Mexican stew
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The Mexican stew provides a perfect dumping ground for yesterday’s rice. It’s meaty, spicy food at its best.
Ingredients for four
300g pork and beef mince 3-4 dl cooked rice 1 teaspoon tomato puree 1 large onion 400g pea and corn peppers 1 lemon chilli fresh, powdered or in drops to taste. 2 cloves of garlic 1 tbsp ground coriander 1 tsp black pepper 1 tsp salt 1 tsp sugar 1 tbsp rapeseed oil French cream and parsley for garnish Peel and chop the onion into small cubes. Take a large pan and put the onion and the onion oil in it to cook. Chop in the garlic and grind in the black pepper. When the onion is sweet, add the minced meat. Mince and quickly fry a little bit of the meat in the pan. Add the ground coriander, sugar, salt and chilli to the meat. Add the cooked rice to the pan and pour the tomato paste over the whole thing. Stir over the heat. Stir well and add the pea-corn-peppers. Squeeze the juice from the lemon into the dish and simmer the Mexican stew for a few minutes to finish. Garnish the dishes with the cream and parsley. recipes minced meat World Mexico meaty
