Mexican

Salsa Verde

Salsa Verde
If you like Mexican cuisine, you will love this Salsa Verde recipe!. This green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish!

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Cuisine: Mexican
Recipe type: Salsa
Serves: 5

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Total time: 

Ingredients
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper

Preparation
  1. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl or a Molcajete. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Salsa verde

Clams with Salsa Verde

Clams with Salsa Verde
Chef Aarón Sánchez shares with us this delicious dish prepared with manila clams and the traditional “Salsa Verde” made with jalapenos and chile serrano that will spice up your taste buds!

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Cuisine: Mexican
Recipe type: Appetiser
Serves: 3

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Cook time: 
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Ingredients
  • 1 tablespoon olive oil
  • 4 garlic cloves, thinly sliced
  • 1 pound Manila clams or cockles, scrubbed
  • ½ cup dry white wine
  • 1 cup bottle clam juice or fish stock (homemade or store-bought)
  • ¼ cup Salsa Verde
  • Salt and freshly ground black pepper
  • Grilled sliced crusty bread, for serving
  • SALSA VERDE (Makes 2 cups)
  • ¼ cup distilled white vinegar
  • 2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)
  • 4 whole garlic cloves, peeled
  • 4 dried bay leaves, crumbled
  • ½ cup chopped fresh flat-leaf parsley leaves
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh oregano
  • 1 cup olive oil
  • Salt and freshly ground black pepper

Preparation
  1. Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.
  2. Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the Salsa Verde until it’s mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven’t opened after 5 minutes.
  3. Season with salt and pepper to taste.Serve in bowls with grilled bread.
  4. SALSA VERDE
  5. Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

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Pollo Borracho

Pollo Borracho
Borracho means drunk. Having said that, get ready to drunken your pollo with white wine and tequila! This delicious recipe from our Chef Aarón Sánchez will definitely make your taste buds feel alive!

Author:
Cuisine: Mexican
Recipe type: Main Dish
Serves: 5

Prep time: 
Cook time: 
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Ingredients
  • 1 (4-pound) frying chicken, cut into 8 pieces
  • 1 teaspoon dried Mexican oregano
  • ½ cup extra-virgin olive oil
  • 1 large onion, sliced thickly
  • 3 cloves garlic
  • 1 bay leaf
  • ½ cup dry white wine
  • ½ cup tequila
  • 1 cup Spanish olives, drained

Preparation
  1. Preheat oven to 375°F.
  2. Season chicken with salt, pepper, and oregano. In the jumbo cooker, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
  3. Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

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Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle

Stovetop Apple Crisp with Spicy Hot Chocolate Drizzle
Enjoy this delicious recipe from our Celebrity Chef, George Duran. The stovetop apple crisp with spicy hot chocolate is a very easy to follow recipe for a fantastic dessert. Make sure to try it!

Author:
Cuisine: Mexican
Serves: 4

Ingredients
  • 1 stick butter
  • 1 tsp. cinnamon
  • 2 Tblsp. Maple Syrup
  • 2 Tblsp. Brown Sugar
  • 1 pinch salt
  • 4 Apples (Pink Lady, Honeycrisp or Gala), peeled and chopped
  • 2 Tblsp. lemon juice
  • 1 Tblsp. Honey
  • 1 C. Instant Oats
  • 6 Tblsp. chopped pecans
  • For Spicy Chocolate Drizzle:
  • 12 oz. semi-sweet chocolate chips
  • 4 Tblsp. Butter
  • ½ tsp. Cinnamon
  • ½ tsp. chili powder (more if you desire it to be spicier)
  • 1 pinch salt

Preparation
  1. In your IMUSA Caldero or saucepan melt butter on medium heat until bubbling. Add cinnamon, maple syrup, brown sugar and salt and mix. Add apples and lemon juice and allow to cook for 2-4 minutes. Set aside apples and add honey, oats and pecans to mixture. Cook until caramelized, about 5-6 minutes. Add apples in bowls and top with crisp.
  2. Make spicy chocolate drizzle by mixing all of the ingredients together in a small saucepan under low heat. Once melted drizzle on top of Apple Crisp and serve with whipped cream or Greek yogurt if desired.

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Grilled Shrimp & Chorizo with Lime Chimichurri

Grilled Shrimp & Chorizo with Lime Chimichurri
It’s almost the end of the summer and that means you have a few more days for one last BBQ! Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri. Easy to follow and delicious!

Author:
Cuisine: Mexican
Serves: 4

Ingredients
  • 12 large shrimp
  • 2 Spanish chorizo sausages
  • 1 tbsp olive oil
  • 4 bamboo skewers, soaked in water
  • Lime Chimichurri:
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • ½ cup olive oil
  • 3 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste

Preparation
  1. Slice the chorizo into ½-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.
  2. Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.
  3. Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Drizzle with plenty of chimichurri.

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