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Beef Birria Tacos - Takeaway Tacos - Episode 9 Ingredients: 1kg oxtails  1kg braising steak Sea salt and freshly ground black pepper, to taste 2 tbsp vegetable oil 1 onion, roughly chopped 1 garlic bulb, peeled 2 tbsp  tomato paste 2 tomatoes 2 bay leaves 1 tbsp whole peppercorns 1½ tsp coriander seeds 1 cinnamon stick 2 tbsp mexican oregano 2.4L beef stock 2 ancho chili peppers 3 guajillo chili peppers 3 chile de árbol peppers Small pinch of sugar 8 taco-size corn tortillas, for serving 2 cups shredded Oaxaca cheese, or mozzarella 1 medium lime, cut into wedges 1 cup of coriander  1 onion, finely diced  Method: Pat the oxtails and braising steak dry, then season with salt and pepper. In a large pot over medium-high heat. Sear the meat in batches for 2 minutes per side until browned. Set aside. Add onion and garlic to the pot, sauté until fragrant. Stir in tomato paste, tomatoes and cook for 3-4 minutes. Place bay leaves, peppercorns, cumin, cinnamon stick, and oregano in a cheesecloth sachet and tie shut. Add beef stock to the pot, bring to a boil, and add the bouquet garni, meat, and any juices. Add ancho, guajillo, and chile de árbol peppers. Cover and simmer for 2½ to 3 hours until the meat is tender. Remove the bouquet garnish. Blend the softened peppers with 2 cups of cooking liquid until smooth, then return the mixture to the broth. Season with salt and a pinch of sugar. Shred the meat, mix with a bit of broth, and season if needed. To make birria tacos, dip tortillas in the broth and cook in a hot pan. Add meat and cheese to one side of the tortilla, fold, and cook until crispy on both sides. In a bowl for dipping add the broth, chopped corainder, diced onion and lime juice! Enjoy! I struggled to find a lot of these ingredients locally but you can find all of the specialist bits at @Mexgrocer  #tacos #taco #birria #birriatacos #series
Beef Birria Tacos - Takeaway Tacos - Episode 9 Ingredients: 1kg oxtails 1kg braising steak Sea salt and freshly ground black pepper, to taste 2 tbsp vegetable oil 1 onion, roughly chopped 1 garlic bulb, peeled 2 tbsp tomato paste 2 tomatoes 2 bay leaves 1 tbsp whole peppercorns 1½ tsp coriander seeds 1 cinnamon stick 2 tbsp mexican oregano 2.4L beef stock 2 ancho chili peppers 3 guajillo chili peppers 3 chile de árbol peppers Small pinch of sugar 8 taco-size corn tortillas, for serving 2 cups shredded Oaxaca cheese, or mozzarella 1 medium lime, cut into wedges 1 cup of coriander 1 onion, finely diced Method: Pat the oxtails and braising steak dry, then season with salt and pepper. In a large pot over medium-high heat. Sear the meat in batches for 2 minutes per side until browned. Set aside. Add onion and garlic to the pot, sauté until fragrant. Stir in tomato paste, tomatoes and cook for 3-4 minutes. Place bay leaves, peppercorns, cumin, cinnamon stick, and oregano in a cheesecloth sachet and tie shut. Add beef stock to the pot, bring to a boil, and add the bouquet garni, meat, and any juices. Add ancho, guajillo, and chile de árbol peppers. Cover and simmer for 2½ to 3 hours until the meat is tender. Remove the bouquet garnish. Blend the softened peppers with 2 cups of cooking liquid until smooth, then return the mixture to the broth. Season with salt and a pinch of sugar. Shred the meat, mix with a bit of broth, and season if needed. To make birria tacos, dip tortillas in the broth and cook in a hot pan. Add meat and cheese to one side of the tortilla, fold, and cook until crispy on both sides. In a bowl for dipping add the broth, chopped corainder, diced onion and lime juice! Enjoy! I struggled to find a lot of these ingredients locally but you can find all of the specialist bits at @Mexgrocer #tacos #taco #birria #birriatacos #series

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