Chicken and turkey also work well (beef, not so much). Broth meat is already quite shredded when it is removed from the bones. Thus, to use it to make tacos, all you have to do is gently pat the meat dry with a clean cotton towel, put it in a medium pot, add a bit of extra...
Return shredded beef to slow cooker and set on Warm for another hour. Pressure Cooker Method If you have a pressure cooker, you can use it to shorten the cooking time dramatically. Place your beef into the pressure cooker and add 1 cup beef broth or chicken stock for every 2 lb of be...
First, use freshly grated cheese. The pre-shredded stuff has additives to keep it from clumping in the bag. However, that means that it doesn't melt as smoothly as freshly grated cheese. Secondly, stir the cheese in a handful at a time, stirring until it melts before adding more. ...
WHAT TO MAKE WITH LEFTOVER SPATCHCOCK CHICKEN A whole chicken lasts us several meals, and chances are you’ll have leftovers too! Add one or two of these meals to yourmeal planto use it up. Store the chicken in an airtight container in the fridge until ready to use in one of these d...
You can use store-bought deli corned beef or homemade corned beef (this corned beef recipe is glorious!). It’s the best way to use of your leftover corned beef. Deli corned beef allows this recipe to come together in less than 30 minutes! You can’t beat the homemade Russian dress...
Have you ever hesitated about eating a Japanese dish because you weren't sure how exactly you should eat it? This article covers how to properly eat tempura, udon, tonkatsu, onigiri rice balls, and other classic washoku cuisine. Learn when to use chopsti
Authentic Mexican barbacoa features meat— typically lamb but sometimes beef or goat—wrapped in banana or agave leaves and slow-cooked over an open flame or in an underground oven lined with hot coals. The result is tender, shredded meat that melts in your mouth. Barbacoa in Mexico is ...
This easy pulled pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. Plus, those burnt ends are to die for.
Toppings: Just like making a taco, everyone has their own preferences for toppings, so free to have fun with it. For this version, I went with shredded lettuce, cheddar and Monterey jack cheese, grape tomatoes, white onion, black olives, and some more pickled jalapeños. STEP-BY-STEP INS...
Use afood processorwith grater blade (my recommendation) or abox graterto rice the cauliflower. (I've got more methods for ricing and tips for the best way to do it in the post above.) Heat the olive oil in alarge skilletwith tall sides over medium-high heat, for1-2 minutes. ...