Pedro Pascal: No Good Mexican Food in NYC??
Are you sure about that? Respectfully, here's 5 spots we think are worth a try, and maybe come to the defense of the many Mexicans and Mexican-owned establishments that call NYC home. You can get tacos, chalupas, micheladas, and more, and we think they give Los Angeles a run for its money. Have you hit these places? Drop us a line in the comments.
Ollin
339 E 108th St, New York, NY 10029
Corona Plaza
40-04 National St, Queens, NY 11368
NEWYORKTITLAN
1525 Gates Ave, Brooklyn, NY 11237
Tacos El Bronco
850 5th Avenue, Brooklyn, NY 11232
Evelia's Tamales
(when on the street)
On Junction Blvd at P4XJ+P94, Queens, NY 11368
(brick&mortar)
96-09 Northern Blvd, Queens, NY 11368
Michelada House
88-19 Roosevelt Ave, Queens, NY 11372
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SUPER EASY MEXICAN MACHACA” | SEASONED SHREDDED BEEF
Hello my beautiful fam welcome back to my kitchen, today I’m so excited to share my super easy and delicious machaca in case you don’t know what that is , basically dehydrated seasoned shredded beef. Its perfect to enjoy in tacos, burritos, tostadas, enchiladas or just simply like that with a side of rice and beans ???? it’s super juicy, tender and delicious!!!! Like every recipe and every household there are tons of variations that make this delicious recipe , this is the way I was taught and I hope you enjoy it! I really hope you enjoy it as much as me and my family 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 buttons so you can be part of our family!!!!!! ????
Ingredients:
2-3 lbs chuck pot roast ( I buy mine at Walmart- beef choice angus chuck roast, to me is the best one)
1 cup boiling hot water
2 Anaheim peppers
2 poblano peppers
3 roma tomatoes
1 onion
5 garlic cloves
2 bay leaves
2 beef bouillon
Salt and Pepper
1 serving of love ????
Check out other recipes :
Green Chili Pork :
Barbacoa:
Mole de olla:
Bistec Ranchero :
Caldo de res:
Champurrado:
Carne en su jugo:
Caldo de pollo:
Caldo de pollo con arroz:
Albóndigas:
Menudo:
Pozole rojo:
Pozole verde:
Polvorones:
Buñuelos:
Conchas:
Sweet Empanadas :
Pumpkin Empanadas:
Tres Leches Cake:
Chocoflan:
Sopapillas :
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EPIC TACO NIGHT in 1 HOUR - Instant Pot CARNITAS ????
Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez! It's not Tuesday but it's still TACO NIGHT! I show you how to make Pickled Onions, Fresh Tortillas, and amazing CARNITAS, a fiesta prepped in under 1 hour! Recipes below :P
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Quick Pickled Red Onions:
1/2 red onion thinly sliced
submerge and blanch in hot water for 1 min then drain
1 tsp Kosher Salt
1 tbsp sugar
1/4 cup rice wine vinegar
1/4 cup water
1 bay leaf
1 tsp whole peppercorns
1 garlic clove crushed
mix until sugar and salt dissolve. Add onions and let pickle 30 min at least
1 yellow onion, chopped (split into two piles)
1/2 orange
1/2 lemon
1/2 cup chopped cilantro
5 minced garlic cloves
2 lb pork butt, roughly chopped
kosher salt
pepper
Instant Pot Carnitas:
Set on saute mode, let it get hot
add 2 tbsp olive oil and brown the pork, 3 min on each side in batches.
Add the onions (1/2 of the chopped bunch) and minced garlic
1 tsp kosher salt
1 tsp ground cumin
1 tsp Mexican oregano
1 Bay Leaf
1/2 lemon's juice (throw in the peel)
1/2 orange's juice, throw in peel
chopped cilantro
1 cup chicken broth
pepper
Meat/Stew setting for 35 minutes on High pressure. Natural release for 15 min. Transfer the meat into a pan, mash it up, season with salt, broil 10 min to get crispy.
Tortillas:
1 cup White Masa Harina
1 tsp Kosher salt
1/2 cup water
mix and form into a dough. Cover and rest 5 min. Roll into golf-ball sizes and flatten with press. Fry each side 1 min
Taco Toppings:
Cotija Cheese
Onions
Cilantro
Pickled red onions
sliced radish
lime juice
salsa
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Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.
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Rick Bayless Sopes: Street-Style Sopes
RECIPE ????
Quintessentially simple, perfectly made sopes—hot off the griddle—are about the best thing a person can eat. But like all street food, they can be a challenge to make indoors. First of all, you aren’t the vendor who’s made a reputation and livelihood by crafting thousands of sopes. Simple as they may look, the perfect pressing, baking and pinching takes practice. Plus, you won’t have the same equipment as the street vendor, and possibly not the same ingredients. That said, it’s worth plunging in and creating some deliciousness.
A lot of street food sopes have very simple toppings, as I’ve outlined here—spicy salsa, pungent grating cheese, onions and cilantro, but it's the corn masa base that plays the starring role.
How to make Chicos tacos at home
How to make chicos tacos at home
Ingredients
for chicken broth
2 pounds bone in chicken thighs (you can use drums or breast as long as its bone in)
1 cup cilantro (half cup for chicken half cup for salsa)
3 celery sticks
3 carrots or bag of baby carrots
for green salsa
4 green chiles
4 jalapeños
10 serrano peppers
8 tomatillos
1-2 cloves garlic
half cup of cilantro
chicken broth from cooked chicken around 4-5 cups depending on your preference of thickness
half lime squeezed
half tbsp salt (adjust to taste)
half tbsp caldo de pollo
tomato soup broth
10 tomatoes
chicken broth 6 cups (add more while simmering if it evaporates)
quarter of onion
1 jalapeño
2 cloves garlic 2 cubes (2 tbsp) caldo tomate
half tbsp oregano
half tbsp cumin
1 tsp black pepper
1 tbsp salt
2 tbsp caldo de pollo
taco filling
1 pound ground beef
one fourth cup diced onions
1 clove crush garlic
half tsp garlic salt
half tbsp garlic powder
caldo de pollo half tsp
one fourth tsp black pepper
THE BEST Ground Beef Tacos Recipe
These ground beef tacos are the easiest and the best taco recipe you can find. Crunchy taco shells loaded with delicious and juicy meat mixture, topped with avocado, lettuce and cheddar cheese. Quick and easy midweek family dinner that everyone loves and you even can make it with your kids.
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Ingredients:
For the meat mixture:
2 tablespoons Oil
1 pound (450g) Ground beef
1 Onion, chopped
1 Bell pepper, diced
3 Garlic cloves, crushed
1 can (400g) Crashed tomatoes
Salt to taste
Pepper to taste
1 teaspoon Paprika
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Red chili flaks (optional)
For serving:
12 Taco shells/Corn tortillas
Cheddar cheese
1 Avocado, diced
4-5 Lettuce leaves, thinly sliced
Cilantro
1/2 Red onion, chopped
Directions:
1. Make the meat mixture: in a large pan, heat 2 tablespoons of oil over medium heat. add chopped onion and sauté for 4-5 minutes. Add crushed garlic and sauté for 1 minute. Add diced pepper and cook for 4-5 minutes.
2. Add ground beef and cook, breaking it apart until no longer pink, about 6-7 minutes. Season with salt, pepper, paprika, oregano, cumin and red chili flakes. Stir well. Add crushed tomatoes and cook for 5 minutes over medium heat.
3. Prepare the toppings: thinly slice the lettuce, in a small bowl mash the avocado with a teaspoon of lemon juice and pinch of salt, chop red onion and prepare the cheddar cheese.
4. Assembly: Heat taco shells as directed on package. Fill taco shells with 2-3 tablespoons of meat mixture, top with avocado, red onion, lettuce and cheese.
5. Serve immediately.