Cooking Basic Shrimp Try this Instead! | Chili Lime Shrimp Recipe
Cooking Basic Shrimp Try this Instead! | Chili Lime Shrimp Recipe #shorts
Ingredients -
1 1/2 Lbs - 2 Lbs Shrimp
1 Tsp Smoked Paprika
1 1/2 Tsp Garlic Powder
1 Tsp Red Chili Flakes
1 Tsp Onion Powder
1/2 Tsp Salt (Pinch of Salt)
1 Tsp Lemon Pepper
1 Tbsp Cornstarch
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Sauce
2 Tbsp Chili Oil
2 Tbsp Butter
1 Tbsp Lime Zest
1 Lime Squeezed
1 1/2 Tbsp Honey
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That Mexican Meat Market RED MARINATED CHICKEN Recipe | Pollo Asado | Simply Mamá Cooks
Today I am making my version of that red marinated chicken you get from the Mexican meat markets. Be sure to check below for the recipe link! I use a blend of ground achiote, which gives it that red color. This marinade can also be used with beef and pork. This is pollo asado my way.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#simplymamacooks #polloasado
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0:00 Intro
0:24 What Makes It Red?
1:09 The Marinade
3:03 Cook The Chicken
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⭐️ FAJITAS RECIPE
⭐️ COOKWARE VIDEO
RECIPE ????????
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Courtesy of
How To Make Pollo Asado
That Red Meat From The Carnecerias
Mexican Meat Market Marinade Recipe
Adobo Sauce - Popular Mexican-Style Sauce
This homemade adobo is a versatile sauce for soups and stews popular in Mexican cuisine. With dried Mexican chili peppers and wonderful seasonings, this sauce is earthy and huge on flavor. So good for so many different recipes!
CHAPTERS:
0:00 What is Adobo Sauce
0:22 De-seed Peppers
1:18 Toast Peppers
2:27 Re-hydrate peppers
2:42 Cook Remaining Ingredients
4:52 Hydrated Peppers
5:25 Blend Sauce
7:29 Serve
THINGS YOU’LL NEED:
4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers + ½ cup
1 tablespoon olive oil
1/2 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#sauce #saucerecipe #mexicanfood #chilisauce #spicysauce
Mexican-Style Pork Tacos (Tacos Al Pastor)
Here is what you'll need!
Homemade Al Pastor
Serves 10-12
INGREDIENTS
5 pounds boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch rounds
1 thick wooden skewer, trimmed to the height of your oven
10-12 small corn tortillas
1 white onion, chopped finely
1 cup cilantro, chopped finely
1 cup salsa of your choice
PREPARATION
Preheat oven to 350°F/180°C.
Slice the pork shoulder into about 1-cm slices, then transfer to a large dish or bowl.
In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps.
Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator.
On a baking sheet lined with parchment paper or foil, place down a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple.
Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top.
Bake for about an hour and a half, until slightly charred on the outside and deep red.
Rest the meat for about 10 minutes, then carve off thin slices of the pork.
Slice off thin pieces of the roasted pineapples as well.
To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa.
Enjoy!
Carne al Pastor Hecha en Casa
Sirve 10-12
INGREDIENTES
5 libras (2.5 kg) Paleta de Cerdo, sin hueso
3 cucharadas de pasta de achiote
2 cucharadas de chile guajillo en polvo
1 cucharada de ajo en polvo
1 cucharada de orégano seco
1 cucharada de comino
1 cucharada de sal
1 cucharada de pimienta
¾ taza de vinagre blanco
1 taza de jugo de piña
1 piña, pelada y cortada en rodajas de 2.5 cm
1 palito grueso de madera (cortado a la medida del horno)
Tortillas de maíz
1 cebolla blanca finamente picada
1 taza de cilantro finamente picado
Salsa de tu preferencia
PREPARATION
Precalentar el horno a 350°F/180°C.
Cortar el trozo de carne de puerco en filetes de 1 cm de espesor. Luego transferir a un recipiente grande.
En un tazón combinar el achiote, chile en polvo, ajo en polvo, orégano, comino, sal, pimienta, vinagre y jugo de pina, revolver bien asegurándose que la mezcla esté homogénea y libre de grumos.
Vierta la mezcla anterior sobre los filetes de puerco y revuelva hasta que esten cubiertos completamente. Cubrir con plástico adherente y marinar por 2 horas en el refrigerador. Puede estar en la marinada hasta 3-5 días.
Colocar 2 rebanadas de piña, introducir un palito de madera en estas y colocar en una charola para hornear forrada de papel aluminio.
Sacar la carne marinada del refrigerador e introducir los filetes en en el palito de madera en capas hasta que quede un espacio de 3 centímetros en la superficie.
Poner 2 rebanadas mas de pina en la superficie de la torre de carne.
Hornear alrededor de 1 hora a una 1 hora y media hasta que la carne por fuera esté dorada y tome un color rojizo intenso.
Dejar reposar la carne por 10 minutos, luego corte en finas rebanadas.
Para formar un taco, coloque algo de la carne en las tortillas, y luego agregue unas rebanadas de piña, seguidas por cilantro, cebolla y salsa al gusto.
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Manciini Panini
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Grill JUICY Pollo Asado Al Carbon w/ These 2 Tips | Mexican Grilled Chicken Recipe
Today we’re grilling POLLO ASADO!
Getcha Some APC BBQ Rubs Here:
Join the Backyard BBQ Masterclass:
Other recipes in this video:
Mexican/Spanish Rice:
Charro Beans Recipe:
Pollo asado is one of my all time favorite foods to eat. As a matter of fact I don’t know ANYONE who doesn’t love a perfectly cooked pollo asado. And in this video we’re gonna show you how most restaurants cook it and my favorite way to cook it in the backyard. We’re gonna spatchcock two birds – one with and one without the backbone and we’re also going to split one bird in half, which is the traditional Texas style pollo asado.
Now here’s a pro tip – the secret to perfect cooking is fire control, especially in open fire cooking. And the second pro tip – always use a meat thermometer for perfect, juicy chicken. Don’t listen to the keyboard haters that say they don’t need a meat thermometer for perfect cooking, the reason they’re typing is because they’re still chewing their overcooked dried out chicken! As long as you have a good recipe, good cooking technique and fire, your family and friends will love your barbecue. Now let’s get fired up and grill some pollo asado.
easy chicken marinade!
Easy chicken marinade ????
Marinade:
2 sliced jalapeño
1/3 cup extra virgin olive oil
2 tbs cumin
1 tbs smoked paprika
1 tsp oregano
4 cloves minced garlic
Zest of 1-2 limes
3 tbs lime juice
Big pinch of salt and pepper
This marinade will literally work amazing with Steak, chicken thighs or chicken breasts!
Add 2-3lbs of meat of choice to a gallon bag along with your marinade!
Let sit for at least 2-3 hours or overnight in the fridge!
These work amazing on the grill or even just as easy to cook up in a pan! I like the crispness an air fryer brings so I threw mine in at 390° for about 6 minutes, then flipped for another 6 or until internal temp hits about 160°
Avocado corn salsa: (that I can literally put on anything)!
1 cup cherry tomatoes quartered
1 roasted cobb of corn kernels
1 cubed avocado
1/2 cup minced onion
3/4 cup rinsed black beans
Big handful of chopped cilantro
2 limes juiced
Salt and pepper to taste
Makes 4 servings:
P: 4 Ch: 19 F: 6
Or approx 127 kcals per serving
I Love to throw all this on top of some rice! Such an easy dinner or healthy meal prep!
Those tortilla strips, I just sliced thin strips of flour tortillas and tossed in a little avocado oil, garlic powder, salt and pepper.
Then air fried for a couple minutes at 390°
#recipes #easymeals #easyrecipes #weightloss #cooking #mealideas #mealprep #dinnerideas #cookingdiy #food #fitspo #fitmeals #chicken #marinade #grilling #healthyrecipes #bodybuilding #foodprep