Make these EASY chili lime Chicken Fajitas
Make these EASY pan-seared Chicken Fajitas - you'll love em!
It's easier than you think to make delicious fajitas at home. Here's my recipe which uses a badass chili lime seasoning and poblano peppers. You can also make these on the grill in the exact same way for added charcoal flavor!
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and Meat Science grad student with a particular passion for beef. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
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How to make THE BEST Seafood Birria Recipe | Fish Birria Quesa Tacos | Birria de Pescado
Hello & welcome! In today’s recipes, I’ll be showing you how I make The best fish birria. I’ll also be making a birria Quesa taco and if you stay till the end we’ll have a taste test and some bloopers for you. Please take a look down below for more Birria recipes Lots of love Stephanie and, Cloud ????
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Total cook time: 18 to 20 minutes
Ingredients
8 cups of water
2 pounds of white fish (this recipe will for up to 3.5 pounds of fish) or salmon- Shrimp
6 to 8 Guajillo Chiles
1 whole onion
1/2 garlic head/ bulb
6 to 8 bay leaves
6 to 8 carrots
3 Tbsp bouillon (1 1/2 Tbsp chicken tomato bouillon + 1/2 Tbsp shrimp bouillon)
1 egg white
Views Birria Chili oil -
-Fished used in video Tilapia--- PLEASE make it comfortable for your home...
BIRRIA RECIPES BELOW ????
Chicken Birria Recipe
Birria Roasted Turkey recipe -
Slow cooker (crockpot) Birria Recipe-
chilaquiles in purgatory with Birria -
Vegan Birria with Jamaica/ Hibiscus
Birria enchiladas-
Birria Guisado/Stewed beef -
Vegan Birria with Jamaica/ Hibiscus
Birria chili oil Queso Fresco-
Birria rolled tacos -
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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.
Making My Chicken Mole Recipe with Dońa Maria
Hello Everybody, In this video I am making a delicious recipe for chicken mole using Doña Maria mole sauce and it came out great! This one of the ways I like to make my mole so I hope you enjoy it and have a Blessed Day!
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Chicken Mole
Ingredients:
-8.25 jar of Dona Maria mole
-8 chicken pieces I prefer thighs and drumsticks
-1 medium onion chopped in half
-1 tablespoon of Lawry's garlic salt seasoning
- 1 tsp of ground black pepper
-1 tablespoon of granulated chicken bouillon (you may use carton or canned bullion but that will count for both the liquid and add no extra boullion powder needed)
-1 tbsp of chili powder or to your preference if you prefer it even more spicy. Add a little at a time and stir until you get desired spiciness.
*Optional one heaping tablespoon of creamy peanut butter.
Instructions:
-In a large pot(if you don’t have a dutch oven) have in your 8 cups of water and your chicken pieces . Add your garlic and onion and boil about 15 minutes.
-Remove a piece of chicken and cut into it to see that it is thoroughly cooked if not add back to pot and cook about 10 minutes or until temperature with poultry thermometer reads 165° F
-In a blender place the garlic and onion that you have fished out of the broth with a slotted spoon into blender add your Dona Maria mole paste, chili powder, peanut butter and about 1 cup of the broth , blend until smooth add one more cup of broth and blend until chili is fairly thin enough to pour back into pot. As chicken continues to cook it will thicken.
*When using a blender with hot liquids do not leave the little center cap on blender use a hand towel or tea towel to cover while blending as hot liquids will make it splatter.
* You may skim foam off mole with a slotted spoon if you prefer, it is basically just fat from chicken.
TACOS DORADOS DE CARNE MOLIDA Y PAPA |Beef And Potato Flautas|Homeade Salsa ❤
(VIDEOS) RACHEL COOKS WITH LOVE
These amazing, cheesy, crispy and easy TACOS DORADOS DE CARNE MOLIDA Y PAPA is the dish you want to prepare when in a hurry or hungry, they are hearty, delicious and they are loved by both you and old. Some know these as FLAUTAS and some know them as TAQUITOS, it all depends on the region in which you live, when I use small size corn tortillas I call them TAQUITOS. They are delicious whether filled with chicken or beef and making them cheesy will take them to a whole new level, I deep fry them till crispy and golden brown, then lay them half in a pool of homeade salsa and then top them with crema, queso fresco and let them sit on the side of shredded lettuce, diced tomatoes and guacamole. These TAQUITOS DORADOS DE CARNE MOLIDA Y PAPA will impress your family and friends.
MEAT INGREDIENTS---------------------------
1 lb. very lean ground beef
2 medium/large gold potatoes (peeled&cubed)
1/2 medium diced onion
1 diced Roma tomato
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/4 tsp black pepper (you decide)
1 large minced garlic clove
salt to your liking
1 and 1/2 C. grated Oaxaca cheese
1 Tbsp vegetable oil
SALSA INGREDIENTS--------------------
3 large Roma tomatoes
1/4 small onion
1/3 yellow bell pepper
3 small serrano peppers
1 small jalapeno
3 medium garlic cloves
small bunch cilantro
1/4 tsp oregano
Salt to your liking
1 Tbsp vegetable oil
EXTRA INGREDIENTS AND TOPPINGS-------------
Corn tortillas as needed
chopped lettuce
crema as needed
Queso FRESCO as needed
salsa
guacamole
1 & 1/2 C. Canola oil for frying TAQUITOS
#tacosdoradosdecarnemolidaypapas
#tacosdorados
#beefandpotatoflautas
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
????CHILE POBLANO-CHILES MEXICANOS (PIMIENTOS/AJÍES TRADICIONALES) (MEXICAN CHILLIES/PEPPERS)????️ (2023)
????️Chile poblano (nombre científico: Capsicum annuum)????️
Chile poblano-chiles mexicanos (pimientos/ajíes tradicionales) (mexican chillies/peppers) (Mar del Plata-Argentina 2023)
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#peppers #chilepoblano #chiles #hotpepper #hotpeppers #chili #chillies #pepper #pimientos #pimiento
Southwest Style Fried Corn ~ Fresh Corn Recipe~ Noreen's Kitchen
I recently shared with you how we pick the perfect ears of fresh corn on the cob as well as how to remove it from said cob. Today I am going to share with you what I did with those delicious sweet niblets! Today I am making southwestern style fried corn!
This is really a creation of my own mind. Here in the south they prepare something called fried corn basically just corn niblets fried in butter with sugar and salt. The corn is cooked until it sizzles and gets just a tiny bit caramelized. Sometimes cooks in these parts add a touch of grated onion, sometimes not. It all depends on how you were raised up on it.
I thought that southern fried corn was delicious, but then I started thinking about the Mexi-corn of my youth. Mind you, it was not something that dreams were made of. More like nightmares! The palid concoction of corn, and peppers that was canned and then mostly served on the school lunch tray at my elementary school once a week. My mom never really ever developed a taste for Mexican anything even though we lived in Arizona for many years. Mexi-Corn is anything but Mexican. It is but an Americanized food that should be long forgotten if you ask me. However the idea of that southern fried corn with fresh onion, and poblano peppers, sweet red peppers and onion and a couch of garlic was something I could get behind.
So I set off to see what I could come up with. You never know until you try and in this case we have a winner! A big one! This fried corn is simple to make and even easier to eat. Corn, onion, red pepper, Poblano pepper, garlic and a bit of my southwest seasoning make this side dish really irresistible! There is a sweetness from the corn, a bit of heat, but not much from Mr. Poblano and man oh man is this delicious!
Summer may be winding down but if you can give this a try, at least once with fresh corn, because it is off the chain! If you don't want to mess with fresh corn, I recommend frozen, but make sure it is thawed and rinsed, and if you can, lay it between a couple layers of paper towel to give it a little bit of a dry off. That way you can avoid an extra long cooking time to evaporate that excess moisture. Then proceed directly with the recipe. I think I would use white shoepeg corn if I were going to use frozen. But whatever is your preference would be fine.
I hope you give this recipe for southwest style fried corn a try and I hope you love it!
Happy Eating!
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