Appetizer

Crunchy Herbed Guacamole

Crunchy Herbed Guacamole
This twist on a traditional guacamole adds radishes, chives, and cilantro for a delicious crunchy texture!

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

Ingredients
  • ripened avocados 2
  • cilantro ¼ cup
  • fresh chives ¼ cup
  • juice of ½ lime
  • Bottled Chipotle Hot Pepper Sauce (optional)
  • small red radishes 3
  • kosher salt or table salt, to taste

Preparation
  1. Scoop avocado flesh inside your IMUSA MOLCAJETE and add the cilantro, chopped chives, lime juice, and chipotle sauce.
  2. Gently mash with the pestle until the desired consistency is reached
  3. Fold in diced radishes and season with salt to taste

Shrimp Empanadas

Shrimp Empanadas
Using an IMUSA empanada maker, you can make savory shrimp empanadas flavored with tomato, onion, and garlic! The perfect side dish or savory snack!

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

Ingredients
  • frozen empanada discs 8
  • small shrimps 3 cups
  • large tomato 1
  • extra virgin olive oil ¼ cup
  • Spanish olives 1½ tablespoons
  • medium onion 1
  • cloves of garlic 4
  • small jar of roasted red pimientos 1

Preparation
  1. Heat up a nonstick pan with 1 tbsp of the olive oil and add onion and garlic.
  2. Cook on low heat until onions and garlic are softened.
  3. Add all other ingredients; except for your shrimp and heat together for about 5 minutes or until it starts to bubble.
  4. Add shrimp; mix well then turn heat off and set aside. The shrimps are cooked so no need to cook through any further.
  5. On a cutting board or clean dry surface, lay out four empanada discs.
  6. Spoon some of the shrimp mixture onto the middle of the disc then fold in half.
  7. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  8. Turn on your empanada maker and let it heat up.
  9. Lightly brush the top of the empanadas with the remaining olive oil and place in the empanada maker.
  10. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  11. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!

 

Pizza Empanadas

Pizza Empanadas
Why not have a little fun with your IMUSA empanada maker and add pizza sauce, pepperoni, and creamy mozzarella! A kid-favorite recipe!

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

Ingredients
  • frozen empanada discs 8
  • mozzarella cheese 2 cups
  • jar of store bought pizza sauce 1 (16 ounce)
  • pepperoni slices 1½ cups
  • extra virgin olive oil

Preparation
  1. Mix sauce, cheese and chopped pepperoni together in a bowl.
  2. On a cutting board or clean dry surface, lay out four empanada discs.
  3. Spoon some of the pepperoni mixture onto the middle of the disc then fold in half.
  4. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  5. Turn on your empanada maker and let it heat up
  6. Lightly brush the top of the empanadas with olive oil and place in the empanada maker.
  7. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  8. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!

 

Mexican Beer Battered Tempura

Mexican Beer Battered Tempura
Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

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

Ingredients
  • bottle of cold Mexican beer, such as Corona or Dos Equis 1
  • flour, plus more for flouring 1 cup
  • salt 1 teaspoon
  • large raw shrimp 6
  • small sweet potato 1
  • small red pepper 1
  • asparagus spears 6
  • vegetable oil for frying 1.5 quarts
  • Tempura sauce or dumpling sauce for dipping

Preparation
  1. In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.
  2. Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.
  3. Flour vegetables pieces and shrimp and set aside.
  4. Heat oil in IMUSA wok until it reaches 375° F.
  5. Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.
  6. Serve tempura with dipping sauce right away.
  7. Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.

 

Spicy Mexican Hot Chocolate Fondue

Spicy Mexican Hot Chocolate Fondue
You can’t go far in Mexican cuisine without finding a chocolate dish with chili powder and cinnamon. The combination of spicy and sweet is a flavorful twist to chocolate fondue!

Author:
Cuisine: Mexican
Recipe type: Appetizer

Ingredients
  • heavy cream ½ cup
  • vanilla extract ½ teaspoon
  • ground cinnamon ½ teaspoon
  • mild chili powder ¾ teaspoon
  • semi-sweet chocolate chips ½ cup
  • Fruits like apples, pears, and bananas, cut in bite size pieces
  • Marshmallows
  • Cubed pound cake
  • Skewers for dipping

Preparation
  1. In your IMUSA mini saucepan add first four ingredients and place under medium heat.
  2. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
  3. Place chocolate chips in a small bowl and add hot heavy cream.
  4. Allow to sit for 30 seconds.
  5. Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
  6. Pour chocolate back in IMUSA mini saucepan.
  7. Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.