How To Make TOSTADAS DE SALPICÓN | MEXICAN SHREDDED BEEF SALAD
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 a delicious salpicón! Basically mexican shredded beef salad, it’s seriously soooo delicious!!! And l
Like every recipe and every household, 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 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 button so you can be part of our family!!!!!! ????
‼️‼️‼️For any other recipe just type in Claudia Regalado, followed by the recipe name you trying to find, if I already made it it should appear as the first videos ☺️ if not, request it in the comments ????
You can make this recipe using chicken breast, boil for 25 mins
Ingredients:
Meat:
2 lbs beef tri tip or your choice
Garlic
Onion
4bay leave
1 tsp peppercorn
2 -3 tbsp salt (best to use 2 tbsp)
Pickled onions:
1/2 purple onion
4 jalapeños
1 lime
Jalapeño juice
Pinch salt
Black pepper oregano
Vinaigrette dressing: double the oil and vinagre if you want more dressing ????
6 tbsp olive oil
2 tbsp apple cider vinagre
1 lime
1 minced garlic
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
All of your favorite vegetables I used:
1/2 head of lettuce
4 roma tomatoes
2 serranos
Chopped cilantro
10 radishes chopped
Avocados
Tostadas
Queso fresco
1 serving of love ????
Want to see more of me and my family? Follow me ☺️ tag me on any recipes you recreate ????
SC: angel110706
IG: cooking_con_claudia
Fb: Cooking with Claudia
Business Inquires Only: claudia.regalado91@gmail.com
How to make Tostada Bowls | Mexican Tostada Bowls Recipe
How to make Tostada Bowls | Mexican Tostada Bowls Recipe | in Easy Steps in Indian Punjabi Style.
Ingredients:
8= Tostada Bowls (I made 8, it’s according to your needs)
4 ½= lbs. Ground Beef
2= Tbsp. chopped Garlic
2= Tbsp. chopped Ginger
5= Red Chili fresh home grown
¼= cup Olive Oil
Mozzarella Cheese and Jack Pepper Cheese
1= Tbsp. Black Pepper
1= Tbsp. Salt
1= Tbsp. Coriander Powder
1= Tbsp. Garam Masala
1= Tbsp. Curry Powder HOT
1= Tbsp. Sesame Seed
1= Tbsp. Sugar
1= Bell Pepper
2= Eggs (optional)
3= cans STAG Chili
1= bottle Baby Corn
1= large Refried Beans and Sour Cream
2= Avocados
2= Tomatoes
1= Red Onion
1= bunch Scallions
1= Lemon
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
Thanks for watching, Enjoy, and please don't forget to: LIKE, COMMENT, FAVORITE, SHARE and SUBSCRIBE.
Please SUBSCRIBE, If you haven't done so yet, take a look around. If you like what you see be sure to Subscribe to be notified when new content is posted.
Thanks again for visiting!
Easy Steps
*Disclaimer: This Video is for personal and educational purposes only.
**Disclaimer: This Recipes to nourish is purely for informational and educational purposes only.
If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner.
Life-Changing Cheese Crisp Italian Tostada Recipe! | Cook Eat Repeat | Blackstone Griddle
You know of the Mexican Tostada, now get ready for the Italian Tostada! Topped with tomatoes and onions, Nate makes a delicious Cheese Crisp Tostada!
#BlackstoneGriddle #recipes #griddle
Parmesan Crisp Bruschetta
Recipe by Nathan Lippy
Time: 10 minutes
Servings: 4
Ingredients:
½ cup shredded parmesan
½ cup grana padano
1 cup finely diced tomato
¼ cup finely diced red onion
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
Balsamic glaze
Salt and pepper
Olive oil
Directions:
1. In a large mixing bowl, add the tomatoes, onions, garlic, basil and a pinch of parmesan. Add a drizzle of olive oil and a couple pinches of salt and pepper. Mix evenly and set aside for later.
2. Heat your griddle to medium-low heat. Mix both cheeses together then add about a tablespoon of cheese in a round 2-3 inch circle on the griddle. Cook for 2-3 minutes or until the cheese starts to crisp on the bottom. Flip and cook another 2 minutes or until the cheese is evenly golden and crisp. Remove from the griddle and let cool.
3. To plate, arrange the cheese crisps on a serving platter and top with a spoonful of the tomato mix. Garnish with a drizzle of balsamic glaze and a few basil leaves.
????Blackstone Griddles- Cook Anything, Anytime, Anywhere!????
Find us at Walmart here:
Find us on AMAZON here:
Click here to see all of our Blackstone Griddles and Accessories:
For more Blackstone Griddle Goodness, see our recipes page here:
Follow us on Facebook:
Follow us on Instagram:
What is your favorite thing to cook on your Blackstone? Leave us a comment below!
Homemade Tostada Shells
Crispy, homemade tostada shells are extremely easy to make. This healthier recipe is baked rather than fried so it requires less oil. Plus, you'll only need 3 simple ingredients and 15-20 minutes from start to finish. You'll never need to buy shells again, and your leftover corn tortillas won't go to waste. That's a huge win in my book!
Shelpek - Increíbles tortillas de harina de trigo!
Shelpek son una tortillas de harina de trigo típicas de Kazajistán, un país que se encuentra en Asia Central. Es una receta muy fácil y rápida que se hace con pocos ingredientes. Los shelpek salen deliciosos y sirven para poner dentro todo tipo de rellenos, tanto dulces como salados. Los puedes comer a la hora del desayuno, comida o cena.
#shelpek
#tortillasdeharina
#esbieta
❤︎Suscríbete al canal de recetas de Esbieta:
La receta por escrito:
➡Mi tamiz:
➡Mi rodillo:
Cooking Enthusiasts: Oven Baked Tostada Shells
Oven Baked Tostada Shells.
This is more technique than recipe. It produces tasty tostadas with minimal oil used, and much less mess than frying in oil.
Also, total bake time is about 20 minutes depending on doneness - But ideally, this process allows flexibility while you are prepping, chopping, slicing, dicing or cooking, with little clean up.
These bake very flat, with virtually no curling. I used the minimal amount of oil and chose corn oil as these are corn tortillas, but any neutral tasting oil is fine. Add salt to taste if desired.
For best results, good quality, heavy baking trays of identical size, model and make work best as these stack or nest inside one another.
Allow shells to cool on a flat surface when done for at least 5 minutes BEFORE topping as they crisp and break to the bite best - cooled, ensuring minimal shattering and mess.
I found that too light a coat of oil will produce a chewy or tough shell, so if you use 10 grams oil per six shells, you should get crispy shells that don’t shatter or ‘tug’ to the bite.
Preheat oven to 400° F. Start with 10 minutes first side bakingon a single leayer, then flip and bake second side 10 minutes. If more browning is desired, as ovens vary, bake and check at 3-4 minute intervals to prevent over-baking.
Once you have desired bake time down, ensuinng tostadas should yield consistent results.
Bake no more than 4 stacked trays or 18 total tortillas at a time to ensure consistency of doneness.
Finally, these tostadas in video were kept simple. In no way was I demonstrating an 'authentic recipe'.
JUST demonstrating technique for baking shells, base layer spread and initial layer of topping. Please top as you desire keeping excess liquid in check, to fully enjoy.
AUDIO: Grass Skirts by Beacon Trees