Here’s how to prepare the 3 recipes that will save you from tomorrow’s weather

Table of Contents

• 0.1 What will the weather be like tomorrow?
• 1 Recipes for the cold winter
• 2 ​ How do the ingredients‌ used in Freijo⁣ con Chorizo and Freijo con Tapa⁤ reflect the agricultural ‍history ⁢and regional variations⁣ of Spain?

Warm food for the coldthese three recipes will get you out of trouble. Tomorrow we will one of the coldest days of the year In the’ CDMXso they have to prepare. With the classic winter recipes you can feel as your body warms up and doing it against tomorrow’s weather.

What will the weather be like tomorrow?

Photo: Tomorrow’s weather will be one of the coldest this year, so dress warmly, eat something warm and if you can, stay home / Shutterstock

Mexico City is set to experience one of the coldest days of the year. Tomorrow Tuesday, November 26 will have at least 6 °C.

Although completely clearthe weather tomorrow will be very cold. In areas near the Valley of Mexico, there will be a temperature -5 to 0°C. Even in a city Amealco in the state of Querétaro, Light snow is expected.

The A Red and Orange Alert has been activated because of the low temperature. So don’t forget cover your nose and mouthin addition to using warm clothes (in rows) and enter many foods rich in vitamins A and C.

Recipes for the cold winter

Getting closer and closer to the harsh winter, where the temperature drops significantly. But nothing is the same Warm food to take away the cold. We bring you three recipes that you can make the body becomes warm and feels strong.

These are the perfect recipes for weather tomorrow:

Roasted pepper cream

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Peppers provide a lot of antioxidants and vitamin C that strengthen the immune system.

Ingredients:

• 3 red peppers

• ½ onion

• 1 clove of garlic

• 1 cup chicken broth

• 1 cup sour cream

• Olive oil

• Cumin

• sweet paprika

• Black pepper

• Sal

Preparing:

1. Start by roasting the peppers directly over the fire. The peppers roast little by little, you can also do it in the oven but the process is slower.

2. Carefully remove the burnt skin and seeds.

3. In a large saucepan, add olive oil and saute the onion with the garlic, both finely chopped.

4. Once it’s golden, it’s time to cut the roasted pepper into thin slices.

5. Let them brown a little before adding the broth and cook for at least 10 minutes.

6. Mix all the ingredients in the saucepan together with the spices and a splash of olive oil.

7. To add the surface and prevent cutting, we tighten it. This is to add some of the hot pepper mixture (4 tablespoons) and add to a bowl. Add the sour cream to this bowl and mix.

8. Now, add the mixture from the bowl to the mixture from the saucepan and stir.

9. Give it about 5 minutes of medium heat until all the flavors come together.

10. Serve with toasted bread.

Galician peak

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This classic Spanish dish is hard and dense in texture, with lots of meat and vegetables. Perfect for a cold because of its nutritious vegetables, as well as providing plenty of calories, which are essential in the cold.

Ingredients:

• 250 g grouse

• 250 grs Chambarete

• 1 Spanish Chorizo

• 1 Black pudding

• 3 Pap

• 2 Carrots

• 1 Cal

• Black pepper

• Sal

Preparing:

1. In a large pot, cook the chickens (soak in water overnight) and pieces of beef (shank or leg) in enough water. Cook for at least an hour.

2. Once the chickpeas are tender, it’s time to add the chorizo​​​​​​, blood sausage, potatoes cut into large cubes, and peeled carrots and large slices to the saucepan. Cook for another 45 minutes.

3. Add the cabbage cut into quarters, add pepper and salt. Cook for another 30 minutes.

4. Remove the pieces of meat, blood sausages and chorizo. Cut into bite-sized pieces to make it easier to eat.

5. Serve with a little of everything, you will see how the stew became thicker.

Beef stew

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A perfect stew for a cold, thanks to the amount of calories and proteins it contains. A strong dish that, as a result of slow cooking, reveals the taste of comfort food.

Ingredients:

Preparing:

1. In a large saucepan add the olive oil and brown the beef. Remove and reserve.

2. In that same pot, add more olive oil and sauté onion, garlic, celery and carrots, cut into medium pieces.

3. Add the tomato puree and red wine, mix and let them reduce.

4. Add the meat broth, the seal meat, the potato in medium cubes, the bay leaf and the thyme. Cook for at least two hours over low heat, stirring occasionally.

5. Add salt and pepper. Serve a piece of beef with thick sauce and crusty bread.