How to Make a Complete Mexican Dinner for Four People on a $25 Budget

Give me like 25 bucks and I'll make you a full Mexican dinner for four. And no, we won't be sharing one burrito with everyone. Crispy chicken tinga tacos, incredibly delicious chorizo fried rice, and puff pastry churros in warm chocolate. So, please. About 25 bucks. I tried to fit in 20, but I had to change something. So, if you fit into this budget and are going to eat this deliciously for four people, I think a couple of extra dollars wouldn't hurt. Do you agree? This is very delicious.

Crispy chicken tacos with tinga. Chicken stewed in a rich, spicy, warming and incredibly delicious sauce. Oh, that will be delicious. This will be great. Everything is just great. Now is the perfect time for such a dish, right? Truth. And when is not the ideal time for such a dish? There is no such thing. When? Corn. No, when is not the perfect time? when not. A. When is not the perfect time for Corn on the Cob. Screen of death. I'm serious. Oh, it's back. Seriously, what would that be? I thought we fixed the camera.

What is not suitable for this time of year? Wait. Max said "corn." Because corn. You won't find corn on the cob everywhere. I suggested a video about corn, and he rejected it. I.I don't know where you live, but maybe Nebraska. I was just about to say something about Nebraska. They definitely have corn. Don't they have Almost all the corn in the world comes from Nebraska. corn. So, not that option. Good. What about Illinois? There are continuous corn fields there. They have corn there, but who doesn't have it? Illinois is next to Arizona. There is no corn at all. That damn plant burns to the ground before it grows an inch. Okay,

enough of this nonsense. Let's cook. So what? Who's making noise there? Someone is renovating their house. Damn it. Let's go. That's it. Chicken thighs, boneless and skinless. We adore them. A little oil, neutral oil. No need to invent anything. Olive oil is not needed here. And now kosher salt and pepper. Do this on both sides. A little more oil, a little more of this stuff. Okay, let's take a small saucepan. The saucepan is heating up. Add oil. Let it warm up a little. Now we put the chicken in and just fry it. You can leave it for a few minutes. We don't cook it until it's fully cooked. Then we add the rest of the ingredients, and it cooks like this. For

now, leave it alone, give it a couple of minutes, and then turn it over. So, if we look at Ah, nothing special. Let's look here. There is a little. And don't worry if it falls apart a little, because it will eventually. This is how we make our tacos Two minutes. And we take them out. Okay, let's take everyone out. O. Wonderful. You can leave all of that. I add a little more oil and chopped onion. Give it three to four minutes to soften. Time for garlic. Make room. I know, it doesn't look very good there. Don't worry about it. And now it's time for garlic. Who said I was worried? It's you who's worried. Are you worried, people at home?

Give it a minute to let the aroma develop. And we add the following. A can of chopped tomatoes. This is a salsa-type option, which is just great And then about a third of a can of chicken broth or water. It was chicken broth. Just what was in the jar. And cumin, oregano, a pinch of salt and pepper, a couple of crushed chipotle chilies. And bring to a boil. Stir, of course. By the way, remember all that black stuff that stuck to the bottom? Look. I don't know if you can see it now, but everything is gone. Everything went away. Look. The liquid did it. She lifted all the flavor that had stuck to the bottom. And when it boils, turn the chicken over and cover with a lid.

Push this little bit of juice left on the plate under the bottom so that it is covered. Bring to a boil again And when it boils, cover and leave for 15 minutes, until it becomes very tender and soft. For now, I'll put that aside and we'll start making refried beans. We start with a preheated pan and our chorizo. This is pork chorizo. My favorite. You can take beef. I don't think it's as tasty. You can use soy chorizo, which is actually quite good if you don't want meat. Well, that sounded bad, did n't it? You can use soy chorizo, which is pretty good if you don't want pork. So, this is what you just want to distribute and fry.

This will take, you know, probably four or five minutes. And don't worry about what sticks to the bottom. This will be great. I like the crust that's starting to form here. And if you don't know, chorizo is just pork, raw pork seasoned with chili, spices and all that, if you don't know. Maybe if you're from Norway or y-y-y-y it's visually different from Spanish chorizo, which is cured like a sausage and tastes completely different. It's almost done.

We can start adding canned refried beans. Yes, I use canned ones. I try to make it as simple as possible for myself. Just for me and for you. Two cans. Guys, these are actually some of my favorites. Now the cooking process has slowed down significantly because of them, but that's okay. Let's add a couple of things. First, a little cumin, and how about a little bit of the brine from the pickled jalapeños and mix it in. Oh, look, the chorizo gave the beans such a nice light reddish hue.

Okay, let's give them a couple of minutes to let the flavors blend. Oh, my heart beats faster with every movement of the spoon. Okay, they're great, and we're going to add a small handful of shredded Monterey Jack cheese to amp up the flavor a little. Okay, I'll cover them. Now we can tackle the chicken for step two. We are almost at the finish line. Fresh Clean Tees is a sponsor of this video. And you know, when they first approached me, they had no idea that I had been wearing their T-shirts for years.

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20% off everything at Fresh Clean Tees until the end of the year. I've been wearing Fresh Clean Tees long before they asked me to talk about them. They just finally caught up. Okay, look at this. Boom. Ovva. Wow, look. Oh, just a little. Okay, here's the next step. Turn off the heat for a second, now take out the chicken. If you can get it so that it doesn't fall apart, that's the point. Follow, watch. We get the whole chicken. Wait a second. And now, using two forks, we do this. We shred the chicken. Look at this. Just grind. This will go inside the taco, so don't leave any large pieces.

Small pieces are needed. And the aroma that comes from this is simply incredible. Chipotle works wonders here. I mean, sure, chipotle works wonders everywhere, but oh yeah, it makes a great serving for four. So chop it up however you like. And when you're done, turn the pan over. The fire can be turned on again, and the chicken can be put back in. Now let's let this simmer for another four or five minutes. Not as intense as it was. I can make it quieter. Because now the sauce will thicken. It will coat the chicken nicely. And it will make the perfect taco filling. But you don't have to look at it. I'll put that aside. I'll prepare our dessert

because it needs to go in the oven. This is a baking tray. This is parchment. And this is store-bought puff pastry, because I don't make my own. I've never done it myself. It's a lot of work, and I'm not ready to do it. Especially when you can buy it like that. It's that simple. So, you just have to divide it here and roll it out. Ideally. It is very difficult now. No, it's very difficult. By "very difficult" I mean not at all. I like pieces about an inch long. So I'll do it like this.

Take the puff pastry, and don't do it while it's warm, because it becomes sticky Now twist. Spin, spin, spin. And when you're done, secure the end to the paper. Do you understand? They don't have to be perfect, and this one clearly wasn't. I'm not some trendy baker. But don't worry. No one ever thought you were like this. Maybe they think so. Good. Continue until you run out of space. This is so fun. Says the world's biggest swindler. I think a version of this is in my first cookbook, Santa's Cooking Boy. Just a bunch of recipes. A ridiculous name, by the way, but it works because that's literally what I thought at the time

. Just a bunch of recipes. And you will see that this is a very simple recipe. The fact that I'm not very good at doing this won't affect the result in any way. They'll be great when we're done. I know what you're doing. Max just walked past me and is eating chicken tinga straight from the pot because it's so delicious, right? So, the oven is preheated to 200 degrees , and they will be there for 20-25 minutes, until they are crispy, golden, and beautiful. In the meantime, I'll show you the sprinkles. That's it. This is a small bowl.

This is sugar, regular white sugar, for every day. Sugar, cinnamon, and mix it all together. And in 25 minutes, when they come out, we'll use it, and oh my god, wait, some more. Ready for this? This is 3 ounces of semisweet chocolate that we will chop. And then this. A little more of this. I love semi-sweet chocolate. I love him. Okay, roughly chop, roughly chop. Yes, in a microwave-safe bowl. And now some milk. And when the time comes, we'll melt it in the microwave for 10-15 seconds. Give it 15 seconds, stir. The same. If you need a little more milk, add a little more until the consistency is perfect for pouring. But you will see for yourself.

Now it's time for the chicken tinga and refried bean tacos. Okay, one last thing before we start. This is shredded green cabbage, and this is some chopped pickled jalapeños. Let's add this and do it like this. Oh, just a little. And we are ready. So, here's how it happens. We don't need sauce. There's enough of it in the chicken tinga, you'll see, but we need the crunch because it's all so tender and luxurious. We continue. Oh, look at this. Well, man. It's not even fair how delicious it will be. Meanwhile, there was much more in that pot before Max got to it And look, you don't have to do this, but I think a little more Monterey Jack on top wouldn't hurt

So we're going to take them like this and put them here, because now we have refried beans. Fantastic color from the chorizo. My God. And yes, a little more here. That's it. Wow, wow, wow. Okay, first of all, this is a must. One of my most favorite recipes. have no idea what's going on there, but I don't care. Listen, the chorizo changes everything in these beans. Game-changing. Now let's take one of them. Look at this. Damn it. The spiciness of chipotle is insane. The chicken is tender, juicy, dripping with juice, with a light crunch from the lettuce and an extra kick from the pickled jalapeños in the salad.

This is a solid ten. Okay, time for churros, but I just realized I don't need to make them in the microwave. I'll do it right here in front of you on a small non-stick pan. Everything will be fine. So, you have options. Microwave or small frying pan. I choose the frying pan so you can see. OK? Because I love you. Okay, a little fire. And here's the main thing: chocolate and milk. Let's go. This must be done slowly. You don't want to burn everything, so take your time and be careful. Medium-low heat-your choice. And keep some milk or cream on hand in case it gets too thick, because you don't want it to be too thick. That's

all. How is it? You need it to be comfortable to dip, which it is. It is quite thick. So let's add a little more. I'm using cream because I'm out of milk. So take what you have at hand. I mean, just not water. Do not use water. You need to maintain that nice creamy texture. OK. I will turn off the fire. Once they're ready, I can heat it up. We are in great shape. Okay, looks great. But, of course, we wo n't leave them like that. Now we're going to add it, and it's important to do it while they're still warm. If you want a little extravagance, you can brush them with oil.

I really don't think it's necessary. I mean, you already have the puff pastry, the sugar. And don't forget, there's still chocolate ahead. So mix them up a bit. A little more. Try to reach the sides. Oho. It's pretty close to real churros without the deep frying and piles of dirt. And now let's do it like this. Do not touch the sides, as they are very hot So let's do it like this. Let's put them together. Remember this? Oh, of course, you remember. Boom. That's another conversation. That's another story, my friend.

Look at this. And since you are obligated to take one piece, quickly dip it and take a bite. Puff pastry and chocolate sauce. Oh my God. No sugar. I didn't add any sugar. Remember, they already have sugar on them. You don't need to add sugar. Oh my God. Okay, that's funny. Everything today was funny. What have we learned? That you shouldn't talk with your mouth full. So, this is what we learned. Somewhere between 20 and 25 dollars-and you'll get everything we've prepared today for you and not one, not two, but three of your friends. There are four of you together. Why is my phone ringing? Oh, I think I fell hard. You saw me. Did I fall hard? I'm fine. Please provide some details. I

fell, but I'm fine. I didn't fall. You can get it all. Simple and easy. About half an hour from start to finish for all of this? Please. And if you want to make the churros ahead of time so they're not warm, I think that's okay because your chocolate sauce will be warm. Very indulgent. I am very lenient. Max-not really. I am completely. OK. I love you, friends . Recipes below. Let us know what you want to see in our cooking. Click the subscribe button. Blah. You are the best.