5 Ingredient Mexican Meals - Epic Flavor, Minimal Effort.

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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

[dabundis]

It really can't be overstated how powerful the combination of garlic powder, onion powder, and cumin is for turning whatever I have sitting in the fridge into a quick + tasty taco filling

[Cubeforc]

Please never change! These videos are always so well laid out and easy to follow, I've made dozens of recipes from this channel by now.

[JoshJones]

I can appreciate the simplicity, but you present complicated recipes better than most. So please don't stop the fancy stuff!

[chris]

I dont care if your recipe calls for 14 ingredients or 5, everything you make is worth it! Obviously if it requires a lot of ingredients it may not be something we eat weekly but when i do splurge on ingredients its usually your recipes im following and they're always great!

[antaresOOO]

Mexican born and raised here. A staple food for a 5 minute weeknight meal is Tostadas (5min cause we usually have everything prepped in advance). Beans are a must, the rest is up to you. Growing up we always had leftover shredded chicken. Make yourself a favor and top a tostada with beans, shredded chicken, any cheese of your liking, and any green stuff you want. A super easy, quick, delicious, and complete meal.

The formula for any mexican dish is:
Vehicle (tortilla, tostada, etc)
Cheese
Beans
Salsa
Any protein

Get creative, mexican cuisine is extremely simple yet versatile. Easy to get into and can also be super healthy with the right ingredients and methods (less oil, no deep fried stuff, etc)

[dustinhunley]

Just made the Arroz con pollo. Chicken fat dripping started smoking something fierce around the 22 minute mark, and I remembered I had some cabbage in the fridge. Chopped it up and shoved it under the rack of chicken, and now we have the ultimate veggie to accompany, and the smoke problem solved! Love your recipes, especially the quick ones. Thank you so much!

[moondustprincess]

I dont often comment but i love how educated you've gotten about certain food restrictions, you almost always give us subs for whenever there's pork or alcohol and that's so cool from someone who eats halal, so thanks <3

[horationelson]

I love both the fancy, aspirational, "I'd love to make that someday" and these easy, chill, "I'm going to go make that now" videos. I think the mix keeps it fresh and interesting 🙂

[sjaustindotcom]

I could be bummed that you've only been doing one video most weeks, but instead I'm choosing to be psyched that your one video includes five recipes. 🙂 Can't wait to give all of these a try!

[kencase]

Thanks Brian! I see some great dishes being added to my dinner rotation.. The last recipe for chicken and rice will be the first.

[prettyboy]

You are at 1.29M subscribers as I watch this. I found you when you had 29, 000 and were still Weeds and Sardines. I knew after watching one video that you were going to blow up. You are such a natural in front of the camera. I am thrilled that you are getting the recognition you deserve!

[adventure_hannah]

B-man is becoming the king of teaching and equipping how to cook practical and delicious meals with regular (or tight) budgets, regular (or tight) schedules, and regular ingredients. Thank you!!!!

[mikedameron]

Thanks for helping me with some new recipe ideas. I was a bit late watching this video and plan to incorporate some of your ideas into my recipes. I'm a 79 year old Vet of an Air Force career. As such, we lived in many places, in the U.S. and several foreign countries. We lived twice in the U.S. west and eat Tex-Mex foods often. several years ago, I had to take over cooking for my wife and I. Your recipes often get scaled down because two retirees don't need "Mess Hall" quantities. One thing I would like to see more of, is soups such as Pasta Fagioli, an easy Onion, Vichyssoise, etc. Some of the other chefs complicate things, no end. You seem to find compromises that save time and retain taste. Thanks for that.

[natemccormick]

Brian by far is one of the best cooking channels on Youtube! I love how he doesn't use msg as a crutch to add flavor to anything! he just uses his amazing knowledge and talent to create dishes for the at home cook!

[billandmaryoshea]

Brian, we love your content. You are feeding our household. I share your stuff with our adult kids to help them have great food without breaking the bank. I’m a hospital worker and your spring roll recipe saved my lunch plan!

[jms.]

With the right ingredients and proper but simple cooking methods, you can get top quality meals without the fancy preparation...very instructive! Thanks for the culinary demystification with these simple but solid recipes, Brian!

[kwombok]

hi bri, i really appreciate this type of video. i don't make most of your recipes since they are usually too much work for me (and i cook vegetarian). i've only been cooking for a few years (late start) and your content has really helped me get to the next stage after meal kits like hellofresh and purple carrot. i find that my biggest barrier to making food more often is that i've never really stocked a pantry so whenever i have to make something new it involves wandering around the supermarket for 1-2 hours and god forbid if i can't find what i need there then most of what i buy will probably go to waste. so, reducing the barrier of entry by limiting the # of ingredients is massively appreciated and a great way to help me cook more.

love all of your videos though, keep it up, you are my favorite food channel :)

[lindalor]

You're reading my mind again. I have some skin-on chicken thighs that I need to use and I was looking for a flavourful rice dish. I'll try your last dish first and work my way through the rest. These are the types of recipes that I need; quick, easy, and tasty!

[nestormacias]

As a mexican this is amazing. We eat a lot of street or cantina food here in CDMX due to the general lifestyle, so the fact you can recreate the favor we would get from a tacos al pastor place or a pollo de cantina amaces me. Keep it going

[jakerichards]

the undisputed recipe king of youtube, thanks for always keeping it real with the recipes brian!! u rock!!