Latin-Fusion Recipes

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce

Chorizo & Ham Empanadas with Ranch Cilantro Dipping Sauce
Empanadas are a pastry filled with meat, seafood, or cheese. This delicious recipe combines chorizo & ham with a tomato-based sauce and accompanies it with a slightly spicy ranch dipping sauce!
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
  • olive oil 2 tablespoons
  • garlic clove 1
  • onion ¼ cup
  • green bell pepper ¼ cup
  • tomato sauce ½ cup
  • vino seco (dry white cooking wine) ¼ cup
  • pepper ¼ teaspoon
  • ground Spanish chorizo sausage ½ pound
  • ground sweet ham
  • salt 20
  • discos para empanadas (frozen turnover pastry disks)
  • flour
  • thick ranch dressing (we like Marie’s) 1 cup
  • hot sauce (like Tabasco) 1 to 2 tablespoons
  • cilantro 1 to 2 teaspoons
  1. To make the filling, heat the oil in a shallow IMUSA pot over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté for 5 to 7 minutes, until soft.
  3. the tomato sauce, vino seco, and pepper, and cook for 5 to 7 minutes, stirring frequently.
  4. Add the chorizo and ham and continue cooking for an additional 5 minutes, stirring frequently. Turn the heat off and allow the mixture to cool to room temperature. Taste and add salt, if necessary.
  5. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  6. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  7. Place 1 to 1½ tablespoons in the center of each whole disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  8. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden.
  9. To make the dipping sauce, combine the ranch dressing and hot sauce in a bowl and garnish with the cilantro. Serve in a small bowl alongside the hot empanadas.

Buffalo Chicken Steamed Dumplings

Buffalo Chicken Steamed Dumplings
If you love dumplings, you'll want to try this recipe filled with ground chicken, blue cheese and spices with a buffalo style hot sauce for dipping!
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
  • ground chicken 1 pound
  • ½ small onion ½
  • garlic cloves 3
  • curly parsley 3 tablespoons
  • celery ½ cup
  • crumbled blue cheese ½ cup
  • eggs 2
  • salt ½ teaspoon
  • pepper ¼ teaspoon
  • Dumpling wrappers
  • non-stick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons
  1. In a medium bowl mix first 9 ingredients together by hand until evenly combined.
  2. Assemble dumplings by placing wonton wrapper on a flat surface.
  3. Roll a small ball of the chicken mixture between your hands, about a tablespoon, and place in the center of the wonton wrapper.
  4. Dip a finger in a cup of water and run it around the edges of the wrapper.
  5. Pick up wrapper and chicken ball with one hand (between your thumb and index finger) and begin pinching hard around the wrapper until it tightly wraps the chicken ball. Re-pinch if necessary. Your dumplings should be star-shaped with the chicken ball in the center.
  6. Spray your IMUSA steaming basket with non-stick spray and place dumplings throughout. Steam for 10 minutes until fully cooked.
  7. In the meantime make hot sauce by gently heating it with the butter.
  8. Spoon some hot sauce on a plate and place dumplings on top. Garnish with more crumbled blue cheese, if desired.

3 Layer Iced Coffee Bon Bon

3 Layer Iced Coffee Bon Bon
Wake up in the morning to a sweet Coffee Bon Bon using condensed milk & ice blended coffee!
Cuisine: Fusion
Recipe type: Dessert, Beverage, Coffee Drink
  • can condensed milk 1 (14 ounce)
  • Ice cubes Shots of room temperature espresso coffee, unsweetened made in an IMUSA ESPRESSO MAKER
  1. First, pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses.
  2. pour the equivalent of one shot of coffee on top of the condensed milk in each glass.
  3. Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed.
  4. Pour the foam into each glass carefully. Serve immediately.

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!
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
  • 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
  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!

Saffron Jasmine Rice with Raisins and Almonds

Saffron Jasmine Rice with Raisins and Almonds
Jasmine rice is a fragrant long-grain variety of rice that has a nutty aroma - paired with saffron, raisins, and almonds - this recipe has the perfect balance of savory and sweet!
Cuisine: Fusion
Recipe type: Side dish, Lunch, Dinner
  • chicken stock 3 cups
  • butter 1 tablespoon
  • saffron threads, 2 pinches ¼ teaspoon
  • jasmine or basmati rice 1½ cups
  • ground pepper ½ teaspoon
  • olive oil 3 tablespoons
  • salt 1 tablespoon
  • ground black pepper ½ teaspoon
  • cloves of garlic 2
  • shallot 1
  • sweet onion, like Vidalia 1
  • bay leaf 1
  • golden raisins ½ cup
  • Rice wine vinegar 2 tablespoons
  • low sodium soy sauté 2 tablespoons
  • flat leaf parsley ¼ cup
  • almonds ¾ cup
  1. Heat the olive oil in an IMUSA sauté pan over medium heat and sauté the garlic, onion, and shallot until translucent 4 to 5 minutes.
  2. Add the bay leaf and paprika stir and set aside.
  3. In an IMUSA Rice cooker. Add the rice, stock, ½ of the parsley, ½ of the almonds, the raisins, the onion mixture, the soy sauce, vinegar, black pepper and saffron threads.
  4. Press "cook" on the rice cooker. Once the rice cooker indicator changes to warm (about 20 to 25 min.), fluff with a fork, taste and correct seasoning if necessary and serve with fresh parsley and extra toasted almonds on top.