Mexican

Turkey Taco Bolognese

Turkey Taco Bolognese
 
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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!
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Recipe type: Lunch, Dinner
Cuisine: Mexican
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
 
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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:
Recipe type: Lunch, Dinner
Cuisine: Mexican
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 PTFE Nonstick 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.
 
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Sopes

Sopes
 
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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.
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Recipe type: Lunch, Dinner
Cuisine: Mexican
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 PTFE Nonstick 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.
 
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Rustic Molcajete Salsa

Rustic Molcajete Salsa
 
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Fresh salsas are a staple of the Mexican diet. Use of the volcanic rock Molcajete or mortar and pestle is important not only to grind the ingredients but to combine the flavors.
Author:
Recipe type: Appetizer, Snack
Cuisine: Mexican
Ingredients
  • clove of garlic 1
  • salt 1 teaspoon
  • cumin seeds 1 pinch
  • black pepper corns 1 pinch
  • Serrano or Jalapeno chiles to taste 1 to 4
  • Roma or Saladet tomatoes 2
  • Mexican beer ¼ cup
  • apple cider vinegar 1 teaspoon
Preparation
  1. Roast the chiles, onion, garlic and tomatoes on a hot IMUSA Comal or griddle.
  2. Peel the chiles and the tomatoes.
  3. After roasting the garlic, chiles, onions and tomatoes, crush all of ingredients one by one in a IMUSA Molcajete or lava rock mortar and pestle, starting with the spices and the garlic until all of the solid ingredients are in the Molcajete.
  4. Mix in the beer and cider.
   
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Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Polenta-Crusted Fish Tacos with Spicy Mango Slaw
 
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Adding a paprika polenta mixture to tilapia creates a flavorful filling for your tacos - topping it with a mango/cabbage slaw takes your taste buds to a whole new level!
Author:
Recipe type: Lunch, Dinner
Cuisine: Mexican
Ingredients
  • tilapia 2 to 3 pieces
  • polenta (or fine cornmeal) ¾ cups
  • paprika 1 teaspoon
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • corn tortillas 4 to 6
  • mayonnaise 1 tablespoon
  • sour cream 2 tablespoons
  • chipotle hot sauce, like Tabasco 1 teaspoon
  • lime juice 1 teaspoon
  • salt 1 pinch
  • cabbage 1 cup
  • mango, ripened but hard 1
Preparation
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
  4. Heat 1-2 Tblsp. of olive oil in your IMUSA sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.
 
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