Next time you crave MEXICAN STREET TACOS, make them this way at home | Avocado Salsa & Salsa Roja
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful today I’m going to share another easy carne asada marinade we are bringing the ya quizá to the house with a super easy recipe and a good taco always needs a bomb salsa so here are two that goes perfect with this tacos ???? ☺️???? I hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, 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 ????
PRO TIP!!!!
✅marinade for at least 1 hour
✅grill the whole steak first then chop but if you want to chop the meat first then you can do that but keep in mind your meat is going to go through the boiling process rather than grilling
Ingredients:
4 lbs beef steak I’m using flap(ranchera)
1/4 onion
3 garlic cloves
Handful of cilantro
7 oz beer
2 tsp magi seasoning or Worcestershire sauce
Juice of 1 lemon or 1 tbsp
3 tbsp chef merito steak seasoning
1 tsp lemon pepper
Salt to taste
????️ Salsa roja (hot)
3 roma tomatoes
Chile de árbol
1 garlic clove
1 tsp white vinagre
1/4 tsp oregano
Salt
???? salsa (non spicy)
5 tomatillos
1 jalapeño or Serrano
1/8 onion
2 garlic cloves
Handful of cilantro
1 avocado or 1 Mexican squash
A few drops of lime to prevent from oxidizing
Salt
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TikTok: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish:
#tacos #carneasada #mexicanrecipes
SKIRT STEAK CARNE ASADA BURRITOS WITH FIRE ROASTED SALSA WITH THE SLOW 'N SEAR
Skirt Steak Carne Asada Burrito with Fire Roasted Salsa with the Slow ’N Sear
**PURCHASE THE SLOW 'N SEAR HERE:
Ingredients
1 Slab of Skirt Steaks cut into 3-4 smaller pieces
1 Lime, Juiced
1/2-1 Orange, Juiced
Kosher Salt
Canola Oil
Large Flour Tortilla
Sour Cream
Guacamole
3 Ripe Avocados
1/4 Onion Diced
2 Garlic Cloves, Grated with a Microplane
1/2 Cup Cilantro, Chopped
1-2 Jalapeno/Serrano, Diced
1 Lime, Juiced
Salt
Fire Roasted Salsa
3 Tomatoes on the Vine
1 Poblano Pepper
4-5 Tomatillos, De-husked, and Washed
1/4 Onion
1-2 Jalapeños
2 Cloves of Garlic, Left in their Paper
Mexican Rice
1 Cup, Long Grain Jasmine Rice
1 1/2 Cups of Water
1/4 of Cilantro, Chopped
1/2 Lime, Juiced
2 Tablespoons, Canola Oil
Pinch of Salt
Refried Beans
1 can of Pinto, Kidney or Black Beans, Drained of their liquid
1/4 of Onion, Diced
1 Clove of Garlic, Diced
1-2 Tablespoons of Butter or Lard
1-2 Tablespoons of Canola Oil
1/2-1 Lime Juiced
Directions:
Marinate steak in lime and orange and salt let it sit for 1-2 hours.
While that marinated, you can make the rice. In a small pot, add a tablespoon or two of canola oil and add the rice. Toast for a minute or two. Then add the water and bring to a boil, then to a simmer, cover and cook for 15 minutes. Then turn the heat off. Release the steam and then put the lid back on and let that sit and finish cooking off the hat. Once cooled, season with lime juice and cilantro and salt.
Next, make the guacamole. Empty out the avocados into a bowl. Then add the onion, the garlic, cilantro, lime juice, jalapeños, and salt and mash it all together to your desired consistency. Put the nuts back into the guacamole and wrap with plastic wrap and push it into the avocado so it doesn’t oxidize while you finish preparing the rest of the ingredients.
Fire up the Slow ’N Sear for a hot sear. Fill up a full chimney all the way and heat up the coals until they are 90% fully white hot. Add to the slow n sear, let that get glowing red hot. Then add the drip pan, and then the easy spin grate. And get ready to sear the meat using the cold grate technique.
Pat your marinated steak dry of all its marinade. Coat with oil and then sear the steak, 1 minute per side, then spinning the grate and flipping the meat back on to the direct heat. Cook the steak for about 2-3 minutes per side, no more than 6 minutes total for a medium cooked steak if your coals are properly lit. Skirt steak is thin so it doesn’t need a lot of time on the fire when we have a fire this hot. Then remove the steak from the heat and let it rest while you finish up the salsa and the beans.
Coat the tomatoes, tomatillos, peppers, onion, and garlic in a bit of oil and then get them on to the direct heat and cook those until they start to char on all sides, a couple minutes on each side. Then remove them from the heat and add them to a blender with cilantro, salt, and lime juice and blend that into a salsa. Set that aside.
Add a small pan to the direct heat of the Slow “N Sear and add a bit of lard or butter and a little oil. Add the onion and garlic and a can of pinto, kidney or black beans, drained of their juices, into the pan and cook that for 2-3 minutes. Then take a potato masher and start to smash the beans, until you’ve reached your desired refried bean texture. Should take about 5-10 minutes. Some people prefer smoother refried beans, some prefer it more chunky. You are in control of that. Then season with a touch of salt. Set that aside.
Heat up your tortilla on the grill until it is warmed through but not charred. You just want it to be flexible.
Assemble the burrito by adding the refried beans to the center of burrito, not all the way to the edges. Then a spoonful or two of rice, but not too much, on top of the refried beans. On top of the rice goes a healthy amount of the diced skirt steak. Then smear some guacamole on the side of the tortilla closest to you. Then a touch of sour cream. Finally your fire roasted salsa.
Pick up the tortilla so you are almost cradling the contents inside, let it all gather together, then roll over once side over the contents, and then pull back to compact everything into the burrito. Then fold in the sides and slowly roll, making sure it’s nice and tight until you got in nicely wrapped. As you are rolling it closed, keep folding in any loose sides to ensure you have a tight, well-wrapped burrito.
Wrap it up in foil to keep it together and warm until serving. Then cut in half to eat. Serve with the fire roasted salsa.
Join our Facebook group!
PLEASE SUBSCRIBE! It really helps us grow!
Find more info on the Slow 'N Sear here:
Like the thermometer we used? Find out more here:
Mexican SHREDDED Beef and TACOS!
Flavour bomb! Shredded Mexican Beef tossed in an incredible, flavour loaded sauce. Stuff it in tacos, enchiladas, burritos, quesadillas, serve it on Mexican Red Rice!
The ONLY AVOCADO SALSA You Will Ever NEED for Tacos and EVERYTHING!!!!
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’m going to be sharing with you how to make the easiest and most delicious creamy avocado salsa, there is no such thing as a complete taco with out it’s delicious avocado salsa, the best part is this salsa is not only good for tacos but also goes best with all of your favorite dishes! 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!!!!!! ????
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
‼️‼️‼️For any other recipe just type in Cooking Con Claudia, 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 ????
WARNING ⚠️
Using the amount of Chile I used, the salsa is spicy but keep in mind the next day the spice goes down!
PRO TIP!!!!
Add the avocado pit to prevent it from browning, it can last up to 5 days in fridge MAKE sure to cover it as well!
For a mild salsa use jalapeños and skip on the Chile de árbol
Ingredients:
2 tbsp olive oil
6 tomatillos
1/4 onion
Chile serranos or jalapeños (I use 4)
Green chile árbol ( I use 4)
2 garlic cloves
Chile árbol (I use 4)
1 medium avocado
1/2 cup sour cream
Handful of cilantro
1/2 tsp garlic salt
1/2 tsp black pepper
11/2- 2 tsp salt
1/2 cup water or milk
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
TIKTOK: tiktok.com/@cooking.con.claud
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
#salsarecipe #salsataquera #salsa
I got SCHOOLED on Birria Tacos by a Master, ft. @La Capital
Thank you Dalstrong for sponsoring this video . Get your new favorite knives here:
Check out Oscar's Channel
* Become a MEMBER of GUGAFOODS *
-----------------------------------------------
SUBSCRIBE to this Channel
-----------------------------------------------
Subscribe to my Other Channel
-----------------------------------------------
* Guga MERCH *
Shirts and More:
-----------------------------------------------
My SOCIAL MEDIA, Let's connect!
Facebook:
Instagram:
-----------------------------------------------
* MAIL TIME Want to send something?
13876 SW 56th Street (№128)
Miami FL 33175
* Short Ribs by Grand Western Steaks
Their Website:
Use Code SVE for 15% Off any purchase, no restrictions!
* For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
* My SMOKER and STOVE *
Camp Chef WOODWIND:
My Powerful Stove:
* My Wireless Smart Thermometer *
MEATER:
* My Knives *
Everyday Knives:
Chef Knives:
Strong Knives:
Fancy Knives:
* My Cast Iron Pans *
Most used Pan:
My whole Collection:
* TORCHES OPTIONS *
FLAMETHOWER:
Small Torch:
Searzall Torch:
Searzall Head:
* FOGO Premium Lump Charcoal - The First Ingredient.
Fogo Charcoal:
* OFTEN USED EQUIPMENT *
Thermometer:
Cast Iron Plates:
My Salt:
Heat Gloves:
Flamethrower:
Mini Food Processor:
Steak Cast Iron Plates:
BBQ Large Tongs:
Burger Mold:
Tongs Tweezers:
Food Grade Gloves:
* BBQ Equipment *
Best Portable Grill:
My Stove:
Charcoal:
Fire Starter:
Smoke Gun:
Smoke Dome:
Smoker:
Wood Pellets:
Weber Grill:
Slow N Sear:
Heat Resistant Glove:
Otto Grill:
* Sous Vide Equipment *
Nise Wave Sous Vide:
Joule Sous Vide Circulator:
Anova Precision Cooker WiFi:
Sous Vide Container:
Sous Vide Container Cover:
Cheap Suction Sealer:
Suction Bags:
Bag Holder:
Mini Weight:
Grate Inside Container: (mine is 10x15)
Steak Rack System: (Choose the right size for you)
**************************************************
* The link below has EVERYTHING I USE *
**************************************************
* Birria Marinade *
2 lbs Tomato
1 large Sweet Onion
20 Garlic Cloves (Pestle Mortar)
1 tbsp Ginger Paste
5 Dry Chili Ancho
5 Dry Chili Guajillo
5 Dry Chili Arbol
1 tbsp Spice Berry
1 tbsp Black Pepper
1 tbsp Cumin
1 tbsp Oregano
½ Stick Cinnamon
3 tbsp Salt
¼ Cup Apple Cider Vinegar
2 liter Water
* Green Salsa *
10 Tomatillos
2 Garlic Cloves
1 Serrano Pepper
3 tbsp Cilantro
2 Avocado
Salt & Pepper to Taste
* Red Salsa *
10 tomatillos
3 Garlic Cloves
½ White Onion
20 Arbol Chili
3 tbsp Cilantro
Salt & Pepper to Taste
* My Music *
* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#BirriaTaco #Taco #Recipe
How to Make Chipotle Flank Steak
Unilever's Making Life Better presents this set of ingredients & instructions for chipotle flank steak with creamy cilantro sauce. Get this recipe at:
Follow us on Facebook at:
On Twitter at:
Or on Pinterest at:
Register at MakingLifeBetter.com for Unilever coupons, food recipes, and beauty tips:
This is how you make chipotle flank steak with creamy cilantro sauce. Start by blending 3/4 cup of mayonnaise with the chipotle peppers and adobo sauce and fresh lime juice, using a hand blender. You can also use a food processor if you like. Pour half of the marinade into a baking dish. Put the steak on top and cover it with the rest of the marinade. Cover the dish with plastic wrap and let the steak marinate in the fridge for 30 minutes. If you can't get flank steak, you can use a top round steak instead. While the meat marinades, you can start making the cilantro sauce. Add the remaining mayonnaise and all of the cilantro and garlic salt to a small bowl. Give it all a good stir, and transfer the sauce to a serving bowl. Next, take the steak out of the marinade and cook it on a hot grill or on a grill pan. Turn it over once while it's cooking. It'll need about 4 minutes on each side, depending on how you like your steak. Let your steak rest for 5 minutes on a plate after cooking. This will help it stay more juicy. Then, cut it across the grain into thin slices and serve it with cilantro sauce.