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Enchiladas with chicken, beans and corn

Enchiladas with chicken, beans and corn

Preheat the oven to 200⁰C.

Heat a frying pan, add 1 tablespoon of oil and cook together the onion, bell pepper, hot pepper and 1 clove of crushed garlic for 10 minutes, until soft. Add 1 teaspoon basil and 1 teaspoon cumin seeds and cook for another minute Meanwhile, in another pan, fry the chicken in 1 tablespoon of remaining oil. After the chicken is done, add it to the mixture with the onion in the other pan.

Add the white beans, corn, 1 teaspoon of basil and 100 ml of tomato paste to the pan with the chicken and onion. In a bowl, mix the remaining tomato paste, 1 clove of crushed garlic, 1 teaspoon of sugar, 1 teaspoon of basil and 1 teaspoon of seeds. of cumin.

For assembly, place 1 sheet of tortillas on the work surface. Divide the chicken mixture into 4 sheets and roll them. Put the mixture with tomato paste in the bowl in which you will place them to put them in the oven. Place over the sauce. of tomatoes from the bowl the 4 enchiladas, pour cream on top and sprinkle with cheese. Bake for 25-30 minutes, then serve hot.

About the corn plant

Corn is a cereal native to Central America cultivated today in many regions of the world as a food, industrial and fodder plant, it represents along with wheat, 80% of cereal production. Corn belongs to the Poaceae family. It has a tall, thick, unbranched stem, which is popularly called & # 8222cocean & # 8221, with long, sharp leaves at the tip, rough.

Information about corn

On the same plant there are female flowers and male flowers on the same stem. The male flowers are located at the top of the stem. The inflorescence is in the form of a spike or panicle. The female flowers are found on the underside of the leaves.

Although some maize varieties can grow up to 7 meters in height, commercial maize is grown to a maximum height of 2.5 meters. Sweet corn is usually shorter than field corn varieties.

Corn is usually yellow, but can also be found in a variety of other colors, such as red, orange, purple, blue, white, and black.

Preparation Spicy chicken with beans

Boneless chicken legs are cut into 1cm thick strips. Salt and pepper. Heat the oil in a large frying pan and fry the chicken pieces. When they are brown, take them out in a bowl and set them aside. In the fat left in the pan, lightly fry the chopped onion.

Quench with half a can of tomatoes and add the bay leaf. Add salt and pepper lightly and add a little chili for speed. Put half a glass of water and mix well. Bring to a boil and simmer for 10 minutes on low heat. At the end, put the canned beans and mix well. Leave enough fire water to heat everything up again.

Extinguish the fire. The red chicken pieces are returned to the pan with the fragrant beans. Crush the garlic cloves and add them. Mix everything.

The chicken legs are washed and cleaned of the skin and then seasoned to taste (salt, pepper, paprika). Chips (or cornflakes) grind well. Grate the cheese on a large grater. The thighs (must be indelible) are rolled first through cheese, then through chips (or flakes). Place it carefully on the grill and cool over high heat at first, then properly. You must place a tray under the grill. I'm ready when they catch a beautiful golden crust.

If you do not have a grill, crispy chicken legs can be fried in oil.

American chicken legs are served as such or garnished as desired. If you want it to be a typical American meal, try the low green bean garnish.

Bucataria Mexicana & # 8211 The Food Connection

The Food Connection project was initiated by the girls from Savori Urbane and is one of the most beautiful ever developed in the Romanian culinary blogosphere. The Food Connection involves 24 culinary blogs and every month, one blog hosts recipes from the kitchen of a part of the world. One by one, we will travel through 24 countries or gastronomic regions, what could be more beautiful?

So far, I have had German, Scandinavian and Turkish recipes and now, what do you think, it's my turn to be the host! What kitchen will I host? Well, one that I really don't know who knows what, an opportunity that couldn't be more appropriate to start a thorough documentation. So, from today until July 15, will host Mexican Cuisine! Only good, it's summer and the heat, already with the eyes of the mind I see steaming glasses of Mojito, Margaritas & # 8230, scrolling, I think it won't be just about the drink, it's time to end the daydream! : P

Below you can read the complete list of all the bloggers involved in this project. They are the ones who, this month, will also send Mexican recipes to the readers of the blog, one by one!

Mexican cuisine, part of the intangible cultural heritage of mankind

Basically, Mexican cuisine is a fusion of the cuisine of Native Americans with elements of European gastronomy, especially Spanish, who arrived in this space after the Spanish conquest of the Aztec Empire. The basic elements of the local gastronomy were corn, beans and chili peppers. Europeans have enriched local cuisine with a wide variety of ingredients, especially meat from domestic animals, dairy products (especially cheese) and various spices and herbs.

African and Asian influences also appeared in this combination, due to the fact that the Spaniards used slaves from Africa and due to trans-oceanic trade on the Manila-Acapulco route.

After centuries, all these influences overlapped with local conditions, led to the emergence of regional cuisines in Mexico, the most important of which are Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is an important aspect of Mexican society, culture and civilization. Not only for this reason, Mexican cuisine is included by UNESCO, since 2010, in the Representative List of the Intangible Cultural Heritage of Humanity.

Basic elements:

At the base of Mexican cuisine are the local ingredients: corn, beans, chili, tomatoes, pumpkin, avocado, cocoa and vanilla. A very interesting element would be that in Mexican cuisine edible flowers have been used for a long time, while internationally they are considered an avant-garde element.

The European contribution consists of much less exotic things: pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, opuntia (the fruit of a cactus), sapote, mango, banana, pineapple and cherimoya (called in English & # 8222custard apple & # 8221) are very popular, especially in the center and south of the country.


Despite the fact that wheat and rice also entered Mexico, corn remains the staple food. Corn is the basis of many dishes (tortillas, tamales, etc.).

Chili pepper

The oldest basic ingredient in Mexican cuisine is chili pepper. Mexican food has a reputation for being very spicy, but many dishes have subtle flavors. In Mexico, peppers are used not only for hotness, but especially for their flavor. There are dozens of types of chili peppers used in Mexico.

All this and much more I invite you to discover in the Mexican Cuisine Month, in which this article will be updated with a beautiful collection of specific recipes sent by the participating bloggers. Stay close!