Four Mexican meals that you can prepare for the week (RECIPES + VIDEO)

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  • Four Mexican meals that you can prepare for the week (RECIPES + VIDEO)
  • Picadillo con rajas, chicken with purslane, barbecue in green sauce and carnitas enchilados tacos
  • Kiwilimón makes our lives easier to organize ourselves with the food of the whole week

Four Mexican meals that you can prepare for the week. Who sometimes does not know what to cook? It is normal to feel lost or not knowing what to cook sometimes and the many day-to-day commitments such as work, taking care of children, going to the supermarket, among other things that absorb time, limit us when it comes to cooking.

Kiwilimón, who always shares recipes and cooking tips to facilitate and guide us in this area, has developed four Mexican food recipes that you can prepare for the week and thus take off one of your day-to-day tasks. With this ease of already having food ready for the week, you could spend this time completing another task and even have some free time that you can dedicate to yourself.

Picadillo with slices

Mexican meals for the week
Image: Kiwilimón

Preparation time: 35 min
Cooking time: 30 min
Servings: 4
Difficulty: Low
Presentation: Accompany with white rice and toasts.

Tips: You can add guajillo chili to the preparation, to give the picadillo a more intense color. Enjoy this picadillo with poblano pepper slices and corn, as an option for your quick and easy weekly menu. You can accompany it with toast or make golden tacos with this delicious stew, which is quick and practical to prepare.

Ingredients

2 tablespoons of vegetable oil, for the sauce
1/4 onion, in large pieces, for the sauce
1 clove of garlic, without peel, for the sauce
5 tomatoes, quartered, for the sauce
2 tablespoons of chipotle chili, for the sauce
1 Cup of chicken broth, for the sauce
2 tablespoons vegetable oil
1/2 cup onion, finely chopped
2 teaspoons garlic, finely minced
1 cup of carrot, in medium cubes

2 cups ground beef, beef
1/4 cup almond, chopped
1 cup of poblano rajas
1/2 cup canned corn, yellow, drained
1 bay leaf
To taste of salt
To taste of pepper
Enough of white rice, to accompany
Enough of toast, to accompany

Preparation

In a deep frying pan and with hot vegetable oil, sauté the onion together with the garlic and tomatoes until they begin to change color and appear shiny. Remove from heat and cool slightly. Blend the above together with the chipotle chile and the chicken broth. Reserve until use and continue with the preparation of this recipe for one of the Mexican meals for the week.

In a saucepan with hot vegetable oil, cook the onion and garlic while stirring until it changes its color to a bright tone. Add the carrot, ground beef and almond, cook for 10 minutes over medium heat. Pour in the smoothie from the previous step and add the poblano pepper slices, the corn and the bay leaf. Season with salt and pepper; cook for 15 more minutes over medium low heat. Serve hot with white rice and toast.

Chicken with purslane

Mexican meals for the week
Image: Kiwilimón

Preparation time 20 min
Cook time: 37 min
Servings: 6
Difficulty: Low
Presentation: Serve hot. Accompany with beans from the pot and corn tortillas and enjoy this recipe for Mexican meals for the week.

Tips: If you want you can use steam purslane, just cook them for 8 minutes in a steamer and add them at the end of the preparation. The purslane is an edible and medicinal plant, rich in iron, potassium, magnesium, vitamin A, B and C and they are native to Asia. It is generally used in salads and in Mexico it is considered an ideal quelite for various stews.

Ingredients

2 tablespoons of vegetable oil, for the sauce
1/4 onion, for the sauce
2 cloves of garlic, for the sauce
7 green tomatoes, in quarters, for the sauce
3 serrano peppers, without tail, for the sauce
1 1/2 cup of chicken broth, for the sauce
1/4 cup of coriander, leaves, for the sauce
1 tablespoon of cumin, for the sauce
To taste of salt, for the sauce

To taste of pepper, for the sauce
2 tablespoons vegetable oil
3 cups chicken breast, large cubed
1/2 cup of onion, in strips
1 1/2 cup pumpkin, in medium pieces
2 cups purslane, leaves
To taste of salt
To taste of pepper

Preparation

In a frying pan with hot vegetable oil, sauté the onion together with the garlic until they take on a bright color. Add the green tomato and the serrano pepper, cook for 8 minutes over medium low heat, stir constantly. Remove from heat once the tomato changes color. Blend the above together with the chicken broth, coriander and cumin, season with salt and pepper. Booking.

In a saucepan with hot vegetable oil, fry the chicken cubes until the skin begins to brown, remember to move so that all the parts cook evenly. Once the chicken is sufficiently browned, remove from the saucepan and reserve. In the same saucepan with oil, cook the onion and pumpkin for 3 minutes over medium heat. Add the chicken and pour in the green sauce, season with salt and pepper; cover and cook for 20 minutes. Serve hot. Accompany with beans from the pot and corn tortillas.

Barbecue in green sauce in pressure cooker

Mexican meals for the week
Image: Kiwilimón

Preparation time 30 min
Cook time: 1 hr 30 min
Servings: 10
Difficulty: Low
Presentation: Serve the barbecue in green sauce in a slightly deep plate. Accompany with corn and lemon tortillas.

Tips: The maguey stalk provides a characteristic flavor to the barbecue, it is necessary to grill it before to soften it. If the barbecue of your favorite restaurant no longer has the same flavor, prepare this recipe for Barbecue in Green Sauce in a pressure cooker, which will become your new option when you want to try a warm broth.

Ingredients

Enough water
1 maguey stalk, roasted
2 kilos of lamb meat, leg, clean shoulder
Enough of grain salt
1 tablespoon of allspice
2 chipotle peppers
1/4 white onion
2 cloves of garlic

1 branch of epazote
2 avocado leaves, chopped
3 liters of water, for the sauce
10 tomatoes, for the sauce
1 onion, for the sauce
1 tablespoon of allspice, for the sauce
5 cloves of garlic, for the sauce
5 serrano peppers, for the sauce

Ingredients (continued)

1 tablespoon of cumin, for the sauce
1 tablespoon of oregano, for the sauce
1/4 cup of fresh coriander, for the sauce
1/4 cup of epazote, for the sauce
1 avocado leaf, for the sauce
1 tablespoon of coriander seed, for the sauce
1 cup of broth, from barbecue cooking
1 tablespoon of Salt, for the sauce
1 tablespoon of oil

Enough of onion, filleted, to accompany
Enough of fresh coriander, chopped, to accompany
Enough of avocado, to accompany
Enough of radish, cut into strips, to accompany
Enough of fresh cheese, crumbled, to accompany
Enough of lemon, to serve
Enough of corn tortillas, to serve

Preparation

In a pressure cooker add the water, place a rack and cover with half of the maguey stalk. Arrange the meat, season with grain salt, allspice, chipotle chili, onion, garlic, epazote and avocado leaves. Cover the meat with the rest of the maguey stalk and the lid of the pressure cooker.

Cook the barbecue for 90 minutes after the valve begins to sound, remove the meat and reserve the broth. For the sauce, heat a pot with the water and cook the tomatoes, onion, garlic, and serrano pepper until the tomatoes change color.

Drain and blend with the cumin, allspice, oregano, coriander, epazote, avocado leaf, coriander seed and salt. Booking. On a board, unravel the meat from the barbecue. Heat a deep frying pan over medium heat with a little oil and fry the sauce.

Add 1 cup of the meat cooking broth and bring to a boil. Add the barbecue, season and cover with the stalk. Serve the barbecue accompanied by the sauce and decorate with onion, coriander, avocado, fresh cheese and radish. Accompany with lemons and corn tortillas.

Carnitas enchilados tacos

Mexican meals for the week
Image: Kiwilimón

Preparation time: 2 h
Cook time: 2 h 30 min
Servings: 10
Difficulty: Low

Presentation: Serve with cheese, radish, coriander, avocado and red onion. Tips: You will know that the carnitas are ready when the meat is broken. Although classic carnitas tacos will never go out of style, this recipe for carnitas enchilados tacos will be a great option to cook for a weekend.

Ingredients

7 guajillo chilies, deveined, seedless and soaked, for the marinade
2 ancho chili peppers, deveined, seedless and soaked, for the marinade
1/2 onion, roasted, for the marinade
3 cloves of garlic, roasted, for the marinade
1 tablespoon of allspice, for the marinade
1 tablespoon of cumin, whole, for the marinade

1 tablespoon of oregano, for the marinade
1 tablespoon of grain salt, for the marinade
1/4 cup of orange juice, for the marinade
1/4 cup of beer, for the marinade
2 kilos of pork, 3kg rib, leg, loin
1 cup of lard

Ingredients (continued)

1/4 cup orange soda
1 head of garlic
1 white onion, halved
1 orange, cut in half
Enough of vegetable oil
Enough of corn tortillas

1 cup Chihuahua cheese, crumbled
1 cup avocado, cut into wedges
1/4 cup radish, sliced
1/2 cup white onion, cut into rings
1/2 red onions, filleted
Enough of fresh coriander
Enough of serrano pepper, sliced

Preparation

For the marinade, blend the guajillo chili with the ancho chili, the soaking water of the chiles, the onion, the garlic, the allspice, the whole cumin, the oregano, the grain salt, the orange juice and the beer. until obtaining a smooth marinade. Strain and divide in two.

Pour half the marinade over the pork and marinade for about an hour in the refrigerator. Heat a deep frying pan over high heat with the butter, fry the marinated meat until golden brown and add the orange soda, the garlic head, the white onion and the orange.

Preparation (continued)

Bring to a boil and lower over medium heat. Cook the carnitas for 2 to 3 hours, stirring constantly. When they are shiny and the meat flakes easily, remove from the pot and cut the meat finely. Reserve hot and immediately continue with the process of this recipe for Mexican meals for the week.

Heat a comal over medium heat with a little oil, submerge each tortilla in the marinade that you reserved previously and cook on the comal. Fill the tortillas with the carnitas and form tacos. Place your taquitos in a dish, serve with the cheese, avocado, radishes, onion and fresh coriander. Serve with more sauce and lemon.

The post Four Mexican meals that you can prepare for the week (RECIPES + VIDEO) appeared first on Hispanic World.

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