Main Courses - Home Cooks World

Beer-Braised Birria Tacos With Chuck Roast

Beer-Braised Birria Tacos With Chuck Roast What makes birria tacos with chuck roast different from regular beef tacos? Birria tacos with chuck roast differ from standard beef tacos primarily in technique, texture, and depth of flavor. Unlike quick-cooked taco fillings, chuck roast is a tough, collagen-rich cut that benefits from long, slow braising. During this process, connective tissue breaks down into gelatin, creating meat that is deeply tender and flavorful. The beef is cooked in a seasoned liquid that later becomes consommé, which is used both for dipping and for coating tortillas before frying. Another key distinction is the final … Read more

Tags:

Beef / Slow-Cooked

Libyan-Style Beef Stuffed Potatoes (Mafrum)

Main Courses

Libyan-Style Beef Stuffed Potatoes (Mafrum) What type of potatoes work best for making this recipe? Waxy to medium-starch potatoes such as Yukon Gold or gold potatoes are ideal because they hold their shape during frying and simmering without falling apart. Their flesh is dense yet tender, allowing the potato slices to remain intact while being stuffed, fried, and braised. Russet potatoes, which are higher in starch, tend to absorb more liquid and can break down during the long simmer, making them less suitable for beef stuffed potatoes that require structural integrity. Uniform size is also important, as evenly sized potatoes … Read more

Tags:

Beef

One Pan Lemon Chicken and Potatoes

Main Courses

One Pan Lemon Chicken and Potatoes What cut of chicken works best for lemon chicken and potatoes? Bone-in chicken thighs or drumsticks are ideal because they stay moist during the long roasting process. Thighs have a higher fat content and slightly more connective tissue, which breaks down while cooking, keeping the meat tender and flavorful. While chicken breasts can be used, they cook faster and risk drying out before the potatoes are fully tender. Drumsticks and thighs also allow the skin to crisp nicely under high heat, adding texture and flavor. Using bone-in cuts also contributes to a richer pan … Read more

Tags:

Chicken

Homemade Butter Chicken with Naan

Main Courses

Homemade Butter Chicken with Naan How to make butter chicken with naan ahead of time without losing flavor or texture Butter chicken with naan is an excellent make-ahead dish, and in many cases improves with time. The sauce benefits from resting, as the spices mellow and integrate more fully after several hours or overnight refrigeration. To make it ahead, cook the butter chicken fully but keep the naan separate. Store the chicken in an airtight container and refrigerate for up to three days. When reheating, use low heat and add a small splash of cream or chicken broth to loosen … Read more

Tags:

Chicken

Slow Cooked Short Ribs with Sweet Potatoes

Main Courses, Holidays

Slow Cooked Short Ribs with Sweet Potatoes What is the best cut of beef for slow cooked short ribs? The ideal cut is the bone-in beef short rib itself, which comes from the plate or chuck section of the cow. These ribs have a generous amount of connective tissue and marbling, which break down during long, low-temperature cooking to produce rich, tender meat. Boneless short ribs can also be used but may lack some depth of flavor provided by the bones. When selecting, look for uniform thickness and well-marbled pieces to ensure consistent cooking. Avoid ribs that are overly lean … Read more

Tags:

Beef / Slow-Cooked

20-Minute Udon Noodle Stir Fry with Sausage

Main Courses

20-Minute Udon Noodle Stir Fry with Sausage What type of udon noodles should I use for this recipe? For this udon noodle stir fry, fresh or refrigerated udon noodles are ideal because they have a soft, chewy texture that absorbs sauces well without breaking apart during stir-frying. Dried udon noodles can be used, but they must be boiled until just tender and drained carefully to prevent sticking. Fresh udon noodles typically require less cooking time and integrate seamlessly with quick-cooking vegetables and sausage. Avoid instant or pre-seasoned noodles, as they often contain additives or flavor packets that could overpower the … Read more

Tags:

One Pot

One Pot Chicken and Potatoes

Main Courses

One Pot Chicken and Potatoes What chicken part is best for making this recipe? Bone-in, skin-on chicken drumsticks or thighs are ideal. These cuts provide more flavor during cooking because the bones release gelatin, which enriches the sauce, and the skin helps keep the meat moist. Breast meat can be used, but it tends to dry out during the long simmering process typical of one pot chicken and potatoes. When selecting chicken, aim for uniform-sized pieces so they cook evenly. Make sure the chicken is thawed completely if previously frozen. Can the one pot chicken and potatoes be made spicy? … Read more

Tags:

Chicken / One Pot

Southern Roast Chicken with Mashed Potatoes

roast chicken with mashed potatoes recipe3

Main Courses

Southern Roast Chicken with Mashed Potatoes What is the best way to get crispy skin? The key is to start with a very dry chicken. Pat the entire chicken thoroughly with paper towels to remove any moisture, as water on the surface prevents browning. Next, season the skin with salt and allow the chicken to sit uncovered in the refrigerator for at least an hour before roasting; this helps the skin dry further. Roasting at a high temperature, such as 375°F/190°C, allows the fat under the skin to render and crisp the surface. Basting sparingly with pan juices keeps the … Read more

Tags:

Chicken

One Pan Salmon and Veggies

Main Courses

One Pan Salmon and Veggies What type of salmon is best for one pan salmon and veggies? Skinless salmon fillets or portions are ideal because they cook evenly and can be cut into uniform cubes that roast perfectly alongside vegetables. Atlantic salmon is commonly used due to its mild flavor, high fat content, and firm texture, which prevents it from drying out during baking. Wild-caught sockeye or coho salmon also works well, offering a more pronounced flavor but slightly firmer flesh. Avoid overly thin or small fillets, as they may overcook quickly. Fresh, firm, and evenly sized pieces ensure the … Read more

Tags:

Fish

+ More