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Hello, everyone!! As promised, my latest food-related instructable has nothing to do with fish, tacos, parks or the same pot. It is however, heavily doused in alcohol, so ...
Feeds at least 6 people:500g of thin chipotle sauce (Available in most mexican supermarkets, recipe at the end)500g of thin tomato sauce (Called "caldillo" in Mexico)1.5 lbs of ...
First of all, make sure you have some beer to start. At least 4 cans or a 1.2 litter bottle will do
Pour the tomato and chipotle sauces into a deep pot and simmer over a very low flame
...and squeeze out as much moisture as you can, either with your hands or wrapping it in some cheesecloth or a clean kitchen towel.
Just make sure it's completely thawed, otherwise your hands will cramp like crazy
A very easy way to chop garlic is placing the flat side of a chef's knife over the cloves and just venting out all your frustrations over it. ...
Over the years I've found it wise to use less salt and more pepper than you'd think would be appropriate, but it's up to you
I don't know why, but meatballs like to be fondled. Take your time, do it right.....
Start with 1/3 of a cup at a time, until it resembles dough and hold together, then let it sit for 10 minutes so the bread crumbs absorb ...
hehe...just make sure all chunks are evenly sized. Must I reming you to have some more beer?
Grab about a tablespoon of the meat mixture, make a ball and then flatten it. Insert a cheese cue in the middle and then roll it around in ...
And it's premeditated. Finish your beer while eating the cheese and wat for the meatballs to cook through, aproximately 30 minutes over a medium flame
Don't tell me you actually need directions to cook steamed rice.... you're in deep crap my friend...Have some more beer and celebrate yet another thiumph
Simmer as many dried chipotles as you can tolerate in 3 cups of chicken stock, until it's reducedby one cup, then add 2cups of tomato sauce, 2 garlic ...
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