Lunch, Dinner

Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice
Poblano peppers are mild in heat but rich in flavor! Take your tastebuds down south with this rice recipe including white cheddar cheese, corn, and poblano chiles!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • small Poblano chiles or 4 large Poblano chiles 8
  • mild white cheddar cheese 1 pound
  • chicken broth or water 4 cups
  • small white onion ½ small
  • garlic cloves 2
  • salt 4 teaspoons
  • vegetable oil 1 tablespoon
  • long grain rice 2 cups
  • frozen corn ½ cup
  1. Place the Poblano chiles on any PTFE Nonstick IMUSA Comal on high heat and roast until the chile skin is completely and evenly blistered.
  2. Turn the chiles on a regular basis to create the even blistering. Do not char the chiles.
  3. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins.
  4. Stuff with cheese.
  5. Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside.
  6. On medium heat, add the oil to your IMUSA Caldero. Add the rice.
  7. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside.
  8. Add the chicken broth mixture. Add salt. Bring to a boil.
  9. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover.
  10. Reduce heat to low, cover, and continue cooking for 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.


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.
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • corn tortilla flour or “masa harina de maiz” 1 pound
  • boiling water 5 to 6 cups
  • cooking oil
  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 PTFE Nonstick 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.

Polenta-Crusted Fish Tacos with Spicy Mango Slaw

Polenta-Crusted Fish Tacos with Spicy Mango Slaw
Adding a paprika polenta mixture to tilapia creates a flavorful filling for your tacos - topping it with a mango/cabbage slaw takes your taste buds to a whole new level!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • tilapia 2 to 3 pieces
  • polenta (or fine cornmeal) ¾ cups
  • paprika 1 teaspoon
  • olive oil
  • salt
  • cilantro and sliced radishes for garnish
  • corn tortillas 4 to 6
  • mayonnaise 1 tablespoon
  • sour cream 2 tablespoons
  • chipotle hot sauce, like Tabasco 1 teaspoon
  • lime juice 1 teaspoon
  • salt 1 pinch
  • cabbage 1 cup
  • mango, ripened but hard 1
  1. Make slaw by mixing the first five ingredients until smooth and then mixing it with the cabbage and mango. Set aside.
  2. Mix paprika and polenta together in a shallow bowl.
  3. Season tilapia strips with salt and press into polenta, making sure it’s completely covered. Discard excess polenta.
  4. Heat 1-2 Tblsp. of olive oil in your IMUSA sauté pan and once it begins to smoke, add the tilapia. Fry the tilapia in batches, about 2-3 minutes per side, until slightly browned and fully cooked. Remove onto a paper-towel lined dish.
  5. Heat corn tortillas in the IMUSA tortilla warmer and serve fish tacos.
  6. Assemble by placing some slaw in the center of the tortilla and one or two slices of tilapia on top. Top with cilantro leaves and radish.

Mexican Charro Beans

Mexican Charro Beans
This classic Northern Mexican recipe uses bacon, jalapeno, cilantro, ham and Mexican beer to give a unique flavor to pinto beans.
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • Cans of whole Pinto Beans 2 (19.8 ounce)
  • vegetable oil 1 tablespoon
  • white onion 1
  • tomatoes 1 pound
  • bunch of cilantro ½
  • jalapeno chiles 2
  • slices bacon 5
  • sliced deli ham 5
  • dark Mexican beer 1
  • salt 2 teaspoons
  1. In an IMUSA stock pot, heat the oil.
  2. Add the bacon and cook for 5 minutes or until slightly crisp on medium high heat.
  3. Add onion along with the salt and cook for another 3 minutes or until the onions are transparent.
  4. Add the ham, chiles, tomatoes and cilantro and cook for 10 minutes.
  5. Add the 2 cans of pinto beans and bring to a boil.
  6. Add the beer and cook for another 7 to 10 minutes.

Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream

Marinated Pork “Carnitas” Fajitas with Cilantro Sour Cream
It's all about the marinade! The special combination of ingredients create a sauce that marinades the pork overnight - the next day you will have Mexican style fajitas that will be rich in flavor!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • pork tenderloin 2 pounds
  • orange juice ½ cup
  • lime juice ½ cup
  • garlic 1 tablespoon
  • ground cumin 1 teaspoon
  • black pepper 1 teaspoon
  • paprika 1 teaspoon
  • cayenne pepper 1 teaspoon
  • salt 1 teaspoon
  • cola (plus more as needed) ½ cup
  • soy sauce 3 tablespoons
  • olive oil 2 to 4 tablespoons
  • flour tortillas (fajita size) 12
  • shredded lettuce
  • pico de gallo, or bottled chunky style salsa
  • Shredded Monterrey jack cheese
  • Thinly sliced red onion
  • Chopped cilantro
  • Sour cream
  1. Combine all wet ingredients with a whisk and set aside.
  2. Combine all dry ingredients and mix well.
  3. Cut the pork into 1 inch cubes. Dust meat with the dry rub
  4. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight
  5. Remove meat from the marinade and reserve a ¼ of the marinade
  6. Pat dry pok
  7. Heat 2 T. of olive oil in the IMUSA cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
  8. Add reserved marinade and simmer over low heat for another 15 to 20 minutes adding a splash of cola as needed while cooking to keep fajita pan from drying out.
  9. Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
  10. For cilantro sour cream: Combine ½ a cup of sour cream with 3 T chopped fresh cilantro and ½ a t of salt.
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