HOW TO MAKE THE BEST MEXICAN STUFFED BELL PEPPERS
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best Mexican stuffed bell peppers, seriously super delicious! My whole family enjoys it! Hope you give it a try and enjoy it just as much!
keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
**Refrigerate up to 4 days!
Ingredients: mixture enough for 7-8 bell peppers
Bell peppers
1 1/2 lbs extra lean ground beef
Your choice of melting cheese, Oaxaca, Monterey Jack, or mozzarella
1 1/2 cup white rice
1 cup pace sauce/salsa(not chunky)
2 cups chicken broth
2 chopped roma tomatoes
1 small white onion chopped
Chopped cilantro
4 minced garlic cloves
1/4 tsp cayenne pepper
1 1/2 tsp oregano
1 1/2 tsp Chile powder
1 1/2 tsp ground cumin
1 1/2 tsp black pepper
2 tsp salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Mexican Sopes Recipe | Cinco De Mayo Recipes | Jenny Martinez
Feliz Cinco De Mayo!!! First and foremost, I hope you guys all have a safe and healthy Cinco De Mayo! I hope you guys enjoyed this video guest starring my wonderful husband lol! He's always down to fulfill my crazzzzy ideas- and trust me I've had extremely crazy ideas throughout our 29 years of marriage lol! I'll be uploading some fun pictures of us on my instagram later on, if you want to see head over to my Instagram @HappyBelliesByJenny! This recipe is extremely easy, it took me a total of 30 minutes to prep and cook. I hope you guys enjoy this recipe as much as I did!
Head over to my TikTok to see my simple and delicious Cinco De Mayo Drink!
Full Recipe:
Meat Preparation
3 lbs ground beef
2 tbsp chicken bullion
1-2 tbsp garlic powder
1 tbsp black pepper
1/2 half an onion
2 tomatoes
1 small bunch cilantro
Sopes Preperation
4 cups Maseca
1/2 cup all purpose flour
4 cups warm water
1 tsp salt (optional)
Using Ancient Tools To Make Traditional Mexican Chicken Mole | Passport Kitchen | Epicurious
Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious for the next installment of Passport Kitchen, this time building the complex flavors of a traditional mole poblano from over 30 ingredients.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Buy the metate chef Saúl uses for this recipe:
When you buy something from our affiliate links, we earn a commission.
Producer: Jonathan Bang
Director: Maria Paz Mendez Hodes
Director of Photography: Charlie Jordan
Editor: Phil Ceconi
Host: Saul Montiel
Sr. Culinary Director: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinty
Associate Producer: Sam Ghee
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio: Lily Van Leeuwen
Research Director: Ryan Harrington
Copy and Recipe Editor: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
30 Minute Spicy Mole Rojo (Red Mole) Recipe I Molé Mama
Scroll down for the recipe!
Some of my fondest culinary memories include my mama's rich, spicy Mole Rojo. My first bite of the rich flavors would transport my taste buds to joyful ecstasy. Time stopped, my hearing ceased, and I was consumed by the flavors of my Mexican heritage and the wealth of someone whose devoured exceptional food and builds memories in your soul, this was my mama's mole. It was the best of her talent, love, and devotion served in a delicious red sauce.
Mole originated in Oaxaca, Mexico. There are spicy and sweet varieties, and Mexican mamas and abuelitas take great pride in their recipes. My mama's Mole Rojo's primary ingredients are chiles and spices and a rich roux. Mole Dulce (sweet mole) can include nuts, chocolate, bread, and more.
My preference is Mole Rojo, most likely because it has the power to connect me to my beautiful mama, and it is the taste of my childhood.
A few years ago, I shared my mama's authentic Mexican mole recipe video, and while delicious, it is quite complicated. And because so many of you have asked for a simpler version, here it is. My mama used to make this when she didn't have time to make the authentic recipe from dried chiles. And honestly, it's super delicious too, and I love it! The ingredients for this recipe include dried spices that are sold in most supermarkets and Amazon.
Remember to have fun, and don't be afraid to spill a little sauce on your stove! It's all about learning a new recipe, creating memories, and adding your love to every recipe you make!
Happy Cooking!
Be well!
Molé Mama
Mole Rojo Recipe
Important tools
Whisk
Flat wooden spoon
Measuring cups
Measuring spoons
Cast iron skillet (can substitute frying pan)
Ingredients
¼ cup powdered California chili
1 tablespoon paprika
2 teaspoons cayenne pepper
1 tablespoon garlic
1 tablespoon onion powder or onion flakes
½ teaspoons cloves
½ teaspoon salt
¾ cup flour
⅝ cup olive oil
8 cups stock (chicken or veggie) fresh is best, but if use boxed or dried stock, omit salt in the recipe and salt mole to taste preferences - see homemade stock recipe below
Directions
1. Combine Spices & Stock
Add dried spices(chili powder, cayenne pepper, paprika, cloves, garlic, onion, salt) and stock to a large bowl, mix with a whisk and set aside
2. Make Roux
Add oil to a cast-iron skillet over medium heat. Test heat of oil with a wooden spoon, and once bubbles add flour and constantly mix to keep from burning. Mix until roux is dark brown. Don't leave the stove during this process and continue to mix for about 15 minutes.
3. Add stock mixture to the roux
Reduce heat. Add ½ stock, whisk well, remove lumps and then add remaining stock, until the roux thickens and boils gently
4. Add cooked chicken or raw veggies and simmer for 10 minutes or until vegetables are cooked
5. Serve warm. Great with Spanish (orange) rice
and tortillas de harina(flour tortillas) -
Mole freezes well and is a delicious sauce for tamales!
Homemade Chicken Stock & Cooked Chicken Recipe
Tools
Stockpot
Measuring cup
Strainer
Ingredients
2 lbs chicken (chicken breasts, thighs, drumsticks)
12 cups water
1 finely chopped yellow onion
1 head of garlic, chopped or smashed in a molcajete
Directions
Add chicken, onion, garlic, and salt to the stockpot
Cook for about 45 min until completely cooked
Remove chicken from stock
Strain stock to remove garlic and onion pieces or keep if you want a spicy mole; that's what I do!
Watch Authentic Mole Rojo Video made from dried chiles -
Molé Mama loves connecting with fellow chefs and local foodies! If you want to share recipes or watch more videos, consider following Molé Mama on the platforms below:
Website:
Facebook:
Instagram:
You can also listen to some of Molé Mama's best kitchen stories on her weekly podcast.
Filmed/edited by Molé Mama