CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
Andy Makes Seafood Pasta | From the Test Kitchen | Bon Appétit
If you don’t have a large enough pot to toss all the shellfish and pasta together, you can always transfer everything to the largest bowl or platter you have, or go old-school and just pour the sauce over the pasta at the table.
Get the recipe:
Make the whole menu:
INGREDIENTS
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, sliced
¾ teaspoon crushed red pepper flakes
3 tablespoons tomato paste
1 cup dry white wine
1 28-ounce can whole peeled tomatoes
Kosher salt
1 pound spaghetti
2 pounds mussels, scrubbed, debearded
2 pounds large shrimp, peeled, deveined
3 tablespoons unsalted butter
3 tablespoons finely chopped parsley
1 tablespoon fresh lemon juice
Lemon wedges (for serving)
RECIPE PREPARATION
Heat oil in a large heavy pot over medium. Cook onion, stirring occasionally, until golden and softened, 8–10 minutes. Add garlic and red pepper flakes and season with salt. Cook, stirring often, until fragrant and garlic is softened, about 2 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color and starts sticking to bottom of pan, about 4 minutes. Add wine and cook, stirring often, until the smell of the alcohol is almost completely gone, about 4 minutes. Add tomatoes and juices, crushing with your hands, and increase heat to medium-high. Cook, stirring often, until sauce thickens slightly, 8–10 minutes. Taste and season sauce with salt.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain, reserving 1 cup pasta cooking liquid.
Add mussels, shrimp, and ¼ cup pasta cooking liquid to sauce. Cover and cook, shaking pot occasionally, until mussels open, about 4 minutes. Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm.
Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat. Reduce heat to medium, add butter, and continue to cook, stirring and adding more pasta cooking liquid as needed, until sauce coats pasta, about 4 minutes. Remove from heat, return shrimp and mussels to pot, and carefully toss to combine. Mix in parsley and lemon juice.
Transfer pasta to a platter and serve with lemon wedges for squeezing over.
Want Bon Appétit shirts, hats and more?
Still haven’t subscribed to Bon Appétit on YouTube? ►►
Want more Bon Appétit in your life? Subscribe to the magazine!
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
SHRIMP ENCHILADAS / How to make / BEST ROASTED POBLANO CREAM SAUCE ❤
SHRIMP ENCHILADAS in A ROASTED POBLANO CREAM SAUCE have become more popular than ever, whether rolled in the traditional way or made casserole style they are sure to please. SHRIMP ENCILADAS are a treat and a sure way to get away from the traditional chicken or beef recipes. I make them by gently frying a corn tortilla then stuffing them in partially cooked shrimp and my delicious SALSA FRESCA with freshly grated Monterey jack cheese and then topped with my delicious ROASTED POBLANO CREAM SAUCE and more grated Monterey jack cheese on top then baked in a 375° oven for approximately 25 minutes till bubbly, you will never be dissapointed.
INGREDIENTS
1 LB.large shrimp (shelled and deveined)
5 POBLANO peppers
3 TOMATILLOS
1 serrano pepper
small bunch cilantro
1/4 small onion
2 large garlic cloves
1 Tbsp Chicken bouillon
1/4 tsp ground cumin
1/2 tsp salt (you decide)
1/2 tsp black pepper (you decide)
2 C. Chicken broth
4 Tbsp butter (divided)
1 C. heavy cream
Salsa fresca
1/2 tsp onion powder
1/2 tsp garlic powder
freshly grated Monterey jack cheese (as needed)
SALSA FRESCA
1/2 C.CHOPPED ONIONS
1/2 C. DICED TOMATOES
1/2 C. CHOPPED CILANTRO
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to make The BEST Green Shrimp Enchiladas CULICHI Style | Enchiladas with poblano peppers
Hello & welcome! In today's recipes, I’ll be showing you how to make baked Culichi enchiladas. This recipe is filled with alternative suggestions to help you make it comfortable for your home. Lots of love, Stephanie and, Cloud ????
——
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
———
Bake temp- 380 Degrees
Bake time- 20 to 25 minutes
Culichi enchiladas ingredients
Corn tortillas
4 poblano chiles, roasted
1 1/4 cup heavy whipping cream
1 cup mozzarella or melty cheese of choice such as Munster, Oaxaca, or manchego
1/4 cup for cotija cheese or parmesan
1/4 onion (med)
1/2 bunch cilantro
3 garlic cloves
1 Tbsp Butter
1 Tbsp AP Flour
1/2 tsp black pepper
1 Tbsp better than bouillon or start with 1/2 Tbsp Knorr chicken bullion
Optional for extra spice 1 serrano or Jalapeño
* Don't forget to tag us on social media @viewsontheroad
Tip- Take it easy on the bouillon. This recipe is quick to absorb salt adjust after you cook for 2 minutes
The recipe suggested in the video
Culichi Shrimp recipe -
——
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram
Facebook (Viewsontheroad MexicanRecipes)
????Las Doñas????
????If you would like to donate to “Views on the Road” Thank you
#viewsontheroad #enchiladas
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
Getcha some APC BBQ Rubs Here:
This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
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 ????
✅ tip
Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
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.claudia
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
Recipes in Spanish:
#texmex #enchiladas #beefenchiladas