Mark Giorgi | All Around Town Catering | 07/19/2019
Mark Giorgi makes Pozole
TORTILLA SOUP
Great cold weather soup that's easy and frugal to make.
The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.
Chicken Tortilla Soup (with a shortcut!)
Hey y'all welcome back to my channel, Plates of Love from Texas!
We know the Holiday Season brings the cold! With it being colder here in North Texas, I love a big bowl of chicken tortilla soup! It is one of my favorites to get at our local Tex-Mex restaurant! This recipe is wonderful as I use Chicken Broth to get that cooked all-day taste!
Here's what you'll need:
2 Tbsp canola oil
1 small onion, chopped
1 rib celery, chopped
2 garlic cloves, minced (I love garlic so I used 4 smaller cloves)
1 Tbsp chili powder
1 tsp ground comino (cumin)
6 cups chicken broth
1 4oz green chilies
1 15 1/2oz corn kernels (or hominy)
4 canned whole peeled tomatoes, roughly chopped
1 tsp dried oregano
1 1/2-2 cups shredded chicken-(I used chicken I made in the crockpot the day prior)
1/4 cup chopped fresh cilantro leaves
juice of 1 lime
salt and pepper to taste
Heat oil in your stockpot or large saucepan over medium heat. Add the onion, celery, garlic, chili powder, and cumin and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to boil, reduce the heat slightly and simmer uncovered, for 10-15 minutes. Add your shredded chicken, green chilies, corn (or hominy), tomatoes, oregano and lime juice, cook for another 5-10 minutes.
Turn off heat and add cilantro, salt and pepper. Stir in to combine and taste, add additional salt and pepper if needed.
I love to top mine with chopped avocado, cheese, and of course toasted corn tortilla strips!
Let me know how the recipe went for y'all in the comments below! Also, what warms you up during these colder times of the year?
Don't forget to subscribe for more weekly videos! Thanks for joining me today and can't wait to see y'all again next week!
THE BEST MEXICAN CHICKEN SOUP | Caldo Tlalpeño
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 how to make the the best caldo Tlalpeño (Mexican chicken soup) it’s seriously super delicious! If you like chicken tortilla soup you going to love this one! Traditionally caldo Tlaleño is made with garbanzo beans and epazote well today I couldn’t find epazoteat my local grocery store and garbanzo beans, my family don’t like them on this soup ???? but you can definitely add some the flavor is all on the broth! And don’t pass on the queso Oaxaca!
keep in mind like every recipe and every household, and there 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 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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Traditional Mexican Chicken Soup
Tortilla soup
Chicken enchilada soup
Caldo de pollo con arroz
Picadillo
Tip : if you don’t like to have the pieces of tomatoes, onion and chipotle peppers, blend them with 3 cups of chicken broth!!!!
Ingredients:
4 lbs split chicken breast
5 roma tomatoes
1 big onion (1/2 whole 1/2 chopped)
Chipotle peppers in adobo sauce I ended
up using 8 chiles
1 head of garlic
Fresh oregano, thyme, bay leaves, rosemary
2 calabacitas (Mexican squash)
5 carrots
3 large potatoes
1/2 lb green beans
Sweet corn
2 tsp black pepper
2 tsp coarse salt
3 -4 tbsp chicken bouillon
Queso Oaxaca
1 serving of love ????
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Posole with Shrimp (for Lent)
Spice up your Friday Lent Dinner. This spicy posole is ready in less than an hour. The addition of shrimp provides a great protein and flavor. I cheat and use Hominy instead of rehydrating the corn nugs. That is how I can pull this off in less than an hour.
My Books:
Cookbooks: international eats cookbook
You favorite Soup cookbook
Humor: Laugh until you fart