My Mexican Kitchen

Carne con Chile

Authentic New Mexico Red Chile Sauce

Authentic Enchilada Sauce Recipe

5.8M views · 30K reactions | After trying Birria Tacos at a local Mexican restaurant several years ago, I was hooked. This is my at-home take on this classic, with a few tricks to bring all of that deliciousness to my family for a favorite meal any day of the week.   Quesabirria Tacos Ingredients For the Birria Beef: 7 guajillo chiles, stemmed and seeded 2 chipotle chiles, stemmed and seeded 3 puya chiles, stemmed and seeded 3 Ib boneless chuck roast 1 teaspoon salt ½ teaspoon freshly ground black pepper 2 tablespoons olive oil 1 large onion, diced 4 garlic cloves, diced 2 Roma tomatoes, diced 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon dried thyme ¼ teaspoon ground ginger 1 teaspoon chile powder ¼ teaspoon ground cinnamon 2 bay leaves ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 ¼ cups beef stock   For the Assembly Corn Tortillas 2 cups shredded Oaxaca or Mozzarella cheese 1 cup chopped fresh cilantro Pickled Red Onions   Instructions: In a medium bowl, add all the dried chiles and cover with boiling water. Cover with a plate or a lid and let sit for 15 minutes, until just softened.   Salt and pepper the chuck roast on both sides. Cut the roast into two or three 3-inch pieces. Set an instant pot to the meat setting and heat. Place the chuck roast pieces into the hot pot and sear each side for 3 to 4 minutes until dark brown. Remove the meat and add 2 tablespoons olive oil in the same pot. Heat the olive oil and add the onion. Sauté for 1 to 2 minutes. Add the garlic, tomatoes, oregano, cumin, thyme, ginger, chile powder, cinnamon, bay leaves, salt, and pepper and continue to cook for 2 to 3 minutes. Strain the dried chilis from the hot water and add the chilis into the pot. Add the beef back in as well as the beef stock. Using a wooden spoon, stir til incorporated. Taste and season additionally according to your taste. Close the lid and cook at high pressure for 65 to 75 minutes, until the meat is very tender. Turn off the heat and keep the lid closed for an additional 15 to 30 minutes to allow the pressure to release.   📌the rest is in the pinned comments | Turkuaz Kitchen | Andrea Vanzo · Spring

1.9M views · 43K reactions | Barbacoa de Res #fyp #parati #foodie #Recipe #chef #deliciousfood #tasty #foodlover #foodblogger #cookingrecipe #cooking #cookies #homemade #yum #yummyfood #reelsfb #fyp #fypシ | Jenny Martinez | Jenny Martinez · Original audio

1M views · 18K reactions | Salsa Verde, one of my favorite salsas ever! I used ancho chili which makes it darker but you don't have to! #salsa #salsaverde #molcajete Recipe 6 Tomatios 1 onion 1 ancho chili 4 garlic | Food for you | Food for you · Original audio

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