Mexican Recipes

Chorizo Taquitos with Cilantro-Lime Sauce

Chorizo Taquitos with Cilantro-Lime Sauce
Taquitos are a Mexican dish consisting of rolled up tortillas filled with meat or cheese. The tortillas are then fried for a delicious crunch! This recipe has a citrus-flavored sauce using cilantro and lime that pairs well with the spicy chorizo filling!
Author:
Cuisine: Mexican
Recipe type: Snack, Appetizers, Side Dish
Ingredients
  • medium onion ½
  • green pepper 1
  • ripe avocado 1
  • bunch fresh cilantro 1
  • juice of ½ lime
  • olive oil ½ cup
  • salt 1 teaspoon
  • chorizo links (about 8 ounces) 2 to 4
  • can re-fried beans 1
  • flour tortillas 4 (8 inch)
  • non-stick spray
Preparation
  1. Make cilantro-lime sauce by placing all of the ingredients in a blender or food processor and puree until thick and smooth. If too thick, add some water, one tablespoon at a time until it’s the right consistency. Set aside.
  2. For the taquitos, dice chorizo links and sauté in your IMUSA sauté pan on medium-high heat until browned, about 3-4 minutes. Place in a small bowl reserving oil in pan.
  3. Assemble taquitos by lightly heating up the flour tortillas in the microwave for 5-10 seconds, until soft.
  4. Spread 1-2 tablespoons of the re-fried beans throughout each tortilla all the way to the edge. This will help seal the taquitos.
  5. Evenly divide chorizo onto the center of each tortilla and roll tightly.
  6. Place seam-side-down onto the IMUSA sauté pan and cook on low heat on each side until golden brown.
  7. Spray non-stick oil as needed to achieve crispy browned exterior.
  8. Serve immediately with cilantro-lime sauce.
 

Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast
Chorizo and eggs with tortillas is a staple in Mexican breakfast cuisine. Who said you couldn't have tacos for breakfast!?
Author:
Cuisine: Mexican
Recipe type: Breakfast
Ingredients
  • eggs 6
  • olive oil 1 tablespoon
  • chorizo links (about 7 ounces) 2
  • medium onion 1
  • cilantro, divided 1 cup
  • medium tomato 1
  • sour cream 1 cup
  • fresh lime juice 1 tablespoon
  • salt 1 teaspoon
  • sharp cheddar 1 cup
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)
Preparation
  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
  3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos

Chicken Taco Soup

Chicken Taco Soup
This soup has big Mexican flavor with beans, corn, green chili, taco seasoning, shredded chicken, cheease, and spices!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • can navy beans 1 (15½ ounce)
  • can small red beans 1 (15½ ounce)
  • can sweet corn 1 (15½ ounce)
  • garlic cloves 3
  • canned green chili peppers 2 tablespoons
  • tomato paste 2 tablespoons
  • Package taco seasoning 1
  • Whole rotisserie chicken 1
  • chicken stock 8 cups
  • Cheddar cheese
  • flour tortillas
  • container of sour cream 8 ounce
  • fresh lime juice 1 teaspoon
  • smoked paprika 1 teaspoon
  • salt 1 teaspoon
Preparation
  1. Over medium heat add the first 7 ingredients along with the chicken stock to your IMUSA STOCK POT and gently mix. Cover with lid and bring to heat.
  2. Cook for about 2 hours or until beans are soft.
  3. When beans are soft, add the skinned and pulled chicken to the IMUSA STOCK POT. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  4. For sour cream topping, Place sour cream in a bowl and whisk in lime juice, paprika, and salt. Keep refrigerated until ready to serve.
  5. Once the chicken soup is ready serve with grated cheddar, toasted tortilla chips, and a dollop of the sour cream topping.
 

Cheesy Sun-Dried Tomato Tamales

Cheesy Sun-Dried Tomato Tamales
This recipes takes traditional Mexican tamales to a whole new level using sun-dried tomatoes, green chiles, and sharp white cheddar cheese!
Author:
Cuisine: Mexican
Recipe type: Snack, Side Dish
Ingredients
  • dried corn husks, & Corn husk strips (for tying) 25 to 35
  • Sticks butter 2
  • chicken stock 5 cups
  • sun-dried tomato paste 1½ cups
  • Cans of diced green chiles 3 (3.25 ounce)
  • maseca corn flour 4 cups
  • white sharp cheddar cheese 24 ounces
Preparation
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In a large pot melt butter under medium heat.
  3. Once melted turn off heat and mix in chicken stock, sun-dried tomato paste, and green chiles. Set aside.
  4. In an extra large bowl add the Maseca corn flour and using a wooden spoon, slowly mix chicken stock mixture into the flour. Fold in grated cheese until completely combined.
  5. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the center of the corn husk.
  6. Gently fold one side of the corn husk to the other end (like a cigar) and tie a knot at the larger end with a thin strip of corn husk. Fold over the other side of the tamale, which will be the bottom end when placed in the tamalera.
  7. Fill an IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
  8. Carefully place each tamale standing up on the stream tray and bring water to simmer. Steam with the lid on for 90 minutes. Remove each tamale with tongs and let rest for a few minutes before serving it.
 

Arroz Clasico Mexicano “Classic Mexican Red Rice”

Classic Mexican Red Rice
Mexican rice is known as "Arroz Rojo" in Mexico and it is a savory tomato-flavored side dish that goes well with any Mexican-themed meal!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Serves: 4
Ingredients
  • chicken broth or water 2 cups
  • white onion ½
  • garlic clove 1
  • ripe Roma or Saladette tomato (or ¼ cup of tomato puré) 1
  • Salt 1 tablespoon
  • vegetable oil 1 tablespoon
  • long grain rice 1 cup
  • carrots 1
  • frozen peas ¼ cup
  • Serrano Chile 1
Preparation
  1. Blend the chicken broth, onion, garlic and tomatoes. Using an IMUSA strainer, strain and set aside.
  2. Using an IMUSA Caldero, add the oil and heat over a medium flame.
  3. Add the rice. Stir for 3 minutes or until the rice grain is white on the inside and transparent on the outside.
  4. Add the chicken broth mixture to the rice. Add salt.
  5. Bring to a boil and add the carrots, peas, and whole *Serrano chile. Cover and place on low heat. (*You can also use Chile of preference)
  6. Continue cooking for an additional 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.