How to Make the Best Carne Asada Tacos With Pati Jinich | NYT Cooking скачать в хорошем качестве

How to Make the Best Carne Asada Tacos With Pati Jinich | NYT Cooking

Get the recipes: Sonoran Carne Asada Tacos: https://nyti.ms/2YjNrEW (4:03) Frijoles de Fiesta (Fiesta Refried Beans): https://nyti.ms/3297qXP (4:21) Chile Verde Guacamole: https://nyti.ms/3297DKB (4:32) Salsa Tatemada Norteña (Fire-Roasted Salsa): https://nyti.ms/3aI3WiN (4:38) Carne Asada Lorenza: https://nyti.ms/2El7pYy (5:02) “At a taco stand anywhere else, carne asada is grilled meat,” the Mexican chef Pati Jinich writes. “But in Sonora, a carne asada is the weekly gathering of friends and family, with the dish at its heart.” Follow along as Pati Jinich shows you how to cook each component of the meal: the meat, the fire-roasted salsa, the refried beans, the smashed guacamole, and the corn and flour tortillas. Featuring special appearances by her two sons, who fill in as cameramen and taste-testers. ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).