Mexican Recipes

Spicy Tomato Soup with Hominy

Spicy Tomato Soup with Hominy
 
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Enjoy a mouthwatering tomato soup without having to get away from the comfort of your own home. This flavor rich recipe composed of onions, garlic, tomatoes, cayenne peppers and queso fresco will lift your spirit and satisfy your crave. Buen provecho!!
Author:
Recipe type: Dinner, Lunch
Cuisine: Mexican Cuisine
Ingredients
  • 4 Tblsp. olive oil
  • 3 medium red onions, finely chopped
  • 8 gloves of garlic, minced
  • 2 28 oz. can of crushed tomatoes
  • 2 Tblsp. tomato paste
  • 2 tsp. sugar
  • ¼ tsp cayenne pepper or more if desired
  • 2 C. canned hominy, drained
  • 8 C. water
  • Salt and pepper
  • Queso fresco, grated
  • Cilantro, chopped
  • olive oil
Preparation
  1. In your IMUSA dutch oven heat olive oil on medium heat and cook onions until soft, 2-3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, paste, sugar, cayenne pepper and mix. Lower heat and simmer for 10 minutes. Add hominy and water. Allow to simmer for 10 more minutes then season with salt and pepper. Add more water if too thick.
  2. Serve soup with grated queso fresco, chopped cilantro and drizzled olive oil.
 
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Tex Mex Brunch

Tex Mex Brunch
 
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Want a Mexican-Inspired Brunch!? All you need is some guacamole, salsa, and tortillas to pair with your morning eggs! Ole!
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Recipe type: Brunch
Cuisine: Mexican
Ingredients
  • shallot 1
  • fresh cilantro 1 cup
  • lime juice 2 tablespoon
  • garlic cloves 2
  • Cans of petit diced tomatoes 2 (14.5 ounce)
  • salt 1 teaspoon
  • pepper ⅛ teaspoon
  • avocado 1
  • jarred jalapeno 1 tablespoon
  • eggs 8
  • cheddar cheese 1 cup
  • olive oil 1 tablespoon
  • flour tortillas 8 (6 inch)
Preparation
  1. In a medium bowl combine first seven ingredients and place in a fine sieve to drain for about 10 minutes.
  2. Remove half of salsa mixture and place in an IMUSA SALSA BOWL and set aside.
  3. Place half of remaining salsa mixture in a separate bowl and add mashed avocados and jalapeno. Mix gently until combined. Place guacamole inside second IMUSA SALSA BOWL and set aside.
  4. In a medium bowl beat the eggs and add remaining salsa and grated cheese.
  5. Heat a PTFE Nonstick IMUSA SAUTÉ PAN on medium heat and add oil.
  6. Cook scrambled eggs using a rubber spatula until it’s just under cooked. Place eggs in a third IMUSA SALSA BOWL.
  7. Heat tortillas in the IMUSA TORTILLA WARMER.
  8. Place a damp paper towel inside the base of your IMUSA TORTILLA WARMER and place the tortillas on top.
  9. Place the tortilla warmer without the top inside of your microwave and microwave on high for 30-60 seconds.
  10. Cover the tortilla warmer and serve them with the salsa, guacamole, and eggs.
 
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Yucatan Pork Pibil with Xni-Pec Garnish

Cochinita Pork Pibil with Xni-Pec Garnish
 
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Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula of Mayan origin. It is pulled pork shoulder marinated and braised in achiote paste, orange juice, and spices! Take your Taco Nights to a whole new level!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • package of achiote paste ½ (of a 3 ounce)
  • whole all spice ¼ teaspoon
  • garlic cloves 1
  • white onion ½
  • Mexican cinnamon stick (or ½ teaspoon powered) 1
  • dried Mexican oregano 1 tablespoon
  • cumin seeds ¼ tablespoon
  • cloves whole or ⅛ teaspoon ¼ teaspoon
  • dried Chile Powder (optional) ½ teaspoon
  • salt 1 tablespoon
  • fresh orange juice 1 cup
  • apple cider vinegar ½ cup
  • pork butt 4 pounds
Preparation
  1. Combine all the ingredients except the meat and blend until mixture is smoothly puréed.
  2. Place the pork butt in an IMUSA stock pot and add the puré.
  3. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
  4. Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat.
  5. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes.
  6. Take off the heat allow the orange pressure regulator to go down.
  7. Remove the lid and using a potato masher, shred the meat.
 
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Turkey Taco Bolognese

Turkey Taco Bolognese
 
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Bolognese sauce is a meat-based pasta sauce originating from Italy. We spice it up by adding taco seasoning to create a Mexican-Flavored dish that will be a weeknight staple!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • olive oil 3 tablespoons
  • ground turkey 1 pound
  • packet taco seasoning 1
  • medium onion 1
  • medium carrots 2
  • medium celery stocks 2
  • large garlic cloves 3
  • can of crushed tomatoes 1 (28 ounce)
  • can of Rotel tomatoes 1 (10 ounce)
  • spaghetti, fettuccini, or any of your favorite pasta 1 pound
Preparation
  1. Place the IMUSA aluminum stockpot on high heat and pour olive oil.
  2. Once it begins to smoke, add the turkey and cook, breaking up into pieces with a wooden spatula, for about 3-4 minutes.
  3. Add taco seasoning and mix, then cook for another 3-4 minutes.
  4. Add onions, carrots, celery and garlic and cook for 5 minutes, until vegetables are soft.
  5. Add both cans of tomatoes and allow to come to a simmer.
  6. Lower heat and cook pasta.
  7. Once pasta is cooked and drained, add to stockpot with Bolognese.
  8. Serve with Parmesan cheese or queso fresco.
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Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice
 
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Poblano peppers are mild in heat but rich in flavor! Take your tastebuds down south with this rice recipe including white cheddar cheese, corn, and poblano chiles!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • small Poblano chiles or 4 large Poblano chiles 8
  • mild white cheddar cheese 1 pound
  • chicken broth or water 4 cups
  • small white onion ½ small
  • garlic cloves 2
  • salt 4 teaspoons
  • vegetable oil 1 tablespoon
  • long grain rice 2 cups
  • frozen corn ½ cup
Preparation
  1. Place the Poblano chiles on any PTFE Nonstick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered.
  2. Turn the chiles on a regular basis to create the even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins.
  4. Stuff with cheese.
  5. Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside.
  6. On medium heat, add the oil to your IMUSA Caldero. Add the rice.
  7. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside.
  8. Add the chicken broth mixture. Add salt. Bring to a boil.
  9. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover.
  10. Reduce heat to low, cover, and continue cooking for 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.
 
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