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Puré de papa

Descubre cómo preparar el puré de papa perfecto con esta receta fácil y rápida. Una guía completa que te explica todo lo necesario para lograrlo
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Pastel de Carne con mi salsa secreta / Meatloaf | Pastel de Carne con mi salsa secreta / Meatloaf Maria Marin Esta receta es lo más rica y fácil que vas a preparar. Café Bustelo #recetasalamariamarin | By Maria Marin | Ground beef or as they call it in English this is one of the most well-known recipes in my family and in the United States this is riquísimo this is easy this is fast my people the first thing you are going to do is that you will throw it after i got like a pound and a half of beef gonna crack it up. Cookie Mary. Yes cookie crumb cookie crumb or bread you can also throw it we'll throw it like this, this is going to look like a meat pie, I want you to tell me if in your country they do it, here in America, this is super famous. After we throw the biscuit, we're going to throw chopped chives. You're going to be surprised how easy, how fast, I'm not lying, stay here, this doesn't take even five minutes, it's what we prepared, the next thing we're going to throw is garlic salt. This time, I'm not going to use garlic, I'm using garlic salt, Why?. Because I want it to stay garlic salt and garlic mixed everywhere, so garlic salecita, we will also throw an egg, because the egg and cookie, which we already threw, is what makes this meat pie, stay look, sticky, so we're going to throw the egg away, I'm supposed to beat the egg first, but in the end I'm going to get my hands on this, and I'm gonna look, guacata than to mix it all. The dough. With my hands in the dough, if we're going to throw salt out, I don't know why I wear a long sleeve to cook, but I know why I do it, do you know why? Because you do. To show off with you. So, we're going to put a little salt on it too, if you just plugged in, I'm making the famous or meat pie, we're putting salt on it, we're gonna put pepper on it over here, a little pepper, what do we need? Ah, I know, look, it takes a little bit to give this meat pie a sweet taste and it's like that, but look, it's not much, it's like. Maria this looks like a menjunje. A little bit of something else I'm going to throw it away oh I don't know what it's called this is like a sausage that I saw my mom throwing it away and I miss it. Do you understand? English sauce Maria. Ah English sauce. Sure. Oh, so good to have you here so you can tell me. What are we going to do now? Ah half a milk stash. You know that here you cook at an eye meter, but this time, we are going to measure the milk, because otherwise it will be very watery, if you pour too much milk. I'm using like a pound and a half of meat. And the next thing we're going to do is throw some carrots, a little bit of vegetables, we're gonna cook the carrots, here, look, wait for it. Here's a little carrot. Oh, and there's a piece left. Ah the pieces are getting big. But you know that in everything it swallows, and if that big chunk fell there, it's for a reason. So we're just gonna leave it at that. What I like to add a little bit of vegetables to it that gives it color. OK next thing we're going to do before I get my hands on this I'm crazy I love to love this because that's what it does it's like therapy Look, this is parsley we're throwing. And I'm going to throw quite a bit, because at the time of truth, when I mix everything up, you won't even notice that I threw a bunch of parsley in it. Oh, so yummy. Okay. They ready for us to start moving. We are ready Maria. Well let me roll up my sleeves over here. Let's roll up our sleeves over here. And they are ready and now we are off to. Mary Mary Mary Mary. What happened ???? Oh, those rings. Oh my god. And you're right. I forgot to take my rings off but that doesn't matter gentlemen. That doesn't matter I take my rings off right now look here look. What a mess of. I'm going to pass them by Lily to wash them ok not taking care now let's get our hands right. You don't complicate why. Watch what he's going to do. You're going to start loving the meat, here look, that everything remains, that blends well, there are people who say no, that the or this meat cake that is not loved so much so that you know and that the flavors, no sir , or so flavors separate, you mix, mix, and move, move. How tasty. Shake it off, shake it off. How does he do it? Look, look how it's turning out. We're ready. There you go, Maria. OK look what's going on I want you to see how it all mixed up look at this look like everything. This to me is therapeutic, when I do this to meat I love it. This is how I see you, very excited. So look what we gonna do now let's put this meatloaf on this tray OK?. This tray that's nothing, I put aluminum foil on it, and we're going to put it here, then let's get started. Next we're going to put now, one, two, and wait for it and now we're gonna put this out there and we're gonna set this here so what are we gonna do now? We're going to mold it we're going to bring it here come here for you to see come come come let's mold this meat to stay the like a cake a cake no forgiveness like a piece of bread that's why it's called in English is like a bread bar that's why they call it bread meat, in some places too, OK?. Look, and let him see the sausage we're going to put on top of it. OK, we're going to put it in the oven, for an hour at three hundred and fifty degrees, but we'll put the sauce in every little while, come on over. Coffee, cheese. And how is this sausage made? It's made with lots of love and with these ingredients that you see here and I'm going to give me my Bustelo coffee sip oh so delicious Maria. Tell me, how many of you drink Bustelo coffee since you saw that Maria Mari loved it? Let the people tell me. So the first thing we're going to do is throw tomato paste at him. There are people who use ketchup, but I really don't like using ketchup. Here I like to use tomato sauce. I'd tell him they're like four ounces, right? Y'all know I do everything eye check. We're going to give him a little bit of English sauce. Here we go a little bit, there. This gives you like a as they say in we'll also throw apple vinegar, here we throw a little, look how rich it is looking, something that makes it sweet because this sauce for this meat, has to be like dulzona, and this sauce, n o the Lie, it's what gives the beautiful touch, to my meat pie, that was what it means honey, did you know? You know that with me learn English, Honey is honey. So, we're gonna throw him like a two tablespoons of brown sugar too. So, that's it, that's all it carries, and we gonna beat it, here we go move it. Move it around. How tasty. Shake it off, shake it off. How does he do it? She does it like Mary Marin does. Now let's get her out of the oven OK?. Perfect. Let me grab my little things, and Lily please, when I can, puts me a put the board here, the wooden board, because this is coming nice warm, look at this, peek, peek, look at that beauty, look how crispy it is, oh my god, p this seems like it is done you guys watching . We're watching it. That this sheath looks like it's already done, let me grab the sausage, and now what we're going to do is that with this sausage, we're gonna bathe this meat, this you're going to make like every fifteen minutes, according to the meat is being made, you vie ne, bathe it in this sausage, leave it for fifteen minutes, and go back and take it out. So here it goes, here it goes, they are watching. What are people saying ? Tell me, do you like it? Yeah look Carla Jara says Maria. You look so beautiful cooking. I am your follower for many years. Aww, thank you Carla and everyone who follows me and is still in my kitchen for so long. Here it is. They're watching how I bathed him. Did you guys see this? Did you see this, did you see this beauty? Ok ready for us to put it in the oven one more time. So, like I told you, we're going to put it in the oven now and nobody's going to leave me, that you know that here we are going to try and. Dancing. And this is done every fifteen minutes, put this sausage on it until it's done. And this is already ready, come over here to see it, let's see, let's go look, look, look, how cute, you are seeing, I want you to see well, look, look at that beauty. Oh, my God, what a rich thing. Are you craving, are you craving? Oh, hell yeah. They saw me closing the oven with my foot. Ok so now on to the most important part. This is the part where everyone stays in the Maria Marin videos. For what? To prove it. Ok well so let's see here we are going to cut up some bits we make over here we go. Oh Mary, share a little with us. Here, look at this little piece, it's for you, see? The one on the corner here here Look look look look what a beauty. Don't tell me he's not craving this. This is called this recipe I told you, it's super super famous here in the United States, tell me if in your country they also do it, let's put this little piece. Look, look, and look how the little pepper has, come closer so you can see the little pepper, the onion I put on it, look how cute, look how beautiful. A beauty, Maria, looks like a dessert. It's a work of art and now we're going to try it oh my god it's ready to try it. We're ready. Ready. Well then come on over here we'll try it we'll try this we'll try ay it's hot and I'll tell you one thing I was lucky that this didn't blur like they say because you usually have to wait about ten minutes after it Get it out of the oven to try it come here come here. But it burns. Wow. Look the wet one is there on camera you can see it okay come on one two three. Oh to taste it, I almost drown. But it's about how rich it is and how fast I wanted to swallow it. Look at this beauty. Thanks to everyone who always connect with me share this recipe it's easy, it's rich, it's cheap and your family will love it. And to all those who always connect here. And they always criticize that I look very elegant to cook that I always walk with my hair loose I use all my jewelry to cook and that I have a mess in the kitchen, I remind you something, that I am not a chef, I am a motivator, and in my kitchen you cook a. At your own risk.

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