This super flavorful marinated carne asada is taken to the next level with this secret ingredient ????
INGREDIENTS:
juice of 3 large navel oranges
juice of 1 medium lemon
juice of 2 medium limes
1 tbsp salt
1 tsp cumin
1 tsp chili powder
1 tsp paprika
2 cloves garlic cloves, minced
1 bottle Michelob Ultra
1/2 cup cilantro, chopped
1/2 cup Walla Walla white onion, thin-sliced
1/2 jalapeno, finely diced
1 tbsp extra virgin olive oil
2 lbs. flap meat
DIRECTIONS:
Add flap meat and all other ingredients to a bowl. Stir to coat. Let marinate for at least 2 hours, or over night. Cook and enjoy!
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STOP making dry chicken breast! This is HOW you make JUICY chicken #shorts #viralshorts #chicken
✨You can find the full printable recipe with tips and directions linked here
Chicken breast should always be juicy, never dry, or overcooked. The truth is, if the chicken breast is dry, you are most likely overcooking it. You are also most likely overcooking it because you are not using a meat tenderizer to even it out. Chicken breast is always thicker on one side and thinner on the other side so if you are not using a meat tenderizer to flatten it out, one side will always be super dry and the other side will take way longer to cook. Today I’m showing you a very simple way to make juicy chicken breast if you don’t have the time but for optimal results, I highly recommend you marinate any meat you work with overnight. Marinating chicken overnight will give you the best results but if you don’t have the time I’m showing you how to make a very delicious and juicy chicken recipe regardless.
INGREDIENTS:
3 boneless skinless chicken breasts pounded into equal sized filets salt to taste
lemon pepper seasoning to taste
avocado oil for the pan + a drizzle on the chicken
#shorts #viralshorts #themodernnonna #homemade #recipeshare #chicken
THE BEST CARNE ASADA STEAK RECIPE..WOW!
Grilled Mexican Corn with Chile Lime Sauce
Grilled Mexican Corn with Chile Lime Sauce!
Thank y’all for stopping by! We’re rolling out a fiesta of flavor in this dish- grilled corn is good but when you can put on a special sauce it will just enhance the natural flavor of the corn.
Enjoy the video and leave questions or comments below.
Chile Lime Sauce
3 tablespoons sour cream
3 tablespoons mayonnaise
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ancho chile powder
1 tablespoon lime juice, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Mix all the ingredients together in a small bowl. Spread generously over the grilled corn. Sprinkle with additional Parmesan cheese and serve immediately.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Mesquite Lime Chicken Tacos
Cinco de Mayo, Taco Tuesday & National Enchilada Day
Grilled Pollo Asada, with Fajita Vegetables and Pico de Gallo.
Grilled Pollo Asada, with Fajita Vegetables and Pico de Gallo.
I’ve mentioned it in a previous blog post; and I’m sure I’ll mention it again in the future: there are a few dishes I came to absolutely love from my time living in Tucson Arizona. This is one of them. I picked up the recipe from some of the friends I made along the border.
Many of them used achiote paste, but when not available they used achiote seasoning from Goya. They can usually be found at. A good grocery with an international section or at any Hispanic grocery store. I will admit the paste is much more robust, but the seasoning works fine as well. Additionally I would normally use anaheim and chipotle peppers in the marinade, but I’m taking some of the heat down for the benefit of the kids. If you choose to use the peppers you’ll dice them up and put them in the marinade as well as adding them into the fajita vegetables. If you don’t care for heat, this method comes out packed with flavor and really hits a home run for a good Mexican chicken dish. Truth be told I didn’t miss the peppers, and really enjoyed how flavorful it is. I used chicken breast for this, but boneless thighs come out great also.
For the marinade you’ll need:
Vegetable oil
Juice of 2 oranges
Juice of 2 limes
achiote paste or seasoning
Cumin
Paprika
Tajin seasoning - optional
Thinly sliced onion
I garlic toe
Cilantro
Butterfly the chicken breast and season them with salt pepper garlic powder or your favorite chicken seasoning.
Add them to a ziploc and put the onion , cilantro and marinade on top, saving a small amount to use as a bbq sauce when grilling.
Shake the bag and work the marinade into the chicken well, and then let it marinade for a minimum of 4 hours. -overnight is even better. Some people let them marinade for 48 hours.
For the fajita vegetable:
Sliced onion
Red bell pepper
Garlic
Jalapeño
Lime juice
Chicken stock
Get your cast iron or skillet nice and hot, add a touch of vegetable oil, and the vegetables. Let them get good and cooked through, but not quite soft. As soon as you see them starting to char on the edges add in the lime juice and chicken stock. When the liquid has reduced into a thick pan sauce, turn off the heat and move to the next step.
Pico de Gallo
Diced and seeded tomato
Diced red onion
Diced jalapeño
Cilantro
Lime juice
Salt pepper and garlic powder
Add all ingredients to a bowl and fold together. - it’s that easy
Grilling the chickens
Get your grill good and hot, add mesquite to a smoke box, foil pouch or coals. When you start to smell the mesquite burning add the chicken to indirect heat first. Flip and let it continue to cook while adding some of the marinade. When it’s almost done add or move them to direct heat and add more marinade.
When the chicken cooks through remove from heat and warm up your vegetable.
I love this on warmed tortilla, but in an effort to cut out some calories, I chose to eat it on a salad made of spring greens, the fajita veg, Pico, sweet corn, pinto beans and a touch of mozzarella cheese. The kids ate them on the warm tortillas.
Either way you eat this you will love having this easy to make Mexican dish at home! It’s perfect for grilling season!