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23 Jul 2021 04:37:13 UTC
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Mexican Tacos And Green Salsa
I only eat tacos on days that end in "y" so it is fitting that I make today's video a taco video with Salsa Verde.
With 4 slices of pork shoulder steak and my trusty Instant Pot I made the best street style tacos ever. And I made a green salsa that will have you begging for more.
Ingredients:
4 pork shoulder steaks
salt and pepper
chili powder
Paprika
beef broth
FOR THE SALSA:
3 tomatoes
4 serrano peppers
2 onions
1 avocado
3 tablespoons of mustard
Salt and pepper
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https://www.youtube.com/watch?v=LS-iaZ4zUpI
With 4 slices of pork shoulder steak and my trusty Instant Pot I made the best street style tacos ever. And I made a green salsa that will have you begging for more.
Ingredients:
4 pork shoulder steaks
salt and pepper
chili powder
Paprika
beef broth
FOR THE SALSA:
3 tomatoes
4 serrano peppers
2 onions
1 avocado
3 tablespoons of mustard
Salt and pepper
https://www.buymeacoffee.com/MiCocina
...
https://www.youtube.com/watch?v=LS-iaZ4zUpI
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HATCH
hatch-chili-cornbread
This hatch chili cornbread recipe is a keeper. Now that it's hatch chili season let's put hatch peppers in everything. Lol. This bread in particular is good with Texas Chili, Ranch style beans, or with a thick pat of butter.
Enjoy making this. And send me pictures.
Ingredients
* 1 cup flour
* 1 cup yellow cornmeal
* ¼ cup granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon salt
* 1 large egg beaten
* ⅓ cup milk
* 6 tablespoons melted butter
* 1 cup sour cream
* 4 ounces diced green chiles
* 1 cup grated sharp cheddar cheese
Mix the dry and wet ingredients separately at first. When you mix them together make sure you don't overbeat the batter or Masa as I call it.
Have your oven preheated to 400 and bake t for 25-35 minutes or until an inserted toothpick comes out clean.
2:00 Start Cooking
2:54 Adding the Hatch Chilies
4:46 Mixing the dry with the wet
6:14 Getting the pan ready
7:00 Into the Preheated oven
7:46 Cut the bread
8:00 Eat the bread
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PULLE
pulled-pork-sandwich-stir-fry-and
Have you wondered what you can do with so much meat off of a pork butt? Here are three ways to prepare your pork that will leave your family asking for more.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients:
► Pork Shoulder or Pork Butt
► 1 Tbsp of Onion Powder
► 1 Tbsp of Garlic Powder
► 1 Tbsp of Paprika
► 2 Tbsp of Salt
► 2 Tbsp of Brown sugar
► Parchment Paper
► Aluminum foil
Cooking the Pork:
Wrap the pork shoulder tightly with the parchment paper 2 times completely around one direction. Turn the pork 90 degrees and repeat for an additional 2 wraps. Repeat the parchment process with the aluminum foil. Place the meat on a baking tray and place it in an oven heated to 225 degrees Fahrenheit.
► ► Meat should be cooked using the following formula: 1:45 hours per pound
Stir fry
► Rice
► Mong Sprouts
► Sesame seed oil
► Sesame seeds
► Green onions
► Salt as needed
► Black pepper (freshly ground)
► Soy Sauce
Sandwich
► 1 Tbsp Butter
► 2 slices of Texas Toast
► 3/4 C Cheddar cheese
► 1 Tbsp BBQ sauce
► 1 Tbsp Sriracha
Burrito
► 1C Rice
► 1C Refried Beans
► 1C Cheddar Cheese
► 1 Tortilla
► Tbsp Sriracha
A special shout out to chef John at Food Wishes, who showed me the parchment technique.
https://youtu.be/zoLn6ijPCLE
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the-best-frijoles-and-tortillas-de
An amazingly easy dish that is a staple in most homes South of the Boarder. Frijoles and Fresh Tortillas
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for the Frijoles:
► 2 Cups of pinto beans
► 5 Cups of water
► 1 tbsp of cumin
► 3 tbsp of salt
► 1 tbsp chili powder
► 1 Onion
► 1 jalapeño
► 2 serrano pepers
► 10 oz Pork Chorizo
Instructions:
Soak the beans for 4 hours and drain. Place the drained beans in the instant with the 5 cups of water the onion the jalapeños and the spices. Set the Instant to cook for 1 hour. Once the pot indicates that it’s completed the cooking cycle then allopath pot to complete a slow release (approx. 20 mins)
Ingredients for the Tortillas:
► 250gr flour
► 75gr Lard
► 3/4 teaspoon salt
► 1/4 tablespoons baking powder
► 2 Cups Hot water (add water slowly. If it gets too sticky add more flour.)
Instructions:
Mix the dry ingredients and then add the Lard. mix well until the four mixture is the consistency of sand. Then add hot water little by lite until the flour gets sticky. Then continue to kneed it until the masa or dough begins to pull away from your fingers. It will still be sticky but it won’t come off on your fingers again more.
Wrap the dough in a plastic wrap for 1-2 hours.
Divide the dough into even portions. I chose to cut them into 14 but you can make your tortillas as large or as small as you like.
Place them on a hot skillet or comal. Let the tortilla cook for 30 seconds or until the tortilla begins to puff up. Then flip the tortilla and wait another 10 seconds. remove and keep it in a warm place to keep them warm.
This is the same recipe my grandmother used to make, then she went to using vegetable shortening and it didn’t taste the same.
You have to check out El Guzi. He has great recipes.
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HOW T
how-to-make-easy-beef-empanadas
Many of my Argentinian friends share their homemade empanadas with me but I just couldn’t wait until they made another batch so here’s my take on Empanadas Argentinas.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Dough Ingredients:
► 400 grams of flour
► 1/2 tsp salt
► 120 grams cold cubed butter
► 1 egg yolk
► 200 ml of milk
Meat filling
► 500 grams of beef
► 2 tablespoons of paprika
► 1 teaspoon of cumin
► 2 tablespoons of Oregano
► 2 tablespoons pepper flakes or powder
► Pinch of salt
► Ground fresh pepper
► 2 medium onions chopped and sautéed (sweat these)
**don’t dry the meat out
► 50g (1/2 C) Chopped Jalapeños
Directions:
Prepare the dough and set it in the refrigerator for 30 minutes. Cook the filling and set it to the side until cool for better handling. Take the dough out and roll it to 1/8th inch thick. Cut the dough into the desired shape, add the filling, and use an egg wash to seal the dough and to add an additional glaze to the pastry. Place the filled pastries on a baking sheet lined with parchment paper and place them in a preheated oven set at 200C or 390F. My empanadas were done at 20 minutes. Depending on your oven, they may take longer. Check on the color of the bread. Once they began to turn golden brown it’s time to take them out.
Let them rest a few minutes and serve.
FYI You may freeze your empanadas before the egg wash glaze for over a week for better meal preparation.
#EmpanadasArgentinas #Empanadas #BestEmpanadas
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THE B
the-best-crunch-wrap-supreme-with
I used to go to Taco Bell all the time, and when I tried the crunchy wrap for the first time i was hooked. What isn’t there to like when you get creamy frijoles, taco meat a crunchy tostada and a tasty flour tortilla?
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
In this episode I’m remaking the TacoBell Crunch Wrap with homemade frijoles, and tortillas.
Here is the link to the Tortilla recipe video
https://youtu.be/fv7ZgjORMsE
#Crunchwrap #Frijoles #Cooking
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Genre and Mood: Hip Hop & Rap + Funky
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chicken-thighs-and-mexican-street-corn
Chicken Thighs with Mexican Street Corn
Chicken is a a protein we many times overlook. Besides Pork it is the most readily available protein in may grocery stores and the one that graces most company dinner menus. But it don’t have to be boring.
In my mind a boring piece of chicken is one that is forgettable or worse yet is dry-as-a-bone inedible. This can be remedied many times by choosing the right piece of the chicken. “THE THIGH”.
It is by far the most juicer piece of the bird and for many beginner cooks you will find that it is the most forgiving. In other words you can overstep your cooking and the piece will still be delicious.
Another piece to the puzzle is the crispy skin. It adds an additional layer of texture that makes us like it more. We are wired to believe that “Crispy is delicious”.
As for the Mexican Street Corn, it’s a beautiful side dish that adds some brightness and color to the brown chicken and gravy. :) It’s easy to make and taste like you had to work really hard to get the flavors where you like them.
Here are the INGREDIENTS:
3 chicken thighs - with skin and bone-in
1 onion
3 cloves of garlic (minced) (2 tsp)
2 cups of frozen corn
2 cups of chopped jalapeño
BUTTER - about 4 tablespoons
1 cup of beer
1 cup of heavy cream
2 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp black pepper (freshly ground)
1 red chili pepper powder
Juice of half of a lime
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AN EA
an-easy-way-to-make-spanish-rice
I love spanish rice. This video shows me making an amazing spanish rice dish to share alongside the guisado beef my friend Enrique gave me.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
This dish take a total of 29 minutes to make. 10 minutes for prep and 19 minutes to cook.
All you need is
* 1C rice
* 1 Can of Enchilada Sauce
* 2 cloves of garlic diced
* 1 Tbsp of Ginger
* 1 Tsp salt
* 2 Tbsp butter (Grapeseed oil is a substitute)
* 1-2 tomatoes diced
Instructions:
Rinse the rice and set it off to one side, allow to drain about 10 minutes. Add butter in a hot pan, once the butter is bubbling add ginger and garlic. Once the garlic and ginger began to let off their aroma or began to brown slightly add rice and stir lightly until all the rice is wet with the butter or oil. Gently stir rice until the rice begins to change color. It goes from it original color to clear and then to a solid white. Once the rice turns white (some will be browning a bit) add tomatoes, and then the enchilada sauce. Bring mixture to a boil and lower flame or temperature setting to the lowest it can go. Cover the pan and leave it alone for 19 minutes. After 19 minutes remove lid and stir.
I like my rice moist and sticky, and my tomatoes still holding their shape. If you want a drier flakier rice add only 3/4 of a can of enchilada sauce.
Spanish rice goes well with meat dishes, tacos, burritos, or just by itself. This recipe makes 3 generous servings or 4 reasonable ones. But once you've had it you will be asking for seconds. Just FYI
You can store it in the refrigerator for one week, then it starts to lose its flavor profile.
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chicken-and-broccoli-stir-fry-an-easy-to
This Chicken and Broccoli Stir Fry recipe is an easy meal that’ll feed 3 and it has an out-of-this-world stir fry sauce.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for the Chicken Marinade:
► 2 chicken thighs
► 1 tbsp of soy sauce
► 1 tbsp of water
► 2 tbsp of cornstarch
► 1/2 of egg white
► 2 tbsp of oil to stir-fry the chicken
Ingredients for the Sauce
► 2 tsp of cornstarch
► 1 tsp of grated ginger
► 1 tsp of grated garlic
► 2 tbsp of soy sauce
► 1 tbsp of oyster sauce
► 1 tbsp of brown sugar (you can use honey)
► 1/2 tsp of black pepper (can also use white pepper)
► 1 cup of chicken stock
Vegetables:
► A head of broccoli
► 2-3 carrots
Directions or Method:
➡ Debone and skin the chicken thighs. Cut them into cubes 1 inch in diameter.
➡ Combine all the ingredients for the chicken marinade and add the prepared chicken.
➡ Mix the chicken until the mixture looks silky smooth.
➡ Set it off to the side and prepare the sauce.
➡ Mix all the ingredients for the sauce and set it off to the side.
➡ Cut the broccoli into bite sizes and split them in half so there is a “flat” side.
➡ Cut the carrots into thin slices. I prefer them cut on the bias (i.e. on the diagonal).
➡ In a hot skillet add the cut broccoli. Turn the broccoli flat side down and roast until they start to brown, then turn over and continue to cook for 1-2 minutes. Place the cooked broccoli in a separate dish.
➡ Add cooking oil to a hot wok and add the chicken and it’s marinade sauce.
➡ Separate the chicken so they don’t touch each other, and let them simmer for about 3 minutes or until they began to brown. Then do a quick stir scraping the bottom of the wok to release any chicken pieces.
➡ Add the sauce. Stir the chicken to coat it with the sauce.
➡ Add the broccoli and carrots and stir to ensure all the vegetables are coated in the sauce.
➡ Sprinkle sesame seeds on the mixture.
➡ Add 1 tablespoon of roasted sesame seed oil over the mixture.
➡ Continue to cook for about 1 minute continuously stirring. (If the sauce gets too thick add a 1/4 cup of water)
➡ Take the wok off the stove and plate on a bowl of steamed rice.
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A special shout out to Natashas Kitchen, Souped Up Recipes, and Pailin’s Kitchen who’s recipes have inspired me.
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CHICK
chicken-curry-or-chicken-masala-made
This Chicken Curry recipe is a winner in our house. It’s not easy to make chicken all the time and come up with new and creative ways to do it. Use this recipe to add some international flair to your menu. It’s easy to make.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
► 4 Chicken thighs
► 2 Onions, diced
► 2 tsp Ginger Garlic paste
Cashew-Red Chili-Tomato paste:
► 10 Cashew nuts
► 2 Whole red chilies (add more to add flavor and spice)
► 2 Red tomatoes
Dry Spices:
► 1/2 tsp Turmeric powder
► 1 tsp Red Chilli Powder
► 2 tsp Coriander powder
► 1/2 tsp Garam Masala Powder
► 1 tsp Dried and crushed celery leaves
► 4 tbsp Oil (I prefer avocado oil)
► 1 tsp Salt ( I prefer Himalayan salt but in this case, we didn’t use it.)
Preparation:
- Dice the onions
- Dry roast the cashew nuts and the red chilies in a pan on low heat for 2-3 mins or until they turn color. Add the nuts, the chilis, and the tomatoes to a blender and blend until smooth.
Process:
- Heat oil in a pan
- Add the diced onions and fry on medium heat for 5-6 mins till translucent.
- Add the Ginger/Garlic paste and fry for 2 mins on low heat.
- Add turmeric, red chili, and coriander powders and mix it well. (Hold off on the Garam Masala) Fry it on low heat for 2-3 mins after adding a splash of water.
- Now add the chicken, mix well and fry it on medium heat for 5-6 mins till the chicken is browned well.
- Add salt to taste. (I didn’t use salt in this video and my family said it didn’t need it.)
- Now add the cashew-red chili-tomato paste, mix well and fry for 5-6 mins on medium heat till oil separates.
- Add the Garam Masala Powder, mix and cook for 1 min.
- Add 1 Cup of water, mix and cover & cook for 20 mins.
- Remove the lid and add dried celery leaves, mix and simmer for around 2 minutes.
- Serve with rice. I used my cilantro rice, and it was divine. :)
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A special shout out to Spice Eats, The cooking Foodie, and my friends at Palette Indian Kitchen in Spring Texas who’s recipes have inspired me.
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#ChickenCurry #ChickenMasala #ChickenRecipe
What is a Curry:
Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce.
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