Enjoy this delicious and refreshing summer drink! Use your IMUSA citrus press to create this tasty Orange Citrus Martini. Squeeze fresh oranges and lemons to create the citrus flavor. Make sure you make enough for you and your guests!
In a shaker with ice mix the juice of half an orange, ½ shot of lemon juice, ½ shot of orange liqueur and 1 shot of gin.
Shake well and serve in a martini glass rimmed with sugar.
Alternatively this recipe can be made non-alcoholic by pouring fresh squeezed orange juice in a sugar-rimmed martini glass and sprinkled with fresh lemon juice.
Heat 1 Tblsp. of olive oil in the pressure cooker on high heat and cook ground beef until browned. Then mix in both packets of Sazon. Remove and set aside. Add another Tblsp. of olive oil and on medium heat cook onion, carrots and pepper, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Mix in oregano, cumin, cooked beef, tomatoes, beans and water. Close lid and allow to come to high pressure. Once under pressure cook for 25 minutes. Turn off heat and allow for a slow release of the pressure, about 10 minutes.
Serve with white rice and garnish with chopped cilantro.
Enjoy a delicious seafood delicacy as a snack or serve it as an appetizer. Chef Ana Quincoces shows us how to prepare her mouthwatering and easy to make Crab Cakes with Mange and Curry Aioli.
Author: Ana Quincoces
Recipe type: Appetiser, side dish, snack
Cuisine: More Delicious Recipes
Ingredients
1 lb lump crabmeat
¾ cup plain panko bread crumbs
¾ cup mayonnaise
1 egg beaten
½ a red bell pepper diced very small
2 scallions sliced very thin
1 tspn. hot sauce
1 tspn. worcestershire sauce
salt and pepper to taste
For the aioli
½ cup of mayonnaise
½ cup of sour cream
2 Tspn. mango chutney
¼ cup mango diced small
¼ cup read onion diced
3 Tspn. fresh basil chopped
1 - 2 tspn. curry powder (taste after adding 1 tspn, add additional if stronger curry flavor is desired)
2 Tspn. Fresh lime juice
¼ tspn. each of salt and fresh ground pepper
2-3 Tspn. olive oil
Preparation
Drain the crabmeat and pick through it carefully making sure to discard any cartilage. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, red pepper, green onions, Worcestershire, hot sauce, and salt and pepper until combined. Shape the mixture into 12 crab cakes being careful not to overwork the mix. Refrigerate for at least 20 minutes.
In another bowl combine the mayo and sour cream and stir well. Add all the remaining ingredients for the aioli, stir well, and set aside covered, in the refrigerator until ready to serve. Heat 3 tablespoons of olive oil in a large skillet over medium heat. Cook crab cakes until crisp and golden brown on both sides, about 4 minutes per side. Top with alioli.
Dried corn husk, soaked in warm water for at least an hour
salt
Salsa Verde:
12 tomatillos, husks removed and quartered
6 cloves of garlic
1 jalapeño, seeds removed
2 poblano peppers, seeds removed
1 medium Vidalia onion
1 bunch cilantro
1 tsp. salt
1 Tblsp. lime juice
Preparation
To make carnitas, mix first 9 dry ingredients in a bowl. Rub pork shoulder throughout with the dry rub and allow to rest for a couple of hours or overnight in the refrigerator.
Heat vegetable oil on medium-high heat in the IMUSA pressure cooker and brown pork shoulder on all sides. Add enough water to almost cover the shoulder (about 3 cups) and close and lock lid. Allow to come to pressure on high heat, then lower heat to the minimum needed to maintain pressure. Cook for 60 minutes.
Turn off heat and allow pressure to release naturally (about 10-15 minutes). Pull out the meat and using two forks, shred pork meat, removing excess fat. Set aside and reserve liquid in pressure cooker.
Make tamales by mixing 4 cups of Maseca flour with 2-3 cups reserved pork stock, butter and 1 tsp. salt, until you achieve the consistency peanut butter.
Assemble the tamales by using a rubber spatula to spread about ¼ to ½ cup of dough mixture onto the center of the corn husk. Add some pulled carnitas in the center and gently fold one side of the corn husk to the other end and tie a knot at the larger end with a thin strip of corn husk, or fold up bottom end to prevent masa from slipping out. Fold over the other side of the tamale to close it.
Once all of the tamales have been assembled place them right side up into the IMUSA pressure cooker on top of a metal steaming basket, filled with an inch or two of water.
Close and lock pressure cooker and cook for 20 minutes under pressure. Use the rapid release method to remove pressure.
To make the salsa verde, add all of the ingredients in a food processor and pulse until you reach the desired consistency. Season to taste and serve on top of each tamale.
Arroz con pollo is one of the most traditional recipes in Hispanic cuisine. Many of us grew up with the smell of a boiling caldero simmering chicken before being served with some rice. Chef George Duran added a delicious twist to this recipe by adding a little extra kick of flavor. Try it, enjoy it and share it with your loved ones. Buen provecho!
Author: George Duran
Recipe type: lunch, dinner
Cuisine: Mexican
Ingredients
2 Tbsp. toasted sesame seed
1 tsp. cinnamon
1 tsp. mild chili powder
1 tsp. cumin
½ tsp. ground allspice
2 tsp. salt
6 chicken thighs, skin removed
½ C. flour
1 Tbsp. vegetable oil
salt and pepper
6 slices of bacon, chopped
1 medium red onion, chopped
2 red pepper, chopped
6 cloves garlic, minced
2 C. rice, uncooked
2 6-oz. can tomato paste
4 oz. semi-sweet chocolate, chopped
6 C. chicken stock
Curly parsley, finely chopped, for garnish
Preparation
Mix first 6 ingredients in a small bowl and set aside.
Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
Uncover, gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
Allow to rest for 10 minutes before serving with finely chopped parsley.
In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some PTFE Nonstick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.
For sour cream: Mix all of the ingredients together and serve in a small bowl.
Nothing beats homemade corn tortillas! Adding chipotle to the masa adds a slightly smoky kick to your tortillas.
Ingredients
Masa corn flour, like Maseca 2 cups
warm water 1 1/2 cups
salt 1 teaspoon
can of chipotle in adobo sauce 1
Instructions
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.
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.
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.
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.
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.
When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve
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!
Ingredients
heavy cream 1/2 cup
vanilla extract 1/2 teaspoon
ground cinnamon 1/2 teaspoon
mild chili powder 3/4 teaspoon
semi-sweet chocolate chips 1/2 cup
Fruits like apples, pears, and bananas, cut in bite size pieces
Marshmallows
Cubed pound cake
Skewers for dipping
Instructions
In your IMUSA mini saucepan add first four ingredients and place under medium heat.
Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
Place chocolate chips in a small bowl and add hot heavy cream.
Allow to sit for 30 seconds.
Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
Pour chocolate back in IMUSA mini saucepan.
Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.
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!
Ingredients
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 1/2 cup
Room temperature butter and honey for serving
Instructions
In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
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.
Open cover, and using tongs, carefully remove each empanada onto a cooling rack
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.
