RYAN'S REVENGE
Steps:
- 1. Combine the beer, chili powder, cumin, paprika, bouillon granules, and oregano in a large, heavy pot. Add 1 1/4 cups of water. Bring the mixture to a boil, then remove from the heat.
- 2. Place 2 tablespoons of oil in a non-stick skillet over medium heat. Brown the meat in small batches, seasoning with salt and pepper. Transfer the meat to the pot with a slotted spoon. Sauté the onions, peppers and garlic over low heat, adding more oil if necessary, until softened, about 8 minutes, then remove to the pot.
- 3. Stir in tomato sauce, coriander, chili sauce, mole poblano, and sugar. Bring the mixture to a boil; reduce heat and simmer, covered, for 2 hours.
- 4. Just before serving, stir in lime juice. Serve with grated cheese, if desired.
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Abhishek Rathore
[email protected]Overall, this is a good recipe, but it could be improved with a few tweaks. I would recommend adding some extra spices and herbs to give it more flavor.
Arslan Abbasi
[email protected]The sauce was a bit too thick for my liking. I would recommend thinning it out with some water or broth.
Asif Rayhan
[email protected]This dish was a bit too sweet for my taste. I would have preferred a more savory sauce.
BANDARI SRIKANTH
[email protected]I found this recipe to be a bit bland. I added some extra garlic and ginger, and it was much better.
charles Belser
[email protected]This recipe is a bit too spicy for my taste, but I still enjoyed it. The shrimp were cooked perfectly, and the vegetables were crisp and tender.
Sonam Sherpa
[email protected]I followed the recipe exactly, and the dish turned out perfectly. The flavors were amazing, and the shrimp were cooked just right.
Afnan Bristy
[email protected]This is the best shrimp dish I've ever had. The sauce is incredible, and the shrimp are cooked to perfection.
Muna Mamad
[email protected]I'm not usually a fan of spicy food, but this dish was surprisingly mild. The sweetness of the pineapple and the crunch of the vegetables balanced out the heat perfectly.
Md rahat Souan
[email protected]This recipe is definitely a keeper. It's easy to make, and the results are amazing. The sauce is so good that I could drink it!
Kristy Ham
[email protected]I made this for a party and it was a huge hit. Everyone loved the bold flavors and the crispy shrimp.
Masud Uddin
[email protected]Loved the fiery kick of this dish! The vegetables were cooked perfectly, and the sauce was thick and flavorful.
Bonginkosi Bongane
[email protected]This was a quick and easy weeknight meal that was also really delicious. I used frozen shrimp and broccoli, and it still turned out great.
Waiswa Ibrahim
[email protected]I've made this dish several times now, and it's always a crowd-pleaser. The sauce is so flavorful and versatile that I've even used it as a marinade for chicken and tofu.
robiul sehik
[email protected]This recipe is a must-try for fans of spicy Asian cuisine. The combination of heat, sweetness, and acidity is perfectly balanced, and the shrimp and vegetables cook to perfection. I served it over jasmine rice, and it was a hit with my family.