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Quick on the table: This Mexican fire pot is a lightning stew

2020-03-31T14:18:32.002Z


Spring has already started on the calendar. But with its slightly higher temperatures, it still makes us wait. So stews are still very popular.


Spring has already started on the calendar. But with its slightly higher temperatures, it still makes us wait. So stews are still very popular.

  • Stews are filling and almost cook by themselves after a little preparation.
  • This Mexican fire pot takes significantly less time than usual.
  • When the crisis is over, it is also great as a party meal.

Hot soups and stews are still on the menu at home right now. Why this warm and rich fire pot from Mexico comes at the right time ...

The record preparation time

Usually stews * always take a little longer to prepare. But this fire pot doesn't - prepare for 15 minutes and cook for an hour . Little other stews can keep up. Sure, as with other dishes of this kind: the longer you simmer, the better it tastes. Because the flavors just have more time to spread. And it goes without saying that such a fire pot can best be prepared the day before . Even the preparation itself does not pose any major difficulties for beginners: Cut everything into small pieces and add them one after the other as described below in the saucepan. Almost as easy as cooking spaghetti according to the package instructions ...

Cooking straight away: Irish Stew - How to cook the hearty stew from Ireland

Variable in the use of the ingredients

No, you don't have to strictly follow the ingredient list in the recipe below. If you don't like white beans, only green ones. Or the other way around. If you don't like Cabanossi, grab a chorizo . The same applies to minced meat. This is where mixed minced meat finds its way into the pot - but if you want to avoid pork, you only buy minced beef .

This fire pot can have a kick

As I said, it "may" be, but need not be. Because often children sit at the table or people with a sensitive stomach. Therefore: Before you start cooking - think about who is going to use the pot and then adjust the "sharpness". It works just as well with fresh chillies as with cayenne pepper and / or chilli powder . The sharpness when serving can still be softened a little with a dab of sour cream, but only to a certain extent.

Also delicious: for the stomach and soul - you have to try this delicious potato soup today

The side dishes for the fire pot

Like many soups and stews, the fire pot is actually a classic one-pot dish. Everything is cooked in a pot. Also, there is usually no need for side dishes , because the three types of beans in combination with corn and meat as well as sausage are already very substantial. Which of course can still be on the table with such a dish, because it goes well with it: freshly baked baguette *.

Recipe for mexican fire pot

Servings: 12
Preparation time: 15 minutes
Preparation time: 60 minutes

Ingredients for the Mexican fire pot

  • 1 kg minced meat (mixed)
  • 200 g bacon (smoked)
  • 1 cabanossi
  • 2 large onions
  • 1 tbsp paprika powder
  • 3 chili peppers
  • 5 cloves of garlic
  • 4 tbsp sunflower oil
  • 1 l tomatoes (canned and cut)
  • 1 l vegetable broth
  • 3 colorful peppers
  • 1 can of corn with a drained weight of 280 g
  • 2 cans of kidney beans with a drained weight of 250 g
  • 250 g white beans
  • 250 g green beans
  • 150 ml sour cream
  • 1 bunch of fresh parsley
  • Salt (for seasoning)
  • Pepper (for seasoning)

How to prepare the Mexican fire pot

  • First pour out the finely chopped smoked bacon in hot sunflower oil and sear it, as well as the minced meat.
  • Season with paprika powder and roast it a little.
  • Add sliced ​​onions, sliced ​​peppers and chopped chillies, as well as the finely chopped garlic and let it sauté.
  • Pour in vegetable broth and stir in the chunky tomatoes.
  • Mix in the cabanossi, the corn and the beans, cut into bite-size pieces.
  • Let the Mexican fire pot simmer for about an hour.
  • Season with salt and pepper and enjoy with fresh parsley and crème fraîche or sour cream.
  • The recipe for the Mexican fire pot in the video

    Read also : Sliced ​​with peppers - you should definitely avoid this mistake

    Anja Auer

    Wash before eating? Definitely not with these foods!

    To the photo gallery

    Anja Auer is the editor-in-chief of the BBQ & Food magazine "Die Frau am Grill". In addition, she runs the largest YouTube channel on the subject of "grilling" which is produced by a woman in German-speaking countries. Most of the recipes work not only on the grill, but also on the stove and in the oven. You can find more recipes at www.die-frau-am-grill.de and the YouTube channel www.youtube.com/diefrauamgrill.

    * Merkur.de is part of the nationwide Ippen-Digital editors network.

    Source: merkur

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