El mejor chili con carne tex-mex (100% auténtico)
El chili de carne es uno de los platos más populares de la cocina tex-ex, perfecto para usar en hotdogs, tacos, nachos, fajitas, burritos, comerlo solo, ponerlo encima de arroz...en fin, tremendamente versátil, y delicioso.
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MEXICO'S ???????? most PATRIOTIC DISH!!!
The Mexican Minute with A Gringo in Mexico. EPISODE 4: Chiles en Nogada: Hey everyone! This is Scott Koenig, and bienvenido to episode 4 of The Mexican Minute with A Gringo in Mexico. Well, it’s that time of year again. The time when Mexico celebrates its most beloved culinary tradition — the chili en nogada.
From August through Mexican Independence Day on September 16th, cooks across the country craft their interpretations of this classic dish. The first chile en nogada was served by the Santa Monica nuns in Puebla in 1822 as a tribute to visiting revolutionary war hero Agustín de Iturbide. Pomegranates and walnuts – nogadas – which are blended with goat cheese for the sauce, were in season. And combined with the green chile, represented the colors of the Mexican flag. No two chiles en nogada are alike. The essentials are the same – a roasted Poblano chile is stuffed with picadillo — typically ground pork and beef combined with fruit and aromatics. It’s then bathed in the luxuriant walnut sauce and finished with pomegranates and parsley. A major difference is the addition of a capeado – where the chile is battered and fried. Preference for capeador or sin capear is a topic of heated debate in Mexico. But a sweet and savory point of historical culinary pride throughout the country.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!
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Simple gringo taco meat
Super simple tasty ground beef taco meat. These bad boys can definitely be made without the added corn and tomatoes.
Ingredients: 1lb ground beef
1 can drained diced tomatoes
1 can drained whole kernel corn
4 garlic cloves
Half an onion diced
Ortega taco seasoning
Salt
Pepper
Garlic powder
Cumin
Olive oil
Chili powder *
Prep: Add olive oils to pan set to medium heat and saute onions and garlic until soft and fragrant. Add diced tomatoes and corn and heat until warm. Add ground beef and cook until browned. Add seasonings then let mixture reduce until most of the extra vegetable liquids have evaporated. Serve on a tortilla with guacamole and sour cream. ENJOY!
*optional
Homemade Burritos | So Much Better Than Fast Food
In this video, we'll show you step-by-step how to make mouth-watering gringo burritos in the comfort of your own kitchen. Gringo burritos are a delicious twist on traditional burritos, using American-style ingredients such as ground beef, cheese, and lettuce. We'll walk you through the entire process, from preparing the ingredients to assembling and cooking the burritos. This recipe is perfect for a quick and easy dinner, or for feeding a crowd at a party. So grab your ingredients and let's get started on making some delicious gringo burritos!
Ingredients:
3lbs Ground Chuck
1 cup long grain white rice
1/2 yellow onion, diced
2 cups hearts of romaine, chopped
1 jalepeño, seeded and diced
1/2 cup tomatoes, diced
1/4 cup red onion, diced
1/4 cup each cheddar and jack cheese, shredded
Sour Cream
Beef Seasoning:
- 3 tbsp chili powder
- 1 tbsp each granulated garlic, onion, paprika, cumin, and Mexican oregano
- 1 tsp chipotle powder (optional)
Rice Seasoning:
- 1.5 tbsp Caldo de Tomate
- 1/2 tsp each chili powder, granulated garlic, onion, cumin, and Mexican oregano
Flour Tortillas
Hot sauce of your choice (I like sriracha)
Canola or Vegetable Oil
Directions:
Start by browning the ground chuck in large pan in small batches, Drain the meat and set aside. Sauté the onions until soft and translucent, about 2-3 minutes. Add the meat back to the pan and all of the seasoning too. Mix to combine and sauté the meat and onion in the seasoning for 1-2 minutes, then add water (or beef stock) almost to the top of the meat. Simmer on low for about an hour, or until most of the liquid has absorbed and evaporated.
Next prepare you vegetables and set aside.
About halfway through the cooking time start the rice. Sauté the rice in about 1 tbsp vegetable or canola oil for 1-2 minutes until its toasted - ensure all the grains of rice get coated in the oil. Add the water (preheated if you can) and when boiling add the Caldo de Tomate and additional seasoning (optional). Bring to boil, cover, and reduce heat to low - simmer for 15-20 minutes. When done let stand for about 10 minutes then fluff before serving.
When the meat and rice are done its time for assembly! I'm very particular about how my burrito is layered but feel free to layer however you like. I like to wedge the cheese in between the rice and beef so it has a chance to melt, followed by lettuce, sour cream, and the rest of the ingredients. Be sure to roll your burrito according to the video instructions, slice in half if you like, but most importantly eat and enjoy! :)
Gringo Salsa
My salsa recipe:
Tomato, onion, serrano chili pepper, salt, black pepper, cumin, lime, cayenne pepper, cilantro, water, paprika
How to make Gringo Chili ????
Chili ???? Style