 In today's recipe, I'm gonna be showing you how to make the salsa picante that we used for our flautas on our last video. And I'm also gonna share with you guys how to enhance the spice level because this salsa is already spicy, but we do have some of you that love it extra extra picante. So please look in the description area for more details and let's get started with this delicious spicy salsa. To your pot of boiling water, you wanna add 100 chiles de árbol. That is 100, I repeat, we're gonna keep the salsa 100. Add two tomatoes, 10 garlic cloves. For those of you that like it super, super picante, I suggest you get a hold of some Thai chilies. I'm gonna be using three Thai chilies in the recipe today, but if you don't have access to Thai chilies, not to worry, you can use two serranos and to enhance the deeper, profound flavor of this salsa picante, I'm gonna be using some chiles de pines. And I have about 25 chiles de penis. We're gonna boil our ingredients for about 10 to 15 minutes or until they're nice and soft. Go ahead and add all your ingredients into your blender. Add your salt. This salsa tends to take a lot of the salt, so start off with one tablespoon, taste it, and if you need a little bit more after you blend it, you can go ahead and add a little bit more, but don't go too heavy on the salt for this. And next, we wanna blend until smooth. Quick tip, if you're gonna be keeping this salsa in your refrigerator for longer than five days, you wanna add one tablespoon of vinegar. It's gonna change the flavor for you, but that means that you preserved it and you can keep it a little bit longer. But if you're gonna be making this salsa for your party that day or your family taco night, you guys can just use it as it is. And boom done. And this salsa is just very luxurious. You can freeze this salsa if you make a big batch and it's just you, but it's not gonna last long if you have a big family. It gets addictive because of the spiciness, but it's smooth. If you want a chunkier salsa, just use less water, but this is about the perfect consistency for your salsa picante. And it makes a great gift if you just put in a mason jar and a cute little lid and write your name on there. It's just beautiful. Thank you, sister. You're so sweet. I'm gonna need somebody very special to say, ah, before I take a big bite, I'm gonna let you guys know what the difference is between salsa and salsa picante. Salsa picante is the salsas you put on top of your tacos, your burritos. It's a little bit runnier. And the salsa, it's more of the chunkier blends that we've shown you on here before. You guys always want to- You just proved the point. It was running off the chip. Yeah, it really is running. So let's take a big bite. I'm gonna try and fit this all in my mouth. If I cough, I'm sorry. Spicy. That was such an ugly bite, guys, I'm sorry. I was gonna say hello to our ancestors if for some reason you passed from eating this. Hi. We'll miss you. No, you can handle heat. You're not gonna die from this. That's so good. It's so flavorful. Okay, you know what? This is bomb over, some sunny side eggs. Yes, for your breakfast. You know how we like the salsa? Claude and I are really into salsa chip that being that we buy in a bottle. And if you guys don't have access to that, try this. This is, it's so good because you get so much of the chile flavor. And then on your tongue, it's coated with spice, but it doesn't burn. It's not disgusting because I've had so many salsas where people just throw like, endless amount of chiles in there just to make it spicy, but it has no flavor. This has flavor, it's really the best. Yeah. These are wonderful appetizers when the kids are staring at you that they're hungry. Hey, there are some kids that eat spicy, super spicy. I know your little one does and so does my son. It's here, my nose is running. And my little guy loves spicy salsa. We sit down and whatever food we're eating, we'll grab the Thai chilies and we'll bite it. And then we just look at each other like, oh, this is gonna be fire. There's a lot of heat packed into the Thai chilies, but if you don't have access to them, just use more of the serranos because the serranos sometimes they surprise you. You're like, where'd you come from, spicy little thing? So sassy. I can really eat a whole bag of chips in this salsa, so. So it's lots of plantain, luncheon. I'm gonna start dancing, you gotta cut it off. Also great on flautas, great on hard chicken tacos, tostadas, I mean, you name it, nachos, ooh, burritos. Should I keep going? Yes, this salsa is perfect for baked nachos. I've been wanting to make that for you guys for a while, but I don't know if you guys are interested. Cause sometimes I like the regular nachos, but there's something about a tray of baked nachos that you can just go to town on. Let us know what your favorite kind of nachos are. Mine are either shredded beef or carne asada. I like chilorio. Of course you do, those are bomb. I'm a fan of chilorio because it's super easy the way that I make it. And friends, we are gonna be having a lunchbox recipe coming very soon, so make sure to subscribe. Click the bell for notifications. Love us as much as you can. I need a lot of love, like I told you, so I really appreciate all the kindness that you guys have been sharing with me. I love you guys so much. Yeah, this is very spicy. Bye friends. Hello and welcome. Today I'm gonna show you how to make the best gagnosada marinade you've ever had. Now let's get this recipe on the road. You'll need five to eight pounds of beef. You can use chuck, ribeye, or you can make it comfortable for your home. One cup of beer, one fourth of a cup of soy sauce, five finely chopped garlic cloves, a small bunch of chopped cilantro, one tablespoon of apple cider vinegar, or you can use a juice of one lime, two tablespoons of chicken bouillon, or you can use half a tablespoon of salt, one teaspoon of sugar, one tablespoon of ground cumin and garlic powder, half a tablespoon of chili powder, black pepper, paprika, onion powder, ground ginger, and two tablespoons of olive oil. Let's start off by adding our beer, soy sauce, lime juice, garlic, cilantro, and the remaining seasonings. And now you just wanna combine all your ingredients. Now you wanna start adding your pieces of beef to your marinade. Best flavor, allow your beef to marinate overnight, but you can get away with marinating it for one hour. Now, pay close attention to what I'm about to tell you next. And every grill master knows that you have to allow your beef to come to room temperature before grilling for the juiciest and best carne asada you've ever had. Beef to rest for 10 to 15 minutes, you wanna start chopping it up. I'm gonna need somebody very special to stay, ah. Now who's ready for a big bite? Buen provecho, sister, enjoy. Thank you. Absolutely delicious. Okay, I'm gonna show you how to make a refreshing peach drink. By the end of this video, each and every one of you is gonna know how to work with your peaches and make an on-the-go drink or a super delicious ice treat. And friends, that's gonna save you and me a lot of money. Let's get this recipe on the road. You'll need six peaches, one carton of raspberries, six cups of water, half a carton of apple juice concentrate and your desired amount of ice. Let's start off by cutting our peaches and removing the seed. You'll find that with peaches, the softer, more ripe ones, it'll be easier for you to remove the seed, but those that aren't so ripe, you're gonna have to slice your peaches and help it out a little bit. To your blender, you wanna add your peaches, raspberries, apple concentrate, water, and you wanna blend until smooth. And boom done. Optional but not necessary, you can add a few chopped peaches into your peach drink. And boom done, amigos. Who's ready for a taste? Here is the mom drink on the go. Now let me show you what I do for the boys. And friends, this is how I like to prep our drinks for whenever we have to run errands, doctors appointments, those kind of things, because I don't wanna be spending money. I don't wanna be waiting in the drive-thru and I definitely don't wanna be getting out to a store whenever I have to run my errand. So I hope this helps you guys, even for packing for your lunch. And for our ice treats, also known as volleys, I've been using these little pouches. You can use your Ziploc bags and tie them up, whatever little frozen baggies you have available to you. Those are the ones you wanna use. I like these because I can wash them and reuse them. How do you know when to stop filling up the bag? I kind of keep about an inch because whenever I'm sealing it, if I come all the way to the top, it'll just pour out so I keep about an inch from the top. I really like these because they're great for not just an icy treat, but also if you're in the car and you know that your kids like to spill and those kind of things, these are really easy. You can actually put a straw right through it and you're all set. For those of you that have sporting events or fiestas, these are great for your aloe fresco too. Or just plain water, right? Just plain water. And I'm gonna show you what my kids are currently obsessed with. I am pretty sure it's not only my children, but this is gonna be an instant slushie. We have a frozen slushie cup and what you do is you put this cup in the freezer overnight and then you start squeezing the juice right here at the bottom. And just keep squishing until you get a nice, delicious slushie just like this. And this cup comes with a straw and a spoon and I'm gonna need somebody very special to say. And I do have a few tips for you. One is have a lot of fun when you're making this recipe and the other one is use one peach per one cup of water when you're making this recipe because I know that there's a lot of you that are just, you know, empty nesters and that's okay, you can still enjoy this drink. Just don't go too heavy on the raspberry. And if you don't have the fruit juice concentrate, not to worry, you can use a little bit of apple juice and your flavor is just gonna be spectacular. I'm lost for words because I think this is gonna be one of your guys' favorite drinks that we make this year. How do I know? Because my kids have been asking me a lot for this one. All right, friends, it's time for me to cool off because Claude and I are closer to the sun and it gets very hot up here. That's so good. It's so smooth, it's very light, it's not overly sweet and the best part is that you can taste the peach. So it's time for you guys to look away and get your peaches out of here. And we forgot to tell our friends that for those of you that don't know, peaches are on sale, they are in season. Yes, I'm so excited. I've been waiting for peach season and friends, if you need a few more peach recipes, there'll be some in the description, some right here at the end and let me know how it goes for you because if you're not eating peaches then I don't know what you're doing. Maybe they're eating apricots. Okay, I forgive you, I forgive you. As always, Claude and I are wishing you the best. We absolutely adore you. We wanna thank you for all of your comments over the weekend. Claude and I got a lot of laughs and you guys, some of you made me cry because you're so sweet and you guys know I get emotional. So thank you guys for taking the time and on that one, we'll see you guys tomorrow. Bye, adios. So and welcome. In today's recipe, I'll be showing you how to transform three easy salads to beat the heat, stay healthy, or as a side dish. Let us know what you think in the comments. Now let's get started by making a classic dressing. You wanna start off with some minced anchovies. And I know some of you that haven't had anchovies are like, oh, fishy. No, it's more of a salty and it doesn't have so much of the fishy scent or flavor. I was going to ask. You were? Yeah. I'm gonna be adding two egg yolks. But you can't taste the anchovies that much in the dressing that you make. No, you can't taste it. I'm gonna add my garlic and today I'm using fancy salt. It's called Maldon Seasoned Salt. I love it. If you guys see this, purchase it. It is perfect. Ideally, you wanna use Dijon mustard but since I have cloud recording today, I am gonna impress her by using some grainy mustard. I'm impressed. Nay, I know you're watching. I know you like that too, girl. So good. Worcestershire sauce. And if I said that wrong, I'm sorry. And I don't think anybody knows how to say it. Black pepper and some lemon juice. And start mixing. Next, you wanna add your olive oil and you wanna have some strength while you're mixing and add it gradually. Cloud, what's your favorite type of oil? Oh boy, that's tricky. It's gonna be avocado oil and olive oil. Sorry, I can't choose, but those two. Those two? Let us know in the comments what your favorite oil is. Mine is Mame because it works to moisturize your skin. I thought you meant for cooking. I didn't mean for your body. I meant any kind of oil. No, then that case doesn't be seen. I'm surprised you didn't say coconut oil. She can't decide. No, I'm in for it. Go for it. Once you're done combining your ingredients, go ahead and add half of the portion of your Parmesan cheese. Oh my goodness. Look at how beautiful that crumble is. So delicious. That's why you wanna go light on your salt because this cheese is gonna give you the saltiness that we all love. Next, you wanna add your cooked pasta and today I'm using roti. Make sure it's cold. You do not wanna throw hot pasta in here. It's gonna taste more like a soup. You don't wanna do that. I mean, I don't know, you might. Combine your ingredients. Get romantica, it's tan saladita. It's beautiful. And what I said to Claude, I said this little salad's looking very romantic. You're like, how? That's gross. You're feeling romantic right now. I love it, I love it. Add your romaine lettuce. Sprinkle the remaining Parmesan cheese. Combine one more time. I can't resist, I'm gonna have to taste this right now. And when you serve this dish, you can add a few little croutons right on the outer parts. I'm gonna need someone very special to say, ah, for a bacon and blue cheese salad, you're gonna need blue cheese, pre-cooked bacon, juicy tomatoes. And if you don't like tomatoes, you can use a red bell pepper. Add your cubed cucumbers. Thinly sliced purple onion. And you know, if you don't have purple onion, make it comfortable for your home. Cilantro. Candied walnuts. I'm gonna be squeezing half a key lime in here. And some ranch. And now just toss your salad and combine all those ingredients. I like to use butter lettuce right at the edge of my plate. And then you can add your mixture of your salad so that you can have quick and easy lettuce wraps. And boom, done, amigos. We have a delicious blue cheese bacon salad. I have stacks, friends. And these stacks, well, this stack is called a leafy green lettuce stack, okay? So just give it a quick chop. Boom, boom, boom. And let me hear you say, ay-oh. Ay-oh. Place it in your bowl. These recipes can be doubled or tripled, right? For the week. They sure can. This is my go-to salad, the one that you guys keep asking me for on Instagram. This is my favorite salad. And I eat this three times out of the week. If not more. Hey, nobody needs to know this right now, okay? Hey, I benefit from it, too. Howdy, neighbor. How you do? You guys can actually, if you guys were our neighbors, you can see me walking over to clouds and taking her a salad like at six p.m. Hey, you wanna salad? And I always say yes, I'm grateful. Add your cucumbers, and you know I'm a fan of cucumbers, so I add a lot. Cilantro, raisins, and if you don't like raisins, you can use raisins, currants, pumpkin seeds, have a lot of benefits for your body. You need to be eating these often. I don't even wanna say it because I'm gonna scare you guys, and I don't wanna do that. I always tend to do that. So go ahead and sprinkle some pumpkin seeds, sunflower seeds, for anybody that eats food. This is a must in your pantry, is the amount of vitamins that are in here, are essential, and look at that. A lot of B vitamins, zinc, just about everything that you need, minus A, I think, and we said, which one was the other one? D, I believe. And D, does it have vitamin D? I think A and D is what is missing, it might be, but no. We have vitamin D. Oh, nice. We're all set. Vitamin C? Vitamin C, let's see, guys, yep. Nice, so it's vitamin A. We have B, magnesium, and you guys need that. You said that you would take this with you if you only have one item to take from your pantry. Yeah, if I was on a deserted island and they told me you can only take a few things, this would be one of them. I said the views, chili oil. I'm gonna season my coconut with it, the fish. You're wild, you're wild, but let me show you how I like to layer this, okay? This is how I like to layer it because the nutritional yeast will stick to it and it just combines differently. Now, if I were to mix the nutritional yeast in here, it just tastes different. I don't know, my taste buds know. So go ahead and add your ranch. And don't go over two tablespoons, max, okay? Per person. Obviously you can use a little bit less, but two seems to work for me. Squeeze your key lime in here, your citrus, and then we're gonna make it rain nutritional yeast. Yummy, I know that's a lot, but I love it. I rather have healthy calories than the times when I just sit there and eat a whole bag of chips, but you guys don't wanna hear that. And boom, done with the salad, but I'm gonna show you how I love to pair this salad. Set your pan on a medium heat and add enough oil to coat the bottom of your pan. And all I did to our salmon is sprinkle some salt. And I am using that meldon sea salt flakes, so lovely. Go ahead and place skin side down. My favorite kind of fish is salmon. Currently, that's all I wanna eat salmon, bro. I'm gonna cook the skin side two minutes and then I'm gonna turn it over and cook the top part for about a minute and that should be just enough time to get everything cooked thoroughly and we still keep that nice, delicious, juicy flavor that we love from salmon. And you can see this fish is already asking us, cook halfway to turn it over. And boom, done, amigos, we are all set. Say ah. This is my current favorite thing to eat right now. Why? It's super easy to make. The salmon gets done in just a few moments. Okay. And it's lightly seasoned. You really just need a little bit of salt, if that. I always like to test you, even though I know. And it's healthy for you. This is a really healthy salad to have. We get asked a lot about our skin. We eat a lot of greens. Cloud has me eating a lot of salmon and using avocado oil. I love to eat the salad late at night. I know you shouldn't eat it late at night, but if you do eat a salad and the reason I like the salad is because it takes me about 20 to 30 minutes to eat. And I'm texting with my friends or with you guys on IG. And, or when I'm gaming in between gaming, I get to take a bite. So it's just a really fun salad to eat. And I'm cloud nine. If you guys want to find me in my, for my gaming. Cloud nine? Yes. Add me on. Are you gonna put the link in the description? No. No. Today I'm gonna show you how to make a refreshing cucumber salsa. And if you stick around to the end, I'm gonna show you how to transform this salsa for your tacos. You'll need three cucumbers, one purple onion, four tomatillos, the juice of three key limes, one serrano, five chitepines, or you can use three chiles de arbol, one fourth cup of water, half a bunch of cilantro, half a tablespoon of salt. And I highly recommend you have this salsa with your Doritos. Let's start by peeling our cucumber and chopping them into smaller pieces. And you wanna make sure that you're chopping your cucumbers into small little bits. You don't want a chunky cucumber, okay? It's not that kind of salsa today. You wanna make sure you're slicing your onion very thin and you're gonna chop it into small, tiny little bits. You're gonna take two of your tomatillos and you're gonna slice them into smaller little bits. The other two will be going into the blender and I'll show you what to do in just a moment. And for those of you that don't have access to tomatillo at the moment, you can use tomatoes. But when you get a chance to get tomatillos, go ahead and use that. You can even use the ones in a can. Perfect for this recipe. Go ahead and place all those ingredients. So what we have in the bowl, we have our cucumbers, two tomatillos, and one medium onion, chopped really fine, just like you, views club. And just place it in here. If you don't have purple onion, that's okay. You can use whatever onion you have on hand. But I definitely suggest the purple one because it really enhances the flavor of this recipe. Take your tomatillos and add them to the blender. Your serrano. If you don't wanna handle the spice of the serrano, which this one, based on the curve, it's pretty much gonna come for you. You can use your jalapeño. Add your water. You can use your desired amount of chitepines or chiles de árbol, your cilantro. And I'm using a lot because I think it just tastes great with this recipe. It's really gonna be up to you. I'm using the juice of three key limes. So if you're using the big limes, you can use one or two. And for your lemon, just use one. Your salt. And make sure to be very careful with the way that you're using your salt. You might wanna add one full teaspoon and then taste it and adjust because sometimes if you go really heavy with your salt, it's gonna get way too salty, especially with this recipe. And as far as the pepper goes, it does enhance the spice and the flavor. So if you don't like spice, do not use pepper in this particular recipe. And now you wanna blend until smooth. That'll be about 30 to 40 seconds. And pour your blended ingredients right on in. Just make sure you combine your ingredients well. This also tastes best fresh or the next day. Hey, I'm not playing. It even tastes good the third day. It's so good. It's so refreshing. And now it's time for a taste. And the beautiful thing about this salsa is that you can have as much as you want. Super light, super refreshing. And I do recommend that you have this salsa with Doritos. You can have it with any kind of chips, yes. But when you have it with Doritos, you're gonna know what I'm talking about. And please come back and let me know what you think. I doubted you for a second until I had it with Doritos. Well, Cloud, if there's something about snacking, it's your sister's gonna figure it out, okay? I get my Wolfie Nowher where I have to munch and this is pretty light for me. And I love cucumbers. This is a win. I'm gonna need somebody very special to say ah. Now, for those of you that would like to transform this salsa for your tacos, you're gonna need some corn. You can roast your corn, you can use frozen corn. Can't corn, it doesn't matter. Just get ahold of some corn. And then you just wanna add your corn into your salsa. Give that a good mix and I'm gonna show you how to assemble a delicious taco. There's something about a natural green that just makes you feel so healthy when you're eating it, right? At least for me, that's the way I feel. That's my favorite color, so I like to see it on my plate. Really? I've grown very fond of green here in Colorado and I love it. I don't know, I might be joining you. Yeah. Absolutely beautiful for a potluck, for your fiestas, for your church potluck competitions. Ooh, you know who I'm talking to. You guys have been winning, yeah. I'm so proud of you. Let me know how far you got in your contest. You can take a corn or a flour tortilla and you're gonna place your carne asada right on top of there, okay? Which carne asada recipe is this one? This is a carne asada marinade that Emil prepped for us. Ooh, you don't want this from this weekend? Yeah. This is all the rave, this carne asada this weekend. It rained, so it took me a few days to get to it. Another thing hanging the last night. It's okay, it's okay. I got it done. Next, you're gonna place your salsa, sprinkle some cotija cheese, and boom, done. This taco right here is absolutely delicious and I hope you guys try it and that you love it. Please come back and let us know. I'm so excited for this recipe. And I'm gonna need somebody very special to say, Emil, you wanna say hi to our friends? Hello. He's usually saying hi on Instagram making goctillas with mom, but he does. You like that? I do. I love this one. There you go. Do you like it best in the tacos or with chips? With the tacos? Well, I get my munchie now, aren't I? I like it. I like it with the chips and the tacos, I can't pick. I don't know, they're both great. You can use them for your mostadas. You can even eat this with a little bit of white rice. It's perfect on everything. That's right. That's so amazing. You're having a good summer, baby? Mm-hmm, yeah. So far, so good. What about you, Mom? Mm-hmm. I've been cooking a lot. You have. Every time I call, I'm cooking, I'm cooking, I'm meal prepping, I'm cooking. I remember those days. What a fun. What a fun. What a fun. This weekend, baby. A lot of things. No, we didn't stop. And he loves being in the kitchen, too, that's so adorable. Both of the boys love to cook, so it's awesome, but... For those of you that don't like tomatillo, go ahead and blend it all and place it in here, but it gives it an extra little bite. Mm. Do you like tomatillo, sweetie? Mm-hmm. Looks like I caught you guys during your snacky hour. This whole bowl will be gone, and I might fill up another one. So if you have the kids that are hungry, that are wanting to munch, this is a perfect recipe for that. Cucumbers are really good for your skin and for your digestion. Mm. My goodness. Godchild, that is a good provecho. Hope you enjoy your food. Thank you. Well, I hope you guys enjoyed this recipe. We'll see you guys tomorrow for another refreshing one. Hello and welcome. Today I'm going to show you how to make ground beef carne asada at hamburgers and stick around to the end because I'm going to share a few tips with you. To a large bowl, you're going to add a splash of beer, one tablespoon of soy sauce, two finely chopped garlic cloves, a small bunch of cilantro, the juice of one lime, half a tablespoon of ground cumin, half a tablespoon of garlic powder, half a tablespoon of onion powder, one teaspoon of chili powder, one teaspoon of paprika, one teaspoon of ground ginger, one teaspoon of black pepper, one teaspoon of Mexican oregano. Per pound, you want to add one tablespoon of cornstarch as a binder. If you don't have cornstarch, you can also use an egg yolk or you can use two tablespoons of ground oatmeal. And you don't have anything else. It's fine. You can use all-purpose flour. And now you just want to combine all your ingredients. Once you're done combining your ingredients, you're going to add two pounds of ground beef and you're going to gently mix all your ingredients. Make sure not to get too aggressive when you're combining your ingredients. We don't want to over-mix our ground beef. We just want to incorporate all of our seasonings into our beef, okay? So don't overdo it. We're not making tortillas today. Be very, very gentle. And your last seasoning for your carne asada hamburgers should be your salt. One more quick mix and now we can start assembling our patties. So once you assemble your patty, you're going to notice that when you're using a store-bought ground beef, you end up having these little crevices. So just pinch it a little bit and mold, okay? Super easy. That way it doesn't crack on you. And you want to make them as thick or as thin as you would like. You also want to make them a little bit larger than your buns because they do tend to shrink a bit. So if you want to fit this perfectly on your bun, you do have to make them a little bit wider, okay? Be gentle. It's just a gentle touch when you're messing around with your ground beef. And I'm going to continue making the rest of our patties. The piece that we made down there is more of a double-double. That is for the hearty eaters, okay? So if you're not a hearty eater, you can definitely make these a lot thinner. Ooh, I almost forgot to tell you guys one thing. Leave it to me to forget, but, you know, just in time. You want to put your thumb through it, but since I have nails, that's not going to look too good. So go ahead, get your knuckle, press it right down in the middle, and that way you don't get that raised part for your burger. You know what I'm talking about? Wait, why? I never knew that. Really? No, definitely not. No, no, I wasn't going to do that. He never did that. But you look fancy, one of the families, so I could attention to you. Oh, hush, hush, hush. So yeah, that's all you want to do. So when it cooks up, it'll allow for you to have a delicious flat patty instead of like the little spaceship. Yeah. The dome? Yeah, see? Like even here, I got a little crack. Just pinch it. Pinch on your nail set. Remember, you guys are not production machines. These are homemade burgers, and those are the best burgers to have. To assemble your delicious hamburger, you'll need hamburger buns, mayonnaise, guacamole, pico de gallo, red radishes, iceberg lettuce, and your choice of melty cheese. I personally love the way radishes taste with your guacamole. So go ahead and place your radishes with your guacamole. There will be no mom complaining that there isn't enough vegetables here today, okay? The mom's like, I don't want the vegetable today. And boom, done. Who's ready for a bite? Before I take a delicious bite with you, I want to let you guys know that this ground beef can be used and topped over any kind of protein. You can use it for your tostadas, your tacos, over rice, baked potato, you name it. It's pretty versatile. As far as a flavor goes, you're gonna get an authentic taste to carne asada. And I think, you know, you're gonna be really happier because a lot of you've been saying that you're on a budget and this is budget-friendly. If it gets this dangerous, you should start looking away. Today I'm gonna show you how to make a California street food fruit cup. And by the end of this video, you'll know how to make your own fruit cup, your chili paste to go with it, saving you and I a lot of money. Now let's get this recipe on the road. You'll need watermelon, pineapple, melon, cucumbers, mangoes, jicama, oranges. For your chili paste, you're gonna need key limes, Valentina Jatzas, tahin, samporritos chilito, or miguelito. Salt and your choice of chili powder. Let's start off by tilling our cucumbers. Oh, you're committing an actual sin against the culture right now. Oh, I thought you guys would have noticed. Oh my goodness. Oh, I almost called the elders. Don't do that. You don't wanna do that. Cucumbers are my weakness. We're refreshing just like the views club. Ooh, views club. If that cloud gave you a compliment today, someone's happy with you. It's been a year. Sorry, guys. Ooh, this one's gonna be a juicy one. Make sure you give your sweetheart the heart of the watermelon. Well, thank you so much for that. Mm, did you pick this watermelon? I sure did. You did wonderful. Well, you were sneaking over there socializing. You know what it is. Mm. And we're gonna continue to prep our delicious fruit. That's so juicy. It may not be the heart, but the butsicle is good. It's so good and it's so sweet. I believe this watermelon I purchased is a chewy watermelon. But if you guys get ahold of the Yol Simity Watermelons, ooh, those are perfect. If you wanna find real big mongos, you have to go to your Mexican market. Bigger than my hand. Wow. Hello to our friends at Mi Pueblo. You're an enemy. Saludos, amigos, in Commerce City. We love you guys so much. Saludos a roben in the meat market. He'll hook you up, guys, with the good stuff. And what do I mean by good stuff? Some chilodio from Sinaloa. The good bones. Yup, the good beef bone. All that. The best cuts of meat. All that goody-goody stuff. Mm-hmm. It gets goody-goody for tears. No? No. I mean, 40-year-olds don't watch Stranger Things, do they? Um, you're here. I guess I'm chill. We're kidding, guys. We know 40-year-olds are alive and well, young. Yeah, that's what I did. We watched Stranger Things over the weekend. The boys and I. And I don't know, those teenager kids had to be crying. The show, I really got into it, you guys. You know, I'm emotional. And I really enjoyed the season. But I'm not gonna spoil it for those that haven't seen it. Example me. But I'm gonna watch it before I cancel my membership. I'm gonna be canceling my membership, too, because this whole thing of raising the prices during certain times, it's not good for a company. I agree. So they didn't have to be rude to us. Unless you guys wanna share your login with me. Let us know. Send us an e-mail. Send us an e-mail. Are you guys gonna be shocked at what we watch? You guys will get bored quick. Yep. You're gonna go straight into nap time when you see our viewing pleasure. And we hope you have a blessed night. That's what we do. They're gonna be like, well, Claude, watch an entire season of VeggieTales. I sure did. She sure does. And all I'm doing is prepping our food. If you notice, I'm not slicing our food until it's time to serve. Unless you're meal prepping, then obviously you can just chop it up and get your containers to go. But when you're serving these fresh like this for your family and have them wait, okay? Have them wait in line while you're prepping your fruit and you're ready to serve breakfast, lunch, or dinner because that's exactly what this is. Nature's candy. These mungles are so heavy that peeling them right here, I'm like out of breath. So this is a lot of toxic candy. This is good candy. This is a good candy. The kids told me that we were gonna buy her on a candy episode on YouTube. Oh, really? Which was like four million views or something? Which? I'll link it in the description. Okay, it'll be in the description and hopefully Claude can pin it or something for you guys. Oh, I'm excited to see that. Why did you tell me before? I slipped my mind until you said candy. You're not a girl. Listas en sus marcas, fuera! Remember when you're gonna eat your orange to leave some of this little white stuff there because that's gonna help you process your vitamin C. You know who I learned that from? Rafa Lee Cristina, such an angel. I love her. I love her too, she's a sweetie. And boom, done. Oh, I love hikama, it smells so fresh. And once you start eating hikama, you'll notice like within a week if you eat it every day, you'll notice a change in your face and in your skin. That's right. It's kinda like watermelon, it has a lot of water. For our chili sauce, we're gonna start off using equal amounts of chamoy and your favorite hot sauce. We're gonna be using one to two tablespoons of tahin. It's really gonna be up to you. One teaspoon of salt. And one fourth of a cup of your favorite chili powder. Today I have guajillo and a little bit of chile de arbol. The juice of two key limes. Optional but not necessary, some sugar. And just keep mixing until all your ingredients are well combined. Ooh, my mouth is watering, that's so good. So good, so good. And if you don't wanna go through all the sauce making, that's okay, you can just buy this bottle. It's very similar and tastes great. Putting the watermelon on the top is gonna entice the kids to get to the bottom. And now I'm gonna show you the naughtiest, most delicious way that you can prepare this. Start with a little sprinkle of tahin, and then we're gonna use, you know it, the marroca. And these are a chili-based tamarind chamoy-ish candy that just pairs well with this delicious fruit cup. Drizzle your chili sauce, your lime juice. A little more tahin on the top. And boom, done, who's ready for a taste. I'm gonna need somebody very special to say, what you know is gonna do that. Enjoy. Furtita time, thank you. Breakfast, lunch, and dinner for us. We're, you're leaving me? You don't wanna say anything to our friends? You're awesome. Really good. It's really good. Bye, baby. And the wonderful thing about this recipe is that you can use any fruit that you want. Caught and I needed some coconut, but she forgot it at home. Not again, don't throw me under the bus. This is the second time I forget an ingredient at home. Yeah, coconut tastes really good in here, so let us know your favorite fruit combos. And remember, you don't always have to cook something to make breakfast, lunch, or dinner. That's how I feel about fruit. It's nature's candy, and you can have this for breakfast, even with the chamoy. What's your favorite fruit in here, Ka? The coconut? Just kidding. A mango. The mango, okay. And watermelon. This one's for you. Thank you. Mmm, the chili sauce is perfect on here. It's sweet, tangy, and delicious with a little bit of a kick. So if you guys decide to make your own fruit cups at home, make sure to tag us on our social media, and we hope you're enjoying your summer as much as we are. Stay cool. Welcome. Today I'm gonna show you how to make the most refreshing tres leches drink. And if you love our tres leches cake, you're gonna love this recipe. You'll need one cup of milk, four cups of water, one can of evaporated milk, half a cup of heavy whipping cream, one can of lechera, or you can use half a cup of sugar, two tablespoons of Mexican vanilla blend, half a tablespoon of cinnamon, your desired amount of strawberries, or you can use some peaches. And of course, to keep it fresh, get a lot of ice. And to enhance the experience while you're drinking this delicious, refreshing drink, I suggest you chop your strawberries and your peaches into smaller pieces. Add four cups of water, one cup of milk, and you can use soy milk, almond milk, oat milk, your horchata, rice milk, you name it. You can add it to this recipe, and it's gonna be equally as delicious. Half a cup of heavy whipping cream, and if you don't have access to heavy whipping cream, that's okay, you can use half and half. And if you're gonna use this recipe for your bolis, your ice treats, make sure to use one cup of heavy whipping cream. Evaporated milk, your other tia lechera. And if you don't have condensed milk, you can use sugar. It's gonna be up to you. I just love the way that it tastes with some lechera. Vanilla, and I'm using Mexican vanilla blend because it's tradition. It's a staple in our home. Cinnamon. And now you're gonna mix for a good 30 seconds to a minute until you fully combine all your ingredients. Ooh, that smells so good. Ooh. Que rico. You have all been doing such a wonderful job learning to love yourself. And you know, when you love yourself, you can see it in your kids, right? So I can see it, friends. You're doing a great job. And this drink is gonna send you straight to the clouds because you know who loves you in the clouds? Your tia clouds. Yes, I'll see you there. And you know who's next to cloud me, so we'll see you guys there. You little ray of sunshine. Once you're done combining your ingredients, you wanna taste your drink, okay? So some of you might like it sweeter and some of you might say that's exactly what I need. And for me, I'm gonna use some of this to freeze for Boli. So, you know, I'm gonna impress the kids today. They've been good. They're gonna get a little sugar. Whoa, cheers. Take me down to the paradise city. For the harvest, green and your mom is pretty. Wow, won't you take me home? And it's a home run, amigos. I'm so excited for you guys to try this recipe. It's absolutely delicious and perfect for this hot season. And for the holidays, and for your birthdays. And this one is for my sweet little, little angel. I'm gonna need somebody very special to say, wow, you're really smiling big today. Cheers, Ave. Salud. Salud. You don't trust me? No, I'm doing the bottom. Micho, that's when you don't trust somebody. You're from Sonora, good Lord. You trust mommy. Don't skip out on adding a lot of strawberries. It really enhances the flavor of this drink. Vive, what do you think? I can't read it. You can't read it? Why? I want you to. It's too good. It's too good? All right, you can't read it. It's that good? You know what I call that? Absolutely delicious. Is it from here to the moon, baby, good? Oh my goodness. I thought the peach drink was gonna be the 2022 like fresh drink that we all love. I don't know. It's gonna be a tie between this one and the peach drink. So it's gonna be up to you guys. Let us know in the comments. And if you do like this recipe and you're a silent viewer, give us a thumbs up. And we'll see you very, very soon with another delicious recipe. Yeah? Why did I sound so rehearsed? I'm really excited. I'm sorry. Oh, you're almost done. That's good. It's gonna keep you full for a few hours. That's what you think? Hello and welcome to the views kitchen. On today's recipe, we're gonna be making baked chicken with a creamy poblano sauce. Now let's go over the ingredients. The star of the show, some poblano peppers. Sometimes you find them at your store as pasilla and some stores have them as chilaca. But if you see a pepper that looks green just like this, that's the pepper you wanna choose. Pre-cooked and shredded chicken, heavy cream, mozzarella cheese, cotija cheese, finely chopped onion, and finely chopped garlic. A bunch of cilantro. Don't get scared, friends. I counted each stem just for you and it's listed in the description area. Butter, chicken bouillon, black pepper, corn tortillas, and some pre-cooked rice. We're gonna roast our peppers until they're completely charred and that should take us about eight minutes. One of our views club friends suggested that before roasting, we remove our stem. So we're gonna give it a go. After four minutes, you're gonna see that they're nice and roasted and we're gonna flip. They're not just nice and roasted. It smells so divine in here. There's like a floral scent, right? I'll just not even know be here, guys. She's still drinking some coffee. How's your coffee, honey? It's great. It's an iced cold brew nitro. Ooh, you want me to show them? I don't give away my secrets. She doesn't wanna give the secrets away, apparently, friends. That's what I'm drinking and it's oh, so good. You guys wanna know how many calories are in here? I know some of you are watching yourself and this one. I don't watch that. You don't, but I know our friends do. Only 70 for the can and if you're gonna get a treat, I actually really like this one, too. Good call cloud. Make sure you recycle your can and when those times and you can't make it at home, you can pick one of these up. Yep. After about eight, nine minutes, we have nice, beautifully roasted peppers and I'm just gonna place them in a paper bag today. No, I'm not gonna go trick-or-treating yet, friends. And I'm gonna let them start steaming in there for about 10 minutes. I'm just gonna seal the bag and then we're gonna peel them. Now you can just peel your pepper. And if you guys like to take your time and do this to peel, go ahead. I'm not opposed to rinsing it, getting all of this off in the water. The flavor is still there. Yeah, the flavor's still there and it's really up to you and how much time you have. If you have the time to take, to peel each and every one of your peppers, go ahead and do that. Once you're done peeling your pepper, slice it down the middle and remove all the seeds, okay? Do you see this little orange-y red part? And then you're gonna find it that sometimes through the veins of the chili, you're gonna get those orange-y spots. Those are the ones that are hot fire, so be careful when you see those. And don't rub your eyes. While you're peeling your pepper and you're taking the seeds out, if you start coughing because it's spicy, then that means you're probably not gonna want that. But if you want the spice, you're gonna love that pepper. Don't toss that pepper away, just freeze it and then whenever you're making a hot salsa, you can use that for your roasted salsa. But other than that, you should be good to go. Add your water, your poblanos, your cilantro and we're gonna blend till smooth. You want the consistency to be a smooth puree. If you have a blender that doesn't puree, just like this, you're gonna have to run it through a strainer, okay? Pan's on a medium heat and I added a little bit of oil and we're just gonna saute our onions and our garlic. We're gonna continue to cook our onions and our garlic until they're nice and soft, so that should be about three minutes or so. After three minutes, you're gonna add your butter. And we just want it to get nice and melted before we add our cream. Warm up a corn tortilla, place this little combination we have here and boom done, it's all good. The quick onion taco. A quick onion taco, yummy. Okay, once your butter melts, you're gonna add your heavy cream and that's a good heavy cream if you're able to get the creme de la creme right here. Yummy. Add that to your taco. Add your chili blend, add your chicken bouillon, your black pepper. We're gonna continue to cook our sauce on a medium low heat for five minutes. After about five, six minutes, you're gonna turn your burner off and you're gonna add your cotija cheese. If you don't have cotija cheese, you can use Parmesan for this. Just make sure it's nice and fine just like you've used club. Oh yeah. Stir it in. Before we add our shredded chicken to our sauce, make sure to keep two cups to the side. Add your shredded chicken. That right there smells so good. My goodness. Oh my goodness, I'm so excited. If you're excited, let us know in the comments. Ooh. Now we're just gonna set this pan to the side so we can begin layering. Slice your tortillas. Not all of them, just a few. Your sauce and then you're gonna add your tortillas. A little more sauce over the top. The tortillas I'm using today are really strong. I didn't need to fry them but if you have some of the tortillas that are softer, for example, the Guerrero, I would definitely suggest you frying them a few seconds like we do for enchiladas before placing them in here. Sprinkle your layer of rice. Press it down and just fill the little gaps with some more rice. Who wanted that sauce? I'll take care of it. No, no. Now you're gonna sprinkle some cheese. You can also use queso manchego, queso guajaca, or any wonderful melty cheese you have will work. Now I'm gonna redo the same layering one more time and then just add the remaining of your sauce to the top. Smooth it out. Hold on guys, if you hear booboo, we gotta let them in. That's his call. Oh, we're back. My child called. And this is optional. I have a roasted pepper that I thinly sliced and I'm just gonna sprinkle them over the top. And boom, almost done. Now it's time to bake. Make sure you wait about 10 minutes before you dig in, okay friends? And why did we only wait eight minutes? Because, Cloud, I can handle this. Ooh, yes. And I do want a big piece. You ready for a taste? Say ah. Careful because it is hot. That is so good. That is so, so, so, so good. Friends, if you've ever had camarones culichis, we have a recipe here on the channel. This tastes like everything you have from culichis with the rice, but with chicken. So this recipe works well with chicken and shrimp. Oh, and welcome. Today I'm gonna show you how to make red Mexican street corn and by the end of this video, you're gonna know how to balance your spice levels, make your red sauce and plate it three different ways. Now let's get this recipe on the road. You'll need 12 to 16 ears of corn, two and a half pounds of beef bone, seven guajillo chiles, one tablespoon of salt, four tablespoons of butter, one bay leaf, seven cups of water, and for your toppings you'll need mayonnaise, chamoy, Valentina hot sauce, tahin, cotija cheese, limes, and a little butter. Remove the stems and the seeds from your chilies and place them into a bowl of hot water, and you're gonna allow them to set for about eight to 10 minutes until they're nice and soft. And while our chiles are getting nice and soft for us, we're gonna start with our corn. Now that we have our desired amount of corn kernels, I would love to go over the different types of chilies that you can use to balance your spice level for this recipe. Let's start off with our chiles chiltapines, and chiltapines are from Sonora area, and you can distinguish them because they're round, and they had a little bit of a rattle to them. Next you have your chiles de arbol, which are very, very long and thin, and don't get confused with it. It's not as spicy as your chiltapine, but it definitely adds a real big kick. Here we have chiles pequil, and you're gonna recognize these because they have a more oval shape, and they're less spicier than the other chiles that we have here. You might be asking yourself, okay Steph, which one am I gonna choose? For us, we like a little bit of a smoky flavor, so we're gonna use a few of our chiltapines, and combine it with one chile de arbol because the spice with these blended together works really well for our family. But for those of you that don't wanna mess with any of these chiles, you can use your chipotle chili pod, a jalapeño, or a serrano. It's gonna really be up to you to make it comfortable for your home. Oh, true. Ooh, what song is that? That's 90's. Oh no, no, no, finally. It has happened to me. Finish in the comments. That's why I feel about this corn. It's good. It's so delicious, I'm so excited. Okay friends, to your blender, you wanna add a big spoon of your corn. Add your chiles. Add about four cups of water. Your choice of spice level. Bay leaf. Salt. And next, you're gonna blend until smooth. Add your blended chilies to your instant pot. Add your corn. The lecqueno, que no se espere. Your beef bone. Butter. And you wanna make sure that you're covering all of your ingredients with your amount of water. The total amount of water that I'm using for a large instant pot is seven cups of water. Give that a good mix. But the corn is delicious. Yeah, fresh corn, it just smells so good. Once you combine your ingredients, you're gonna add your basote. And if you don't have a basote, that's okay. It's still gonna be really delicious. And for those of you that don't want corn in a cup, you're gonna place your corn right on end. Since I'm using small beef bones, I'm gonna pressure cook for 35 minutes on high. But if you have larger beef bones, you wanna go with 45 minutes and a slow pressure release. For your chili sauce, you're gonna use equal amounts of chamoy and Valentina hot sauce. Now, if you wanna change it up with a different hot sauce, you can. And you wanna squeeze the juice of one to two key limes and adjust the tartness to taste. You can also add a little bit of pajín. And if you don't wanna do all that, you can just buy this sauce right here and save yourself some time. And if you like a little sweetness in your sauce, you can use some miguelito or some furritos chilito. And boom, done. We're ready to enjoy our delicious corn. If you have a person that loves tendon, you're gonna wanna pour it right on end, okay? For example, clout. She likes it. So we're gonna bring it in because then later she can eat the tendon. Yummy. You excited? With the corn tortilla. Your eyes are glowing. And boom, done. Who's ready for a taste? And if you wanna take some over to your family already and to snack, you guys can just wrap it up. And I use these ice cream containers and they help me a lot with meal prep with my boys, whether it be a scrambled egg breakfast and it's easy to microwave or we can just place some of our corn cocktail right on end. And then you just freeze it like that in the cup. Wait till it cools completely and then you just freeze it. Oh, okay, got it. Take it out, microwave it a good two to three minutes and then they can put all their favorite toppings. And my kids aren't gonna chew on that epazote so you wanna take that out. Put a lid on it and boom, done. And for those of you that have gamers at home sports fan this way of presenting it to your family, they're gonna love you even more than they already do. How do I know? Because my son loves soccer and when I make anything on this little skillet, he looks at me with those hungry eyes but they love me eyes, you know? Once you've warmed up your skillet, you're gonna add your cheese today. I'm using a salero and I'm adding the cheese to the bottom because we like that crispiness, you know, just an extra touch. You can use tostitos alzadebe or your regular corn chips for this recipe. Add some delicious nacho cheese, your corn, some more alzadeiro cheese, coquita, achilita, Beijing, and some lime. And you're ready to serve your gamer. And there's nothing more to say other than have a lot of fun when you're making this because Mexican street corn is the absolute best. Buen provechita. I'm a little scared to bite into this chile. Don't do it. I was coughing up a stormer there, but for you guys, I am. And you stuffed that one with cheese? Mm-hmm. Oh, delicious. It's time for you guys to look away because I love corn and it's gonna get dangerous. Like really dangerous. Hello and welcome. Today I'm gonna show you a recipe that's over a hundred years old. For this recipe, you're gonna need four cups of hot water and you're gonna need some extra hot water for your chiles. Seven guajillo chilies and two ancho chiles. Make sure to remove the stems and the seeds. And what you wanna do is you wanna add some hot water and you wanna soak them for about 10 minutes until they're nice and soft. One pound of ground pork, eight ounces of chorizo, two tablespoons of all-purpose flour and your desired amount of bolillo or telera bread. Two chipotle pods with a double sauce, one teaspoon of ground clove, one teaspoon of cinnamon, and about four garlic cloves, one teaspoon of ground cumin, one teaspoon of thyme, one teaspoon of Mexican oregano, salt to taste. Thinly sliced lettuce, half of a thinly sliced onion and avocado to taste. Take your flour and dust your bread and what you wanna do is you wanna close your bag and you wanna shake it so that we can coat all of our bread with the flour. And your bread should look like this. Take your softened chiles and add them to your blender. Add your water, ground cumin, thyme, Mexican oregano, garlic, cinnamon, ground clove, chipotle, and if you want it really spicy, then you can add four chipotle. And don't forget, you're a double sauce. And now you wanna blend until smooth. And book done. Place your burner on a medium heat and allow it to heat up for about two minutes. After two minutes, you're gonna go ahead and add your ground pork. Continue to cook your pork for another three to four minutes. After about four minutes, you wanna make a little well in the center of your pot and you're gonna add your chorizo. Combine all your ingredients, set your burner on a medium heat and continue to cook for another four minutes. Give or take about four to five minutes, you're gonna add your blended sauce. Combine all your ingredients and continue to cook on a low heat for 15 to 18 minutes and not to worry, friends, you do not need a lid for this part. Make sure to come in periodically and stir your pot. And what you wanna do after about eight to 10 minutes is you wanna taste the sauce, okay? And the reason you wanna taste your sauce is because you wanna make sure that it's seasoned well and depending on the chorizo that you're using, you never know. So go ahead and taste your sauce and if you need any salt, this is the time where you sprinkle your salt, mix it in and continue to cook for the remaining minutes. And remember, your salt is to taste. Go light, don't go too heavy because you can always add, but you can take it out. Ooh, a magic potion. Yummy, yummy, yummy. And you don't need to add chicken bouillon in here because the spices take care of all the flavoring and all that, right? This is a well-seasoned dish. You do not need chicken bouillon unless you're addicted. That's a different story and that's to taste. And you can sprinkle it right on. You sure can. We have a saying around here in this channel and it is make it comfortable for your home. That is correct, Cloud. And after about 18 minutes, our ingredients are fully cooked. Our sauce is nice and thick and now we can start preparing our bombasso. Take your lettuce and add it to the bottom of your bombasso. Next, you're gonna add your desired amount of onions, your thinly sliced avocado. And for this version, you don't need the cheese, right? You do not need the cheese. You have enough fat from your avocado. Oh, okay, that makes sense. Yummy. And next, you're gonna pour your filling right over the top. And next, you're gonna take the top of your bread, you're gonna dip it into your sauce and you're gonna place the hat. And boom, done, amigos. Who's ready for a bite? I'm gonna need somebody very special to say, amigos, regardless of what recipe you choose to make, it's gonna be sloppy. So just enjoy it, okay? It's like eating tacos. It doesn't matter. Just dig in. And once I dig in, just look away after because it's gonna get dangerous. Thank you. How's magical? I have a little bit of chili on you. Well, when they asked me how I got my smile, it's not gonna be the Dark Knight movie. Yeah, it's gonna be your bombasso filling. So good. It's so flavorful and seasoned. Friends, you're gonna love it. And this is why we cook our street foods at home because it gets dangerous. You have sausage. You do look like the Joker right now, and I love it. Oh my gosh. Which are the sweet angel little Joker of one existed? Thank you. I love when you clown on me anyway. I just hit a pocket of flavor that burst in my mouth. So friends, when you guys try this recipe, please come back and let me know how you enjoyed it. For some reason, you got a smile from this bombasso. Go ahead and tag me on Instagram. I would love to repost you on our channel. Or on our page. Or both. Shout out to our both of you guys here next. But yeah, this is a winner for sure. Look up, amigos. Happy National Burrito Day. And today I'm gonna be making your guisalo burrito. And if you don't know what a guisalo is, keep watching. For today's guisalo, you're gonna need one to two pounds of ground beef. And if you don't have ground beef, you can use ground chicken. So go ahead and add one teaspoon of ground cumin, your desired amount of black pepper. I'm just hoping it lands in that bowl. I did, in that big bowl. In that big bowl. And you can find the acrylic spice containers in our Amazon storefront. And the link is in the description area. And now we're pinning it for you. So just look in the comments, it's gonna be the first one. So go ahead and add half a chopped onion. Whoa, I don't want it to shine. Your friends are here. They're here for me. Drizzle about half a tablespoon of olive oil or whatever oil you have at home and combine all your ingredients. What kind of olive oil are you using? I've never seen that bottle before. Don't tease. I ran out of our favorite olive oil and I have this one from Costco. And I don't know how I feel about it. Oh, that's why you're not showing us. No, I can't. But I'm gonna finish using it. I have a whole bottle to go. Don't worry, these Cub all sneak a peek and tell you on tomorrow's episode what it is. I'm gonna have to start mailing it out. Hiding it. Put duct tape on it. I'm gonna have to infuse it with some B to the X seasonings. That's good. And once you're done combining your ingredients, go ahead and set it to the side. I pre-soaked about nine chile guajillos in hot water and you just wanna let them soak in there until they get nice and soft or you can use a boiling method. What takes about the same amount of time. I'm gonna use a little bit of this water so we can blend. You wanna add two roasted tomatoes and two roasted garlics. And for those of you that like spicy in your food, you can have some chile de arbol and that's gonna be up to you because I've been known to make really spicy salsa to the point where my family doesn't wanna talk to me. That happened to me recently. Thanks for the warning, little girl. You got me good. And now you're gonna blend until smooth. And bon appetit, amigos. Place your burner on a medium heat and drizzle a little bit of oil and then you're gonna add your ground beef. And the reason I'm using my hands to put the beef in is because it's authentic that way. I'm just kidding. You're able to crumble with that meat. You wash your hands a lot and I'm grateful for that. I have counted one time how many times I washed my hands and it was like 25 or something, girl. Well, it's because you're always in the kitchen. That's right. Continue to cook your ground beef on that medium heat for another four to five minutes and just start breaking down your ground beef. Once you've fully cooked your ground beef, you're gonna go ahead and add your pre-cooked potatoes. And if you like to use a microwave, you can chop up your potatoes and cook them for eight minutes or you can boil them for about 10 to 12 minutes. Add your blended chili sauce. I'm gonna use about a cup and a half of water to shake off all the excess chili and we're gonna pour it right on in. One to two tablespoons of chicken bouillon and one tablespoon of Mexican oregano. Combine all your ingredients and continue to cook until you see that your sauce is thickening up a little bit. That should be anywhere from 13 to 15 minutes. Okay, amigos, we are all done here. I like my guisado a bit saucier because I like to dip my tortillas usually, but for those of you that don't want it so saucy, just use a little bit of less water and I'll leave the suggestions in the description area, but we are ready to serve and make this burrito. I'm gonna warm up our flour tortilla. You guys in the recipe, I have a lot here on YouTube. Look at these on the road tortillas. I try to help you differently in each one. They all have tips. To your tortilla, you wanna add your favorite beans. Today I'm using pork beans and I'll link it in the description area. Mexican rice, the star of the show. And I like my burritos this way with some cheddar. And boom, done, who's ready for a bite. And I'm just gonna show you another way you can plate this guisado. Go, Rachel. I'm nervous. Let's see what you say for National Burrito Day. I'm gonna say it's hot, but he can handle the heat. Take your time, babe. Take your time, babe. It's chewing. Steph, do you have any tips for us while he's chewing? No tips at all. This is a super easy recipe to make and even if you haven't thought out your ground beef, you know that you can still cook it. You know who I'm talking to. We do it all the time. Yeah, we do it all the time. The teenagers won't stress out, they don't take out their meat in time to do. Yeah, they'll stress out. And if you guys need help on how to cook your beef when it's still frozen, let me know in the comments and then I'll make a recipe specifically for you guys. With frozen beef. With frozen beef. It's very delicious and good and spicy. Oh, you like the spice in there? Yes. I didn't know it's natural burrito. They nobody told me this. Well, I thought you like burritos that you wouldn't know. This was a surprise for you, sweetie. Oh, I love surprise, okay. Thank you, mom. And I'm out. All right. Hi, sweetie. We're just ready for a good time. Hello and welcome. Today, I'm gonna be showing you how to make the best Mexican garlic butter chicken. I'm gonna show you how to keep this chicken nice and juicy and how to layer your flavors so that when you bake this in the oven, the only thing that comes out is nothing but perfection. In this bowl, I have about four pounds of chicken. I have a mixture of chicken breast and some chicken legs. And you guys already know I can fit everything in this bowl, but I will be doing a total of four chicken legs. So go ahead and add your ground cumin, chili powder, paprika, onion powder. Ooh, that wanted to stay. Who didn't want this onion powder to come through? I love onion powder. Was that you? That was not me. I'm currently obsessed with onion powder the same way that I'm obsessed with chicken bouillon. So watch out, you guys. Ooh. Some black pepper and a little bit of salt. Now it's time to combine our ingredients. Make sure that all your chicken is nice and coated. The wonderful part of this seasoning is that you can season it the day before. Make sure that you have a nice and safe container, but you just wanna make sure that it's all properly coated, okay? And since we want this chicken to be nice and juicy, we don't wanna salt it too much. And I do this often. I always pick the smaller bowl. So we're gonna have to shake it up in the big bowl. And this bowl definitely helps shake things up. The other thing that I wanted to say to you guys, if you're gonna be seasoning your chicken, just toss your seasonings in the bowl because if you itemize it kinda like I did for this particular recipe, you're gonna end up losing seasoning. And I just did that to impress you guys just so you know. So just put in a bowl, shake it up, and set it to the side. You wanna let your seasonings coat the chicken for a good 10 to 15 minutes, but if you guys do it overnight, it's probably for best flavor. Place your burner on a medium heat. We want our pan to get nice and hot. Drizzle some olive oil in your pan enough to coat the bottom. Add your butter. Make sure to combine your butter well into the olive oil to prevent burning. Once your butter has melted, go ahead and add your chicken and make sure that you're placing its skin side down. We're gonna continue to cook our chicken on a medium heat for six minutes. If you see that something's way too hot, make sure to gauge your temperature and lower it just a little bit. At this moment, you do not wanna move your chicken. We wanna get a really good sear on the skin side of the chicken. After about three minutes, you wanna start flipping your chicken to make sure that we sear all over the side. And searing your chicken on a medium heat should only take you six minutes. It's a hot cast iron pan. Now if you're using a different kind of pan, it might take you a little bit longer. So work with what you have and make it comfortable for your home. After about six to eight minutes, you will see that your chicken is nice and seared. And some pieces might require a little bit more time than others. So you can just kinda flip it, eyeball it. Add your remaining butter. Next, you wanna add your yellow onion, your chopped anaheim and your chopped tomato. Next, I'm gonna add my garlic and all I did was just smash them a little bit with my knife on the cutting board. Combine all your ingredients and continue to cook on a medium to medium low heat for four to six minutes until everything gets nice and soft. Next, you wanna add your all-purpose flour. Combine that well. Should take you about 20 seconds to cook your flour into this buttery, delicious seasoned oil. And next, you wanna add your tomato sauce. And allow that tomato sauce to cook for a good 30 to 40 seconds. And we are still on a medium heat. You smell that? It smells so good. It smells different once your tomato sauce cooks. It just gives you another layer of flavor. After about 45 seconds, you wanna add your chicken broth. And what I did is I used a cup of warm water and added one tablespoon of chicken bouillon. That's a little brighter, is that the natural one? That one is the natural one, yes. While you're mixing, you wanna add your half and half. Now for those of you that wanted extra creamy, use half a cup of half and half and half a cup of heavy whipping cream. Combine all your ingredients with all the love that you want your family and loved ones to feel while you're gonna feed them this delicious creamy chicken. I just have one song that comes to mind when you say that. What? Can you feel the love tonight? Oh, you're gonna feel the love. I even left the garlics nice and whole for you because I know you're the garlic lover in this family. I appreciate you. I love garlic. So combine all your ingredients and continue to cook for about two minutes, okay? My burner is currently on a medium low heat because I don't want this to splash everywhere on you guys, but I also want this to start cooking gently. We're letting our flavors know, hey, we're gonna slow it down. This is a slow dance. We wanna brighten up the flavors in the chicken. We don't want this to be fully blasted because this is a dish that you make for those that you love. After two minutes, you wanna add your Mexican oregano. And what I love about using Mexican oregano in this dish is that a lot of these type of dishes use white cooking wine, some little vinegary tart acidic flavor and the acidity you get from the Mexican oregano is just perfect. Oh, okay, that's a good one to know. And you know what we have here? A bay leaf. So go ahead and add your bay leaf. Turn off your burner. Give that a good mix. I mean, you can even just pour this over some rice and be ready. We're over some potatoes. I didn't have potatoes lately. Oh, you want some potatoes? Okay, she should have never said that I got something for you guys. I mean, I'm not over them and you're putting things over them. Oh, I see what you're doing. Okay, okay. So before we do anything else, I want you to taste your broth. Okay? That hot spoon for me. That hot spoon is for you. Hot metal spoon, here we go. Oh, that's perfect. It doesn't need anything. Ooh, la perfecta. And this is where you wanna taste the levels of salt in your dish. So if you're gonna be adding a little bit more salt, go ahead and add your salt or your chicken bouillon. Mix your ingredients and cook it for a minimum of two minutes on a low heat and then taste the salt content of it. Now it's time to place our pieces of chicken into our pot. You wanna place your pieces of chicken skin side up. So give that a quick little bath with our sauce. I'm thinking I would want papas in here. At this point, you can add your potatoes because we are gonna be placing this dish in the oven for one hour at 380 degrees and that's enough time for you to have your chopped potatoes and for them to fully cook. For those of you that don't have that much time, make sure to look in the description area because I'm gonna be sharing two baked times that are gonna help you get a fully cooked chicken. What I'm gonna do, I'm gonna remove the silicone handle and I'm gonna place this right in the oven. The pan, not the silicone. No, you don't wanna put this anywhere near the oven or heat or anything, just the cast iron pan. Place it right in the center rack. And boom done, amigos. Our chicken is nice and ready. I kept it in there for an hour and what you can do is you can just lightly and gently just pour the sauce over. And the final touch is gonna be a little bit of cilantro. It's not just for garnish, it's also for flavor. And this is just perfect for the weather that we're having today. We have some gentle rain if you guys can hear it. There's nothing more perfect than pouring some of this delicious sauce over your chicken and mashed potatoes on this rainy day. Don't be shy with that sauce. We have enough for everybody. Who's ready for an amazing bite? I know you're gonna want mashed potatoes with it. It's coming. Say ah. Oh yeah. This is amazing. Wow, that's impressive. Somebody's gonna get proposed to with this chicken. What? And it's not you. No, it's not me, you guys. But you're gonna impress your in-laws. You're gonna impress your family. You're gonna impress your kids, your friends, anybody you make this dish for, they're gonna be like, wow, you made that? And you're gonna say yes. I made it just for you. And sometimes if you just wanna spoil yourself, I guess you can make it for yourself. And this is what I do, it's self love. I cook delicious food and I enjoy it. Right after. Mm. Mm, mm, mm, mm, mm, mm, mm, mm, mm. I'm about to start giving that little step on how good this is. Look at how beautifully cooked those onions are. Our chicken breast is juicy, full of flavor. And we're just ready for a good time. Today I'm gonna show you how to make the most easy and delicious chicken dinner. This is a recipe that my family requests often. And once I show you how to make it, you're gonna understand why. You'll need two chicken breasts, seven guajillo chilies, make sure to remove the stems and the seeds, one and a half onions, three garlic cloves, one jalapeno, a small bunch of cilantro, one tablespoon of olive oil, one tablespoon of butter, one and a half cups of water, half a cup of heavy whipping cream, one and a half cups of melty cheese, half a tablespoon of Mexican oregano, one teaspoon of black pepper, one teaspoon of salt, one teaspoon of smoked paprika, one teaspoon of ground cumin, and one tablespoon of chicken bouillon. I've already cut my chicken into smaller pieces. And next what you're gonna do is you're gonna add your ground cumin, your Mexican oregano, black pepper, smoked paprika. And if you only have regular paprika, that's okay. Combine all your ingredients so that we can fully coat our chicken with the seasoning. Next you're gonna add your salt and just a little bit because we're gonna be using chicken bouillon and we also wanna keep our chicken juicy so we don't wanna add too much salt right now. Add your olive oil, add your garlic and fully combine all your ingredients. Once you fully combine all your ingredients, we're gonna go ahead and set our chicken to the side for about 10 minutes and while our chicken is resting and getting all its flavor, we're gonna get started on our sauce. And for those of you that have selective eaters at home, I asked my youngest son if he wanted to have chicken today. He said no, he wasn't in a mood so I just chopped up some firm tofu. I seasoned it exactly the same way that I did our chicken and I'm gonna sear it just like we do our chicken. To your blender, you wanna add your water, cilantro, onion, jalapeno. And if you have family members that prefer spicy dishes, you can use a serrano. Now if you have relatives from Mexico visiting, you're gonna wanna use about three serranos for this recipe. Add your chicken bouillon, your guajillo chilies and next you wanna blend until smooth. And boom, done. Set your burner on a medium heat and add your butter. Once you add your butter, you're gonna add your chicken. Give that a quick mix and continue to cook for another six minutes without moving anything. After about six minutes, you're gonna give that another good mix. Add your onions and another good mix and we're gonna continue to cook for another five minutes on a medium heat. Next, you wanna give that a good mix and you just want your onions to be translucent, okay? So once your onions have become a nice little translucent color, we're gonna go ahead and add our sauce. Then I'm gonna add a little bit of sauce that I have left over to our tofu. Once you combine all your ingredients, you're gonna lower your temperature to a medium low heat and we're gonna continue to cook with the lid on for another 10 minutes and I'm just gonna crack the lid because if I don't, it gets wild in here. Next, you're gonna add your heavy whipping cream. If you don't have access to heavy whipping cream, that's okay, you can use half and half and if you don't have either, you can use milk. Once you combine your heavy whipping cream into your sauce, you're gonna get a handful of your cheese and maybe a little bit more. You're gonna turn your burner off. You're gonna give that a good mix and we are ready to serve. All we're doing is waiting for our french fries to be fully cooked and crispy and as far as your tofu, you can do the same. You can add your cream in here. You can add some cheese. It's really gonna be up to you on how you wanna dress up your tofu. And I love to serve this recipe with a little side salad. I'm gonna be using some lettuce, cucumber, tomato, carrots and a little bit of lime. I'm gonna need somebody very special to say, thank you, make sure to squeeze your lime on your salad, okay? This dish is very Mexican restaurant style. Anytime you go out to a place where you have seafood, you have your dish, french fries, rice, salad and let me tell you, this just gets better every time. Yes, we know we're eating chicken but we wanted to eat the sides. Well, our audience doesn't let us eat shrimp in front of them. They don't like shrimp in front of them here. A handful. Whoa, this sauce is absolutely delicious. You did such a wonderful job. It's so flavorful. Sometimes I could even surprise myself. If you don't wanna deal with the chicken, make the sauce and load your french fries and you guys are set. But I highly suggest you make the chicken and I already showed you guys how you can make it with tofu super easy. Well, it's about to get really dirty in here because it is a sloppier dish for me to eat. Well, you guys have seen me through worse, so. For this recipe, you'll need basmati rice, water, kinder buttery steakhouse seasoning that is just absolutely amazing. I highly recommend, if you guys can find this, that you purchase it and put it in everything. Nor tomato chicken bouillon, butter, olive oil and one medium bay leaf. Place your pan on a medium heat and drizzle a little bit of olive oil. That's about one tablespoon. Add your butter. Once your butter is melted, you're gonna add your rice. Make sure to coat all your rice into that beautiful oil blend that we have and we're gonna be here for about four to six minutes until we achieve a nice golden tone. After about six minutes, you should have a nice, toasty, golden tone in your rice and that's when you wanna add your water. Add your tomato chicken bouillon, your kinder buttery seasoning, one bay leaf. Combine all your ingredients. Once your water comes to a boil, place a lid over your pan and continue cooking on a low temperature for 20 to 25 minutes. After 20 minutes, you wanna turn your burner off. Our rice is nice and fluffy and just very well seasoned. Cook to perfection, amigos. But don't get too excited. What you wanna do now is place your lid back on your pan or your pot, whatever you're using and let it set for five minutes. After the five minutes, you wanna take your lid off and just go through your pot and fluff up your rice. Say, ah! Amigos, please let us know what you thought about this recipe in the comment area. If you're wondering how you can get a hold of the kinder seasoning, I found and purchased mine at Costco. Amazon has it and I know that my grocery store has it. So you guys should be able to find it and if you guys wanna come back and let us know where you found it, it'll help our friends out. Definitely go with basmati rice for this blend. Hello and welcome. Today, Cloud and I are gonna be showing you how to make some cheesy chicken flautas. I'm gonna be using the chicken that I showed you how to make a few days ago and if you guys need that link, it's gonna be in the description area for you and we're just gonna get started by adding some hatch chili. Woo! We love hatch chili. Shout out to our friends in New Mexico and the Arizona area. Anybody that has access to hatch chili? You can smell it in here. You can smell it and it keeps us happy. I purposely wanted to get that juice on my fingers. It's good perfume. Look away, look away. It's good perfume to have. I'm adding softened onions. I left them on a pan for about four minutes on a low heat. Just have them sweat a little bit and have them cook because a lot of you don't like raw onions in here and I get it. I wanna keep you happy. I don't get it because I love onions but I understand. So for this part, if you have sour cream, you sour cream, you have Mexican crema, Mexican sour cream and if you don't have any of the above and you have a little bit of mayo, go ahead and add some mayo. Use what you have friends, make it comfortable for your home. Watch out, you're gonna trigger people with that cloud. Why? Because make it comfortable for your home really upsets people and I don't mean to upset anybody. Well, you're just saying, hey, it's your kitchen to your thing. Yeah, it really is. Make it comfortable. So if you don't have sour cream, use a little mayo. You'll be okay. Go ahead and add a little bit of black pepper and next we're just gonna combine our ingredients a little bit so that I can add a whole bag of H-E-B. I don't know, it looks really fancy guys. From where I stand, let me show you. I'm gonna add this H-E-B cheese. I don't know, their cheese is always fancy. Where's my hatch chili cheese? Ooh, let's find that one. And since Cloud and I have been in a hatchy mood, Cloud brought this over and it tastes really good. So I'm gonna use a combination of both, but for sure a whole bag of this chili. Chili? I mean, I can't stop thinking about the cheese. Look into my eyes, you've been hypnotized by this. I don't know, I don't know. This bowl might not be big enough for so much fun. You know what they're gonna say in the comments, Cloud, she's doing it again. I'm doing it again. I don't know, we're gonna add half of this hatchy. You know how we always make everything so baby-like in the Spanish words? Hatchy, I do. The diminutive? There you go. Yeah, we're... I'm gonna embarrass myself if you guys watch me mix right now, let's see. Okay, I'm gonna be honest, I'm gonna leave everything that I drop and I don't know, you guys know how I do. We do get a little chatty sometimes on this channel. If you're here for the recipes, head over to the description area. Everything will be laid out for you just to get to your kitchen and start cooking. Yeah, some of you don't like to cook alone. We have a lot of stay-at-home mama, stay-at-home dads. We have a lot of you that do the cooking and I hope that you enjoy our company as much as we enjoy hearing from you. So let us know in the comments how your day's going. Because if I could tell you how my day's going, it's going great and I have so much cheeseman gossip about clown, you guys. Oh my goodness, you know what our father used to say about gossiping? It's all good fun, it's good. Oh, you changed your tune real quick. I don't know, you guys saw us on Instagram. We told you guys, or I told you. And back to this chicken. You just want to make sure that everything is blended, correct? Yeah, just give it a good toss, combine. Taste, the flavor should be there. It's the birria verde roasted chicken that I'm using today so everything's verde and it's delicious and if you don't know what verde is, it means green. And I highly recommend this recipe for your meal prep and also for lunch boxes. These turn out great. Yeah, they really do. They turn out great. I know you guys think that because we have the cooking show that I don't prep meals, I do, I prep for my babies and that's the highlight of my days, prepping a little healthy lunchable for them. If you guys want to see that, need a little help with the lunche with your husbands or the kids and you know what? We're gonna have to bring it. I get asked about that all the time. Oh, you're gonna do one on camera, a prep? Yeah, we're gonna do it, we're gonna bring it. We're gonna bring it within this next week. How does that sound? Sounds good to me. Okay, I think I mixed it well. Ooh, we did good. Go ahead and taste if you need a little bit of extra salt. This would be the time to add it, but we are all set in here. In this bowl, I have some flour and I added a little bit of water just until we make a real easy paste. And this paste recipe is brought to you by The Views Club. You guys give me great feedback and if it works, I keep it. So thank you guys for sharing your tips. Just in case some of you miss your mother's toothpicks and your flautas or your taquitos, now would be the time to use the toothpicks. You would be using toothpicks. Take your glue, half moon it, take your desired amount. You can make them super thin, you can make them thick. It's gonna be up to you right there. And then continue. Can you tell us the difference between taquitos and flautas? Yes, taquitos are corn tortillas and flautas are flour tortillas, but if it's rolled up, growing up, I would call it flautas regardless of it being flour or corn. Let me know if you guys are the same or if you guys are purists. Let me know, that's okay too. But today, we do have flautas, a little flute. And I'm making these because Cloud loves, loves, loves to listen to flute music. And I hope that she enjoys her playlist while eating these today. Thank you so much. The part where you placed the paste, go ahead and put that down like this, okay? That way we get a good seal for our flautas. Move quickly because flour tortillas will burn if your oil tends to be too hot, which I'm gonna lower it just a bit and your heat should not go over about. I wanna say, I wanna say 340 comfortably. It takes about a minute, 45 seconds to two minutes to cook everything thoroughly. What's your favorite, Cloud? Favorite what? Flautas or taquitos? Flautas because of the flour tortillas. You know, there's something about the crispy, fried flour tortilla that just, it's comfort food for me. And boom, done. We are ready for a taste. I love how this bouquet of flowers is right in front of me as I'm filming. This is very tempting. You know, that's a beautiful Father's Day bouquet. It is. And for whoever has a birthday, get your flautas here, get your flautas. Ooh, who's ready for a bite? I love your mom's food. Thank you. This is so mommy and this is so yummy too. This is salsa picante. If you guys want my recipe, it's fire. It is for those of you that love spice. Like, it's really spicy. And that's what I'm gonna be using for this taquita, yummy. I'm gonna need somebody very special to say, and I have one for whoever likes it spicy and whoever likes it regular, hatchy. You know me, pepper-spray me, girl. Ha, ha, ha, ha, ha. Ooh, ooh, ooh, I'm so excited. I'm so ready for this taste. I was just hanging on the side. So must, you have to. Oh, that salsa is extra picante. It's super fire. So good. You're so good and it's good for you. I almost feel like I'm not chewing fast enough. Amigos, this is gonna be the most flavorful flautas you're ever gonna have. Give it a go and tag me, views on the road. Yeah, tag me. I know that sometimes it's difficult to get my attention, but I'm gonna make more of an effort now that my mind's a little bit clear to look on the hashtag, views on the road and then go and heart all of your guys' creations. I love it. Family birthday, this is really good for a birthday. It's super easy to make and everybody's gonna be so happy. Somebody's gonna tell me, where's the guacamole? Where's the sour cream and all the, you don't need it. You just need a real quick salsa picante. You have everything you need inside of your flautas. But we're not gonna discourage you if you're gonna set them out like a bar style, you know? Veres, aguacate, crema, and some salsa. And frijoles, arroz, pepinos, contagin, sorry. Wow, you made me nervous. We all know who clouded. She went on with all the fixings. I do. But I've already had two of these just with the salsa and their bomb. Ooh, it has me sniffling, it's so spicy. I was almost gonna do my food dance, but I know some of you got offended, so I'll keep that to myself. Shut it off, Claude. I gotta get my dance on. We're about to dance, you guys. We love you. It's coming. It's a dance party here. All right, guys, if you have suegro suegras that came from Mexico that are visiting or they're here to stay forever, make them this salsa. It is super, super fire. It's the picante. For those suegros that like to bite into their serrano, habanero, habanero, whatever, the whole thing wiped their tears off with the chili. This is it. Amazing. As always, Claude and I are wishing you the best. We absolutely adore you. And on that one, we'll see you guys tomorrow. Bye. Blow them a kiss. A kiss with my spicy mouth, okay. Tsk, tsk, tsk. Today's recipe, I'll be showing you how to make chiles rellenos, baja style. We will be filling these chiles with octopus and shrimp. We're gonna be adding a diabla sauce and we're gonna add a nice, delicious, luxurious sauce over the top that you don't wanna miss. The ingredient that you do have to have for this recipe are some poblanos. We are gonna roast these peppers. You can do it on a gas grill. You can do it on an electric burner. And as you can see here, it just gives you a different aesthetic but you're able to peel the chiles and that's what we wanna achieve. So just place your chiles and we're gonna continue to roast them until they're completely roasted. I'll show you what that looks like in just a moment. Place your chiles into a bowl, a bag, just somewhere where they can steam for about five to six minutes. And I like to use this bowl. It's been working great for my chiles. All you wanna do is remove the skin and the seeds and I'll show you how to do that in just a moment. And after about five minutes, you'll see that placing it in the bowl with the lid, it just calls for an easier removal of the skin. Just like that, just take it easy, be gentle. Don't press too hard because you don't wanna have too many slits in your chile and we want all our filling to stay in there. So just be gentle. See how easy it comes off? It smells like a Mexican restaurant in here. It smells really nice. It's getting you excited, wow, yay. Once you remove all the skin, go ahead and start making a slit. Sometimes they're so soft that they give you the slit on their own like this one did to me and you have to be really careful in here. Some of you like the seeds in here, I'm gonna tell you I am not one of them and any tia that I had that had seeds in her chiles or any restaurant that I go to, I am not interested. That's just me. Well, like when you remove that part too, because you're also removing any potential spicy vines in there, veins. Yeah, you called it. Yeah, the veins. Yeah, you are. And just remove all the seeds out of there. Nobody wants to bite into these. Seeds are a big course. Once you've prepped your chile, you wanna add your all-purpose flour to your chile and that's gonna allow the egg batter to adhere to our chile. Give it a gentle shake and set it to the side. Take your octopus and place it on your cutting board. And what we wanna do is we wanna cut the ends. And now we are just gonna make sure that our octopus is nice and clean. And if you turn this over, sometimes you can find a little ink sack in here and extras. So you just wanna make sure you remove them. Luckily my octopus came fairly clean. The other thing we wanna do is we wanna cut the beak, the little mouth, that little hole right there. That's what that is. And you just wanna cut it out just like that. You can do this before or after you cook it, but I like to do it before. I'm very lucky. I'm using a frozen octopus and I just thawed it out. And luckily, where I purchased it from, I don't have to worry about any of the ink sacks, which is nice. We have a little eye over here, which we're gonna remove. And right at the bottom, you're gonna see where the eyes would be. You can slice them out or you can keep them in. It's gonna be up to you. Fill around. If you see anything that's pokey, you wanna cut it out. For us, we are perfectly fine there. What you wanna do next is you wanna spread your octopus and in between the tissue there, you wanna do a slice through all of them, okay? Just slice it like that. And what that's gonna do, it's gonna give you a pretty-looking octopus when it comes out of that Instant Pot. So I'm gonna do the same thing for the rest of the connective tissue here. And you guys have jokes. You guys are gonna say, Steph, you're acting like you're performing surgery whenever you're cutting into protein. Friends, just treat it with respect, okay? That's all we're looking for. Some, respect. My mouth is watering. Oh my goodness, do you hear that? Kale's mouth is watering because she knows how buttery this octopus is gonna be. Stop the production. What'd you do last night, Kale? I'm not gonna say. And what you wanna do next is you wanna add salt. You can put this in your bowl, but I'm gonna keep it on here just so that you guys can see it. But at home, to keep yourselves clean, place it in your bowl and add the salt and massage and clean it in here. But for us, we're gonna do it just on top of this cutting board so that you guys can see. And you wanna make sure that you're massaging each tentacle gently while scrubbing off any kind of excess that you see on the skin. And you'll see that once you use the salt, it turns the skin really smooth. Do you see that? You can feel it, yeah. It is exfoliating the tentacles. And be thorough about it, okay? Really get in there. This is the funnest thing that I've done in a very long time, I'm just saying. It's fun to watch. Is it? Mm-hmm. It feels like I'm on the set of a cooking show. Oh, wow, Cloud. Welcome to our show, friends. Hi. She sounded like you guys in the comments now, you guys. She doesn't realize that I'm giving you guys a cooking show here. Okay, I'm stumbling. Once you've massaged and exfoliated your octopus, you wanna make sure to place it in your bowl because we are gonna insert this in the pressure cooker. Set your pressure cooker on warm and you wanna make sure you're adding hot water. If you guys like this kettle, I'll link it in the description area. And by I, I mean Cloud. Thanks, Cloud. We love you. To your hot water, you're gonna add your salt and your Mexican oregano. White vinegar. I love the way the white vinegar tastes with them. I mean, it smells with the oregano. Mexican oregano? Mm, you know it's gonna be good. You know it's gonna be good. Give us a thumbs up and leave your comment. Hey. And while you're here, you might as well subscribe. Yeah, perfect. Thank you guys. Next, you wanna get a good grip on your octopus. So when you're picking it up, just grab it right there and we're just gonna dip it in a few times, okay? In that hot water. Move it around. Do you see how the tentacles start to curl up? We wanna give this a really pretty look. So once you're done having fun dipping your tentacles into that hot water and you see that your tentacles have curled beautifully, go ahead and place all your octopus nicely into your pressure cooker. Since we had on Keep Warm, we're gonna go ahead and cancel that and we're gonna pressure cook for 15 minutes. Octopus is ready. Ta-da. How beautiful does our octopus look? And you did a wonderful job. Isn't it amazing? It kept the integrity of the color. When you take your octopus out of your pressure cooker, you're gonna see that sometimes impurities stick and that's okay. Just get a cloth or a wet paper towel and just wipe it down. It's not necessary, but you know, it's gonna be up to you. Go ahead and start slicing the tentacles so that we can cut this into small little bite-sized pieces. Sorry, friends, we got ahead of ourselves and took a nice taste of this octopus. And all you wanna do is just slice it into small little pieces. If you use this cooking method, you're not gonna have to worry about that extra chewing that you do when the octopus is not properly cooked. This is cooked to perfection. It is, it just melts in your mouth. It's softer than chicken, less chewy than shrimp. And I think just the esthetic usually turns people off, but the flavor is just out of this world. A lot of people are sleeping on octopus. And if you're not, you're gonna love this dish. And boom, done. I'm just gonna place our chopped octopus right next to our raw shrimp. To your pan, you wanna add a drizzle of olive oil, butter, and you wanna add your onions, add your garlic. And we just wanna cook this for about four to five minutes on a medium low heat. Just until you see your onions sweat a bit, they become a little bit translucent, that's gonna amplify the flavor of our sauce. Can you smell that cloud? Say, ah, this smells absolutely divine. What we're gonna do next is we're gonna add all of our ingredients into our blender. And you don't wanna wash your pan just yet. We wanna keep our infused oil because we're gonna come back and finish cooking our sauce. In this cup, I have hot water with our chicken bouillon blend, but if you have fresh chicken broth, you can use that. So just make sure that when you're pouring it in, it's nice and hot. I've removed the seeds from the chipotle, and we're just gonna add that to our blender. Ooh, I was hoping that didn't splash on me. Today I'm using a finely shredded mozzarella cheese, but I suggest you use whatever cheese you like. And what I mean by that, any kind of cheese that melts will work perfectly for this recipe. But I really like mozzarella. What can I say? You like mozzarella? Let us know in the comments. Mexican oregano, ground cumin, black pepper, and last but not least, some half and half. If all you have is heavy whipping cream, perfect, it's just a creamier consistency. But for this recipe, you want it a little bit loose, so I suggest you use half and half. And next, you wanna blend until smooth, and that should take you anywhere from 30 to 45 seconds if you're using a high-powered blender. Place your pan on a medium heat, and you're gonna add your sauce. Once you reach a boil for your sauce, you wanna set your pan on a simmer. You wanna stir periodically. You do not wanna overcook this sauce, and you only wanna cook it for another six to eight minutes. And after six to eight minutes, go ahead and turn your burner off and set your delicious sauce to the side. To your pot of boiling water, you wanna add your onion, your guacillo chilies, and make sure to remove the stem and the seeds as many as you can. Your chiles de arbol, tomatoes. And we're gonna continue to boil for about eight to 10 minutes just until you see your chiles and your tomatoes are nice and soft. After eight to 10 minutes, you're gonna notice that all of your ingredients are nice and soft, so all we're gonna do now is we're gonna place them in our blender. Add your chipotles, and this is a wonderful recipe because sometimes we open a can of chipotles, and we only use two, and then we have to refrigerate. But for this particular recipe, it's so great because you get to use the whole can of chipotles. That makes me happy. And the same with our chicken broth. I'm using water and chicken bouillon, but if you have fresh chicken broth, you can use that. If you like a seafood broth, you can use that as well, and just pour it right on into the blender. And now we're just gonna blend until smooth. And boom, done. Set your burner on a medium heat and add your sauce. Continue to cook your sauce for about four to five minutes on a low heat and stir periodically. After you've been cooking your sauce for four to five minutes, you wanna turn it off. You wanna add your octopus and your uncooked shrimp. We're not in the business of overcooking shrimp these days. You don't wanna overcook your shrimp, so you just wanna add them into your sauce, combine them well. And we still have to cook this a little bit longer, so that prevents for overcooking and chewy shrimp. Go ahead and place a lid over your pan and set this to the side. Next, you wanna fill it with your favorite cheese. Today I'm using Oaxaca. Then you wanna fill it with our delicious, a la diabla seafood mix we have going on here. Friends, if for some reason you don't have access to shrimp or to octopus or something like that, you can make this with imitation crab meat, it works. Making crab works great too. Make it comfortable for your home. That is correct. And I'm just gonna set these to the side until we're ready to dip in our batter. I've divided our eggs into our egg whites and our egg yolks, and I have our all-purpose flour here. You wanna make sure that you're using room temperature eggs. And now we are just gonna beat our eggs until they have a soft peak. Kinda like our tres leches cake, you do not wanna overbeat your egg whites at this moment, but we're gonna be here for a little bit, especially because I'm using our hand mixer, which is what I love to use for our chiles rellenos. Let's get started. And we are all set, some nice fluffy little clouds. You see that little soft peak? I see it. That's what we're looking for. If you push it, when you start seeing it this, within like 20 seconds on here, you're gonna get really stiff peaks and it's gonna change the outcome of the texture of your chiles. Thanks for the shit. Okay, so now, we're gonna add our egg yolks and let me just turn this in. There we go. And we're gonna slowly incorporate them into our mix here. We're gonna incorporate our egg yolks a little bit at a time and we're gonna start folding them in. Be very gentle with this part, just like this. Quick little fold. That little mixture really mixed them up well in there. I like that. They look beautiful. Thank you, thank you. I know you don't like it when I use this word guys, but these egg yolks look really sexy. I'm just saying, they really do. They're showing off. They really are. Be very, very gentle. My stomach's growling, it's me today. I appreciate it. Somebody feed her. I need to be fed. Once you see that you incorporated your egg yolks pretty good, you're gonna start sprinkling in some flour and we're gonna fold it in. And sprinkle a little bit at a time because we don't want this to go flat. We want it to stay nice and fluffy. And you know, this is my mother's method that I'm using. And I think my mother's changed the way that people make chiles rellenos all over the world. So shout out to my mother. You know what's really cool? That the first time I ever made these, I made them on a mukbang style. You did, I remember. If you guys remember that. Yeah, it was my first time, I was really excited because I do baby myself about certain dishes that I only allow certain people to make for me. Or I only eat them with certain people. For some reason, this is a dish I find that most Mexican men go home to eat with their mom. Unless they've got, you know, they've got it locked down in the kitchen, they can make their own or their partner can make them some, but usually I find that the Mexican men, that's where they go, find them at their mom's. Girl, I've known men. I've had a lot of guy friends and let me tell you, cloud is correct. They, men will brag about their mother's chiles rellenos. And tamales right in the tortilla, those are the basic ones. And enchiladas, yeah. So regardless of what you make, if you wanna get into your man's good gracious or your partner's, make sure you find out how these mamas are making them. Be good to the mamas. But you're welcome to borrow our recipes. You might change their mind. You might change their mind, that's your mind. Suagras, I mean, I mean well, but look away. All right, friends. No, the suagras need a break too. They do need a break, so learn how to make them. All right, friends, we're set with our batter. I'm just gonna heat up our oil real quickly and then we're just gonna dip and pour it right into our oil. You guys have seen it before. If you guys need extra help, make sure to follow the detailed recipe. I'll link it in the description area and here at the end where you can just click my picture of the chiles rellinos and it'll take you straight there. Checking our oil and it's nice and ready. Let's go ahead and place our chiles rellino in here. Go ahead and place it into your egg batter. Ooh, I need my spoon to help me. Go ahead and cover it just like that. It's having hot mom summer in there. Go ahead and bring it up. And we're gonna drop it because it's hot. And any extra on the spoon, go ahead and just put it at the top like that. And one thing my mother is known for on how big her chiles are, right? She makes the fluffiest, largest chiles you're gonna have. That's a good reputation to have mom. It is. Go ahead and bring some of that oil to bathe the chile just like this. I'm feeling a little jealous of this chile right now. It's having the best bath ever. If you're wondering what kind of oil I'm using today, today I'm using peanut oil, but you can make it comfortable for your home. And you wanna make sure to bathe it with the oil before you give it that flip, okay? You wanna seal that first layer of the egg batter? Is that what you're doing? Yeah. And you're gonna need two spatulas to flip it over. Be quick. There we go. Woo! You guys want that side angle that we learned from Cloud? Hey! And this is done quickly as quick as you cook eggs. Everything's nice and warm in there. I'm gonna lift it up so you guys can see how thick that is. That is not a joke. Do you see how nothing fell out of that chile relleno? It is absolutely perfect. I mean, it was all of you can make this. Just take your time, okay? So after about two to three minutes of bathing in the oil, it's time to take them out. I'm gonna continue with the rest of their chiles and then I'm gonna show you how I'm gonna plate this delicious chile relleno. Before we add our chiles, I like to put a little bit of the sauce here at the bottom. Now a little extra, we all love. Next, your chile. And boom done, amigos. We are ready to eat this deliciousness. Oh my goodness. Isn't that beautiful? You get different tones of red sauce. Say ah! Oh man, that's perfect. We have such a wonderful combination of chiles that you can taste the smokiness from the chipotle, but it really doesn't minimize the flavor that you have from your a la diabla sauce from the filling. So good. Oh, so good. What I really love about this dish is the texture of the octopus and the shrimp, compliment the fluffiness and the tenderness from your chile relleno. To all of you that love spicy seafood, you're gonna absolutely love this dish. Please make sure to come back and let us know in your comments, your thoughts. We would love to know all about it. Hey, I'm gonna show you how to make the most refreshing drink to keep you cool this hot season. Now let's get this recipe on the road. You'll need six cups of water, five cucumbers, half a pineapple, juice of one lemon, your desired amount of mint, and for sweetness, you can use 1 fourth of a cup of sugar. And you'll need a lot of ice. Let's start by peeling and chopping our cucumbers into smaller blendable pieces. Next, we're gonna slice our pineapple. If you don't have access to fresh pineapple, not to where you can use canned pineapple, canned pineapple juice, frozen pineapple, and even your juice concentrate, which is my favorite, you can use all of those and I'll leave the suggestions in the description for you. Most people don't like the corn, I absolutely love it. So juicy. And since I have beautiful God children that love sweet, fresh drinks, I'm gonna be using sugar today. But if you don't wanna use sugar, not to worry, you don't have to. You can just keep the natural sugars. You can use lemon or lime. It's really gonna be up to you. Ooh, this is a juicy, juicy lemon. Just wanna remove your seeds. So just continue to dissolve your lemon and sugar blend and go ahead and set that to the side. We're gonna be blending in two batches. So go ahead and add half of your water, cucumber, and pineapple and blend until smooth. I'm gonna be straining our cucumber drink so that we have a smooth, refreshing drink. But if you like the fibers, go ahead and just pour it into your pitcher. And while this is straining, I'm gonna get started with our next batch. And for our second batch, I'm gonna go ahead and blend it with our mint. Once you're done straining your cucumber drink, you're gonna go ahead and add your sweetener. Give that a quick mix and we are ready to serve. Make sure that once you have your pineapple just like this, don't throw this away, place it in the freezer, and then I use it for a nice, ice cold cup. I get super mom points for this, just so you guys know. And boom done, who's ready for a taste? I'm gonna need somebody very special to say, our abuse club friends wanna know if adding all that ice will water down their alfresca. Yes, it will. And for me, I love infused water, so whoever gets it from the container first is gonna have a bold full of flavor drink, but the ones that get here late are gonna get a more water down version, more of an infused flavor, and that's perfectly fine. The point here is to keep you hydrated and keep you fresh. Absolutely delicious and refreshing. As always, Claude and I are wishing you the best. We absolutely adore you and we hope you stay cool this summer season. And on that one, we'll see you guys tomorrow. Bye.