Replying to @Naro.59 Masa para Tamales 🫔 #recipe #tamales #chicken #masa #mexicanfood

Chicharrones 🤤 #SanAntonio #spurs #unboxing @San Antonio Spurs

Carne Guisada with cheese #tacos

Masa para tamles 🫔💦.. #tamles #birria #recipe

Tamales de Birria .. 🫔💦 #tamales #birria #recipe I’m looking for a spot for my food trailer anyone in SA Tx interested in a Collab please message me ..

Masa para tamales 🫔 con salsa roja & #hotcheetos #masa #recipe #tamales #fy Ingredients: Mi tienda masa instante Baking powder Salt 8-9 cups pork stock 2 cups salsa roja 2 cups pork fat (manteca) 4 cups crushed hot Cheetos Corn husk Salsa ingredients: 1 yellow onion 1 head of garlic cloves 1 tablespoon black peppercorns 1 teaspoon cumin seeds 10 guajillo peppers 5 ancho peppers 3 chipotle peppers 4-5 chiles de arbol if you want it spicy 1 tablespoon dry oregano or 1/4 cup fresh oregano not packed 1 quart pork stock Sauté onions, garlic then add peppercorns and cumin seeds, toast for a couple of minutes add peppers, but remove stems and seeds from Guajillio peppers, ancho peppers and chiles de arbol. Add 1/4 of pork stock and steep for about 15 minutes. after 15 minutes they should be soft let it cool and then blend.

Pork Tamles meet #hotcheetos #tamales #recipe #holidaytiktok #foodtiktok #fy Ingredients: for pork 1 pork butt (10-12#’s) 1 modelo 10 quarts of water 3 bayleaves 2 cups salsa roja 2 cups crushed hot Cheetos 5-6 chiles de arbol if you want it a little bit spicy Salt to taste You’ll need a pot big enough to hold at least 10 quarts plus the weight of the pork butt. Sear your pork butt on all sides. Remove some oil & Deglaze with a Modelo. Add 10 quarts of water 3 bayleaves and that a medium rolling boil cover your pork butt and cook for 3 hours. After three hours remove 6 quarts of liquid break up your pork butt add 2 cups of salsa, Roja 2 cups crush hot Cheetos. mix and finish cooking for about another hour until soft. Once it’s to your consistency season with salt to your tasting. Salsa recipe 1 yellow onion 1 head of garlic cloves 1 tablespoon peppercorns 1 teaspoon cumin seeds 5 chiles anchos stem, and seeds removed 10 Guajillo, peppers, stem, and seeds removed 3 chipotle peppers 4 chiles de arbol if you want it a little bit spicy fresh oregano 1 quart pork stock For every 8 cups masa you need 8 cups of stock. That’s why I make extra and for the salsa, I add an extra quart just in case I need to make more Masa.

Flautas Ahogadas 💦 #papas #carnepicada #queso #recipe Ingredients: 2 pounds ground beef (cooked with caramelization) 1/4 cup yellow onion, green bell pepper, and red bell pepper (each) 2 to 3 teaspoons kosher salt 2 teaspoons ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cumin 2 bay leaves 1 grated carrot 1-2 cups salsa Mashed Potatoes: 4 medium potatoes or 2 large potatoes Butter and hot milk Salt to taste Salsa: 3 Roma tomatoes 1/2 yellow onion 4 garlic cloves 4 Guajillo peppers (seeds removed) 4 Chiles de árbol (seeds removed) 1 - 1 1/2 quarts chicken stock 1/2 tsp oregano 1 tablespoon chicken bouillon Instructions: In a pan, cook the ground beef until caramelized. Add the quarter cup each of yellow onion, green bell pepper, and red bell pepper. Mix in kosher salt, ground black pepper, onion powder, garlic powder, cumin, bay leaves, and the grated carrot. Cook until vegetables are tender. For the mashed potatoes, boil and mash 4 medium or 2 large potatoes. Add butter, hot milk, and salt to taste. Mix until smooth and creamy. Prepare the salsa by sautéing Roma tomatoes, yellow onion, and garlic cloves. Add Guajillo peppers, Chiles de árbol, and chicken stock. Sprinkle in oregano and chicken bouillon. Let it simmer and blend the mixture until smooth. To assemble, take a tortilla and fry it until it's crispy yet still flexible. This prevents burning while frying after stuffing. Add a layer of mashed potatoes, cooked ground beef mixture, and cheese. Roll it tightly into a flauta. The flautas can be either pan-fried or baked. If baking, place the prepared flautas in a baking dish and pour the salsa over them until they're partially submerged. Bake in a preheated oven until the flautas are crispy and the salsa has thickened. When pan-frying the flautas, use medium heat to prevent burning. Be cautious during this step. Tips: Fry tortillas until crispy yet still flexible before stuffing to prevent burning while frying after stuffing. Be cautious when boiling potatoes to avoid breaking or water absorption. Peel and open potatoes while slightly hot to release excess vapor. Use medium heat when pan-frying flautas to prevent burning. Enjoy

Tortas de papa con chorizo y queso 🤤 #papas con #chorizo y #queso #recipe Ingredients: 3-6 russet potatoes (3 large or 6 medium potatoes) 8 oz of chorizo 1/4 cup diced onion 1/4 cup diced green bell peppers 1/4 cup diced red bell peppers 2 eggs 1/2 tsp ground black pepper 1/2 tsp garlic powder Salt to taste I used Mi Tienda Oaxaca cheese & Mi Tienda queso Muenster for stuffing Instructions: Boil the potatoes: Place the russet potatoes in a pot and cover them with water. Bring the water to a gentle boil and cook the potatoes until they are tender. Avoid a hard rolling boil to prevent them from breaking or cracking. Prepare the potato mixture: Once the potatoes are cooked, peel them and let them cool slightly. While they are still warm, open the potatoes to release excess vapor. Mash the potatoes in a mixing bowl. Cook the chorizo and vegetables: In a separate skillet, cook the chorizo over medium heat until it's fully cooked. Add diced onion, green bell peppers, and red bell peppers. Sauté until the vegetables are tender and the flavors are combined. Combine the mixture: Add the cooked chorizo and vegetable mixture to the mashed potatoes. Mix them together. Add seasoning: Beat the eggs and add them to the potato mixture. Also, add ground black pepper, garlic powder, and salt to taste. Mix until all the ingredients are well combined. Check the seasoning: Cook a small portion of the mixture to check if the seasoning is to your taste. Adjust salt if needed. Stuff the tortas: Take a portion of the potato mixture and flatten it in your hand. Place a piece of Mi Tienda Oaxaca cheese and Mi Tienda queso Muenster in the center. Fold the potato mixture around the cheese to form a patty. Repeat for the remaining mixture. Fry the tortas: Heat a skillet over medium heat. Place the stuffed potato patties on the skillet and fry them until they are golden brown on both sides. Avoid moving them too much to prevent them from falling apart. Use medium heat to ensure they cook through without burning. Serve and enjoy: Once the tortas are cooked to a crispy golden brown, remove them from the skillet. Serve them hot and enjoy the delicious Tortas de Papa with Chorizo and Queso! Tips: Be cautious with the boiling process to prevent potatoes from breaking or soaking up too much water. Peel and open the potatoes while slightly hot to release excess vapor. Adjust the potato mixture consistency with an additional potato or cornstarch if needed. When frying, use medium heat to avoid burning or messing up the tortas. Have fun and savor the tasty dish! Enjoy your meal! 🍽️

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