Mexican Recipes

Sopes

Sopes
Sopes are a staple in Mexican cuisine - they are little masa patties that are topped with a choice of fillings ranging from cheese, avocado, chicken, beans, and beef.
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • corn tortilla flour or “masa harina de maiz” 1 pound
  • boiling water 5 to 6 cups
  • cooking oil
Preparation
  1. In a bowl, place the tortilla flour.
  2. Add the hot water one cup at a time mixing with a spoon.
  3. When the masa gets to the consistency of new “play dough” take it out and kneed with your hands for 10 minutes. If the masa is too runny add more flour, if it is too dry, add more water.
  4. Using a ⅓ cup as a measuring tool, divide the masa into approximately 17 balls.
  5. Make 2 rounds of plastic out of a plastic supermarket bag, the same size as the pressing surface of your IMUSA tortilla press. Place one of the plastic rounds on the bottom surface of the IMUSA tortilla press then place one of the masa balls in the center. Add the other plastic round on top then close the tortilla press and press gently. The masa round should be 4 inches in diameter and about ¼ inch thick.
  6. Heat your non-stick IMUSA Comal at medium high heat and place the masa round. Allow it to cook for one minute. Turn the masa round on the other side and cook for 1 to 2 minutes more or until you have golden spotting on the bottom. Turn again and cook 1 more minute on the other side.
  7. Remove the thick tortilla from the Comal and set aside in a clean kitchen cloth to keep warm. Make half following the same procedure.
  8. Using your index finder, middle finger and thumb pinch around the edges of your thick tortilla to create the rim. This is done when the thick tortillas are still warm but not too hot to touch. Finish the other half of the dough using the same procedure.
  9. To serve the sopes, add oil to the IMUSA Comal on medium heat for one minute while you are adding your toppings. Serve along with your favorite salsa.
 

Rustic Molcajete Salsa

Rustic Molcajete Salsa
Fresh salsas are a staple of the Mexican diet. Use of the volcanic rock Molcajete or mortar and pestle is important not only to grind the ingredients but to combine the flavors.
Author:
Cuisine: Mexican
Recipe type: Appetizer, Snack
Ingredients
  • clove of garlic 1
  • salt 1 teaspoon
  • cumin seeds 1 pinch
  • black pepper corns 1 pinch
  • Serrano or Jalapeno chiles to taste 1 to 4
  • Roma or Saladet tomatoes 2
  • Mexican beer ¼ cup
  • apple cider vinegar 1 teaspoon
Preparation
  1. Roast the chiles, onion, garlic and tomatoes on a hot IMUSA Comal or griddle.
  2. Peel the chiles and the tomatoes.
  3. After roasting the garlic, chiles, onions and tomatoes, crush all of ingredients one by one in a IMUSA Molcajete or lava rock mortar and pestle, starting with the spices and the garlic until all of the solid ingredients are in the Molcajete.
  4. Mix in the beer and cider.
   

Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Polenta-Crusted Fish Tacos with Spicy Mango Slaw
Adding a paprika polenta mixture to tilapia creates a flavorful filling for your tacos - topping it with a mango/cabbage slaw takes your taste buds to a whole new level!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • tilapia 2 to 3 pieces
  • polenta (or fine cornmeal) ¾ cups
  • paprika 1 teaspoon
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • corn tortillas 4 to 6
  • mayonnaise 1 tablespoon
  • sour cream 2 tablespoons
  • chipotle hot sauce, like Tabasco 1 teaspoon
  • lime juice 1 teaspoon
  • salt 1 pinch
  • cabbage 1 cup
  • mango, ripened but hard 1
Preparation
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
  4. Heat 1-2 Tblsp. of olive oil in your IMUSA sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.
 

Pineapple Tamales

Pineapple Tamales
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!
Author:
Cuisine: Mexican
Recipe type: Appetizer, Snack
Ingredients
  • 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
Preparation
  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!
Author:
Cuisine: Mexican
Recipe type: Snack, Appetizer
Ingredients
  • 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
Preparation
  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.