Mexican Shrimp Ceviche

The Best Ceviche Recipe - Downshiftology

SHRIMP CEVICHE

46M views · 1M reactions | Fried Quesadilla Nachos | Fried Quesadilla Nachos! Crispy, cheesy, and downright irresistible 🧀🌮 | By Chefclub Network | Fried Quesadilla Nachos. This is a whole new take on nachos. I've got flour tortillas and cheddar cheese on the inside and look how crispy they are and look at the cheese crust on the side of them right here. Now, I've got some taco meat and some cheddar and jack cheese that's going to go on top, melted. It's going to pour right on top and now, we've got your classic nacho toppings, jalapenos, tomatoes, scallions. Spread those around and then hit it with some sour cream right at the end

3.6M views · 107K reactions | Chris Magallanes is one of the owners and pitmasters behind Panther City BBQ in Fort Worth, Texas. Rooted in old-school barbeque techniques, he and his team pay homage to the past while putting some Tex-Mex flair into every dish. Their brisket elote cup is no exception. | Eater | Eater · Original audio

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11M views · 229K reactions | Taco Salad Bourbon Queso Bites | Taco Salad Bourbon Queso Bites! A bite-sized fiesta in your mouth 🌮🧀 | By Chefclub Network | Taco Salad Bourbon Queso Bites guys. I want to start by building my taco salad bowl. I'm going to use my flour tortilla here and go straight into this hot oil and using this motion of going up and down and twisting. I'm going to get a nice puff. It's just going to puff up beautifully like this and it will give us this nice bowl shape. Just drain it off here and then we're going to flip it over so that it remains and keeps that shape and then we're going to start by making our nacho cheese here. I've got some flour, some butter, some cream, the base for a sauce but I'm going to hit it with bourbon. I love the extra taste that the bourbon gives the cheese sauce. I actually prefer it over beer cheese. It gives a great flavor to this and I'm going to add some chipotle because we like it spicy, a little bit of salt and pepper to flavor it up. I'm going to spread it out in this pan here just to cool it down and add some jalapenos. I took the seeds out so that it's not too too spicy but it gives you a nice flavor. We'll go into the fridge for about five minutes and then this is ready to scoop out with my ice cream scooper here It gives me the perfect size ball and just enough that I want. I'm going to go straight into this flour and egg batter here and then right into my panko for a crispy outer crust. These are all five done here. So, I'm going to go ahead and fry these off. I've got plenty to make my taco bowls with. We'll go straight into the oil at 350 degrees and then these will be nice and golden brown. It should only take a minute or two. Let's flip over our queso bowl. It's nice and dry at this point and we can start building. I'm using pulled pork and some some homemade pico. You could use ground beef if you want. Whatever your family feels like. My family likes this one and then just top it with that beautiful queso ball. It's going to add some cheesiness and some goodness right over the top there. You can open it up and let that

cheesy tacos 🌮