Cheesy & Crunchy CHEDDAR JALAPENO CORN RIBS! -New Cheesy Mild Spiced Corn Rib Cheetos Flavor Recipe
How to make CHEDDAR JALAPENO CORN RIBS, a cheesy & crunchy mild spiced Corn Rib Cheetos Flavor. This makes a Great Appetizer or Side dish. This is an upgraded, enhanced tasting recipe to the last Cheetos Corn Ribs I made previously. At the end of the video I give my review after tweaking the recipe from my original one.
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Ingredients used for 4 Full size Corns:
- Used (4) 3 corns & (6) 2 corns
-3 Cup of Cheddar Jalapeno Crunchy Cheetos (blends to 1.5 Cup of Cheddar Jalapeno Crunchy Crumbs for Topping)
Seasoning:
1/4 Cup Extra Virgin Olive Oil
1 tsp Lemon Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Chili Powder
1/2 tsp Paprika
Cheesy Sauce:
1/4 Cup Mayonnaise
1-2 tbsp Diced Chipotle Pepper with Adobo Sauce
1/2 Lime Juice
1 Cup of Mexican Shredded Cheese (this is mix of Monterey Jack/Cheddar/Asadero/Queso Quesadilla Cheese)
California Surf And Turf Burrito Recipe
This is the recipe for the California surf and turf burrito, sometimes referred to as the San Diego burrito. This burrito is a California classic, and is quite popular. In this recipe we will show you step-by-step exactly how to make this California burrito. The recipe is easy, and we say exactly how to grill Mexican Carne Asada, Shrimp, and Pico de Gallo. Sometimes French fries are used to create this burrito, but I feel that it overpowers the beef and shrimp. The burrito is then topped with Mexican white cheese, Hass avocado, and rolled into a flour tortilla. The rapped burrito is then grilled to a golden brown, helping melt the cheese. This is without a doubt one of the best tasting burrito recipes you will find.
The BEST AUTHENTIC Birria Recipe | Birria Quesa tacos and consommé | Views on the road Famous Birria
I can't help but feel overjoyed every time I take a bite out of the juicy, succulent, melt-in-your-mouth Birria. I love sipping on the rich and flavorful consommé. Let’s get ready to indulge in the crispy goodness of the quesaBirria tacos. It's truly a delectable feast for the senses! ❤️ Steph & Cloud
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???? Previous Recipe-
Happy AMAZING Birria making!! ????
Boil on med-low for 2 1/2 to 3 hours or until tender
????THIS RECIPE WORKS GREAT WITH CHUCK BEEF AND EVEN BETTER WITH RIBEYE ????
????♀️ Our Famous Family Beef Birria recipe -
Ingredients
5 Pounds lamb leg
2 Pounds of Beef cheek
10 chiles guajillos (Save 4 cups of Chile water for blending : )
2 dried chipotle peppers or chipotles in adobo sauce
6 Cups water
1 roasted onion
4 roasted tomatoes
8 roasted garlic cloves
6 bay leaves
1 1/2 Tbsp allspice
1 Tbsp instant decaf coffee
1 Tbsp Marjoram
1 Tbsp Mexican oregano
1/2 Tbsp ginger powder
1/2 Tbsp ground cumin
1/2 Tbsp black pepper
3 Tbsp coarse sea salt (+ 3 Tbsp Chicken bouillon: adjust to taste : )
1/2 Block of Ibarra chocolate
1/2 cup Pineapple vinegar (or Apple cider vinegar)
Optional- 2 Pounds of beef bone- 6 Carrots for added flavor- 3oz of Tequila
Birria quesa tacos
Birria
Corn tortillas
Melty cheese such as: Mozzarella, queso Chihuahua, Oaxaca, or asadero just make sure it melts : )
Onions, chopped
Cilantro chopped
Limes
Tip❣️
WATER ???? Make sure to cover the lamb with enough water for a delicious broth. You will need 10 to 13 cups in total.
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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.
The ULTIMATE Cajun Steak Burrito
Juicy steak flavoured with Schwartz Cajun Seasoning, with beans, rice, salsa, avocado, cheese… what more could you want!
Full Recipe:
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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Rolled Tacos! #flautas #rolledtacos #shorts #taquitos #guacamole
2.5-3lb chuck roast
Pat dry and apply a thin layer of @sauce hotter sauce as your binder then season with @spanglishasadero al pastor rub.
Smoke at 225 until you get an internal temp of 165 to 170
Place in a foil pan and add 1/2 cup of beer, 1 cup beef broth, 1 white onion sliced, 1/4 cup Worcestershire sauce and seal with foil. Place back on your smoker at 275 until the meat in tender at about 205-215 internal temp. When a meat thermometer probe slides in without any resistance, it’s done. Rest for 20 minutes before shredding.
Prep your corn tortillas by frying in hot oil for less than a minute. You’re not cooking them. The hot oil makes them easier to fill and roll. Fill your tortilla s with shredded beef and roll. You can use a toothpick to keep them together. Deep fry at 350 until golden about 5 minutes.
Top with guac, shredded lettuce, salsa, Mexican Crema and cotija. Enjoy!!!