Mexican Recipes

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!
Author:
Cuisine: Mexican
Recipe type: Breakfast, Snack
Ingredients
  • 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
Preparation
  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.
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • 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
Preparation
  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!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • 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
Preparation
  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.
 

Mango Guacamole

Mango Guacamole
Adding sweet mango to a traditional guacamole gives this recipe a twist!
Author:
Cuisine: Mexican
Recipe type: Snack, Appetizer, Side Dish
Ingredients
  • ripened avocados 3
  • ripened mango 1
  • lime juice ¼ cup
  • cilantro ½ cup
  • white onion ½ cup
  • salt 3 teaspoons
Preparation
  1. In your IMUSA Molcajete, add half of the diced mangos and mash with the pestle into a pulp.
  2. Then add one avocado and mash into a pulp with the mango.
  3. In a separate bowl mix remaining ingredients, including mango, and add more lime juice if needed.
  4. Fold mixture with pulp inside Molcajete and serve with tortilla chips.

Crunchy Herbed Guacamole

Crunchy Herbed Guacamole
This twist on a traditional guacamole adds radishes, chives, and cilantro for a delicious crunchy texture!
Author:
Cuisine: Mexican
Recipe type: Snack, Appetizer, Side Dish
Ingredients
  • ripened avocados 2
  • cilantro ¼ cup
  • fresh chives ¼ cup
  • juice of ½ lime
  • Bottled Chipotle Hot Pepper Sauce (optional)
  • small red radishes 3
  • kosher salt or table salt, to taste
Preparation
  1. Scoop avocado flesh inside your IMUSA MOLCAJETE and add the cilantro, chopped chives, lime juice, and chipotle sauce.
  2. Gently mash with the pestle until the desired consistency is reached
  3. Fold in diced radishes and season with salt to taste