recipe sharing :)

[cricket26]

Pork Ribs in Salsa Roja Recipe
Mexican style slow-simmered pork ribs in a mild guajillo salsa roja popular around Aguascalientes. The sauce is like a tangy chile based BBQ sauce, familiar and a bit exotic at the same time.

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings4 servings
Calories364kcal
AuthorAndrés Carnalla

Ingredients
2.5 lbs. pork ribs
6 guajillo chiles
3 tomatoes
½ head of garlic
¼ cup vinegar
¼ cup sugar
1 cup water
2 to 3 tsps. salt

Instructions
Preparing the Guajillo Salsa
Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.
Strain the salsa to remove the pulp.
Set aside until pork is browned.
Cooking the Ribs
Place your ribs in a large pot with just enough water to almost cover.
Add the ½ head of garlic and bring to a boil then reduce to a simmer until all the water evaporates, about 20 to 30 minutes.
After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.
Cook until nicely browned.
Pour the salsa over the ribs. Add the sugar. Stir to cover the ribs in salsa.

Cook until the salsa has reduced by half (about 20 minutes) stirring every 5 minutes.
Serve immediately.
Notes
Substitutions
You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

[cricket26]

Ingredients
1 lb. ground beef, ground turkey, ground chicken or ground sausage (I used extra lean ground beef here)
1 small sweet onion, finely diced
½ of a large head of cabbage, roughly shredded or chopped (about 8 cups total)
1 (14.5 ounce) can petite diced tomatoes, drained
1 (10.75 ounce) can condensed tomato soup, NOT diluted
¼ cup beef broth
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon pepper
For serving (optional): cooked rice or riced cauliflower
Optional garnish: chopped fresh parsley

Instructions
Heat a little bit of olive oil in a Dutch oven or a large skillet over medium-high heat. Add the ground meat and the onion to the pot; cooking and stirring to break up the meat until the meat is no longer pink (about 5-7 minutes). Drain; return meat and onion to pot.
Add cabbage, diced tomatoes, tomato soup, beef broth, salt, garlic powder and pepper.
Bring to a boil; cover, and reduce heat to low. Simmer (covered) for about 25-30 minutes, or until cabbage is tender, stirring occasionally. If it looks like there is too much liquid in the pot, remove the lid and allow the cabbage to simmer uncovered during the final 5-10 minutes. Season with additional salt and pepper, to taste.
Serve over cooked rice, if desired. Garnish with chopped fresh parsley.

[cricket26]

Mexican Street Corn Slaw

INGREDIENTS
Dressing
▢½ cup mayonnaise
▢½ cup sour cream
▢2 tablespoon lime juice 1 lime
▢1 teaspoon cumin
▢1 teaspoon smoked paprika
▢1 teaspoon chili powder
▢½ teaspoon salt or to taste
▢½ teaspoon pepper or to taste
Slaw
▢1 tablespoon olive oil
▢2 cups corn
▢1 jalapeno diced small
▢4 cups red cabbage shredded
▢1 green bell pepper julienned
▢¼ cup fresh cilantro chopped
▢6 green onions sliced
▢½ cup feta cheese crumbled

INSTRUCTIONS

Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

[cricket26]

INGREDIENTS
3 cups flour (SIFTED!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

[cricket26]

Ingredients

1 teaspoon canola oil
2 ⅓ cups fresh or frozen (thawed) corn kernels
1 jalapeño pepper, seeded and finely chopped
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
2 tablespoons lime juice
1 teaspoon chili powder
¾ cup crumbled queso fresco, divided
⅛ teaspoon cayenne pepper
Chopped cilantro for garnish
Tortilla chips for serving

Directions

Step 1
Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn and jalapño and cook, without stirring, until lightly charred, about 3 minutes. Stir and cook for another 3 minutes. Transfer the mixture to a medium bowl. Stir in mayonnaise, crema (or sour cream), lime juice, chili powder and 1/2 cup queso fresco.

Step 2
Spread the mixture in an 8-inch glass pie pan or 1-quart baking dish. Top with the remaining 1/4 cup queso fresco and sprinkle with cayenne. Bake until the cheese is melted and the outer edges begin to bubble, about 12 minutes. Garnish with chopped cilantro and serve with tortilla chips, if desired.

[Soft*Silver]

I’m gonna try this tonight! But since we don’t drink I’m gonna have to figure out a way to buy just one beer! Lol

Originally Posted by cricket26

INGREDIENTS
3 cups flour (SIFTED!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1⁄4 cup sugar
1 (12 ounce) can beer
1⁄2 cup melted butter (1/4 cup will do just fine)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

[cricket26]

Servings: Makes 2 loaves
Prep Time: 20 Minutes
Cook Time: 65 Minutes
Total Time: 1 Hour 30 Minutes
INGREDIENTS

2 cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ sticks (¾ cup) unsalted butter, softened
2 cups sugar
3 large eggs
1 15-oz can 100% pure pumpkin

INSTRUCTIONS

Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl of an electric mixer, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

[cricket26]

Ingredients
1 bone-in skin-on chicken breast
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder
1 tsp Paprika
(or any seasoning you like)

Instructions
First season the chicken breast with salt, pepper, garlic powder, and paprika to taste, rubbing it in on each side. (or your preferred seasoning)
Place the chicken in the air fryer basket. Set temperature to 385F for 30-35 minutes.
Halfway through cooking or 15 minutes, take out the basket. Use tongs to flip the chicken over to the other side.
Return the basket to the air fryer and let it finish cooking.
When done, use a meat thermometer to check internal temperature of chicken, which should be at least 165F. If not yet there, cook for 5 more minutes to ensure it is done.
When ready, remove to serving plate and enjoy!