Description
Oh, how I love Mexican food - tasty, spicy, spicy. A large number of legumes that contain essential amino acids not synthesized in the human body and easily absorbed in the digestive tract. And with the Zepter pots this dish will become doubly useful.
Ingredients
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Beef
1 kg
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Corn
1 piece
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Beans
1 can
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Pepper
3 piece
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Chili
1 piece
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Garlic
4 tooth
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Dry red wine
100 ml
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Onion
1 piece
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Water
150 ml
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Greens
1 coup
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Black pepper
10 piece
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Pepper pink
10 piece
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Coriander
0.5 tsp
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Oregano
0.5 tsp
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Marjoram
0.5 tsp
Cooking
In the Zepter pot pour the wine and water. Peel the onion, grate and add to wine.
Beef wash, to dip into water, cut into medium-sized pieces across the grain.
The beef spread to the wine, stir, cover and put on the minimum fire. Simmer in wine for an hour.
The Bulgarian wash peppers, remove seeds and partitions, cut into large strips. Corn on the cob cut into washers.
Fold the vegetables into the beef, cover and simmer for another 20 minutes.
Peppers, peas, coriander seeds and dry herbs to mix and mash these in a mortar.
Garlic peel and finely chop with a knife. With beans drain the juice.
After 20 minutes, beef with vegetables sprinkled with spices, add the garlic, beans and chopped chili. Mix gently. Cover with a lid, turn off the heat and leave for 15-20 minutes, to reach the desired condition.
When serving, sprinkle with cilantro and dill. To try and, if necessary, a little little dosolit.
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