The Best RESTAURANT STYLE RED CHICKEN ENCHILADAS You Can Make at HOME, Claudia’s SPECIAL ♥️
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
Today im going to be sharing with you the best restaurant style red chicken enchiladas, now let me tell you if I opened a restaurant this enchiladas will definitely be a Claudia’s Special, they are that good! Nothing beats it☺️????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 its 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 ????
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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 ⚠️
Making enchiladas can be a little messy, but just clean as you go ????
PRO TIP!!!!
The 2 morita adds a little smokiness if you can’t find them you can substitute for 1 dried chile
chipotle or you can simply skip on it ????
If cheese is at room temperature, it will melt in less than 8 minutes ????
Ingredients: 24 enchiladas
Spice mix:
Salt I used 2 1/2 tsp
2 tsp black pepper
2 tsp ground cumin
2 tsp chipotle powder
1 tsp oregano
Filling:
2 lbs chicken breast(sliced in half)
1 medium size potato; chopped in small cubes
1 carrot;chopped in small cubes
1/2 onion;sliced
1 jalapeño
1 roma tomato
2 minced garlic cloves
For the sauce:
2 chile ancho
2 chile morita
2 chile árbol
3 garlic cloves
1 tsp vinagre
4 tbsp tomato paste
5 cups chicken broth or water
4 tbsp butter(salted or unsalted)
4 tbsp all purpose flour
4 tbsp chili powder
Salt to taste
To assemble:
Oil
24 corn tortillas
Melting cheese of your choice
1 serving of love ????
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Recipes in Spanish :
#enchiladas #enchiladasauce #enchiladasrojas
MEXICAN CHICKEN with RICE SOUP |CALDO DE POLLO CON ARROZ
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 share with you how to make a super easy caldo de pollo con arroz ( chicken and rice soup) this is a family’s favorite perfect for the cold weather or when you are sick, Today I share a different technique of cooking it compare to my old video, I have learned a lot within the last two years, the flavor is the same but I find it that by frying the chicken first it makes it more tasty and our broth is more flavorful and frying the rice first helps it not to overcook and end up with a thick consistency, overall this way is sooo much better( sorry mom I had to change a couple things, is still her same recipe tho) I just have more control on my broth ☺️ keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family 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 buttons so you can be part of our family!!!!!!
If you want to just throw everything in one pot and save the extra dishes use this recipe, My old video.. ???? we have come along way!!!
Watch my other soup videos:
Sopita de fideo con pollo????????
Caldo de pollo????????
Chicken noodle soup????????
Lentil soup????????
Caldo de res????????
Chicken tortilla soup????????
Caldo de picadillo ????????
Caldo de camarón????????
Caldo de papa????????
Caldo de albóndigas ????????
Menudo????????
Pozole rojo????????
Pozole blanco????????
Pozole verde????????
????????Covered Dutch Oven -Artisanal Kitchen Supply® 6 qt. Enameled Cast Iron Dutch Oven from bed bath and beyond
????????Covered Dutch Oven - Calphalon® Premier™ Hard-Anodized Nonstick 8.5 qt
????????vitamix a 3500
????????dishes and utensils are from bed bath and beyond, target or Walmart
What can go wrong???
Not seasoning your chicken can cause your caldo to be bland
Ingredients:
4lbs chicken
1 1/2 cup rice
3 Roma tomatoes
1 small onion
1 garlic clove
fresh cilantro
1 tsp ground cumin or 1/2 tsp whole cumin
1 tbsp tomato bullion
1 tbsp chicken bullion
10-12 cups water
1 serving of love ????
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CALDO DE POLLO ( TRADITIONAL MEXICAN CHICKEN SOUP)
Hello my beautiful fam welcome back to my kitchen, today I’m going to share with you how to make a very easy and delicious caldo de pollo, chicken soup loaded with many veggies! This soup is perfect for a cold rainy day or just to simply enjoy it on any day .Like every recipe and every household there are tons of variations that make this delicious recipe , this is the way I was taught and I hope you enjoy it! 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 buttons so you can be part of our family!!!!!! ????
Ingredients:
5 lbs chicken (meat with bone gives it a special flavor)
20 cups of water ( 1 1/4 gallon )
1 white onion
2 Roma tomatoes
5 garlic cloves
1/2 cup chicken bouillon
1 package sazón Goya
1/2 cup Apple cider vinegar
ALL VEGGIES ARE OPTIONAL Bunch of cilantro
8 oz carrots
1 cabbage
2 mexican squash
3 whole corn
5 potatoes
2 chayotes
1 serving of love ????
Check out other recipes :
Caldo de rez:
Caldo de pollo con arroz:
Albóndigas:
Menudo:
Pozole rojo:
Pozole verde:
Polvorones:
Buñuelos:
Champurrado:
Conchas:
Sweet Empanadas :
Pumpkin Empanadas:
Tres Leches Cake:
Chocoflan:
Sopapillas :
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Twitter: cregalado_91
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Special thanks to my husband who edits my videos ????????????
Check out my kids channel:
How To Make The Best Mexican Chicken Empanadas! | Mimi’s Tasty Kitchen
Hey everyone welcome or welcome back to Mimi’s Tasty Kitchen this week I decided to make Mexican empanadas this recipe is so delicious and is the simplest and easiest way to make everybody in my family really enjoyed this recipe so if you guys do decide on making this recipe please let me know how yours turns out you can either let me know in the comments or on my Instagram you’ll see a post is there with the picture of the empanadas I will link all my socials down below thank you all so much for watching and thank you for reading I will see you all in our next video Love y’all so much bye everyone
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How To Make the BEST FLAKY CHICKEN EMPANADAS, Better Than Restaurant & Super Easy!!!
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 share with you how to make the best flaky chicken empanadas better than any restaurant!!!! Seriously the filling is so flavorful and the empanada dough is so flaky its just the BEST!!! Today I’m sharing another way of making the dough, but of course you can use my other recipe as I used in my last video this recipe is just faster ????Keep in mind, like every recipe and every household,are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; 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 ????
‼️‼️‼️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 ????
Tip for a even more flakier empanada refrigerate empanadas for 20 minutes before frying how i did in old video
Make sure the dough is a thin as a tortilla, if you dont want to mke your own dough you can also use premade????
Ingredientes:
2 lbs chicken cut into small cubes
1/2 cup black beans
1/2 cup sweet corn
1 small red bell pepper
1 small purple onion
1 Anaheim pepper
Chile serrano
Handful chopped cilantro
Medium cheddar cheese
2 minced garlic cloves
1 tbsp New Mexico chile powder
1 tbsp black pepper
2 tsp ground cumin
1 1/2 tsp oregano
1 tsp garlic salt
1 tsp onion powder
1 tsp chipotle powder
1 tsp chile flakes
Salt I used 1 1/2 tsp
Empanada dough
2 1/2 cups APF
1 stick cold grated unsalted butter(grate it then refrigerate until its time to use it)
1 tsp white distilled vinagre
Salt I used 1/2 tsp
1/2 cp and 1 tbsp iced cold water
1 serving of love ????
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IG: cooking_con_claudia
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Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish :
EASY 30 MINUTE CHICKEN AL PASTOR TACOS | WEEKNIGHTING
Use code BRIANL and get 20% off your Kettle and Fire order at Your #1 taco boy is back.This super fast and easy taco recipe borrows the flavors of al pastor, but uses a shortcut cooking technique to give us the charred, spit-cooked flavor in a fraction of the time and effort of cooking on a trompo.
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STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
PLASTIC CUTTING BOARD:
ESCALI DIGITAL SCALE:
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IMMERSION BLENDER:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
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RECIPE
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TOMATILLO SALSA
▪75-100g (½ of 1) White Onion, small diced
▪100g (1 whole) Poblano, small diced
▪350-400g (5-6 whole) Tomatillos, medium chopped
▪15-20g (5 cloves) garlic, minced
▪5g or ¾-1tsp salt
▪50g or 3Tbsp water
Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer. Once simmering, lower heat to medium low, cover and cook for about 10min. Stir and cook for another 8-10min over medium, uncovered, to allow to thicken. Transfer to cold bowl and cool in fridge or freezer.
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AL PASTOR MARINADE
▪50g or 1/4c pineapple, diced
▪100g (2 fruits worth) orange juice
▪25g or 1 3/4Tbsp water
▪25g or 1 3/4Tbsp white vinegar
▪20g or 1 2/3Tbsp sugar
▪20g or 1 heaping Tbsp salt
▪30g or 2-3Tbsp achiote annatto paste (or sub in lime juice, chile powder, & paprika)
▪2g or 2tsp dried oregano
▪5g or 3.5tsp garlic powder
▪5g or 3tsp cumin
▪10g or 4tsp chile powder
Puree all ingredients until smooth.
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MEAT
▪2lbs/1kg boneless skinless chicken thighs
▪4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
Add ½ of marinade or 100g to chicken and mix to coat. Lay thighs onto a foil lined baking tray close together in the center of the tray. Place 2 planks of pineapple along side chicken (see @4:32 )
Preheat broiler on high. Place chicken/pineapple on rack closest to broiler and let cook for 5min - keeping a close eye to be sure it doesn’t burn. Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
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FINISHING/GARNISH
▪Corn tortillas, heated
▪Oil
▪Chopped cilantro
▪White onion, small diced
▪Queso fresco (or feta)
Chop chicken and pineapple into ½”/1.5cm pieces.
Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken/pineapple. Fry on first side for about a minute. Add 40-50g reserved marinade to pan. Toss to combine and satee until sauce is reduced.
Place chicken on double layer of corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:25 Starting the salsa
1:59 Al Pastor marinade
3:30 The meat
4:56 Checking back on the salsa
5:12 Sippin on Kettle and Fire bone broth
6:15 Checking and flipping the chicken
6:55 Finishing the salsa
7:28 Finishing the chicken
9:23 Plate up
10:16 Let's eat this thing
#weeknighting #chickentacos #streettacos
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