Easy Trick No One Told You About! Crisp Tender Perfectly Stuffed Bell Pepper (no more mushy filling)
Did you know that peppers are 90 percent water? This easy trick that no one told you about creates a crisp, tender and perfectly stuffed Bell Pepper. You will not have a mushy filling anymore. You take the time to prepare the filling and stuff the bell peppers just to cut into a mushy soggy filling all due to the water content of the peppers. Well say good-bye to watered down fillings and say hello to crisp, tender perfectly stuffed bell peppers.
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Easy Trick No One Told You About! Crisp Tender Perfectly Stuffed Bell Pepper (no more mushy filling)
To prepare the Bell Peppers cut the tops off and remove the seeds. Rinse to make sure
all the seeds are out and place on a baking tray or in a muffin tin. Bake, uncovered for 10 minutes in a preheated 350 degree farenheit oven.
Old School Speghetti Recipe and ingredients:
Mole Poblano Mexico's National Dish
Mole is one of the most representative dishes of Mexico, especially for major celebrations.
Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca, the best-known moles are native to these two states, but other regions in Mexico also make various types of mole
A common legend of its creation takes place at the Convent of Santa Rosa in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns panicked because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the archbishop loved it. When one of the nuns was asked the name of the dish, she replied, I made a mole. Mole was the ancient word for mix.
The other legend states that mole came from pre-Hispanic times and that Aztec king “Montezuma” thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them.
Mole Poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers, but the chocolate does not dominate.
The women of Santa Maria Magdalena in Querétaro have been locally known for their mole for about 100 years. In 1993, they decided to hold a contest for the best mole. This was the beginning of the Feria del Mole y Tortilla (Mole and Tortilla Festival).
Ingredients for 8 persons and 6 liters mole sauce
1 chicken, 1.5kg pork belly, 8 dried Pasillas chilies, 4 to 5 dried Anchos (mulato) chilies, 6 dried Guajillo chilies, 4 tomatoes, 4 tomatillos, 1 plantain banana, 200gr dark Mexican chocolate, 1 big white onion, 10 garlic cloves, ½ cup Mexican biscuits (or crackers), ½ cup almonds, ½ cup raw peanuts, ½ cup pumpkin seeds, 1 cup dried prunes , ½ cup dried raisins, ½ lime, 1 ½ cup sesame seeds, 2 tbsp caraway seeds, 4cm cinnamon, 2 tbsp coriander seeds, 8 cloves, ½ cup dried oregano, 1 tbsp black pepper corns, 1 tbsp anise seeds, salt
Photography: Wessel Woortman
Video montage: Wessel Woortman
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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!
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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????
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A 100-Year-Old Tamale Recipe From The Oldest Mexican Restaurant In L.A. • Tasty
El Cholo shows us how they make their 100-year-old tamales! For more of El Cholo's history check them out on Instagram @elcholo1923 or their website
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How to make rich and flavorful salsa macha | Chili paste recipe | Villa Cocina
#Salsamacha #Mexicansalsa #Redsalsa
Salsa macha is thick, has body to it and is packed with well though out ingredient that’s complement each other. My mind is always blown away at the amount of creativity and love our ancestors had for food, from the way it was presented, to the profound flavors. Mexican cuisine has so much to offer and salsa Macha is one of those treasured gifts I feel so fortunate to have.
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Salsa Macha # 1
1 cup grape seed oil
1 oz dry, chiles de arbol
4 garlic, cloves
1 tsp salt, kosher
Salsa Macha # 2
1 1/2 cups grade seed oil
2 TBSP sesame seeds
1/4 cup unsalted peanuts
8 garlic, cloves
1/4 white onion (medium)
1 corn tortilla
1 cup or 1 oz chiles de arbol
2 TBSP white vinegar, distilled
1 tsp kosher, salt
Chiles rellenos:
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GRANDMA'S TRADITIONAL VEGAN TAMALES
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TO MAKE OUR MASA YOU WILL NEED:
-A MIXING BOWL
-3.5 CUPS OF CORN FLOUR OR 1KG (You can use MASECA).
-3 CUPS OF WARM WATER
-SALT TO TASTE (WE USED 3 SPOONS OF SALT).
-2.5 CUPS OF OUR RED CHILE SALSA (SEE BELOW FOR SALSA).
-3 pinch of baking powder
-2 TO 3 CUPS OF OILVE OIL
MIX UNTIL YOU GET A NON STICKY MASA
CHILE SALSA:
-6 Chiles Cascabel (Cascabel Pepper)
-2 Chiles pasilla or pisado (Pasilla pepper)
-1 garlic clove
-3 cups of the same water you used to boil the chiles in.
-Cumin to taste (we used 2 spoons of cumin).
First remove the seeds from the peppers then bring them to a boil. Next add the chiles and the rest of the ingredients into a blender.
JACKFRUIT “MEAT”:
-2 CANS OF JACKFRUIT COOKED WITH THE CHILE SALSA.
-RINSE AND REMOVE SEEDS FROM THE JACKFRUIT.
-LET SIMMER FOR ABOUT 30 MIN.
SALSA FOR TAMALES:
-2 jalapeños
-5 tomatoes
-1/2 onion
-A handful of fresh cilantro
Cook the ingredients expect the cilantro for 10 min at medium heat then blend the ingredients, finally add the fresh cilantro.
TAMAL LEAVES (CORN HUSK)
-1 package of hojas para tamales (corn husk).
Soak the laves overnight or 2 hours before using them.
PREPARATION OF TAMALES:
-Grab leaves and add the MASA and Jackfruit or beans in the middle fold them and close.
-Once you have all your tamales ready place them in a casserole with about 2 cups of water in the bottom.
-Cover them and bring them to a boil.
-Then reduce heat to low and let them cook for about 1.5 to 2 hours.
-How to know when they are ready? peel them and if the tamal comes right off you are good to go. Some tamales might take longer depending on how thick you make them.
We made about 30 tamales, but you can make more. We made ours thick.
Thank you.