Green Chile Pork Flautas with cilantro-lime crema and cotija
Craving a delicious Mexican dish? Look no further! In this video, I'm going to show you how to make an amazing Green Chile Pork Flautas that will make your taste buds dance with delight. From the flavorful pork and green chiles to the zesty cilantro-lime crema and cotija topping, you won't find a better recipe than this one! Get ready for a mouthwatering experience to tantalize your taste buds with this tasty Mexican dish and impress your friends & family - watch now!
Watch now to learn how to make it in the comfort of your own kitchen!
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▶ 10 oz. Ground Pork
▶ 6 Small Flour Tortillas
▶ 1 Lime
▶ 1 Poblano Pepper
▶ 2 oz. Sour Cream
▶ 1½ oz. Fire-Roasted Diced Hatch Green Chile Peppers
▶ 1 oz. Light Cream Cheese
▶ ½ oz. Grated Cotija Cheese
▶ ¼ oz. Cilantro
▶ 2 tsp. Chile and Cumin Rub
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▶ Calories=710
▶ Carbohydrates=48g
▶ Fat=42g
▶ Protein=36g
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▶ Shrimp Chile Lime Tacos with lime slaw and guacamole:
▶ Jalapeño Popper Chicken breast with Corn and Zucchini:
▶ Beef Empanada Rice Bowl with jalapeño chimichurri and crispy tortilla strips:
▶ Korean Steak Tacos with cucumbers and slaw:
▶ Chicken Stuffed Peppers with pico de gallo and sour cream
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Shredded Chicken Tacos in a Cast Iron Skillet
You'll love this recipe if you love chicken tacos. Why eat dry chicken tacos when you can make this superb wet and wonderful ingredient mix? All done on the stove top in a cast iron skillet.
Ingredients:
Chicken breasts (up to 3 large)
Oil
Cotija Cheese
Large CAN of Picante Sauce
1 AVACADO
BUNCH of Cilantro
1/2 Red ONION
Tablespoon CUMIN
Tablespoon OREGANO
2 JALEPENOS, Sliced
Tablespoon MINCED GARLIC
Chopped ICEBURG LETTUCE
1/2 cup CHERRY TOMATOES
Taco size Tortillas
Sour Cream for topping
Enjoy!
STREET TACOS w/Cilantro Lime Crema | El Yucateco Recipe
In this video we will show you HOW TO MAKE STREET TACOS with SKIRT STEAK and CILANTRO LIME CREMA! These street tacos are cooked on an outdoor flat top griddle but can also be done in a frying pan or cast iron. They are incredible when paired with this Crema Recipe and are sure to make you hungry! ENJOY!
Thank you so much for watching our video! You can visit our website anytime at elyucateco.com for product details and more recipes!
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Ingredients Needed:
- Skirt Steak
- Garlic Salt
- Fresh Ground Black Pepper
- Corn Tortillas
- Cotija Cheese
- Chopped Cilantro
- Chopped Onion
- Lime
- El Yucateco Green & Red
FOR Cilantro/Lime Crema: (combine these ingredients in a bowl and mix, then chill in fridge)
- 3/4 Cup Mexican Crema (or substitute sour cream)
- 1/2 cup chopped cilantro
- Juice from 1 lime
- 2 oz. El Yucateco Green Sauce
Instructions:
Prepare your Cilantro/Lime Crema by combining ingredients in a bowl, mixing and then chilling in the refrigerator until use. Cut your skirt steak into bite sized pieces. Pre-heart your griddle or pan to medium-high heat. Begin cooking steak and season lightly with salt/pepper. Cook until done. Heat tortillas on griddle top/stove or in oven in foil. Build your tacos with toppings as shown in video or any way you like them but don't forget your crema! ENJOY!
TURKEY LEFTOVERS RECIPE | TURKEY OR CHICKEN TAQUITOS | AMAZING ROLLED TACOS 2 WAYS
Hello & Welcome❣️In today’s recipe we will be showing you 2 AMAZING ways to make Taquitos! This recipe is a tradition in our family with leftover Friendsgiving Turkey, but you can use your choice of shredded poultry. Thank you for joining us today! Lots of love Stephanie, and Cloud ????
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????My favorite is taquitos ahogados (Smothered rolled tacos)
Ingredients
Oil for frying
28-30 Corn tortillas
4 to 5 cups of shredded turkey or chicken
2 cups sour cream (daisy or Lala Mexican sour cream)
6 green onions
1 1/2 Tbsp Garlic powder
1 tsp pepper
1/2 Tbsp salt (Himalayan)
4 cups of Melty cheese Asadero & Oaxaca (1 cup for the filling)
Taquito glue
1 1/2 Tbsp AP flour
1 to 2 Tbsp water
Broth
3 1/2 cups Chicken broth
1 Tbsp flour
1 tbsp butter or pork fat
Adjust salt to taste
Toppings- melty cheese, finely chopped cabbage, cilantro, chunky salsa, avocado sauce, Crema fresca, salsa taqueria
Chunky salsa Recipe-
Avocado sauce, salsa taquera -
Tip‼️
If you don’t have fresh chicken broth you can use 3 to 4 cups warm water add 3 Tbsp chicken bouillon and follow the same process for broth as shown in video recipe.
You can sub SOUR CREAM with 4 oz of cream cheese or half pack : )
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Tacos | Basics with Babish
First 100 people get $50 off their first two weeks of Blue Apron, here!:
Sponsored by Blue Apron
This week on Basics I'm going to show you how to transform taco night. I'll show you how to make corn tortillas, different proteins, and garnishes.
Recipe:
Ingredients & Grocery List:
+ For tortillas:
2 cups Masa harina
1 1/4 cups Water
+ For chimichurri and skirt steak:
1 Fresno pepper
2 Tbsp Red wine vinegar
1/4 cup Olive oil
Handful cilantro or parsley
4-5 cloves garlic
Small handful fresh oregano
Salt and pepper
1 skirt steak
+ For the chicken and its marinade:
2 chicken breasts
2 cloves garlic, roughly chopped
2 limes, juiced
Shakes of:
White pepper
Cumin
Smoked paprika
Oregano
Cayenne Pepper
Olive oil
Salt and pepper
+ For the chorizo potato filling:
2 russet potatoes
Dash of white vinegar
2 links of chorizo (casings removed)
Vegetable oil
Salt
Olive oil
+ For the rajas con crema (to accompany the chicken):
3 poblano peppers
1/4 white onion, sliced
Dried oregano
1/4 cup heavy cream
1/2 lime, juiced
Salt and pepper
+ For the pickled radishes (to accompany the chicken):
4 radishes, thinly sliced
2ish cups of apple cider vinegar
Mustard seeds, whole peppercorns, and dill (optional)
+ Other garnishes (to accompany any taco):
Half of one white onion, diced
Cilantro or parsley to taste
One lime, juiced
Cotija or feta cheese
Special equipment:
+ For the tortillas:
Tortilla press or large skillet
Nonstick or cast iron skillet
Gallon size plastic storage bag
+ For the chimichurri:
Food processor
Gallon plastic bag for chimichurri marinade
Blue Apron tacos recipe:
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Coulette Steak Tacos
Tacos have never been more delicious. These tender steak tacos are made with seared strips of Heinen's Premium Beef and served with loads of fresh toppings for unlimited flavor combinations. Make tonight taco night.
INGREDIENTS:
For the Steak:
1 teaspoon chipotle powder
1 teaspoon paprika
1 teaspoon chili powder
½ teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Kosher salt
1 ½ pound Coulette cut roast
For the toppings:
1 each seeded and sliced red bell and green bell pepper
1 sliced yellow onion
1 cup each of thinly sliced green and red cabbage
cotija cheese for garnish
sliced green onions for garnish
fresh cilantro leaves for garnish
lime wedges for garnish
12 each hard and soft corn tortilla shells
For the avocado cream:
½ avocado, peeled and seeded
¾ cup sour cream
juice of ½ lime
Kosher salt and fresh cracked pepper to taste
For the corn elote:
1 tablespoon olive oil
2 cups frozen corn kernels
¼ cup mayonnaise or Mexican crema
1 teaspoon chili powder
¼ cup cotija cheese
Kosher salt and fresh cracked pepper to taste
PREPARATION:
Preheat the grill to high heat.
Steak:
In a small bowl combine all seasonings and spices (there will be some leftover) and generously season the steak on all sides, and let it set in the refrigerator for 30 minutes.
Place the steak on the grill and cook it to medium-rare, about 12 to 13 minutes on each side.
While the steak is cooking roast the peppers and onions in a grill basket on a cooler side of the grill and cook along with the steak until it is finished.
Let the steak rest for 3 to 4 minutes before thinly slicing against the grain.
Cream:
Mash the avocado in a large bowl until smooth and fold in the rest of the ingredients, and keep cool before serving.
Elote:
In a medium size saute pan on high heat ad in the olive oil and sear the corn until it is lightly browned. Finish the corm by stirring in the mayonnaise, chili powder, cotijia, salt and pepper.
To Serve:
place some sliced beef inside of a corn tortilla shell and top off with some shredded cabbage, roasted peppers and onions, avocado cream, corn elotes, sliced green onions and cilantro leaves.