Beef Enchiladas with verde sauce, Spanish Rice, and Guacamole can be good for you! Chef Joe Dias shows viewers how to whip up a basic yet dynamic Mexican supper with all the trimmings (and none of the guilt!)
Mexican is good ideas (Avocado, Tomato) and Bad ideas (gobs of cheap Cheese) mixed together. This guy adds more sensitivity and comes up with the best of both worlds. Kudos.
Hey Mickey! So glad you stopped by to visit and I'm very happy you're enjoying the recipes. Sorry it took me so long to get back with you. As far as the mixture goes, it is a store bought (jarred) item that is quite common in most "Mexican" aisles in the supermarket called "Recaito", made by the Goya family of products- it comes with or without Cilantro. It goes quite well with most anything, especially the beans...
Also, for an added zesty spice, try a brand of spices called "Sazon", it helps create a more "authentic" Mexican dish...great for spicing up the meat. Of course, if you can't find it just grab some Cumin, some Garlic and Onion Powder and a little bit of Cayenne and Salt...and you're off and running!
Thanks for the compliments and don't forget on that brisket to cook it under LOOOOWW heat for at least 3 hours, 4 - 5 if possible right around 275 - 300 degrees. I might have misspoke in the episode .
Hey, Joe! I just wanted to tell you how much I'm enjoying this video podcast. You're such a cutie and have great screen presence. I've also enjoyed your cameos as a judge on Stump The Chef.
In the beef enchiladas episode, you mentioned a sort of Mexican pesto with cilantro and parsley that sounds awesome. However, my Spanish is minimal, so I didn't manage to figure out how to spell it (at least well enough to turn up any hits on Google). Could you tell me what it is, and hook me up with a recipe? It sounds awesome! Also, any ideas on whether or not it would freeze as well as regular Italian pesto?
Have to go, as I'm now going to make brisket for the first time in my life! Thanks for the inspiration!
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Mexican is good ideas (Avocado, Tomato) and Bad ideas (gobs of cheap Cheese) mixed together. This guy adds more sensitivity and comes up with the best of both worlds. Kudos.
Hey Mickey! So glad you stopped by to visit and I'm very happy you're enjoying the recipes. Sorry it took me so long to get back with you. As far as the mixture goes, it is a store bought (jarred) item that is quite common in most "Mexican" aisles in the supermarket called "Recaito", made by the Goya family of products- it comes with or without Cilantro. It goes quite well with most anything, especially the beans...
Also, for an added zesty spice, try a brand of spices called "Sazon", it helps create a more "authentic" Mexican dish...great for spicing up the meat. Of course, if you can't find it just grab some Cumin, some Garlic and Onion Powder and a little bit of Cayenne and Salt...and you're off and running!
Thanks for the compliments and don't forget on that brisket to cook it under LOOOOWW heat for at least 3 hours, 4 - 5 if possible right around 275 - 300 degrees. I might have misspoke in the episode .
Enjoy!
Joe - "Culinary Cheapskate"
Hey, Joe! I just wanted to tell you how much I'm enjoying this video podcast. You're such a cutie and have great screen presence. I've also enjoyed your cameos as a judge on Stump The Chef.
In the beef enchiladas episode, you mentioned a sort of Mexican pesto with cilantro and parsley that sounds awesome. However, my Spanish is minimal, so I didn't manage to figure out how to spell it (at least well enough to turn up any hits on Google). Could you tell me what it is, and hook me up with a recipe? It sounds awesome! Also, any ideas on whether or not it would freeze as well as regular Italian pesto?
Have to go, as I'm now going to make brisket for the first time in my life! Thanks for the inspiration!
Excellent!!!