@dansfoodforthought - Dan Roberts Profile

Summary

👨🏽‍🍳 Sandwich Specialist 📍 AUS 👇🏾 Grab my digital sandwich recipe books

dansfoodforthought

@dansfoodforthought

Dan Roberts

@dansfoodforthought ‘s Videos

dansfoodforthought
dansfoodforthought

Dan Roberts

2.9M
 

Replying to @Isabela Eastwell Birria Tacos Tutorial 👌 & yes you can do this in a slow cooker but just make sure you sear the meat off first. Full recipe below ⬇️ INGREDIENTS 3 beef short ribs 900g boneless beef chuck 5 ancho chilies 5 guajillo chilies 2 chilies de arbol 1.5L beef stock 1 cinnamon stick 5 bay leaves 1 tbsp coriander powder 2 tbsp dried oregano chopped Cracked black pepper ½ tsp 1 tbsp tomato paste 1 large brown/yellow onion 6 garlic cloves thin slices Salt Small corn tortillas Mozzarella cheese or Oaxaca cheese Coriander and Diced onion to garnish birria sauce METHOD 1. Start by removing the stems and seeds from ancho, guajillo, and chilies de arbol. 2. Then, season all the meat with salt and sear it in a large, oiled pot over medium heat until browned on all sides. Remove the meat and set it aside. 3.In the same pot, add some more oil and chopped onions, cooking until softened. Then, add tomato paste and cook until it darkens. Add sliced garlic and beef stock, and mix together before adding in the chilies. Add the meat back into the pot along with bay leaves, cinnamon and spices. 4. Cover and simmer on low for an hour, stirring occasionally. 5. After an hour, remove the chilies and blend them in a blender with a little of the stock liquid until smooth. Pour the blended mixture back into the pot and bring back to a simmer. Cover and braise for another 90 minutes. 6.Remove the meat and shred it using a fork. Season the broth with salt and set it aside. 7. To assemble the tacos, dunk a fresh tortilla in the broth completely and place it in a cast iron skillet set over medium heat. Top with shredded cheese and cook until just melted. Add the braised shredded meat with a drizzle of broth on one side of the tortilla. Fold the taco over and cook for 1-2 minutes on each side. 8. Serve the tacos with a ramekin of broth topped with diced onions and chopped cilantro. Hit follow for more recipes 💡 #fyp #foryou #voiceover #recipes #birriatacos #birria #tacos #taco #cook #malecook #foodcreator #FoodTok #Foodie #birriataco #cheese #cheesy #cheesyfood #yum #Recipe #recipeforyou

dansfoodforthought
dansfoodforthought

Dan Roberts

3.2M
 

The French Dip Sandwich- save this one to your favourites. Ingredients: - 1/2kg Chuck Steak - 4 cups of high quality beef stock - 1 large brown onion - Beef fat - Rosemary - Thyme - Garlic Cloves - Worcestershire Sauce - Salt & Pepper Horseradish Aioli - Mayo - Horseradish - Salt & Pepper - Lemon Juice - Worcestershire Sauce Caramelised Onions - 2 large brown Onions - Salt Sandwich - Baguette - Swiss Cheese - Chopped Parsley (optional) Follow my page for more recipes 🥪 My digital sandwich cookbooks, ‘Between The Bread’ & ‘Stacked’ are now available to purchase via my website linked in my bio. Grab your copy today and enjoy my gourmet sandwich recipes. #fyp #frenchdip #sandwich #sandwiches #recipes #foodcreator #contentcreator #voiceoverrecipes

dansfoodforthought
dansfoodforthought

Dan Roberts

9.5M
 

Chicken BLT with chili crisp mayonnaise 👌🏼 Ingredients listed on my IG. #fyp #chickenblt #blt #sandwich #Recipe #sandwichtok

dansfoodforthought
dansfoodforthought

Dan Roberts

14.4M
 
dansfoodforthought
dansfoodforthought

Dan Roberts

2.0M
 

Chicken & Red Pepper Pesto Sandwich Serves 2 + left over pesto. Ingredients Crispy Chicken & Assembly: * 3-4 boneless skin-on chicken thighs * Dried basil * Salt/pepper * 4 Sourdough slices * Rocket (arugula) * Provolone cheese Caramelised Onions: * 1/2 tbsp Extra Virgin Olive Oil (EVOO) * 2 red onions, thinly sliced * 1 1/2 tbsp brown sugar * 2 tsp apple cider vinegar Roasted Red Pepper Pesto: * 300g roasted red peppers, drained * 2 tbsp pistachios, lightly toasted * 2 garlic cloves * 1/3 cup basil leaves * 2/3 cup Parmigiano Reggiano, grated * 1/4 cup Extra Virgin Olive Oil (EVOO) * Salt to taste Instructions Caramelised Onions Heat 1/2 tbsp of EVOO in a skillet over medium-low heat. Add thinly sliced red onions & sauté until softened, about 5 minutes. Sprinkle brown sugar over the onions & continue cooking, stirring occasionally, until caramelised & golden brown, 15-20 minutes. Stir in apple cider vinegar & cook for an additional 2-3 minutes. Set aside. Red Pepper Pesto In a food processor, combine roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano, & 1/4 cup of EVOO. Blend until smooth, adding more EVOO if necessary. Season with salt to taste. Crispy Chicken Pat dry chicken thighs with paper towels. Season with dried basil, salt, and pepper on both sides. Heat a skillet over medium-high heat. Place chicken skin-side down & cook for 5-7 minutes per side until skin is crispy and chicken is cooked through. Set aside. Assembly & Grilling Preheat grill Toast sourdough slices until lightly crispy Spread roasted red pepper pesto on one side of each slice Place crispy chicken thighs followed by slices of provolone cheese Place under the grill just until cheese has melted Remove from the heat & top the chicken with caramelised onions. Dress rocket leaves with a drizzle of EVOO & a pinch of salt Place the dressed rocket over onions Top with the remaining pesto-covered sourdough Enjoy 🥪 If you’re after more of my sandwich recipes, head to the link in my bio (www.dansfoodforthought.com) , I have 60+ recipes that you can choose from. #foodcreator #sandwich #sandwiches #chickensandwich #Recipe

dansfoodforthought
dansfoodforthought

Dan Roberts

130.4K
 

Which one would you pick? Leave me a comment ✌🏾 #foodcreator #sandwiches #sandwich #asmrsounds #recipes