Gisados

Carne Deshebrada para Tacos y Gorditas | Deliciosa y fácil receta de Carne Deshebrada para Tacos y Gorditas... 😍🤤🍲🌮 Sígueme en: El Saborcito Rojo #RecetaMexicana #Carne #Tacos | By El Saborcito Rojo | Hello friends, welcome to El Saborcito Rojo I'm your friend Alma from Monterrey and today we prepare a delicious carnita devebrada in delicious colored chili sauce that will suck your fingers and you will want more and more and more and but it's not going to be able to because everyone has to eat delicious I hope you prepare it because it's delicious and good so we're going to start by breaking the meat. Good for the prep of this lean beef. I have almost a kilo of beef here. I ordered meat like this in cancer to thaw but you can also order beef skirt. I'm almost a kilo here. It's forty five grams and it was one hundred and fifty pesos. Yeah, it's a little pricey, eh? Well what are we gonna do? First, let's break it into smaller pieces. To make your cooking easier. Well what I'm going to do is break it into pieces or squares. Anyway, at the time of the zebra, the smallest bits will come out. This meat is a little hard to cook, eh? Well take your time and slow, put it on a boil early so you can have it ready for dinner. She is very yielding, yes. With this you can make a lot of a little fat, try to remove it, so that the carnita is cleaner, and that's it. Well here I have the water boiling now it's very hot it's about two liters of water. I'm going to put all the meat here with great care not to burn, we're going to put in all the meat, and that's it. Well, I'm going to add half an onion, two garlic, they're big, and I'm gonna add some laurel leaves. I am going to put up four leafs. For that, to spice up the broth. Well, we're going to leave it over medium heat, we're gonna cover it and this meat because if it's going to take a while, as I tell you, at least about two hours, so we'll see you in a good while. Let's cover it up and we'll see each other soon. Well, because the carnita is ready, it's been almost two hours, it's well cooked, it's super soft, the fork you can put it in well easily, it gets rid of. Let's pass that bowl so it cools down, so we can shred it and not burn ourselves, right? I'm going to take out the onion at once too, because of this one we're going to cook the chilitos. Well, we already have the carnita here. Let's reserve it for fifteen to twenty minutes so it cools down and we can thaw it, OK? In the same water we cook the meat, we are going to boil or hydrate the chillies. I'm using five chillies or garlic or jelly and a broad chilli. What I did with those chilies was open them, remove the seeds, and wash them very well. Because they bring a little dirt, right? Since they are very clean, we already put them in the water. Let’s leave about fifteen nothing else to hydrate and soften. But the light bulb is very low, because it's already too hot, right? Just going to wait for them to soften up. And we go with the next step. See you soon. Well, while the chilies are hydrated, we are also preparing here a tomato that we are going to use also for the sauce. In a pan we put a little oil and we will put the tomatoes until they are soft. I'm going to use three tomatoes, a quarter of an onion, but you separate them one by one in their layers, separate them all. It's like four garlics because this one is very big, we're going to put it here. Well, so here we're going to leave it for about ten minutes to completely smooth out. Alumbre half low, we're going to cover it, and right now we're leaving. Well, these tomatoes are ready, ten minutes passed, and they are already super soft. Let's go to the blender, to start making the sauce. Let's put the chilies in the blender first. That they are already well, well, well, moist, well soft. Not going to put much heat on, eh? I liqued it, if I'm gonna put some liquid on it, right? So that it can be liquified, but not much, because I don't want the meat to come out very hot, and come here the tomatoes, well cooked, well soft, well rich. A little burnt, but very tasty. This just adds flavor to it. I'm not going to put anything spicy, Colorado chili and Guajillo chili. It doesn't sting OK? Nothing else to color the food. Well I'm going to add a teaspoon of garlic powder to this. I'm also going to add cumin, like a half spoon more or less, and also a teaspoon of chicken consomé. At the moment we rectify if it needs more flavor, salt. I'm also going to put a bowl of liquid, that's all. Also, the meat and the chilitos were cooked. Let's see how thick this is. If I see that it's missing, then I'll add a little more. What I want is to have motion here in the blender. Listo. Well, here's the sauce. Let’s see now their consistency. She got thick thick. Now it's time to add it to the meat, let's see if we need a little more caldito. I'm gonna cover it up and let's get it here to reserve. As we go shred the meat. Well, here we already have the meat. We've got cold already. Now what we're going to do is thaw it out. Since it's easier like this in bits, then. Look she's super super soft. Cooked very well and therefore very manageable. Now only so we have to do this to shred it up. I saw something in a catalog that is for shredding meat, right?. But I don't have it. So with my little Santa hands, I'm going to do this. The carnita is super manageable. If you don't like the pebbles that come out, then you have a chance to remove them, Huh?. I already eat this one, so it goes well, clean the carnita well. Well, so we're going to follow him until the end of all the carnita. You can do the same with forks, so you take them apart, and it makes it easy for you, right? And if not, then, hands. Total. Just wash them very well and that's it. Well, see you now, that it's over. Well here we have the unthreaded carnita. This is what came out in nine hundred forty five grams, almost a kilo. Well I think we complete, I hope so. Well let's switch to the stove to start prepping. Accompany me please. We already have the frying pan here. Just a little warm. Going to put some oil in frying up some onion chunks. It's little slices and then I split it in half. Well, to give me I like it to sit the onion and garlic, here in the unthreaded carnita. Even though I already put garlic in the sauce, but I'm going to add a little more. From the onion nothing else I used three slices, three wheels and cut them in half. And garlic is only two garlics. Ajitos are already turning gold. I'm going to add the carnita here. Let's go. As they say, go inside. Let's go. Hey, she looks like she's pretty small. Look let's mix those with the meat. I want to give a good gold to the meat. First of all before I put the sauce on it, because that's how I like it, right? Let it be golden with onion and garlic. I'm going to add a little more oil, nothing else so that no, it doesn't stick to us. Whatever the weeding, it tends to stick a little, but with the sauce, everything is going to come off. Well, since I put the lumbre very low, I'm going to cover it up just one, two minutes, so that everything warms up very well. Well, it's been two minutes, the meat is already warm. This has already caught its taste. Let's drain the necessary sauce, ok? How it turned out a little thick. Now let's see if we put a little more liquid on it. Let's mix it up. How tasty. Craving some sopes or some golden taquitos. Oh, how yummy. I'm going to add a little bit more, a little bit more on this side. That's enough already. Because I'm missing a little bit of liquid, then, so that it's perfect. Nothing else, half a bowl I put, to loosen a little thick, we mix it, I do not want it very watered down because so that the taquitos come out well, right? Or whatever it's going to do, the sopecitos, tacos, you name it. Gonna taste test to rectify it, see if it lacks salt, or it's perfect. I have tried. I think it needs a little salt. I will add salt nothing else, huh? I had added ate chicken, but now I'm going to add some salt. And we're going to mix it, if it's missing, I'll add a little it's up to everyone's taste. I'm going to add a little more broth, because it looks a little thick. We're going to put on the cauldito, the water has already integrated. Nothing else I'm going to let the boiling down for about two, three minutes, and we'll turn it off. I'm going to put it up a little bit as I like the lumbre, medium low fire, OK? From two to three minutes, see you now. Well, the carnita is ready. It's already released its boiling, it's got broth, it's juice. Well, let's turn it off so we can prepare some delicious taquitos right now. And now we see each other. Well, we already have the carnita ready. Just look at how rich it is. Wow finger sucking stuff. Yummy for dinner or to eat that's delicious. Well, I'm going to prepare my taquitos with some flour tortillas that I've already heated in the comal. And if you want to learn how to make them, I leave the video in the description to learn how to prepare them in, or in my channel, you can also look for it here on YouTube, the red flavor, and you put flour tortillas, and the video will come out so you see it and the Learn how to prepare, OK? Well gonna grab an omelette and make me a taquito. Well one first and then another and then another. Let's serve him well. Great, they'll charge me. Another omelette. You already put the amount to your liking, huh? These are some delicious carnitas. To suck your fingers. Yet another one. And last one. Alright, we got four taquitos here. And we're going to go with some refried beans, yum. I leave the video there in the description to learn how to prepare them and make them refried as well or as you want, there are several different videos of how to prepare your beans. Well, and here I have a delicious strawberry tomato green sauce, as we call it here. Well, there you go. Let's try this because this looks delicious. Let me grab a napkin. Ok let's try that. My mouth is watering. This looks delicious. M is delicious as I expected. Mmm so good. Well now let's try it with a little sauce. It's prepared with a habanero chili. Don't sting too much because not everyone eats too much spicy. I'm going to muddy a few beans around here. And how barbaric. Come to thy kingdom . Va por ti. Permission. It's delicious ma. Rich is an understatement. Mmm. Name, how barbaric. This is exquisite. Rich has stayed poor. This is exquisite. Those taquitos look like he put them on. I know how I would have put chorizo on it. But he doesn't have chorizo, right? Nothing but what we put on it. It turned out delicious. Garlic and onion give it a delicious flavor. The meat is super tender. Colorado chili ain't bitter or none of that it's delicious. The meat is on point, name. Like for some soups or a cake and you will know how to prepare it but make it because you will see that you will love it and you will see good and I hope you prepare it very soon and tell me how it turned out okay? Everyone is going to love this. It's more you can prepare to sell. Well, friends, thank you very much for accompanying me to this video. I hope you will follow me in the next ones OK? Remember to subscribe here on my channel by ticking the bell to get all the notifications and as we go up you receive it so quickly and so you share it, like it, and remember that if you're watching me on Facebook give a follow and like and share us too so that everyone can see this delicious preparation of the unheavened carnita. Well, I'm your friend Alma from Monterrey and I'll see you in the next video. Enjoy. I'll finish this taquito because it's infamous. He doesn't have a grandmother. Take advantage. Very delicious.

Carne Deshebrada para Tacos y Gorditas | Deliciosa y fácil receta de Carne Deshebrada para Tacos y Gorditas... 😍🤤🍲🌮 Sígueme en: El Saborcito Rojo #RecetaMexicana #Carne #Tacos | By El Saborcito Rojo | Hello friends, welcome to El Saborcito Rojo I'm your friend Alma from Monterrey and today we prepare a delicious carnita devebrada in delicious colored chili sauce that will suck your fingers and you will want more and more and more and but it's not going to be able to because everyone has to eat delicious I hope you prepare it because it's delicious and good so we're going to start by breaking the meat. Good for the prep of this lean beef. I have almost a kilo of beef here. I ordered meat like this in cancer to thaw but you can also order beef skirt. I'm almost a kilo here. It's forty five grams and it was one hundred and fifty pesos. Yeah, it's a little pricey, eh? Well what are we gonna do? First, let's break it into smaller pieces. To make your cooking easier. Well what I'm going to do is break it into pieces or squares. Anyway, at the time of the zebra, the smallest bits will come out. This meat is a little hard to cook, eh? Well take your time and slow, put it on a boil early so you can have it ready for dinner. She is very yielding, yes. With this you can make a lot of a little fat, try to remove it, so that the carnita is cleaner, and that's it. Well here I have the water boiling now it's very hot it's about two liters of water. I'm going to put all the meat here with great care not to burn, we're going to put in all the meat, and that's it. Well, I'm going to add half an onion, two garlic, they're big, and I'm gonna add some laurel leaves. I am going to put up four leafs. For that, to spice up the broth. Well, we're going to leave it over medium heat, we're gonna cover it and this meat because if it's going to take a while, as I tell you, at least about two hours, so we'll see you in a good while. Let's cover it up and we'll see each other soon. Well, because the carnita is ready, it's been almost two hours, it's well cooked, it's super soft, the fork you can put it in well easily, it gets rid of. Let's pass that bowl so it cools down, so we can shred it and not burn ourselves, right? I'm going to take out the onion at once too, because of this one we're going to cook the chilitos. Well, we already have the carnita here. Let's reserve it for fifteen to twenty minutes so it cools down and we can thaw it, OK? In the same water we cook the meat, we are going to boil or hydrate the chillies. I'm using five chillies or garlic or jelly and a broad chilli. What I did with those chilies was open them, remove the seeds, and wash them very well. Because they bring a little dirt, right? Since they are very clean, we already put them in the water. Let’s leave about fifteen nothing else to hydrate and soften. But the light bulb is very low, because it's already too hot, right? Just going to wait for them to soften up. And we go with the next step. See you soon. Well, while the chilies are hydrated, we are also preparing here a tomato that we are going to use also for the sauce. In a pan we put a little oil and we will put the tomatoes until they are soft. I'm going to use three tomatoes, a quarter of an onion, but you separate them one by one in their layers, separate them all. It's like four garlics because this one is very big, we're going to put it here. Well, so here we're going to leave it for about ten minutes to completely smooth out. Alumbre half low, we're going to cover it, and right now we're leaving. Well, these tomatoes are ready, ten minutes passed, and they are already super soft. Let's go to the blender, to start making the sauce. Let's put the chilies in the blender first. That they are already well, well, well, moist, well soft. Not going to put much heat on, eh? I liqued it, if I'm gonna put some liquid on it, right? So that it can be liquified, but not much, because I don't want the meat to come out very hot, and come here the tomatoes, well cooked, well soft, well rich. A little burnt, but very tasty. This just adds flavor to it. I'm not going to put anything spicy, Colorado chili and Guajillo chili. It doesn't sting OK? Nothing else to color the food. Well I'm going to add a teaspoon of garlic powder to this. I'm also going to add cumin, like a half spoon more or less, and also a teaspoon of chicken consomé. At the moment we rectify if it needs more flavor, salt. I'm also going to put a bowl of liquid, that's all. Also, the meat and the chilitos were cooked. Let's see how thick this is. If I see that it's missing, then I'll add a little more. What I want is to have motion here in the blender. Listo. Well, here's the sauce. Let’s see now their consistency. She got thick thick. Now it's time to add it to the meat, let's see if we need a little more caldito. I'm gonna cover it up and let's get it here to reserve. As we go shred the meat. Well, here we already have the meat. We've got cold already. Now what we're going to do is thaw it out. Since it's easier like this in bits, then. Look she's super super soft. Cooked very well and therefore very manageable. Now only so we have to do this to shred it up. I saw something in a catalog that is for shredding meat, right?. But I don't have it. So with my little Santa hands, I'm going to do this. The carnita is super manageable. If you don't like the pebbles that come out, then you have a chance to remove them, Huh?. I already eat this one, so it goes well, clean the carnita well. Well, so we're going to follow him until the end of all the carnita. You can do the same with forks, so you take them apart, and it makes it easy for you, right? And if not, then, hands. Total. Just wash them very well and that's it. Well, see you now, that it's over. Well here we have the unthreaded carnita. This is what came out in nine hundred forty five grams, almost a kilo. Well I think we complete, I hope so. Well let's switch to the stove to start prepping. Accompany me please. We already have the frying pan here. Just a little warm. Going to put some oil in frying up some onion chunks. It's little slices and then I split it in half. Well, to give me I like it to sit the onion and garlic, here in the unthreaded carnita. Even though I already put garlic in the sauce, but I'm going to add a little more. From the onion nothing else I used three slices, three wheels and cut them in half. And garlic is only two garlics. Ajitos are already turning gold. I'm going to add the carnita here. Let's go. As they say, go inside. Let's go. Hey, she looks like she's pretty small. Look let's mix those with the meat. I want to give a good gold to the meat. First of all before I put the sauce on it, because that's how I like it, right? Let it be golden with onion and garlic. I'm going to add a little more oil, nothing else so that no, it doesn't stick to us. Whatever the weeding, it tends to stick a little, but with the sauce, everything is going to come off. Well, since I put the lumbre very low, I'm going to cover it up just one, two minutes, so that everything warms up very well. Well, it's been two minutes, the meat is already warm. This has already caught its taste. Let's drain the necessary sauce, ok? How it turned out a little thick. Now let's see if we put a little more liquid on it. Let's mix it up. How tasty. Craving some sopes or some golden taquitos. Oh, how yummy. I'm going to add a little bit more, a little bit more on this side. That's enough already. Because I'm missing a little bit of liquid, then, so that it's perfect. Nothing else, half a bowl I put, to loosen a little thick, we mix it, I do not want it very watered down because so that the taquitos come out well, right? Or whatever it's going to do, the sopecitos, tacos, you name it. Gonna taste test to rectify it, see if it lacks salt, or it's perfect. I have tried. I think it needs a little salt. I will add salt nothing else, huh? I had added ate chicken, but now I'm going to add some salt. And we're going to mix it, if it's missing, I'll add a little it's up to everyone's taste. I'm going to add a little more broth, because it looks a little thick. We're going to put on the cauldito, the water has already integrated. Nothing else I'm going to let the boiling down for about two, three minutes, and we'll turn it off. I'm going to put it up a little bit as I like the lumbre, medium low fire, OK? From two to three minutes, see you now. Well, the carnita is ready. It's already released its boiling, it's got broth, it's juice. Well, let's turn it off so we can prepare some delicious taquitos right now. And now we see each other. Well, we already have the carnita ready. Just look at how rich it is. Wow finger sucking stuff. Yummy for dinner or to eat that's delicious. Well, I'm going to prepare my taquitos with some flour tortillas that I've already heated in the comal. And if you want to learn how to make them, I leave the video in the description to learn how to prepare them in, or in my channel, you can also look for it here on YouTube, the red flavor, and you put flour tortillas, and the video will come out so you see it and the Learn how to prepare, OK? Well gonna grab an omelette and make me a taquito. Well one first and then another and then another. Let's serve him well. Great, they'll charge me. Another omelette. You already put the amount to your liking, huh? These are some delicious carnitas. To suck your fingers. Yet another one. And last one. Alright, we got four taquitos here. And we're going to go with some refried beans, yum. I leave the video there in the description to learn how to prepare them and make them refried as well or as you want, there are several different videos of how to prepare your beans. Well, and here I have a delicious strawberry tomato green sauce, as we call it here. Well, there you go. Let's try this because this looks delicious. Let me grab a napkin. Ok let's try that. My mouth is watering. This looks delicious. M is delicious as I expected. Mmm so good. Well now let's try it with a little sauce. It's prepared with a habanero chili. Don't sting too much because not everyone eats too much spicy. I'm going to muddy a few beans around here. And how barbaric. Come to thy kingdom . Va por ti. Permission. It's delicious ma. Rich is an understatement. Mmm. Name, how barbaric. This is exquisite. Rich has stayed poor. This is exquisite. Those taquitos look like he put them on. I know how I would have put chorizo on it. But he doesn't have chorizo, right? Nothing but what we put on it. It turned out delicious. Garlic and onion give it a delicious flavor. The meat is super tender. Colorado chili ain't bitter or none of that it's delicious. The meat is on point, name. Like for some soups or a cake and you will know how to prepare it but make it because you will see that you will love it and you will see good and I hope you prepare it very soon and tell me how it turned out okay? Everyone is going to love this. It's more you can prepare to sell. Well, friends, thank you very much for accompanying me to this video. I hope you will follow me in the next ones OK? Remember to subscribe here on my channel by ticking the bell to get all the notifications and as we go up you receive it so quickly and so you share it, like it, and remember that if you're watching me on Facebook give a follow and like and share us too so that everyone can see this delicious preparation of the unheavened carnita. Well, I'm your friend Alma from Monterrey and I'll see you in the next video. Enjoy. I'll finish this taquito because it's infamous. He doesn't have a grandmother. Take advantage. Very delicious.

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