RECIPES SABORCITO ROJO

Pescado Empapelado al Ajo en freidora de aire | Para estos dias de dieta se antoja un Rico Pescado Empapelado al Ajo bien delicioso y en freidora de aire... 😍🤤❤️🐟🥦 Sígueme para más recetas! #pescado... | By El Saborcito Rojo | Facebook

226K likes · 11K comments | Albondigas en Caldillo | Albondigas en Caldillo para este frio supero delicioso 🤤😍🍲 Sígueme en: El Saborcito Rojo #comidamexicana #mty | By El Saborcito Rojo | Facebook

27K reactions · 14K shares | Salpicón de Res | Prepárate un delicioso Salpicón de Res bien fácil! 😍🤤 Sígueme para más recetas! #recetamexicana #salpicon #res | By El Saborcito Rojo | Facebook

Flan Napolitano | Como preparar un delicioso Flan casero... 🤤😍🍮 Sígueme en: El Saborcito Rojo | By El Saborcito RojoFacebook

145K likes · 8.9K comments | Lasaña Casera | Como preparar una rica Lasaña de Carne Tradicional super fácil.. 😍🤤🧀 Sígueme en: El Saborcito Rojo #RecetaMexicana #Lasagna | By El Saborcito Rojo | Facebook

Banderillas de Salchichas | Como preparar unas ricas Banderillas bien caseras... 🤤😍 Sígueme en: El Saborcito Rojo #Banderillas #Salchichas #Queso | By El Saborcito Rojo | Facebook

145K likes · 8.9K comments | Lasaña Casera | Como preparar una rica Lasaña de Carne Tradicional super fácil.. 😍🤤🧀 Sígueme en: El Saborcito Rojo #RecetaMexicana #Lasagna | By El Saborcito Rojo | Facebook

Enchiladas Rojas | Los mejores Antojitos Mexicanos unas Enchiladas Rojas... 🤤😍🥙 Sígueme en: El Saborcito Rojo #RecetaMexicana #Tacos | By El Saborcito Rojo | Hi friends how are you ??? I'm her friend Alma from Monterrey. On this occasion I want to show you how to prepare some delicious enchiladas, Mexican antojitos, with red tortilla and white tortilla, because sometimes you do not get the red tortilla, then no longer battles, with the white tortilla, nothing more qu and we put wide red chilito, so that they are red tortillas. I hope you prepare them and we'll start, cleaning the chilies very well, to put them to boil. We are going to start cleaning the chilies, very well, this is wide chili, wide chili, we will remove the seeds, very well, remove this, the tail this, the rabbit, all the seeds, to be able to wash them, to remove nothing else that brings of Tierrita, you can find this chili in any drive thru shops, comes in bags, or also sold loose, you choose the amount you want. This chili, therefore, does not bite anything absolutely, it only adds flavor to the food, flavor and color. And for what we're going to prepare today, well, it's more than delicious. Alone, all the seeds are loose, one after the other is glued, we just peel them off, and that's it. We're going to give them a little rinse, just to remove the soil and start cooking. Well, we put a little vase with water, more or less, a liter of water, and we're going to put the chilies here so they soften and sew to melt. I'll cover for about five minutes nothing else it don't take long to cook. To fire then half high. Panela cheese is here now. Let's scratch it here on this grater, on this side, look, so the bandages come out like this more or less. Because others scratch it very very small. It gets all balled up. It's scratched up perfectly. You can buy your favorite panela cheese. There's one juicier, some drier, but it's already the one you like. Well, we finished grating this bit of cheese, and on to the next step. I'm going to peel about two carrots and two chips, but you can make as many as you like depending on who's going to eat. I already have the two carrots I peeled. Now I'm with the chips, I'm just going to peel two, and that's it. OK, well, since they are already clean, let's break it into squares to put them to cook, in rolls, then in long, as if they were to French, and then we will cut it like this in squares, but then medium ones, they are not very very small, V truth? Like this. Well, they're ready, little by little, medium pieces, not too small, not too big. Let's throw them in the water, to boil them. Well, I got boiling water here. I put it in time so it's already warm. Let's put the vegetables and so they will cook faster. From five to ten minutes, we're checking them so they're not completely watered down. Keep it that way slederers. That's why we put the water to heat with time. Don't take that long to cook. And let's move on to the next step. Well, the next thing is to grind these chilitos that we already cooked in the blender, a little water from the same one in which the chilies were cooked, not much so that it is not too watery. I'm going to add three garlics. And a slice of onion. A little bit of salt, nothing else to give it flavor, a little bit, so it doesn't go away empty, and that's it, let's liquidate it. To melt. Done, it's better now. Well, so we're going to empty it here on this plate, little glass bowl, here we're gonna empty it, because that's how the sauce turned out, and now we're gonna pass here the tortillas to gild them. It's the next step. Got the skillet with hot oil, gonna add a little pork butter, to add more flavor to the enchiladas. It's already super hot. So, well, I have two omelettes here, white and red. Not often you get reds at the store. Here we have the white ones, and these white ones, because they're going to be red, why? Because we're going to spend the time here in the chili, we're gonna soak it very well, and then we're gonna remove like this all the excess, this chili gives the tortilla a delicious taste, and the cameraman abused because there it goes. This jumps, but it has to be covered with my special lid. Ok, the danger is over. Soon as we flip it, I cover it because it jumps, and it's going to jump here at the cameraman, so that's it. The first one is the most scandalous. Look how yummy it looks. Look. Let's make another one. Gonna make both of them tortillas I'll take away the excess. Be very careful. Under a little light a little. Since it's hot we went down to the light. Let's see if we skip the same. It doesn't jump like the first time. If we don't turn it around. So yummy and smells delicious. These are Mexican Antojitos. For the 15th of September, the day of the cry, look, you crave to eat this and gorditas and stuffed chilies and tacos with zebrada, and flautas, and all those cravings you crave on the day of the shout. To scream, looking forward to it. Name if you saw the smells look smell it. Oh, and it smells like onion, garlic, chili also gives it a very special smell, how barbaric, Smell or no? Smells Yummy, doesn't it? Yay or No ? Yeah let's see. Even the camera talks, it's savoring. Since we haven't eaten so this will be food and dinner. Ready. And the pork butter gives it even more flavor. If you are, that's special, huh? But to break the diet. That's part of the diet tea. Tacos , cakes , tamales Name this gets fat but savage but it makes you happy. Happy as a worm pretty yummy Well I'm gonna make a red omelette. This is a red omelette, but you can also pass here for the chilito, because to have more flavor, flavor because the red omelette alone, because it does not taste like anything, but so with chilito. Name, daddy. Okay so I'm going to do five and five meaning five white five red to prepare two dishes Let's go on and finish. I already have here three serranos chili that I cooked because this goes in the dish. It's part of the dish, OK? It's three, look, in a little oil, well, the oil that was here where the tortillas come from. Now to golden the chips with the carrot. The chips took ten minutes boiling because the water was already warm. Look, they turned out how I like them, look, they don't get rid of them, but here in the oil they are going to finish cooking, and to gild, grab a little color, golden well father. Smells like taqueria in here already. I could use a lot. Ready. Let's give 'em a golden one. It has oil and a little pork butter. We can add a little salt, nothing more, don't pass your hand to have a little taste. Soon as they finish gilding to prepare the dish. Two, three minutes, and done. Let's prepare the enchiladas and plate. Let's start with the red omelette. We put the omelette like this, we put the cheese, the amount you want, if you like it a lot or thin. We put it here. Let's put five on the plate. Very filling. I assure you that with three you will be but very satisfied. It can be like this or you can put onion on it. There are people who don't like cheese with onion and so they just put cheese as they want. Right now in the garnishes he's going to wear on top because he's gonna wear golden onion. Name, the taquitos, Mexican antojitos delicious. Weekends here in Monterrey get used to eating this. This and taquitos, sopes and gorditas and everything. So, let's put the chips on it like this now. Here I also golden onion, yummy, look, well now the plate, how barbaric. That's right dragon, this is what you're gonna get. You put as much as you want. There it is. And to top it off, his green chili. Come on, Dad. Well, this, in a dish that is the lettuce, washed well, a few tomatoes, and ready, the dish to eat. Just add sauce or cream, whatever you like. That's it, that's it. Well, we already have the two types of tortilla plated here, this is the red tortilla, and the white tortilla, but the taste is very similar, right? This is how Mexican enchiladas or antojitos are prepared here in Monterrey. Very tasty, I recommend them. Well, let's try them, let's put some sauce on it, this is red sauce here homemade that I made, with chilito habanero. It came out pretty tasty too. Let's give it a try. Good use. I grabbed the white omelette ones because I like them better. Provided. Mmm they came out delicious name I recommend you make them for your family. I like them more for the weekend, Friday or Saturday night, since they are all at home, some enchiladitas for dinner all together and enjoy the family, there is a good movie and not, that barbaric, you will be very pleased and very happy, your children well served with those enchiladas that are delicious, I recommend them, I hope you prepare them, and share them, with whoever you want, with whom you like, OK? I am your friend from Monterrey I send you a greeting and I hope you continue to watch all my videos and subscribe because it costs nothing to get all the notifications as soon as we upload a video you get it and be among the first. Thank you for checking on me. Many greetings. Behave yourselves. Take care of yourselves and let's keep on eating because we haven't eaten or had dinner. Good use. This can't be missed.

Nuggets de Pollo Caseros | Preparate unos ricos Nuggets de Pollo bien hechos con todo el amor.. 😍🤤🍗 Sígueme en: @El Saborcito Rojo #RecetaMexicana #Nugget #Pollo | By El Saborcito RojoFacebook

Coctel de Camarones | Disfruta tu día con un rico Coctel de Camarones para cualquier día del año 😍🤤🍤 Sígueme en: El Saborcito Rojo #RecetaMexicana #Coctel #Mariscos | By El Saborcito Rojo | Facebook

2.8K comments | Tacos estilo Tlaquepaque | Deliciosos Tacos estilo Tlaquepaque como los hacemos acá en el Norte.. 😍🤠🌮 Sígueme en: El Saborcito Rojo #RecetaMexicana #Tacos #Tlaquepaque | By El Saborcito Rojo | Facebook

Pollo Rostizado a la Mostaza y Habanero | Deliciosa y picosita receta de Pollo Rostizado a la Mostaza y Habanero... 🤤😍🍗🌶 Sígueme en: @El Saborcito Rojo #RecetaMexicana #Pollo #Mostaza | By El Saborcito Rojo | Facebook

Torta de Pierna | Una deliciosa y facilisima Torta de Pierna como las hacemos aca en el Norte... 🤤😍 Sígueme en: El Saborcito Rojo #RecetaMexicana #TortaDePierna | By El Saborcito Rojo | Facebook

Empalmes de Arrachera y Chicharrón | Unos ricos Empalmes de Arrachera y Chicharrón como los hacemos acá en el Norte.. 🤤🤠🌮 Sígueme en: El Saborcito Rojo #Empalmes #RecetaMexicana | By El Saborcito Rojo | Hello friends, welcome to El Saborcito Rojo I'm your friend Alma from Monterrey today we prepare some delicious empalmes that you can prepare whatever you want but today I made them very northern style with arachera, quesito, and beans and one with chicharon and cheese and beans delicious. But it's up to your imagination what you want to put to it. Well let's start cleaning the chilies. Well, here I have six chillies, guajillo, or jingle. And what we're going to do first because it's going to be cleaning them. The rabbit and we opened them and removed all the little seeds all inside that are clean. Well and here I have broad chilli. I'm just going to put two chillies on. We remove the tail equally and open them carefully so they don't break and we remove all the seeds equally. And so I'm also going to add four tree chilitos but it's optional if you want to put them or you want to put more or less or remove them, right? It's already up to everyone's taste. And these are going to stay like this. I will not open them. Well I'm done with the chillies. Now what we're going to do is go to the sink to give them a little wash, nothing else with water to remove all the dirt that the chilitos can have and we're off to the stove. Let's get there. Let's put more or less a teaspoon of oil. Let's put them here for the oil, see if we don't skip too much. Well this should be quick just give it a pass for oil. We don't want them to put us on blacks because then we get bitter sauce. This smells good, name, how barbaric. Well I already put two cups of water on this side. It's hot already, about to boil, I'm going to pass them from here from the pan, from the oil, to the water so they're hydrating. Let's do it one by one then we're gonna jump. If you need oil, then put a little more. Let's put on a broad chilli now. This one is more black because at best you don't see much the toast you're going to give, right? It has to be quick because it can burn. Well, this chilitos, put them in quick oil, eh? At least about thirty seconds of you turning it around. And I'm also going to put the tree chillies on. These chilitos are just like this, it's a passage for the oil, as it's already very hot, are nothing else so doraditos, I'm going to put them here, and the lumbre I'm using, is medium lumbre, this is the last chilito, we'll pass it to the water too so it's hydrate, cover it and we're going to leave it for about ten minutes, so that it doesn't boil, and then turn it off, and leave it there until the sauce is ready. Well, and the last thing we're going to add for the sauce, is three Ajitos. Let's give him a golden one. Ready, then already, I spend a minute that they are here gilding, I'm going to withdraw them so that they won't put me either burnt, along with the chilies of the tree and let's prepare the sauce. Well, we have the chillies ready, they are already well hydrated, we're going to move to the blender to prepare this tasty sauce. I'm going to add the garlic and tree chilies that had also been golden. I'm gonna put some onions, a quartet of onions. I'm going to add half a cup of water in which I cooked the chilitos here. And I'm going to add the same measurement, half a cup of oil. Just add salt. That's a small teaspoon of coffee, I'm going to put one and a half more or less, however I like, then we rectify that it lacks salt. Well, now let's liquify it. Listo. Well I left it for about two minutes so it could grind the chilli well so I wouldn't have to sneak it later. Well, so that's the consistency. We're going to reserve it and we're going to start preparing the stews. Well, the first stew that we're going to prepare are some tasty well refried beans. I'll take care of the purse. So as not to complicate life. But do you want to do them. Well you can watch my video there on my channel. In the information box I'm also going to leave it for you to see how we prepare them from scratch. Well since it's like this I'm going to add pork butter, a spoonful of supper well served. Let's combine the butter with the beans and let's add about half a teaspoon nothing else of pepper and cumin. Well, I like it like that, huh? I will add garlic powder. Because the truth comes out delicious with Ajito powder. And I will add a little salt. Although the beans already have salt, I think I add a little because for me they are missing. We're going to put sauce from the one we prepared, this one of the colored chilies, I'm going to put a spoon on it. Servidita. Come on dad. Oh no, that's so funny. Mexican food is so delicious, how barbaric. Well, once in a while you have to treat yourself. To eat these pigs, what a barbaric. They are such a delight. Well these little beans are ready. Pretty much how many minutes did I take on this prep? And they're out. What we're going to do now is cover them and reserve them to continue with the next stew. Let's go now with the next stew which is the pressed chicharrón. Well, here I have half a kilo. It was ninety-one pesos and a half kilo, the truth is very yielding. We're going to bite it very well so that when we put the omelette on it, because, the big pieces don't feel like that. This chicharon is delicious, it's really good, it's very tasty, and you can get it. There in the butcher shop of your colony, the one of your preference, because there has to be chicharrón. I finished splitting the chicharron, it got pretty small. Well now what we have to do is move to the stove to start stewing it. I'm going to put about a spoonful of oil and I'm gonna add, first, the onion. Here I have it, my little device. This is a quarter of an onion. Let's first give it a minute like this nothing else to make it acitroneous, soften. Light bulb is low. I will add the garlic. I put three medium garlic here. Good bites and we're going to leave it for a minute anyway. This is perfect. I'll add the chicharon now. There you go, Viviana. There goes the chicharon. Let's throw it all away. My little red flavor board. Enough done already biting it. Ready let's build it up. From d bottom we turn it around. Chicharrón is ready, three minutes passed, we're going to add two and a half cups of water. In total water I used a cup, because I want the chicharon to soften, nothing but I don't want it with juice, right? Let's leave it, it evaporates, so we're going to leave it for about three minutes. Well the chicharron is done. The water we put in it evaporated. So now what we're going to do is add the sauce, I'm going to put about two tablespoons, how barbaric, how rich. Well, this is already, well integrated with the sauce, the chili we added, so now to turn it off, cover it, reserve it, and let's go now with the next stew. Next thing we're making for the soups is tear-off. This carnita is super rich, delicious and soft. Yeah I bought four hundred and fifty grams. The total was one hundred and thirty pesos. And well, well natural, I'm going to spice it up a little with pepper and cumin. No, shut up. It won't come out until it sells. I will add salt if needed. I'm going to put this side for once. Pepper and cumin. The one you want. Same, I'm going to garlic powder. You can put what you want from this or remove it or put something else on it, right? Let's put it on the other side. Like a little pepper and cumin, very little. A little more garlic on this side. I'm going to break it in half because it's too big to fit here in the frying pan. Because I decided to pull the trigger. Well, because here in Monterrey we're very accustomed to making meat asada. And for a change also a bit of the dish of the weeding. Here every weekend for whatever reason, that flies the fly, we make a roasted carnita. But hey, I'll add a little oil. They're probably going to say, don't put oil on it, but oh well, just a little. I'm just going to put this here on the shelves, however I want. When it is cooking, so the meat is reduced, already. I'm going to cover her up so she can drop her toy. About three minutes, I'm going to put it on low heat. See you soon. Well, it's been six minutes, the meat mostly its toy, what I'm going to do now, is to turn it over so that it will also be golden on the other side, I'll leave it another six minutes, to consume the toy now, low alumbre. Well, six more minutes have passed, the carnita is ready, all the juice is consumed, it's very golden, very tasty, because now I'm going to take it out of the pan and I'm going To break it all into small squares so I can start making the sprouts. It doesn't matter that I'm chubby because it's super delicious. First long ones and then now, in small squares. The meat is very tender, a little expensive, but very tasty. Well I finished splitting the carnita to ranchera and so I got the squares. Look well let's book it and now let's prepare the sauce. In this little pan where I put the chilies to hydrate, put a spoonful of pork butter, a spoonful of sopera, and a spoonful of oil because if it's not buttery, it's not tasty. Well, this is already ready, I'm going to add the sauce, because with this we're going to muddy the tortillas so they're well colored, we're gonna give it about two, three minutes, to get hot, I'm not going to put salt, because it's already got everything. I'm not putting absolutely nothing else up anymore. Well this is done it's boiling. It's been four minutes, I'm going to turn it off, and well, I'm gonna reserve it to start coming in to prepare the spurs. I have two yellow omelette here, which is usually the omelette used for spurs. But I also have white omelette. It's already your choice, whatever you have, that is, it doesn't have to be by force. Well, let's start by putting the chili that we prepared, with a skewer, we're going to muddy the omelette here, and we're gonna put it here. We're going to let them get golden, just like a little toast, it's not golden, it's hard, right? Nothing else is to make the omelette a little tighter. I'm going to put the white omelette too, it's all right, I am going to put it on both sides, because I really like the taste it gives, this as it already has fat, I didn't put anything but butter. I got the short man then so they can get right. I'm going to flip it over so that on both sides it's already turning golden, but the chili makes the tortilla aguadita a little. So, we need it to be a little toasty so it's spit-resistant. Well, it's been three minutes, here on this side it's already gotten a little firmer, and to start putting the first thing I'm going to put are beans because everyone wears beans. Those are pretty fillers. Here I'm going to put pork chicharrón and pork. Come on daddy. Just a little more to cover the whole omelette. Hope it's packed up nicely. They are for the ones in the house. The cheese that I'm going to occupy is Gouda. But you can put whichever you want on him. Manchego, Oaxaca, Chihuahua, whatever you have on hand. So what are we going to do now I'm going to put the omelette on here. Come on daddy. First, let's wait a bit until it cools down. From the bottom and then later we gonna flip it. Well now it's the white omelette. I'm going to muddy the beans. We spread all the beans well spread. And we're going to add the carnita. Come on daddy. This carnita is very expensive, the taquitos are so cool. Here. Let's see how twenty five thirty pesos each taquito. Let's put cheese on it now. Bastante. Let's go up the other omelette now. Gonna flip this one, huh? Come on daddy. Look, well toasted. Not toasted, crispy, but golden. Well this is what's for dinner and it's going to be super yummy. The quesito is already done, it's already in the east of chicharrón. Ready let's get it out and pass it to the plate. Look at this deliciousness. And so they are ready for dinner to eat them. Well, we're going to do the same procedure, to put the chilito on the tortilla, we put it here. And these two I'm going to make yellow omelette. Let's get them all muddy on the top for now we turn it over it's done. Nice, nice little one. Well, it's been three minutes, the omelette is already golden. Now I'm going to make it with pure rachera carnita and cheese. The other one I'm gonna do with beans and cheese. Nothing else, just get rich. Or you can just make them hairless. I didn't prepare the thinning today, but there I have my video, you can also look for it here on the channel, or I can also leave it there in the information box for you to see it, and you can prepare the thinning that is also delicious. I'm going to put the omelette on it, about two minutes, and it's done. These are ready, look, with the melted cheese. Ready let's get it out let's pass it to the plate. Come on dad only Ok I got you. We're going to go prepping spouts until we're done with everything we have here. And now we see. Well, the spurs are out, here we have them. I have like six on here. I got more, but they've already swept. They already took them because they were hungry. And I still got giggly, very giggly. Let's serve them at once to try them out. And I'm going to grab two, and the ones I'm serving is the carnita with cheese and beans. And the chicharon with beans and cheese too. And I'm going to garnish it with a little onion, some raw onion rings. I'm going to put a little bit of also and I'm gonna add a little bit of cilantro that I didn't wash to give this dish the plus. Well and I'm going to go with it with a delicious delicious sauce that you can find here on my channel, you can look for it as salsa verde for steamed tacos. And name, look until you can drink it. Very tasty, it doesn't sting. Well let's try it and I'm going to eat this first, which is carnita arachera with cheese and beans. The cheese is nice warm, It's melting just like the pizza, It's stretching nice delicious, and we're going to like the taquito, yeah? Because that's pretty good, my mouth is watering already, look. I'm going to try this, take advantage. It's pretty good. And with the sauce? Very good. Well that's delicious, very tasty, and look at my hands how they turned out, very greasy, because if it's not greasy, it's not tasty. And well, then, I hope you prepare them because they are very rich the stew, it turned out well tasty, with cheese, and that you want to put, but this cheese is delicious, the gouda, the yellow tortilla and I recommend it for these empalmes, and remember that you can make them all prepare, and you put them in a bag, you put them to freeze, as I told you, and you can go eating daily, one, two, you want or the weekend when you go to make the carnita asada you take out the spurs and put them to heat and while the carnita is there there you go eating a delicious palm. I recommend them I hope you prepare them you will see that you will like them a lot and everyone will like them. You can even sell them. I always say the same thing but it's true you can sell them in fact I was selling. I was selling it here, my neighbors asked for it and they liked it a lot eh I can tell you that. Remember that if you haven't subscribed to my channel then pick the bell to be subscribed you get all the new videos that we're going to upload and if you see them on Facebook then pick there too to follow and you'll get all the videos and the You can share with whomever you want, OK? If you want to be sent greetings there you tell me well well we're going to another test to say goodbye and remember that I'm your friend Alma from Monterrey and I send you a strong hug and profit.

1.4K comments | Gelatina Mosaico | Como preparar un deliciosa Gelatina Mosaico de 3 leches... 😍🤤🍮 Sígueme en: El Saborcito Rojo #postres #comida #mty | By El Saborcito Rojo | Hello friends. Welcome to the Red Flavor. I'm your friend Alma from Monterrey. Today we prepared a delicious marbled jelly and accompanied it with some fruit in the center and it looks spectacular, very pro, very beautiful. And if you follow the steps, as I'm saying, you're going to look like this or more beautiful. Well I recommend you make it because it's delicious. Look how pretty for a little gift. Well, let's start making the flavor jellies. Well, let's prepare a tasty mosaic jelly. And those are the flavors we will be using. This one I bought peach one grape one strawberry one lemon one The flavors can be of your choice. Well to start the first jelly making we are going to use two cups of very warm water. Let's use this measuring cup, let's put here in this bowl, first let's mix it, real good. Each of the envelopes yields a liter, but let's put nothing but three cups of water. For what? So the jelly comes out really firm, right? Because if you put the four cups of water, it's going to come out very squishy. So, you have to stir until it completely dissolves, because if it has the spots from the jelly, you can see it there, then we have to mix it really well. And this peach one smells good. Well, this one is done, the lumps are gone, now I'm going to add a cup of cold water, but it can be jar water, it doesn't have to be cold, OK? I'm going to use this measure, for the cup of water, that would be room temperature, OK?. Like I tell you, it don't have to be cold, cold, cold water, no, nothing else. We're going to shake well so it fits in, and that's all we're going to have to do. Well, this is already built in, now let's move it to a mold, OK? If you don't have matching casts, there's no problem. Well, we already put the liquid here in this mold, but before I put it in, I put some spray which is oil, spread it around with a napkin, What for? So that when we unmold the jelly, it doesn't stick to us, OK? So that's what I did, and we're going to do it with all the other casts. This one's left, we're going to reserve it to cool down, and then put them all in the fridge. Well we booked her in Okay, now we're going to do the lemon flavored one, and we're going make exactly the same thing. Let's use two cups of hot water. Let's empty all the contents of this envelope. We're gonna mix it up nicely. Now I'm going to add a cup of room temperature water. We mix it up. Everything here in the background has already dissolved and it's there. Well now the next step is to lubricate the next mold. And we emptied the contents. Well this one is done. We're going to book it and we're going to do exactly the same with the leftover envelopes we have. Well I'm done, here are the jellies ready, we have grape, peach, strawberry, and grape flavor. Those are the molds I used, you can use the ones you have at hand, and if you do not have molds, you can also use disposable cups, those that serve you with half a liter, and do not get into so much trouble that you have no where put them on. Since they're already cold, I'm going to put them in the refrigerator for two to three hours. As you see them, you see, if it's good, because you take them out at two o'clock. If it miss then you leave it one more OK?. Well then lets go to creator. Well, that's the four jellies, the four flavors are perfectly curled, look. Now let's break them into squares and peel them off the mold, each one of them. Let's break it into squares, kind of big, like this, not to big, but a good size. Left them for three hours and they curled up really good. Now let's cut along. And done. I'm going to stick one in him now, this stick, to take them off. If they're too big, you can cut them back in half, so they aren't as gigantic. Okay, let's book this one and go with the other. This is how wider the mold is to become thicker then you have to break it in half as you like. Well I'm going to crack it up this flavor is peachy and smells really good. Gonna stick the stick in to take off and done. Just like I told you, this one was very wide and a bit long. Gonna split her in half Right now since I'm going to put it in the mold. Let's book it and go with the others. And now we see each other. Well we got all the jelly ready. They're already off in squares. Come on now with the preparation of the milks we are going to mix them. Let's use a sixty-gram can of evaporated milk. We now go with a can of condensed milk which is three hundred eighty seven grams or two hundred ninety three point eighteen millilitres. The one you know, the one forever, the size of forever. We're going to take it all out with this stick. And we continue with a can of half cream of two hundred twenty five grams. We remove everything with the stick so we don't have anything left. And done. Well, let's mix it thirty seconds to one minute, or so, so it blends well. Done, it's all mixed in. We're going to reserve it to prepare the gratin. Let's go now with the preparation of the soda. I have here three quarters of a cup of hot water, but really hot, huh? So I'm going to use these this brand of soda. That's four suburbs, that's twenty eight grams. I'll use all four ok? So here we go start one by one. We have to mix and empty it like this in rain form, mix it so it dissolves. This is the third over. Gotta be rocking it. This curled up real quick. Gonna throw the last of it. Stir until all is well dissolved, no lumps remain, stir and stir until all comes out. You can do it with the spoon, you can do it with a balloon. That's it, that's it. Well, let's empty it in the milk to dissolve it, mix it too, but the moment you've dissolved it, you have to do the procedure quickly, because the milk curds very fast, OK? We're going to empty it in the blender, we're going to mix it. This is already well blended. We have to do the procedure quickly because this is crazy. Let's set aside a moment and to continue with the next step. We need to cut all the jelly into squares, all of them. Well, that's the mold I'm going to use. Well, we're going to do what we did at the beginning with each one, put a little oil on spray, with the napkin, because we're gonna spread it all over the mold, so that when we take it out it doesn't hit us. I'm going to empty some of the milk mix first. And I'm gonna throw a little bit of each of the jellies. We're going to empty a good amount of one of them. Lemon now with very clean hands wash them as many times as needed going to look nice. Now strawberry, for Teresa, and again we will put the mix. Alright let's get more jelly. If you can't fit it all, and the mixture runs out, because this is how you leave the jelly, they eat them in squares. Let's empty as much as we can, because it's not all going to fit. Well I'm just going to leave it there because I don't want it to go away. It's ready now. This is what I have left of jelly and well, I'm going to prepare a little bit here. What I have left I'm gonna prepare it here in this one. Nothing but I'm going to take a little bit of the house and I'm going To put a little bit of each one here to put what I have left of the mix that's not much what I have left but as I want. Alright let's put it all in. And that is a wrap. Ready. I got another jelly in this mold. So we're going to put it in the fridge. But if you did it early in the day. You can leave it for three to four hours so that it is well curled and it fits you perfectly, but as I did it very night, I'm going to leave it until tomorrow, OK? I'm going to leave it all night and I'll see you tomorrow to break it, OK? Let's get to the fridge. See you tomorrow. Well, the jelly is ready. Left her up all night. So, she's done. And let's tear it apart OK? What I’m going to do first is grab some water on my fingers. Yup. Wet them a little and start peeling off the mold. Little by little, little by little. Take it off real good, all around, turn it around, you take it off the shore. With your fingers you push, pull away from the mold, push a little, pull away, right? So it takes off. Here downtown we have to do it too. Take it off, it unfolds very nice and ready. That's it, that's it. Well then let's move it to the plate. Let's put the plate on top. This dish is over fifty years old. That's how you support me husband. There it goes. It's just a little slippery. But hey, let's go. One, two, and three. I'm going to lean back from here. Come over here. And it's done Lords. Just look at that perrón, name, it was fabulous, spectacular, beautiful, delicious, very nice that I got, name, I love myself, and I adore myself, that's the other one that me, what I got left, after doing that what I had left, I did another, here it is, ento nces look how beautiful it is, that barbara, I bathed her, I bathed him, let's adorn her a little more with a little fruit, which had frozen, and cheese, strawberry, mango, and blue berry, I'll put it here in the center, so it looks more precious still, and very nice, and more apetec evil, richer, more or less a tacita of fruit is what im putting on. And we're going to crown this bagel with a sprig of mint. To make it look more rich and beautiful. Look how pretty. Wow. Congratulations. Congratulations. It was very rich and very beautiful. How pretty does she look. I don't even want to break it. Well, let's break it to try it. Gonna grab a good bonche, a big bit. Let's go inside and take off. Okay let's get it out I'm going to get my hands in here. To be able to get it out, so it doesn't stick. And done. Careful. Let's put some fruit here around the jelly. A strawberry. Get out of here. Look how beautiful it looks very professional. Like if you go to the restaurant and ask them for jelly and they take it to you, look. And they charge you well, right? So let's try it. Let's grab a little more or less. That fits in the mouth because if not. Ah, buddy, so I don't fall for it, because from the plate to the mouth it tastes delicious, it's not so sugary, that is, it is not sugary, it's at its sugar point, and well, it turned out perfectly well, let's try another little bit. The milk is delicious and good, accompanied by the flavors, different flavors of the jelly, it makes a perfect combination. Even when they're sick they can't eat anything. Look, a jelly, it fits perfectly in the stomach. Another bit. It's delicious I recommend it, I hope you prepare it. It can be for a snack for a piñatita, a gathering with friends. Name look it fit perfect Well then, I hope you prepare it and I ask you to subscribe to my channel, huh?. If you haven't subscribed, ring the bell to get all the videos we're uploading. Follow him, keep supporting, commenting, sharing, and well, because we see each other in the next video, I am your friend Alma from Monterrey, and remember that Well just remember, OK? Bon appetit, rich.