazard: if you do it with your hands, wash them after carefully and avoid touching your eyes or worse, the pudenda. The effect could be very unpleasant! Preparation: you cook the red onion in a large pan with good olive oil for 4 or 5 minutes. Add the peppers, jalapenos, a teaspoon of brown sugar and spices. Saute over high heat for 5 minutes. Season with salt and pepper and add the lime juice and tomatoes. Little secret: In addition to fresh tomatoes into cubes you can put a little ' true sauce, a couple of spoons, Mutti type, which helps to tie it all together. Do go for another ten minutes. Taco sauce is consumed as it is, at least traditionally, but it is the key component of a series of flat-institutional cf. Beef Enchiladas.
Council Sommelier : In Mexico there are great beers of tradition and prestige, including the aforementioned Crown. Personally, I'm a fan of Soberana. If you have a drink with Guacamole, try a New Zealand Sauvignon as the Mount Nelson, good for relationship quality and price .
Matches impossible. Beef tenderloin cheese on macaroni. Tomato and mozzarella. Steak and chips. Butter and anchovies. Sausage and broccoli. There are perfect matches. Even out of the kitchen: Laurel and Hardy, Fred and Ginger, sun and sea, coffee and cigarettes. But there are also matching impossible. Those things can not stay together, like cat or dog and cabbage. In particular, the good sommelier should always match the right dish, the wine that best fits with those features. And 'This is what makes the wine and food, according the characteristics of sweet food-trend, fatness, juiciness to name a few-combine the wine properly. As far as the food is tasty pairing in contrast, while sweet foods for compliance. For example, a fresh cheese that trend and fatness are the dominant components, one can expect a good match with a dry white wine with good acidity (crispness) and flavor, or to wash the fatness, you could use a sparkling wine and enjoy the 'knock-on effect of CO2 (carbon dioxide). The goal must always be that of a clean mouth, a feeling of balance on palato.Il wine is good when it is combined well. With sweet you does a different job, one that combines the sweet wine, like a raisin or a Muscat. Ton sur ton . Recently, in a Parisian brasserie, I am delighted to be associated with a wonderful chocolate mousse in a chilled glass of Sauternes. Sauternes, the wine of meditation for excellence, is also excellent with the pate de fois gras or alone. And 'in fact told by meditation because you can sbronzarvici at six in the afternoon, magnificence on the sofa, without having to worry about match you with the right flat and justify its use with connotations such as "drink" or "digestion". But there are those foods that having a strong and predominant feature too, are too difficult to counter. This is the case of combinations impossible, that not even Tom Cruise succeed in the mission. A typical example is the acid-too-orange ice cream-too cold - and, listen, listen-too-rich artichokes mineral salts, which give the wine in contact with the metallic scent .
It is clear that this is not dogmatic and absolute because then there is always a sphere of personal choice in which everything can be defined good in moment they like and even without the diversity of tastes and the desire to experiment with many taste experiences there would probably still unknown, but it is certain that between coffee and cigarettes, oysters and champagne and prosciutto and melon on one side and an Eskimo in the desert , assa fetida and chicken pie with chocolate on the other, a difference exists . Speaking of chocolate, he should be considered for fatness predominant characteristics, intensity of flavor, a combination impossible, but only if we take into account the wine. Turning to alcohol strong in fact, chocolate, sweet and bitter, he found his soul mate: outstanding at the end of dinner a time for meditation combining a piece of dark chocolate with two fingers of fine rum!
Enjoy!
NOT on a bed of rocket Preparation time: less than 10min . Difficulty: Average Secret age of the beast, the plate temperature.
start from the boundary: for some years that the products belonged to the niches are to become consumer products. The 'weed rocket, whose nobility is just a step above the nettle and herb climbing haunts the dishes unpretentious menu of improvised last minute. Just to say, steamed prawns on a bed of rocket as the elusive cut of beef with rocket and cherry tomatoes Yes, the tomato, which is the major link with the third product in recent years has invaded our tables, restaurants, supermarket shelves and roadside restaurants: the buffalo mozzarella. As it comes within the pulmonary infernal trio to indicate the three agents parogeni pneumococcal, and Haemophilus-Moraxella held responsible for brocopolmoniti, I dare to speak cheerfully infernal trio gastronomy referring to the rocket, the cherry tomatoes and buffalo mozzarella.
So close to your thread takes a nice salad, for that reason that if given to a date would miss the object of your desires and will report here only at the end of this short dissertation, including rocket, but not on a bed, or maybe a lettuce or a salad, with two drops of lemon and olive oil to the inevitable hill Minuccio. If you must, you could use balsamic vinegar, medal podium behind the cardboard rocket, cherry tomatoes, mozzarella di bufala.
We come to the meat. I said that the secret is the age of the beast and I should also add his level of maturation, which may appear two points for granted, or pedantic, but what I want to emphasize is that only the adult cattle and beef is one and only Beef is red meat. If you are the guys who would call a piece of beef steak, perhaps indicating the name of veal and even praising the delicate tenderness or worse, maybe you're the same kind of people in front of a real piece of fillet of beef in Argentina, the want well-cooked.
Well, if you are a consumer of beef cooked well this post is not for you, like any vegetarians and serial killers. Let me give you some advice: if you do not bother to organize a barbecue beef and offer your friends steaks, sausages and pork neck, spend little and you will make a great impression. Well, now that we were alone among fans of meat with the blood we can continue with the recipe . As I said the other key element is the temperature of the plate and goes step with the age of the animal and cooking the blood. If the beef is really such, the single biggest secret is that is good as it is, burned out and raw inside. Rare , au saignant or blood that is, the only way to eat red meat. How fitting that the restaurant is a consumer of beef steaks well done, well done , you deserve that piece of meat in an advanced state of decomposizone expected to trim the chef at gourmet turn. The firing continued it will mask the taste was altered as well as the color to green. If you want to eat at home go for a nice piece high by your friend butcher, 250 grams of tenderloin, so the inside will be nice bloody and juicy. Your red-hot iron plate and sbatteteci on the thread that will begin to sizzle fiercely. Remain attached to the top but do not worry and do not interfere with forks or spatulas: as soon as it formed a crust on the surface in contact with the cast comes off and the thread should be shot. For this to happen, the 'unique condition is that the plate is hot . To determine if the temperature is right, pour a few drops of water - a small thing, and I recommend it without you noticing by visitors who may not understand the high-level of your goals and see what happens: If the liquid is immediately evaporated, You are almost there. While you finish cooking, add the salt. In serving dish, pour a few drops of olive oil and chopped Minuccio hill a bit 'of black pepper-sprayed avoid that already, it loses much aroma.
Serve immediately!
Council Sommelier : trivially a Chianti Classico or a noble Montepulciano. If you have to spend more money and want to stay in Italy, go on a Sagrantino di Montefalco, now the real Brunello di Montalcino. However, if you have passed the stereotype that Italian wine is the best in the world, something that has never been true that in recent years is even less, but do not want going gutted in Burgundy, try a California wine, a Zinfandel-type that is nothing but a clone of Primitivo di-Manduria or Cabernet Sauvignon Argentina will be pleasantly surprised.
PS .: The unmentionable reason that we want next to your thread because the salad is "grease" or, worse still, "I clean the mouth." Brrrrr ....
