How To Make A Mexican Tortilla Stack
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How To Make A Mexican Tortilla Stack
1 brown onion, finely diced
1 red capsicum, finely sliced
2 tbsp olive oil
500g beef mince
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground coriander
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground chilli
2 crushed garlic cloves
2 heaped tbsp tomato paste
1/3 cup water
1 can black beans (400g)
2 tbsp olive oil
8 tortilla wraps
1 bag cheddar cheese
Garnish with fresh parsley or coriander. Serve with guacamole and sour cream if desired
Easy recipe: Mexican tortilla stack
Kind of like lasagne except with chilli con carne and tortillas! This delicious Mexican tortilla stack is yummy, filling and a little bit different.
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Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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The BEST MEXICAN CHICKEN TORTILLA SOUP Recipe | Sopa Azteca
#chickentortillasoup #sopaazteca
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 want to share with you how to make the best Mexican chicken tortilla soup or also known as sopa azteca , The flavors on this soup is like no other, it’s soooo delicious and it’s perfect to enjoy on any day, any occasion, specially now that its cold!!!! This soup is not spicy at all the chiles just add a good amount of flavor, if you want it to be spicy, add Chile chipotle or arbol! So I hope you all enjoy it! Old recipe found here ????????
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t 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 ????
Ingredients:
4 pieces of chicken breast with rib
20 corn tortillas
Black or pinto beans
Sweet corn
5 roma tomatoes
5 New Mexico or guajillo Chile pods
1 chile ancho
Handful of cilantro
1 onion
Garlic cloves
2 bay leaves
Chicken bouillon
1 tbsp whole black pepper
1 tsp cumin
Salt
1 serving of love ????
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Recipes in Spanish :
Arrange 7 Tortillas In The Pan For A Big Tex-Mex Party – Yummy!
Sheet Pan Chicken Fajita Crunchwrap With A Spicy Dip | When it comes to Tex-Mex, fajitas are an unsung hero that don't get nearly the kind of attention they deserve. But that's all about to change with this delicious hybrid dish that combines the fresh, delicious taste of fajitas with the incredible texture of crunchwraps. The combination of sautéed vegetables, seasoned meat, and crisp flour tortillas topped off with a spicy dip is definitely something to write home about!
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You'll Need:
For the fajita seasoning:
- 2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp cayenne pepper
- ½ tsp cinnamon
- 1 tsp ground cumin
- 1 tsp brown sugar
For the crunchwrap:
- 4 chicken breasts, sliced
- 3 onions, sliced
- 2 yellow peppers, cut into strips
- 2 red peppers, cut into strips
- 1 green pepper, cut into strips
- 2 tbsp fajita seasoning
- 3 tbsp olive oil
- 1 tsp melted butter
- 9 large flour tortillas
- 6 oz shredded Monterey Jack cheese (or Pepper Jack or queso quesadilla cheese)
- 3 oz spicy tortilla chips
For the dip:
- 6 oz cream cheese
- 3 oz mayonnaise
- 1 tbsp fajita seasoning
- 3 tbsp sliced jalapeños
- 1 tbsp honey
- juice of 1 lime
- 1 pinch of salt
Here's How:
1. Preheat the oven to 400°F and prepare the fajita seasoning. Slice the peppers, onions, and chicken breasts and add the strips to a pan. Drizzle 3 tbsp of olive oil on top, season with 2 tbsp of fajita seasoning, mix well, and cook for 25 minutes. After the chicken and vegetables have cooked, remove the pan from the oven and lower the temperature to 350°F.
2. Coat another deep sheet pan with melted butter and arrange 7 tortillas on the pan as shown in the video.
3. Spread half of the cheese over the base of the dish, followed by half of the fajita mix.
4. Spread the tortilla chips over the fajita mix, followed by the rest of the fajita mix and then the rest of the cheese.
5. Cover everything with 2 additional tortillas in the middle of the dish and then fold the protruding edges of the other tortillas inwards.
6. Cover the pan with a piece of parchment paper and push it down with another pan. Place the sheet pan with the fajita crunchwrap in the oven and bake at 350°F for 30 minutes.
7. Prepare the dip using the above ingredients.
8. Cut the chicken fajita crunchwrap into individual portions and enjoy!
Now that's what we call a fiesta! If you want to keep the party going, you can find the recipe for the Chicken Avocado Fiesta Salad featured in the bonus video here:
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I made my son's favorite ENCHILADAS for dinner #recipe
Today my son requested his favorite enchiladas for dinner. I typically use ground beef, but my son loves the ground turkey version even better. You can also make this a great chicken enchiladas recipe as well. This is gonna be good! Be sure to subscribe and click the bell icon for notifications.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
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⭐️ HOMEMADE ENCHILADA SAUCE 2 WAYS
INGREDIENTS
1 lb lean ground meat of choice
2 tsp light chili powder
1/2 tsp ground cumin
1/2 tsp granulated garlic powder
1/2 tsp granulated onion powder
1/2 tsp salt
pepper to taste
14 to 16 corn tortillas
1/3 cup oil (for softening corn tortillas)
12 oz Colby Jack cheese
ENCHILADA RED SAUCE INGREDIENTS
4 Tbsp cup oil
1/4 cup all-purpose flour
2 Tbsp light chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
14.5 oz can of chicken broth
*extra water if needed
salt and pepper to taste
**You can substitute the broth with 16 oz of water
and 1 Tbsp chicken bouillon powder