Mexican

Tex Mex Brunch

Tex Mex Brunch
Want a Mexican-Inspired Brunch!? All you need is some guacamole, salsa, and tortillas to pair with your morning eggs! Ole!

Author:
Cuisine: Mexican
Recipe type: Brunch

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 non-stick 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.

 

Yucatan Pork Pibil with Xni-Pec Garnish

Cochinita Pork Pibil with Xni-Pec Garnish
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!

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner

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.

 

Turkey Taco Bolognese

Turkey Taco Bolognese
Bolognese sauce is a meat-based pasta sauce originating from Italy. We spice it up by adding taco seasoning to create a Mexican-Flavored dish that will be a weeknight staple!

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner

Ingredients
  • olive oil 3 tablespoons
  • ground turkey 1 pound
  • packet taco seasoning 1
  • medium onion 1
  • medium carrots 2
  • medium celery stocks 2
  • large garlic cloves 3
  • can of crushed tomatoes 1 (28 ounce)
  • can of Rotel tomatoes 1 (10 ounce)
  • spaghetti, fettuccini, or any of your favorite pasta 1 pound

Preparation
  1. Place the IMUSA aluminum stockpot on high heat and pour olive oil.
  2. Once it begins to smoke, add the turkey and cook, breaking up into pieces with a wooden spatula, for about 3-4 minutes.
  3. Add taco seasoning and mix, then cook for another 3-4 minutes.
  4. Add onions, carrots, celery and garlic and cook for 5 minutes, until vegetables are soft.
  5. Add both cans of tomatoes and allow to come to a simmer.
  6. Lower heat and cook pasta.
  7. Once pasta is cooked and drained, add to stockpot with Bolognese.
  8. Serve with Parmesan cheese or queso fresco.

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Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice
Poblano peppers are mild in heat but rich in flavor! Take your tastebuds down south with this rice recipe including white cheddar cheese, corn, and poblano chiles!

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner

Ingredients
  • small Poblano chiles or 4 large Poblano chiles 8
  • mild white cheddar cheese 1 pound
  • chicken broth or water 4 cups
  • small white onion ½ small
  • garlic cloves 2
  • salt 4 teaspoons
  • vegetable oil 1 tablespoon
  • long grain rice 2 cups
  • frozen corn ½ cup

Preparation
  1. Place the Poblano chiles on any non-stick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered.
  2. Turn the chiles on a regular basis to create the even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins.
  4. Stuff with cheese.
  5. Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside.
  6. On medium heat, add the oil to your IMUSA Caldero. Add the rice.
  7. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside.
  8. Add the chicken broth mixture. Add salt. Bring to a boil.
  9. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover.
  10. Reduce heat to low, cover, and continue cooking for 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.

 

Sopes

Sopes
Sopes are a staple in Mexican cuisine – they are little masa patties that are topped with a choice of fillings ranging from cheese, avocado, chicken, beans, and beef.

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner

Ingredients
  • corn tortilla flour or “masa harina de maiz” 1 pound
  • boiling water 5 to 6 cups
  • cooking oil

Preparation
  1. In a bowl, place the tortilla flour.
  2. Add the hot water one cup at a time mixing with a spoon.
  3. When the masa gets to the consistency of new “play dough” take it out and kneed with your hands for 10 minutes. If the masa is too runny add more flour, if it is too dry, add more water.
  4. Using a ⅓ cup as a measuring tool, divide the masa into approximately 17 balls.
  5. Make 2 rounds of plastic out of a plastic supermarket bag, the same size as the pressing surface of your IMUSA tortilla press. Place one of the plastic rounds on the bottom surface of the IMUSA tortilla press then place one of the masa balls in the center. Add the other plastic round on top then close the tortilla press and press gently. The masa round should be 4 inches in diameter and about ¼ inch thick.
  6. Heat your non-stick IMUSA Comal at medium high heat and place the masa round. Allow it to cook for one minute. Turn the masa round on the other side and cook for 1 to 2 minutes more or until you have golden spotting on the bottom. Turn again and cook 1 more minute on the other side.
  7. Remove the thick tortilla from the Comal and set aside in a clean kitchen cloth to keep warm. Make half following the same procedure.
  8. Using your index finder, middle finger and thumb pinch around the edges of your thick tortilla to create the rim. This is done when the thick tortillas are still warm but not too hot to touch. Finish the other half of the dough using the same procedure.
  9. To serve the sopes, add oil to the IMUSA Comal on medium heat for one minute while you are adding your toppings. Serve along with your favorite salsa.