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prettygirlfood: Tacos de Barbacoa INGREDIENTS 1/3 cup  cider vinegar 3 tablespoons lime juice 3-4 canned chipotle chiles 4 cloves garlic, roughly chopped 3 1/2 teaspoons ground cumin 2 teaspoons dried Mexican oregano 1/2 teaspoon ground cloves 1 1/2 teaspoons freshly ground black pepper 1 1/2 teaspoons table salt or 3 teaspoons Kosher 2 tablespoons vegetable oil 4 pounds boneless chuck roast, excess fat removed 3/4 cup chicken broth, plus more as needed 3 bay leaves 20 warm corn tortillas Diced white onion, chopped cilantro and lime wedges for garnish METHOD Preheat the oven to 275°. Combine the cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so.  Transfer the spice paste to a bowl and set aside. Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces.  Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer.  Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes. Add the chile puree to the pot and stir until the beef is well-coated.  Add the chicken stock and bay leaves and bring the liquid to a boil.  Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal.  Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces. Taste and adjust as necessary for seasonings.  Serve spooned onto warm corn tortillas topped with diced white onion, chopped cilantro and lime wedges for garnish. Makes about 20 tacos
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ayepeeezyyy: BOBA @ coffee zone =) 
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prettygirlfood: Pasta w. Ham, Egg, & Black Pepper
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teen-age-dirtbag: ☾☻guys, gals, and grunge grunge grunge☻☽
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prettygirlfood: Sweet and Sour Chicken Ingredients For the chicken: 1 pound boneless, skinless chicken breasts salt + pepper 1 cup cornstarch 2 eggs ¼ cup canola or vegetable oil For the sauce: ¾ cup sugar 4 tablespoons ketchup ½ cup white vinegar 1 tablespoons soy sauce 1 tsp garlic salt Instructions Preheat oven to 325F. Spray a 9×13-inch baking dish with oil. Cut your chicken into bite-sized pieces. Season with salt and pepper. Put the cornstarch in a pie plate (or something similar). In a separate bowl, beat the eggs. Coat the chicken pieces with cornstarch, then dip into the eggs. Heat your ¼ cup oil in a large skillet over medium heat until hot. Add the chicken and cook until browned on all sides but not cooked through. While your chicken is cooking, whisk together all ingredients for the sauce. Set aside. When chicken is browned, use a slotted spoon to transfer the chicken to the prepared baking dish. Pour the sauce over top. Bake for one hour; stirring the chicken every 15 minutes. Serve over rice.
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prettygirlfood: Churros
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prettygirlfood: Tandoori Shrimp Salad 24 shrimp (peeled)2 T Rajah Tandoori Masala2-3 cloves crushed garlic, or 1 T garlic pastejuice from half a lemonsalt, pepperolive oil Salt and pepper shrimp.  Mix together tandoori masala with lemon juice and some olive oil and garlic.  Coat shrimp with seasoning and let marinate about 20-30 minutes.  Skewer and grill for just a few minutes on each side.    
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mysticfalled: q’d!
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prettygirlfood: Chicken teriyaki 2 tablespoons sake¼ cup mirin (sweet Japanese Rice wine)¼ cup soy sauce2 tablespoons light brown sugar2 teaspoons grated fresh ginger4 spring onions, white part only, slicedsplash of sesame oil800g (1¾ pounds) chicken thigh fillets (no skin or bones), cut into bite-sized pieces½ tablespoon neutral vegetable oilfreshly ground black pepperhandful of parsley leaves, choppedrice, to serveIn a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil. Add the chicken pieces and turn to coat each one of them in the sauce. Leave for 15-20 minutes.Heat the oil in a large, shallow frying pan (with a lid) and, using a perforated spoon, transfer the chicken pieces to the pan and sauté until they look cooked on the outside.Pour the marinade over the chicken, bring to a boil, then cover and turn down the heat, cooking for 5-10 minutes or until chicken is cooked through and sauce is thick.Stir in with freshly ground black pepper and the parsley. Serve immediately with rice.Serves 4-6
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