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5 Ingredient Mexican Meals - Epic Flavor, Minimal Effort.

5 quick and tasty mexican meals simplified by using only 5 fresh ingredients. You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - https://madein.cc/0224-brian 🔪MY GEAR: FOOD PROCESSOR: https://amzn.to/3jF5LT2 BLENDER: https://amzn.to/3R8hFTO HALF SHEET PAN: https://amzn.to/41SQxy1 DUTCH OVEN: https://amzn.to/3SB4DAV INSTANT READ THERMOMETER: https://alnk.to/h6DEEJA QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx FAVORITE STAINLESS BOWL: https://amzn.to/3pTBCTo SHOP ALL MY GEAR IN MY AMAZON STORE: https://www.amazon.com/shop/weedssard... *As an Amazon Associate I earn from qualifying purchases* Tostada 2 cans of black beans 5g (1t) coarse salt 10g (1T) onion powder 10g (1T) ground cumin 5g (1t) garlic powder Olive oil Apple cider vinegar or lime juice Tostada shells Avocado cherry tomatoes, sliced Feta cheese Taco sauce or hot sauce In food processor, combine 1 drained can black beans, 1undrained can black beans, salt, onion powder, cumin, garlic powder. Process until smooth. Heat olive oil in large non-stick over med-high. Add bean puree to hot oil. Fry 10 mins, stirring frequently. Off heat, add dash of cider vin or lime. Heat tostada shells 350°F/175C, 5 min. Cheesy Mushroom Jalapeno Quesadilla 1 large onion, diced 1lb/450g mushrooms, diced 75g (1/3c) pickled jalapenos, diced Olive oil salt Large flour tortillas Chihuahua cheese Optional: Hot sauce, lime juice Saute mushrooms w/ large pinch of salt in olive oil over med heat for 10-15 mins until mushrooms are golden brown. Add onions & salt. Cook 5-7 mins til softened. Stir in pickled jalapenos. Layer cheese, veg mix, cheese, veg mix Fold in half, cook in pan with olive oil over med heat, pressing down until both sides are golden brown & cheese is melted (2 min per side) Chicken Enchiladas (makes 12-16) 1 can (400g) tomato sauce 5g (1t) coarse salt 5g (1 1/4t) granulated sugar 10g (2t) white distilled vinegar 40g (2 1/2T) chipotle in adobo 50g (6T) chili powder 400g (1 2/3c) water 1 rotisserie chicken (400-450g/3c meat) 200g (about 2c) shredded Mex blend cheese + more for topping Corn tortillas Optional: Cilantro In blender, combine tomato sauce, salt, sugar, vinegar, chipotle in adobo, chili powder, water. Blend until smooth. Pick chicken meat, chop, & mix with 200g/2c shredded cheese & 200g/1c enchilada sauce. Heat tortillas & brush each side with enchilada sauce.Fill tortillas w/ 1/2c chicken mix, roll, & place in oven safe pan Pour additional sauce over enchiladas & broil 2-3min. Top w/ sauce, cheese, & broil for 2 more min until cheese is melted Crock-Pot Al Pastor Tacos 3lb/1.5kg boneless pork shoulder, cut into 6-8 chunks 30g (2T) coarse salt 5g (2t) cumin 5g (2 1/2t) oregano 10g (4t) paprika 30g (5T) chili powder 2 bay leaves (optional) 2 20oz/550g cans pineapple Onion, small diced and rinsed Chopped fresh cilantro Corn tortillas Hot sauce and/or squeeze of lime Place pork chunks in slow cooker w/ salt, cumin, oregano, paprika, chili powder, bay leaves, & juice from 2 cans pineapple. Slow cook, low, 7-8 hours until tender. Pull apart half of cooked pork, chop it. (freeze other half for later). Cut 1-1.5c pineapple into small bite sized pieces. Caramelize pineapple pieces for 2-3 min in olive oil over med-high. Add chopped pork, fry until crispy around edges, 3-5min. Pour in a cup of pork cooking liquid. Cook until reduced. Weeknight Arroz con Pollo 5lb/2.5kg bone-in, skin-on chicken thighs 25g (2T) olive oil 20g (4t) coarse salt 5g (2t) black pepper 5g (2t) paprika 5g (2t) ground cumin 5g (2t) turmeric 10g (1T) onion powder 5g (1t) garlic powder 400g (2 1/4c) jasmine rice, rinsed 5g (2t) cumin 5g (1t) garlic powder 2g (3/4t) turmeric 2g (1/2t) onion powder 7g (1 1/2t) coarse salt 500g (1 3/4c) chunky salsa 650g (2 3/4c) water 150g (1+c) frozen peas Chopped cilantro Mix chicken thighs with olive oil, salt, pepper, paprika, cumin, turmeric, onion powder, garlic powder. Roast chicken in 450°F/230c oven on a sheet tray with wire rack sprayed with pan spray, 30-35 minutes until skin is crispy. In large deep pot, add olive oil, then saute rinsed jasmine rice 3-4 minsuntil translucent. Add cumin, garlic powder, turmeric, onion powder, and salt. Fry for another minute. Stir in salsa. Cook for 1-2min until cooked down. Add water, bring to simmer. Add peas, cover with lid, bake in oven with chicken for 15 mins. Remove from oven & rest, lid-on for 10 mins. Fold cilantro into rice. CHAPTERS: 0:00 Intro 0:43 Tostada 2:45 Quesadilla 6:58 enchiladas 10:08 al pastor tacos 13:31 Arroz con pollo #5ingredientmeals #easymexican