Mexican Recipes

Pineapple Tamales

Pineapple Tamales
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!
Cuisine: Mexican
Recipe type: Appetizer, Snack
  • corn husks 20 to 25
  • corn tortilla flour (“masa harina de maiz”) 1 pound
  • pork lard or butter 3 ounces
  • shortening 3 ounces
  • water 8 cups
  • Mexican cinnamon sticks 3
  • Ounces pineapple 13 ounces
  • sugar ¾ cup
  • brown sugar ½ cup
  • pecans ½ cup
  • raisins ½ cup
  1. Place corn husks in an IMUSA STOCK POT and cover with water. Place a plate on top of the husks so they sink to the bottom of the pot.
  2. In another stock pot on high heat add the 8 cups of water along with the cinnamon sticks for 15 to 20 minutes or until the water has been thoroughly infused with the cinnamon flavor.
  3. Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
  4. Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
  5. Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
  6. Mix in the rest of the ingredients with an IMUSA SPATULA.
  7. Remove the corn husks from the water.
  8. Assemble the tamales by placing 1⁄3 cup of dough into the middle of each corn husk without spreading it.
  9. Fold one side of the corn husk covering the filling then fold the other side. Fold up the pointed end across. Lay each tamale fold-side down. There should be an open end in each tamale where the husk had previously connected to the cob.
  10. 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.
  11. Carefully place each tamale open end up on the steam tray and bring the water to a simmer. Place the lid on the steamer and steam for 30 to 40 minutes on high heat. Allow the tamales to cool for 15 minutes before serving or they will stick to the husks.

Northern Potato and Poblano Chile Strips

Northern Potato and Poblano Chile Strips
Poblano peppers are mild in heat but rich in flavor! This recipe includes potatoes and Mexican style cream to make a rich side dish or even a stand alone meal with loads of flavor!
Cuisine: Mexican
Recipe type: Snack, Appetizer
  • Poblano Chiles 6
  • white onion ½
  • potatoes 1½ pound
  • canola or corn oil 1 tablespoon
  • Mexican style cream (crema fresca) or crème fraiche 1 cup
  • milk or chicken stock ½ cup
  • salt 2 tablespoons
  1. Place the Poblano chiles on a non-stick 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 facilitate even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes.
  4. Peel away the black skin as well as the seeds and veins and cut into ⅛ inch strips.
  5. Cook the potatoes in an IMUSA sauce pan, adding enough water to cover the potatoes. Add 2 tablespoons of salt.
  6. In an IMUSA sauté pan, add the oil and onion. Cook for 3 minutes or until the onions become transparent.
  7. Add the potatoes and brown for 5 minutes.
  8. Add the chile Poblano strips, cream, milk and salt to taste.
  9. Cook for another 5 minutes and serve.

Mini Ranchero Eggs

Mini Ranchero Eggs
Take your morning eggs to a whole new level by adding flavorful salsa and spices! Paired with a tortilla, you have a delicious Mexican-Themed brunch!
Cuisine: Mexican
Recipe type: Breakfast, Snack
  • olive oil 2 tablespoons
  • medium onion ½
  • green pepper ½
  • jalapeno pepper ½
  • can diced tomatoes 1 (14.5 ounce)
  • paprika 1 teaspoon
  • cumin ½ teaspoon
  • salt 1 teaspoon
  • ground pepper ¼ teaspoon
  • large eggs 8
  • flour tortillas 4 (6 inch)
  • cilantro for garnish
  1. Make salsa by softening onions, green peppers, and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes.
  2. Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer, uncovered for 5 minutes. Set aside.
  3. Spray some non-stick spray on both sides of a tortilla and place it on your IMUSA EGG PAN on medium-low heat.
  4. Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla.
  5. Place two heaping tablespoons of salsa between the two eggs, cover your IMUSA EGG PAN and bring heat to low.
  6. Allow eggs to cook between 3-4 minutes, remove from heat and serve on a plate with chopped cilantro

Mexican Charro Beans

Mexican Charro Beans
This classic Northern Mexican recipe uses bacon, jalapeno, cilantro, ham and Mexican beer to give a unique flavor to pinto beans.
Cuisine: Mexican
Recipe type: Lunch, Dinner
  • Cans of whole Pinto Beans 2 (19.8 ounce)
  • vegetable oil 1 tablespoon
  • white onion 1
  • tomatoes 1 pound
  • bunch of cilantro ½
  • jalapeno chiles 2
  • slices bacon 5
  • sliced deli ham 5
  • dark Mexican beer 1
  • salt 2 teaspoons
  1. In an IMUSA stock pot, heat the oil.
  2. Add the bacon and cook for 5 minutes or until slightly crisp on medium high heat.
  3. Add onion along with the salt and cook for another 3 minutes or until the onions are transparent.
  4. Add the ham, chiles, tomatoes and cilantro and cook for 10 minutes.
  5. Add the 2 cans of pinto beans and bring to a boil.
  6. Add the beer and cook for another 7 to 10 minutes.

Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream

Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream
It's all about the marinade! The special combination of ingredients create a sauce that marinades the pork overnight - the next day you will have Mexican style fajitas that will be rich in flavor!
Cuisine: Mexican
Recipe type: Lunch, Dinner
  • pork tenderloin 2 pounds
  • orange juice ½ cup
  • lime juice ½ cup
  • garlic 1 tablespoon
  • ground cumin 1 teaspoon
  • black pepper 1 teaspoon
  • paprika 1 teaspoon
  • cayenne pepper 1 teaspoon
  • salt 1 teaspoon
  • cola (plus more as needed) ½ cup
  • soy sauce 3 tablespoons
  • olive oil 2 to 4 tablespoons
  • flour tortillas (fajita size) 12
  • shredded lettuce
  • pico de gallo, or bottled chunky style salsa
  • Shredded Monterrey jack cheese
  • Thinly sliced red onion
  • Chopped cilantro
  • Sour cream
  1. Combine all wet ingredients with a whisk and set aside.
  2. Combine all dry ingredients and mix well.
  3. Cut the pork into 1 inch cubes. Dust meat with the dry rub
  4. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight
  5. Remove meat from the marinade and reserve a ¼ of the marinade
  6. Pat dry pok
  7. Heat 2 T. of olive oil in the IMUSA cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
  8. Add reserved marinade and simmer over low heat for another 15 to 20 minutes adding a splash of cola as needed while cooking to keep fajita pan from drying out.
  9. Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
  10. For cilantro sour cream: Combine ½ a cup of sour cream with 3 T chopped fresh cilantro and ½ a t of salt.