Mexican Sauté

1. 

pork thigh 14 oz (400 g)

Cut washed and dried meat into the strips.

2. Marinade

hot ketchup 1 tbsp • spicy chili sauce 1 tsp • soy sauce 1 tsp • whole Mustard 0.5 tbsp • ground black pepper • ground garlic 0.5 tsp

In a bowl mix ketchup, chilli sauce, soya sauce, a little mustard, ground black pepper, dried garlic. Blend the meat with the marinade and let it stand for a while in a cold place.

3. 

onion 1 pc

Fry onion chopped into the strips in oil. Add meat and sauté for a while.

4. 

mix vegetable frozen- mexican style 1.7 lb (750 g) • all-purpose flour / plain flour 1 tbsp • water

Pour a little water over the meat and steam until almost soft. Add mexican vegetable mixture (or mixture of canned bean, canned corn and fresh pepper). Pour a little water mixed with flour or starch. Finish cooking for further 15 minutes approximately, until vegetable soften. Serve with rice or stuff potato pancakes or corn tortillas with the mixture.