How To Make Beef Stew - Mexican Style Beef Stew - Youtube
700 GRAMS CUBED BEEF
1 ONION
1 CAN TOMATOES
1 CUP BELL PEPPERS
1TBSP GARLIC
2TSP CUMIN
2TSP PAPRIKA
2TSP CHILLI
2TPS OREGANO
1 CAN BLACK BEANS (400ML)
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How To Make Beef Stew - Mexican Style Beef Stew - Youtube
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EASY VEGAN BEEF STEW RECIPE
IN THIS VIDEO I WILL BE SHOWING YOU GUYS HOW
I MAKE VEGAN BEEF STEW..
RECIPE:
3 CANS OF JACKFRUIT IN BRINE
4-5 SMALL GOLDEN POTATOES
2-3 CARROTS
1 PACK OF SLICED MUSHROOMS
1 SMALL ONION
2-3 CELERY RIBS
1 TBSPSMOKED PAPRIKA
1 TBSP GARLIC POWER
1 TBSP SALT AND PEPPER
1TSP BASIL
1TSP THYME
1TSP OREGANO
6 CUPS STOCK (NO BEEF BASE) LINKED BELOW
1 TBSP GARLIC
2 BAY LEAVES
3 TBSP GRAPESEED OIL
1 TBSP STEAK SEASONING
2 TBSP TOMATO PASTE
2 TBSP MUSHROOM SEASONING
1 TBSP WORCESTERSHIRE (KROGER BRAND IS VEGAN)
1 TSP LIQUIDSMOKE
1 TSP AGAVE
2 TSP COCONUT AMINOS (OPTIONAL)
1/2 CUP FLOUR/WATER MIXER
JACKFRUIT LINK:
BEEFLESS STOCK LINK
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Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Salsa El Gallo here
BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤
This is a modern version of enchiladas, BEEF ENCHILADA CASSEROLE is a meal in itself, I serve it with the traditional refried beans and mexican rice or with a simple salad and avocado, and you can't forget the sour cream...the key ingredient for enchiladas is the rich flavor of the chili powder, paprika, and corn tortillas, and it's so much quicker in a no roll casserole. BEEF ENCHILADA CASSEROLE can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home.
● CHECK CASSEROLE IN THE OVEN AFTER 25 MINUTES , IF BUBBLY, ITS READY OR LEAVE IT A LITTLE LONGER. (REMOVE FROM OVEN WHEN BUBBLY)
MEAT INGREDIENTS
1 LB. 80/20 ground beef (drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp pepper
1 tsp salt
2 TBSP canned green chilies
ENCHILADA SAUCE
3 Tbsp melted butter (unsalted butter) (you can add little bit more if needed)
3 Tbsp All purpose flour
2 1/2 Tbsp chili powder (I used Gebhardts)
1 Tbsp paprika
3 C. Chicken Broth (low sodium)
2 tsp garlic powder 1 tsp onion powder
1 tsp ground cumin
2 tsp tomato paste
1 tsp chicken bouillon (you can add more if you like)
1 tsp oregano
1/2 tsp sugar
1/2 tsp pepper (you decide)
TASTE AND ADJUST
TORTILLAS
3/4 C. vegetable oil
12 corn tortillas (depending on your casserole size)
ADDITIONAL INGREDIENTS
3 C. Colby Jack Cheese (freshly grated)
Finely chopped onions (to your liking)
Sour Cream (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Beef Rib Soup Recipe / Caldo de Costilla de res
How to cook Beef Rib Soup Recipe / Caldo de Costilla de res. A very good soup recipe.
5 1/2 to 6 pounds of Beef Short Ribs
1 Medium Onion
4 Cloves Garlic
4 Bay Leaves
Salt and Pepper
Potatoes
Carrots
Cabbage
Green Beans
Chayote Squash
Green Squash
Corn
2 teaspoons Mexican Oregano
Boil ribs in water for 15 to 30 minutes. Pour off the water, wash the ribs and the pot. Return bones to pot cover with water and simmer with onion, Garlic, bay leaves salt and pepper until tender. Skim off fat and scum.
Add potatoes and carrots and cook until just tender, then add the cabbage. Cook a few minutes then add the other veggies and Oregano. Check seasoning before serving and adjust salt and pepper as needed.
Music courtesy of Audio Network
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Please watch: Homemade Tender Carnitas Tacos
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My Ron's Favorite BEEF AND MUSHROOM DUMPLING SOUP ❤
This is My Ron's favorite Beef and Dumpling Soup, I make it throughout the year, but especially during this time of year. Fall chilly weather and rain just makes it so right. This soup is hearty and loaded with flavor, and the best part about it is the fluffy dumplings, I season the batter well and I add finely chopped green onions and red pepper flakes to give them a little kick. Chuck pot roast is my favorite meat to use because it's so tender, the carrots, parsnips, black beans and mushrooms are the perfect combination for this amazing soup. This soup is a winner in our house. ❤
INGREDIENTS-----------------
2 Tbls olive oil (to sear meat)
2 Tbsp Bacon grease for pot
1 & 3/4 Lb.Chuck roast (cubed)
1 medium onion (diced)
3 green onions (chopped)
2 Celery ribs (diced)
1/2 C. yellow bell pepper
5 C. beef broth
1 & 1/2 C. canned diced tomatoes
1 Tbls tomato paste
1/2 tsp sugar
8 oz. mushrooms (sliced)
I used Store blend of Crimini, Shitake, oyster mushrooms (or you can use your favorite)
1 tsp oregano
1 tsp onion powder
1 tsp garlic powder
3 big garlic cloves (minced)
2 bay leaves
1 C. chopped carrots
1 C. chopped parsnips
4 tsp soy sauce
Salt and pepper (to your liking)
3/4 Tbsp chopped fresh Rosemary
3/4 Tbsp chopped fresh thyme
1 & 1/2 C. Black beans
DUMPLING Dry INGREDIENTS----------
1 C. flour
1 C. cornmeal
1 tsp Baking powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Salt
WET INGREDIENTS----------------
1/2 C. milk
1/4 C sour cream
pepper flakes (optional)
1 finely chopped green onion
2 eggs (beaten)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.