Ingredients you\'ll need to make flour tortillas including flour, baking powder and more; tips, tricks and cooking suggestions in this free online cooking video on Mexican food taught by an expert chef. Expert: Brandon Sarkis Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga. Filmmaker: brandon sarkis [Mehr] [Weniger]
This is the traditional recipe made in northern Mexico. Ingredient measurements should be followed exactly as shown in instructions; water quantity may vary depending on desired mixture texture. This recipe makes about 18 tortillas. 3 ½ cups of all-purpose flour 1 teaspoon of salt ½ teaspoon of baking powder 3.5 oz -- vegetable shortening (cut into very small pieces) 1 cup of very hot water [Mehr] [Weniger]
hi, thank you for watching, this is the first of a series of recipes grupo san-son. if you want to learn to cook some mexican food please suscribe. We Will be posting new recipes in different video styles, every 2 weeks, san-son is a mexican factory that produces industrial kitchen equipment. sorry the video is kinda fast here is the recipe and you can ask anything in the comments the recipe: for the salsa: 1 pound green tomato 10 green chiles 1 coriander salt to the taste bring all the ingredients to boil with 3 cups of water until they tomato changes color to a darker one. put everything on the mixer for one minute and taste it for the salt.keep apart CLEAN 1 CHIKEN BREAST BRING TO BOIL UNTIL ITS COOKED and separete it in strings keep apart (we are going to use this broth keep it) preheat the oven at 220C ingredients for the dough: 1 pound of corn flour 250 of manteca ( butter or vegetarian) 1/4 cup of chicken broth . put the flour and the manteca in a bowl mix very well and then add the chicken broth, mix again and let it rest for 10 minutes. in a pan add 4 glasses of water and a coin at the en of it, put another pan. Bring to boil 20 dry corn leafs take 2 leafs and put the toghether grab 1 large spoon of the dough add a little chicken and 3 tablespoons of salsa. close the leafs toghether and use another one to pack this 2 where and close them a little tight togheter. Put the in the pan all the six tamales and let them bake at 220c for one hour. dont let the water dry. if you dont hear the coin add more water. [Mehr] [Weniger]
Visit http://www.harvesteating.com to get the written recipe for this video. Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado.
Braised Beef Brisket Taquitos with a Roasted Corn & Hass Avocado from Mexico Pico de Gallo Starring Executive Chef Scott Linquist of Dos Caminos, New York, NY.
Make Mexican food in your own home. Maria Meza, owner of El Rancho Grande Restaurant (311 Plainfield Ave, Providence, RI 02909) demonstrates how to make tamales using maza, mole, chicken, olives, plums, peppers, banana leaves, and various Mexican spices. www.elranchogranderestaurant.com
Fajitas are easily one of the most popular Mexican recipes around. Chef Jason Hill of Chef Tips shows you how to make fajitas with an easy fajita marinade that\'s great for either steak or chicken. Enjoy this recipe accompanied with his guacamole recipe video. A steak fajitas recipe is also posted as a separate video. Enjoy! Steak or Chicken Fajitas MARINADE: 1 cup water 1 teaspoon oregano 1 teaspoon white pepper 1 teaspoon sea salt 1 teaspoon cumin 1 teaspoon chili powder Pinch ground cloves 4 crushed cloves garlic 1/4 cup red wine vinegar 1 orange and 1 lemon, juiced Small bunch cilantro, chopped 1/2 cup extra virgin olive oil FAJITAS: 1 pound flap meat or chicken breasts, marinade for about 1 hour 4-6 corn tortillas 1 green bell pepper, cut into long strips 1 red bell pepper, cut into long strips 1 white onion, cut into long strips MARINADE: Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time. Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan. FAJITAS: Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side. Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain. Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices. Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan. Place a small mound of fajitas on each corn tortilla and top with fresh guacamole. Serves 4-6 [Mehr] [Weniger]
Next time you grill up our fish taco recipe, try it with this fish taco white sauce. Chef Jason Hill shows you how to make this delicious, easy condiment. Recipe: 1/3 cup of mayonnaise 1/3 cup of plain yogurt 1 tsp of fresh lime juice 1/2 to 1 tsp of chipotle hot sauce Mix the above ingredients together and store in the refrigerator for up to a week. Thanks for watching! Cheers, Jason [Mehr] [Weniger]
Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas. The history of tortillas dates back to 10,000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas. To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes. To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary. Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. Youll know its done when it develops brown spots on each side and it bubbles up. Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat. We hope you enjoy our easy recipes. Thanks for tubing in. [Mehr] [Weniger]
This fish taco recipe from Jason Hill is a Mexican favorite, originating in Baja, Mexico, and popularized with Rubio\'s Fish Taco recipe in Mission Bay, San Diego. This video shows you how to make grilled fish tacos along with Jason\'s fish taco white sauce. Serve alongside a cold Corona beer. Ole! Fish Taco Recipe Serves four • 2 six ounce pieces of white fish (I use mahi mahi) • 2 cups of my lemon herb marinade. • 8 corn tortillas. • 2 cups of shredded cabbage. • 1 fresh diced tomato • small bunch of fresh cilantro • 1 cup of fish taco white sauce First rinse thawed fish under cool water and pat dry. Next, place fish in a plastic bag and pour the marinade over the fish. Seal bag and mix around with your hands. Marinade in the refrigerator no more than thirty minutes. Next, dice one tomato, and shred up some cabbage. Then go start your grill. If you don\'t have a grill, or BBQ, then you can either fry or bake your fish. After the fish is done, assemble your fish tacos straight away! Enjoy, and thanks for tubing in! Cheers! Check out my video for the fish taco white sauce http://www.youtube.com/watch?v=5OrX1cigiU0 [Mehr] [Weniger]
Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas. The history of tortillas dates back to 10,000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas. To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes. To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary. Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. Youll know its done when it develops brown spots on each side and it bubbles up. Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for a dessert treat. We hope you enjoy our easy recipes. Thanks for tubing in. [Mehr] [Weniger]
Chef Jason Hill shows you how to make fajitas. This steak fajita recipe is one of his all-time favorites, a perfect party food that goes well with his guacamole recipe video. This recipe can easily be transformed into a fajita chicken or chicken fajitas recipe by simply substituting chicken for the steak. You can find Chef Hill\'s fajita marinade and fajita seasoning in the accompanying video titled fajita marinade at http://www.youtube.com/watch?v=g1eiptiSbtM Enjoy this meal with a cold Corona, Negro Modelo or Pacifico beer. It\'s one of our all-time favorite Mexican recipes! We hope you enjoy our easy recipes. Thanks for Tubing In! Steak or Chicken Fajitas MARINADE: 1 cup water 1 teaspoon oregano 1 teaspoon white pepper 1 teaspoon sea salt 1 teaspoon cumin 1 teaspoon chili powder Pinch ground cloves 4 crushed cloves garlic 1/4 cup red wine vinegar 1 orange and 1 lemon, juiced Small bunch cilantro, chopped 1/2 cup extra virgin olive oil FAJITAS: 1 pound flap meat or chicken breasts, marinade for about 1 hour 4-6 corn tortillas 1 green bell pepper, cut into long strips 1 red bell pepper, cut into long strips 1 white onion, cut into long strips MARINADE: Place all ingredients in bowl, saving oil for last. Slowly whisk oil into marinade, whisking the entire time. Marinate steak or chicken in the refrigerator for about 1 hour. Reserve some of the marinade for cooking in the sauté pan. FAJITAS: Preheat grill on high. Place steak on grill. Wrap up corn tortillas in foil and place on top shelf of grill. Turn steak, cooking 5-8 minutes each side. Slice onions and bell peppers. Remove steak from grill and let it rest a few minutes. Next, cut into strips against the grain. Preheat a sauté pan over high heat. After 1 minute, add 2 tablespoons vegetable oil. Add peppers and onions. Cook 2 minutes, then add steak slices. Pour in 2 tablespoons reserved marinade and cook over high heat another minute or so. Remove from pan. Place a small mound of fajitas on each corn tortilla and top with fresh guacamole. Serves 4-6 [Mehr] [Weniger]
Visit http://www.harvesteating.com to get the written recipe for this video. Learn how to make a tangy Mexican tortilla soup with homemade tortilla chips, crema, cilantro, and avocado.
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