Burritosi s guacamoleom i slasno carstvo meksičke kuhinje

Uz predivne duge ljetne dane, savršeno ruku pod ruku idu sve vrste južnoameričkih, španjolskih i srednjoameričkih kuhinja. Mami me samo pomisao na sunce, plaže, ogromne valove koji zadirkuju pješčane i kamenite plaže, na divne slatko-ljute umake od rajčice i paprike, hrskave tortilje i kremasti guacamole,a  srce mi podrhtava od pomisli na zvuke španjolske gitare, noću, na vrelim kolnicima šarenih ulica.

Zajedničko svim tim kuhinjama je izvjesna toplina koja se veže kako za to podneblje, tako i za hranu. Kada razmislimo o hrani, možemo primijetiti da se ona razvija sukladno povijesnim kretanjima, migracijama i osvajanjima, te da vrlo sličnu hranu često nalazimo na različitim mjestima pod drugačijim imenom. Primjerice, prženi churrosi zapravo su po sastavu slični, kako bosanskim tulumbama tako i primorskim fritulama, ali se poslužuju na različite načine. Ono što im je zajedničko je da se radi o slasticama koje su kroz povijest pripravljali siromašniji slojevi, čuvajući izvrsne recepte i prenoseći ih s koljena na koljeno, tako da oni danas sačinjavaju dio kulturne baštine svake od tih kuhinja. Za nas, meksička i španjolska kuhinja najčešće zvuče prilično slično, i svakako jesu najsličnije od navedenih s obzirom na utjecaj španjolskog kolonizatora na Novom kontinentu, međutim, postoje i brojne razlike. Španjolska kuhinja koristi nešto manje začina, iako je u svima prisutna ljuta papričica, meksička kuhinja ih daleko više koristi te poznaje preko 300 raličitih vrsta, od kojih su vjerojatno najpoznatija habanero s različitim nijansama okusa, preko jalapeno i chipotle papričica. Često zelenkaste imaju svježiji okus, dok su tamnije slatkastije, a neke čak sadrže i čokoladnu notu. Isto tako, u meksičkoj se kuhinji češće koristi klinčić, cimet, čak je i kakao sastavni dio dobrog starog čilija. Jer čokolada je hrana bogova koja daje snagu! 🙂 Vjerovanja naslijeđena od starih naroda kao što su Inke i Maje (kako su pametni! 🙂 Poznata topla čokolada s čilijem vuče također korijene iz tog razdoblja iz istih razloga.) do danas su se zadržala u kuhinjama nekih južnoameričkih naroda! Dakle, ako volite začinjenije, slađe i ljuće, draža vam je meksička kuhinja.


 

With beautiful long summer days, perfectly hand in hand go all kinds of Latin American, Spanish and Central American cuisine. I feel longing with just theught of sun, beaches, huge waves that tease the sandy and rocky beaches, the wonderful sweet-spicy sauce of tomatoes and peppers, crispy tortillas and creamy guacamole, my heart trembles at the thought of the sounds of the Spanish guitar, at night,on the hot  colorful streets.

Common to all these kitchens is a certain warmth that binds to this region, as well as tofood. When you think about food, we can notice that it develops in line with historical trends, migrations and conquests, and very similar food is often found in different places under different names. For example, fried churros areactually similar in composition, in order to Bosnian TULUMBE and coastal fritters, but served in different ways. What they have in common is that these are sweets that are historically prepared poorer, while maintaining excellent recipes and passing them from generation to generation, so that they now form of the cultural heritage of each kitchen. For us, the Mexican and Spanish cuisine usually sound pretty similar, and are certainly the closest of these due to the influence of Spanish colonists in the New World, however, there are also many differences. Spain cuisine uses a little less spice, although everyone present in hot peppers, Mexican cuisine are far more familiar with the benefits and more than 300 of different types, some of which are probably the most famous habanero with different shades of flavor, through jalapeno and chipotle peppers. Often greenish have a fresher flavor, while darker sweeter, and some even containa chocolate note Also,inthe mexicancuisine is often used clove, cinnamon, cocoa and even the part of the good old chili. Because chocolate is the food of the gods which gives strength! 🙂 Beliefs inherited from the ancients, such as the Incas and Mayans (how clever they are! 🙂 The famous hot chocolate with chilli pulls also the roots of the period for the same reasons.) Had now been kept in the kitchens of some South American nations! So, if you like spicier, sweeter and hotter, you prefer the Mexican cuisine.


buritoja

Španjolska tortilja može biti posve nešto drugačije od meksičke, postoje one koje se rade od jaja i nalikuju na omlet, a Španjolci češće koriste maslinovo ulje kao i riblje specijalitete, te začine poput šafrana. Ali poznate su im i tortilje od pšeničnog brašna. U Meksiku se mogu pronaći i one od pšeničkog, ali se naravno kukuruzne najčešće prave. I to u raznim varijantama, jer tortilju zapravo morate nečime napuniti, zar ne? 🙂 Enchilade su samo zarolane tortilje, otvorene i zapečene, često u umaku od rajčica i prelivene vrhnjem, sa sjeckanim vrstama mesa. Tacosi su kukuruzni i presavijeni, s dodatkom salate i avokada, fajite mogu biti i potpuno otvorene, i slobodnijeg sastava, chimichunga je punjena i rižom, prava kalorijska pržena bomba, dok u burritose riža nikako ne smije ići, a obavezni sastojci su mljeveno meso i grah. Ne služi se s vrhnjem nego guacamoleom i umakom od rajčica, i potpuno je presavijen, bez otvora kao kod enchilade. Trudila sam se stoga voditi nekim osnovnim pravilima meksičke kuhinje i priredila tortilje za prste polizati! Malo sam se prošetala i do susjednih američkih državica, nećete mi zamjeriti, i poslužila uz njih, osim guacamolea i salse od rajčice i paprike i pržene kolutove luka! Malo upozorenje, radite ove tortilje samo ako ste jako, jako gladni! 🙂


Spain tortilla can be quite a bit different than the Mexican, there are those that are made from eggs and resemble the omelet, and Spaniards often use olive oil and fish specialties, as well as spices such as saffron. Do you know them and tortillas made of wheat flour. In Mexico, you can find those of wheat , but of course, they use corn more often. We can find it in many different forms, because the tortilla is actually something you need to fill,isn’t it? 🙂 If you want enchiladas, you only roll the tortillas, let them open on sides, baked often in tomato sauce and topped with sour cream, chopped meats. Tacos are made od corn flour and folded, with the addition of lettuce and avocado, fajitas can be completely open, and have a frer composition, chimichunga can be stuffed with rice and meat rice,a fried calorie bom , while in burrito you will never find any rice, but the must have are minced meat and bean. They are not served with cream than guacamoIe and tomato sauce, and is completely folded, without opening like enchiladas. I tried therefore to keep some basic rules of Mexican cuisine and prepared tortillas to lick your fingers! I took a walk up to the neighboring US states, you will not hold it against me, and served with them, except guacamoIe and salsa of tomatoes and peppers and fried onion rings! A word of warning, do these tortillas only if you are really, really hungry! 🙂

burito2

Sastojci za punjenje:

500-600 gr mljevene junetine

2 luka

2 mrkve

1 dcl vina (crno) i čokančić whiskeya (po želji)

200 gr meksičkog povrća (grah, kukuruz…)

400 ml pasirane rajčice

žličica soli, 3 režnja češnjaka, žličica dimljene paprike, 1/4 žličice cimeta, 5 zdrobljenih klinčića, žličica slatke paprike, pola nasjeckanog svježeg čilija ili 1/4 sušenoga (prilagoditi sebi) + svježi origano i 200 gr naribanog tvrdog sira (ementaler, gauda…) + 6 tortilja cca

Satojci za guacamole:

1 avokado

1 manji ljubičasti luk

2 režnja češnjaka

1 rajčica bez koštica

prstohvat soli, žlica-dvije jogurta

Sastojci za kolutove od luka:

3-4 veća luka

150 gr oštrog brašna

1/3 žličice soli

pola čaše piva

zagrijano ulje u dubokoj posudi (suncokretovo)


Ingredients for the filling:

500-600 gr ground beef

2 onions

2 carrots

1 oz of wine (red) and čokančić whiskey (Optional)

200g Mexican vegetables (beans, corn …)

400 ml of tomato paste

teaspoon salt, 3 garlic cloves, a teaspoon of smoked paprika, 1/4 teaspoon cinnamon, 5 crushed cloves, a teaspoon sweet paprika, half a chopped fresh chilli or 1/4 dried (adjust themselves) + fresh oregano and 200 grams of grated hard cheese (Emmentaler, Gouda …) + 6 tortillas approx

Ingredients for guacamole:

1 avocado

1 small purple onion

2 cloves garlic

1 tomato without seeds

a pinch of salt, a tablespoon or two of yogurt

Ingredients for the rings of ports:

3-4 higher port

150 g flour

1/3 teaspoon salt

half a glass of beer

heated oil in a deep pan (sunflower)

burito

Na sitno nasjeckani luk i naribane mrkve pirjajte na srednjoj vatri, kada malo omekšaju dodajte meso. Miješajte i podlijevajte vinom i vodom po potrebi. Za dvadesetak minuta dodajte povrće. Pirjajte još 10 minuta, a zatim dodajte sve začine, i po želji whiskey, te pasiranu rajčicu. Pirjajte još malo dok punjenje ne postane posve kremasto i homogeno. Svakako kušajte, možda ćete htjeti dodati još soli ili čilija ili pak dodatani dašak cimeta.

Tortilje možete jednostavno pripremiti od brašna, soli i vode, ali ako želite uštedjeti na vremeni koristite i gotove. Kratko ih prepecite s obje strane kako bi ih lakše rolali dok su tople. Obilno napunite i presavijte sa svih strana. Pospite naribanim sirom i svježim origanom ili limunskim timijanom. Zapecite 20-ak minuta na 170 C, dok se sir ne rastopi. Ako vam ostane mesa, možete ga sačuvati za empanade, ja sam znala napraviti veću količinu, pa drugoga dana samo zamjesiti tijesto za empanade i puniti. Zgodan zalogaj za nedjeljno grickanje ispred televije, mi smo gledali My Big Fat Greek Wedding 2 tom prilikom i smijali se novim tegobama Tuline kćeri i pretjerano invazivnoj i involviranoj obitelji. Huh huh 😀

Dok se burritosi peku, umutite pivsko tijesto za luk. Treba biti slično ili mrvicu gušće od onoga za palačinke, ovisi kakve palačinke pravite. Dodavajte polako pivo i miješajte pjenjačom da dobijete lijepo smjesu. Ulje dobro zagrijte na srednjem plamenu u dubokoj posudi. Možete provjeriti je li ulje spremno s jednim kolutom luka. Luk ste očističi i nasjekli horizontalno na kolutove. Iskoristite i veće i manje, a ostatak nasjeckajte i stavite u neko jelo. Pržite tako da posude ne bude prepuna, a kolutovi dobiju lijepu boju. Polijte s limunovih sokom. Naravno, gotove kolutove odlažete na salvete kako bi upile ostatak masnoće.


On the finely chopped onion and grated carrot saute over medium heat, when slightly softened, add the meat. Mix and pour the wine and water, if necessary. For twenty minutes, add the vegetables. Saute for another 10 minutes, then add all the spices, and, if desired, whiskey, and tomato puree. Saute a little while before charging becomes quite creamy and homogeneous. Be sure to taste, you might want to add more salt or chili or extra touch of cinnamon.

Tortillas can easily be prepared from flour, salt and water, or if you want to save time using the ready-made. Short warm them on both sides to make them easier  rolling while warm. Fill them generously and fold all sides. Sprinkle with grated cheese and fresh oregano or lemon thyme. Bake 20 minutes at 170 C, until the cheese melts. If you keep the meat, you can preserve it for empanadas, I knew to make a larger amount, while the second day only zamjesiti dough for empanadas and recharged. Convenient bit to chew on Sunday ahead televije, we are watching My Big Fat Greek Wedding 2 occasion and laughed new problems Tulin daughter and overly invasive and involved family. Huh huh: D

While burritos bake, mix the beer batter for onion. It should be similar or a bit denser than for pancakes, crepes depends how you make them. Add the beer slowly and stir with a whisk to get a nice mixture. Oil heat well on medium flame in a deep bowl. You can check whether the oil is ready with one ring. You are going to clean and chopthe onions horizontally into slices. Take advantage of both larger and smaller, and the rest chop and place in aanother dish. Fry so that the pot isn’t totally filled, andthe rings get a nice color. Pour ther them with lemonjuice.,Dispose the finished onion rings on the napkins to soak up the rest of the fat.

guacamole2

Za guacamole sve sastojke stavite u blender i izmblendajte do željene konzistencije, ja volim da ipak ima pokoji komadić Kušajte i dodajte soli ili limuna. Uz to možete nasjeckati još papričica i rajčica na sitno sa jednim ljubičastim lukom i začiniti maslinovim uljem i acetom, kako bi priložili tu osvježavajuću salsu bogatim tortiljama! Kako sam punila velike tortilje, jedna je više nego dovoljno! Jako aromatično i intenzivno jelo, možete ga bez straha raditi i za kakav ljetni ili proljetni vrtni party ili večericu. I za kraj, uživajte u vrućim tortiljama, vrućem ljetu i vrelim notama španjolske gitare!


Forthe guacamoleput all the ingredients into the blender and tunr it on to desired consistency, I love that still has the occasional piece.Taste and add salt and lemon. With it you can even chop peppers and tomatoes  finely with a purple onion and seasone with olive oil and balsamic, to serve this refreshing salsa with the rich tortillas! As I filled large tortillas, one is more than enough! Very aromatic and intense dish, you can make without fear for any summer or spring garden party or supper. And finally, enjoy the hot tortillas, hot summer and hot notes of the Spanish guitar!

 

 

 

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