Traditional Mexican Enchiladas Are Not What You'd Expect | Passport Kitchen | Epicurious
For the first episode of Passport Kitchen, Chef Saúl Montiel from Cantina Rooftop in New York returns to Epicurious to make traditional enchiladas verdes, a recipe taught to him by his grandmother. With simple to source ingredients and a recipe that doesn't ask for any real expertise in the kitchen, these enchiladas may become your new favorite go-to.
Follow Chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
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How to make THE BEST Seafood Birria Recipe | Fish Birria Quesa Tacos | Birria de Pescado
Hello & welcome! In today’s recipes, I’ll be showing you how I make The best fish birria. I’ll also be making a birria Quesa taco and if you stay till the end we’ll have a taste test and some bloopers for you. Please take a look down below for more Birria recipes Lots of love Stephanie and, Cloud ????
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Total cook time: 18 to 20 minutes
Ingredients
8 cups of water
2 pounds of white fish (this recipe will for up to 3.5 pounds of fish) or salmon- Shrimp
6 to 8 Guajillo Chiles
1 whole onion
1/2 garlic head/ bulb
6 to 8 bay leaves
6 to 8 carrots
3 Tbsp bouillon (1 1/2 Tbsp chicken tomato bouillon + 1/2 Tbsp shrimp bouillon)
1 egg white
Views Birria Chili oil -
-Fished used in video Tilapia--- PLEASE make it comfortable for your home...
BIRRIA RECIPES BELOW ????
Chicken Birria Recipe
Birria Roasted Turkey recipe -
Slow cooker (crockpot) Birria Recipe-
chilaquiles in purgatory with Birria -
Vegan Birria with Jamaica/ Hibiscus
Birria enchiladas-
Birria Guisado/Stewed beef -
Vegan Birria with Jamaica/ Hibiscus
Birria chili oil Queso Fresco-
Birria rolled tacos -
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Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.
My Go To TEX-MEX BEEFY ENCHILADAS: Fast & Easy Enchilada Recipe
This one is a 11/10 for sure! This enchilada recipe is fast, easy and super delicious it will forsure become not only yours but everyone’s favorite!
You can preorder my first cookbook here ???????? get a sneak peek and let me know your thoughts ♥️
????ALL OF MY FAVORITE ITEMS/KITCHEN ESSENTIALS CAN BE FOUND ON MY AMAZON STOREFRONT ????
????????♥️ Get your apron here
Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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✅ tip
Skim the top of the beef gravy to remove the excess oil
Ingredients:
For the enchiladas
Whit corn tortillas
Oil for frying
Medium cheddar cheese
For the beef chili gravy sauce
1/2 onion;small diced
2 minced garlic cloves
1 lb ground beef (80/20)
2 tsp ground cumin
2 tsp oregano
2 tsp black pepper
Salt to taste I used 1 1/2 tsp
3 1/2 unsalted beef broth
2 tbsp tomato paste
3 tbsp New Mexico chili powder
1 1/2 tsp paprika
1 1/2 tsp cayanne pepper
4 tbsp APF (all purpose flour)
1 serving of love????
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Recipes in Spanish:
#texmex #enchiladas #beefenchiladas
Best Crab Enchiladas | SAM THE COOKING GUY
I'm a big fan of crab and find anything made with it to be pretty darn delicious - and this recipe is no exception. With just a few ingredients you'll be an enchi king or queen in no time.
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HOW TO MAKE THE BEST FISH AND SHRIMP FOIL PACKS
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 best fish and shrimp foil packs, also known as filete de pescado y camarón empapelado!! This is my dads favorite dish to eat during la cuaresma! It’s seriously super delicious, full of flavor, hope you enjoy it as much as he does ???????? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family 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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Tip???????? Leave the tail on the shrimp for a prettier presentation ???? and don’t forget to add lemon slices ????
‼️‼️‼️‼️ I forgot to add thin slices of lemon ???????????? ADD it‼️‼️‼️‼️
Ingredients: Makes 3 foils
3 tilapias or your choice of fish
1/2 lb shrimp
2 small red potatoes
1 small zucchini
1/4 large purple onion
1 red bell pepper
2 small roma tomatoes
1 chile serrano
Cilantro
1 handful of baby carrots or 1 carrot
8 tbsp butter
4 minced garlic cloves
2 tsp all seasoning
1/2 tsp salt
1 tsp black pepper
1 tsp chili powder
1 tsp crushed pepper
Rice:
1 1/2 cup jasmine or long grain( my fave brand: mahatma)
2 tbsp butter
3 cups water or chicken broth
1/2 cup mixed vegetables; canned or frozen
1 tbsp chicken bouillon
1/4 white onion; chopped
1 minced garlic clove
1 serving of love ????
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