CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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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!
double stacked tostada's #JARAMILLO
Homemade TOSTADA shells from SCRATCH | Tostadas RASPADAS (scraped) | Villa Cocina
#tostadas #mexicanfood #villacocina
If you have ever had a tostada in the past, then you know, this is only the tip of the iceberg when it comes to flavors and options. Tostadas can be topped with so many delicious ingredients that it would be hard to name them all. In this video I want to share with you the beauty of mastering how a tostada is made, then, you can have the freedom of what to top it off with. Tostadas raspadas uses a very interesting technique I came across when visiting Jalisco, Mexico.
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➤ Victoria 10 Commercial Grade Cast Iron Tortilla Press:
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???? Note from Villa Cocina: I mentioned in the video we only flip the tortillas TWO times as oppose to THREE times. Correction: we flip ONE time as oppose to TWO because we dont want it to puff. Sorry for the inconvenience this may cause. Just noticed! ???? The WEBSITE has been updated. ✓
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Each Recipe Makes: 8 tortillas
2 cups of instant corn masa harina :
1 1/4 - 1 1/2 cups room temperature/warm water
Avocado oil :
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Homemade Tostada Shells
Crispy, homemade tostada shells are extremely easy to make. This healthier recipe is baked rather than fried so it requires less oil. Plus, you'll only need 3 simple ingredients and 15-20 minutes from start to finish. You'll never need to buy shells again, and your leftover corn tortillas won't go to waste. That's a huge win in my book!
Cooking Enthusiasts: Oven Baked Tostada Shells
Oven Baked Tostada Shells.
This is more technique than recipe. It produces tasty tostadas with minimal oil used, and much less mess than frying in oil.
Also, total bake time is about 20 minutes depending on doneness - But ideally, this process allows flexibility while you are prepping, chopping, slicing, dicing or cooking, with little clean up.
These bake very flat, with virtually no curling. I used the minimal amount of oil and chose corn oil as these are corn tortillas, but any neutral tasting oil is fine. Add salt to taste if desired.
For best results, good quality, heavy baking trays of identical size, model and make work best as these stack or nest inside one another.
Allow shells to cool on a flat surface when done for at least 5 minutes BEFORE topping as they crisp and break to the bite best - cooled, ensuring minimal shattering and mess.
I found that too light a coat of oil will produce a chewy or tough shell, so if you use 10 grams oil per six shells, you should get crispy shells that don’t shatter or ‘tug’ to the bite.
Preheat oven to 400° F. Start with 10 minutes first side bakingon a single leayer, then flip and bake second side 10 minutes. If more browning is desired, as ovens vary, bake and check at 3-4 minute intervals to prevent over-baking.
Once you have desired bake time down, ensuinng tostadas should yield consistent results.
Bake no more than 4 stacked trays or 18 total tortillas at a time to ensure consistency of doneness.
Finally, these tostadas in video were kept simple. In no way was I demonstrating an 'authentic recipe'.
JUST demonstrating technique for baking shells, base layer spread and initial layer of topping. Please top as you desire keeping excess liquid in check, to fully enjoy.
AUDIO: Grass Skirts by Beacon Trees
The BEST Chicken Tostadas you'll ever make!
These Chicken Tostadas are easy to make and absolutely bursting with flavour!
The BEST Chicken Tostadas you'll ever make! | Makes 5
FULL RECIPE POST:
INGREDIENTS
Chicken:
1lb / 500g boneless, skinless Chicken Thighs (approx 6 thighs)
1 cup / 250ml Chicken Stock
1 tbsp EACH: Honey, Lime Juice (approx 1/2 lime), Tomato Paste (Tomato Puree in UK)
2 tbsp Olive Oil
1 heaped tsp EACH: Smoked Paprika, Cumin
1/2 tsp EACH: Onion Powder, Garlic Powder, Oregano, Salt
1/4 tsp Cayenne Pepper
pinch of Black Pepper
Quick 'Guac' (see notes for proper guac):
2 large Avocados, halved, destoned & roughly diced
1 tbsp Lime Juice (approx half Lime)
2 tbsp finely diced Coriander/Cilantro
pinch of Chipotle Flakes/Chilli Flakes optional
pinch of Salt, to taste
Quick Pickled Onions:
1 small Red Onion, peeled & finely sliced
2 tbsp EACH: Apple Cider (or White Wine Vinegar), Lime Juice (approx 1 whole lime)
pinch of Salt
Tostadas & other toppings:
5x 6-7 Tostada Shells, warmed in the oven (see notes)
1x 14oz/400g can of Refried Beans, warmed in a saucepan
1 cup / 100g Mexican Cheese Blend, or as needed (see notes)
Coriander/Cilantro, to garnish
METHOD
Pickled Onions: In a small mixing bowl combine finely sliced red onion with 2 tbsp vinegar & lime juice and a pinch of salt. Leave to pickle for as long as you have time for, tossing every so often. The longer you leave them the softer/more acidic they'll be.
Quick Guac: In a small mixing bowl add avocado, 2 tbsp coriander/cilantro, 1 tbsp lime juice, a pinch of chilli flakes (optional) and a good pinch of salt. Smash with a fork or potato masher, then place to one side.
Prep Chicken: In a small pot combine 1 heaped tsp smoked paprika & cumin, 1/2 tsp oregano, onion powder, garlic powder & salt, 1/4 tsp cayenne pepper and a pinch of black pepper. Sprinkle over chicken thighs, then drizzle over 2 tbsp olive oil. Use your hands to fully coat the chicken thighs.
Cook Chicken: In a large pan over medium-high heat add your chicken thighs. Leave to fry until they begin to char, then flip and continue frying until they're cooked right through the centre and lightly charred on the other side. If they look like they're charring too fast turn down the heat slightly once you flip. Remove from pan and place in a bowl to one side.
Chicken Sauce: Turn heat to medium and add 1 tbsp tomato paste. Stir and fry for 1-2mins, then add 1 cup chicken stock and 1 tbsp lime juice & honey. Give it a good stir then simmer for 5mins, or until it begins to thicken. Shred chicken with two forks, then add to the sauce and simmer for another couple of mins, until the chicken soaks up the sauce.
Tostadas: Stack your tostadas in this order: Tostada Shell - Refried Beans - Guac - Chicken - Cheese - Pickled Onions - Coriander/Cilantro. Be careful when stacking that you don't break the shells, especially when you spread the beans/guac.
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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