Yummy Food Mexican Cookbook Creamy potato chowder with corned beef shreds & garlic croutons – The creamy potato chowder with corned beef shreds & garlic croutons cuisine of Native Americans and Hispanics in the Southwest United States and Northern Mexico functions as the foundation for Mexican cuisine in the United States. Mexican foods that are belonging to the United States regularly come from the Southwestern region examples include breakfast burritos, red or green chile, chili con carne, and chimichangas. This meal is based upon a very old custom. It is prepared utilizing a whole Poblano pepper that has actually been filled with picadillo a mixture of ground meat, fruits, and spices, topped with a cream sauce made from walnuts, and decorated with celery and pomegranate seeds. The colors resemble those of the Mexican flag when seen from Puebla.

Tasty Food Mexico Food Creamy potato chowder with corned beef shreds & garlic croutons

Easy Yummy Mexican Cuisine Creamy potato chowder with corned beef shreds & garlic croutons

Creamy potato chowder with corned beef shreds & garlic croutons Ingredients

So now bid farewell to repetitive boring recipes for your daily life everyday because there are so many choices what to cook by yourself at home. The actual fact that you may make more than 20 recipes only from eggs, should enable you to get to more creative and from the box menus for your table. Reserve the complicated long hour food, begin with the easiest ones but provide a little bit extra seasoning on it, various ways of how to cook it, and put it in a much better plate. Walla Trust me that little changes and effort will affect the taste, it will taste very different too

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1 4 large potatoes (skin off) dice to cubes.
2 4 large celery sticks (choped).
3 4 large carrots (chopped).
4 2 whole red/white onions (chopped finely).
5 5 garlic bulbs (minced finely).
6 1 shalots (minced finely).
7 180 g canned corned beef.
8 3 table spoons corn starch.
9 half table spoon of chilly flakes.
10 1 table spoon red pepper powder.
11 1 table spoon onion powder.
12 4 cups chicken stocks.
13 180 ml cooking cream.
14 grated parmesan or your fav cheese.
15 chopped parsley for garnish.
16 olive oil.
17 half unsalted butter stick.
18 salt & pepper for seasoning.
19 garlic croutons.

Creamy Potato Chowder With Corned Beef Shreds & Garlic Croutons creamy potato chowder with corned beef shreds & garlic croutons Mexican Cooking Guidances

Step 1 On a med heat, cook the corned beef on a small pot with a drizzle of olive oil till semi-dry (3 minutes) add a spoon of butter and half of minced garlic and shallots. Continue cooking till the color changes to darker hue then set a side (3 to 4 minutes).
Step 2 Prepare a large cooking pot. Drizzle 2 spoons of olive oil on med heat then sautee chopped onions till translucent. Add the remaning minced garlic. Add celery & carrots the continue cooking for 2 to 3 minutes. Seasoned with salt & pepper then add the corn starch inside and stir well.
Step 3 Add the first cup of chicken stock and simmer on low heat for 2 minutes.
Step 4 Add the potatoes and the second cup of chicken stocks then simmer with the lid closed for 3 to 4 minutes.
Step 5 Add in the cooked corned beef, cooked and stir well. Add the third cup of chicken stock, onion powder, red pepper powder, pepper flakes & 1 bay leaf and adjust the salt and pepper. Simmer wih lid close for 5 minutes.
Step 6 Stir well and keep on eye on the liquid since it will reduce down and pour in the last cup of chicken stock. Close the lid and simmer till well cooked (potatoes and carrots easily break with spoon) for about 5 minutes.
Step 7 Add cooking cream and adjust salt & pepper. Cook for 2 to 3 more minutes and taste check.
Step 8 Turned off the heat and put in the remaining of butter. Stir well till it melted perfectly.
Step 9 Serve hot with garlic croutons and add the grated cheese on top with chopped parsley.
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Mexico Food Cooking Guidances

The food served creamy potato chowder with corned beef shreds & garlic croutons the majority of Mexican dining establishments outside of Mexico, which is generally some variation of Tex Mex, is completely different from the local home cooking of Mexico. Mexican cuisine has numerous distinct local variations, including Tex Mex. Particular standard foods from Mexico needed elaborate or drawn-out cooking techniques, including cooking underground, as in the case of cochinita pibil. Before there was industrialization, conventional women would spend a bargain of time each day boiling dried corn, grinding it on a metate, and making tortilla dough, which they would then prepare one at a time on a comal frying pan. This is still the method tortillas are made in some locations. A mortar referred to as a molcajete was also utilized to grind sauces and salsas. Although the texture is a little different, blenders are used more often nowadays. The majority of Mexicans would concur that food prepared in a molcajete tastes better, but couple of still do so today.

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