Mexican

Pinto Beans with Ground Beef and Carrots

Pinto Beans with Ground Beef and Carrots
 
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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:
Recipe type: Dinner, Lunch, Specialty
Cuisine: Mexican
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.
 
By |Mexican Recipes, Recipes|52 Comments
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Coffee Rubbed Carnitas Tamales with Salsa Verde

Coffee Rubbed Carnitas Tamales with Salsa Verde
 
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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:
Recipe type: lunch, dinner, side dish, snack
Cuisine: Mexican
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.
 
By |Mexican Recipes, Recipes|4 Comments
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Arroz con Pollo Mole (Mole Rice and Chicken)

Arroz con Pollo Mole (Mole Rice and Chicken)
 
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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:
Recipe type: lunch, dinner
Cuisine: Mexican
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.
 
By |Mexican Recipes, Recipes|83 Comments
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Tex Mex Brunch

Tex Mex Brunch
 
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Want a Mexican-Inspired Brunch!? All you need is some guacamole, salsa, and tortillas to pair with your morning eggs! Ole!
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Recipe type: Brunch
Cuisine: Mexican
Ingredients
  • shallot 1
  • fresh cilantro 1 cup
  • lime juice 2 tablespoon
  • garlic cloves 2
  • Cans of petit diced tomatoes 2 (14.5 ounce)
  • salt 1 teaspoon
  • pepper ⅛ teaspoon
  • avocado 1
  • jarred jalapeno 1 tablespoon
  • eggs 8
  • cheddar cheese 1 cup
  • olive oil 1 tablespoon
  • flour tortillas 8 (6 inch)
Preparation
  1. In a medium bowl combine first seven ingredients and place in a fine sieve to drain for about 10 minutes.
  2. Remove half of salsa mixture and place in an IMUSA SALSA BOWL and set aside.
  3. Place half of remaining salsa mixture in a separate bowl and add mashed avocados and jalapeno. Mix gently until combined. Place guacamole inside second IMUSA SALSA BOWL and set aside.
  4. In a medium bowl beat the eggs and add remaining salsa and grated cheese.
  5. Heat a PTFE Nonstick IMUSA SAUTÉ PAN on medium heat and add oil.
  6. Cook scrambled eggs using a rubber spatula until it’s just under cooked. Place eggs in a third IMUSA SALSA BOWL.
  7. Heat tortillas in the IMUSA TORTILLA WARMER.
  8. Place a damp paper towel inside the base of your IMUSA TORTILLA WARMER and place the tortillas on top.
  9. Place the tortilla warmer without the top inside of your microwave and microwave on high for 30-60 seconds.
  10. Cover the tortilla warmer and serve them with the salsa, guacamole, and eggs.
 
By |Mexican Recipes, Recipes|3 Comments
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Yucatan Pork Pibil with Xni-Pec Garnish

Cochinita Pork Pibil with Xni-Pec Garnish
 
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Cochinita Pibil is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula of Mayan origin. It is pulled pork shoulder marinated and braised in achiote paste, orange juice, and spices! Take your Taco Nights to a whole new level!
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Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • package of achiote paste ½ (of a 3 ounce)
  • whole all spice ¼ teaspoon
  • garlic cloves 1
  • white onion ½
  • Mexican cinnamon stick (or ½ teaspoon powered) 1
  • dried Mexican oregano 1 tablespoon
  • cumin seeds ¼ tablespoon
  • cloves whole or ⅛ teaspoon ¼ teaspoon
  • dried Chile Powder (optional) ½ teaspoon
  • salt 1 tablespoon
  • fresh orange juice 1 cup
  • apple cider vinegar ½ cup
  • pork butt 4 pounds
Preparation
  1. Combine all the ingredients except the meat and blend until mixture is smoothly puréed.
  2. Place the pork butt in an IMUSA stock pot and add the puré.
  3. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
  4. Place the pork butt and marinade in an IMUSA pressure cooker and bring to high heat.
  5. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes.
  6. Take off the heat allow the orange pressure regulator to go down.
  7. Remove the lid and using a potato masher, shred the meat.
 
By |Mexican Recipes, Recipes|7 Comments
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