(3 to 4) 1 dash jalapeno salt 1 dash garlic season-all corn tortillas Throw all of the ingredients (except the tortillas) in a stir-fry pan/ wok. As you cook the food over medium-high heat continue to stir until the meat crumbles. Remove from heat, cook your tortillas. Fill your Tacos and top with one or more of the following Gaucamole shredded cheese Pico de Gallo / slasa cruda / hot sauce sour cream minced tomatoes It takes about 10 minutes to cook up this meal. Crazy Coyote Howlin' for Habaneros
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AUTHENTIC CARNITAS | JUICY Pork Tacos | Mexican Food in Los Angeles | SMORGASBURG LA
Behind the scenes of Los Cochinitos in Downtown Los Angeles. This family-owned business specializes in authentic Michoacan style carnitas with a recipe that has been passed down through generations. You can find them at their brick and mortar in Downtown Los Angeles or at Smorgasburg in Downtown Los Angeles and Miami! _______________________________________________________________
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Coyote Crossing
Colorful decor combined with authentic Mexican cuisine. A lively atmosphere at the crossroads of elegant and casual dining. The warm ambiance extends outdoors to the constellation of lights surrounding the heated patio. A flavorful menu offers traditional selections as well as old family recipes. Owner and chef Carlos Melendez has created an authentic blend of Southwestern and Mexican dishes served in a casual, friendly atmosphere. Combining classic recipes from his homeland with artful preparations handed down from his beloved Abuelita's kitchen (grandmother Elena Coello), Coyote Crossing has something for everyone.
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple. A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!