Ever since this place started getting on the goya kick and trump retweeted it I think I've been starting to crave some of these beans I keep hearing about. They must have a good bean
That sazon is a game changer and I can tell you there isn't a family in Puerto Rico that will be boycotting that product I dont care how much they hage the CEO's comments. They put that in every pot of rice and recipe they cook
Fuck me Goya makes taquitos? I bungled my grocery shopping today apparently. Got some beans, rice, seasoning, and salsa, though, for tacos all weekend.
I didn't either until today. I had another brand of taquitos in my cart. Then I hit the next aisle and they had a small freezer section of Goya stuff. Needless to say the other brand went back in the case.
If you like guava, Goya makes a paste that you can use with cream cheese (or whatever else you like) and use it as a spread. I like it, but guava is very strong.
Goya. Pure Mexican food, pure American. I'm more than OK with having an amazing border with our neighbors. But it's really important that the Chinese/Mexican drug trade have the hardest time getting their shit through our border. Nothing against Mexicans. But we also need to prevent every human world wide who abuses the Mexican border.
I had beef and bean enchiladas tonight. I always eat Goya anyway. The yellow rice was the first product I ever bought from them and since it was so damn good I got into the beans and so forth.
Pro-tip: learn how to make your enchilada sauces from scratch.
you can make red sauce two ways. A) buy the frozen unseasoned red chile, it's located in the freezer section. B) those bags of dried red chiles you see in the produce or mexican section makes for the best flavor, soak in boiling water till soft, scrape the pepper meat from the skins(bit tedious), add to your water and dump the scraped meat in the water, use the hand blender then pour through a china cap or a fine mesh strainer to remove the seeds, might have to use a spatula to force some of the pepper through the screen. season, then thicken with roux.
green version, grill the peppers, poblanos, anaheims, or which ever green one you prefer, not bells. once the skin is basically all blackened from grilling, throw into plastic zip lock bag and let the peppers steam themselves - this helps in removing the skin. pull peppers from the bag split with a knife, scrape off the skin and seeds. peppers go into your pot of hot, near boiling water. use the hand blender and blitz all the peppers. start seasoning to taste, at this point you can add cream if you want to make poblano cream, thicken with roux.
roux is a thickening agent. it should be made with oil and flour. Don't make it with butter unless you need that specific flavor or you will use it quickly as roux made from butter can possibly go rancid . The best roux for enchilada sauce is made from bacon fat(save all the fat when cooking bacon!!!). get the oit/fat hot, not smoking/burning or it will taste like crap. add your flour, a little at a time, mix together with a whip, you want to shoot for a little thicker than peanut butter, too thick and it turns into cement when it cools. you have to cook the flour down or you will have the uncooked nutty flower taste. there are "official" color levels for roux, I think there are 7 IIRC. blonde color is lighter tasting, darker is more "caramel" if you will. rule of thumb with roux, lighter color roux means you need less to thicken, darker - obviously requires more, darker will also affect the color of the sauce of making beef gravy for example. Lastly with roux, start with small amounts when thickening, add a little, use the hand blender, wait a minute, roux has a funny way of thickening if you don't know it's behavior. Also do not mix in roux with a whip unless you want to be mixing for a looooong time, you will get lumps guaranteed and will have to strain. always, always use a hand blender for 100% lump free sauces/gravies.
**sauce
^_^ cooked professionally for longer than I should have
Well since Goya doesn't make beef, chicken, veggies, water and natural gas, I didn't include those in the pic. Besides, who said anything about heating?
I was just teasing. No need to be upset friend. It was more of the thing I say to my 20 year old daughter when she "cooks". Cooking for her being over boiling spaghetti noodles, warming a jar of terrible sauce, and heating up a loaf of French bread the Publix has already buttered and seasoned.
Revenge is a dish best served with a side of rice and beans
Ever since this place started getting on the goya kick and trump retweeted it I think I've been starting to crave some of these beans I keep hearing about. They must have a good bean
Goya makes good stuff, will be buying More.
Yep! A girlfriend many years ago turned me on to the seasoning packets and I've been a fan ever since.
That sazon is a game changer and I can tell you there isn't a family in Puerto Rico that will be boycotting that product I dont care how much they hage the CEO's comments. They put that in every pot of rice and recipe they cook
I hope there’s some left on the shelves when I do my shopping tomorrow.
Fuck me Goya makes taquitos? I bungled my grocery shopping today apparently. Got some beans, rice, seasoning, and salsa, though, for tacos all weekend.
I didn't either until today. I had another brand of taquitos in my cart. Then I hit the next aisle and they had a small freezer section of Goya stuff. Needless to say the other brand went back in the case.
Definitely going to fill the freezer next weekend, thanks for the heads up. Taquitos are too good.
I usually buy dried beans, but it's always good to have some cans ready for quick fixin.
Hell Yeah!
Nice floors!
Thanks!!! The house was built in 1928. The floors were one of the biggest reasons I bought it.
Seasoned my chicken with Goya today! Was great!!
Look at all that delicious white supremacy!
Holy frijoles!
Isn't yellow rice kinda racist? /s
I had some Uncle Ben's brown rice this week. I only need 2 more Proofs Of Purchase to order my Klan hood!
Ai Carumba!
Yum
If you like guava, Goya makes a paste that you can use with cream cheese (or whatever else you like) and use it as a spread. I like it, but guava is very strong.
Goya. Pure Mexican food, pure American. I'm more than OK with having an amazing border with our neighbors. But it's really important that the Chinese/Mexican drug trade have the hardest time getting their shit through our border. Nothing against Mexicans. But we also need to prevent every human world wide who abuses the Mexican border.
....now we gotta find out about those canadians.
I had beef and bean enchiladas tonight. I always eat Goya anyway. The yellow rice was the first product I ever bought from them and since it was so damn good I got into the beans and so forth.
I've been buying the seasoning forever, but I'm branching out.
Mexicans can seriously cook their asses off!
Babylon Bee warns us to check the label
Its latinx food you bigot.
I bet the Mexicans just call it food.
I'm gonna guess they call it comida. But I'll award you one GOTCHA!!!® point anyway. Add it to your tally. Honor system cause I trust you.
KEK!!! I think you're right. Comida, I'm dieing over here.
Looks like American food to me.
Goya is a Spanish company
Let's all cook up some mexicans! I mean mexican!! goya 2020!
Pro-tip: learn how to make your enchilada sauces from scratch.
you can make red sauce two ways. A) buy the frozen unseasoned red chile, it's located in the freezer section. B) those bags of dried red chiles you see in the produce or mexican section makes for the best flavor, soak in boiling water till soft, scrape the pepper meat from the skins(bit tedious), add to your water and dump the scraped meat in the water, use the hand blender then pour through a china cap or a fine mesh strainer to remove the seeds, might have to use a spatula to force some of the pepper through the screen. season, then thicken with roux.
green version, grill the peppers, poblanos, anaheims, or which ever green one you prefer, not bells. once the skin is basically all blackened from grilling, throw into plastic zip lock bag and let the peppers steam themselves - this helps in removing the skin. pull peppers from the bag split with a knife, scrape off the skin and seeds. peppers go into your pot of hot, near boiling water. use the hand blender and blitz all the peppers. start seasoning to taste, at this point you can add cream if you want to make poblano cream, thicken with roux.
roux is a thickening agent. it should be made with oil and flour. Don't make it with butter unless you need that specific flavor or you will use it quickly as roux made from butter can possibly go rancid . The best roux for enchilada sauce is made from bacon fat(save all the fat when cooking bacon!!!). get the oit/fat hot, not smoking/burning or it will taste like crap. add your flour, a little at a time, mix together with a whip, you want to shoot for a little thicker than peanut butter, too thick and it turns into cement when it cools. you have to cook the flour down or you will have the uncooked nutty flower taste. there are "official" color levels for roux, I think there are 7 IIRC. blonde color is lighter tasting, darker is more "caramel" if you will. rule of thumb with roux, lighter color roux means you need less to thicken, darker - obviously requires more, darker will also affect the color of the sauce of making beef gravy for example. Lastly with roux, start with small amounts when thickening, add a little, use the hand blender, wait a minute, roux has a funny way of thickening if you don't know it's behavior. Also do not mix in roux with a whip unless you want to be mixing for a looooong time, you will get lumps guaranteed and will have to strain. always, always use a hand blender for 100% lump free sauces/gravies.
**sauce
^_^ cooked professionally for longer than I should have
That's reheating, not cooking
Well since Goya doesn't make beef, chicken, veggies, water and natural gas, I didn't include those in the pic. Besides, who said anything about heating?
I was just teasing. No need to be upset friend. It was more of the thing I say to my 20 year old daughter when she "cooks". Cooking for her being over boiling spaghetti noodles, warming a jar of terrible sauce, and heating up a loaf of French bread the Publix has already buttered and seasoned.