Chili - Chili Recipe - Chile con Carne
Chili and Chili beans are one of my favorite fall time meals. It reminds me of childhood when my Mother would make this. It’s a family favorite and we love to have chili with some freshly baked corn bread. It’s never a letdown, and leftovers are wonderful.
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How to make Views Famous Baked Wet Burritos Smothered w/ Red Chili Sauce | Views on the road
Hello & welcome to the Views Kitchen, In today's recipe, we’ll be showing you how to prepare baked wet burritos w/ red sauce. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Baked Burritos Smothered w/ Creamy Green Chili Sauce-
Baked Burritos Smothered w/ Creamy White Sauce -
Easy flour tortillas recipe -
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Bake temp: 380 Degrees (F)
bake time: 20-22 minutes
Ingredients
Flour tortillas
2 cups cheese (freshly grated Med cheddar & Mozzarella)
Filling
1 Pound ground beef (80/20)
2 medium potatoes, cubed
1/2 medium onion, chopped
2 garlic cloves
1/2 Tbsp Mexican oregano
2 tsp salt
1 tsp ground cumin
1 tsp black pepper
Chili Sauce
2 Tbsp oil
10 to 12 guajillo chiles (remove stem and seeds)
3 cups of water
4 Oz. tomato sauce
1 1/2 Tbsp chicken bouillon (Knorr natural chicken bouillon)
2 Tbsp AP Flour
4 Chiles de Arbol (optional for Xtra Spice and flavor)
-this recipe is good for up to 4 cups water
Toppings- lettuce, sour cream, cotija cheese, pickled onions, and avocado
-if you freeze your burritos- Make sure to thaw for 30 minutes-
- Place a foil over the baked wet burrito and bake for 30 minutes
-Remove the foil and bake another 10 to 15 minutes
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#mexicanfoodrecipes #viewsontheroad #Wet Burrito Recipe
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
POZOLE BEEF
2 pounds of beef chuck roast cut into cubes browned with half the garlic.
4 quarts of beef stock
4 bay leaves
1tbsp oregano
1tbsp cilantro
1tsp cumin
1/2 onion
6 cloves of garlic minced finely
6 cups of white hominy drained and rinsed
Red Sauce
1 large onion
2 Roma tomatoes
5 ancho chilies
10 arbol chilies
1 chili negro
DELICIOUS Mexican Soup - Chicken Pozole
This chicken pozole rojo recipe is classic Mexican cuisine, with lots of hominy, chunky chicken, and a flavorful red chili sauce made with ancho and guajillo peppers. It’s the ultimate Mexican soup. I love this recipe!
CHAPTERS:
0:00 What is Pozole?
0:37 Toasting Peppers
1:07 Rehydrating & Processing
2:56 Browning Chicken
3:59 Vegetables
4:55 Seasonings
5:32 Hominy
5:45 Broth & Final Flavors
7:02 Simmer
7:29 Done
7:59 Taste Test
THINGS YOU’LL NEED:
1 pound chicken breast
1 teaspoon olive oil
1 teaspoon chili powder
Salt and pepper to taste
1 medium onion chopped
2 jalapeno peppers chopped
3 cloves garlic chopped
8 cups chicken broth
1 tablespoon Mexican oregano
1 teaspoon dried thyme
1 teaspoon cumin
1 bay leaf
1 can hominy – about 25 ounces
2 ancho peppers
2 guajillo peppers
3 ounces tomato paste (optional, if desired)
1 lime + extras for serving
FOR GARNISH: sliced radishes or pickled radishes, fresh cilantro, sliced jalapenos or serranos, onion, sliced avocado, lime wedges, tortilla strips, hot sauce, so many ideas!
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I had so much fun making this! What other videos would you like to see?
-Mike
#soup #mexicanrecipe #mexicanfood #souprecipe #recipevideo
You asked for it: How to cook Posole, a Mexican soup
This soup is made with tomatoes, beans, hominy, and pork. It is a thick and chunky soup, almost a stew, and very flavorful and delicious. There are many variations. Feel free to improvise.
See the full recipe on my web site at:
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Chili Colorado Recipe (Old School Chili!)
Chili Colorado is an old school chili with big chunks of beef & a chili pepper sauce. A traditional Mexican recipe of pork or beef stewed low and slow in a rich red chili sauce, hence the name colorado, which means colored red, not from the state of Colorado.
CHAPTERS:
0:00 What is Chili Colorado
0:20 Chili Peppers
0:36 Remove Stems & Seeds
1:16 Toast the Chilies
1:58 Rehydrate Chilies
2:08 Season the Beef
3:23 Chili Sauce
4:56 TIP - Turn Pulp into a Seasoning Blend
5:30 Brown the Beef
6:17 Into the Pot
7:48 Simmer
8:20 Variations & BEANS?!
9:30 Serving
9:59 Taste!
6:16 More Recipes
10:38 More Recipes
THINGS YOU’LL NEED:
6 ancho chili peppers stemmed and seeded
6 guajillo peppers stemmed and seeded
2 pasilla peppers stemmed and seeded
3 chiles de arbol stemmed and seeded
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR THE CHILI
2 tablespoons olive oil
1 small onion chopped
2 jalapeno peppers chopped (optional – I like the extra heat and flavor)
4-5 cloves garlic chopped
2.5 pounds beef chuck roast cut into bite-sized chunks
¼ cup flour
Salt and pepper to taste
2 cups beef stock, chicken or vegetable stock are good, too
FOR SERVING: Crumbly white cheese, fresh herbs, spicy chili flakes – Rice and/or warmed tortillas, if desired
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#chilirecipe #chili #beef #beefrecipe #spicyfood