Store-bought frozen Mexican mixed vegetables tend to have the same ingredients. But when making frozen vegetables at home, why not experiment?! So, when harvesting vegetables for the winter, instead of asparagus beans, you can add zucchini.
The recipe for this Mexican vegetable mix with zucchini is easy to follow, and the time spent on its preparation is only about 30 minutes. Dishes from such bright frozen vegetables turn out to be very tasty, healthy and summery in appearance and taste. I suggest everyone to use my experience in home freezing vegetables. Step by step recipe with photos at your service. Follow the recommendations and you will definitely succeed in a healthy, beautiful and tasty vegetable mixture frozen for future use.
The composition of the mixture includes:
- fresh corn;
- young green peas;
- red bell pepper;
- crispy carrots;
- young squash.
Note that the ratio of products is arbitrary.
How to freeze mixed vegetables for the winter
Rinse the vegetables, leave on a towel until completely dry. It is better to take young peas, the time for its ripening is June-July. Therefore, freezing peas must be taken care of in advance.
Remove raw young corn from leaves and hairs, cut off grains with a sharp knife set slightly at an angle.
Remove the seeds from the bell pepper and cut into small cubes.
Peel fresh crispy carrots and also cut them into cubes of approximately the same size.
Young zucchini (together with seeds and peel), also cut into cubes.
The skin of a more mature zucchini is hard and not very tasty, so if you have such a vegetable, then the skin will need to be removed and the seeds removed.
Mix all ingredients in a deep bowl and pack into freezer bags.
Place the bags with the ready mix in the freezer in the quick freeze mode. I note that if you use previously frozen green peas when preparing the mixture, then add it immediately before you send the Mexican mixture of vegetables to the freezer. Remember that it must not be allowed to defrost.
Such a vegetable mixture frozen for future use does not require defrosting before cooking.
And corn should be the most, because it is the favorite food of the Mexicans.
You can cook such an assortment at home, but it should be borne in mind that manufacturers use the instant cooling method on special equipment, which preserves all the vitamins. In a conventional refrigerator, freezing will occur in the usual way - for a long time and gradually.
Frozen vegetables are used in the same way as fresh ones. Mexican mix recipes are not only traditional Mexican dishes. You also get delicious soups, vegetable stews, pizza toppings, risotto.
The convenience of ready-made ingredients - there is no need to additionally clean and cut vegetables. A ready-made half-kilogram bag saves the hostess at least one and a half to two hours of work with a knife and a cutting board. It is much easier to pour the contents of the package into a pan with oil:
- Add some meat, tomato paste, and boil pasta for garnish.
- Stew food in soy sauce and serve with rice.
- And cutting any mushrooms and adding cream, you get an excellent dressing for porridge.
The main thing is the heat treatment of the mixture - fry, boil, stew, as the ingredients are raw.
Selection and preparation of products
If the mixture is purchased in a store, then it is important to choose the right one. When the goods are sold by weight, you can check the color of vegetables, their condition. There should be no ice on the product.
The composition of the package with the Mexican mixture should be constant: green beans, corn, peas, onions, carrots and bell peppers. Many people think: since Mexico, then this is the use of hot peppers and savory spices. But there is nothing of the kind in the frozen semi-finished product. During the cooking process, you can add seasonings and salt to taste yourself.
The Mexican mixture does not need to be thawed. You can immediately start heat treatment. But if defrosting nevertheless occurs, then you need to cook the product immediately. You can not re-send the mixture to the freezer. Therefore, it is convenient to store it in separate packages of small volume.
Another option is to make your own Mexican mix and freeze it properly. To do this, select fresh vegetables, peel them and wash them. Cut into small pieces. Add beans, corn and peas. Mix and divide into serving containers. Sign the date and send to the freezer.
Frozen Mexican Mix Dishes
The Mexican mixture may well act as an independent dish. It is also used as a side dish, an additive to casseroles, soups and salads. For example, from a Mexican mixture you can cook:
- Vegetable garnish. The mixture without prior defrosting is sent to the pan and fried with a small amount of vegetable oil for 2 minutes. Spices and salt are added as desired. Then you need to pour a little water and simmer under the lid for a couple more minutes. A great addition to meat or fish is ready!
- Vegetable omelet. Based on the Mexican mix, you can make a delicious and hearty breakfast by adding a couple of eggs. First, oil is heated in a frying pan, vegetables are added, fried, salted and seasoned. Cook for 2 minutes covered. Then you need to beat the eggs with milk and pour the semi-finished product with this mixture. Simmer until the dish is completely cooked.
- Soup. While the potatoes are cooking in the pan, you can prepare the mixture. It is heated in oil with onions and mushrooms. Then all the ingredients are mixed and cooked until fully cooked. Spices, bay leaf, salt are added. This is the base for soup, any cereals and meat can be an addition.
- Pizza. It is necessary to bring the Mexican mixture to readiness in a pan. Take a ready-made pizza crust or make your own dough. Lubricate the layer with sauce or tomato paste, put vegetables, salt. Top mugs of tomatoes, grated cheese. You can cook in the microwave or oven until the cheese is melted. This type of pizza is vegetarian. You can also diversify the recipe by adding meat or ham.
- Salad. The frozen mixture must simply be boiled in salted water. Sue, season with olive oil, add fresh herbs. The original salad will be a great addition to meat dishes.
Methods for preparing the Mexican mixture
Various ways of processing the product allow you to get dishes that are original in taste. The mixture can be fried in a pan, boiled or stewed, using the method of baking in pots. Even easier is to cook a semi-finished product using a slow cooker or microwave.
in a frying pan
The easiest way to feed your family a delicious dinner is to cook vegetables in a pan. To do this, you just need to pour a little vegetable oil and fry the mixture for 5 minutes under the lid. You can add water or broth. Other ingredients that can make the dish more interesting are also welcome.
In a slow cooker
It takes more time to prepare the mixture in a slow cooker than in a microwave or a frying pan, but the advantage of the method is that constant control over the process is not needed. The device will turn itself off at some point.
The basic recipe for making a Mexican mixture in a slow cooker:
- Set the machine to the "Baking" mode.
- Saute onion and garlic in butter in a bowl.
- After 5 minutes, add the mixture and sour cream.
- Simmer under the lid for an hour on the "Extinguishing" mode.
in the microwave
It's easier not to think of it. Without preliminary preparation, the mixture is placed in a glass dish and sent to the microwave for 5 minutes at high power. You can add spices, a little water or broth. Serve with boiled rice, any kind of meat or fish.
In the oven
The method is good because it does not require the use of oil. The dish turns out to be dietary and healthy. Great option for kids lunch. The finished mixture can be ground in a blender and fed to the baby.
The frozen mixture is poured into a special dish for the oven. You can use heat-resistant glass or clay pots. Water is poured, covered with a lid. Prepared for 20 minutes at 180gr.S.
Mexican Mix is a food ingredient consisting of chopped vegetables and root vegetables, supplemented with beans, corn, and peas. Frozen chopped vegetables are used to prepare various dishes, giving them an appetizing appearance and a unique savory taste. Pieces of carrots, zucchini, sweet Bulgarian pepper, which are part of a vegetable cocktail, go well with rice, pasta, cereals.
What to cook with a Mexican mix
Our culinary selection will help you choose your favorite recipe for preparing dishes from a frozen mix. This ingredient, for which modern technology is used to freeze, diversifies your everyday diet all year round. There are also instructions with photos of holiday snacks. You will always have dishes from natural vegetables on the table!
With a semi-finished product, you can make juicy chicken cutlets in a pan or cook a light, low-calorie soup. You will also like meat stewed with a Mexican mixture, and fish stewed in the oven with vegetables. Often, hostesses use a slow cooker to bake dishes with Mexican cuts. A frozen mix of vegetables is suitable for a delicious stew.
Mexican frozen mix is an affordable vegetable exotic that can be an independent side dish and be part of complex dishes. Cook with pleasure!
This Mexican Rice Recipe is a lifesaver! If you have at least a bowl of rice and frozen Mexican mix, then a delicious lunch or dinner is guaranteed. The dish is vegetarian, easy to prepare and will help diversify the Lenten menu.
Of course, it is best to use, personally harvested for future use from fresh vegetables and carefully packed in the freezer. But at worst, a store-bought semi-finished product is also suitable. The main thing is that the vegetable mixture is of high quality, so before buying, pay attention to the amount of ice in the package and carefully study the composition. The tastiest thing is rice with a Mexican mixture, which includes asparagus, corn, peas, carrots and bell peppers. If any of the ingredients was not on the label, it can be added separately, raw directly to the pan.
Ingredients
- Mexican mix 300 g
- steamed rice 1 tbsp.
- water 1.5-2 tbsp.
- onion 1 pc.
- vegetable oil 2 tbsp. l.
- salt 3/4 tsp
- ground black pepper 1 chip.
- red ground pepper (optional) 1 chip.
How to cook Mexican Rice
Rice with a Mexican mixture is crumbly and tasty. It should be served hot, you can heat it directly in the pan or 1 minute in the microwave at maximum power.
Hello Marina!
One of the most popular frozen mixes is the Mexican mix. There is a high probability that you, having tried it, will get a taste, which means that you will regularly cook dishes based on this product. Here are some ideas for culinary experiments.
Easy Mexican Mix Recipes
- Fry frozen vegetables, pepper, salt to taste, serve rice as a side dish, pouring it with soy sauce.
- Heat the mixture in a frying pan, add a couple of tablespoons of tomato paste and bring to readiness. Boil pasta and mix. A quarter of an hour is enough for everything!
- Grind the chicken fillet, then fry, add the mixture. As a side dish, you can cook mashed potatoes, any cereals or pasta.
- For soup, boil the meat first. In the finished broth, add the frozen Mexican mixture and vegetable oil in the amount of 1 tbsp. l., you can olive or sunflower - the taste will be more intense. Soup can be cooked and vegetarian.
- Omelet is a simple and hearty dish, a popular breakfast. Fry the Mexican mixture in butter - half a pack. Pour in the whipped mixture. To prepare it, you will need 2 eggs, a couple of tablespoons of milk, salt, spices. Cover with a lid and fry until done.
- Vegetable puree for children. Boil the Mexican mixture in a small amount. Drain the water and chop the vegetables with a blender. Puree can be diluted with vegetable broth to the desired density or potatoes can be added to make the dish thicker.
Risotto with Mexican mix
Products:
- 0.5 kg of rice;
- 200 gr cheese "Russian";
- 100 gr olive oil;
- 3 pcs of onions;
- 100 gr celery;
- 1 carrot;
- 1 st. l. salt;
- 1 glass of dry white wine;
- 1 tsp black ground pepper;
- ½ tsp. ground ginger;
- 0.5 kg of Mexican mixture;
- 150 gr butter;
- 3 cloves of garlic.
First boil the vegetable broth with 1 liter of water using one carrot, one onion and celery. Chop the remaining onion. Cheese is also cut or broken. Fry the garlic and spices, use half the olive oil and a third of the butter for this. After frying, remove the garlic, and fry the Mexican mixture in the resulting fragrant oil until half cooked, adding chopped celery and carrots (boiled, from the broth) there. We have roasted vegetables and broth ready.
It's time for the risotto. In a hot saucepan, heat the remaining oil - olive oil (all that is left) and butter (half of the remaining oil). Pour the chopped onion into a saucepan over medium heat. The task is to soak the onion with oil, make it soft, golden. Don't fry.
Rice queue. Pour it into a saucepan, stir gently. After two or three minutes, the rice will be soaked with oil and turn golden.
It's time to pour the wine. You need to gently stir the rice, not allowing it to stick together. Wait a few minutes for the wine to soak in and the alcohol to evaporate. Reduce the heat, while stirring, gradually pour in the broth. Rice should be slightly covered with broth. Cooking time - 20 minutes.
Add fried vegetables and cheese 5 minutes before rice is ready. Mix. The cheese should melt and, together with the vegetables, be evenly distributed throughout the mass. The ideal state of rice for risotto is when the grains are tripled in size, soft on the outside, and a little hard on the inside, as if with a small bone. Turn off the fire, wait 5 minutes and add the remaining butter. It's time to put the risotto on a dish, decorate and call to the table!
Bon appetit!
Sincerely, Galina.