Mexican Recipes

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
Flour tortillas rolled up with shredded chicken & cheese, and topped with a zesty green tomatillo salsa! This dish can also be made with shredded pork and with corn or flour tortillas!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • rotisserie skinless chicken breasts 4
  • butter 3 tablespoons
  • sweet onion 1 cup
  • garlic cloves 3
  • green bell pepper ½ cup
  • Monterrey jack cheese 2 cups
  • green (tomatillo) salsa 1½ cups
  • fresh cilantro, divided ¾ cups
  • can green chiles 4 ounces
  • ground cumin 1 tablespoon
  • cayenne pepper ¼ teaspoon
  • smoked paprika ½ teaspoon
  • salt 1 teaspoon
  • freshly ground black pepper ½ teaspoon
  • fajita size flour tortillas 10
  • heavy cream, divided 1 cup
  • chicken stock ¾ cups
Preparation
  1. Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
  2. Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
  3. Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
  4. Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
  5. Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
  6. Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
 

Mango-Chicken Quesadillas

Mango-Chicken Quesadillas
Combining shredded chicken with brown mustard, honey, and tabasco creates a flavorful filling for this quesadilla recipe. Adding ripened mango adds a sweet twist!
Author:
Cuisine: Mexican
Recipe type: Lunch Dinner Side Dish
Ingredients
  • brown mustard 3 tablespoons
  • honey 2 tablespoons
  • Tabasco or hot sauce 3 teaspoons
  • salt 1 teaspoon
  • Whole rotisserie chicken 1
  • mozzarella 1 cup
  • small red onion 1
  • bunch cilantro 2.1
  • ripened mango 1
  • 8-10 inch flour tortillas
  • non-stick spray
  • sour cream, optional
Preparation
  1. Combine first four ingredients in a small bowl and mix with shredded chicken.
  2. Heat a large IMUSA sauté pan on medium heat and spray with some non-stick spray.
  3. Add flour tortilla and spray top side with more non-stick spray.
  4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
  5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
  6. Fold over tortilla, like a book, and allow cheese to melt completely. Cut into 4 wedges and serve with sour cream, if desired.

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: 
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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.
 

Coffee Rubbed Carnitas Tamales with Salsa Verde

Coffee Rubbed Carnitas Tamales with Salsa Verde
Who doesn't love tamales? and who doesn't love coffee?? Chef George Duran combined these two delicious treats and created his all new coffee rubbed tamales with carnitas and green sauce recipe. Delight your taste buds with this mouthwatering dish and Buén Provecho!
Author:
Cuisine: Mexican
Recipe type: lunch, dinner, side dish, snack
Prep time: 
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Ingredients
  • Carnitas:
  • 1 Tbslp. unsweetened cocoa powder
  • 1 Tblsp. instant espresso coffee
  • 1 Tblsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 tsp. cumin
  • ⅛ tsp. coriander
  • ⅛ tsp. cayenne pepper
  • 4-5 lb. pork shoulder
  • 2 Tblsp. vegetable oil
  • Tamales:
  • 4 C. Maseca flour
  • 2 sticks butter, room temperature
  • Dried corn husk, soaked in warm water for at least an hour
  • salt
  • Salsa Verde:
  • 12 tomatillos, husks removed and quartered
  • 6 cloves of garlic
  • 1 jalapeño, seeds removed
  • 2 poblano peppers, seeds removed
  • 1 medium Vidalia onion
  • 1 bunch cilantro
  • 1 tsp. salt
  • 1 Tblsp. lime juice
Preparation
  1. To make carnitas, mix first 9 dry ingredients in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.
  2. Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.
  3. Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.
  4. Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.
  5. Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.
  6. Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.
  7. Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.
  8. To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.
 

Arroz con Pollo Mole (Mole Rice and Chicken)

Arroz con Pollo Mole (Mole Rice and Chicken)
Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!
Author:
Cuisine: Mexican
Recipe type: lunch, dinner
Prep time: 
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Ingredients
  • 2 Tbsp. toasted sesame seed
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. ground allspice
  • 2 tsp. salt
  • 6 chicken thighs, skin removed
  • ½ C. flour
  • 1 Tbsp. vegetable oil
  • salt and pepper
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 C. rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 C. chicken stock
  • Curly parsley, finely chopped, for garnish
Preparation
  1. Mix first 6 ingredients in a small bowl and set aside.
  2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  4. Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  5. Allow to rest for 10 minutes before serving with finely chopped parsley.