Queso Fresco just got even better. This easy recipe will quickly become a classic in your home. It goes great over tacos, in your quesadilla, or over your breakfast eggs. I love how the bold flavor of the birria chili oil pulls through while complementing the creaminess of the queso fresco. Hope you all enjoy 😋 Oh yeah!! 💃🏽 We love you! Stephanie, and Cloud
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Birria chili oil queso fresco ingredients
1-gallon whole milk
1/4 cup birria chili oil recipe
Juice of half lime
2/3 cup white vinegar
1 tsp salt
2 cups of water
Views birria chili oil ingredients
Views Birria Chili Oil
This is a Views original recipe. You will not find this oil in Mexico or your local taqueria. It took me years in the making. I am happy to share my recipe! *For Content creators, thank you in advance for giving credit to my creation*
Grind all the dry spices in your grinder of choice:
4-Guajillo Chiles + 1 extra for infusing
2-Bay leaves
1/2- Tablespoon Oregano
1/2-Tablespoon Chicken Bouillon
1/2-Teaspoon Pepper Corn or 1/2-Teaspoon Black Pepper
1/4- Teaspoon Ground Clove or 2-Cloves
1/2-Teaspoon Granulated Garlic Powder
1/4-Teaspoon Sugar
1-Cup Canola or Vegetable Oil
For Spicy oil add
10- Chiltepines or 1/2- Teaspoon Cayenne Pepper
4-Puya Chiles
How to make the best birria de res recipe + chili oil recipe
Seach Views birria for more birria recipes and Ideas for your leftovers
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🛑 I’m Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don’t forget to click the bell for notifications. We upload new recipes Monday – Thursday. After all, we wouldn’t be here without you 😘 Thank you 💕
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📌 If you use my recipes for your channel or social media platforms. Please give credit to “Views on the Road”. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you😁 This is not a sponsored video.