Cheddar Bacon and Jalapeño Cornbread Empanadas

Cheddar Bacon and Jalapeño Cornbread Empanadas
Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!

Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner

  • package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
  • whole milk 1 cup
  • eggs 2
  • sharp cheddar cheese 2 cups
  • cooked bacon, 6-7 slices 1 cup
  • jarred jalapeño peppers ½ cup
  • Room temperature butter and honey for serving

  1. In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
  2. In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
  3. Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
  4. Open cover, and using tongs, carefully remove each empanada onto a cooling rack
  5. Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.


Rustic Molcajete Salsa

Rustic Molcajete Salsa
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.

Cuisine: Mexican
Recipe type: Appetizer, Snack

  • 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

  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.



Pineapple Tamales

Pineapple Tamales
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!

Cuisine: Mexican
Recipe type: Appetizer, Snack

  • corn husks 20 to 25
  • corn tortilla flour (“masa harina de maiz”) 1 pound
  • pork lard or butter 3 ounces
  • shortening 3 ounces
  • water 8 cups
  • Mexican cinnamon sticks 3
  • Ounces pineapple 13 ounces
  • sugar ¾ cup
  • brown sugar ½ cup
  • pecans ½ cup
  • raisins ½ cup

  1. Place corn husks in an IMUSA STOCK POT and cover with water. Place a plate on top of the husks so they sink to the bottom of the pot.
  2. In another stock pot on high heat add the 8 cups of water along with the cinnamon sticks for 15 to 20 minutes or until the water has been thoroughly infused with the cinnamon flavor.
  3. Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
  4. Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
  5. Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
  6. Mix in the rest of the ingredients with an IMUSA SPATULA.
  7. Remove the corn husks from the water.
  8. Assemble the tamales by placing 1⁄3 cup of dough into the middle of each corn husk without spreading it.
  9. Fold one side of the corn husk covering the filling then fold the other side. Fold up the pointed end across. Lay each tamale fold-side down. There should be an open end in each tamale where the husk had previously connected to the cob.
  10. 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.
  11. Carefully place each tamale open end up on the steam tray and bring the water to a simmer. Place the lid on the steamer and steam for 30 to 40 minutes on high heat. Allow the tamales to cool for 15 minutes before serving or they will stick to the husks.


Northern Potato and Poblano Chile Strips

Northern Potato and Poblano Chile Strips
Poblano peppers are mild in heat but rich in flavor! This recipe includes potatoes and Mexican style cream to make a rich side dish or even a stand alone meal with loads of flavor!

Cuisine: Mexican
Recipe type: Snack, Appetizer

  • Poblano Chiles 6
  • white onion ½
  • potatoes 1½ pound
  • canola or corn oil 1 tablespoon
  • Mexican style cream (crema fresca) or crème fraiche 1 cup
  • milk or chicken stock ½ cup
  • salt 2 tablespoons

  1. Place the Poblano chiles on a 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 facilitate even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes.
  4. Peel away the black skin as well as the seeds and veins and cut into ⅛ inch strips.
  5. Cook the potatoes in an IMUSA sauce pan, adding enough water to cover the potatoes. Add 2 tablespoons of salt.
  6. In an IMUSA sauté pan, add the oil and onion. Cook for 3 minutes or until the onions become transparent.
  7. Add the potatoes and brown for 5 minutes.
  8. Add the chile Poblano strips, cream, milk and salt to taste.
  9. Cook for another 5 minutes and serve.


Mango Guacamole

Mango Guacamole
Adding sweet mango to a traditional guacamole gives this recipe a twist!

Cuisine: Mexican
Recipe type: Snack, Appetizer, Side Dish

  • ripened avocados 3
  • ripened mango 1
  • lime juice ¼ cup
  • cilantro ½ cup
  • white onion ½ cup
  • salt 3 teaspoons

  1. In your IMUSA Molcajete, add half of the diced mangos and mash with the pestle into a pulp.
  2. Then add one avocado and mash into a pulp with the mango.
  3. In a separate bowl mix remaining ingredients, including mango, and add more lime juice if needed.
  4. Fold mixture with pulp inside Molcajete and serve with tortilla chips.