Hispanic flavor

72 Pins

Alicia Schaefer

637K views · 33K reactions | 3 DAYS UNTIL I LAUNCH MY SUBSTACK 🖤 Sharing my 5 most popular recipes to celebrate 🎉 ENCHILADAS SUIZAS 2 lbs tomatillos, peeled, rinsed, and halved 2 jalapenos, whole 3 garlic cloves, smashed 1 small white onion, quartered 1/4 bunch cilantro, leaves removed from stems 1 teaspoon sea salt 1/2 - 1 cup heavy cream 12 corn or flour tortillas* olive oil or vegetable oil 3 cups chicken, cooked and shredded** 12 oz jack cheese (3 cups), grated/shredded Instructions 1- Preheat oven to 450°F. Place the tomatillos, jalapenos, garlic, and onion on a baking sheet. Bake for 20 minutes on the upper rack of the oven, turning vegetables halfway through at 10 minutes. If you’re cooking the chicken for this recipe and not using a rotisserie-cooked chicken (see notes), cook chicken while vegetables are roasting. 2- Remove roasted vegetables from oven and let cool slightly. Lower oven heat to 350°F. Blend cooked vegetables in a blender on low for a few seconds. Add cilantro leaves and salt to blender. Pulse a few times until blended. Mixture should be smooth but with seeds still visible and not completely blended. 3- Add heavy cream—1/2 cup for a more tangy, acidic sauce, and 1 full cup for a creamier, richer sauce. Taste and add more salt if needed. Add 3/4 cup of the sauce to the shredded chicken and mix together. Set both aside. If using corn tortillas, wrap in a paper towel and microwave for 30 seconds (more or less) until tortillas are warm and pliable. CONTINUED IN COMMENTS… #femalefoodie #femalefoodierecipe #rotisseriechicken | FEMALE FOODIE | Brooke Eliason

a bowl filled with soup and garnish on top of a blue and white plate

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725K views · 24K reactions | Authentic carnitas. These were SOO GOOD! Recipe ⤵️ * Cut a boston butt into big chunks, seasoning it liberally with @diamondcrystalsalt * In a Dutch oven, melt 1 lb lard and then sear your pork until it’s brown on all sides (next time I would have seared it in 1/2 the lard and added the other 1/2 after) * Once it’s brown, add 1 onion, 1 orange (add juice first then the peels), 2 bay leaves, 1 can of evaporated milk, 2 tsp oregano, 1 tsp cumin, 1/2 tsp pepper * Let it cook on medium low-low for 1.5 hours and then add in a Mexican coke (uses cane sugar vs high corn fructose) * Continue cooking until the meat is tender, about 30 minutes (depending on how hot you cook yours, cooking times can vary) * Once the meat is tender, shred it finely and then ladle a few ladles of the juice from the Dutch oven on top * Place under the broiler to crisp up and then it’s time to build tacos * Corn tortillas, carnitas, onions, cilantro, lime and salsa verde * Enjoy! | Brian Gerwig

716K views · 23K reactions | Authentic carnitas. These were SOO GOOD! Recipe ⤵️ * Cut a boston butt into big chunks, seasoning it liberally with @diamondcrystalsalt * In a Dutch oven, melt 1 lb lard and then sear your pork until it’s brown on all sides (next time I would have seared it in 1/2 the lard and added the other 1/2 after) * Once it’s brown, add 1 onion, 1 orange (add juice first then the peels), 2 bay leaves, 1 can of evaporated milk, 2 tsp oregano, 1 tsp cumin, 1/2 tsp pepper * Let it cook on medium low-low for 1.5 hours and then add in a Mexican coke (uses cane sugar vs high corn fructose) * Continue cooking until the meat is tender, about 30 minutes (depending on how hot you cook yours, cooking times can vary) * Once the meat is tender, shred it finely and then ladle a few

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Salsa Quemada is a smoky fire-roasted Mexican salsa featuring tomatoes, tomatillos, garlic, and chiles. It's a delicious table salsa, perfect for dipping tortilla chips, but also fabulous as an accompaniment for many Mexican dishes like tacos and quesadillas.