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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.

 

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.

 

Chorizo Scrambled Egg Taco Breakfast

Chorizo Scrambled Egg Taco Breakfast
Chorizo and eggs with tortillas is a staple in Mexican breakfast cuisine. Who said you couldn’t have tacos for breakfast!?

Author:
Cuisine: Mexican
Recipe type: Breakfast

Ingredients
  • eggs 6
  • olive oil 1 tablespoon
  • chorizo links (about 7 ounces) 2
  • medium onion 1
  • cilantro, divided 1 cup
  • medium tomato 1
  • sour cream 1 cup
  • fresh lime juice 1 tablespoon
  • salt 1 teaspoon
  • sharp cheddar 1 cup
  • 10-12 corn flour tortillas
  • Chipotle Tabasco (suggestion for topping)

Preparation
  1. Mix sour cream, lime juice, and salt in a bowl and put aside.
  2. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Place in IMUSA tortilla warmer or aluminum foil and set aside.
  3. In an IMUSA non-stick sauté pan add olive oil and bring to medium-high heat. Sweat onions for about one minute and add diced chorizo
  4. Cook for 5-6 minutes until chorizo is browned.
  5. Add half of the cilantro and all of the cooked chorizo to beaten eggs and mix. Bring eggs back to the IMUSA pan and cook on low heat, mixing from time to time.
  6. Place cooked eggs, cheddar cheese, diced tomatoes and remaining cilantro in separate bowls and lay them out throughout the table with the warm tortillas.
  7. Allow your guests to assemble their own breakfast tacos

Chipotle Corn Tortillas

Chipotle Corn Tortillas
Nothing beats homemade corn tortillas! Adding chipotle to the masa adds a slightly smoky kick to your tortillas.

Author:
Cuisine: Mexican
Recipe type: Lunch, Dinner, Appetizer

Ingredients
  • Masa corn flour, like Maseca 2 cups
  • warm water 1½ cups
  • salt 1 teaspoon
  • can of chipotle in adobo sauce 1

Preparation
  1. In a medium bowl add Maseca corn flour. Mix salt with warm water and drizzle in corn flour with one hand while kneading with the other hand until soft dough forms.
  2. Add two tablespoons of the adobo sauce from the can of chipotle. If you like it spicier, chop up one of the chiles into a paste and mix it into the dough. The dough should be soft, smooth, and pliable but not sticky.
  3. Divide dough into 10-12 balls, about 2 inches thick, a little bigger than a golf ball. Place in a dish and cover with a damp paper towel.
  4. Pre-heat your IMUSA non-stick sauté pan on medium-high heat.
  5. Open IMUSA tortilla press and cover each side with a separate piece of plastic wrap. Add a tortilla ball a little behind the center of the press and press down, pushing in handle to flatten tortilla. Carefully open tortilla press and remove tortilla with the plastic wrap that it is stuck to.
  6. Fold over tortilla onto one hand and gently remove plastic wrap with the other hand. Add tortilla to hot sauté pan and cook for about one minute.
  7. Flip and cook for another minute. Flip again and cook for a final minute, until slightly browned. Place tortilla in an aluminum foil packet and continue making the rest of the tortillas.
  8. When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve