Fajitas de carne de res encebollado acompañado de arroz de fideo by @dubisortiz on 3Speak
¡Deliciosas fajitas de carne de res encebollado! 😋 En este video te enseño cómo preparar este plato tradicional acompañado de un exquisito arroz de fideo, papas doradas y aguacate fresco. Una rece...
Tags: #cocina
Today, this delicious luncho, arrofts of palito or arrod of fideoas of rice, encebollied, papas, and acucats, and avocado, accompanied of a delicious and juice of Guanabana. Accompanymen to the preparation. Here I have a fagita of meat, look, and I'll do encebollia. Let's do encebollia. Here I'm going to put adobo. This adobe has five ingredients, it has oregano, tomillo, laurel, also has and we're going to add a little of salsa of soya. We'll just to add salt. We'll just a little in the nevada. for that it's imprimne all that flavor, and then we'll continue with the procedure. I have here in the stupa, the recipe with the oil, and it's hot, and I'm going to etchardas to seal it. Look, let's put the fashita to seal it. Let's put in the meverer. We're going to let them that they're going tolling. And so we're going to be pendent, start to start it, and to put the rest that I have of the other phagita. One time that they are sealed, we're going to add a little of myel moustaza, to give a flavor delicious. Ajo machucado. We're all but machucated. We're going to revolving, so, we're going to revolving, for, to integrate. These pachita's the onion in redas, and we'll add tomato. We're going to add tomato. We're going to do the gandela, or the yamma, for that she, not to be used to cook in crux. There, we're going to do you. We're going to do some fashita incebollas. Let me to revolver it. For the, the onion and the tomato, they disperseen for all the meat, because the tomato, botes always their own juice, and the meat, also. And, we'll tap it with the with the llamas, very badita. We're pending to start to be vaulting, and, look, like the tomato and the, the, the, the, and the, they've got their own juice, for that she's just to make it all of the whole. We're going to be revolving, so that will be. And while it's, basting the meat, we're doing the rice. I'm doing the rice, I'll do a ross of pylito or arood of fideo. Also, they're called Cabeas of Angel. I have here recipient with an oil, and we're going to eat the feedo, to sort -preid it, to then, to then add the arras. It's an arras easy to do it, but it's very delicious. Telltem you, if you have done this arros of fide or a ross of parito? How do you call, where you live? And we're going to give it, and we're going to do it, and we're going to burn. They're going to put it, they're going to put it. Once that they are so, that are marroncito, we're going to add the rice. The rice is to add the rice first, and then to revolver it, to integrate with the video. Here, I'm a pocillo and a little. We're going to add the water. Let's add the water. Let's add two pocillo and one. We'll add also a sour, and we'll do it, and we'll just to cook it. Two pocillo and a and it's good of salt. It's a good to go to go ahead. It's a good to eat normal, that it's cooking. It's just so we've got the jam. And we'll get it very big, and we'll tap it. When it has seced well, we'll work it. We'll wait a few minutes, we'll give the other bolted, and there we'll apagm. And so, so this delicious almuer, of some bagita of rice, encebollia, accompanied of papitas, avocat, and arras of pared, or ron of pitho, or arras of pitho. And, Guanabana, very free for these calories. If you liked the video, regal-me a line and share.