PASTA AL CILANTRO, FÁCIL Y DELICIOSA ???????????????????? ????????IDEAL PARA LA CENA DE NAVIDAD!! ????????????????
La pasta con crema de cilantro o pasta cremosa al cilantro, es una de mis recetas favoritas y si tú amas como yo la pasta cremosa, también será tu receta favorita. Por su preparación, es facilísima y por su sabor exquisito, tus invitados o familia pedirán otro plato de esta deliciosa pasta que encantará a chicos y grandes.
Puedes usar el tipo de pasta que más te guste: puede ser espagueti, coditos, macarrones, fetuccini, plumilla, tornillos o fusilli.
Puedes acompañarla con pollo, con brócoli, o verduras al vapor, también puedes acompañar un corte de carne, o un lomo al horno etc.
Prueba tu mism@ en la cocina y crea tu propia receta. Yo te doy la base y tú puedes agregar lo que más te guste. Así que manos a la cocina! ???????????? ✋????????????
INGREDIENTES: (4 porciones)
* Pasta fusilli o tornillo 200 g.
* Cebolla 1/4 pza.
* Hojas de laurel 2 pzas. pequeñas
* Agua para hervir la pasta 2 litros
* Sal 1 cda
Para la salsa de cilantro:
* Las hojas de un manojo de cilantro 2 tzas.
* Queso crema 3/4 partes de una barra de 200g o 150g.
* Media crema o crema acidificada 1 tza.
* Leche evaporada 1 tza.
* Cebolla picada finamente 1 trozo pequeño
* Ajo triturado o picado finamente 1 diente pequeño.
* Mantequilla 1 cda
* Pimienta negra 1/2 cdita
* Caldo de pollo casero 1 y 1/2 tza
*Pechuga de pollo cocida 1/2 pza de pechuga
TIPS DE MAMÁ:
*Si la salsa se espesa demasiado, usa un poco más de caldo de pollo o leche.
*Utiliza bastante agua para que la pasta se cueza en su punto y no se pegue.
*Agrega la sal cuando el agua ya esté hirviendo y enseguida incorpora la pasta. Coloca en lumbre media.
*Si te gusta darle más sabor a la pasta, agrega algunas especias como pimienta negra entera, hojas de laurel o cebolla al agua donde hervirás la pasta.
*No agregues aceite a la cocción de la pasta, está es una práctica muy común pero innecesaria. El aceite hará que la pasta no se pegue entre sí, pero también hará que la salsa de cilantro no se quede adherida a la pasta y la presentación será desastrosa.
*Cuece la pasta 2 minutos menos de lo recomendado en el paquete de la pasta, ya que todavía permanecerá de 3 a 5 minutos al fuego dentro de la salsa de cilantro.
Chef Aarón Sánchez's Easy Spicy Adobo Recipe | Cocina
Chef Aarón Sánchez shares his famous and easy adobo recipe, a versatile seasoning that will pair up deliciously with your choice of meat, poultry or fish. Try it this holiday season for a Latin touch to your Thanksgiving and Christmas dinner!
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CHIPOTLE SAUCE
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INGREDIENTS:
1 cup of Chipotle Pepper in Adobo sauce
4 Cloves of Garlic
1 1/2 cup of Sour Cream
1/2 cup Mayonnaise
2 tbsp Sugar
Salt and Pepper to taste
LET'S MAKE IT:
•Blend the 1 cup of Chipotle Pepper in Adobo sauce with 4 Cloves of Garlic. Blend until smooth
• In a large mixing bowl add the blended Chipotle Pepper and Garlic, 1 1/2 cup of Sour Cream, 1/2 cup Mayonnaise, 2 tbsp Sugar, Salt and Pepper to taste.
•Mix well. Store in glass container in refrigerator.
ENJOY
Pollo en Chile Guajillo | #VickyRecetaFacil
Pollo en Chile Guajillo #VickyRecetaFacil ???????? Super fácil, exquisito y económico!! ???? Excelente para deleitar a tu familia! Les fascinará!! ????❤️????❤️ Por favor, cuídense mucho! ????❤️ VIDEO NUEVO! ???????? Inclúyelo en tu negocio!!! ???????????? Será todo un ÉXITO!!! ????????????$$$$$ Muchas gracias por sus bonitos comentarios! ???????????????? ???? #RecetasConPollo #VickyRecetaFacil: RECETAS DE POSTRES, PANES, GELATINAS Y PASTELES: *****NUEVOS VIDEOS CADA SEMANA***** Incluye links de más recetas al final del video, en las tarjetas interactivas o en la descripción!! :) Aprende a preparar las más ricas recetas a mi estilo. ¡SUSCRÍBETE a VICKY RECETA FACIL dando clic a éste enlace: es GRATIS! :D ???????? Mil gracias!!!ツ ???????????? Y TAMBIÉN SUSCRÍBETE A MRDAVID TUBEHD: es GRATIS! :D ???????? Mil gracias!!!ツ ???????????? Suscríbete a ???? DAVIDGAMER932:
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How to Make Tamales -- Beef Chipotle Tamale Recipe -- The Frugal Chef
How to make tamales. Delish tutorial! Enjoy!
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Makes 16 to 20 tamales
FOR THE BEEF:
1 -- 3 pound bottom round beef roast or flank steak or skirt steak
2 TBS oil
1 medium white onion – peeled and cut into eight pieces
4 garlic cloves – chopped
1 jalapeño pepper – halved
5 to 6 thyme sprigs
6 cups of water
1 tsp. ground cumin
1 TBS dried oregano
Salt and pepper
Generously cover the beef with salt and pepper. Heat the oil in a deep skillet and brown the beef on all sides.
Remove the browned beef from the skillet and set aside. If you have too much rendered fat in your skillet discard all but 1 TBS of the oil. Scrape the brown bits off the bottom of the pan with a spatula. Add the onions and garlic and lightly brown for a few minutes.
Return the beef to the skillet with the jalapeño and the thyme sprigs. Add the water, the remaining teaspoon of cumin and the oregano. Add some salt
Bring the liquid to a boil, cover the pot, reduce the heat to low and simmer for 3 hours until you can shred the beef. Turn the beef in the liquid at about 1 and ½ hours of cooking.
Remove the cooked beef from the broth and let it cool down until you can handle it. Shred it with your hands or with two forks. Strain the broth.
Set 4 cups of broth aside for the masa harina and keep the remaining broth to make the sauce.
FOR THE SAUCE:
4 chile ancho – stemmed and seeded
¼ of a medium white onion – peeled
2 garlic cloves – peeled
3 whole cloves
2 to 4 chipotles in adobo (depending on how much heat you want)
2 cups of the broth from the beef or water (or a combination of both depending on how much broth you have left over)
½ tsp. ground cumin
½ tsp. ground cinnamon
½ a tsp. of ground oregano
1 tsp. sugar
Salt to taste
Toast the ancho chilies in a dry skillet until slightly charred. Set aside.
Place the onion and garlic in the same pan and char slightly on all sides. Add the cloves and the chipotle peppers. Return the toasted chilies and add the liquid. Add the cumin, cinnamon, oregano and sugar.
Bring the liquid to a soft boil and simmer for 20 minutes. Remove from the heat and cool down a bit. Place all of it in a blender and blend until smooth. Pass the sauce trough a sieve – do not skip this step or you will have small, dry pieces of chilies that will ruin your whole meal.
Add half of the sauce to the shredded beef and mix well. Keep the remaining sauce to serve with your tamales.
FOR THE TAMALES:
20 dry cornhusks
1 cup vegetable shortening
4 cups masa harina
1 TBS baking powder
2 tsp. salt
4 cups of lukewarm beef broth
Rinse the cornhusks and soak in warm water for 30 minutes. Make sure they are completely submerged. You can do this in a large bowl or in a clean sink.
Once they are pliable, remove them from the water and pat dry them. Place them in a baking sheet and cover them with a damp kitchen towel. Tear one into long, thin strips so that you can tie the tamales once they are filled.
Whisk the vegetable shortening until it is nice and airy – a few minutes.
Place the masa harina in a bowl and add the baking powder and salt. Mix it well.
Add the lukewarm beef broth to the masa and mix it in well with your clean hands. Add the shortening and knead it all well. Incorporate the shortening well.
Place a soaked husk in front of you with the short end closest to you and the coarse side at the bottom (it will be on the outside of the tamal). Spoon some prepared masa into the middle of your husk and press it down with lightly wet hands. Do not make it too thin or too thick.
Add some meat onto the middle of the spread masa and add a little more sauce. Fold the bottom of the husk away from you. Fold the left side over the folded bottom part and then fold the right side over that to form a pouch. Tie it with a piece of torn husk and place it standing open end up, inside a steaming basket that is inside a large pot with some water.
Do this with all your tamales. You will get between 16 to 20 depending on the size. Stand them all snuggly in the basket and start simmering the water. Cover the tamales with a clean, damp kitchen towel and cover the towel with the pot’s lid.
Steam the tamales for 1 ½ to 2 hours making sure to add water to the pot as it evaporates. Check the water level every 30 minutes and add boiling water as needed.
About 1-½ hours into steaming, remove one tamal and open it to check doneness. If it ready, turn off the heat and serve.
Serve your tamales with the remaining sauce or with the salsa of your liking.
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Someone Your Own Size
Mexican Mole
Mexican mole is a sauce, unlike anything I have ever experienced. Looking at the ingredients list, you may get a bit nervous...but fear not. This is a straightforward process to follow, and the end result is nothing short of incredible.
The recipe I used in this video is not exactly traditional (I had access to only a certain selection of chiles), but otherwise, I did my best at sticking closely to tradition here. Again, this is a truly special sauce and I assure you, should you dare to try this out, it'll result in something you won't ever forget.
Ingredients
1 whole chicken
1 stick butter
2 cups chicken broth
2 dried guajillo chiles
2 dried ancho chiles
3 dried chipotle chiles
1 dinner roll
2-3 corn tortillas
2 tomatoes
6 tomatillos
1 tbsp butter
2 yellow onions
1/2 head garlic
1/3 cup chopped peanuts
1/4 cup raisins
2 tbsp cumin seeds
1 tbsp dried thyme
3 cinnamon sticks
5 whole cloves
6 whole allspice berries
5 oz dark chocolate
1 cup chicken broth
3 tbsp white sugar
Salt (to taste)
1. Remove stems and seeds from all chiles and prepare all ingredients.
2. Wedge butter between skin and meat of chicken.
3. Add chicken to a pot with chopped onion, a handful of salt, and cover with water.
4. Cook at 300 Fahrenheit until chicken is soft and tender, about 2.5 hours.
5. Toast chiles in a dry pan until aromatic and slightly charred.
6. Add 2 cups of chicken broth to deglaze the pan. Then, add all contents to a blender and set aside.
7. Next, add your chopped tortillas and roll them into a dry pan and slightly brown. Add this to the blender and pulse.
8. Peel and chop your tomatillo and tomatoes (I subbed tomato paste and sauce). Add to the dry pan once again and blister a few minutes over medium-high heat. Add to blender and pulse.
9. Add 1 tbsp butter to the pan, then add one chopped onion, peanuts, raisins, cumin seeds, dried thyme, cinnamon sticks, cloves, and allspice berries. Cook until onions are softened.
10. Pick out whole spices (namely cinnamon sticks, cloves, and allspice berries), and add the remaining contents to a blender. Blend until smooth.
11. Pour this mixture into a larger pan over medium heat. Add chopped chocolate, more broth if needed, sugar, and salt.
12. Stir until well combined and reduce to the proper consistency.
13. Pour over chicken, rice, whatever you want! It is INCREDIBLE.
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