Mexican

11K views · 232 reactions | Green Chile Chicken Sheetpan Enchiladas #whatsmyname #pibetaphi #sororitychef #oldscoolkevmo #unr #reno #yum #ideas | Green Chile Chicken Sheetpan Enchiladas #whatsmyname #pibetaphi #sororitychef #oldscoolkevmo #unr #reno #yum #ideas | By EI Nino Jroc | Facebook

216K views · 30K reactions | Taquitos Night at the Sorority house #piphichef #pibetaphi #sororitychef #oldscoolkevmo #yum #unr #reno #tacos #crispy | Kevin Ashton

36K views · 1.5K reactions | Alito al sazón on Reels

27K views · 775 reactions | #fyp #type1diabetes #viral #shorts #reelsfb #viralreels | Ritsuko Garcia | Vicente Fernández · Volver, Volver

196K views · 103K reactions | Chiles Rellenos Recipe: PIcadillo: 1.5 lbs 90/10 ground beef 1/2 finely diced onion 3 minced garlic cloves 1-2 minced serrano peppers 3 finely diced roma tomatoes Chef Merito steak seasoning to taste Instructions: To a hot and oiled cast iron, add your ground beef and season it with chef merito steak seasoning. Fry it on high heat until all of it's juices have completely evaporated then add onion, garlic and serranos. Cook them together until onions are translucent and serranos have softened. Add tomato and cook on high for an additional 5 minutes, once the tomato starts to release juice, cover on low heat for 15 minutes. ------------------------------------ Red Sauce: 7 ripe roma tomatoes 1/2 onion 3 garlic cloves Chef Merito chicken seasoning (to taste) 3 cups water 3 tbsps oil Instructions: Roast everything, then add everything back to blender. To a hot cast iron add 3 tbsps of oil and fry your tomato sauce , add chef merito chicken seasoning to taste and once it thickens up, add 3 cups of water and let it simmer onmedium low heat for 20 minutes, just so it thickens up a little. ------------------------------------- Chiles Rellenos: 4-5 poblano peppers 5 egg whites 3 egg yolks 1//4 tsp salt 1/8 tsp cream of tartar 1 tbsp all purpose flour Extra all purpose flour for dusting chiles Vegetable oil Shredded monterey jack cheese Instructions: Roast chiles poblanos for 2 minutes on each side on open fire. Add them to a bag so they steam for 7-10 minutes. Carefully peel them and cut a small slit on the side of your chile and remove seeds and veins on the inside (making sure chile doesn't completely open). Stuff your chiles with half picadillo + half monterey jack cheese. Now, dust the stuffed chiles with flour. Separate your eggs and reserve 5 egg whites and 3 egg yolks. Fluff up your egg whites with a hand mixer. Once they've fluffed up, add cream of tartar and salt and mix again until egg whites are super stiff. Mix 3 egg yolks with flour until it forms a pasye then mix it in very quick. Dip your chiles and fry on each side. Then add them to the sauce and serve. #diabeticsuperkid #kidsthatcook #chilesrellenos #explorepage #mexicanfood | Diabetic Superkid