mexican recipes

Spicy Tomato Soup with Hominy

Spicy Tomato Soup with Hominy
Enjoy a mouthwatering tomato soup without having to get away from the comfort of your own home. This flavor rich recipe composed of onions, garlic, tomatoes, cayenne peppers and queso fresco will lift your spirit and satisfy your crave. Buen provecho!!

Cuisine: Mexican Cuisine
Recipe type: Dinner, Lunch

Prep time: 
Cook time: 
Total time: 

  • 4 Tblsp. olive oil
  • 3 medium red onions, finely chopped
  • 8 gloves of garlic, minced
  • 2 28 oz. can of crushed tomatoes
  • 2 Tblsp. tomato paste
  • 2 tsp. sugar
  • ¼ tsp cayenne pepper or more if desired
  • 2 C. canned hominy, drained
  • 8 C. water
  • Salt and pepper
  • Queso fresco, grated
  • Cilantro, chopped
  • olive oil

  1. In your IMUSA dutch oven heat olive oil on medium heat and cook onions until soft, 2-3 minutes. Add garlic and cook for another minute. Add crushed tomatoes, paste, sugar, cayenne pepper and mix. Lower heat and simmer for 10 minutes. Add hominy and water. Allow to simmer for 10 more minutes then season with salt and pepper. Add more water if too thick.
  2. Serve soup with grated queso fresco, chopped cilantro and drizzled olive oil.



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The Best Mexican Beef Short Ribs this Side of the Dutch Oven

I don’t know about you, but every once in awhile I actually CRAVE short ribs. There is just something about how tasty they are that makes my mouth water when I think about them. Wow, writing about them is making me wish I had one to sink my teeth into right now.

I remember my grandma always tossed in a couple of bone marrow bones into her pot with the short ribs. I swear it gave all the ingredients a buttery flavor. For those of you who’ve tasted bone marrow you know what I’m talking about. For the rest of you who haven’t, don’t knock it ‘til you try it.

We recently tested our own beef short ribs in our new IMUSA Enamel Dutch Oven and they turned out perfect, better than perfect, if there’s such a thing. The meat just slid off the bone. Are you craving some yet? Gosh darn it ‘cause I am.

This Dutch Oven brewed the ribs to perfection. My grandma had one just like the one we used, blue and all. The seal in this pot allowed all the juices to stay where they needed to stay, in the meat.  If you like short ribs as much as I do, you are going to love this simple recipe. This is the ultimate in comfort food especially when the meat is surrounded by all the vegetables. It’s the perfect winter meal and perfect for Super Bowl! Yum-yum, eat ‘em up!

Makes: 4 servings


4 pounds beef short ribs

2-3 bone marrow bones, adds some extra flavor (optional)

1 tablespoon olive oil

2 ounces of liquid smoke per pound of ribs
(recommend Claude’s Brisket Marinade Sauce)

3 red potatoes, quartered

2 carrots, peeled, sliced crosswise 1/2 inch thick on the diagonal and quartered

2 ears of corn, quartered

½ onion, sliced

2 bay leaves

1 fresh rosemary sprig

1 teaspoon crushed oregano

1 teaspoon dried parsley

1 teaspoon salt

½ teaspoon pepper


Arrange all the ribs and bone marrow flat (optional) on a foil-lined roasting pan, casserole dish, or Dutch Oven. Pour olive oil and liquid smoke over the ribs. Surround with potatoes, carrots, and corn. Sprinkle the spices and rosemary sprig over the meat then add the onions over the meat.

Cover roasting pan with aluminum foil or oven safe lid and bake at 350 degrees for 2 to 2 1/2 hours.

Grab one of the bones sticking out and try to spin it. If it spins with little or no resistance, ribs are done.

Remove the foil, turn the meat over and bake for an additional 20-30 minutes.

Remove the bay leaves before serving.

Thank you IMUSA for this beautiful Dutch Oven. We enjoyed cooking our beef short ribs in it and hope others enjoy it as much as we did. We look forward to many more uses!

For more information on this product you can contact IMUSA directly, or check out the product here.

Photography by Jeanine Thurston

Pottery by Cherie Mahon available at and in the Santa Fe Art District at CoArt

Muy Bueno Cookbook

Super Sopes

Sopes are small, round, tartlet-like cakes made with masa harina, the flour used to prepare corn tortillas. A sope can be filled with anything from meat, beans, salsa, cheese or a combination of these. My simple recipe is filled with beans, roasted chiles, and topped with queso fresco and cilantro. Growing up we called them chalupitas, or “little boats”. These are great appetizers for any party. Impress all your amigos on Super Bowl Sunday with these delicious starters. Try to prepare the sopes ahead of time and then on game day all you have to do is fill and bake. Some Mexican grocery stores even sell sopes premade with about 6-8 in a package. If you’re in a pinch you can always cheat and buy some at a Mexican grocer near you.

This appetizer goes perfectly with a Michelada.

Makes: 8 large sopes or 16 small sopes


2 cups masa harina (recommend Maseca Corn Flour Masa)

¼ teaspoon salt

1 ¼ cups warm water

4 roasted long green chiles, seeded and sliced ½” strips

4 cups cooked pinto or black beans (or canned beans), drained

2 cups queso fresco, crumbled

1 cup cilantro sprigs

Avocado slices (optional)


Combine the two cups of masa harina, salt, and water. Stir until mixture is smooth and slightly sticky. Add 1 tablespoon of water at a time, if needed. Dough should be soft like play-doh and not dry.

Divide masa mixture into 8-16 portions (depending on desired size). Cover with a damp cloth to keep the dough soft and moist. I like keeping mine in the same bowl I mixed the dough.

Line your tortilla press with plastic wrap. Place each ball between the plastic wrap and press down to form a little ½” patty. Peel off the plastic wrap. If you don’t have a handy dandy IMUSA tortilla press you can use a heavy skillet or pot to make the dough circles. Or use your hands to form a patty.

Preheat an ungreased griddle or IMUSA comal on medium-high heat. Cook each sope on the comal for about 2-4 minutes on each side until dry. Repeat with the remaining sopes.

To form the sopes you will need to work quickly while each sope is warm off the comal.

Take each sope and working from the center outward, pull the warm dough pinching up the edge of the round to make a ridge. You may need to dig into the dough because it has cooked a bit. You will do this all the way around until you create a little boat.

Set each one aside until you are ready to fill.

Roasting Chiles

Fire up a comal on the stovetop. Rinse the chile peppers thoroughly and pierce each chile with a knife. Place the chiles on the comal and let them roast evenly. You will have to keep an eye on them, making sure to turn them over until all sides are roasted. When done, the chile pepper skins should be evenly blistered and mostly black.

Place roasted peppers into a plastic bag and close the bag. Cover the plastic bag with a kitchen towel. The steam will help the blackened skin and chile to separate. When cool, rub off the blackened skin and discard the seeds and stems.

Slice the chile to desired length for filling your sopes.

Filling the Sopes

Preheat oven to 350 degrees Fahrenheit. Fill each sope with beans and chile. Bake in the oven for 10 minutes. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).

If you prepare the sopes ahead of time, see the notes below for heating and filling your sopes.

To Make Ahead

Cook sopes as directed. Place cooled shells in a single layer in an airtight container, cover and seal. Sopes can be stored for one week in the fridge or in the freezer for one month.

Arrange premade or thawed shells in a single layer on a baking sheet; fill with warm beans and chile. Bake for 10 to 15 minutes or until warm. Sprinkle with queso fresco, cilantro, and garnish with avocado slices (optional).

Thank you IMUSA for the beautiful comal and tortilla press. We enjoyed making our sopes with your products and hope others enjoy them as much as we did.

Contact IMUSA for more information on these products.

Photography by Jeanine Thurston

Pottery by Cherie Mahon available at and in the Santa Fe Art District at CoArt

Muy Bueno Cookbook