Mexican

Grilled Shrimp & Chorizo with Lime Chimichurri

Grilled Shrimp & Chorizo with Lime Chimichurri
It's almost the end of the summer and that means you have a few more days for one last BBQ! Chef George Duran teaches us how to make Grilled Shrimp and Chorizo with Lime Chimichurri. Easy to follow and delicious!
Author:
Cuisine: Mexican
Serves: 4
Ingredients
  • 12 large shrimp
  • 2 Spanish chorizo sausages
  • 1 tbsp olive oil
  • 4 bamboo skewers, soaked in water
  • Lime Chimichurri:
  • 2 cups fresh parsley and/or cilantro, firmly packed
  • 3-6 cloves of garlic
  • 2 tablespoons chopped onion
  • ½ cup olive oil
  • 3 tablespoon lime juice (optional)
  • Kosher salt and red pepper flakes to taste
Preparation
  1. Slice the chorizo into ½-inch thick slices. Alternate chorizo slices into the crook of each shrimp and thread throughout a skewer. Set aside while you make chimichurri.
  2. Make chimichurri by blending all of the ingredients above in a blender until somewhat smooth.
  3. Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Drizzle with plenty of chimichurri.
09_21_ImusaCorn_004

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.

Chicken Enchiladas Suizas

Chicken Enchiladas Suizas
Flour tortillas rolled up with shredded chicken & cheese, and topped with a zesty green tomatillo salsa! This dish can also be made with shredded pork and with corn or flour tortillas!
Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner
Ingredients
  • rotisserie skinless chicken breasts 4
  • butter 3 tablespoons
  • sweet onion 1 cup
  • garlic cloves 3
  • green bell pepper ½ cup
  • Monterrey jack cheese 2 cups
  • green (tomatillo) salsa 1½ cups
  • fresh cilantro, divided ¾ cups
  • can green chiles 4 ounces
  • ground cumin 1 tablespoon
  • cayenne pepper ¼ teaspoon
  • smoked paprika ½ teaspoon
  • salt 1 teaspoon
  • freshly ground black pepper ½ teaspoon
  • fajita size flour tortillas 10
  • heavy cream, divided 1 cup
  • chicken stock ¾ cups
Preparation
  1. Preheat oven to 350 degrees. Coat a large rectangular baking dish with cooking spray.
  2. Melt the butter in a skillet over medium heat. Cook the onion, green pepper, and garlic for 6 to 7 minutes or until translucent.
  3. Add the shredded chicken, salsa, cilantro, cumin, paprika, half of the cream, cayenne pepper, salt and black pepper. Stir well and add additional salt if necessary.
  4. Place about 2 to 3 heaping tablespoons of the chicken in the center of a tortilla and roll up. Place the enchilada, seam-side down, into the prepared baking dish. Continue this process with the remaining flour tortillas.
  5. Whisk together the remaining cream, the green chilies, the cilantro and the stock and pour over the enchiladas. Sprinkle Monterrey Jack cheese over the enchiladas.
  6. Bake uncovered for 30 to 40 minutes or until cheese is bubbling and golden.
 

Mango-Chicken Quesadillas

Mango-Chicken Quesadillas
Combining shredded chicken with brown mustard, honey, and tabasco creates a flavorful filling for this quesadilla recipe. Adding ripened mango adds a sweet twist!
Author:
Cuisine: Mexican
Recipe type: Lunch Dinner Side Dish
Ingredients
  • brown mustard 3 tablespoons
  • honey 2 tablespoons
  • Tabasco or hot sauce 3 teaspoons
  • salt 1 teaspoon
  • Whole rotisserie chicken 1
  • mozzarella 1 cup
  • small red onion 1
  • bunch cilantro 2.1
  • ripened mango 1
  • 8-10 inch flour tortillas
  • non-stick spray
  • sour cream, optional
Preparation
  1. Combine first four ingredients in a small bowl and mix with shredded chicken.
  2. Heat a large IMUSA sauté pan on medium heat and spray with some non-stick spray.
  3. Add flour tortilla and spray top side with more non-stick spray.
  4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
  5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
  6. Fold over tortilla, like a book, and allow cheese to melt completely. Cut into 4 wedges and serve with sour cream, if desired.