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!
How To Make TOSTADAS DE SALPICÓN | MEXICAN SHREDDED BEEF SALAD
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make a delicious salpicón! Basically mexican shredded beef salad, it’s seriously soooo delicious!!! And l
Like every recipe and every household, there are tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, 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 ????
You can make this recipe using chicken breast, boil for 25 mins
Ingredients:
Meat:
2 lbs beef tri tip or your choice
Garlic
Onion
4bay leave
1 tsp peppercorn
2 -3 tbsp salt (best to use 2 tbsp)
Pickled onions:
1/2 purple onion
4 jalapeños
1 lime
Jalapeño juice
Pinch salt
Black pepper oregano
Vinaigrette dressing: double the oil and vinagre if you want more dressing ????
6 tbsp olive oil
2 tbsp apple cider vinagre
1 lime
1 minced garlic
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
All of your favorite vegetables I used:
1/2 head of lettuce
4 roma tomatoes
2 serranos
Chopped cilantro
10 radishes chopped
Avocados
Tostadas
Queso fresco
1 serving of love ????
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Easy and Delicious CHICKEN TINGA TOSTADAS | Tinga de Pollo
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! today I’m going to share with you how to make the best chicken tinga, basically shredded chicken in chipotle sauce, this is an update to my old video from 2 years ago, it still the best, super easy and delicious, I couldn’t fix anything besides adding chicken bouillon, and just saving a pot ???? you can add chorizo and potatoes to make them more filling, but to be honest to me simple and delicious is sometimes the way to go???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
For any other recipe just type in Claudia Regalado, 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 ????
Old video ????
????????blender using at the moment- Vitamix a3500
????????dishes and utensils are from bed bath and beyond, target or Walmart
????????pots and pans are from calphalon
Ingredients:
1 - 1 1/2 lbs chicken breast or thigh
Tortillas
3 tomatoes
1 small white onion
2 garlic cloves
3 bay leaves
Chile chipotles In adobo sauce
Oil
Chicken bouillon
Black pepper
Salt
Lettuce
sour cream
Queso fresco
Garnish with your favorite toppings
Tomatillo salsa ????????
Crema fresca
1 serving of love ????
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Life-Changing Cheese Crisp Italian Tostada Recipe! | Cook Eat Repeat | Blackstone Griddle
You know of the Mexican Tostada, now get ready for the Italian Tostada! Topped with tomatoes and onions, Nate makes a delicious Cheese Crisp Tostada!
#BlackstoneGriddle #recipes #griddle
Parmesan Crisp Bruschetta
Recipe by Nathan Lippy
Time: 10 minutes
Servings: 4
Ingredients:
½ cup shredded parmesan
½ cup grana padano
1 cup finely diced tomato
¼ cup finely diced red onion
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
Balsamic glaze
Salt and pepper
Olive oil
Directions:
1. In a large mixing bowl, add the tomatoes, onions, garlic, basil and a pinch of parmesan. Add a drizzle of olive oil and a couple pinches of salt and pepper. Mix evenly and set aside for later.
2. Heat your griddle to medium-low heat. Mix both cheeses together then add about a tablespoon of cheese in a round 2-3 inch circle on the griddle. Cook for 2-3 minutes or until the cheese starts to crisp on the bottom. Flip and cook another 2 minutes or until the cheese is evenly golden and crisp. Remove from the griddle and let cool.
3. To plate, arrange the cheese crisps on a serving platter and top with a spoonful of the tomato mix. Garnish with a drizzle of balsamic glaze and a few basil leaves.
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How to make Ground Beef Taco Casserole That everyone will LOVE!!!
???????????? How to make Ground Beef Taco Casserole. The ingredients and quick tips are listed below ⬇️
How to make The Most Easy & Delicious Dinner Casserole
Bake at 400degrees (f) for 10-15 mins
Ingredients
Oil
1 to 2 pounds of ground beef
1 can of tomato green chili (hatch)
3 Tbsp taco season of choice
1 1/2 Tbsp Knorr chicken bouillon (adjust to taste)
12 corn tortillas
2 Cups Mexican red rice
3 cups Mexican cheese blend
1 small can of black beans (15oz)
Half finely chopped Iceberg lettuce
16oz Mexican sour cream
Pico de Gallo
Hot sauce
Pico de Gallo
1 large tomato
1/4 onion
Half a jalapeño
Small bunch cilantro
Lemon juice and salt to taste
Tip‼️
Have a lot of fun when making this recipe ????
Your favorite sour cream will work for this recipe
Adjust taco seasoning and chicken bouillon to taste
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I’m really enjoying making casseroles as it allows me more time with my family. Let us know what you think of this super easy ground beef taco casserole. Thank you for allowing us to cook and entertain you today. Please subscribe, comment, and like if you haven’t and don’t forget to share us with your loved ones. Lots of love Steph, and Cloud ????
#mexicanfood #caserrole #tacocasserole #groundbeefcasserole
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Tinga De Res | Shredded Beef Tostada Recipe!
Learn how to make tinga de res (shredded beef) tostadas in this video by Amelia Ceja.
Tostadas de Tinga de Res (Shredded Sirloin Tip Steak Tostadas)
From Amelia Ceja’s Kitchen
Serves 6 – 8
Pairs perfectly with Oxomo
Tinga originated in the state of Puebla and can be prepared with chicken, pork or beef. I’ve selected to use sirloin tip steak to prepare this rich and delicious dish that pairs beautifully with our inaugural release of Ceja Vineyards Bordeaux Blend Oxomo – named after an Aztec deity the Goddess of Night!
Ingredients:
- 4 lb sirloin tip steak
- 1 garlic head – unpeeled
- 1 medium white onion cut in half
- 1 tomato cut in quarters
- 5 chiles guajillos
- 1 chile ancho
- 9 garlic cloves
- 15 peppercorns
- 1 tablespoon dried oregano
- 5 tomatoes, diced
- 1 medium white onion, diced
- 2 pickled jalapeño peppers, sliced
- 4 tablespoons pickled jalapeño peppers vinegar
- Olive oil
- Salt
- Pepper
Instructions:
Cut the meat in large pieces and rinse well in cold water. Bring a medium pot of water to boil and add the meat, one onion cult in half, a tomato cut in quarters, head of garlic and a dash of salt. It takes around one hour and a half to cook. When done, let it cool then coarsely shred. Reserve beef stock.
De-seed the guajillo and ancho peppers, rinse and cook in three cups of reserved beef stock for 10 minutes. Process the cooked peppers with the stock plus nine garlic cloves, 15 peppercorns, tablespoon of dried oregano and a pinch of salt until smooth. Reserve.
In a large saute pan, add four tablespoons of olive oil. When hot, add diced onion and cook for five minutes. Add diced tomatoes, a pinch of salt and freshly ground pepper – cook for five minutes. Next, add the shredded steak and stir for five minutes. Finally, add the reserved red chile sauce, the sliced jalapeño peppers and vinegar. Stir and adjust salt. Simmer for 10 minutes.
Serving Options: This savory dish can be served accompanied with beans and rice and corn tortillas. I love serving tinga de res on tostadas and garnished with crumbled queso fresco, shredded cabbage and fire roasted salsa, and of course with a bottle of Ceja Vineyards wine!