How To Make My RED CHILAQUILES with my NEW Favorite Salsa Roja | Chilaquiles Rojos RECIPE
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making a super easy and delicious chilaquiles rojos with my updated salsa roja, let me tell you this one is better than ever, what’s different? Instead of roma tomatoes we using tomatillos and spicing it up with chile moritas, this is the best combination ☺️, 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!!!!!! ????
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Ingredients:
10 New Mexico or guajillo Chile pods
2 tomatillos
2 Chile moritas
1 garlic clove
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp ground cumin
Salt I used 2 tsp
Water to blend I used 3 cups
Epazote(optional)
20 corn tortillas
Oils for frying I used vegetable
Queso Oaxaca
1 serving of love????
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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How to make the Most Easy & Delicious Deep Fried Crispy Tacos + Salsa Roja| Tacos Dorados
Hello & welcome! In today’s recipe, I’ll be showing you how to make the most easy and delicious deep fried tacos. I’ve been craving taco shop style deep fried chicken tacos. The nearest taco shop that’s worthy of a drive is 25 mins away from us and to be honest I can make them better, faster, and cheaper than going to pick them up ???? Let us know what your taco shop order is and Cloud and I will try it your way on our next visit. A list of all ingredients and tips will be listed below ⬇️ Now go ahead and get your cup of water while we prepare this delicious recipe. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t, and don’t forget to share us with your loved ones. Lots of love, Steph, and Cloud ????
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⚠️PLEASE BE CAREFUL WITH THE FRYING OIL WHEN YOU PLACE YOUR TACOS IN THE OVEN, AS YOU DON’T WANT THE OIL TO SPLASH OVER YOUR BEAUTIFUL FACE OR FAMILY❤️
Ingredients
Oil for frying
Desired amount of corn tortillas
1 shredded rotisserie chicken or 2 shredded chicken breast
1 Large precooked potato
1 Tbsp onion powder
1 tbsp black pepper
Finely shredded iceberg lettuce
Finely shredded med cheddar cheese
Taco salsa ingredients
3 to 5 juicy tomatoes
1 to 2 serranos
1/4 of an onion
Small bunch of cilantro
3 chiles de árbol
1/2 Tbsp salt
1 8Oz. can of tomato sauce
Juice of half a lime
1 Tbsp mexican oregano
Cilantro lime rice recipe-
Refried beans recipe-
Tip‼️
Have a lot of fun when making this recipe ????
Pre-warm your tortillas to avoid cracking and to make an easy taco fold
To keep tacos crispy and warm as you fry-Heat 150 degrees
Please make all recipes comfortable for your home Corazón
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How to make the EASIEST and SUPER Delicious CHILE VERDE, a Family CLASSIC and Special Recipe
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are going to be making the classic and most authentic CHILE VERDE this one is a family classic and everyone’s favorite it’s perfect to enjoy in a burrito or simply with some chips or tostadas, this is one of my favorites and I don’t think there is any place that serves it better than homemade ☺️ I hope you enjoy them 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!
You can preorder my first cookbook here ???????? get a sneak peek and let me know your thoughts ♥️
????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!!!!
✅don’t add habanero if you don’t like spicy
✅ another great substitute for hatch is Anaheim, Anaheim peppers are not spicy at all they are similar to a poblano yet very unique in flavor
Ingredients:
2-4 lbs pork shoulder
4 hatch green peppers
6 tomatillos
1/4 onion
1 garlic clove
2 habanero
1/2 tsp ground cumin
1/2 tsp oregano
4 tsp black pepper
Salt to taste I used 1 tbsp
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
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Recipes in Spanish:
#chileverde #salsaverde #chili
Charro Beans Recipe (ALL INGREDIENTS) How to Make Easy “Frijoles Charros”
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This is the charro beans recipe we use when we want to take our beans up a level. This is a Casa ArnieTex specialty when we want to go all out for parties and events to really make an impression. Be sure to try this recipe and use all the ingredients for a WOW eating experience!
Homemade picante sauce (longer version on my channel)