How to cook Mexican mix in the oven. How to freeze Mexican mix and what to cook from it

Somehow I got my hands on a bag of Mexican frozen mix. I didn’t want to invent, let alone cook complex intricate dishes, so I had to cook something simple, tasty and satisfying. Namely, an omelet with a Mexican vegetable mixture. A whole frying pan of such an omelet is quite enough to feed a family of three.

To prepare the dish, you will need a package of frozen Mexican mix, chicken eggs, vegetable oil for frying, preferably refined, salt, spices. You can defrost the vegetable mixture in vivo, not necessarily to the end - the vegetables will "reach" in the pan. Transfer them to a colander and rinse under running water, then shake a few times to drain excess water.

Given that the Mexican mix consists of: corn, green peas, green beans, carrots and zucchini, you can easily find these ingredients on the shelves of your refrigerator, so it is not necessary to buy ready-made. Send the vegetables to a frying pan pre-lubricated with refined oil and heated, fry over low heat while you beat the eggs - just a couple of minutes.

In a large convenient dish, beat 4-5 chicken eggs, salt and add spices. If desired, you can add 30-40 ml of milk. Whisk well with a fork or whisk.

Pour the beaten eggs into the pan and mix them with the vegetables. Cover with a lid and simmer over low heat, checking periodically to see if it burns. After 5 minutes, you can make holes in the omelet with a spatula through, to the very bottom of the pan, so that it bakes faster and so that, until the top comes to readiness, the bottom does not burn.

If desired, at the very end of cooking, you can rub everything with hard cheese, it will turn out even tastier. But we liked it too. Serve the omelette with a side dish, meat, fish, or just sauce.

An omelet with a Mexican vegetable mix can be served immediately before it is cold, or left in the morning - for breakfast - you will not be disappointed. Bon appetit!

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Mexican cuisine, which combines the culinary traditions of several peoples, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

1 red bell pepper
1 yellow bell pepper
1 red onion
1 chili pepper
1 can canned red beans
300 g beef
2 tbsp. l. tomato paste
3 art. l. vegetable oil
1 lime
4 wheat or corn tortillas

Cooking:

Cut the beef tenderloin, bell pepper and chili pepper into thin strips.
Marinate meat in lime juice for 1 hour.
Put the vegetables in a hot frying pan and fry for 10 minutes.
We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
Add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
The fajitas filling is ready! Serve it with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is consumed as a snack and eaten with corn chips.

Ingredients:

2 tomatoes
3 ripe avocados
1 onion
1 chili pepper
1 lime
1 garlic clove
bunch of cilantro

Cooking:

Finely chop the onion, garlic and cilantro. Grate lime zest.
Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
Knead all the ingredients with a fork. Salt and mix again.
Add a couple of tablespoons of water and lime juice.
We clean the avocado from the skin, remove the stone and cut into several pieces.
Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Bon appetit!

Fresh mexican salsa

The spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

3 tomatoes
1 onion
4 garlic cloves
2 chili peppers
juice of 1 lime
2 tbsp. l. tomato paste
2 tbsp. l. olive oil
zira, salt, pepper to taste

Cooking:

Remove the skin from the tomatoes, cut into cubes.
Cut the onion and garlic the same way.
We clean the chili pepper from seeds, cut into strips.
Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Drizzle with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

300 g red beans
2 l vegetable broth
1 bunch cilantro
8 garlic cloves
2 red chili peppers
1 st. l. zira seeds
1 st. l. coriander seed
1 tsp allspice
4 tbsp. l. olive oil
salt to taste

Cooking:

Soak the beans in cold water and leave for 8-10 hours.
Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
Pour 2 cups of broth into a separate saucepan and set aside for a while.
Take out a small amount of beans in a saucepan. It will come in handy for decoration.
Grind the rest of the broth along with the beans in a blender.
Chop the garlic and de-seeded chili peppers.
Fry the cumin, coriander and allspice in a dry frying pan for 2 minutes.
We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

2 eggs
2 tomatoes
1 red pepper
1 green pepper
100 g smoked sausage
1 red onion
2 tbsp. l. tomato paste
2 tsp ground cumin
2 garlic cloves
2 tbsp. l. vegetable oil
bunch of parsley

Do you want to have your favorite summer dishes on your table all year round? Then be sure to prepare vegetable semi-finished products for the winter. When properly frozen, vegetables retain their fresh taste and vitamins. Plus, you can save a lot of money.

At the height of the season, you can freeze vegetables of almost all varieties and types for the winter. Moreover, you can harvest bell pepper, asparagus and green peas both individually and in a mixture. For example, you can freeze a Mexican mixture for the winter at home. You will be completely confident in the quality of vegetables that you yourself will select and package. At the same time, save money and be able to regulate the quantity and composition of the finished product yourself.

In order for the vegetables to retain their original appearance and all the vitamins, and not turn into a block of ice, you need to properly process them before freezing. The Mexican mix includes bell peppers, carrots, peas, asparagus and corn. All vegetables, except peppers, must be blanched, that is, dipped in boiling water for a few minutes, and then quickly cooled in ice water to stop the cooking process. Blanching will destroy the enzymes that cause the vegetables to brown quickly. They will keep better and last longer.

Ingredients

green peas 200 g
asparagus beans 200 g
carrots 200 g
corn 200 g
bell pepper 200 g

How to prepare Mexican mix for the winter

We peel the green peas from the pods. Then immerse in boiling water for 2 minutes.
We throw the blanched peas into a colander and immediately pour over them with ice water to stop the cooking process. Then pour the peas onto a piece of soft cotton fabric and blot from moisture.
We place green peas in a container for freezing or in a bag. We send it to the freezer - while we are preparing the remaining vegetables, it will have time to freeze slightly.
Cut the young asparagus beans into small segments of 3-4 centimeters.
Blanch the asparagus in boiling water for 2 minutes, then pour over with cold running water. Then dry and also place in a container and place in the freezer.
Peel the carrots, wash and cut into small cubes.
Blanch the carrots in boiling water for 2 minutes, then cool in ice water, dry with a towel and also place in a container or bag for freezing.
Peel sweet corn or cut the kernels with a knife along the cob.
Blanch the corn kernels in boiling water for 2-3 minutes, then pour over with cold water, dry and send to the freezer.
We wash the bell pepper, dry it, remove the stalk and seeds. Blanching it is not necessary, otherwise it will lose its taste. Cut the pepper into small cubes.
We combine and mix peppers, carrots, asparagus, peas and corn.

Homemade Mexican mix is ready, it will be an excellent base for all kinds of stews, lechos or soups. We divide the mixture into portions, pack it into containers and send it to the freezer for storage for the winter.

This Mexican Rice Recipe is a lifesaver! If you have at least a bowl of rice and frozen Mexican mix, then a delicious lunch or dinner is guaranteed. The dish is vegetarian, easy to prepare and will help diversify the Lenten menu.

Of course, it is best to use, personally harvested for future use from fresh vegetables and carefully packed in the freezer. But at worst, a store-bought semi-finished product is also suitable. The main thing is that the vegetable mixture is of high quality, so before buying, pay attention to the amount of ice in the package and carefully study the composition. The tastiest thing is rice with a Mexican mixture, which includes asparagus, corn, peas, carrots and bell peppers. If any of the ingredients was not on the label, it can be added separately, raw directly to the pan.

Ingredients

Mexican mix 300 g
steamed rice 1 tbsp.
water 1.5-2 tbsp.
onion 1 pc.
vegetable oil 2 tbsp. l.
salt 3/4 tsp
ground black pepper 1 chip.
red ground pepper (optional) 1 chip.

How to cook Mexican Rice

Rice with a Mexican mixture is crumbly and tasty. It should be served hot, you can heat it directly in the pan or 1 minute in the microwave at maximum power.

mexican mix- This is a mix of vegetables, usually frozen. You can easily find assorted bags and by weight in a more or less large supermarket. But this is not just a set of any chopped vegetables. The main composition of the Mexican mixture is always the same, and if it includes non-regulated additives (for example, rice), this nuance is always indicated on the packaging.

For people with celiac disease, buying frozen vegetable mixes is not always safe. But the Mexican mixture in the summer-autumn period can always be prepared by yourself! A few mix packs will help you out in the cold more than once, especially if you are in a hurry. Such a semi-finished product amazingly quickly and amazingly easily turns into a very tasty dish. Let's see how you can make frozen Mexican mix at home.

Mexican mix: how to cook a semi-finished product for freezing at home

To prepare such a Mexican mixture, it will take about 30 minutes. The output of the mix is about 2 kg.

Ingredients of the Mexican mix:

corn - 500 grams,

Bulgarian pepper - 500 grams,

green peas - 500 grams,

carrots - 500 grams,

green beans - 500 grams.

How to Make Frozen Mexican Mix (Work Order)

All vegetables should be washed well and left in the air until dry.

Cut the corn kernels off the cob with a sharp knife.

Cut off the ends of the string beans on both sides. Cut each pod into three pieces; cuts should be slanted.

Peel the bell pepper and cut into cubes. For a Mexican mixture, peppers should be bright, preferably red. Then the result will be bright and beautiful.

Peas ripen much earlier than other vegetables, we advise you to take care of them in advance, clean and freeze them in June, and add already frozen peas to the mixture.

Peel the carrots and cut into small cubes.

Put the prepared products in a deep bowl.

Divide the prepared Mexican mixture into freezer bags (never into ordinary food bags, otherwise the contents of the freezer will acquire an unpleasant odor) and send to the freezer.

If possible, for freezing, you need to choose the “coldest” mode. In production, “shock freezing” is used, which allows you to preserve the beneficial substances contained in fresh vegetables to the maximum.

Mexican Mix: Cooking Recipes

The easiest way to make a Mexican stew. To do this, heat a little oil in a frying pan (butter or vegetable - at your discretion), pour out the contents of the package (the mixture does not need to be defrosted beforehand) and, stirring with a spatula, fry for several minutes. Then add a little water, salt and add other spices to your liking, cover the pan with a lid and leave to simmer until tender.

But if there is a little time left and you want a more interesting option, we offer you other recipes for making a Mexican mixture.

Mexican mix in a slow cooker

There are no fundamental differences between preparing the mixture in a slow cooker and cooking on fire. But we will advise you delicious recipe garnish.

For it you will need 400 g of frozen Mexican mixture, 1 onion, 2 cloves of garlic, 150 ml of low-fat sour cream - you can replace unsweetened yogurt. Salt and spices - to taste.

Add spices to sour cream or yogurt, mix. Finely chop the onion and garlic. Fry the onion and garlic in a multicooker in the “baking” mode for 4-5 minutes, then add vegetables and sour cream to the multicooker bowl; mix and leave on the "extinguishing" mode for one hour.

Mexican Chicken Mix

To prepare the Mexican chicken mixture, you will need 400 g of mixed vegetables, chilled medium-sized gutted chicken, 1 onion, 1 tbsp. butter, 1 tbsp. chopped parsley, 1 tbsp. chopped dill, a quarter cup of any broth; salt and spices.

Melt butter in a frying pan, add chopped onion, fry lightly. Put the chicken into pieces and fry them on all sides. Pour in the broth, salt, cover and simmer over medium heat until the chicken is done. Add frozen vegetables and simmer for another 10-15 minutes. Sprinkle with fresh herbs before serving.

Soup with mexican mix

A simple, nutritious soup with a Mexican mix that is not only delicious and healthy, it is also very easy to prepare. To prepare the soup according to our recipe, you will need 200 g of Mexican mixture, 300 g of chicken soup set, 4-5 medium-sized potato tubers, a piece of butter, fresh herbs and salt to taste.

Pour the chicken set with water (2-2.5 liters) and cook over medium heat for about half an hour, not forgetting to remove the foam. After this time, cut the potatoes into small cubes and add to the broth. Salt. Detect another quarter of an hour and slowly chop the onion finely. Then pour the Mexican mixture into the soup, add the onion and cook for another 10 minutes. Add butter at the end of cooking.

Pour the soup into bowls, and generously pour chopped fresh herbs into each.

Rice with Mexican Mix: Recipe

The Mexican mix is perfect for making fancy rice with vegetables. It will take 0.5 tbsp. rice per 400 g of vegetable mixture (standard volume of packaged frozen vegetables), as well as 1-2 cloves of garlic, salt and your favorite spices.

Rinse rice; then soak for one and a half to two hours. Drain the water; put the pan on the fire and pour the wet rice with boiling water while stirring constantly. Salt and bring to readiness over low heat, then rinse under cold water and leave to drain in a colander.

Heat oil in a frying pan (butter or vegetable - to your taste), add finely chopped garlic. Pour frozen vegetables and fry over high heat with constant stirring for one to two minutes. Then reduce the heat, cover the vegetables with a lid and simmer for a few minutes. When the vegetables are half cooked, add rice, add spices, mix and keep under the lid over low heat for another couple of minutes.

Valenti and Eva Casio for a gluten-free website

How to make a Mexican mixture - harvesting (freezing) for the winter. The composition of the Mexican mixture. Best Recipes cooking.

what you can cook delicious with mexican mix

Boil fluffy rice, mix it with a lightly toasted Mexican mixture. For this side dish, whatever you like! I love chicken thighs in the oven.

I make risotto with this mixture. Rice is boiled until half cooked.
You can make a vegetable omelet.
Stew the mixture with sour cream (it is possible with pre-fried meat - any) and fried onions, add greens to taste. When ready, add rice, season with broth and cook (from 3 to 10 minutes depending on the type of rice), sprinkle with cheese and cover.
you can cook soup
I cook soup with chicken and Mexican mixture, I like it)) look here, it's very tasty!
..fry and stuff pancakes with it. or thin Armenian lavash. but then it also needs to be fried to a crust. you can add minced meat to the mixture.
SIMPLE RECIPES WITH MEXICAN MIXTURE - Fry frozen vegetables, pepper, salt to taste, serve rice as a side dish, pouring it with soy sauce.
- Heat the mixture in a pan, add a couple of tablespoons of tomato paste and bring to readiness. Boil pasta and mix. A quarter of an hour is enough for everything!

– Grind the chicken fillet, then fry, add the mixture. As a side dish, you can cook mashed potatoes, any cereals or pasta.

For soup, boil the meat first. In the finished broth, add the frozen Mexican mixture and vegetable oil in the amount of 1 tbsp. l., you can olive or sunflower taste will be more intense. Soup can be cooked and vegetarian.

– Omelet is a simple and hearty dish, a popular breakfast. On butter fry the mexican mixture half a pack. Pour in the whipped mixture. To prepare it, you will need 2 eggs, a couple of tablespoons of milk, salt, spices. Cover with a lid and fry until done.

- Vegetable puree for the baby. Boil the Mexican mixture in a small amount. Drain the water and chop the vegetables with a blender. Puree can be diluted with vegetable broth to the desired density or potatoes can be added to make the dish thicker.

what you can cook delicious with mexican mix Boil fluffy rice, mix it with lightly toasted mexican mix For this side dish, whatever you like! I love chicken thighs