Mexican Recipes

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.

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.

Buffalo Style Grilled Corn

Buffalo Style Grilled Corn
If you are looking for a great side dish to complement your barbecue this is it! Corn grilled to perfection, butter, blue cheese and hot sauce... thats it! Try it!
Author:
Cuisine: Mexican
Serves: 8
Ingredients
  • 8 ears fresh corn
  • 1 stick butter
  • ½ cup hot sauce, preferably Frank’s RedHot®
  • Celery salt
  • 1 cup finely crumbled blue cheese
Preparation
  1. Pre-heat grill on high.
  2. Shuck the corn by peeling the husks down, leaving them attached at the stem ends. Remove the silk with a damp terry cloth towel or vegetable brush. Gather the husks together at the bottom of each ear and tie off with a piece of butcher’s string or a piece of pale green corn husk.
  3. Place the butter and the hot sauce in a small saucepan and cook on medium heat until the butter is melted. Whisk to combine. Set aside and keep warm.
  4. Arrange the corn on the grill grate and roast, turning as needed with tongs, until the corn is lightly browned in patches, 3 to 5 minutes per side. Transfer the corn to a disposable foil pan, rimmed baking sheet, or platter. Working over the pan, brush the corn on all sides with the butter-hot sauce mixture.
  5. Sprinkle lightly with celery salt, then with the crumbled cheese. Serve immediately.

“Pumpkin-Pie” Tamales

 
"Pumpkin-Pie" Tamales
This recipe takes the traditional Mexican Masa tamales and adds the fall season's favorite ingredients: Pumpkin, ginger, nutmeg and raisins
Author:
Cuisine: Mexican
Serves: 40
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 40 To 60 dried corn husks
  • 7 Cups maseca corn flour
  • 3 Cups packed brown sugar
  • 2 Teaspoon cinnamon
  • 2 Teaspoon Salt
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground nutmeg
  • 2 29-ounce cans of pumpkin puree
  • 4 Sticks of butter, melted
  • 2 Cups of warm milk
  • 2 Cups of walnuts, chopped
  • 12 Ounces of raisins, a
  • About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)
Preparation
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
  3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
  4. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
  5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.

Pinto Beans with Ground Beef and Carrots

Pinto Beans with Ground Beef and Carrots
Enjoy an exquisite side of Pinto Beans complemented with the taste of ground beef and carrots seasoned to perfection. This combination of flavors is done in less than 45 minutes using a pressure cooker. See George Duran's delicious and easy to make recipe for Pinto Beans with Ground Beef and Carrots.. serve it with a little bit of rice and Buén Provecho!!!
Author:
Cuisine: Mexican
Recipe type: Dinner, Lunch, Specialty
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 Tblsp. olive oil, divided
  • 1 lb. ground beef
  • 2 packets of "Sazon con Culantro y Achiote"
  • 1 Large onion, chopped
  • 1 C. diced carrots
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tblsp. cumin
  • 1 14.5 oz can of diced tomatoes
  • 1 C. dried Pinto beans
  • 4 C. water
  • Salt and Pepper
Preparation
  1. Heat 1 Tblsp. of olive oil in the pressure cooker on high heat and cook ground beef until browned. Then mix in both packets of Sazon. Remove and set aside. Add another Tblsp. of olive oil and on medium heat cook onion, carrots and pepper, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in oregano, cumin, cooked beef, tomatoes, beans and water. Close lid and allow to come to high pressure. Once under pressure cook for 25 minutes. Turn off heat and allow for a slow release of the pressure, about 10 minutes.
  2. Serve with white rice and garnish with chopped cilantro.