A 100-Year-Old Tamale Recipe From The Oldest Mexican Restaurant In L.A. • Tasty
El Cholo shows us how they make their 100-year-old tamales! For more of El Cholo's history check them out on Instagram @elcholo1923 or their website
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Best Texas Chili Recipe Award Winning ????????
Our best Texas chili recipe makes a hearty bowl of homemade chili that's ???? with no beans - if you love Houston’s Firehouse Chili, this is for you! Learn how to make a Texas chili with tender chunks of seared beef and a three chili combo of pasilla, ancho and guajillo in this award winning chili recipe.
We’re making a Texas red chili - all beef and no beans! This recipe takes about 20 - 30 minutes of prep, and it’s totally worth it. With most of the cooking low and slow, it’s super easy for family dinners, Super Bowl parties or tailgating weekends. And it’s a proven award winning chili recipe, so get ready to bring home the Chili Cook Off trophies????!
???? RECIPE BELOW ⬇️
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Dried Chilies - Ancho
Dried Chilies - Guajillo
Dried Chilies - Pasilla
Paul Prudhomme’s Magic Chipotle Chile
Lodge Dutch Oven
Liquid Measure Shot Glass
Nutribullet
TEXAS CHILI RECIPE AWARD WINNING INGREDIENTS
2 - 3 lbs beef, diced with fat and gristle removed (I’m using short ribs, you could also use chuck, sirloin, ground beef)
Dried chilis - I’m using 2 guajillo, 1 ancho and 1 pasilla
3 cups beef broth
2 tablespoons cumin
1 tablespoon coriander
1 tablespoon paprika (I’m using smoked paprika)
1 large onion, diced
3 cloves garlic, minced
4 slices bacon
2 tablespoons tomato paste
2 tablespoons worcestershire sauce
2 14-oz cans diced tomatoes
2 chipotles and 1 tablespoon adobo sauce (from 1 can of Chipotle Peppers in adobo sauce)
3 tablespoons masa harina
Salt and pepper for seasoning beef
Homemade Chili Toppings Suggestions
Corn Chips, like Fritos
Cheddar Cheese, shredded
White Onions, minced
Jalapenos, sliced
Sour Cream
Cilantro, chopped
Select the dried chili you’ll be using, and remove the stems and seeds. Toast the chilis in a dutch oven or heavy bottomed pot for 2 minutes. Add the beef broth, bring to a boil and simmer to soften the chilis, about 15 minutes.
While the chilis are simmering, measure out the dried spices and cut the onions and garlic. Trim the beef of fat and gristle. Cut into bite sized pieces and season with salt and pepper.
Puree the stock and chilis in a Nutribullet, blender or food processor.
Cut the bacon into ½ inch pieces and cook in the dutch oven, rendering the fat and crisping the bacon. Remove the bacon pieces, leaving the fat in the pot. Over medium heat, cook the beef without stirring to sear. Once one side is seared, turn to sear the other. Work in batches so the pieces are not crowded - if the beef is crowded together, it will just steam the meat.
Once all of the beef is seared, with the heat still on medium, add all of bacon and beef to the pot. Add the dried spices and pureed liquid and cook for about 5 minutes.
From a can or jar of chipotle peppers in adobo sauce, add 2 chipotle peppers and 1 tablespoon of adobo sauce. Add the onions and garlic, cooking to soften, about 10 minutes. Add the tomato paste and stir. Add the Worcestershire sauce. Add the diced tomatoes and 2 cups of water and stir. Add the masa harina and stir.
Simmer for 2 - 3 hours until the meat is tender. Taste and adjust the spices to your level of spice intensity. Dried peppers can vary in spiciness, and you’ll be able to kick it up even more if you like. For a direct hit of heat, I like to use Paul Prudhomme’s Chipotle Chili Pepper - it can be intense, so start with slowly and build to your heat tolerance.
To serve, add corn chips, cheddar cheese and any additional toppings of your choice. We like to add sour cream on top, because we like it spicy and the sour cream helps tame the heat a little.
Texas Chili Recipe Slow Cooker
Once you've seared the beef, you can combine all of the ingredients in a slow cooker and cook on high for 4 hours or low for 8 hours.
Thank you so much for watching! I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I'm Annie and every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Texas-style Chili: A Bowl of Red
This is our first entry in a new series of videos where we explore - and cook! - the many wondrous foods of Texas! Texas is a melting pot of cultures and you can best understand that through our food. So, we are starting out with the official state food: Chili!
Chili can be pretty controversial here in Texas and many noses have been broken over what exactly constitutes a fine bowl of chili. But here's a simple recipe that hits all the requirements and is perfect for the cold weather than Texas tends to have in January and February. Heck, maybe even into April!
The recipe we cooked was for a large group so we doubled the proportions but the recipe here is the original portions for about six or so folks.
A Texian Bowl of Red
2 pounds ground beef - 80/20 ratio (I prefer ground brisket if I can get it)
1 large white onion, chopped
1 head of garlic, chopped
4 teaspoons Mexican oregano
4 teaspoons smoked paprika
4 teaspoons ground cumin
1 teaspoon salt
1-2 teaspoons sugar
6 tablespoons of your favorite chili powder mix (I like the deeper red chili powder mixes like Gephardt’s if I’m buying it, though I often make my own)
1 can habanero Rotel tomatoes
8 ounce can tomato sauce
4 jalapeños - or 4 Serrano chilies if you like it hotter
8 ounces of water or light beer or beef broth. I prefer beef broth.
6 chili pequins, smashed (optional for those who love heat)
Chop the onion and garlic and peppers, place in food processor, and blend until everything is finely minced and liquidy. Add the mixture to the ground beef in a medium Dutch oven style pot. Brown the meat with the vegetables on medium high heat. Once the meat is brown add all the spices except for 2 tablespoons of chili powder and 2 teaspoons each of the cumin, oregano and paprika. Add the tomatoes, tomato sauce, and water or beer or broth. Bring to a boil, then lower heat and simmer uncovered on medium low heat for a little over an hour. Add the remaining spices, simmer 5 minutes then remove from heat and let it cool to temperature. Put the pot in the fridge once it has cooled off. Let it marinate overnight, reheat and serve the next day after the flavors marry.
It will continue to improve in flavor for up to three days.
This also goes great mixed with a large package of cooked macaroni then topped with cheddar cheese to create a heavenly version of Chili Mac. Or just use the traditional corn chips and cheese.
Since we are near San Antone, you may notice we use a lot of HEB products. That's how we do it down here!