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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.

 

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.

Author:
Cuisine: Mexican
Recipe type: Appetizer, Snack

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.

 

 

Mango Guacamole

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

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

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

Preparation
  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.

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

Xni-Pec Relish

Xni-Pec Relish
The Xni-Pec garnish is a staple in Yucatecan cuisine. This topping adds sweet & spicy flavor to Mexican flavored dishes using red onion & chiles.

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

Ingredients
  • red onion 1
  • Scotch Bonnet or Habanero chiles 1 or 2
  • apple cider vinegar ¼ cup
  • whole all spice 1
  • salt 1 pinch

Preparation
  1. Mix all the ingredients and allow to rest or marinade for at least 10 minutes.
  2. Serve in a small dish alongside the cochinita with fresh tortillas prepared with an IMUSA tortilla press and an IMUSA Comal.