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Surreal Moment Thank you Pope Leo 🙏🏼
4.66M
290K
1.45K
7mo ago
nachocookin
Surreal Moment Thank you Pope Leo 🙏🏼
My rent depends on this dinner going well @talocreations If you want my beef tallow comment TALO Comment SAUCE and i'll send you the chimichurri recipe. Comment SALAD for the Tequila Caesar Salad recipe
3.05M
87.4K
670
4mo ago
nachocookin
My rent depends on this dinner going well @talocreations If you want my beef tallow comment TALO Comment SAUCE and i'll send you the chimichurri recipe. Comment SALAD for the Tequila Caesar Salad recipe
Have you ever tried Chimichurri? If you want my full recipe just comment SAUCE or RECIPE down below and I’ll send it to you
2.96M
12.9K
3.07K
4mo ago
nachocookin
Have you ever tried Chimichurri? If you want my full recipe just comment SAUCE or RECIPE down below and I’ll send it to you
Dinner for a Family of 10: Hanger Steaks & Chimichurri Comment SAUCE for the chimichurri recipe
1.85M
52.6K
417
4mo ago
nachocookin
Dinner for a Family of 10: Hanger Steaks & Chimichurri Comment SAUCE for the chimichurri recipe
Remaking my most popular video… a Caesar salad | Full recipe ⬇️ This entire salad is prepared in a wooden bowl for maximum flavor and tradition. The one I use is linked in my Amazon storefront—check the link in my bio. Tequila is from @tequilatrujilloforus ⸻ Ingredients For the Dressing • 1/4 cup fresh lemon juice • 1/2 tsp Worcestershire sauce • 1 egg yolk • 2 anchovy fillets • 2 garlic cloves, minced • 1 tsp Dijon mustard • 1–2 tsp capers, mashed • 1 oz grated Parmesan • 1/2 cup extra virgin olive oil • 1 tablespoon tequila (silver or reposado) • Salt & freshly ground black pepper, to taste For the Salad • 12 oz romaine lettuce, torn into bite-sized pieces • 1 oz grated Parmesan • Optional: Croutons & extra capers for garnish ⸻ Directions Make the Dressing in the Wooden Bowl: In the wooden salad bowl, mash the anchovies, capers, and garlic into a smooth paste using the back of a spoon or a pestle. Add the Dijon mustard and mix until combined. Add Flavor & Body: Whisk in the fresh lemon juice, tequila, egg yolk, Worcestershire sauce, and black pepper directly in the bowl. Emulsify: While whisking, slowly drizzle in the olive oil until the dressing becomes creamy and emulsified. Finish the Dressing: Stir in the Parmesan cheese. Taste and adjust seasoning—remember, the anchovies and capers already add plenty of salt. Assemble the Salad: Add the romaine directly into the wooden bowl with the dressing. Toss until every leaf is evenly coated. Garnish & Serve: Sprinkle with extra Parmesan and garnish with croutons (and capers, if desired). Serve immediately.
1.62M
16.7K
136
9mo ago
nachocookin
Remaking my most popular video… a Caesar salad | Full recipe ⬇️ This entire salad is prepared in a wooden bowl for maximum flavor and tradition. The one I use is linked in my Amazon storefront—check the link in my bio. Tequila is from @tequilatrujilloforus ⸻ Ingredients For the Dressing • 1/4 cup fresh lemon juice • 1/2 tsp Worcestershire sauce • 1 egg yolk • 2 anchovy fillets • 2 garlic cloves, minced • 1 tsp Dijon mustard • 1–2 tsp capers, mashed • 1 oz grated Parmesan • 1/2 cup extra virgin olive oil • 1 tablespoon tequila (silver or reposado) • Salt & freshly ground black pepper, to taste For the Salad • 12 oz romaine lettuce, torn into bite-sized pieces • 1 oz grated Parmesan • Optional: Croutons & extra capers for garnish ⸻ Directions Make the Dressing in the Wooden Bowl: In the wooden salad bowl, mash the anchovies, capers, and garlic into a smooth paste using the back of a spoon or a pestle. Add the Dijon mustard and mix until combined. Add Flavor & Body: Whisk in the fresh lemon juice, tequila, egg yolk, Worcestershire sauce, and black pepper directly in the bowl. Emulsify: While whisking, slowly drizzle in the olive oil until the dressing becomes creamy and emulsified. Finish the Dressing: Stir in the Parmesan cheese. Taste and adjust seasoning—remember, the anchovies and capers already add plenty of salt. Assemble the Salad: Add the romaine directly into the wooden bowl with the dressing. Toss until every leaf is evenly coated. Garnish & Serve: Sprinkle with extra Parmesan and garnish with croutons (and capers, if desired). Serve immediately.
Almost ruined my buddy's rehearsal dinner cooking for 60 people
1.60M
67.6K
177
10mo ago
nachocookin
Almost ruined my buddy's rehearsal dinner cooking for 60 people
First seafood boil ever. 10 people. No pressure | Full recipe ⬇️ Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5” pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.
1.49M
34.2K
485
3mo ago
nachocookin
First seafood boil ever. 10 people. No pressure | Full recipe ⬇️ Seafood Boil Serves: ~10 people Cook Time: ~1 hour (plus soak) Ingredients Seafood & Proteins 6 lb large shrimp (shell-on, preferably head-on) 5 lb snow crab legs 3 lb andouille sausage, cut into 4–5” pieces Vegetables & Add-Ins 4–5 lb red potatoes 10–12 ears corn, halved 4 large yellow onions, halved 4–6 whole heads garlic, halved horizontally 6–8 lemons, halved Seasoning 1½–2 cups Tony Chachere’s Crawfish, Shrimp & Crab Boil ¾–1 cup Tony Chachere’s More Spice Seasoning 6 bay leaves Finish 2 sticks butter 1–2 tsp Tony Chachere’s More Spice Instructions 1. Build the boil Fill a large outdoor boil pot about ¾ full with water. Add: Crawfish Boil More Spice Bay leaves Onions Garlic Lemons Bring to a rolling boil and let it boil 20–30 minutes to fully season the water. Tip: Taste the water. It should be salty, spicy, and lemony. 2. Potatoes first Add potatoes and boil 15 minutes. 3. Sausage + corn Add andouille sausage and corn. Boil 5 minutes. 4. Seafood Add crab legs and boil 5 minutes. Add shrimp and boil 2–3 minutes, just until pink. Turn off the heat. 5. Soak Let everything soak in the seasoned water for 20–30 minutes. 6. Finish Melt butter & drizzle over the boil after dumping. Sprinkle a little bit of Tony’s More Spice on top To Serve Dump onto a table lined with food-safe parchment or butcher paper. Serve hot with: Extra Tony’s Hot sauce Plenty of napkins No forks required.
Smoked Beef Tenderloin with Caesar Salad & Horseradish Cream Sauce Serves 4–6 | Prep: 30 min | Cook: ~1.5 hrs Beef Tenderloin: 1 whole beef tenderloin (about 2.5 to 3 lbs), trimmed and tied Salt, freshly cracked pepper, garlic powder Olive oil (for searing) Preheat your smoker to 165°F. Trim silver skin and tie tenderloin with butcher’s twine for even cooking. Season generously with salt, pepper, and garlic powder. Let rest in the fridge for 45 minutes. Smoke until internal temp hits 110°F. Brush lightly with olive oil, then sear on a hot grill or skillet until internal temp reaches 125°F. Let rest 10 minutes (it will rise to ~135°F, perfect medium-rare). Slice and serve. Caesar Salad – Dressing: 1 egg 1 garlic clove, minced 1–2 tsp anchovy paste 1 tsp Dijon mustard 2 tbsp fresh lemon juice ⅓ cup olive oil Salt and black pepper, to taste Whisk egg, garlic, anchovy, Dijon, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified. Season to taste. Salad: 1 head romaine lettuce, chopped Fresh Parmesan, black pepper, croutons (optional) Toss romaine with dressing. Top with Parmesan and black pepper. Horseradish Cream Sauce (makes ~¾ cup): ⅓ cup sour cream 2½ tbsp prepared horseradish 1 tbsp Dijon mustard 1 garlic clove, minced 1 tbsp finely chopped chives 1 tsp lemon juice or white wine vinegar Salt and pepper to taste Mix all ingredients. Chill for at least 1 hour to let flavors come together. To Serve: Plate sliced tenderloin with Caesar salad and horseradish cream on the side. Pair with a bold Italian red like Chianti, Brunello, Rosso di Montalcino, or Barolo. @cusos @twineaglesgrills @traegergrills @valdicava_montalcino @johnboosco @silverfoxwoods
1.37M
38.6K
212
9mo ago
nachocookin
Smoked Beef Tenderloin with Caesar Salad & Horseradish Cream Sauce Serves 4–6 | Prep: 30 min | Cook: ~1.5 hrs Beef Tenderloin: 1 whole beef tenderloin (about 2.5 to 3 lbs), trimmed and tied Salt, freshly cracked pepper, garlic powder Olive oil (for searing) Preheat your smoker to 165°F. Trim silver skin and tie tenderloin with butcher’s twine for even cooking. Season generously with salt, pepper, and garlic powder. Let rest in the fridge for 45 minutes. Smoke until internal temp hits 110°F. Brush lightly with olive oil, then sear on a hot grill or skillet until internal temp reaches 125°F. Let rest 10 minutes (it will rise to ~135°F, perfect medium-rare). Slice and serve. Caesar Salad – Dressing: 1 egg 1 garlic clove, minced 1–2 tsp anchovy paste 1 tsp Dijon mustard 2 tbsp fresh lemon juice ⅓ cup olive oil Salt and black pepper, to taste Whisk egg, garlic, anchovy, Dijon, and lemon juice. Slowly drizzle in olive oil while whisking until emulsified. Season to taste. Salad: 1 head romaine lettuce, chopped Fresh Parmesan, black pepper, croutons (optional) Toss romaine with dressing. Top with Parmesan and black pepper. Horseradish Cream Sauce (makes ~¾ cup): ⅓ cup sour cream 2½ tbsp prepared horseradish 1 tbsp Dijon mustard 1 garlic clove, minced 1 tbsp finely chopped chives 1 tsp lemon juice or white wine vinegar Salt and pepper to taste Mix all ingredients. Chill for at least 1 hour to let flavors come together. To Serve: Plate sliced tenderloin with Caesar salad and horseradish cream on the side. Pair with a bold Italian red like Chianti, Brunello, Rosso di Montalcino, or Barolo. @cusos @twineaglesgrills @traegergrills @valdicava_montalcino @johnboosco @silverfoxwoods
They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pelletsSpanish Barbecue Pirate Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets
1.34M
41.4K
284
1mo ago
nachocookin
They always ask why I didn’t make more | full recipe ⬇️ Smoked to perfection with @harmosgrill flavored pellets Serves: 6–8 Total Time: ~2–3 hours (including marinade) Ingredients Chicken 3–4 lbs bone-in, skin-on chicken thighs (non-negotiable) 3–4 tbsp spicy brown mustard 2 tbsp Cuso’s Hot Honey Seasoning 2 tbsp Cuso’s Roasted Garlic & Onion Seasoning Grill / Smoke Harmos wood pelletsSpanish Barbecue Pirate Turkish Barbecue Traveler Jalapeño Green Sauce 2–3 jalapeños (adjust for heat) 1 cup fresh cilantro 2–3 garlic cloves ½ cup Greek yogurt 2–3 tbsp olive oil Salt, to taste Black pepper, to taste Instructions 1. Marinate the Chicken Add chicken thighs to a large bowl. Coat fully with spicy brown mustard. Season generously with Cuso’s Hot Honey + Roasted Garlic & Onion seasoning. Mix until evenly coated. Cover and refrigerate for at least a few hours (overnight preferred). 2. Preheat the Grill Preheat your pellet grill to 350°F. Load with Harmos pellets (Spanish Barbecue Pirate + Turkish Barbecue Traveler) for deep smoky flavor with paprika, garlic, rosemary, and spice notes. 3. Make the Jalapeño Green Sauce Add jalapeños, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper to a blender. Blend until smooth and creamy. Taste and adjust seasoning or heat. Chill until ready to serve. 4. Smoke the Chicken Place chicken directly on the grill grates. Cook for about 1 hour, until internal temp reaches 160°F. 5. Crank the Heat Increase grill temp to 500°F. Cook until chicken hits 180°F internal and skin gets crispy with great color. 6. Serve Remove from grill and rest a few minutes. Serve with the jalapeño green sauce on the side or drizzled over top. #HarmosGrill #HarmosWoodPellets #HarmosFlavoredPellets
Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 Comment LOBSTER and I’ll DM you the recipe
1.24M
69.1K
5.18K
4mo ago
nachocookin
Christmas Eve Dinner | Maine Lobster Linguine 🦞🍝🎄 Comment LOBSTER and I’ll DM you the recipe
Rich & Hearty Turkey Stock | Full Recipe ⬇️ (Scaled for 1 Turkey) Yield: ~4–6 quarts depending on pot size Time: 12+ hours (hands-off simmer) Ingredients From one roasted turkey, gather: • Turkey carcass (all bones) • Any remaining thighs, legs, wings, or meaty scraps • Turkey neck (if you still have it) • Any leftover turkey gravy (optional but highly recommended) • Any leftover turkey drippings or stock (optional) Vegetables & aromatics: • 2 large onions, quartered (skins on OK) • 3–4 carrots, roughly chopped • 3–4 celery stalks, roughly chopped • 6–8 garlic cloves, smashed • 2–3 bay leaves • 1 tablespoon whole black peppercorns • Small handful sage • Small handful rosemary • Salt, to taste (start light — you can adjust later) Water: Enough to completely fill your pot and cover all ingredients (Usually 1–2 gallons depending on your pot.) ⸻ Instructions 1. Load the Pot Place all the turkey bones and scraps into a large stockpot. If your pot has a built-in strainer insert, place the herbs and vegetables in the bottom portion first. Add: • Sage • Rosemary • Onions • Carrots • Celery • Crushed garlic • Bay leaves • Peppercorns • A small pinch of salt 2. Add Leftovers Pour in: • Any leftover gravy • Any leftover turkey drippings or stock These add huge richness and depth. 3. Fill With Water Fill the pot all the way with water. If you’re doing one full turkey, expect to add a LOT of water. 4. Slow Simmer Place on low heat and simmer uncovered or partially covered for at least 12 hours. Longer = richer. Avoid boiling — keep it gentle. 5. Strain & Cool Carefully lift out the carcass or pull the strainer insert. Strain broth through a fine sieve. Let cool, then skim excess fat from the top if desired. ⸻ Storage • Refrigerator: Up to 7 days • Freezer: Up to 6 months (freeze in quart containers or freezer bags) ⸻ How to Use • Soups (turkey noodle, ramen, chili, pot pie) • Gravy base • Risotto • Sip warm with salt — it’s incredible on its own
1.16M
11.5K
226
6mo ago
nachocookin
Rich & Hearty Turkey Stock | Full Recipe ⬇️ (Scaled for 1 Turkey) Yield: ~4–6 quarts depending on pot size Time: 12+ hours (hands-off simmer) Ingredients From one roasted turkey, gather: • Turkey carcass (all bones) • Any remaining thighs, legs, wings, or meaty scraps • Turkey neck (if you still have it) • Any leftover turkey gravy (optional but highly recommended) • Any leftover turkey drippings or stock (optional) Vegetables & aromatics: • 2 large onions, quartered (skins on OK) • 3–4 carrots, roughly chopped • 3–4 celery stalks, roughly chopped • 6–8 garlic cloves, smashed • 2–3 bay leaves • 1 tablespoon whole black peppercorns • Small handful sage • Small handful rosemary • Salt, to taste (start light — you can adjust later) Water: Enough to completely fill your pot and cover all ingredients (Usually 1–2 gallons depending on your pot.) ⸻ Instructions 1. Load the Pot Place all the turkey bones and scraps into a large stockpot. If your pot has a built-in strainer insert, place the herbs and vegetables in the bottom portion first. Add: • Sage • Rosemary • Onions • Carrots • Celery • Crushed garlic • Bay leaves • Peppercorns • A small pinch of salt 2. Add Leftovers Pour in: • Any leftover gravy • Any leftover turkey drippings or stock These add huge richness and depth. 3. Fill With Water Fill the pot all the way with water. If you’re doing one full turkey, expect to add a LOT of water. 4. Slow Simmer Place on low heat and simmer uncovered or partially covered for at least 12 hours. Longer = richer. Avoid boiling — keep it gentle. 5. Strain & Cool Carefully lift out the carcass or pull the strainer insert. Strain broth through a fine sieve. Let cool, then skim excess fat from the top if desired. ⸻ Storage • Refrigerator: Up to 7 days • Freezer: Up to 6 months (freeze in quart containers or freezer bags) ⸻ How to Use • Soups (turkey noodle, ramen, chili, pot pie) • Gravy base • Risotto • Sip warm with salt — it’s incredible on its own
Sticky Date Cake
1.12M
50.1K
300
9mo ago
nachocookin
Sticky Date Cake
This over a steakhouse any day of the week @talocreations
1.09M
28.0K
267
2mo ago
nachocookin
This over a steakhouse any day of the week @talocreations
My rent is on the line again Comment TALO for my beef tallow
1.07M
36.1K
1.16K
3w ago
nachocookin
My rent is on the line again Comment TALO for my beef tallow
I still can’t believe it’s not steak
989K
8.89K
255
3mo ago
nachocookin
I still can’t believe it’s not steak
Bachelor Party Dinner for 20 Dudes
940K
13.2K
100
2w ago
nachocookin
Bachelor Party Dinner for 20 Dudes
Lomo Saltado | comment PERU for full recipe
879K
62.1K
1.71K
1mo ago
nachocookin
Lomo Saltado | comment PERU for full recipe
Italian Sausage & Pepper Pasta | Full recipe ⬇️ Servings: 4–6 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients Olive oil – for sautéing 1 green, 1 orange, 1 red bell pepper, sliced 1 large onion, sliced 1 bunch broccolini, trimmed and chopped 1 tsp vegetable seasoning (or to taste) 1 lb Italian sausage links (mild or hot) 1 lb pasta (penne, rigatoni, or similar) 1 head garlic, finely minced 1 cup tomato sauce (or more, depending on preference) 1 cup heavy cream 1 cup shredded Parmesan cheese Salt & black pepper – to taste Instructions Sauté peppers & onions Heat 1–2 tbsp olive oil in a Dutch oven over medium heat. Add sliced peppers and onions. Sauté until almost fully cooked (softened but still with slight bite). Remove from the pot and set aside. Cook the broccolini Add a splash more olive oil to the Dutch oven. Toss in broccolini and sprinkle with vegetable seasoning. Sauté for 2–3 minutes until bright green and just tender. Remove and set aside with peppers & onions. Brown the sausages Add more olive oil if needed. Place sausage links in the Dutch oven and sear until nicely browned on both sides, about 3–4 minutes per side. Remove when about 75% cooked through. Slice into bite-size pieces. Boil the pasta While sausages cook, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain. Make the garlic-tomato base In the same Dutch oven, add minced garlic with a bit of olive oil. Sauté until fragrant, about 30 seconds (don’t burn). Stir in tomato sauce, then add sliced sausages back in. Cover and let sausages finish cooking through, about 5 minutes. Add cream & veggies Reduce heat to low. Stir in heavy cream until combined. Add back all sautéed vegetables. Stir in Parmesan cheese and season with salt & pepper to taste. If sauce is too thick, add a splash of reserved pasta water. Combine & serve Toss the sauce mixture with pasta until evenly coated. Serve immediately with extra Parmesan on top.
864K
26.9K
341
9mo ago
nachocookin
Italian Sausage & Pepper Pasta | Full recipe ⬇️ Servings: 4–6 Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Ingredients Olive oil – for sautéing 1 green, 1 orange, 1 red bell pepper, sliced 1 large onion, sliced 1 bunch broccolini, trimmed and chopped 1 tsp vegetable seasoning (or to taste) 1 lb Italian sausage links (mild or hot) 1 lb pasta (penne, rigatoni, or similar) 1 head garlic, finely minced 1 cup tomato sauce (or more, depending on preference) 1 cup heavy cream 1 cup shredded Parmesan cheese Salt & black pepper – to taste Instructions Sauté peppers & onions Heat 1–2 tbsp olive oil in a Dutch oven over medium heat. Add sliced peppers and onions. Sauté until almost fully cooked (softened but still with slight bite). Remove from the pot and set aside. Cook the broccolini Add a splash more olive oil to the Dutch oven. Toss in broccolini and sprinkle with vegetable seasoning. Sauté for 2–3 minutes until bright green and just tender. Remove and set aside with peppers & onions. Brown the sausages Add more olive oil if needed. Place sausage links in the Dutch oven and sear until nicely browned on both sides, about 3–4 minutes per side. Remove when about 75% cooked through. Slice into bite-size pieces. Boil the pasta While sausages cook, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain. Make the garlic-tomato base In the same Dutch oven, add minced garlic with a bit of olive oil. Sauté until fragrant, about 30 seconds (don’t burn). Stir in tomato sauce, then add sliced sausages back in. Cover and let sausages finish cooking through, about 5 minutes. Add cream & veggies Reduce heat to low. Stir in heavy cream until combined. Add back all sautéed vegetables. Stir in Parmesan cheese and season with salt & pepper to taste. If sauce is too thick, add a splash of reserved pasta water. Combine & serve Toss the sauce mixture with pasta until evenly coated. Serve immediately with extra Parmesan on top.
Ribeye and Hanger Steak Dinner for 20 Comment TALO for a free gift @talocreations
858K
35.4K
425
4mo ago
nachocookin
Ribeye and Hanger Steak Dinner for 20 Comment TALO for a free gift @talocreations
Should he have kicked me out for this? 🐖 from Campo Grande @eat.campogrande (special offer in the link in my bio) Grill @biggreenegg
839K
11.7K
188
2w ago
nachocookin
Should he have kicked me out for this? 🐖 from Campo Grande @eat.campogrande (special offer in the link in my bio) Grill @biggreenegg

Nacho Fuentes (@nachocookin) Instagram Stats & Analytics

Nacho Fuentes (@nachocookin) has 198K Instagram followers with a 3.19% engagement rate over the past 12 months. Across 368 posts, Nacho Fuentes received 1.99M total likes and 64.0M impressions, averaging 5.40K likes per post. This page tracks Nacho Fuentes's performance metrics, top content, and engagement trends — updated daily.

Nacho Fuentes (@nachocookin) Instagram Analytics FAQ

How many Instagram followers does Nacho Fuentes have?+
Nacho Fuentes (@nachocookin) has 198K Instagram followers as of May 2026.
What is Nacho Fuentes's Instagram engagement rate?+
Nacho Fuentes's Instagram engagement rate is 3.19% over the last 12 months, based on 368 posts.
How many likes does Nacho Fuentes get on Instagram?+
Nacho Fuentes received 1.99M total likes across 368 posts in the last 12 months, averaging 5.40K likes per post.
How many Instagram impressions does Nacho Fuentes get?+
Nacho Fuentes's Instagram content generated 64.0M total impressions over the last 12 months.