Snack

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!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • 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
Preparation
  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!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • 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
  • PTFE Nonstick spray
  • buffalo style hot sauce, like Frank’s 1 cup
  • butter 6 tablespoons
Preparation
  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 PTFE Nonstick 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.
 

Chicken Lettuce Wraps with Spicy Peanut Sauce

Chicken Lettuce Wraps with Spicy Peanut Sauce
 
To prepare, make sure to use the IMUSA sauté pan
Author:
Recipe type: Snack, Appetizer, Lunch, Dinner
Cuisine: Asian
Ingredients
  • chicken breasts 3 (6 ounce)
  • soy sauce 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • peanut or vegetable oil 1 tablespoon
  • large Bibb lettuce or Boston lettuce leaves 8
  • seedless cucumber 2/1
  • fresh bean sprouts 1 cup
  • shredded carrots ½ cup
  • scallions 3
  • basil leaves ¼ cup
  • mint leaves 3 tablespoons
  • sugar 1 tablespoon
  • rice wine vinegar 1 tablespoon
  • salt
  • room temperature crunchy peanut butter ½ cup
  • soy sauce 3 tablespoons
  • rice wine vinegar 2 tablespoons
  • cayenne pepper ¼ teaspoon
  • vegetable oil 2 tablespoons
  • honey roasted peanuts 4
Preparation
  1. Toss chicken with soy sauce vinegar and oil and allow to marinate for at least 20 minutes
  2. Heat an IMUSA sauté pan on high heat. and cook the chicken 5 to 6 minutes on each side
  3. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and rice wine vinegar. Add salt to taste.
  4. Using an IMUSA whisk, combine peanut butter, soy sauce, vinegar and cayenne and oil. Set aside.
  5. Slice cooked chicken on an angle. Toss with veggies
  6. Fill the lettuce leaves with equal amounts of the veggie chicken mix, top with peanut sauce, roll up and enjoy.
   

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:
Recipe type: Appetizer, Snack
Cuisine: Mexican
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.
   

Pineapple Tamales

Pineapple Tamales
 
This recipe takes traditional Mexican Masa tamales and adds a sweet touch using Mexican cinnamon, pineapple, sugar, pecans, and raisins!
Author:
Recipe type: Appetizer, Snack
Cuisine: Mexican
Ingredients
  • corn husks 20 to 25
  • corn tortilla flour (“masa harina de maiz”) 1 pound
  • pork lard or butter 3 ounces
  • shortening 3 ounces
  • water 8 cups
  • Mexican cinnamon sticks 3
  • Ounces pineapple 13 ounces
  • sugar ¾ cup
  • brown sugar ½ cup
  • pecans ½ cup
  • raisins ½ cup
Preparation
  1. Place corn husks in an IMUSA STOCK POT and cover with water. Place a plate on top of the husks so they sink to the bottom of the pot.
  2. In another stock pot on high heat add the 8 cups of water along with the cinnamon sticks for 15 to 20 minutes or until the water has been thoroughly infused with the cinnamon flavor.
  3. Using an electric mixer on high speed, whip the pork lard and shortening until a fluffy consistency is achieved.
  4. Lower the speed to medium and add the corn tortilla flour slowly until it is completely incorporated into the lard.
  5. Slowly add 5 to 6 cups of the cinnamon water until the dough resembles peanut butter.
  6. Mix in the rest of the ingredients with an IMUSA SPATULA.
  7. Remove the corn husks from the water.
  8. Assemble the tamales by placing 1⁄3 cup of dough into the middle of each corn husk without spreading it.
  9. Fold one side of the corn husk covering the filling then fold the other side. Fold up the pointed end across. Lay each tamale fold-side down. There should be an open end in each tamale where the husk had previously connected to the cob.
  10. Once the tamales are folded, fill the IMUSA TAMALE STEAMER with water just below the fill line and place the steam tray on the rack.
  11. Carefully place each tamale open end up on the steam tray and bring the water to a simmer. Place the lid on the steamer and steam for 30 to 40 minutes on high heat. Allow the tamales to cool for 15 minutes before serving or they will stick to the husks.
 
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