Making up a Cowboy Favorite- Frito Pie Live Cook
Need a quick and easy meal to make for your crowd? Frito pie is the answer! Watch us make this classic cowboy favorite LIVE on our YouTube channel.
If you're cooking LIVE with us- grab these ingredients:
2 lbs. ground beef
1 yellow onion, chopped
1 green bell pepper, chopped
1 cup diced tomatoes
2 tbsp Worcestershire sauce
1 15 oz can enchilada sauce
2 cups shredded cheddar cheese
2-3 cups Frito corn chips
Pulled Chicken Poblano Pies Recipe | Chopped Home Challenge | Cait Straight Up
Personal Pulled Chicken Poblano Pies are my original recipe for The Food Network's sponsored by Sargento Cheese's At Home Chopped Challenge! Basket items included - Chicken Thighs, Poblano Peppers, Corn Tortillas and Off The Block 4 Cheese Mexican Blend Sargento Cheese. These bite sized Pulled Chicken Pies are quick and easy yet were super tasty! Perfect for an appetizer or finger food snack.
For my full Personal Pulled Chicken Poblano Pies Recipe visit:
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Wish my luck in The Food Networks At Home Chopped Challenge!
How to Make Frito Pie
Here are three of my favorite ways to make Frito pie. I also used my homemade Texas Style chili recipe that makes it even better. You can use any toppings your like and even create a Frito Bar for your next party.
INGREDIENTS
1 -bag of Fritos Corn chips
Chili of your choice (Wolf Brand Chili is a good store bought brand)
Velvetta Cheese Sauce
Shredded Cheddar Cheese
1 can of Ranch Style Pinto Beans
1 diced jalapeno
1 small can of pickled jalapenos
chopped fresh cilantro
Mexican crema (or sour cream works too)
lime
fresh avocado
How to make Frito Pie
Frito Pie Recipe
What is Frito Pie
Frito Pie 3 Ways
Texas Style Frito Pie
Love TAMALES but Dislike The Process of Making Them? Then You NEED to Try This ROSCA DE TAMAL
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 the easiest yet the most delicious tamales, now let me tell you this is a different and fun way to enjoy tamales,this recipe is perfect if you love tamales yet don’t enjoy the process of putting them together, because to be honest that is the hardest part about making tamales, spreading the masa on each husk. This recipe is perfect if you have a small family and want to make less tamales, or if you are making tamales all by yourself, regardless of the reason believe me this recipe is seriously DELICIOUS and the best part it takes half of the time! ☺️
???? Keep in mind, like every recipe and every household, 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!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan -
Cast Iron -
blender- Vitamix A3500
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I M P O R T A N T ⚠️
Taste the masa for salt after adding all the ingredients,
Make sure your masa floats, by doing so, you will make sure your tamales are soft, moist and fluffy!
Tip! Serve and enjoy as soon as you flip over, to store, wrap in plastic wrap!
Oil the Bundt pan with lard to prevent the masa from drying out!!!!!
Reserve 1 cup of sauce**
Want to make them with chicken try this recipe here
Ingredients: 12 cup Bundt pan
4-5 hydrated corn husks ❗️ Soak the corn husk overnight, or soak them with hot water while waiting for the meat to finish cooking, just make sure you clean them before soaking!
3-4 lbs beef instant pot or stovetop ❗️ stovetop will take between 2-3 hours!
Add 1/2 onion,4 garlic cloves,3 bay leaves, 5 whole cloves, salt, 2 tsp peppercorn, 8 cups water
chile colorado;
10 New Mexico chile pods
2 chile anchos
5-6 chile arbol(Optional)
4 garlic cloves
7 small tomatillos
3/4 tsp cumin seeds
Salt I used 2 tsp
masa
4 cups instant corn masa for tamales
1 cup lard or shortening
2 tsp baking powder
6 cups of liquid (3 cups broth 3 cups water)❗️you can use all 6 cups of broth but warning!!!! masa will be extra oily, to prevent that use less shortening
1 serving of love ????
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Recipes in Spanish :
#tamales #tamalesrojos #roscadetamal
CHILE RELLENOS | Mexican Style Stuffed Peppers | Simply Mamá Cooks
Welcome to Simply Mamá 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.
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⭐️MEXICAN RICE RECIPE
⭐️CHILE RELLENOS WITH PICADILLO
INGREDIENTS
1 lb (454 g) fresh poblano peppers (5 to 6 peppers)
6 chilled large eggs (separated whites from yolks)
1/2 cup all purpose flour (dredging for stuffed peppers)
1 lb (454 g) russet potatoes
1 clove of garlic
1 1/2 Tbsp (21 g) unsalted butter
8 oz (227 g) mozzarella cheese shredded
salt and pepper to taste
Enough oil to fill frying pan a half inch deep
12 toothpicks
HOW TO PREPARE THE PEPPERS
- Completely char the skin of the poblano peppers by placing them directly on your stove top burner flame and turning until outside skin is charred and blistered
NOTE: Try to char skin quickly as this process can overcook the peppers making it difficult to stuff late. Also be sure to work in a well ventilated area or working space when charring.
- Place all charred peppers in a large bowl, cover with cling film and allow to set for 15 to 20 minutes
NOTE: rub oil all over the skin of your hands or wear disposable gloves when handling the peppers to avoid skin or eye irritation
- After charred peppers have set, start peeling and wiping off the charred skin
- After peeling off charred skin, make a small vertical slit, be sure not to pierce the back side of the pepper
- Now remove all the seeds from the inside of the pepper, rinse and pat dry
- Set peppers aside until ready to stuff
POTATO CHEESE FILLING
- Peel, rinse and chop potatoes in to large chunks
- In a pot add peeled chopped potatoes, one clove of peeled garlic and water covering the potatoes by half an inch
- Bring pot to a boil and cook potatoes until fork tender
- Once potatoes are tender, drain the water and return to pot
- Now add unsalted butter, salt, pepper to the potatoes and mash well
NOTE: I also like to add smoked paprika and sautéed onions for extra flavor
- Once mashed potatoes are cooled add shredded cheese and combine well
STUFFED PEPPERS PREPARATION
- Take each cleaned pepper and stuff with potato cheese filling
- Now take two tooth picks, close and secure seam
- On a large plate add all purpose flour
- Now completely dredge and coat each stuffed pepper
NOTE: Dredging stuffed peppers with flour will help the egg batter adhere to the stuffed pepper.
EGG BATTER PREPARATION
- Between two bowls, divide and remove egg yolks from egg whites
- In a large chilled bowl add the egg whites
- With a hand mixer beat until stiff peaks start to form
- Once stiff peaks form, add egg yolks one by one and continue mixing until combined well
COOKING STUFFED PEPPERS
- Take each stuffed and dredged pepper and dip into egg batter coating it completely
- Then quickly and carefully place in a preheated pan with oil to fry
NOTE: Fry oil should be at 350 ºF / 176 ºC
- Once the first side is cooked and golden brown, using 2 spatulas, carefully flip to the other side
- Continue to fry each stuffed and battered pepper until the egg batter is cooked and golden brown
- Once your chile rellenos are cooked, BE SURE to remove toothpicks before serving and eating
- Enjoy with a side of Mexican Rice and salad
DISCLAIMER: This video and description contains 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 the support!
MUSIC
Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
How To Make Chile Rellenos
Chile Rellenos Recipe
Mexican Style Stuffed Peppers
Poblano Peppers Recipe Idea
PERFECT CHILES RELLENOS | Cheese And Potato recipe | Mexican Stuffed Peppers STEP BY STEP ❤
RACHEL COOKS WITH LOVE CHANNEL
These CHILES RELLENOS are a family favorite, my mom made them often when I was growing up, and I have continued the tradition since. Chiles Rellenos are a very popular traditional dish mot only in Mexico but all over Texas and many States around the Country. There are different ways of making them and there are also many different options for fillings. Poblano peppers are very versatile and family friendly since they are considered mild in heat and can be roasted and filled or cut into strips and added to many different dishes, Soups and stews. Ground beef and potatoes or potatoes and cheese are a favorite in my house, but the best part is you can make them your own.
INGREDIENTS----------------
5 med/large poblano peppers
2 1/2 C. vegetable oil for frying (or as needed)
POTATO FILLING-----------
2 medium Russet potatoes (small cubes)
1/2 C. chopped onions
5 small green onions (chopped)
1 medium/large jalapeño (seeds removed)(optional)
Salt and Pepper (as needed)
1 diced Roma tomatoes
1/2 tsp garlic powder
1/2 tsp onion powder
2 1/2 C. freshly grated Colby jack cheese
RED SAUCE INGREDIENTS----------------
6 Roma tomatoes
1 Tbsp chicken bouillon
Small bunch of cilantro
Salt and Pepper (to your liking)
2 C. water
2 Tbsp vegetable oil
3/4 C. onions (julienned)
2 large minced garlic cloves
1 tsp Mexican oregano
1/2 tsp ground cumin
All purpose flour (for dusting Chile Rellenos)
SIDES----------------
Refried beans
Mexican rice (ARROZ BLANCO MEXICANO)
DISCLAIMER ----------
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
#chilesrellenos
#poblanopeppers
#poblano