2 Tsp Onion Flakes 1 Tsp Paprika 1 Tsp Cumin 1/4 Tsp Black Pepper 1 Tsp Garlic Powder 1 Tsp Oregano 1/2 Tsp Chili Powder PREPARATIONS: None. DIRECTIONS: 1- Combine onion flakes, paprika, cumin, black pepper, garlic powder, oregano and chili powder in a grinder. 2- Grind thoroughly until powdered.Read More
1 lb. (453g) Stew Beef 5 Corn Tortillas 8 oz (226g) Lettuce 1 Tomato 1 Onion 1 Cup Fine (2 oz / 57g) Shredded Cheese (Mexican Style Mix) Monterey Jack Cheddar Asadero Queso Quesadilla 2 Tbsp Vegetable Oil 1 Tbsp Tomato Paste 2 Tsp Taco Seasoning Sour Cream 2g Salt Preparations: 1- Mince the lettuce. 2- Dice the potato. 3- Slice the onion (half ring). Directions: 1- Fry the onions in vegetable oil until golden. 2- Mix in beef and continue frying until beef turns brown. 3- Stir in taco seasoning and tomato paste. 4- Add enough boiling water to cover the beef in an inch. 5- Cover the pot with a lid and simmer for an hour over medium heat or until the beef is fully cooked and the water is evaporated. Note: For soft taco skip the step 6 6- Preheat oven to 375 F (190 C), Hang tortillas over the oven rack as shown in the video and bake the tortillas for 5 to 7 minutes or until the tortillas are firm and receive a U shape. 7- Stir the salt in the beef and heat for a minute or two. 8- Shred the beef using forks. 9- Fill the tortillas with beef and top with sour cream, lettuce, tomato and cheese.Read More
- 2 Cups Rice
- 3 Carrots
- 5 pieces Chicken Thighs
- 1 Tsp Zafran (Saffron)
- Salt, Turmeric, Bay Leaves
- 5 Tbsp vegetable Oil
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water
1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.
Read more about Havij Polow carrot rice calories and nutritional facts