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Chile Class with Rick Bayless
We've fixed the audio! New upload here:
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Chef Rick Bayless answers some (most?) of your questions about fresh and dried chiles in this brief video.
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Mexican recipes by Chef Rick Bayless:
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Chipotle Chile
The real deal! These large brown and wrinkled are not to be confused with mora chiles, which are often marketed as chipotle. These well smoked chiles are notorious for their versatility.
True chipotle grandes are made from a special variety of large, ripe Jalapeño that is much meatier and fruitier than regular jalapeños. The chipotle grande chile, also known in Mexico as the ‘meco,’ can be used flaked or ground in a host of recipes, or dry toasted in a pan and then rehydrated to prepare an all-purpose smoked chile paste. The seeds of the chipotle grande are usually left in the pod.
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Authentic Chicken Adobo | Cookin' Somethin' w/ Matty Matheson
“Thanks to Bespoke Post for sponsoring this video! Head to and use code MATTY20 to grab your “box of awesome” and get 20% off your first box.”
THIS IS FOR YOU DANIELLE AND JACKIE! YOU LIFT ME UP AND I LIFT YOU UP WITH PORK AND CHICKEN ADOBO! MAYBE YOUR GRANDMA MADE IT DIFFERENT BUT THIS IS HOW MAMA TOLD ME TO DO IT AND I LOVE IT THANK YOU
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INGREDIENTS
3 pounds bone-in, skin-on chicken thighs and drumsticks
1 ½ pounds pork belly, cut into 1-inch cubes
3/4 cup soy sauce
3/4 cup vinegar
Water, as needed
3 dry bay leaves
1 teaspoon whole black peppercorns
10 garlic cloves, crushed
TKTK neutral oil
1-2 teaspoons sugar, optional
Calamansi, optional
GARLIC RICE INGREDIENTS
10 garlic cloves, minced
2 tablespoons neutral oil
2 cups day-old rice
Kosher salt
FOR SERVING
Spicy Filipino vinegar
Shrimp paste
COOKING METHOD
1. In a large ziplock bag, add chicken, pork belly, soy sauce, vinegar, and enough water to just cover the meat. Gently shake to combine and marinate for 6 hours, or overnight.
2. In a large Dutch oven over medium-high heat, add a touch of oil and marinated pork belly (reserve marinade). Cook until the fat from the pork renders and for the pork to begin to crisp.
3. Then add chicken and cook until chicken is golden brown on all sides. Add garlic and lightly brown, then add peppercorns, bay leaves, and reserved marinade.
4. Add more water if needed. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes.
5. Taste and adjust with more vinegar, soy, and sugar (if desired). Continue cooking until the chicken is juicy and falling off the bone.
6. While the chicken is cooking, make the garlic rice. In a large, deep pan on medium heat, add oil and garlic. Cook until garlic is golden brown, then add rice. Cook for 3-4 minutes, stirring to incorporate garlic and oil into the rice.
7. Serve adobo with garlic rice, spicy vinegar, and shrimp paste.
Chicken Tinga Recipe- Spicy Mexican-Style Stewed Chicken in Chipotle Sauce
Learn how to make a Chicken Tinga Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Spicy Mexican-Style Stewed Chicken in Chipotle Sauce!
Chipotle Aioli - Smoky & Spicy Homemade Chipotle Mayo Recipe With Roasted Garlic
Chipotle aioli, also known as chipotle mayo, is a delicious spicy and smoky dipping sauce that you can easily put together in your own home kitchen in under 5 minutes! This recipe will put any prepackaged sauces to shame as we will be using the freshest and highest quality ingredients. Join Eric from Simply Elegant Home Cooking as he breaks this method into simple steps!
For best results, please see Eric’s recipe for roasted garlic, which will be featured in this dish!
Ingredients:
-1/2 cup light olive oil or other neutral flavored oil
-1 egg yolk
-2 chipotle peppers in adobo sauce
-juice of 1/3 lemon
-2 cloves roasted garlic (raw also works).
-1/8 teaspoon salt
-1/8 teaspoon black pepper
-1/8 teaspoon cumin
-1/8 teaspoon paprika
Directions:
-Juice the 1/3 of a lemon, remove the roasted garlic from it’s skin, and separate the egg yolk from the white. Discard the egg white. Put the lemon juice, egg yolk, chipotle peppers in adobo sauce, roasted garlic, and all of the spices into a food processor.
-Give the mixture a quick 2-3 second blitz in the food processor just to break down the peppers.
-Turn on the food processor and SLOWLY add in the oil. It is very important to add the oil slowly when making aioli, mayo, or any other type of emulsion. This will prevent the fat from separating from the egg yolk.
-After you have added all of the oil, turn the food processor off and unplug it. Use a spatula to stir the aioli around and be sure to remove any chunks from the corners.
-Plug the food processor back in and blitz again for about 20 seconds.
-Serve with your favorite dish and enjoy!