Debug

[1 - 1] I get a lot of comments from people

[1 - 3] saying stuff like love the video would

[3 - 5] never make the recipe though because it

[5 - 7] has like 14 ingredients in it and I get

[7 - 9] it most people aren't going to spend 90

[9 - 11] bucks tracking down like 14 things to

[11 - 13] make some Advanced recipe so for

[13 - 14] everybody else out there who's just

[14 - 16] trying to make something nice for their

[16 - 17] family to eat today I'm going to show

[18 - 20] you guys five weeknight Mexican dishes

[20 - 22] that are super easy to make take only 15

[22 - 24] to 35 minutes and most importantly

[24 - 27] require only five ingredients each to

[27 - 29] clarify when I say ingredient in this

[29 - 31] video I'm referring to a fresh thing

[31 - 33] that you bought recently what doesn't

[33 - 36] count is spices salt oil vinegar hot

[36 - 38] sauce or any Pantry stuff that you would

[38 - 40] normally have on hand up first is the

[40 - 42] simplest and fastest dish in this video

[42 - 44] to make it into a food processor I'll

[44 - 46] combine one can of black beans with a

[46 - 48] second can of black beans that's not

[48 - 49] drained the bean liquor will help thin

[49 - 52] out the bean puree next in goes 5 G of

[52 - 54] salt 10 G of onion powder 10 G of ground

[54 - 56] cumin and 5 G of garlic powder now the

[56 - 58] lid goes on and I'll spin these beans

[58 - 60] for about 30 seconds until they're are

[60 - 61] pretty smooth looking and if you don't

[61 - 62] have a food processor you could just

[62 - 64] smash these beans up in the sauté pan

[64 - 66] when you refry them next I'll grab a

[66 - 68] large non-stick pan and drop it on the

[68 - 70] stove over medium high heat once that's

[70 - 72] hot in goes a bunch of olive oil then

[72 - 75] I'll scoop in my seasoned Bean puree and

[75 - 76] fry it in the oil for about 10 minutes

[77 - 79] stirring frequently frying the beans and

[79 - 80] spices in the fat like this makes them

[80 - 83] taste a lot better the beans especially

[83 - 85] lose that tiny thin canned flavor and

[85 - 87] they pick up more of a Savory Edge and

[87 - 88] after a few minutes of cook time these

[89 - 90] beans have reduced a little bit and the

[90 - 93] spices smell super fragrant note these

[93 - 94] beans are going to thicken as they sit

[94 - 96] so they should be a little bit thinner

[96 - 98] than you think at this point when it's

[98 - 99] time to serve I like to add a little bit

[99 - 101] of extra acidity in the form of lime

[101 - 103] juice but if you want to play strictly

[103 - 106] by the rules of pantry only the acidity

[106 - 107] that I would use is cider vinegar now to

[107 - 110] Plate this up I'll drop four corn toasta

[110 - 112] shells into a 350f oven to reheat and

[112 - 114] toast for about 5 minutes by the way we

[114 - 116] made enough reff fried beans for eight

[116 - 118] tostadas in total to serve this I'll

[118 - 120] drop a very generous dose of my re

[120 - 122] friedes on top of my hot tostada shell

[122 - 124] and smear that around then I'll top that

[124 - 127] with some perfectly Square Diced Fresh

[127 - 129] avocado then four to five sliced cherry

[129 - 131] tomatoes this will bring some nice

[131 - 133] moisture and texture to bring contrast

[133 - 135] to that soft avocado and the refried and

[135 - 137] then the fifth ingredient here is

[137 - 139] crumbly salty feta cheese to Top This

[139 - 141] I'll grab some taco sauce or some hot

[141 - 143] sauce from the fridge to bring a little

[143 - 145] additional heat and acidity and that's a

[145 - 148] week night tostada Supreme made with

[148 - 150] just five ingredients or six if you

[151 - 153] count half of a lime Oh either way this

[153 - 156] dish is fast easy to make and it's

[156 - 157] delicious enough where you won't get

[157 - 159] sick of it if you make it two or three

[159 - 161] times a week that is everything I want

[161 - 163] out of simple week night Mexican next up

[163 - 167] is a Cheesy mushroom jalapeno quesadilla

[167 - 169] to get started I'll make the sauteed

[169 - 171] veggie filling for that I'll medium dice

[171 - 174] one large onion yellow or white would

[174 - 175] work fine here and in total I need

[175 - 179] roughly 225 g next up is mushrooms I've

[179 - 182] got 1B pound are about 450 is G here and

[182 - 184] I'll cut those into thick slices I'll

[184 - 186] cut those slices in half then I'll cut

[186 - 188] those down into a medium small dice

[188 - 189] think of a size that'll fit comfortably

[189 - 192] suspended and melted cheese between two

[192 - 194] halves of a folded tortilla next I'll

[194 - 197] take 75 G of pickled jalapenos and dice

[197 - 199] them mediumly I tried this recipe with

[199 - 201] fresh jalapeno but it lacked acidity

[201 - 203] these pickled peppers help balance the

[203 - 205] fatty richness of the quesadilla cheese

[205 - 207] and once I've got my veggies cut up into

[207 - 209] a large sauté pan I'll add a lot of

[209 - 211] olive ol oil then my mushrooms and a

[211 - 213] strong pinch of salt quick tip cook your

[213 - 215] mushrooms for longer than you think most

[215 - 217] people don't like mushrooms because

[217 - 219] they're chewy and wet I call that

[219 - 221] undercooked mushrooms this size need at

[221 - 223] least 10 to 15 minutes of cook time to

[223 - 225] lose their water and reach a texture

[225 - 227] that humans would find enjoyable and

[227 - 228] once these mushrooms are golden brown

[228 - 230] I'll add in all of my onions a pinch of

[230 - 232] salt and then I'll stir to combine and

[232 - 234] cook for 5 to seven more minutes from

[234 - 235] here on out I'm going to cook this over

[235 - 238] medium heat to avoid over caramelizing

[238 - 239] the onion because that'll make the case

[239 - 241] badilla too sweet and after a few more

[241 - 243] minutes I've got soft onions and tender

[243 - 245] mushrooms so I'll add in all of my

[245 - 247] chopped jalapeno then stir I just want

[247 - 248] to combine these with the mushrooms and

[248 - 250] take off their chill the veggie mix goes

[250 - 252] off heat for a second while I grab a big

[252 - 255] floppy flow tortilla first thing down is

[255 - 258] a big grip of the only true quesadilla

[258 - 260] cheese I know

[260 - 262] Chihuahua I think that's how you say it

[262 - 264] this cheese was designed to be melted

[264 - 266] between tortillas you guys it's mild in

[266 - 268] flavor it's creamy and super stretchy

[269 - 270] sub in a meican blend of course if

[270 - 272] that's what you have or what you prefer

[272 - 274] next I'll add in a lot of my mushroom

[274 - 277] mix maybe 3/4 of a Cup's worth then

[277 - 279] another big handful of cheese maybe

[279 - 281] about a cup and a half per quesadilla

[281 - 283] then one last big scoop of veggies next

[283 - 285] I'll fold this thing up move it over to

[285 - 288] a medium heat 12-in sauté pan add in a

[288 - 291] lot of oil more than you think then I'll

[291 - 292] drop in my folded tortilla note I'm

[292 - 294] swirling the bottom edge of this thing

[294 - 296] to make sure I've got even coverage and

[296 - 297] once this tortilla is in the pan I'll

[297 - 299] come back with my largest spatula and

[299 - 302] gently press it down to ensure deep

[302 - 304] intimate pan contact this will prevent

[304 - 307] splotchy uneven Browning and give us a

[307 - 309] perfectly crisped quesadilla now while

[309 - 311] this Cooks I'm going to thank Maiden for

[311 - 313] making this perfect 12-in quesadilla

[313 - 316] melting pan and for sponsoring this

[316 - 317] video if you've been watching this

[317 - 318] channel for a while you've probably

[318 - 320] noticed that over the last couple of

[320 - 321] years I've switched pretty much all of

[321 - 323] my cookware to maiden maiden is become

[323 - 325] my go-to cookware brand because they

[325 - 327] designed professional quality products

[327 - 329] for the home cook that are so functional

[329 - 330] and heavy Duty that they're also used in

[331 - 332] multiple three Michelin starred

[332 - 334] restaurants like ainea in Chicago that's

[334 - 336] a big deal you guys know that I love the

[336 - 338] functionality and easy cleanup of a

[338 - 340] non-stick pan and I fully endorse

[340 - 342] maiden's non-stick line but maiden's

[342 - 344] stainless clad line is actually my

[344 - 346] favorite the 12-in fry pan that I'm

[346 - 347] using to crisp this quesadilla is the

[347 - 349] same one that I used earlier to

[349 - 351] perfectly sauté that mushroom mix the

[351 - 352] curved walls on this pan are

[352 - 354] specifically calculated for deeper

[354 - 356] searing and easy toss toss tossing and

[356 - 358] thanks to that premium five ply

[358 - 360] stainless steel on on all sides not just

[360 - 362] the bottom I'm getting even heating

[362 - 364] great heat retention and great control

[364 - 367] for a crispy perfectly golden brown

[367 - 368] quesadilla to pick up a few pieces of

[368 - 371] made in cookware or completely upgrade

[371 - 372] your whole setup head to my link in the

[372 - 375] description below to save on your order

[375 - 376] thank you made in and after 2 minutes of

[376 - 378] fry time I'll peek under the first side

[378 - 381] to see how it looks and that looks great

[381 - 382] so I'll flip it over continue to press

[382 - 385] this down and Fry over medium heat for 2

[385 - 386] more minutes the keys to a perfectly

[387 - 389] Brown quesadilla are constant gentle

[389 - 391] onward pressure and plenty of oil on the

[391 - 393] pan side and once it's cooked look at

[393 - 395] this thing the tortilla is fried it's

[395 - 397] flaky and it's a little bit sweet The

[397 - 400] Filling is earthy creamy and gooey the

[400 - 402] jalapeno brings that perfect dose of

[402 - 404] Briny heat with just a little bit of

[404 - 406] acidity and the mushrooms have a meaty

[406 - 408] firm texture that's perfect with the

[408 - 411] melty cheese oh my God honestly who

[411 - 413] needs a grilled cheese when a

[413 - 416] quesadillas on the menu it's Peak melt

[416 - 418] up next is a simple but effective

[418 - 420] chicken and enchilada that ditches the

[420 - 423] lasagna style bake for a process that's

[423 - 425] cleaner and honestly better to get

[425 - 427] started I'll combine 1 400 G can of

[427 - 430] tomato sauce with 5 G of salt 5 g of

[430 - 432] sugar 10 G of white distilled vinegar 40

[432 - 436] G of Chipotle in Adobo oh oh

[436 - 441] no that's spicy dude all right 50 g of

[441 - 444] chili powder and then 400 G of water or

[444 - 446] roughly one empty tomato sauce cans

[446 - 447] worth of course if you don't have a big

[447 - 449] blender like this one you could spin

[449 - 450] this up with an immersion blender or

[451 - 452] throw everything into a food processor

[452 - 454] no problem and once I've got my spicy

[454 - 456] chili flavored enchilada sauce I'll grab

[456 - 459] one large rotisserie chicken and pick

[459 - 460] off all the meat how much meat you get

[461 - 462] will definitely depend on your bird's

[462 - 464] size but in total to make 12 to 16

[464 - 467] enchiladas you'll need about 400 to 450

[467 - 469] G of meat and once this meat is picked

[469 - 471] off I'll run my knife through it three

[471 - 472] or four times to break it down into

[472 - 474] small pieces that are roughly the size

[474 - 476] of crumbled feta cheese next I'll

[476 - 478] combine the 400 G of picked and chopped

[478 - 480] chicken meat with 200 g of shredded Mexi

[480 - 483] Blended cheese and roughly 200 g of the

[483 - 484] enchilada sauce I'll give that a quick

[484 - 486] stir to combine and mention that

[486 - 488] combining the meat cheese and sauce

[488 - 490] together helps keep everything glued

[490 - 492] together once we reach full melt and

[492 - 494] helps us avoid my pet peeve with

[494 - 496] enchiladas which is stuff falling out of

[496 - 497] the sides when you lift it out of the

[497 - 498] pan now to build these things I'll drop

[498 - 501] some corn tortillas into a large pan to

[501 - 502] heat them up to make them pliable and

[502 - 504] once these tortillas are warmed through

[504 - 506] and stacked up on a plate I'll grab my

[506 - 508] sauce and a brush and then coat the

[508 - 510] tortillas with one to 2 tblspoon of

[510 - 512] sauce per side I'll flip this over then

[512 - 514] paint the backside real quick then I'll

[514 - 516] grab about a half2 cups worth of filling

[516 - 518] tuck it into a straight line then roll

[518 - 520] up the tortilla from here I'll scoot all

[520 - 522] of my rolled up enchiladas to the same

[522 - 524] pan that I used to heat the tortillas

[524 - 526] and tidy them up into a line with the

[526 - 528] bottom seam tucked up underneath next

[528 - 529] I'll pour about a cups worth of sauce

[529 - 532] right on top to further saturate the

[532 - 534] tortillas with chili flavor then I'll

[534 - 535] brush that to cover and make sure that

[535 - 537] it's evenly spread next I'll scoot this

[537 - 540] pan under my Broiler about 8 in away

[540 - 542] this pan can go up to 500 F by the way

[542 - 544] which is where my Broiler is but if

[544 - 545] yours gets hotter you may want to use a

[545 - 547] stainless steel pan and after two to 3

[547 - 549] minutes of broiling I'll pull this out

[549 - 551] and you can see the sauce is nicely

[551 - 552] baked onto the tortillas and the cheese

[552 - 554] inside is just starting to melt to

[554 - 557] finish I'll slather on just a little bit

[557 - 558] more sauce then I'll top this whole

[558 - 561] thing with a couple liberal grips of

[561 - 563] standard issue shredded Mexi cheese

[563 - 564] Chihuahua would also be a good choice if

[564 - 566] you bought that for quesadillas and had

[566 - 568] it left over okay back under the broiler

[568 - 570] for another 2 minutes just to finish

[570 - 573] melting the cheeses and then we'll cut

[573 - 576] to that glorious melt shot ooh baby you

[576 - 578] guys this is an easier cleaner way to

[578 - 580] make delicious enchiladas the more

[580 - 583] standard issue mom way is basically the

[583 - 584] same amount of work as lasagna and while

[584 - 587] that's good it's messy and sloppy and

[587 - 589] it's more of a weekend dish these

[589 - 591] enchiladas are just as melty just as

[591 - 593] cheesy but they're put together so much

[593 - 595] better flavor-wise you get some dark

[595 - 597] Smoky Chipotle flavor you get that

[597 - 599] earthy corn flavor from the tortilla and

[599 - 602] of course you get the exhilarating dumb

[602 - 604] fun of melted montere jack cheese make

[604 - 606] these soon you're going to be stoked

[606 - 609] okay recipe four uses the crock pot to

[609 - 612] make an approximation of alpastor tacos

[612 - 614] to get started I'll grab 3 lbs of

[614 - 615] boneless pork shoulder if you don't eat

[615 - 617] pork this recipe would also work with

[617 - 619] beef chuck or chicken thighs now I'll

[619 - 621] just cut the pork into six to eight

[621 - 624] large chunks I go with 3-in pieces here

[624 - 626] because those become pull apart tender

[626 - 628] in about 1 8 Hour workday's worth of

[628 - 630] cooking so they'll be ready when I'm

[630 - 632] ready to make dinner next I'll slide

[632 - 634] this pork into the slow cooker then top

[634 - 637] with 30 G of salt 5 G of cumin 5 G of

[637 - 639] oregano 10 G of paprika 30 G of chili

[639 - 641] powder a couple bay leaves if you've got

[641 - 643] them then because this is Al Pastore the

[643 - 645] juice from two cans of pineapple I'll

[645 - 647] save the pineapple part for the taco

[647 - 649] filling later on once the pork is

[649 - 651] covered in spiced fruit juice I'll pop

[651 - 653] the lid on my crock pot then slow cook

[653 - 656] for 7 to 9 hours 8 hours later or after

[656 - 658] work I'll check back and you can see

[658 - 659] that this meat is cooked down quite a

[659 - 661] lot and we've got some really flavorful

[661 - 663] looking cooking juices to test for

[663 - 664] tenderness I'll grab two forks and just

[664 - 666] pull this meat apart textually I want it

[666 - 668] to come apart easily but I don't want it

[668 - 671] too soft and mushy next I'll take about

[671 - 672] half of the meat and run my knife

[672 - 674] through it two or three times to break

[674 - 675] it down I'll freeze the other half of

[675 - 677] the meat in its cooking liquid for

[677 - 679] future Taco Pleasures sizewise I want

[679 - 681] pork that's kind of small because in my

[681 - 683] opinion that fits in a tortilla much

[683 - 685] better than larger shreds of meat the

[685 - 687] last little bit of prep here is to take

[687 - 689] some of that canned pineapple that I

[689 - 690] harvested the juice from earlier and cut

[691 - 692] it into small pieces for that I'll just

[692 - 694] quarter the Rings then cut those

[694 - 697] quarters down into e for 6 to8 tacos I

[697 - 699] need about a cup to a cup and a half of

[699 - 700] chopped pineapple Now to turn all of

[700 - 702] this into taco filling I'll grab a large

[702 - 705] non-stick pan in this case 12 in and

[705 - 707] heat it up over medium high heat once

[707 - 709] that's hot in goes a long squiggle of

[709 - 711] oil then my chopped pineapple and I'll

[711 - 713] caramelize this for 2 to 3 minutes I'm

[713 - 714] trying to recreate the CH vibe that

[715 - 716] pineapple gets while sitting on top of

[716 - 719] the L Pasto spit called the trumpo and

[719 - 720] once the pineapple has taken on some

[720 - 722] nice caramelization I'll add in my

[722 - 724] chopped pork and Fry everything for

[724 - 726] about 3 to 5 minutes to crisp it up

[726 - 727] around the edges this gives the pork A

[728 - 730] carnas vibe that tastes very good it

[730 - 732] also helps bring some more complicated

[732 - 734] flavors to the final dish slow cooked

[734 - 736] pork right out of the crock pot is a

[736 - 738] little bit one note and kind of wet

[738 - 740] tasting speaking of wet once this pork

[740 - 742] is taken on a little crispness I'll add

[742 - 744] in three to four small ladles worth of

[744 - 746] the cooking liquid maybe about 100 G or

[746 - 748] about a cup this will overall Lube up

[748 - 750] thep Taco filling making it really juicy

[750 - 752] and unctuous but it also brings that

[752 - 754] dark chili flavor to the table that

[754 - 756] we're looking to help mimic the alpastor

[756 - 757] I'll give this a few tosses now to make

[757 - 759] sure everything's getting coated then

[759 - 760] I'll cook down the liquid until the pork

[760 - 762] juice has turned into more of a glaze on

[763 - 765] the meat to Plate this up I'll set up

[765 - 767] three double stacks of hot and floppy

[767 - 769] corn tortillas then I'll fill each one

[769 - 771] with 3 to 4 ounces of pork and pineapple

[771 - 773] I'll top that with ingredient four small

[773 - 775] diced onion by the way I rinsed this

[775 - 777] onion under the sink to remove any of

[777 - 779] that raw sulfury Edge that gives you

[779 - 780] dragon breath and then finally

[780 - 782] ingredient five is a ton of chopped

[782 - 784] fresh cilantro I also like to hit these

[784 - 786] with either a squeeze of lime or some

[786 - 788] kind of smoky chili based hot sauce from

[788 - 791] the fridge and that's a simple alpastor

[791 - 793] is Taco that you can make with about 20

[793 - 795] minutes of active work start it in the

[795 - 797] morning and then be eating tacos within

[797 - 799] 20 minutes of walking in the door after

[799 - 802] work it's fruity it's Porky it's fresh

[802 - 805] and it's bright authentic no but this is

[805 - 808] a Wednesday night Taco that tastes like

[808 - 810] one you'd have on vacation okay I saved

[810 - 812] my favorite recipe for last this is my

[812 - 816] weeknight version of AOS con poo or

[816 - 817] chicken with rice to get started I'll

[817 - 820] grab 5 lbs of bone in it skin on chicken

[820 - 823] thighs and then preheat my oven to 450 F

[823 - 824] into the chicken bowl I'll combine 25 G

[824 - 827] of olive oil 20 G of salt 5 G of black

[827 - 830] pepper 5 G paprika 5 G cumin 5 G

[830 - 832] turmeric 10 G onion powder and 5 G

[832 - 834] garlic powder next I'll jump into the

[834 - 836] bowl and toss all that until the chicken

[836 - 838] is evenly coated then I'll grab a sheet

[838 - 840] Tray Line it with foil so that it's much

[840 - 843] easier to clean later on then I'll put a

[843 - 845] wire rack on top of that spray it with a

[845 - 847] liberal amount of pan spray to keep the

[847 - 848] chicken from sticking and again to make

[849 - 851] clean up easier then I'll lay out all

[851 - 853] nine pieces of chicken thigh hey BR what

[853 - 855] about breasts yes you can sub those in

[855 - 857] but the cooking process is going to be

[857 - 859] different check out my grilled chicken

[859 - 861] video for how to cook chicken breast

[861 - 863] properly use this marinade but that

[863 - 865] cooking technique good luck next I'll

[865 - 868] load this chicken into my 475 F oven and

[868 - 870] roast it for 30 to 35 minutes while that

[870 - 872] cooks I'll grab a large deep pot and

[872 - 874] drop it on the stove over medium high

[874 - 876] heat in goes a long hit of olive oil

[876 - 879] then 400 G of rinsed jasmine rice next

[879 - 881] I'll fry that rice in the oil stirring

[881 - 883] frequently for about 3 to 4 minutes I

[883 - 884] want to cook this rice until it's

[884 - 886] translucent and smelling just a little

[886 - 889] bit toasty next in goes 5 G of cumin 5 G

[889 - 891] of garlic powder 2 G turmeric 2 G onion

[891 - 893] powder and 7 G of salt I'll just stir

[893 - 895] that in real quick and fry it with the

[895 - 897] rice for about a minute or until things

[897 - 899] are smelling ciny you know like a

[899 - 901] delicious armpit next I'll add in 500 G

[901 - 904] of standard issue chip friendly salsa

[904 - 907] don't use anything thin or overly spicy

[907 - 909] here salsa is kind of a cheat code for

[909 - 911] squeezing in Max flavor with minimal

[911 - 913] ingredients it's one ingredient that's

[914 - 916] also like six it's got pre-cooked onions

[916 - 919] garlic chilies and tomato all existing

[919 - 921] in the perfect balance I think they call

[921 - 923] that a hack once My Salsa cooked down a

[923 - 924] little bit and Rusty looking like this

[924 - 927] I'll add in 650 g of water bring the

[927 - 929] whole pot up to a low simmer then in

[929 - 931] goes 150 g of frozen peas now the lid

[931 - 933] goes on and I'll throw this pot into my

[933 - 936] oven on the top rack above my chicken 15

[936 - 937] minutes later I'll pull out my rice and

[937 - 939] rest it on the stove for 10 minutes and

[939 - 941] after 10 minutes when I pop the top on

[941 - 943] this rice you can see we've got

[943 - 945] beautiful swollen individualized grains

[945 - 947] that aren't gluey or stuck together now

[947 - 949] the fifth ingredient in this dish is

[949 - 951] chopped fresh cilantro normally my Latin

[952 - 953] rice would also get lime juice but the

[953 - 955] beauty of this salsa is that it brings

[955 - 957] all the acidity that we need okay let's

[957 - 959] check back on the chicken after after 35

[959 - 961] minutes you can see that looks freaking

[961 - 964] amazing the skin is fully rendered and

[964 - 967] evenly crisp listen to

[970 - 970] this chicken and rice or a roast con Pua

[970 - 973] you guys is very good tasting food it's

[973 - 975] as simple as that I'll eat this dish

[975 - 978] happily every day of my life wedding day

[978 - 981] Christmas Day Groundhog Day or the last

[981 - 983] meal on my last day I like it a lot is

[983 - 985] all that I'm saying and I think you will

[985 - 987] too let me know in the comments if this

[987 - 989] video was useful to you and let me know

[989 - 991] which dish you might try this week check

[991 - 993] out this video for more week night meals

[993 - 995] under three bucks if you want some more

[995 - 997] ideas for weeknight cooking that's easy

[997 - 1000] cheap and delicious I'll see you there

[1000 - 1006] and let's eat this