Mexican Recipes

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

Spicy Mexican Hot Chocolate Fondue

Spicy Mexican Hot Chocolate Fondue
 
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!
Author:
Recipe type: Appetizer
Cuisine: Mexican
Ingredients
  • heavy cream ½ cup
  • vanilla extract ½ teaspoon
  • ground cinnamon ½ teaspoon
  • mild chili powder ¾ teaspoon
  • semi-sweet chocolate chips ½ cup
  • Fruits like apples, pears, and bananas, cut in bite size pieces
  • Marshmallows
  • Cubed pound cake
  • Skewers for dipping
Preparation
  1. In your IMUSA mini saucepan add first four ingredients and place under medium heat.
  2. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
  3. Place chocolate chips in a small bowl and add hot heavy cream.
  4. Allow to sit for 30 seconds.
  5. Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
  6. Pour chocolate back in IMUSA mini saucepan.
  7. Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.
 

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:
Recipe type: Lunch, Dinner, Appetizer
Cuisine: Mexican
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 PTFE Nonstick 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
   

Chipotle Chicken Quesadilla

Chipotle Chicken Quesadilla
 
Big Mexican flavor in this quesadilla recipe using chipotle pepper in adobo sauce, chicken breast, red pepper, and creamy mozzarella!
Author:
Recipe type: Lunch, Dinner, Side Dish
Cuisine: Mexican
Ingredients
  • 1 red pepper, finely chopped
  • 1 large chicken breast, grilled and chopped (about 1 ½ C.)
  • 1 bunch cilantro, finely chopped (about 1 C.)
  • 1 large red onion, finely chopped
  • 3 C. grated mozzarella
  • 1 can chipotle peppers in adobo sauce
  • 10 9-inch flour tortillas (sun-dried tomato and/or spinach)
  • Non-stick spray
  • For Sour Cream:
  • 8 oz. sour cream
  • zest of one lime
  • 1 Tbsp. lime juice
  • 1 tsp. salt
Preparation
  1. 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.
  2. 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.
  3. For sour cream: Mix all of the ingredients together and serve in a small bowl.
  4. Serves 8-10
   
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