La Victoria's Orange Taco Sauce #SHORTS
People are going nuts for La Victoria’s Orange Sauce. This San Francisco taco shop has everybody talking!
6 chipotles in adobo (remove as much of the adobo as you can)
20 garlic cloves
1/4 cup fresh lime juice (about 3 limes)
1 t chipotle powder
1 t smoked paprika
1 t salt
1/2 cup vegetable oil
Combine the garlic, chipotles, chipotle powder, salt and lime juice in a blender and pulse to finely chop. Turn blender on and slowly dribble in the oil. Pour into a small bowl and add a tablespoon or two of water to thin the salsa if necessary. Taste and add salt, about a teaspoon.
This salsa is really best in the first 24 hours. You can keep it for a day or two, in the fridge- re-blend if it starts to separate.
#SHORTS #tacos #sauce
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Mexican RED CHILE SAUCE Recipe for Tamales, Enchiladas, Asado, Chili con Carne & More
This red chile sauce has been one of my most requested recipes and I'm sharing with you my version of our family recipe.
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This red chile sauce is so versatile, so delicious, and so easy to make. This sauce is awesome because at its base, it can be used on so many different dishes, from enchiladas to tamales to menudo and so much more. All you got to do is start with this base, and then you can tweak it in any direction, probably as many different sauces as there are chilies, and that's not even taking into account that every single house is going to do it a little bit different.
So whether you're in Texas, New Mexico, Mexico, or along the frontera or anywhere in the USA, remember my advice, what Arnie takes always says, ain't no right way, ain't no wrong way to make chili sauce, and don't let nobody tell you you can't do it the way you like it.
Maybe what your grandma taught your mom, what my grandma taught my mom and my mom taught me may not be exactly the same, even if they're similar, but of course, my grandma's is better than yours. Just kidding! Don't get mad!
Let me just cover real quickly the couple of the different chiles I have. Now, the package here says cascabel or guajillo. It doesn't mean they're the same thing because they're not, but it means you might get one or the other in this package or possibly both. We also have some ancho chile, and we also have some pasilla chile. And I also have some chile de arbol down here. We use that one in our red chili sauce just to give it a little hint of heat and a little more complex flavor.
All right, so in the recipe we're going to use 15 guajillo/cascabel chiles, a couple of ancho chiles, and probably about four or five of the chile de arbol, a whole onion, and six cloves of garlic. All right, friend, let's get started and make this amazing red chili sauce.
Pollo En Salsa De Naranja Y Chipotle/ Orange and Chipotle Chicken
#VivaLaMorena #WeCanWithLaMorena #AbuelasKitchen
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Mom shows us how to make a delicious pollo en salsa de naranja y chipotle made with La Morena Chipotle Peppers in Adobo Sauce to share with Abuela as she recovers.
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Abuela's Kitchen
22421 Barton Road #308
Grand Terrace, CA 92313
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How to make The BEST Mexican Roasted Spicy Salsa | Views on the road Salsa
Salsa enfuresida! Views spicy salsa coming right up. Cloud and I did get chatty on this recipe for ya’ll and kept a lot of conversation so feel free to join us. #viewsclub. Lots of love, Stephanie and, Cloud
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Ingredients
3/4 cup water
2 Roma tomatoes
5 pasilla chiles
30 chiles de árbol (also known as bird's beak chile and rat's tail chile)
3 dried Habanero peppers
16 garlic cloves
10 peppercorns or 1 tsp black pepper
5 Jamaica flowers (hibiscus)
1 Tbs Apple cider vinegar
Zest and juice of 1 lemon or lime
1/2 Tbs salt (adjust to taste by adding 1/2 tsp at a time)
Tortillas Recipes
How to make one dozen flour tortillas
How to make corn tortillas
5 dozen flour tortillas made by hand from scratch
Views extra Picante chili oil
Mexican Style white rice recipe
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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Easy Recipes
How to make barrio de res and barrio oil (long detailed recipe)
How to make barrio de res (crockpot recipe)
How to make chicken birria recipe
How to make barrio (Vegan recipe)
Queso Fresco Easy Recipe
Views Chili Powder
How to make one dozen flour tortillas
How to make corn tortillas
1 dozen tortillas made by hand
5 dozen flour tortillas made by hand from scratch
Spinach Tortillas made by hand
How to make corn tortillas
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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.
Orange Ancho Chile Chicken - Juicy, Marinated Pollo Al Carbon Recipe
Jack learns how to make a mouthwatering Mexican orange ancho chile marinated chicken that he fires up on the grill. Super easy and incredibly delicious, this dish will have you begging for more! Serve it with your favorite sauce. I recommend my tomatillo salsa (see video:
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POLLO AL CARBON - Ingredients
1 ½ - 2 pounds of boneless skinless chicken thighs
2 large oranges
2 large juicy limes
1 medium sweet onion
7 cloves garlic
2 tablespoons of olive or vegetable oil 1 tablespoon of ancho chili powder
2 ½ teaspoons ground cumin
1 ½ teaspoons Mexican oregano
2 teaspoons kosher salt
1 ½ teaspoons ground pepper
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You'll Never Make Salsa Any Other Way! (Yucatan Xni-Pec)
Xni-Pec is a Yucatan habanero salsa made with fresh habanero peppers, tomato, onion, sour orange juice, and more. It packs some heat and (as the name implies) might make you sweat like a dog's nose. How spicy do you like it, my friends! See if you can handle this heat.
CHAPTERS:
0:00 Yucatan Xni-Pec
0:22 Habaneros
3:40 Other Ingredients
4:33 The Name Xni-Pec
4:58 Let it Mingle
5:17 Serving Suggestions
5:47 Taste Test
THINGS YOU’LL NEED:
3 habanero peppers chopped (or more, as desired)
1 medium tomato chopped
1 small white onion chopped
3 tablespoons fresh sour orange juice or 2 tablespoons fresh lime juice + 1 tablespoon fresh orange juice (as a variation, try grapefruit juice)
¼ cup chopped cilantro
Salt to taste
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I had so much fun making this! What other videos would you like to see?
-Mike
#salsa #spicyfood #spicy #recipevideo #hotpepper