MiCocina

The Best Baby Back Ribs With the Instant Pot can be found right here. I first fell in love with baby back ribs when I was in Bogota Colombia, strangely enough. Making Baby back ribs in the instant pot makes for a quick turnaround and a great meal. As with most barbeque, the process is two-fold. First, there is the rub and then the barbeque sauce. The rub consists of equal portions of salt, pepper, garlic powder, paprika, and chili powder. The BBQ sauce is built from the following recipe 250 mL (1C) yellow mustard 60 mL (1/4c) honey 125 mL (/2c) vinegar 30 mL (2 Tbsp) brown sugar 15 mL (1 Tbsp) Worcestershire sauce 10mL (2Tsp) black pepper 5 mL (1tsp) salt 15 mL (1Tbsp) hot sauce I know you and your family will enjoy this dish. It's a great Fourth of July meal, by the way. If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina

Lemon cake comes second only to carrot cake in my book. It’s tart and pairs so well with coffee. It is the ideal Mother’s day dessert that brings the bright notes from the lemon and balanced perfectly with the sugar lemon drizzle. I know you will love it and so will your family. Big props to Cupcake Jemma, from whom I borrowed her grandma’s recipe. If you haven’t already swing by and check out her channel. You will not be disappointed. #cupcakejemmabakes Cupcake Jemma SPONGE: 225g butter, soft and unsalted 225g caster sugar 4 large eggs 225g self-raising flour (or add 2 tsp of baking powder) 2 lemons, zested DRIZZLE: 100g caster sugar juice of 2 lemons OVEN 338 or 170C 55 mins…… check at 45 and 50 If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina

This easy tomato soup recipe is lactose-free and packed full of flavor. When I was living in Bogota our family would go once a week to a restaurant called Harry Sasson which had the very best tomato soup ever. The secret, I was told, was in the use of coconut milk as the soup cream base. Ingredients: 8 - Tomatoes 1 - Onion Salt Fresh ground Pepper 5 cups of chicken stock The Secret: roast the tomatoes and the onion until they are slightly charred on the edges. Some variations you should try: Add 1-2 C heavy whipping cream after the tomatoes are blended. Garnish with bacon bits or croutons Add 1-2 C of coconut milk Garnish with fresh basil leaves If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina

Here is a great recipe for crispy potato stacks. Have you ever asked yourself what can you make besides mashed potatoes and baked potatoes? Well then you need to try crispy potato stacks. Yes, these stacks take 15 hours to make. So, you will have to prepare the night before or early in the morning for the evening's dinner. But they are quite the treat. Ingredients: Three large russet potatoes Parchment paper 2 cups of organic milk 3 tablespoons of salt One stick of butter A bread pan #PotatoRecipes 15 hour potatoes If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina

Tacos Birria are one of the tastiest tacos you can find on the streets in Mexico. What makes tacos. So unique is that the tortilla also has an additional layer of flavor. They are dunked in the meat use that the meat was prepared in. This adds another layer of explosion in its flavor profile. I know you will enjoy this recipe. It's not only great to eat but it's fun to make. Meat - 3 pounds 2-3 tablespoons of Salt Three dried Guajillo peppers Two dried ancho peppers Two chipotle peppers from a can 2 tablespoons of avocado oil 1 onion 4 diced garlic cloves 3 cups of beef broth 2 tablespoons of apple cider vinegar 14 ounces of peeled tomatoes Corn tortillas White cheese (Queso Chihuahua, or Manchego) To prepare the sauce you need to cut open the chilies and take out the seeds and the veins. Place them into a bowl and pour 2 cups of boiling beef broth on them to hydrate. Let them sit for 20 minutes. Add them to a blender with 14 ounces of peeled tomatoes and blend until smooth. Set it to the side. Prepare the meat by adding a generous portion of salt to all sides of the meat. Turn the instant pot on in the sauté mode. Wait for the bottom to get hot and then add the meat in such a way as to not overcrowd the pot. Let the meat brown 3 to 4 minutes per side. Remove the meat and then add diced onions to the pot. Lower the heat if necessary and continue to sauté the onions with a tablespoon of oil. Add the diced garlic to the onions and continue to sauté until the onions become translucent. Add 1 cup of beef broth to the pot and remove the fond from the bottom. Once the fund is completely removed from the bottom of the pot add a meat and the red sauce. Close the instant pot and turn on the pressure cooking mode. Select the timer for 30 minutes and let it cook on a zone. Allow the pot to natural release, remove the meat and pull it apart with forks. Making the tacos: Turn on your hot plat or comal and once it is hot enough dunk your tortilla into the red meat sauce and place it on to the Comal. Turn the tortilla over within 30 seconds to allow the red sauce to evenly coat the tortilla. Once the tortilla is hot enough add a tablespoon or two of meat, a pinch of cheese and fold the tortilla over it to make a taco. Add additional red sauce onto the tortilla before plating it. Garnish the plate of tacos with cheese and cilantro if you like. 0:00 Intro 0:25 Ingredients 0:40 Prepare the dried chilies 1:01 Prepare the meat 1:15 Preparing the sauce (consume) 1:48 Saute or brown the meat 2:07 add onions, garlic, beef broth and vinegar 2:33 Add meat and red sauce 2:48 Set Instant Pot to 30 minutes 2:52 Release and remove the meat 3:03 Prepare the Tacos 4:06 Plate the Tacos 4:16 The Bite If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina https://www.eater.com/platform/amp/22215718/how-birria-tacos-conquered-america

I wanted to share with you one of my favorite recipes for crispy chicken wings done in an instant pot. When I was making this recipe I thought I would make some jalapeño rice as well. So this video is a two for one. If you don't have an instant pot I highly recommend that you get one. Here are the ingredientes 1 tablespoon of paprika 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of salt Ingredients for the jalapeño rice: The same amount of rice as was added to the instant pot for the wings 1 teaspoon of salt 2 diced and deveined jalapeños Add the dry brine to the chicken wings and let them set for 10 minutes. Add a cup to a cup and a half of water to the instant pot. Place the trivet in the bottom of the instant pot and then place the chicken wings in the instant pot taking care not to let them fall into the water. Set the instant pot on high and the timer for 10 minutes. Place the top on the instant pot and wait for the opt to build pressure. When the pot beeps that it is pressurized, start preheating the oven to 450 degrees. When the instant pot beeps alerting you that the 10 minutes has passed then release the pressure and place the wings on a lined cookie sheet. Add a drizzle of oil to the wings and a pinch of salt. Place the tray into the preheated oven and set timer of 12 minutes or until the wings start looking crispy. Remove the tray when you are happy with the wings and toss them in the hot sauce. If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina #InstantPot #InstantPotRecipes

Here's a quick recipe for one. All you need is one chicken breast or thigh, a cup of rice, a cup and a quarter of chicken broth, whatever spices you have on hand, a handful of vegetables from the fridge and three tortillas. Every good home in the South has all of those. And maybe a jalapeños or two if you're lucky. Of course you need a pressure cooker too. I'm using an Instant pot. Here is the cooking chart for chicken when using an instant pot. Believe me, you'll want to write these down. They aren't found everywhere. For some reason people want to cook with frozen chicken and not fresh meat. * 6-ounce chicken breasts 6 minutes on high pressure for fresh/ 10 minutes on high pressure for frozen * 8-ounce chicken breasts 7 minutes on high pressure for fresh/11 minutes on high pressure for frozen * 10-ounce chicken breasts 8 minutes on high pressure for fresh/12 minutes on high pressure for frozen If you are enjoying these recipes, please consider buying me a cup of coffee. https://www.buymeacoffee.com/MiCocina Until next time. Mi Cocina es Tu Cocina.

Watch and learn a beautiful way of making toffee right in your own kitchen.

I enjoyed making The ultimate burger ever. It is literally the size of my head. There is no trick photography here. I had initially thought I would make it 1 pound of ground beef but my eyes were bigger than my design and I went ahead and made it out of one and a half pounds of beef. It was delicious it was decadent it was juicy, and I will definitely do it again. Thank you so much for subscribing. Your patronage means a lot to me and my family. And if you enjoy these recipes why don't you consider buying me a cup of coffee. I'll add the link below. https://www.buymeacoffee.com/MiCocina

Chicken Thighs with Mexican Street Corn Chicken is a a protein we many times overlook. Besides Pork it is the most readily available protein in may grocery stores and the one that graces most company dinner menus. But it don’t have to be boring. In my mind a boring piece of chicken is one that is forgettable or worse yet is dry-as-a-bone inedible. This can be remedied many times by choosing the right piece of the chicken. “THE THIGH”. It is by far the most juicer piece of the bird and for many beginner cooks you will find that it is the most forgiving. In other words you can overstep your cooking and the piece will still be delicious. Another piece to the puzzle is the crispy skin. It adds an additional layer of texture that makes us like it more. We are wired to believe that “Crispy is delicious”. As for the Mexican Street Corn, it’s a beautiful side dish that adds some brightness and color to the brown chicken and gravy. :) It’s easy to make and taste like you had to work really hard to get the flavors where you like them. Here are the INGREDIENTS: 3 chicken thighs - with skin and bone-in 1 onion 3 cloves of garlic (minced) (2 tsp) 2 cups of frozen corn 2 cups of chopped jalapeño BUTTER - about 4 tablespoons 1 cup of beer 1 cup of heavy cream 2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 1 tsp black pepper (freshly ground) 1 red chili pepper powder Juice of half of a lime If you are enjoying this video please consider buying me a coffee. https://www.buymeacoffee.com/MiCocina ETH 0xAfaa5B409b7794901A0f533E500beCE888e3dA45 BTC 3PNT411Tgvbnp6zTgoa54frHXRbdWVY8Gt #ChickenThighs #MexicanStreetCorn

Make them at home, Skip the grocery store. These caramel apple will have you coming for more.

I love to cook and here is a delicious curry dish with Turkey. It's a good alternative to regular Turkey made on Thanksgiving.