For an entrance to share between 4 people:
1- Ingredients :
About 100 g of tortillas chips (corn)
For meat: 200 g of chopped beef
1 chopped onion
1 clove garlic, minced
1 tbsp olive oil
1 tsp spices in Tacos ( powdered mixture of: chili, garlic, onions, oregano, paprika, cumin, red pepper, salt, pepper )
1 small grated tomato
1 tbsp chopped fresh coriander
For Mexican salsa: 3 tomatoes, cut into small pieces
1 small red onion, finely chopped
1 tablespoon chopped fresh coriander
1 small green pepper finely chopped
1 tbsp of lime juice
+ Guacamole (recipe in preparation)
+ Cheddar Cheese
+ 1 green pepper, cut into thin slices
+ Sour cream (or fresh cheese)
For salsa: mix all the ingredients, cover and keep cool.
For meat: heat oil, then add onion and garlic. Saute a few minutes.
Add the chopped meat and cook, mixing well.
Once the meat is cooked, add the grated tomato and the spices. Cook 2-3 minutes over medium-high heat.
Add the fresh coriander to the end.In a baking dish or plate, arrange the crisps evenly covering the entire dish / plate.
Cover with meat, then grated cheese and green chili peppers.
Spend a few minutes in the oven (under the grill) to melt the cheese, or microwave in grill mode.
Cover the medium with salsa, then guacamole, and finally sour cream (or fresh cheese).
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com