Mexican

Buffalo Style Grilled Corn

Buffalo Style Grilled Corn
If you are looking for a great side dish to complement your barbecue this is it! Corn grilled to perfection, butter, blue cheese and hot sauce… thats it! Try it!

Author:
Cuisine: Mexican
Serves: 8

Ingredients
  • 8 ears fresh corn
  • 1 stick butter
  • ½ cup hot sauce, preferably Frank’s RedHot®
  • Celery salt
  • 1 cup finely crumbled blue cheese

Preparation
  1. Pre-heat grill on high.
  2. Shuck the corn by peeling the husks down, leaving them attached at the stem ends. Remove the silk with a damp terry cloth towel or vegetable brush. Gather the husks together at the bottom of each ear and tie off with a piece of butcher’s string or a piece of pale green corn husk.
  3. Place the butter and the hot sauce in a small saucepan and cook on medium heat until the butter is melted. Whisk to combine. Set aside and keep warm.
  4. Arrange the corn on the grill grate and roast, turning as needed with tongs, until the corn is lightly browned in patches, 3 to 5 minutes per side. Transfer the corn to a disposable foil pan, rimmed baking sheet, or platter. Working over the pan, brush the corn on all sides with the butter-hot sauce mixture.
  5. Sprinkle lightly with celery salt, then with the crumbled cheese. Serve immediately.

bbq-chorizo

“Pumpkin-Pie” Tamales

 

“Pumpkin-Pie” Tamales
This recipe takes the traditional Mexican Masa tamales and adds the fall season’s favorite ingredients: Pumpkin, ginger, nutmeg and raisins

Author:
Cuisine: Mexican
Serves: 40

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 40 To 60 dried corn husks
  • 7 Cups maseca corn flour
  • 3 Cups packed brown sugar
  • 2 Teaspoon cinnamon
  • 2 Teaspoon Salt
  • 2 Teaspoon ground ginger
  • 1 Teaspoon ground cloves
  • 1 Teaspoon ground nutmeg
  • 2 29-ounce cans of pumpkin puree
  • 4 Sticks of butter, melted
  • 2 Cups of warm milk
  • 2 Cups of walnuts, chopped
  • 12 Ounces of raisins, a
  • About 2 1⁄2 cups Fresh white cheese/queso fresco (optional)

Preparation
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes.
  2. In an extra large bowl add Maseca corn flour and the rest of the dry ingredients. Mix together making sure that all of the clumps are broken up with your fingers. Then add all of the wet ingredients and once again, use your hands to mix the corn flour. Add more water as needed until you achieve the consistency of peanut butter. Fold in the walnuts and raisins.
  3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the corn husk, depending on the size of the corn husk. The spread should cover about two thirds of the husk, away from the pointed end, making sure you leave some space on each side to fold. Gently fold one side of the corn husk to the other end and fold up the pointed end across. Lay each tamale fold-side down. There should be an open end to each tamale.
  4. 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. Carefully place each tamale standing up on the steam tray without overloading it and bring water to a simmer. Steam with the lid on for 90 minutes.
  5. Remove each tamale with tongs and let rest for a few minutes before serving it as a sweet side-dish or with grated queso fresco. MAKES 40-60 TAMALES.

Pinto Beans with Ground Beef and Carrots

Pinto Beans with Ground Beef and Carrots
Enjoy an exquisite side of Pinto Beans complemented with the taste of ground beef and carrots seasoned to perfection. This combination of flavors is done in less than 45 minutes using a pressure cooker. See George Duran’s delicious and easy to make recipe for Pinto Beans with Ground Beef and Carrots.. serve it with a little bit of rice and Buén Provecho!!!

Author:
Cuisine: Mexican
Recipe type: Dinner, Lunch, Specialty

Prep time: 
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Ingredients
  • 2 Tblsp. olive oil, divided
  • 1 lb. ground beef
  • 2 packets of “Sazon con Culantro y Achiote”
  • 1 Large onion, chopped
  • 1 C. diced carrots
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1 tsp. dried oregano
  • 1 Tblsp. cumin
  • 1 14.5 oz can of diced tomatoes
  • 1 C. dried Pinto beans
  • 4 C. water
  • Salt and Pepper

Preparation
  1. Heat 1 Tblsp. of olive oil in the pressure cooker on high heat and cook ground beef until browned. Then mix in both packets of Sazon. Remove and set aside. Add another Tblsp. of olive oil and on medium heat cook onion, carrots and pepper, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in oregano, cumin, cooked beef, tomatoes, beans and water. Close lid and allow to come to high pressure. Once under pressure cook for 25 minutes. Turn off heat and allow for a slow release of the pressure, about 10 minutes.
  2. Serve with white rice and garnish with chopped cilantro.

 

Coffee Rubbed Carnitas Tamales with Salsa Verde

Coffee Rubbed Carnitas Tamales with Salsa Verde
Who doesn’t love tamales? and who doesn’t love coffee?? Chef George Duran combined these two delicious treats and created his all new coffee rubbed tamales with carnitas and green sauce recipe. Delight your taste buds with this mouthwatering dish and Buén Provecho!

Author:
Cuisine: Mexican
Recipe type: lunch, dinner, side dish, snack

Prep time: 
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Ingredients
  • Carnitas:
  • 1 Tbslp. unsweetened cocoa powder
  • 1 Tblsp. instant espresso coffee
  • 1 Tblsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. dried oregano
  • 1 tsp. ground black pepper
  • 1 tsp. cumin
  • ⅛ tsp. coriander
  • ⅛ tsp. cayenne pepper
  • 4-5 lb. pork shoulder
  • 2 Tblsp. vegetable oil
  • Tamales:
  • 4 C. Maseca flour
  • 2 sticks butter, room temperature
  • Dried corn husk, soaked in warm water for at least an hour
  • salt
  • Salsa Verde:
  • 12 tomatillos, husks removed and quartered
  • 6 cloves of garlic
  • 1 jalapeño, seeds removed
  • 2 poblano peppers, seeds removed
  • 1 medium Vidalia onion
  • 1 bunch cilantro
  • 1 tsp. salt
  • 1 Tblsp. lime juice

Preparation
  1. To make carnitas, mix first 9 dry ingredients in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.
  2. Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.
  3. Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.
  4. Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.
  5. Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.
  6. Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.
  7. Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.
  8. To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.

 

Arroz con Pollo Mole (Mole Rice and Chicken)

Arroz con Pollo Mole (Mole Rice and Chicken)
Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!

Author:
Cuisine: Mexican
Recipe type: lunch, dinner

Prep time: 
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Ingredients
  • 2 Tbsp. toasted sesame seed
  • 1 tsp. cinnamon
  • 1 tsp. mild chili powder
  • 1 tsp. cumin
  • ½ tsp. ground allspice
  • 2 tsp. salt
  • 6 chicken thighs, skin removed
  • ½ C. flour
  • 1 Tbsp. vegetable oil
  • salt and pepper
  • 6 slices of bacon, chopped
  • 1 medium red onion, chopped
  • 2 red pepper, chopped
  • 6 cloves garlic, minced
  • 2 C. rice, uncooked
  • 2 6-oz. can tomato paste
  • 4 oz. semi-sweet chocolate, chopped
  • 6 C. chicken stock
  • Curly parsley, finely chopped, for garnish

Preparation
  1. Mix first 6 ingredients in a small bowl and set aside.
  2. Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
  3. Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
  4. Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
  5. Allow to rest for 10 minutes before serving with finely chopped parsley.