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10  dova 6027
Mexikansk Nachos (oversættelse)
Fra : netper
Vist : 1105 gange
200 point
Dato : 16-01-03 08:14

Jeg har fundet denne mexikanske opskrift som jeg gerne ville have oversat.

Mvh
Per

Crisp Tortilla Chips:
1 Dozen corn tortillas
1 Cup vegetable oil
Salt to taste
Mashed Black Beans:
1 Cup dried black beans
1 onion -- chopped
1 Clove garlic -- chopped
2 Slices bacon -- chopped
1 serrano chili, seeded -- chopped
3 Cups chicken stock
Salt to taste
Ground black pepper to taste
Guacamole:
3 Large avocados
1 jalapeno chili, blanched -- seeded
1/4 Cup onion -- finely diced
1/4 Cup tomato -- finely diced
1 1/2 Tablespoons lime juice or to taste
Salt -- to taste
Ground black pepper -- to taste
Garnish:
Shredded Jack cheese
Red Salsa:
2 jalapeno chilies
1 onion
2 Cloves garlic
4 Medium ripe tomatoes -- peeled
1 Tablespoon fresh cilantro leaves -- chopped
Salt -- to taste
Ground black pepper -- to taste
Juice of 1/2 lime

Cut fresh tortillas into quarters. In a deep-sided pan, bring oil to 375
degrees over high heat. Deep fry tortilla quarters for 2 to 3 minutes or
until crisp. Drain on paper towel. Salt lightly, if desired.

Black Beans:
Combine all ingredients except salt and pepper in a large saucepan over
high heat. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2
hours or until beans are tender.

Add salt and pepper to taste. Remove from heat. Cool slightly and place
beans in a food processor or blender. Using the steel blade, blend until
beans form a chunky paste. If beans have too much liquid, place in a
skillet and cook until liquid has evaporated and beans are of a spreading
consistency.

Gaucamole:
Peel, seed, and mash avocados with a fork. Do not make a smooth puree.
Mince jalapeno chili

to get 1 tablespoon or to taste. Combine jalapeno with avocado and
remaining ingredients. Stir to blend. Cover and set aside for at least 30
minutes to allow flavors to meld.


Red Salsa:
Preheat oven to 350 degrees.

Place jalapeno chilies, onion and garlic on a baking pan and roast in
preheated 350 degree oven for about 10 to 15 minutes. Chilies should be
slightly soft.

Seed and finely chop jalapeno chilies. Peel and finely chop onion and
garlic. Chop tomatoes and run through fine blade of a food grinder along
with jalapeno chilies, onion, garlic and cilantro. Season to taste with
salt, pepper, and lime juice. Cover and refrigerate until ready to use.
Salsa will keep for 2 to 3 days.

1. Guacamole may be made up to 3 hours ahead. Place an avocado seed in
prepared guacamole to prevent discoloring. Cover tightly and refrigerate.

2. Beans may be made up to 2 days in advance and stored, covered and
refrigerated.

3. Red salsa may be made 2 to 3 days in advance and stored, covered and
refrigerated.

Preheat broiler.

Spread crisp tortilla chips, lightly with mashed black beans. Add a dollop
of guacamole. Spread with a sprinkling of cheese. Place under broiler for 1
minute or until cheese melts. Place thin slice of jalapeno chili on each
broiled nacho, if desired. Serve with red salsa for dipping.

Yield: 48 nachos


 
 
Accepteret svar
Fra : Master_of_KeFir

Modtaget 200 point
Dato : 16-01-03 20:56

Hej Per,
dansk oversættelse i parenteser efter linie eller afsnit.



Crisp Tortilla Chips: (sprøde tortilla flager)
1 Dozen corn tortillas ( 1 dusin majsmels tortillas)
1 Cup vegetable oil ( 1 kop vegitablisk olie)
Salt to taste (salt efter smag)

Mashed Black Beans: (Most sorte bønner)
1 Cup dried black beans ( 1 kop tørret sorte bønner)
1 onion - chopped ( 1 løg, hakket)
1 Clove garlic - chopped ( 1 fed hvidløg, hakket)
2 Slices bacon - chopped ( 2 skiver bacon, hakket)
1 serrano chili, seeded - chopped ( 1 serrano chilly, renset for frø og hakket)
3 Cups chicken stock ( 3 kopper hønsefond /bullion )
Salt to taste (salt efter smag)
Ground black pepper to taste (kværnet sort pebber efter smag)

Guacamole: (guacamole)
3 Large avocados ( 3 store avocadoer)
1 jalapeno chili, blanched - seeded ( 1 jalapeno chilli, renste for frø og skoldet)
1/4 Cup onion -- finely diced ( ¼ kop løg, fint hakket)
1/4 Cup tomato -- finely diced ( ¼ kop tomat, fint hakket)
1 1/2 Tablespoons lime juice or to taste (1½ spiseske limesaft eller efter smag)
Salt -- to taste (salt efter smag)
Ground black pepper -- to taste (kværnet sort pebber)

Garnish: (tilbehør)
Shredded Jack cheese (revet ost Cheddar)
Red Salsa: (rød salsa)
2 jalapeno chilies ( 2 jalapeno chilli)
1 onion ( 1 løg)
2 Cloves garlic ( 2 fed hvidløg)
4 Medium ripe tomatoes - peeled ( 4 mellemstor modne tommater, pilet)
1 Tablespoon fresh cilantro leaves - chopped (1 spiseske friske cilantro blade)
Salt -- to taste ( salt efter smag)
Ground black pepper -- to taste ( kværnet sort pebber)
Juice of 1/2 lime ( saften fra ½ lime)

Cut fresh tortillas into quarters. In a deep-sided pan, bring oil to 375 degrees over high heat. Deep fry tortilla quarters for 2 to 3 minutes or until crisp. Drain on paper towel. Salt lightly, if desired.
(Skær de friske tortilla i kvarte. I en dyb stegepande varmes olie til 190 grader Celcius over en meget varm kogeplade/flamme. Friture stege tortilla stykker i 2-3 minuter eller til de er sprøde. Dryp af på køkken rulle. Drys lidt salt på, hvis ønsket.)

Black Beans: (sorte bønner)
Combine all ingredients except salt and pepper in a large saucepan over high heat. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2
hours or until beans are tender.
(kombinere alle ingredienser undtagen salt og pebber i en stor gryde over en meget varm plade/flame. Bring i kog. Skru ned for varmen og kog ved svag varme uden låg for 1½ time eller indtil bønner er bløde.)

Add salt and pepper to taste. Remove from heat. Cool slightly and place beans in a food processor or blender. Using the steel blade, blend until
beans form a chunky paste. If beans have too much liquid, place in a skillet and cook until liquid has evaporated and beans are of a spreading consistency.
(Tilføj salt og pebber efter smag. Tag af komfuret. Lad køle lidt og læg bønner i en food procesor eller blender. Med stal blad blendes indtil bønner bliver til en klumpet pasta. Hvis der er for meget væske kommes det i en kaserolle og koges indtil væske er fordampet og bønnerne har en smørbar konsistens.)

Gaucamole: (Guacamole)
Peel, seed, and mash avocados with a fork. Do not make a smooth puree. Mince jalapeno chili to get 1 tablespoon or to taste. Combine jalapeno with avocado and remaining ingredients. Stir to blend. Cover and set aside for at least 30 minutes to allow flavors to meld.
(Fjern stenen og skræl, fra avocadorne og mos med gaffel. De må ikke blive til en fin puré. Fin hak jalapeno chili nok til 1 spiseske fuld eller efter smag. Bland jalapeno med avocado og resten af ingredienserne. Rør rundt for at blande. Dæk til og sæt til side i mindst 30 minuter for at lade smagene til at trænge ud.)

Red Salsa: (rød salsa)
Preheat oven to 350 degrees. (forvarm ovn til 175 grader Celcius)

Place jalapeno chilies, onion and garlic on a baking pan and roast in preheated 350 degree oven for about 10 to 15 minutes. Chilies should be slightly soft.
(Læg jalapeno chili, løg og hvidløg i en bagepanne og rist i forvarme ovn 175 grader celcius i 10-15 minuter. Chili skal blive lidt blød.)

Seed and finely chop jalapeno chilies. Peel and finely chop onion and garlic. Chop tomatoes and run through fine blade of a food grinder along with jalapeno chilies, onion, garlic and cilantro. Season to taste with salt, pepper, and lime juice. Cover and refrigerate until ready to use. Salsa will keep for 2 to 3 days.
(Fjern kerne og fin hak jalapeno chilie. Skræld og fin hak løg og hvidløg. Hak tomater og kør med fint blad igennem en madkværn, sammen med chili løg, hvidløg og cilantro. Smag efter med salt, pebber og lime saft. Dæk til og sæt i køleskab til det skal bruges. Salsaen kan holde sig i 2-3 dage.)

1. Guacamole may be made up to 3 hours ahead. Place an avocado seed in prepared guacamole to prevent discoloring. Cover tightly and refrigerate.
(Guacamole kan forberedes indtil 3 timer før. Sæt en avocado sten i det færdige guacamole for at forhindre misfarvning. Dæk til med tætsluttende låg og sæt i køleskab.)

2. Beans may be made up to 2 days in advance and stored, covered and refrigerated.
(bønner kan forbedres op til 2 dage før og obevares overdækket i køleskab.)

3. Red salsa may be made 2 to 3 days in advance and stored, covered and refrigerated.
(Rød salsa kan forberedes 2-3 dage I forvejen og opbevares overdækket i køleskab.)


Preheat broiler.(forvarm grillovn)

Spread crisp tortilla chips, lightly with mashed black beans. Add a dollop of guacamole. Spread with a sprinkling of cheese. Place under broiler for
minute or until cheese melts. Place thin slice of jalapeno chili on each broiled nacho, if desired. Serve with red salsa for dipping.
(Smør de sprøde tortilla stykker let med mossede sorte bønner, Læg en klat guacamole på. Drys med revent ost. Placer under varm grill i 1 minut tid eller indtil osten smelter. Place en tynd skive jalapeno chili på hver grillet nacho, hvis det ønskes. Servers med rød salsa til at dyppe i.)

Yield: 48 nachos ( Udbytte 48 stk nachos)



God fornøjelse,
Mvh, Ke'Fir, m.a.

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