beef recipes mexican

Sonora Beef Enchiladas Recipe

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Ingredients

  • 3 lbs. lean ground beef
  • 1 large onion, finely chopped
  • 8 cloves of fresh garlic, crushed
  • Salt and pepper to taste
  • 1 cup warm water
  • 1 lb. grated Monterey jack cheese
  • 1 lb. grated mild cheddar cheese
  • 1 – 32 oz. can of mild Las Palmas sauce
  • 1 cup of Mazola corn oil
  • 30 Guerrero flour tortillas (room temperature)

Instructions

Step One: Cook hamburger

1. Cook hamburger in a large frying pan and drain excess fat.
2. Add crushed garlic, onions, salt, pepper and 1 cup of water.
3. Simmer for 20 minutes until onion is tender.

Step Two: Prepare your enchilada assembly line

1. Place following items next to each other on your counter, work area:

  • Cookie sheet needs to be in the center.
  • Pour Las Palmas sauce in large bowl.
  • Pour hamburger into a large bowl.
  • Combine cheeses in large bowl.
  • Place casserole dishes at the end of the assembly line.

Step Three: Assemble enchiladas

1. Heat oil in large frying pan (oil is ready frying when oil bubbles around a wooden spoon).
2. With Tong #1, fry one tortilla in the hot oil. Flip once so it is fried briefly on both sides. Place on #1 cookie sheet.
3. With Tong #2, dip tortilla in Las Palmas sauce.
4. Remove from sauce and place on #2 cookie sheet.
5. Place about ⅓ cup of hamburger in the tortilla with a large spoon. Add about ¼ shredded cheese. Roll and place in casserole dish.
6. Once the casserole dish is full, cover with cheese and cover with tin foil.
7. Bake at 350 degrees for 30 minutes.

 

Healthy Chicken Soup Recipe

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Ingredients

  • 250 gms. Chicken (bone-in chicken)
  • 1 cup mixed vegetables of your choice (carrot, potatoes, peas, french beans etc.)
  • 1 tbsp. Ginger shredded/grated/paste
  • 1 tsp. Oil
  • Spices
  • 1 bay leaf
  • Peppercorns
  • 2 Small Cinnamon sticks
  • 3-4 cloves
  • Fresh herbs (for garnish)

Instructions

1. Add vegetables, chicken, salt, cinnamon stick and few peppercorns in a pressure cooker. Pour enough water (3 to 4 glasses) and cook for 3 whistles.
2. Heat a deep pan with oil and sauté the rest of the spices along with ginger.
3. Add carrots, beans and fry for a minute and cook until the carrots are cooked.
4. Drain off the stock to the pan and set aside the chicken.
5. Shred the chicken and add it back to the pan
Healthy Chicken Soup is ready to eat!

Healthy Chicken Soup Recipe In Telugu | How To Make Easy Chicken Soup At Home | హెల్ది చికెన్ సూప్

Beef and Broccoli Recipe

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INGREDIENTS

FOR THE BEEF MARINADE

  • 8 ounces of beef (I’m using chuck tender)
  • 1 tbsp of Chinese cooking wine
  • 2 tsp of light soy sauce
  • 1 tsp of cornstarch
  • 1/2 tsp of black pepper
  • 1/4 tsp of baking soda
  • 1 tsp of oil

FOR THE STIR-FRY

  • 1 cup of broccoli
  • 1 tbsp of minced garlic

FOR THE SAUCE

  • 1 tbsp of oyster sauce
  • 1 tbsp of light soy sauce
  • 1 tsp of dark soy sauce (just for the color)
  • 2-3 tbsp of water
  • 2 tsp of cornstarch
  • 1 tsp of sugar
  • 1 tsp of freshly ground black pepper (or as much as you like)

INSTRUCTIONS

  1. Slice your beef into thin pieces. I am using chuck tender. Make sure you cut against the fiber. TMarinate it with 1 tbsp of Chinese cooking wine, 2 tsp of light soy sauce, 1 tsp of cornstarch, some freshly ground pepper and 1/4 tsp of baking soda. This is what Chinese restaurants do to tenderize the beef- especially if they are using a tough cut of beef. Without baking soda, it’s gonna be a disaster.
  2. After it is well combined. We make the sauce. 1 tbsp of light soy sauce, 1 tbsp of oyster sauce, 2-3 tbsp of water, 2 tsp of cornstarch, some black pepper
  3. Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Don’t cover it or else the broccoli will lose its green color. Turn off the heat and put it into ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water. Using this technique, the broccoli will stay fresh and crunchy.
  4. Next, fry the beef. Heat up about 1 tbsp of oil. Give it a toss so the bottom is coated nicely.
  5. Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. You should also be able to smell the scent of the smoky beef. So good. Take it out and set it aside.
  6. In the same wok, add a little bit of oil. Put in some garlic and give it a stir. Pour the sauce into the hot wok. It will start thickening quickly. Then add in the broccoli. Mix it a little bit. Add the beef back into the wok. Coat it nicely. You are done.his way, your beef will be less chewy.

 

Butter Chicken Recipe

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Ingredients

For the Marinate :

  • 01 KG Chicken
  • 02 tbl Spoons Curd
  • 1/2 Lemon Juice
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Cinnamon Powder
  • 1/6 tsp Red Colour

For the Butter Chicken Gravy :

  • 12 Cashewnuts
  • 06 Almonds
  • 300 gms Tomatoes
  • 02 Onions
  • 04 Green Chillies
  • 150 ml Vegetable Oil
  • 03 Cloves
  • 05 gms Zavitri (Mace)
  • 01 tbl Spoon Ginger Garlic Paste
  • 02 tsp Red Chilli Powder
  • 01 and 1/2 tsp Salt
  • 02 tsp Coriander Powder
  • 40 gms Butter
  • 10 gms Ginger Jullienes
  • 200 ml c
  • 01 tbl Spoon Cream
  • 1/6 Cup Coriander Leaves

Instructions

1) Wash the Chicken Pieces, in a Bowl for the Marinate add all the ingredients mentioned in the Marinate list above, and finally toss the chicken pieces and mix well until all the marinate is well coated on the Chicken pieces, now keep this Butter Chicken Marinate to rest for 15 minutes.

2) In a pan for shallow frying the marinated chicken add Vegetable Oil, keeping the flame at medium, Add Cloves followed by the marinated Butter Chicken pieces and keep cooking them for 5 minutes, which you shift sides, retrieve them to a plate and keep them aside for later use.

3) Scrape the scum of the marinate that has stuck to the bottom of your pan in which you shallow fried the Butter Chicken pieces, and this same oil we will now pass through a sieve into a cooking pot to prepare our Butter Chicken Gravy.

4) In the cooking pot, now add Zavitri, Onion and Green Chillies Paste and Ginger Garlic paste, saute` for around 3 minutes, add blanched Cashewnuts and Almonds, then add tomatoes, add spices like Red Chilli Powder, Coriander Powder, Salt to taste followed by Butter cover with a lid and cook for another 10 minutes at a low flame.

5) The above sauted mixture, let it cool down to room temperature and then in a Mixer, blend it well enough to create a fine puree, to add later to the Chicken Curry.

6) In the same cooking pot cooking at a low flame, Add Butter, followed by Jullienes of Ginger and Green Chilles, and saute` for a while until the raw aroma of Ginger wafts through the air and now add the paste from Step 5 followed by 150 ml of water, now add fresh cream and then the juicy tender shallow fried Butter Chicken pieces into this gravy, cover and cook for another 5 minutes at a low flame, finally toss in some fresh Coriander Leaves and serve hot with Chapati’s / Phulka’s / Roti’s and enjoy Butter Chicken.